Foodie Friday: New Years Eve FEAST!

New Years Eve is almost here! This was a recipe that I posted last year for New Years Eve and thought I would repost. Have a safe, fun and wonderful New Years Eve and AWESOME 2012. Cheers my friends!

Scallion Infused Pan-Fried Crab Cakes with Lemon Herb Rémoulade

Preparation Time: 15 minutes Cooking Time: 8 minutesYield: 4 Crab Cakes & 1 Cup of Rémoulade

Wine Pairing: Chardonnay

Prep Time: 15 Minutes
Cook Time: 8 Minutes / batch of 4 Cakes
Difficulty: Level 1
Yield: 4 Crab Cakes & 1 Cup of SauceINGREDIENTS
Crab Cakes
16oz Cooked Crab Meat (Claw or Lump)
3/4 Cup Plain Breadcrumbs
1 Egg
2 Scallions (white section only)
1 Tbsp Grey Poupon dijon mustard
1 Tsp Worchester Sauce
1 Tbsp Mustard Powder
2 Tsp Old Bay Seasoning
1 Tsp Cracked Black Pepper
1/2 Lemon Juiced
2-3 Tbsp Canola Oil (or other high heat oil)
2 Tbsp Unsalted ButterRémoulade3/4 Cup Mayonaise
1/2 Lemon Juiced & Zest
1 Tbsp Heinz Ketchup
1 Tsp Worchester Sauce
1 Tsp Horseradish Sauce
2 Scallions (green section only)
1 Tbsp Dried Dill
1 Tbsp Dried Oregano
2 Tbsp Olive Oil

Directions

Preheat a large (and preferably thick bottomed) frying pan over medium heat with canola oil just covering the bottom of the pan.

Finely chop both scallions, separating the white and green sections. Place the white section in a large mixing bowl. Add the mustard, Worchester sauce, lemon juice, mustard powder, Old Bay, black pepper and egg. Whisk together until mixed and the egg is lightly beat. Next, dump the crab meat into a small bowl and gently look for shells.

Roll up your sleeves, this next part gets messy. Add the crab meat and the breadcrumbs into the large mixing bowl and gently fold into the egg mixture until thoroughly mixed and the proper consistency to form into patties. Divide the mixture into four piles and gently form into balls. Then lightly flatten into large patties on a cutting board with your hand.

Carefully add the butter to the heated oil and allow it to completely melt. Using a spatula, place the 4 crab cakes into the pan with enough space to not be touching each other. Once placed, DO NOT MOVE.

Cook the crab cakes on each side for exactly 4 minutes. Remove and promptly add to serving dishes.

While the cakes are cooking, place the green section of the diced scallions into a blender. Add the rest of the ingredients for the rémoulade except for the olive oil. Pulse the blender a couple of times to ensure the scallions begin mixing with the other ingredients and push the mixture down as necessary (with blender off of course). With the center portion of the lid removed, turn the blender on full and begin slowly drizzling the olive oil into the mixture and blend until emulsified. Remove mixture and add to serving dishes.

Sprinkle the sauce with Old Bay. Garnish with lemon wedges or slices.

More Recipes at: Barefoot Wine

Salmon Pate’

 

 

 

 

 

 

 

 

 

 

 

Wine Pairing: Chardonnay

Ingredients

1. 6 oz fresh salmon – grilled
2. 8 oz cream cheese
3. 1/2 tsp horse radish or hot sauce to taste
4. 3 chopped green onions (chop whole onion}
5. 1/4 tsp dill

Instructions

1. rub salmon with olive oil and garlic and grill
2. approx. 4 – 5 minutes on each side
3. remove from grill and flake into bowl
4. cream together remaining ingredients and add to flaked salmon.
5. serve with assorted crackers or melba toast
6. Cheers!

Shrimp & Avocado Salad

Wine Pairing: Bubbly Extra Dry

Ingredients

1. 1/4 cup of white wine vinegar
2. 1/4 cup olive oil
3. 3 garlic cloves, minced
4. 1/2 lb medium shrimp, cooked, peeled, and de-veined
5. 2 ripe avocados
6. Butter & Red-leaf lettuce mix (one bag)
7. 2 Tbsp chopped roasted walnuts
8. 1 Tbsp chopped cilantro
9. 1 Tbsp chopped scallions
10. 1 Lemon – quartered for garnish
11. 1- crumbled blue cheese

Instructions

1. Combine oil, vinegar, and garlic in a bowl. Chop shrimp into 1/2 inch pieces and add to oil mixture.
2. Arrange leaves of lettuce on plates or in bowls. Cut avocados into small sections and mix in with lettuce.
3. Spoon shrimp mixture on to avocado and lettuce. Sprinkle with walnuts, cilantro, scallions, and blue cheese.
4. Serve with lemon slices for garnish.
5. Goes perfectly with an ice cold glass of Barefoot Bubbly Extra Dry. I love the combination of the dry bubbly and the shrimp! Perfection.

