Wine and cheese class

Sheana’s Delice de la Vallee Crostini with Fresh Cherries & Rose Petal Conserve
Rose Petal Jelly

Pick roses early in the morning as soon as dry from the dew. Do not use roses that have been sprayed with insecticide. Use 6 or 7 roses for one jar.
Remove petals very carefully by pulling petals away from stem. Cut petals above the white ends.
Blend 1 cup roses petals, 3/4 cup Enkidu Rose and the juice of one lemon until smooth.
Gradually add 2 1/2 cups sugar. Blend until sugar is dissolved.
Stir 1 package Sure-Jel in 3/4 cup water and bring to boil. Boil for 1 minute, stirring constantly. Start blender and add hot solution. Blend at low speed until thoroughly mixed.
Pour into hot sterilized jars and refrigerate until used.
Serve with cheese on a crostini.

2008 Enkidu Rose
Baby Frisee Salad with Pink Lady Apples, Warm Matos St. George Croquettes and Meyer Lemon Vinaigrette
2008 Simi Valley Sauvignon Blanc

Croquetas with Matos St. George and Oven Dried Apple

3 tablespooons unsalted butter
1 medium Spanish onion, diced
1/2 cup all-purpose flour, plus more for dusting
1 cup whole milk
2 ounces Oven Dried Apple
6 ounces Matos St. George cheese, cut into very thin 1/2-inch-long strips
Kosher salt and freshly ground pepper
Pinch of cayenne pepper
4 large eggs, beaten, at room temperature
2 cups plain dry bread crumbs, preferably Japanese panko
Canola oil, for deep-frying

Line a baking sheet with parchment or wax paper.

Melt the butter in a large heavy skillet over medium heat. Add the onion and sauté until softened but not browned, about 4 minutes. Add the flour and cook, stirring constantly with a wooden spoon, until the flour is thoroughly incorporated but hasn’t browned at all, 3 to 4 minutes. Gradually stir in the milk and cook, stirring constantly, until the sauce is smooth and thickened. Add the cheese, stirring until it melts completely. Stir in the apple, then season with salt, pepper, and cayenne.

Pour the mixture onto the lined baking sheet and use a rubber spatula to spread it into an even layer. Refrigerate until it sets slightly but is still soft enough to pipe, about 1 hour.

Line a second baking sheet with parchment or wax paper and dust with 1/2 cup flour. Fill a piping bag (with no tip) with the cold croqueta mixture and pipe onto the floured pan in long cylinders from end to end. Roll the cylinders in the flour to coat on all sides, then refrigerate until firm, about 1 hour.

Cut the cylinders of croqueta mixture into 2-inch segments. (You will get about 8 cylinders.) Pour the beaten eggs into a wide shallow bowl and put the bread crumbs in another wide shallow bowl. One by one, using a large fork or a slotted spoon, dip the croquetas into the egg mixture and then into the crumbs, turning to coat, then repeat, making sure to completely coat the croquetas, or they will leak when cooked. Place them on a baking sheet. (The croquetas can be frozen for up to 1 month. Arrange them on a baking sheet and freeze until firm, then transfer to an airtight bag and freeze. Do not defrost before frying.)

To cook the croquetas, pour 3 inches of oil into a large deep heavy-bottomed pot and heat over medium-high heat to 360 F. Line a plate with paper towels. Fry the croquetas a few at a time, until golden, about 3 minutes. Remove with a slotted spoon and drain on the paper-towel-lined plate. Return the oil to 360 F between batches. Serve immediately.

Sheana’s “Hand Made Cheese with No Name” Grits with Braised Local Oysters, Gulf Shrimp and Wild Mushrooms
2006 Davis Bynum Chardonnay
Lemon and Teleme grits with Chardonnay braised oysters, gulf shrimp in a rich reduced shrimp stock with oyster liquor, finished with butter, chervil and chives.
Locust Grove Natural Grass Fed Lamb Chop with Cypress Grove Truffle Tremor Gnocchi and a Zinfandel-Fig Jus
2006 Davis Family Old Vine Zinfandel and
American lamb chops marinated with olive oil, garlic, shallot fresh herbs, black pepper and a light touch of sea salt. Zinfandel, peppercorn, shallot, dry fig, bay leaf, is reduced, dark poultry stock, with lamb trimmings is reduced and skimmed and added, finished with some banyuls vinegar and veal demi.
Gnocchi are made with herbs, white pepper and some cheese a shallot cream reduction and the cheese id the sauce, accompanied by some sautéed kale or broccoli rapini. Sauce goes around with fresh figs if avail.
2005 Matanzas Creek Merlot
Bittersweet Chocolate Boca Negra with Blue Cheese Semifreddo and Red Wine-Berry Compote

