This post is sponsored by La Crema Wines. All opinions here are my own. You can find the companion recipes over on the La Crema blog. 

Apologies for the quiet here this past month. Things have been busy, and cooking, writing, and reflecting have fallen by the wayside a bit. We’ve got 24 days to go until our wedding, which is both insane and kind of a relief. I’m feeling rock solid about marrying Trevor, which is 99.9% of the battle, but there’s still a lot of miscellaneous stress associated with hosting a party for 50 with all kinds of societal and emotional strings attached. I’ve got a lot of thoughts on weddings at this point, but I’ll save those for a later date.

Today, what I’m here to talk about is this Scandinavian dinner menu – my latest collaboration with La Crema wines. It’s inspired by my recent trip to Iceland: in July I finally took advantage of Boston’s relative proximity to Scandinavia and spent a long weekend there. Iceland has been at the top of my travel wishlist for years and I was so excited to finally be in the land of moss-covered lava and epic waterfalls. I have to do a real travelogue at some point, but suffice it to say that the Icelandic landscape is incredible (and here’s a few teaser shots!). One moment we were driving through an alien landscape of hardened lava boulders tumbling into the sea, the next there were pockets of geyser steam rising up all around us, and then, suddenly, we were in the midst of fields of lupine in front of massive glaciers.

Iceland is known for being pretty expensive. I certainly found this to be true, particularly when it came to food. The silver lining to this was that the price differential between cheap food and fancy food was much smaller than it is here in the US. While a gas station hamburger could set you back $20, a three-course meal with wine at a top restaurant only cost $60. So despite the expense, we managed to have some very good meals. Our most memorable culinary experience was a 3 course dinner at Forettabarinn in Reykjavik. It was our final night as a group (and a semi-bachelorette celebration) after a long weekend of adventuring in South Iceland. The food was creative and well-executed, the wine was abundant, and the company was unbeatable. That lovely dinner served as the inspiration for this one.

There are three courses to this menu. First, a super-simple Smoked Salmon and Rye Crackers appetizer. Everyone should have a few minimal-effort, but still fancy-feeling appetizers in their repertoire. This should be one of them. The only “cooking” is to whip up a little cream with capers, slice a cucumber, and assemble. It’s also very portable, so guests can easily grab one of these and a glass of wine while mingling. On that note, the wine to open for this course is La Crema’s Monterey Chardonnay. Its bright acidity and smooth texture stands up nicely to the fatty, smoky salmon and rich caper cream.

The main event consists of two parts – Mashed Potato Waffles with Horseradish Sauce and Mustard-Thyme Pulled Leg of Lamb. I don’t think I’ve ever had lamb served BBQ style before my dinner at Forettabarinn, but it’s so wonderful. Ideally, I would have liked to use a slightly more economical and fattier lamb shoulder for this recipe, but I couldn’t find one at my butcher. The result was still good – tender, falling apart lamb, completely imbued with the flavors of mustard and wine and paprika. It was delicious on top of the potato waffles with a bit of horseradish sauce and grainy mustard. For this course, I opened a bottle of La Crema’s Monterey Pinot Noir and it was so good together! Just tangy and juicy and yum.

For dessert, I whipped up a light Skyr Mousse with Wild Blueberry Sauce and Gingerbread Crumbs. If you’re not familiar with it, skyr is Iceland’s answer to yogurt, only it’s thicker and tangier. Similar to Greek yogurt, it’s rich in protein and very trendy here in the US. To turn it into mousse, I incorporated whipped cream and a hint of sugar. It was such a treat – light and airy with a distinct tang from the skyr. It was also so simple to put together. The only other recipes I saw for skyr mousse involved a fussy gelatin method, but I opted for a much simpler treatment here – whip cream, whip skyr, fold together, serve. With the maple-blueberry sauce and a sprinkling of gingerbead cookie crumbs it’s a more-than-the-sum-of-it’s-parts dessert.

You can find the recipes for the first two courses on the La Crema blog: Smoked Salmon Rye Crackers with Caper Cream; Mashed Potato Waffles with Horseradish Sauce; and Mustard-Thyme Pulled Leg of Lamb. The Skyr Mousse with Wild Blueberries recipe is below!

