28 u FIFTYpLUS u september 2013www.fiftyplusrichmond.com
A simple, sunset Happy Hour– By Family Features –Happy Hour. A time of day renownedthe world over forrelaxing just before dinnerwith small bites and small pours. Tocreate your own happy hour at homefor family and friends, try a bite-sizedmenu like this one that pairs light,flavorful dishes with food-friendlywines, such as Mirassou Winery’sred blend, Sunset Red. This PinotNoir-based red blend features fresh,dark fruit flavors of black cherry andblackberry with notes of caramel andbrown sugar. The wine’s deep redcolor reflects shades of a bright Californiasunset and provides a perfectsipping experience as the day windsdown and your happy hour begins.To explore more wine pairingoptions, visit www.mirassou.com.Sunset SlidersServings: 8Prep time: 20 minutesCook time: 6 to 8 minutes1 pound lean ground beef½ cup finely chopped baby portabellamushrooms¼ cup minced shallots or red onion¼ cup Mirassou Sunset Red1 tablespoon minced fresh rosemary2 teaspoons Dijon mustard½ teaspoon sea saltFreshly ground pepper to taste½ cup shredded aged Gouda cheese8 brioche, ciabatta, or other small slider rolls8 thin Roma tomato slices4 strips cooked cherry wood or apple woodsmoked bacon, broken in quarters5 to 6 baby arugula leavesUsing your hands, mix beef,mushrooms, shallots, wine, rosemary,Dijon, salt and pepper in amedium bowl. Shape into 8 very flatpatties. Grill, broil or pan fry for 3minutes. Turn and top with cheese;cook for 2 minutes more. Serve onlightly toasted rolls with tomato, baconand arugula. Recipe tip: Dressarugula with a bit of olive oil andbalsamic for extra flavor.Sweet Potato Frieswith Spiced AioliServings: 8 to 10Prep time: 20 minutesCook time: 25 minutesSpice Mix:2 teaspoons garam masala1 teaspoon ground coriander1 teaspoon curry½ teaspoon ground ginger½ teaspoon turmeric½ teaspoon granulated garlicAioli:3 to 4 cloves garlic2 egg yolks2 tablespoons fresh lemon juice1 cup extra virgin olive oil½ teaspoon sea saltFreshly ground pepper to tasteFries:2 pounds sweet potatoes2 pounds yamsVegetable oil for frying1 teaspoon sea saltStir together all spice mix ingredientsin a small bowl; set aside.Drop garlic cloves into a blenderor food processor with the motorrunning. Add egg yolks and lemonjuice and process briefly. Add oil ina slow, steady stream until mixturebecomes thick and creamy. Stir in 2teaspoons of spice mix and seasonwith salt and pepper. Cover and refrigerateuntil ready to serve. To preparefries, peel potatoes and cut intolong ¼- to ½-inch-thick strips; placein a large bowl of ice water to keepfrom browning. Remove a handfulat a time and pat very dry betweenpaper towels. Drop into 1 inch ofhot oil (oil is hot enough when afew drops of water added start topop) and cook for 5 to 7 minutes oruntil lightly browned, stirring occasionally.Drain well on paper towelsand repeat with remaining potatoes.(Keep warm in a 300°F oven.) Placein a large bowl and toss with remainingsea salt and spice mixture. Serveimmediately with aioli.Cherry Bread PuddingServings: 8 to 10Prep time: 20 minutesStand time: 2 to 8 hoursCook time: 30 to 35 minutes3 1/3 cups half and half1 cup sugar1 teaspoon vanilla extract1 teaspoon almond extract4 eggs8 cups (1-inch cubes) Challah or other sweet,eggy bread, lightly toasted1 can (15 ounces) pitted sweet cherries, welldrained3 to 4 tablespoons coarse sugarWhisk together half and half,sugar, extracts and eggs until wellmixed. Place in a 13-by-9-inch bakingdish and add bread cubes. Stirlightly and push cubes down to coatcompletely with mixture; cover andrefrigerate for 2 to 8 hours. Preheatoven to 325°F and lightly butter 8to 10 small (about 1 cup) ramekins.Fold cherries into bread mixture andspoon into ramekins; sprinkle withcoarse sugar. Place on a baking sheetand cook for 30 to 35 minutes or untilpuffed and golden brown. fpwww.fiftyplusrichmond.com FIFTYpLUS u september September 2013 u 29 21
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