Barefoot Moscato Wine Cake

Wine Pairing: Moscato

Ingredients

1. 1 (18.25 ounce) package moist white or vanilla cake mix
2. 1 (5 ounce) package instant vanilla pudding mix
3. 1 teaspoon ground nutmeg
4. ¾ cup vegetable oil
5. ¾ cup Barefoot Moscato
6. 4 eggs

Instructions

1. Preheat oven to 350 F. Grease and flour one 10” Bundt pan.
2. In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine and eggs. Beat with an electric mixer for 5 minutes.
3. Bake at 350 F. for 50 minutes or until a toothpick inserted in the center comes out clean.
4. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing.
5. Garnish sliced cake with a dollop of whipped cream or dust with confectioners’ sugar and sliced strawberries.
6. Variation: You can also “flour” the pan after it’s been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. Makes for a very pretty cake!

Poached Pears with Sweet Wine & Fruit Confetti

Wine Pairing: Moscato

Ingredients

1. 6 small firm but ripe Anjou pears, peeled
2. 3 1/2 cups Barefoot Moscato
3. 2 cups pear nectar
4. 1 cinnamon stick, broken in half
5. 1 vanilla bean, split lengthwise
6. 1 1/2 teaspoons arrowroot
7. 1/2 cup chopped peeled kiwi
8. 1/2 cup chopped peeled seeded cantaloupe
9. 1/2 cup quartered hulled strawberries
10. Fresh mint sprigs

Instructions

1. Using melon baller, remove core from bottom end of pears. Combine wine, pear nectar and cinnamon stick in large pot. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Add pears (liquid should cover pears halfway). Reduce heat to medium-low; cook until pears are tender, about 10 minutes, turning pears halfway through. Transfer pears and cooking liquid to large bowl. Cool completely.
2. Drain poaching liquid back into pot. Mix 2 tablespoons liquid with arrowroot in small bowl; return to pot. Boil until sauce thickens and is reduced to 2 cups, stirring occasionally, about 12 minutes. Cool sauce to room temperature. (Pears and sauce can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature before serving.)
3. Spoon sauce into 6 shallow bowls. Place pears atop sauce. Sprinkle kiwi, cantaloupe and strawberries around pears. Garnish with mint and serve.

Drinks!

Southern Champagne

Wine Pairing:

Rose Cuvee Champagne

Preparation Time: 5 minutes Yield: 1 drink

Delicious recipe, great for casual parties up to a black tie event! Classy and enjoyable.

Ingredients

1. 3/4 glass Rose Cuvee
2. 1 1/2 tsp Southern Comfort
3. Dash of bitters

Instructions

1. Fill each cup 3/4 with Rose Cuvee.
2. Add 1 1/2 tsp Southern Comfort.
3. Add a dash of bitters and enjoy

Cos-Moscato

Wine Pairing: Moscato

Ingredients

1. 1/2 cup Barefoot Moscato
2. 1/4 cup cranberry juice
3. 1/4 cup orange liquor
4. 2 tbsp fresh lime juice
5. 2 slices lime

Instructions

1. Shake all ingredients with ice. Strain into a chilled martini glass. Garnish with lime peel. Serves 2.

Barefoot Bubbly Tropical Mimosas

Wine Pairing: Bubbly Brut

Ingredients

1. Here’s all you need to get started: Barefoot Bubbly Brut (dry), Extra Dry (sweeter),Barefoot Bubbly Pinot Grigio or White Zinfandel Champagnes. Fruit juices or mixers, and fresh fruit for garnishes.

Instructions

1. Fill a champagne flute halfway with Barefoot Bubbly Brut.
2. Finish with Mango (Barefoot Champango), Guava, Papaya or Pineapple Juice.
3. Crush fresh raspberries (or mangos or papayas or pineapples) to create juice and pulp. With tongs drop a pinch of the raspberry juice/pulp mixture into flute to garnish.
4. Consider setting up a Mimosa station by labeling pitchers with each of the juices in it.
5. Let your guests make their own self-serve Tropical Mimosas by adding the desired amount of juice.

Barefoot Moji-toe

Wine Pairing: Moscato

Ingredients

1. 2 tbsp finely chopped mint leaves
2. 1 tbsp lime juice
3. 1 tsp granulated sugar
4. ½ cup Barefoot Moscato
5. Crushed ice
6. Chilled seltzer

Instructions

1. In a small pitcher, mix mint leaves, lime juice and sugar. Fill 2 tall glasses with crushed ice; pour mint mixture over ice. Add Barefoot Moscato wine; top glasses with seltzer. Serves 2.