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Skyr Mousse with Wild Blueberries and Sweet Gingerbread Crumbs

A simple skyr-based mousse made from whipped cream and thick, yogurt-like Icelandic skyr. Served with wild-blueberry sauce and gingerbread crumbs.

Inspired by dinner at Forettabarinn

• Author: Katie at the Kitchen Door
• Yield: 4

Ingredients

• 1 cup wild Maine blueberries, fresh or frozen
• 1/4 cup maple syrup
• juice from 1/2 lemon
• 1 cup heavy cream, chilled
• 4 TBS sugar
• 1 cup plain or maple flavored skyr (Icelandic yogurt), chilled
• 1.5 oz. gingerbread cookies, preferably Anna’s Swedish Thins
• 1 TBS brown sugar

Instructions

1. Place the blueberries, maple syrup, and lemon juice in a small saucepan and stir to mix. Bring to a gentle simmer over medium-low heat. Simmer the berries until they have burst and released their juices and the sauce is slightly syrupy, about 8-10 minutes. Keep a close eye on them to be sure they don’t burn. Remove from the heat, transfer the blueberry sauce to a storage container, and chill thoroughly.
2. To make the mousse, whip the heavy cream on high until stiff peaks have formed. Add the sugar and beat for a few seconds longer, just to incorporate the sugar into the cream. In a separate bowl, beat the skyr for 30 seconds until it is lightened slightly. Add half of the whipped cream to the skyr and use a spatula to gently fold together. Repeat with the remaining half of the whipped cream, folding just enough to mix the two together. Don’t overfold or your mousse may deflate. Chill the mousse until ready to serve.
3. Place the gingerbread cookies and the brown sugar in a small food processor and pulse several times to make crumbs. Set crumbs aside.
4. To serve the mousse, drizzle the chilled blueberry sauce on top of the mousse. Sprinkle with the gingerbread crumbs. Serve immediately

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Wheat ales are hands down my favorite beers, and I particularly love Belgian ones. I love the hints of sweetness and citrus, the light body and easy drinkability. I know you all see a lot of wine around here, but there are days when a beer is so much more refreshing and casual and somehow just better. And on those days, nine times out of ten I am reaching for a Belgian wheat ale, and I’m never disappointed with my choice. So partnering with Hoegaarden (pronounced “who-gar-den”!), a brewery that has been brewing wheat ales in Belgium for almost 600 years, was an excellent chance to spend time working with a beer made by true experts of my favorite brewing style.

Light, citrusy wheat ales are a great match for seafood dishes, and since I’ve been building my seafood recipe repertoire after a lifetime of avoiding eating it at all costs (you can read more about that particular piece of my history here and here if you’re curious…), coming up with a few new recipes to pair with Hoegaarden was a fun challenge. When I think of seafood and beer, my thoughts immediately skew to summertime – images of seafood shacks lining long sandy beaches, the scent of just-greasy-enough fish sandwiches and French fries wafting over the dunes, frosty brown bottles brought to your lips while you survey the ocean through sunglasses, everything sparkling and blown out in tones of blue and blonde. But it’s October, and October in New England is all coziness and sweaters and crunching through leaves. How could I take that easy breezy summer beach feeling and make it appropriate for fall?

The answer: take a bunch of summer seafood classics – fish sandwiches, fried seafood, and steamed mussels – and make the flavors just a little bit heartier, a little bit more warming. Start with a platter of just-fried popcorn shrimp, dipped in an addictive lemon-garlic aioli. When you’ve had your fill of the crunchy-creamy bite-sized shrimp, bring out a steaming bowl of mussels, simmered in a mixture of Hoegaarden and garlic-butter and crème fraiche and finished with a shower of fresh parsley. If you’re really feeling the Belgian vibe, serve the mussels with a basket of French fries (frozen ones are fine, I won’t tell anyone if you don’t) for a take on the classic dish Moules Frites. Alternatively, a fresh baguette for sopping up the creamy sauce will work. Last, bring out Salmon B.L.A.T.s, where each piece of salmon is glazed in an orange-mustard sauce before being sandwiched between a soft brioche bun, two crispy pieces of bacon, a thick slice of summer’s last heirloom tomato, and a few slices of creamy avocado. Enjoy everything outside on a beautiful fall afternoon, with a six pack or two of chilled Hoegaarden and some good company. Relax and savor the fact that it’s the weekend, that it’s still warm enough to be outside, that you’re surrounded by good friends and good food and good beer.

