Friends toast the season

Southern Living, Nov 2003 by Hurst, Andria Scott

Uncork a party.

Turn your next gathering into an event featuring food and wine pairings. It's sure to be a success if you take your cue from the African American Wine Tasting Society (AAWTS), organized by Renee Rowe of Powder Springs, Georgia. "I was so excited after attending Anita LaRaia's Wine School," explains Renee. "I wanted to share the fun of learning about wine."

A three-member Atlanta group quickly expanded to 133 active participants in just a few months. They explore 6 to 12 wines during monthly meetings at area restaurants. Tasting notes, newsletters, and other wine-related materials are provided at each gathering. When the group cooks together, as they did here, the tasting becomes a party. Cheers!

CAMEMBERT CREMES

MAKES 32 (1-INCH) BALLS

PREP: 45 MIN., CHILL: 1 HR.

Serve with Rancho Zabaco Sauvignon Blanc, a crisp white wine.

2 (3-ounce) packages cream cheese, softened

1/3 cup minced red onion

1/3 cup finely chopped fresh parsley

½ teaspoon salt

½ teaspoon pepper

2 (8-ounce) rounds Camembert cheese, divided*

1 ½ cups finely crushed Italian seasoned croutons

Chopped fresh parsley

STIR together cream cheese and next 4 ingredients in a small bowl. Set cream cheese mixture aside.

TRIM rind from cheese rounds. Cut each round into 16 wedges.

PLACE cheese wedges on wax paper, and flatten wedges into 3-inch circles. Place 1 teaspoon cream cheese mixture in center of each circle. Gently wrap cheese sides around filling, and roll into balls. Roll in crushed croutons and parsley. Chill 1 hour.

*Brie may be substituted for Camembert cheese.

JUMBO SHRIMP ROLLS WITH SWEET SOY SAUCE

MAKES 28 APPETIZERS

PREP: 45 MIN., FRY: 3 MIN. PER BATCH

Rancho Zabaco Sauvignon Blanc was served with this appetizer too.

28 unpeeled jumbo shrimp

¼ cup minced fresh cilantro

2 garlic cloves, minced

2 teaspoons red curry paste

28 won ton wrappers

1 egg white, lightly beaten

Vegetable oil

Sweet Soy Sauce

PEEL shrimp, leaving tails on; devein, if desired, and set aside.

COMBINE cilantro, garlic, and red curry paste.

BRUSH 1 side of each won ton wrapper with egg white. Spoon ¼ teaspoon cilantro mixture in center of each wrapper. Top with one shrimp. Fold wrapper around shrimp; leave tail exposed, and press wrapper to seal.

POUR oil to a depth of 3 inches in a Dutch oven; heat to 350°. Fry won tons in small batches 2 to 3 minutes or until golden, turning once. Drain on wire racks over paper towels. Serve with Sweet Soy Sauce.

Sweet Soy Sauce:

MAKES ½ CUP

PREP: 5 MIN.

½ cup soy sauce

1/8 to ¼ teaspoon dried red pepper flakes

2 teaspoons honey

COMBINE soy sauce, red pepper flakes, and honey, stirring well.

WHITE FRUITCAKE

MAKES 10 SERVINGS (2 LOAVES)

PREP: 25 MIN., STAND: 30 MIN.,

BAKE: 1 HR., COOL: 10 MIN.

Rich, blossom-scented Domaine de Coyeaux Muscat complements this fruited, pound cake-like dessert.

1 cup dark raisins

1 cup golden raisins

1 cup canned pineapple tidbits, drained

½ cup currants

¼ cup orange juice

1 cup butter, softened

1 cup sugar

5 large eggs

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

2 teaspoons grated lemon rind

2 teaspoons grated orange rind

½ cup candied green cherries, quartered

¼ cup candied red cherries, quartered

Orange-Bourbon Glaze

STIR together first 5 ingredients; cover and let stand 30 minutes.

BEAT butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until blended. Add eggs, 1 at a time, beating just until yellow disappears.

STIR together flour, baking powder, and salt; remove ½ cup flour mixture. Gradually add remaining flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in lemon and orange rind.

DRAIN raisin mixture, and stir in cherries. Toss raisin mixture with reserved ½ cup flour mixture, and fold into batter. Spoon batter into 2 lightly greased 8- x 4-inch loafpans.

BAKE at 325° for 45 minutes to 1 hour or until a wooden pick inserted in the center comes out clean. Brush hot cakes evenly with Orange-Bourbon Glaze until absorbed. Cool in pans 10 minutes; invert cakes onto a wire rack, and cool completely. (Wrap and freeze up to 1 month, if desired.)

Orange-Bourbon Glaze:

MAKES ¼ CUP

PREP: 2 MIN., COOK: 2 MIN.

¼ cup orange juice

2 tablespoons sugar

2 tablespoons bourbon

COOK orange juice and sugar in small saucepan over medium heat 2 minutes or until sugar is dissolved. Remove orange juice mixture from heat, and stir in bourbon.

LEARN MORE ABOUT IT

For AAWTS information call Renee Rowe at (770) 943-3649, or visit www.aawts.org. Anita L. LaRaia's book is Wine FAQs: Real Questions, Real Answers (1stBooks Library, $15.54).