Red, White And Champagne

We spoke with Ami Nahari , the CEO of The River, about two weeks ago on our internet radio show. We’ve tasted a selection of the wines he imports, at various tastings around the city, and both SYR and I found them all superb, with no exceptions. We are pleased that he will be presenting an evening of food, perfectly paired with wine:

Knowing Ami, having tasted his wines, I can tell you that if he offers an evening of food and wine, it is well worth the $75.00 price. Even the general admission price of $45.00 where the specialty vintages are not offered is still more than fair, the $35.00 special price offered between now and July 1st is an incredible bargain for an opportunity to taste superb potables and delectable foods.

Why not take advantage of this special promotion price? I will be there, hope to see you!

CS

Iranian Stuffed Apples – Dolmeh Sib

Fortuna F. from LA has once again regaled us with another Middle Eastern recipe, this time from Iran. The mixture of ingredients may, at first, sound strange to the western trained palate, but the resulting dish is absolutely delicious! I had these last eve:

Photo sent in by Fortuna F, from Los Angeles

Serves 6

Ingredients

• 1 medium-sized onion, finely chopped
• 1 cup margarine
• 1 pound lean ground beef
• 1/4 cup water
• 2 tablespoons rice
• 1/2 teaspoon ground cinnamon
• salt
• ground black pepper
• 12 apples
• 2 teaspoons sugar
• 1 cup water
• 1/2 lemon juice
• 1/4 cup brown sugar

Directions

1. In a frying pan gently fry the onion in half the margarine until transparent, add meat and stir over high heat until juices evaporate and the meat begins to brown. Add salt and pepper to taste and remove from heat.
2. Wash apples well. Dry and cut off tops but reserve them. Scoop out core and most of the flesh with a melon baller or a knife, leaving a nice size cavity in each. Sprinkle cavities with sugar and fill with meat mixture. Replace tops.
3. Arrange the apples in a baking dish, add the water. Add haff the scooped out apple pulp to the water. Dot apples with margarine, cover dish with foil and bake at 350 F. for 30 minutes.
4. Remove foil. Add lemon juice and brown sugar to liquid, tilt pan to combine, then baste apples with sauce. Cook apples uncovered for about 20 minutes or until tender. Baste occasionally.
5. Remove apples to a serving dish and keep hot. Put the liquid and sauce through a sieve and return to pan. Reduce by half and adjust sweet and sour flavor with sugar and lemon juice. Pour the sauce over the apples and serve as an appetizer with a flat bread.

Enjoy, gentle reader, enjoy! By the way… after four of these delectable apples I didn’t need any more dinner; I used Granny Smith and delighted in their natural tartness in this dish.

CS