In the mood for a Hoegaarden or two but don’t feel like schlepping out to the store? If you’re in Drizly’s delivery area (most major US cities!), head to Drizly.com and you can have it delivered to your door in an hour. Even better, readers can use the code “WHO141” at checkout for a special offer when purchasing Hoegaarden. Once you’ve cracked your beer (and hopefully cooked up at least one of these recipes to go with it) snap a pic and share it with #itsWHOgaarden… I’d love to see what you’re cooking up! 

This post was sponsored by Drizly and Hoegaarden. As usual, all opinions are my own.

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Paprika-Dusted Popcorn Shrimp with Lemon-Garlic Aioli

Serves 4 as an appetizer.

• 1 lb. uncooked Key West shrimp (51-60 count), thawed according to package directions
• 2 eggs
• 1 c. flour
• 1 c. panko
• ½ tsp salt
• ½ tsp smoked paprika
• 1 TBS finely minced fresh parsley
• Canola oil for frying

For the Lemon-Garlic Aioli:

• 2 cloves garlic, peeled and minced
• 1 egg plus 1 egg yolk
• ¼ tsp sea salt
• ½ c. canola oil
• ¼ c. olive oil
• 2 TBS freshly squeezed lemon juice

1. In a small bowl, whik the eggs until smooth. Put the flour in a second small bowl. In a third bowl, whisk together the panko, salt, smoked paprika, and minced parsley. Working a few at a time, dip the thawed shrimp first into the egg, then in the flour, then back in the egg. Let the shrimp drip for a moment or two to rid excess moisture, then dip in the panko mixture and set on a plate.
2. Once you have breaded all of the shrimp, heat a frying pan filled with about half an inch of canola oil over medium high heat. Working in batches of 5-6 at a time, place the shrimp in the frying pan – they should sizzle immediately upon contact with the oil if the oil is hot enough. Fry for 20-30 seconds on one side, flip, fry for another 20 seconds, and then use tongs to remove the shrimp to a paper towel-lined plate. The shrimp should be just cooked through.
3. To make the aioli, place the minced garlic, the egg and egg yolk, the sea salt, and the canola oil in a wide-mouth mason jar. Place an immersion blender that just barely fits inside the mason jar straight up and down in the jar. With the immersion blender fit snugly into the jar, start blending the mixture, moving the blender very slowly straight up as the mixture emulsifies. After blending for about 60 seconds you should have a smooth, creamy aioli. Whisk the olive oil into the mixture a tablespoon at a time, blending completely before adding the next tablespoon. Whisk the lemon juice into the aioli. Taste for seasoning and adjust if necessary. Serve the hot shrimp with the aioli on the side.

Hoegaarden-Steamed Mussels with Crème Fraiche

Serves 4 as an appetizer.

• 2 TBS salted butter
• 3 cloves garlic, peeled and finely minced
• 1 TBS fresh thyme leaves
• 1 shallot, peeled and finely diced
• ¼ tsp red pepper falkes
• 2 lb. mussels, debearded and thorough rinsed (discard any mussels with broken or cracked shells)
• Fresh juice and zest from ½ of a navel orange
• One 12-oz bottle of Hoegaarden
• ¼ c. crème fraiche
• 2 TBS minced fresh parsley
• French fries or baguette, for serving

1. Melt the butter in a large saucepan over medium heat. Add the minced garlic and thyme to the melted butter and saute just until fragrant, about 60-90 seconds. Add the diced shallot and the red pepper flakes and saute, stirring frequently, until the shallot is translucent, about 2-3 minutes.
2. Add the cleaned mussels to the pan along with the orange juice, orange zest, and Hoegaarden. Bring to a simmer and then cover the pan. Steam the mussels for 5-8 minutes, or just until they have all opened. Use a slotted spoon to transfer the mussels to a large bowl. Discard any mussels that haven’t opened.
3. Continue simmering the cooking liquid for the mussels until it has reduced by half. Remove from the heat and stir in the creme fraiche and parsley before pouring the sauce back over the mussels. Serve mussels with french fries or baguette.

