tag:blogger.com,1999:blog-90954155453883752822024-02-22T04:05:15.246-08:00Supper ThymeA blog about everything food related.J Sutthttp://www.blogger.com/profile/06831025773081137700noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-9095415545388375282.post-74100610878876449532013-12-04T08:54:00.000-08:002013-12-04T08:54:19.761-08:00Christmas just got better...<br />
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<span style="color: #38761d; font-size: x-large;">Here are the two reasons why Trader Joe's makes Christmas time even better then it is...</span></h2>
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<span style="color: red; font-size: large;">Candy Cane Joe-Joe's</span></div>
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<span style="color: red;">Oreo s</span><span style="color: red;"> with crushed candy canes in the creme. Amazing. </span></div>
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<span style="text-align: left;"><span style="color: #38761d; font-size: large;"><b>Peppermint Pretzel Thins</b></span></span></div>
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<span style="text-align: left;"><span style="color: #38761d;">Pretzel slims with a creamy coating and peppermint sprinkles over the top</span></span></div>
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J Sutthttp://www.blogger.com/profile/06831025773081137700noreply@blogger.com0tag:blogger.com,1999:blog-9095415545388375282.post-29652472564172408732011-12-12T08:56:00.000-08:002012-01-03T10:52:24.954-08:00A.L.W.<div style="text-align: center;">
<b><span class="Apple-style-span" style="color: purple; font-size: large;">In the beginning there was wine</span></b><br />
<b><span class="Apple-style-span" style="color: purple;">The birth of Atlantic Lakes Winery</span></b><br />
<b><span class="Apple-style-span" style="color: purple;">by Jeff Sutton</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwDYqyqzOmkF62szUvJV__8DjIwVvW217cbQgsiigUjkDyv5rnzUFZTsXzyTPTMb4FP0Cy_8XX6cweOsSybHuNROuacso7nIiB8Hx7Cq7p1NseeSfg9nLl8RUvXfmXs7N7uY5Vc-nhE5T/s1600/Label.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwDYqyqzOmkF62szUvJV__8DjIwVvW217cbQgsiigUjkDyv5rnzUFZTsXzyTPTMb4FP0Cy_8XX6cweOsSybHuNROuacso7nIiB8Hx7Cq7p1NseeSfg9nLl8RUvXfmXs7N7uY5Vc-nhE5T/s200/Label.jpg" width="180" /></a></div>
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<span class="Apple-style-span" style="color: purple;">About five years ago; myself, my wife, and my father-in-law began discussing making our own wine. My father-in-law had made wine in the past and talked about how fun and rewarding it was to be drinking your own wine made from scratch. The discussion would come up from time to time over the five years. My wife and I had moved to San Diego and always said that when we moved back to NJ we would make it happen. We moved back 'home' in August of 2009 and were determined to make the dream come true. After about another year of discussing it we finally decided to make it happen. We asked my parents to join in with us and my in-laws. My family is from Atlantic Highlands and my wife's is from Budd Lake, thus creating The Atlantic Lakes Winery.</span></div>
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<u style="background-color: white;"><span class="Apple-style-span" style="color: purple;"><b>The Grapes</b></span></u></div>
