First Course: Seafood Avocado
Avocados are natures best and go great with everything. When selecting avocados they should respond to slight pressure from your thumb but still firm to the touch. With 3 firmly ripe medium size avocados selected, slice them in half and carefully remove the seeds. Place the 6 avocado halves on separate serving plates. If they tilt downward on the plate, with a knife remove a small piece of the skin underneath, this will allow the avocado to lay on the plate more horizontal. To the center of each avocado add your preferred seafood selection: 4 each large pre-cooked shrimp or ½ cup crayfish tails (pictured), dill flavored. In a measuring cup add ¾ cup extra virgin olive oil, 1 table spoon dried dill weed, 1 table spoon lemon juice, ½ tea spoon black pepper and salt to taste. Vigorously stir, and then drizzle 2-3 table spoons over each Seafood Avocado plate. Top off by sprinkling a ½ teaspoon chopped fresh dill over each plate and whallah! This tropical fruit should be combined with Winehaven’s own tropical fruit blend, Frontenac Gris.
First or Second Course: Thai Crab Cakes
In a large bowl place 3 packages crab meat, ¾ cup finely chopped parsley and a 1/3 cup flour; break open and add one large egg, followed by 1 table spoon minced garlic and a pinch each of salt, black pepper and Thai red pepper. Take 2 of the seven slices of butter and quarter them into four pieces for a total of 8 small squares and add to other ingredients already in the large bowl. Mix all the ingredients together, blending well. To a large iron skillet add the remaining 5 slices of butter. Turn on heat source to medium setting. While the butter is melting, begin to form the crab mixture into medium size cakes. Add each crab cake to the hot butter in the large iron skillet. Turn each crab cake after 45 seconds; wait another 45 seconds and turn each cake again. Each side should be golden brown throughout. Remove skillet from heat source to a cool burner when cakes are ready. In another large skillet add 2 packages spinach; drizzle with extra virgin olive oil. Under medium setting heat up the skillet and sauté the spinach until just wilted. On a serving plate add one or two crab cakes and top off with sautéed spinach. Simple ingredients come together providing sophisticated taste, ready to enjoy with Winehaven’s Riesling.
Third Course: Raspberry Cream
Take dessert to a whole new level with Raspberry Cream. It’s more than the raspberries that makes this a palette pleaser; it’s the combination of the sum of the all the ingredients that takes this ice-cream treat to a new level. I would not be offended if you decided to start your meal with dessert first and especially Raspberry Cream. Begin by adding two scoops of ice cream to 6 each medium size bowls. In each bowl pour ¼ cup heavy whipping cream, followed up with a ¼ cup of French vanilla coffee creamer over the scoops of ice-cream. Next add 4-5 raspberries and 1 tea spoon each pomegranate seeds and dried cranberries to each bowl. Finally, drizzle over each dessert chocolate flavor syrup, garnish with the mint leaves and sit down to this tempting treat with Winehaven’s Raspberry Wine.