Orange-Glazed Salmon B.L.A.T.s

Serves 4. Bacon cooking instructions from The Kitchn.

• 8 strips bacon
• ½ cup fresh orange juice from 2 navel oranges
• 1 TBS brown sugar
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• 1 TBS mustard
• 2 lbs. fresh salmon filets, deboned and cut into 4 equally sized pieces
• 1 TBS olive oil
• 4 brioche buns, sliced in half horizontally
• 1 large, ripe heirloom tomato, sliced horizontally
• 2 ripe avocados, peeled, pitted, and sliced
• 4 large leaves of butter lettuce

1. Preheat the oven to 400°F. To cook the bacon, line a large baking sheet with tinfoil. Place the bacon strips on the lined baking sheet in a single layer so that they aren’t touching each other. Bake for 12 minutes, then remove from the oven and pour the hot fat out of the pan and into a can (to discard or reuse once cooled). Return the bacon to the oven for another 3-5 minutes, until crispy and browned. Set bacon aside.
2. Add the orange juice, brown sugar, sea salt, black pepper, and mustard to a small saucepan. Bring to a simmer and simmer until the sauce is reduce by half and makes a runny glaze, about 7-9 minutes. Set glaze aside.
3. Preheat the oven to broil on high. Line a large baking sheet with tinfoil. Heat 1 TBS of olive oil in a heavy-bottomed skillet over medium-high heat for 1-2 minutes. Season the salmon lightly with sea salt, then add 1 piece of salmon to the pan skin-side down. Salmon skin should crackle immediately when you place it in the pan. Cook for 2-3 minutes until the skin is crispy, and then use a spatula to remove the salmon and place on the foil-lined baking sheet. Repeat with the remaining filets. Note that if the pan is not hot enough before adding the fish the salmon skin will stick to the pan.
4. Spoon the glaze evenly over the tops of the crisped salmon filets. Broil until the salmon is just cooked through. This will vary with the thickness of the salmon, but should take 8-10 minutes for a piece of salmon that is one inch thick. Remove salmon and set aside.
5. To assemble the sandwiches, place one large piece of lettuce and one piece of salmon on the bottom half of each of the four brioche buns. Top each piece of salmon with two strips of bacon, one or two large slices of tomato, and slices from half or an avocado. Place the second half of the bun on top of the sandwich and serve immediately.

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Just a quick hello today to share with you a series I’ve been working on over the past few months. I’ve been collaborating with La Crema Wines to come up with three winter salads – salads that are healthy and fresh dishes but still hearty enough to make a filling meal on a cold night.  It’s tempting to eat comfort food all winter long – it’s what we crave! – but I find that keeping my diet balanced (e.g. following that bowl of cheesy, comforting pasta at lunch with a lighter salad at dinner) can help me stay feeling energized and motivated.

The first salad in the series is an all-white stunner. Roasted cauliflower, crunchy Belgian endive, sweet pears, grapes, and toasted pine nuts all come together with a blue cheese and buttermilk dressing to hit all the notes a salad needs: savory, bitter, sweet, and rich. I served this one with a glass of La Crema Monterey Chardonnay, which has a buttery richness that complements the funky blue cheese and bitter endive really nicely. Find the recipe here.

Sticking with the monochrome theme, the next salad is a festive mix of red fruits and veggies. With Russian red kale, beets, red cabbage, fresh pomegranate seeds, and balsamic vinaigrette, it’s tangy, juicy, and really good for you. Served alongside a glass of La Crema Sonoma Coast Pinot Noir, it makes a light lunch or dinner that will leave you satisfied without feeling bogged down by heavy carbs and dairy. Find the recipe here.

The last salad in the series, and my favorite, celebrates sweet, juicy January citrus – such a welcome relief in the middle of the winter. This salad, featuring grapefruit, blood orange, fennel, and white-wine poached shrimp, is super simple, but still very flavorful, light, and satisfying. The rich and buttery shrimp offset the fresh tang of the citrus and the faintly sweet crunch of the fennel. Serve this salad with a glass of La Crema Monterey Pinot Gris. Its clean brightness and slight acidity are the perfect match for the tangy flavors of the salad. Find the recipe here. 