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<span class="Apple-style-span" style="color: purple;">The grapes were California grown and purchased from <a href="http://www.corradosmarket.com/home/store-wine.html">Corrados Wine Market</a> in Clifton, NJ. We decided to make the following varietals:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVN8Xh1i0j65DNFjbl7MhaqYNLo0Kpco_7peZBexUYgmGA6a4vf_XnRChSUrUL6pkFR6fLCyrnHDJo1BIiMSS1R0mSgB3F1vxdhhHnv_rvTT2E8xc-J8OvbT_MA9S9kJurTg4DdzTrTU5/s1600/IMG_0213.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVVN8Xh1i0j65DNFjbl7MhaqYNLo0Kpco_7peZBexUYgmGA6a4vf_XnRChSUrUL6pkFR6fLCyrnHDJo1BIiMSS1R0mSgB3F1vxdhhHnv_rvTT2E8xc-J8OvbT_MA9S9kJurTg4DdzTrTU5/s200/IMG_0213.JPG" width="200" /></a></div>
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<li><span class="Apple-style-span" style="color: purple;">Carnelian</span></li>
<li><span class="Apple-style-span" style="color: purple;">Cabernet Sauvignon</span></li>
<li><span class="Apple-style-span" style="color: purple;">Cabernet/Merlot Blend</span></li>
<li><span class="Apple-style-span" style="color: purple;">Sangiovese</span></li>
<li><span class="Apple-style-span" style="color: purple;">Petite Syrah</span></li>
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<span class="Apple-style-span" style="color: purple;"></span><i style="background-color: white; color: purple; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">"If anyone orders Merlot, I'm leaving. I am NOT drinking any fucking Merlot!"- Miles Raymond</i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil50qrpntfUbgShuOJwqE3TqTXlvfoorPnXamVk__hphJVITNonS-kO9dMCd7T8lN7GuqlsVuTVKKvytLr2FBL3fiI-ee1FMaEXwXs_qYv2lNtNNBR_2ojPgR1i5FGFCyMj9OCEsTmGaWk/s1600/IMG_0220.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil50qrpntfUbgShuOJwqE3TqTXlvfoorPnXamVk__hphJVITNonS-kO9dMCd7T8lN7GuqlsVuTVKKvytLr2FBL3fiI-ee1FMaEXwXs_qYv2lNtNNBR_2ojPgR1i5FGFCyMj9OCEsTmGaWk/s200/IMG_0220.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: purple;">Jaci, Lin, Bob, Jeff</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: purple;">Jaci, Rick, Deb, Jeff</span></td></tr>
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<u style="color: purple;"><b>Crushing</b></u></div>
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<span class="Apple-style-span" style="color: purple;">We used an antique crank crusher to crush the grapes. The crusher was purchased from a garage sale 10+ years ago and it is an oldie. We wanted to do the old fashioned grape stomp with our feet, BUT I am a germ-a-phobe so that wasnt going to happen.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4sYnj3pGK1cgeesiyrLpFcFIexOsAd_h4gHqzPtBHhWBlQjURGiAtDuVLi0BbLl6F0t8Iw0unZxKerE93xYX4r36pltEIjEqRDrTeZiSONhLobQjgQFqUEgO24iUGTrli-L2hcm6H6Xj/s1600/IMG_0214.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4sYnj3pGK1cgeesiyrLpFcFIexOsAd_h4gHqzPtBHhWBlQjURGiAtDuVLi0BbLl6F0t8Iw0unZxKerE93xYX4r36pltEIjEqRDrTeZiSONhLobQjgQFqUEgO24iUGTrli-L2hcm6H6Xj/s200/IMG_0214.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: purple;">Crushing</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GWEjAmNZfGknMDYnIjlxd-X-QMmn8odjVsCbJp04QkLRUlkQxStCMtBI1ArzLX7NVBoLXm9HvCtO2xNdMNxLUjLStPLcfv3vd9Ab_t3ltFB6fhcItYxT9-ZlkcP6ZMSW0uQV0PvjCOMa/s1600/IMG_0215.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span class="Apple-style-span" style="color: purple;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GWEjAmNZfGknMDYnIjlxd-X-QMmn8odjVsCbJp04QkLRUlkQxStCMtBI1ArzLX7NVBoLXm9HvCtO2xNdMNxLUjLStPLcfv3vd9Ab_t3ltFB6fhcItYxT9-ZlkcP6ZMSW0uQV0PvjCOMa/s200/IMG_0215.JPG" width="200" /></span></a></td></tr>
