RECIPES

Betty's Bratwurst with Creamy Mustard Sauce- Pair with Pinot Noir

16 oz. Fully Cooked Bratwurst (Boar's Head)

4 Tablespoons Unsalted Butter (divided)

4 Tablespoons finely minced Shallots

1 Cup Chicken Broth

6 Tablespoons Heavy Cream

4 Tablespoons Whole-grain Mustard

  Cut the sausages in half and then in half again the long way.  Cut each piece into 5 or 6 bite-size pieces.  Melt 1 tablespoon of butter in a wide frying pan

over medium heat.  Add the sausage pieces and saute until lightly brown, 5 minutes.  Line a shallow bowl with paper towel, lift the sausage pieces with a

slotted spoon into the bowl to drain.

   Melt the remaining 3 tablespoons of butter in a medium saucepan.  Add the shallots and saute over medium-low heat for 4 minutes (do not brown).  Stir'in the broth, cream and mustard and cook on low simmer, stirring until sauce thickens, about 8 to 10 minutes.

   Add the sausage to the sauce.  Serve warm on toothpicks.

Cheese Fondue

Serves 8 appetizer or 3 to 4 entree servings

1 garlic clove, halved
2 1/2 cups grated Gruyere cheese
1/2 cup grated Emmental cheese
1 T cornstarch

1 1/4 cups white wine*

1 tsp fresh lemon juice

2 T kirsch

Freshly ground black pepper

Ground nutmeg
1 baguette (8 oz) cut into 3/4 inch chubes with crust on one side

Rub the inside of a 1 1/2 to 2 quart ceramic or porcelain glazed fondue pot or heavy-bottomed metal pan with the cut garlic. In a bowl, toss the cheeses with the cornstarch. Over medium heat, bring the wine and lemon juice to a gentle boil, stirring constantly. Add the cheese mixture, a handful at a time, to the wine, stirring until it is smooth and evenly melted. Cook until starting to bubble, then add the kirsch, pepper and nutmeg. Set the pan over an alcohol or canned solid-fuel flame (or transfer fondue to a small, preheated, crock pot). Adjust heat to let fondue continue to bubble and stir often so it remains creamy and is not scorching.

Spear bread cubes with fondue forks and dip them into the cheese.
If fondue is too thick, thin with wine. If too thin, add more grated cheese.

*Select a young, dry, white wine with good acidity. Suggestion: Petit Chenin Blanc 2009, South Africa

Betty's Latest Pairing: Charles Bove Vouvray with Sea Bass (see recipe below)

Grill Bass with Mango Tomato Salsa
4 to 5 servings

2 firm-ripe Tomatoes, cored, seeded, and diced
1 firm-ripe Mango, peeled and diced
3 Tablespoons finely diced Sweet Onion
1 clove Garlic, pressed
1 Tablespoon fresh Cilantro, chopped
2 Teaspoons White Wine Vinegar
Pinch of Salt
Red Pepper flakes to taste

2 Pounds fresh Striped Bass or Black Sea Bass fillets (skin on)
1 Tablespoon Olive Oil
Freshly ground Sea Salt
Freshly ground Black Pepper
1 Large Lemon

In a glass bowl, gently combine the 8 salsa ingredients. Cover and chill (up to 2 hours) if made ahead. Serve at room temperature.

Heat a gas grill to medium-high or prepare a solid bed of coals to medium-hot (you can hold your hand at grill level only 3 to 4 seconds). Place a piece of heavy aluminum foil, large enough to hold the fish, on a bread board or flat platter. Rinse fillets with cold water, pat dry and place skin side down on the foil. Rub the olive oil on the top surface of the fish add salt and pepper. Squeeze the juice from half of the lemon over fillets and slide the foil onto the grill. Close lid if using a gas grill. Cook the fish, without turning, until the Bass is just opaque but still moist-looking in the center of the thickest part (cut to test) about 8 to 12 minutes. With a wide spatula lift the fish off the skin onto serving plates. Top fish with Salsa. Serve with steamed Jasmine rice and a green salad. Wine suggestion = Rose, Vouvray, Pinot Gris.

Short-cut Salsa = Santa Barbara Mango Salsa or Newmen’s Own Peach Salsa