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This is a sponsored conversation written by me on behalf of La Crema. The opinions and text are all mine.

The post A Trio of Winter Salads appeared first on Katie at the Kitchen Door.

Well, summer is officially over, with Labor Day come and gone. I have to admit, though, that it doesn’t feel like it yet (and I’m still hoping to get one or two more beach days in, having been forced to cram all of my summery activities into the last few weeks). And grilling season, well that’s certainly not over. In fact, you could argue that we’re getting into one of the best times for grilling – it’s a little bit cooler and pleasant to spend time outside, there’s an incredible abundance of produce available that benefits from a slight charring (think peppers, corn, peaches, eggplant…), and when does a nice piece of steak or rack of ribs not sound appealing?

For the last installment of my summer Pork and Pinot collaboration with La Crema Wines, we headed out to the grill, for what is arguably America’s favorite form of pork – barbecue. One of Trevor’s favorite things to cook is big cuts of pork (ribs, Boston butt, etc.) long and slow over a smoky charcoal grill. And it just so happens, having spent my college years in North Carolina, a great pulled pork sandwich is one of my favorite things to eat. We’re a good match, no?

This particular version of the pulled pork uses a variation on our standard rub, which includes sweet and smoked paprika, brown sugar, salt, and a touch of cayenne. We grill it for about 3-4 hours in aluminum pans, and then serve it smothered with sauce on soft rolls. I made a homemade BBQ sauce too, with blackberries, Pinot Noir, and chipotle as the dominant flavors, to play up the smokiness in the pork and to make it pair even better with La Crema Pinot Noir.

My mom and Robbie joined us for the somewhat impromptu cook-out. They’ve just come home after spending all summer in Maine (something I’m going to do again one of these years) and it’s nice to have them back within “you wanna have dinner?” distance, especially since it’s Robbie’s last year at home before heading off to college. The pork was the star of the meal, but we also had grilled corn, chicken wings, cole slaw, plenty of La Crema Monterey Pinot Noir, and burgundy pie with the last of the goat cheese and blackberry ice cream. It was a good meal – and it turned out to be the first of several over the course of the long weekend, including an extravagant dinner out in Newburyport and steak tips and peach sangria at my cousin’s BBQ on Monday. But what’s Labor Day for if not for a final hurrah of summer eating and drinking?

P.S. Several of these Pork and Pinot recipes I’ve been developing for La Crema were recently featured on Food and Wine (as was this Oyster Shooter picture I took for one of my restaurant clients earlier this year). Go check it out!

For full instructions and the recipe for Pulled Pork with Blackberry Pinot BBQ Sauce, head over to the La Crema Blog!

More Pork and Pinot posts…

• Prosciutto, Mozzarella, and Sage Pesto Stuffed Pork Tenderloin
• Red Wine Caramelized Pork Belly
• Pork Belly Banh Mi Sandwiches
• The Perfect Charcuterie Board

Like what you just read? Subscribe to Katie at the Kitchen Door on Feedly or Bloglovin‘, or follow along on Facebook, Twitter, Pinterest, Instagram, or Google+. Thanks for reading!

This is a sponsored conversation written by me on behalf of La Crema. The opinions and text are all mine.

The post La Crema Pork and Pinot #5: Pulled Pork with Blackberry Pinot BBQ Sauce appeared first on Katie at the Kitchen Door.

Some of the best dinners we have really barely qualify as dinners. A baguette and a wheel of brie. Ice cream eaten out of the carton. Cold beer and chips and salsa. I think the very fact that you don’t have to put any effort into it is part of what makes it so rewarding to enjoy. Charcuterie definitely makes the list of our favorite low-effort, high-reward meals – a link of good artisan salami, a few slices of prosciutto, and some sharp mustard is really all you need. And with the increasing availability and variety of high-quality artisan charctuerie, putting out a nice charcuterie board as part of a dinner party or event is fast becoming the most popular way to kick off an epic meal.

As part of their Pork and Pinot series, I’ve teamed up with La Crema Wine to share how I put together a nice charcuterie board to pair with a bottle (or two! invite friends!) of Pinot Noir. Whether it’s the opener to a dinner party or Trevor and I are sharing in front of the TV, a well-balanced plate of salty, rich pork and a glass of Pinot Noir is an addictive match.