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<span class="Apple-style-span" style="color: purple;">...After crushing, we put them in 5 gallon Rubbermaid tubs for two weeks
of fermentation. As the grapes ferment the skins rise to the top. The top layer
of skins is called the “cap.” On a daily basis we had to “punch” the cap which
meant pushing the skins back down into the juices. After this stopped occurring,
we were ready to press the grapes!...</span></div>
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<span class="Apple-style-span" style="color: purple;"><b><u>Pressing</u></b></span></div>
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<span class="Apple-style-span" style="color: purple;">Again, my father-in-law had a press from when he had done wine making in the past. We scooped the grapes from the tubs into the press then cranked it down. The juice was flowing. We transferred the juice into 5 gallon glass carboys. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84QolajR50zJks-7Ie7_fRCFMmbBaqo1gUpyD1l0JIUGVVEiIPvMKL8cKRYQ_HwjfyQwSDUYVaQcY6guj7p9HGFT9f9qN04XhS8BbO1R8pXBrsXVBLhESrbDlWTTu8pg0zs-UU6aam4A-/s1600/Pressing.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: purple;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84QolajR50zJks-7Ie7_fRCFMmbBaqo1gUpyD1l0JIUGVVEiIPvMKL8cKRYQ_HwjfyQwSDUYVaQcY6guj7p9HGFT9f9qN04XhS8BbO1R8pXBrsXVBLhESrbDlWTTu8pg0zs-UU6aam4A-/s200/Pressing.jpg" width="150" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: purple;">Bob scooping into the press</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2WgMgYog8wl0V384KWLO3up2YpN4T4WVVSCAqqIX0aH5EoV-l4OCSBAM2oaQ0SqL9RoIiDVPeXsvf_KKAUthndlIINuWuYdLeU6sBEpkkYfkmH4XyZ4dlE1AfySLtt5wy_MOUUWJNzam/s1600/Juice.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2WgMgYog8wl0V384KWLO3up2YpN4T4WVVSCAqqIX0aH5EoV-l4OCSBAM2oaQ0SqL9RoIiDVPeXsvf_KKAUthndlIINuWuYdLeU6sBEpkkYfkmH4XyZ4dlE1AfySLtt5wy_MOUUWJNzam/s200/Juice.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Juice</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTaqNL7ddPQGfaiNvcut0q7jSo_F1gtLST57aqnXo77_VncIYJAur4AekI9gyRT7oIKxCI-PvjjTZLCqCho6zDp_OM0ARrurM8xcL7wWuPY-gHlVNLlhDfUcPfKtLWm3_NXMsVjzo2b3VO/s1600/Group.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTaqNL7ddPQGfaiNvcut0q7jSo_F1gtLST57aqnXo77_VncIYJAur4AekI9gyRT7oIKxCI-PvjjTZLCqCho6zDp_OM0ARrurM8xcL7wWuPY-gHlVNLlhDfUcPfKtLWm3_NXMsVjzo2b3VO/s200/Group.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: purple;">Jaci, Lin, Bob filtering into carboys</span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBD6p3ierbzsg3AqYzyeiraw-j9V3moBeGLXiq3fWXtCEnjX6XtIlnXCsbmSJkbTzKOoXrgQo1jz9Dw0d3sIK6MWqjM39HzWsOFadPKhQ-ybhCH2vrQ14GgzkK9snpUAP4jTSqyosRbgvx/s1600/Cbs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBD6p3ierbzsg3AqYzyeiraw-j9V3moBeGLXiq3fWXtCEnjX6XtIlnXCsbmSJkbTzKOoXrgQo1jz9Dw0d3sIK6MWqjM39HzWsOFadPKhQ-ybhCH2vrQ14GgzkK9snpUAP4jTSqyosRbgvx/s320/Cbs.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: purple;">Carboys full of wine</span></td></tr>
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<span class="Apple-style-span" style="color: purple;">...The wine sat in these glass carboys for over a year. Throughout the
year we had to rack to get the sediment out and also did splash racking to rid the
