Amuse-bouche

Art Culinaire, Fall, 2003

To serve: Place a slice of roulade on top of each of the brioche rounds. Garnish with parsley sprigs.

Ambre Roussillon

Domaine Cazes Rivesaltes

Rivesaltes, France 1991

Waltuck david

Curried Onion Rings with Tamarind Dipping Sauce

(Makes 4)

ingredients

For the onion rings:
1 3/4 cups all purpose flour
2 teaspoons baking powder
3 tablespoons curry powder
Pinch of salt
2 eggs
1 1/2 cups milk
1/2 teaspoon white wine vinegar
2 large Vidalia onions, peeled and
  sliced 1/4-inch thick

For the tamarind dipping sauce:
1 tablespoon oil
1 clove garlic, peeled and chopped
1/2-inch piece gingerroot, peeled
  and finely chopped
1 cup chicken stock
1 tablespoon sherry vinegar
1 tablespoon ketchup
2 teaspoons sugar
1 1/2 teaspoons soy sauce
1 teaspoon Asian fish sauce
1/2 teaspoon chili paste
1 tablespoon tamarind puree *
1 teaspoon cornstarch
1 tablespoon cold water

For the garnish:
Cilantro, chopped

* Available in Asian markets.

directions

For the onion rings: Preheat the deep fryer to 375 degrees. In a bowl, combine the flour, baking powder, curry powder, and salt. In a separate howl, mix the eggs, milk, vinegar, and whisk until combined. Whisk the egg mixture into the flour mixture until thoroughly blended. Add the onions to the mixture and marinate for 30 minutes. Deep-fry the rings until golden brown.

For the tamarind dipping sauce: Place a medium saucepan over medium heat and add the oil. Add the garlic and gingerroot and cook until translucent. Add the chicken stock, vinegar, ketchup, sugar, soy sauce, fish sauce, chili paste, and tamarind puree. Bring to a boil; reduce the heat and simmer for 10 minutes. In a bowl, combine the cornstarch and water to form a slurry. Whisk the slurry into the sauce and simmer until thickened. Strain through a fine mesh sieve and set aside, keeping warm.

To serve: Place the onion rings on a plate and serve the tamarind dipping sauce on the side. Garnish with the cilantro.

Yves Cuilleron Condrieu 'Les Chaillets'

Vieilles Vignes, France 2000

WALTUCK david

Crispy Curried-Crab Cannoli

(Makes 8)

ingredients

For the crab salad:
1/2 seeded and diced cucumber
8 ounces lump crabmeat
1 tablespoon stemmed and chopped cilantro
1 1/2 teaspoons mayonnaise
1 1/2 teaspoons curry powder
Lime juice to taste
Asian fish sauce to taste

For the cannoli:
4 round wonton wrappers, halved
Egg wash as needed

For the garnish:
Cilantro sprigs
Decorative flowers

directions

For the crab salad: In a bowl, combine all of the ingredients and mix thoroughly.

For the cannoli: Preheat the deep fryer to 350 degrees. Spray a metal rod about 1-inch in diameter with non-stick spray. Form the wrapper around the rod; egg wash the corner edges and press to seal. Deep-fry until golden brown. Allow the cannoli to cool before carefully removing it from the rod. Repeat process to form seven additional cannolis.

To serve: Fill the cannoli with the crab salad and stand on end on a plate. Garnish with cilantro sprigs and decorative flowers.

Gewurztraminer

Albert Boxler 'Brand'

Alsace, France 1999