Head over to the La Crema Blog for tips on what to include on your next charcuterie board!

More Pork and Pinot posts…

• Prosciutto, Mozzarella, and Sage Pesto Stuffed Pork Tenderloin
• Red Wine Caramelized Pork Belly
• Pork Belly Banh Mi Sandwiches

Like what you just read? Subscribe to Katie at the Kitchen Door on Feedly or Bloglovin‘, or follow along on Facebook, Twitter, Pinterest, Instagram, or Google+. Thanks for reading!

This is a sponsored conversation written by me on behalf of La Crema. The opinions and text are all mine.

The post La Crema Pork and Pinot #4: The Perfect Charcuterie Board appeared first on Katie at the Kitchen Door.

It’s time for more pork and Pinot! If you remember, this summer I’m teaming up with La Crema wine to bring you a series of recipes pairing pork with their Pinot Noir. The first pairing was this Italian-inspired stuffed pork tenderloin – filled with mozzarella, prosciutto, and sage pesto. This time, we’re making a deliciously fatty, savory pork belly – the cut of meat used to make bacon. Pork belly is incredibly tasty (in small doses, only, please) and a bit of a food darling in a lot of major restaurants right now, especially given its importance in Asian and Latin cuisines. It takes a bit of time both to source and to cook at home, but the end result is completely worth it.

Sourcing pork belly can be a bit of a challenge, depending on where you live. I’m lucky to live in a part of the country where I can get almost anything within a half mile’s walk. Pig trotters? Around the corner. ‘Nduja? At the wine store across the street. Fresh morels? At the closest Wholefoods, if you’re willing to pay an arm and a leg for them. Dried chiles, palm sugar, and pretty much any spice you’ve ever heard of? All available at Christina’s. So for me, finding fresh, uncured pork belly was a matter of walking 45 steps around the corner to Savenor’s and handing over $12 for a gorgeous, 2 lb. slab of heritage pig. But I know it’s not that easy for everyone. Your local butcher or Wholefoods is a good place to start – if they don’t carry pork belly regularly, they may be able to special order some for you. You can also order it online and have it shipped to you, but it’s a bit pricier.

There are a lot of different ways to prepare pork belly, taking anywhere from 30 minutes to 5 days. There are also a lot of different ways it can turn out: roasted whole until it’s falling apart, sandwich-sized slabs with shatteringly crispy skin, small caramelized pieces with a candy-like coating… or as bacon, of course. I decided to take the longer route this time – although not the 5 day version, I’ll admit. To prepare the belly, I put together a rub of brown sugar, paprika, cayenne, and salt and let it marinate in the fridge overnight. Then, in the morning, I threw it in the oven for a few hours until the meat was completely tender and a lot of the fat had rendered out. After roasting, the belly sits in the fridge until firm again, and then gets used in the recipe of your choice. Although it requires advance planning for the chilling and roasting times, this method is not particularly labor intensive – I probably spent longer removing the skin from the belly than I did with all the other steps.

Post chilling, I divided my belly into two big pieces. Half was eventually destined for Banh Mi sandwiches, but for now, let’s talk about what I did with the other half – Red Wine Caramelized Pork Belly slices. I’ve had candied pork belly at bars before – the fatty, salty, sweet slices are highly craveable with just about anything you might want to drink. Since I was making these to pair with Pinot Noir, I decided to play up the pairing and candy the pork belly in a red wine caramel sauce. I served the sticky, delicious slices alone, as a simple and indulgent appetizer with a glass of La Crema Monterey Pinot Noir. All the flavors of the Pinot Noir are echoed in the pork belly, and amplified by the rich, umami flavors of the belly itself.

For full instructions and the recipe for Red Wine Caramelized Pork Belly, head over to the La Crema Blog!

This is a sponsored conversation written by me on behalf of La Crema. The opinions and text are all mine.

Like what you just read? Subscribe to Katie at the Kitchen Door on Feedly or Bloglovin‘, or follow along on Facebook, Twitter, Pinterest, Instagram, or Google+. Thanks for reading!

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