wine of a sulfur smell...</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFpwSI0l0RWCn21Zk-cpAjVg_2CzVjYOHhQDOu0f7mzcy26BqFg-bp-jpWEV-Qf68k8MZvYnPWdPBIzp4v7dSx_OvRHK2VJUjEGoB6f7jvT7TChG-oTC5Ba9zwwg2hOlP7DQA9KDUiVb-K/s1600/IMG_1115.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFpwSI0l0RWCn21Zk-cpAjVg_2CzVjYOHhQDOu0f7mzcy26BqFg-bp-jpWEV-Qf68k8MZvYnPWdPBIzp4v7dSx_OvRHK2VJUjEGoB6f7jvT7TChG-oTC5Ba9zwwg2hOlP7DQA9KDUiVb-K/s200/IMG_1115.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: purple;">Splash Racking</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicy67A_2GDBeIHolEbWOWWAB1CrymargQmpZHOuduTKLcur1nDe6Egun4-9xqBchEa417u0eN7C6pajpjXBNUE2cAtQkqLYbo_PQBWGQreCRG5ZTw_eS_msYh2EhlFbUyWYwRdtIhX80Pw/s1600/IMG_1117.JPG" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicy67A_2GDBeIHolEbWOWWAB1CrymargQmpZHOuduTKLcur1nDe6Egun4-9xqBchEa417u0eN7C6pajpjXBNUE2cAtQkqLYbo_PQBWGQreCRG5ZTw_eS_msYh2EhlFbUyWYwRdtIhX80Pw/s200/IMG_1117.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: purple;">Stirring with a copper pole</span></td></tr>
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<span class="Apple-style-span" style="color: purple;">Stirring with the copper pole was recommend to get the sulfur smell out of the wine. It worked!</span></div>
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<span class="Apple-style-span" style="color: purple;"><b><u><br /></u></b></span><br />
<b style="color: purple;"><u><br /></u></b><br />
<b style="color: purple;"><u>Bottling</u></b></div>
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<span class="Apple-style-span" style="color: purple;">After a full year of staring at this wine in the carboys it was
finally time to bottle. We purchased new bottles, a corker, and a few other necessities
for the bottling process at <a href="http://www.corradosmarket.com/home/store-wine.html">Corrados</a> again. This process was the quickest and
one of the most rewarding. To see the wine go from grapes to an actual bottle
is fascinating. To be part of the process was awesome. </span><o:p></o:p><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHNl96mbinRPGTDUSrqINZi57nQaKWmJ9AQuNZvkjhWC9orXWvwTjxcT5bdgdxBTAlctSzTqlEazK9TDfaqkrRLV_-WLLsSvhwyWjgWbns_ij-p5V_yReSgpoD2X9Gw7mFSM7CPT0BAj1c/s1600/Bottles.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHNl96mbinRPGTDUSrqINZi57nQaKWmJ9AQuNZvkjhWC9orXWvwTjxcT5bdgdxBTAlctSzTqlEazK9TDfaqkrRLV_-WLLsSvhwyWjgWbns_ij-p5V_yReSgpoD2X9Gw7mFSM7CPT0BAj1c/s200/Bottles.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: purple;">Bottles</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxMA-R7wpLOeEU3ME9rVo9HEnDn-RlR2XyqmSiVbVvSmosyOwfFS0WqVM4vnnEDhotNcH158Hpcyzi7Mt4WrHr_nB7d5VkC2I0c1kzPcDi5RBvqWcXjJSDObba8bIAJGsX-tZRpM2co3F/s1600/bottling.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxMA-R7wpLOeEU3ME9rVo9HEnDn-RlR2XyqmSiVbVvSmosyOwfFS0WqVM4vnnEDhotNcH158Hpcyzi7Mt4WrHr_nB7d5VkC2I0c1kzPcDi5RBvqWcXjJSDObba8bIAJGsX-tZRpM2co3F/s200/bottling.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: purple;">Overhead bottling</span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJIidi3OIGFkITG4MdnETB1zr_hCG_36yVYgWliMjfd7qjfbGqHSZfMUZiRlfjarmy33Xr90bElHeUAzyZkNiuFWAhUXEH5U8H7_tXF7VOygQ7Ji2QLJxh7Dak0_RNq5lRpwJCxXJgEVC/s1600/jb.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJIidi3OIGFkITG4MdnETB1zr_hCG_36yVYgWliMjfd7qjfbGqHSZfMUZiRlfjarmy33Xr90bElHeUAzyZkNiuFWAhUXEH5U8H7_tXF7VOygQ7Ji2QLJxh7Dak0_RNq5lRpwJCxXJgEVC/s200/jb.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><span class="Apple-style-span" style="color: purple;">Jaci Bottling</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvXX23gbpVHtBkfDKcFHgSMmnhT9ieXm-LBnn9OXobFzvu6Ur6DGq8oEcXyCJ6id4TlrVAWAf6PegfjBaaxtXRNbmxhnWQTWvXdZFqWCSQi0NIxzmQNyEB7H_uDn-aU4PU0dtAlVJvLCY/s1600/corkin.