May 2017 Wine of the Month Club Newsletter - page 16

Recipes
Whisk together mayonnaise, chili sauce, parsley, onion, horseradish, Worcestershire,
salt, and pepper in a medium bowl. Set Russian dressing aside. Working on a cutting
board, spread 1 tsp. butter on each slice of bread; turn over and top with Russian
dressing. To 4 of the slices add 2 slices of cheese, ½ cup sauerkraut, and 4 oz. corned
beef each. Top each with remaining bread slices. Heat a 12
skillet over medium heat,
and working in batches, add sandwiches. Cook, pressing constantly and turning once,
until golden brown and crisp, about 10 minutes. Serve hot.
SERVEWITH
Clos de Nit Garnacha, PDQ Reserve Red, or Masi Brolo Campofiorin.
PREPARATION
1⁄2 cup mayonnaise
1 tbsp. American chili sauce
1 tbsp. finely chopped parsley
1 tsp. finely grated yellow onion
1⁄2 tsp. prepared horseradish
1⁄4 tsp. Worcestershire sauce
Kosher salt and freshly ground black
pepper, to taste
8 tsp. unsalted butter, softened
8 slices rye bread
8 slices Swiss cheese
2 cups drained sauerkraut
1 lb. thinly sliced corned beef
INGREDIENTS
INGREDIENTS
1⁄2 cup crème fraîche
2 tbsp. minced chives
2 tbsp. capers, drained
2 large russet potatoes
8 tbsp. clarified butter
1 tsp. sesame seeds
1 tsp. poppy seeds
Kosher salt and freshly cracked black
pepper, to taste
4 oz. smoked salmon
1⁄4 small red onion, thinly sliced
PREPARATION
bowl; season with salt and pepper and refrigerate until ready to use.
Peel and grate potatoes using the large holes on a cheese grater or cut into
matchsticks using a mandoline. Heat 4 tbsp. clarified butter in a 10" nonstick skillet
over medium-low heat. Toss potatoes with seeds and salt and pepper; add to pan and
stir to coat potatoes with butter. Using a spatula, gently press potatoes into a flat
round, molding to fit skillet; cook, shaking skillet occasionally, until edges are golden
and crisp, about 10 minutes.
Place a plate, turned upside down, over skillet and invert skillet with plate, allowing
potato cake to fall onto plate; slide potato cake back into skillet with un-browned side
down. Pour remaining butter around edges of potato cake and continue cooking until
potatoes are crisp on the bottom, about 10 minutes. Transfer to a cutting board and
season with salt and pepper. Place smoked salmon and onion evenly over surface and
cut into wedges. Place a dollop of the crème fraîche mixture on top of each wedge
before serving.
SERVEWITH
Babcock Sauvignon Blanc, Tiamo Grillo, or BS Viura Malvasía.
Mix crème fraîche, chives, and capers in a small  
(Serves 4)
(Serves 4)
1...,6,7,8,9,10,11,12,13,14,15 17,18,19,20
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