The White Chocolate Cream
4 ounces white chocolate, finely chopped plus 8oz Maytag Blue Cheese
1 cup heavy cream
2 Tbsp bourbon (or more to taste)
The Cake
12 ounces bittersweet chocolate, coarsely chopped
1 1/3 cups sugar
1/2 cup bourbon
2 sticks (8 ounces) unsalted butter, cut into 10 pieces, at room temperature
5 large eggs, at room temperature
1 1/2 tablespoons all-purpose flour
1. Prepare the cream at least one day in advance. Put the white chocolate in the work bowl of a food processor or in a blender container. Heat the heavy cream until small bubbles form around the edge of the pan. Pour the cream over the chocolate and process until completely smooth. Add the bourbon, taste and add up to a tablespoon more if you want. Turn into a container with a tight-fitting lid and chill overnight. (The cream can be kept in the refrigerator for a week or frozen for up to a month; thaw overnight in the refrigerator.)
2. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter a 9-inch round cake pan and line the bottom with parchment or wax paper; butter the paper. Put the cake pan in a shallow roasting pan and set aside until needed.
3. To make by hand: Put the chopped chocolate in a medium bowl and keep close at hand. In a 2-quart saucepan, mix 1 cup of the sugar and the bourbon and cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a full boil. Immediately pour the syrup over the chocolate and stir with a rubber spatula until the chocolate is completely melted and the mixture is smooth. Piece by piece, stir the butter into the chocolate mixture. Make certain that each piece of butter is melted before you add another.
4. Put the eggs and the remaining 1/3 cup sugar in a medium bowl and whisk until the eggs thicken slightly. Beating with the whisk, add the eggs to the chocolate mixture and whisk until well blended. Gently whisk in the flour.
5. To make in a food processor: Put the chocolate in the work bowl. Bring all of the sugar and bourbon to a full boil and pour the syrup into the work bowl; process until the mixture is completely blended, about 12 seconds. With the machine running, add the butter in pieces, followed by the eggs, one at a time, and then the flour. Process an additional 15 seconds before turning the batter into the prepared pan.
6. Baking the cake: Pour and scrape the batter into the prepared pan, running your spatula over the top to smooth it. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan. Bake the cake for exactly 30 minutes, at which point the top will have a thin, dry crust. Remove the cake pan from its water bath, wipe the pan dry and cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment and quickly but gently invert again onto a serving platter; remove the plastic.
7. Serve the cake warm or at room temperature with the chilled white chocolate cream.
Storing: Once cooled, the cake can be covered and kept at room temperature for 1 day or refrigerated for up to 3 days. Wrapped airtight, the cake can be frozen for up to 2 months. Thaw, still wrapped, overnight in the refrigerator.
Reduce 3 cups red wine (merlot) and ½ cup sugar to 1 ½ cups and fold in 3 cups of mixed berries.

Wine and Cheese Dinner
Sheana’s Delice de la Vallee Crostini with Fresh Cherry & Rose Petal Conserve
2008 Enkidu Rose
Baby Frisee Salad with Pink Lady Apples, Warm Matos St. George Croquettes and Meyer Lemon Vinaigrette
2008 Simi Valley Sauvignon Blanc
Marin French Petit Blue Polenta with Braised Local Rabbit and Wild Mushrooms
2006 Davis Bynum Chardonnay
Locust Grove Natural Lamb Chop with Cypress Grove Truffle Tremor Gnocchi and a Pinot Noir-Fig Jus
2006 Davis Family Old Vine Zinfandel
2005 Matanzas Creek Merlot
Bittersweet Chocolate Boca Negra with Blue Cheese Semifreddo and Red Wine-Berry Compote