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvXX23gbpVHtBkfDKcFHgSMmnhT9ieXm-LBnn9OXobFzvu6Ur6DGq8oEcXyCJ6id4TlrVAWAf6PegfjBaaxtXRNbmxhnWQTWvXdZFqWCSQi0NIxzmQNyEB7H_uDn-aU4PU0dtAlVJvLCY/s200/corkin.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: purple;">Bob Corking</span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnqyTGCTlbIHUEX_Rp_NB4WAi5PO-U0LgRSAJMPI0iESqi6A29Ca6j0gu-Ct13BgUXqJ9qRWsRIDAnBd6vqzEbNTHo7sawhxhDNqzGyhGcvk8h-1OSFOJD_PtJ0xPTVijBUixGGjMeYKl/s1600/bottlesnew.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnqyTGCTlbIHUEX_Rp_NB4WAi5PO-U0LgRSAJMPI0iESqi6A29Ca6j0gu-Ct13BgUXqJ9qRWsRIDAnBd6vqzEbNTHo7sawhxhDNqzGyhGcvk8h-1OSFOJD_PtJ0xPTVijBUixGGjMeYKl/s200/bottlesnew.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;"><span class="Apple-style-span" style="color: purple;">The wine- (pre label)</span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZscwQZwBmaybr0Jp8uTyZSUJcVK1eAuMEB-m26C6jUfSe-ABUPgeTQHpALyVID8YJ3pFiUtRY8PnWlh4Vasi2ShkSxVG2p1MtcH8vmD7rFPzMEc5h9p__oTuGG5v-Fcb52avZ8OOaVrsz/s1600/labels.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZscwQZwBmaybr0Jp8uTyZSUJcVK1eAuMEB-m26C6jUfSe-ABUPgeTQHpALyVID8YJ3pFiUtRY8PnWlh4Vasi2ShkSxVG2p1MtcH8vmD7rFPzMEc5h9p__oTuGG5v-Fcb52avZ8OOaVrsz/s320/labels.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: purple;">The Label</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7PvVbTDhHzx2t1PxBeDaN22SCu39Lt_IqRkLgZS9i_AX0sXAQgx1hiv90VpsDqUQ8SqALUY8N7T_ia4bHVLrRGUfOcnTWZ_7aQb8aspg03juL2UW6Vc5k8yivXHO1Zze7yOjhRl6VNxnX/s1600/labels2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7PvVbTDhHzx2t1PxBeDaN22SCu39Lt_IqRkLgZS9i_AX0sXAQgx1hiv90VpsDqUQ8SqALUY8N7T_ia4bHVLrRGUfOcnTWZ_7aQb8aspg03juL2UW6Vc5k8yivXHO1Zze7yOjhRl6VNxnX/s320/labels2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: purple;">Finished Product</span></td></tr>
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<div style="text-align: left;">
<span class="Apple-style-span" style="color: purple;">Five years after the </span><span class="Apple-style-span" style="color: purple;">initial</span><span class="Apple-style-span" style="color: purple;"> discussion of wine making </span><span class="Apple-style-span" style="color: purple;">occurred</span><span class="Apple-style-span" style="color: purple;"> we have the first vintage of Atlantic Lakes Winery. As my father-in-law said, it is very rewarding to drink wine that you made from scratch. </span></div>
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<i style="background-color: white;"><span class="Apple-style-span" style="color: purple;"><span class="apple-style-span"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; font-family: Arial, sans-serif; font-size: 10pt;">"Wine is a living thing. I like to think about what was going on the year the grapes were growing; how the sun was shining; if it rained. I like to think about all the people who tended and picked the grapes. And if it's an old wine, how many of them must be dead by now. I like how wine continues to evolve, like if I opened a bottle of wine today it would taste different than if I'd opened it on any other day, because a bottle of wine is actually alive. And it's constantly evolving and gaining complexity. That is, until it peaks, and then it begins its steady, inevitable decline."</span></span><span class="apple-converted-space"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; font-family: Arial, sans-serif; font-size: 10pt;"> - Maya</span></span></span></i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkInaHF78fzPYgEIwX_AYoI2w2HX0mMBIIIv09J_lmRDRjk8wTpComX8CGO7iuuy1xfkQraPcpWRRmoSqCBlZ3faFwmr1yFcU-sZYTGTjeQn1Y2nxu6nQHYXpBGa1CleLMpJKZpE5rbYR/s1600/group2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvkInaHF78fzPYgEIwX_AYoI2w2HX0mMBIIIv09J_lmRDRjk8wTpComX8CGO7iuuy1xfkQraPcpWRRmoSqCBlZ3faFwmr1yFcU-sZYTGTjeQn1Y2nxu6nQHYXpBGa1CleLMpJKZpE5rbYR/s1600/group2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: purple;">The Vinters: Jaci, Jeff, Bob, Lin, Deb, Rick</span></td></tr>
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<o:p></o:p></div>J Sutthttp://www.blogger.com/profile/06831025773081137700noreply@blogger.com0tag:blogger.com,1999:blog-9095415545388375282.post-52733056188064361742011-10-25T05:55:00.000-07:002011-10-25T05:55:29.904-07:00Pumpkin Shaving<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSRjUdXT8Df4dOEhp_AOu_nbz-uUJ_D0EQLdZngAcnCUlMtn_n-Ffc0Sf16sMQvUDvXZ3EcuSn_RGRksxZJWxqqtUrvXJ_qe0QJWJnVuPk_FuzbdCkakbolujy5Fn_hzCsXxPB646JOYx/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSSRjUdXT8Df4dOEhp_AOu_nbz-uUJ_D0EQLdZngAcnCUlMtn_n-Ffc0Sf16sMQvUDvXZ3EcuSn_RGRksxZJWxqqtUrvXJ_qe0QJWJnVuPk_FuzbdCkakbolujy5Fn_hzCsXxPB646JOYx/s400/photo+2.JPG" width="400" /></a></div>
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This post is not food related, but im very proud of my pumpkin so I wanted to share...<br />
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<span class="Apple-style-span" style="color: orange;">Every year I get very excited to carve pumpkins and every year I end up disappointing myself. The ideas I think of are incredible, but I never follow through. I always end up printing a pre-made carving out and just stenciling it on to the pumpkin. This year was different! This year I decided to follow through with my crazy idea and attempt something I never had done before. It was going to be my first attempt at the shaving method.</span><br />
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I had done some research on the shaving method and everywhere I read said to use wood carving tools. Well I dont own those and I was not about to go by them. I dug through my tool box and decided to use a flat head screw driver, a paint can opener, and a chisel. Turns out these tools worked pretty efficiently. I was very impressed with the outcome of my pumpkin and next years will be even better.<br />
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<span class="Apple-style-span" style="color: orange;">This years pumpkin carving was inspired by my favorite football team, Chelsea FC. The image is Stamford The Lion, the mascot for Chelsea. I free hand drew the image on then shaved away the outter layer of the circle. It took about 2 hours from start to finish. </span><br />
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JeffJ Sutthttp://www.blogger.com/profile/06831025773081137700noreply@blogger.com0tag:blogger.com,1999:blog-9095415545388375282.post-53720348180946836132010-02-24T04:51:00.001-08:002010-02-24T09:03:51.505-08:00<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcWkXF_RAwURMDWVWPcewOr_LgxymOoODPtPFxKl6qYnHWdNikBvDkKrG48Tqp7nn5LCdIhxOZcJ6xnexSQ1D-toRstbBj0n-ogJrF-eInrSQ49dGC3ib8tUMUrBiCz4LWmXHLw1RhSrVK/s1600-h/0223001828-776862.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcWkXF_RAwURMDWVWPcewOr_LgxymOoODPtPFxKl6qYnHWdNikBvDkKrG48Tqp7nn5LCdIhxOZcJ6xnexSQ1D-toRstbBj0n-ogJrF-eInrSQ49dGC3ib8tUMUrBiCz4LWmXHLw1RhSrVK/s320/0223001828-776862.jpg" alt="" id="BLOGGER_PHOTO_ID_5441791761162239666" border="0" /></a></p><span style="font-size:180%;"><span style="font-weight: bold;">Fish Tacos - Rubios style</span></span><br /><br /><p><span style="font-size:100%;"><strong>RECIPE</strong>:</span></p> <ul><li><span style="font-size:100%;">Cod fillets -cut into 4-5 inch pieces<br /></span></li><li><span style="font-size:100%;">1 package of corn tortillas</span></li><li><span style="font-size:100%;">Vegetable oil for deep frying. Amount will vary depending on your fryer.</span></li><li><span style="font-size:100%;">1 Cup all purpose flour</span></li><li><span style="font-size:100%;">1 Cup beer. I recommend dark beer such as Guinness</span></li><li><span style="font-size:100%;">Garlic powder to taste. Start with less and add as you like.</span></li><li><span style="font-size:100%;">Black Pepper to taste. Start with less and add as you like.</span></li><li><span style="font-size:100%;">1 Cup of <a href="http://restaurantrecipesbook.com/rubios-white-sauce/" target="_blank">Rubio’s™ White Sauce</a></span></li><li><span style="font-size:100%;">3 Cups of finely shredded cabbage</span></li><li><span style="font-size:100%;">3 medium tomatoes diced</span></li><li><span style="font-size:100%;">1 medium onion diced</span></li><li><span style="font-size:100%;">1 cup of chopped cilantro</span></li><li><span style="font-size:100%;">2 Limes cut into wedges</span></li></ul> <p><span style="font-size:100%;"><strong>INSTRUCTIONS</strong>:</span></p> <ol><li><span style="font-size:100%;">Combine the flour with the garlic powder and black pepper. Mix this with the beer and let it sit for a while. It’s best to let it sit at least an hour.</span></li><li><span style="font-size:100%;">Wash the fish in water with a bit of salt or some lime juice then dry it completely.</span></li><li><span style="font-size:100%;">Heat the vegetable oil to 375 degrees. You can check the oil temperature by dropping a 1″ cube of bread and watching for it to float. If it takes a while to float it’s not hot enough. Don’t overheat the oil or your batter will burn and the fish won’t cook.</span></li><li><span style="font-size:100%;">Vigorously whisk the batter before dipping the fish. This will help make the batter lighter and crispier.</span></li><li><span style="font-size:100%;">Dip the fish into the batter and immediately into the hot oil. Cook until golden brown, turning as necessary.</span></li><li><span style="font-size:100%;">While your frying the fish, begin warming your tortillas. </span></li><li><span style="font-size:100%;">Make up the “Pico de Gallo” in a separate bowl. Combine the tomato, onion and cilantro. Set this aside in the refrigerator. </span></li></ol> <p><span style="font-size:100%;"><strong>ASSEMBLY</strong>:</span></p> <ol><li><span style="font-size:100%;">Place a warm tortilla on your plate.</span></li><li><span style="font-size:100%;">Place a piece of the fish on the center of the tortilla.</span></li><li><span style="font-size:100%;">Spoon a small amount of the <a href="http://restaurantrecipesbook.com/rubios-white-sauce/" target="_blank">white sauce</a> over the fish. Be liberal with it, but you don’t want it to drip out while you’re eating.</span></li><li><span style="font-size:100%;">Spoon some of the “pico de gallo” over the fish.</span></li><li><span style="font-size:100%;">Put a small handful of the cabbage on top</span></li><li><span style="font-size:100%;">Squeeze a wedge of lime over the top</span></li></ol> <p><br /></p>J Sutthttp://www.blogger.com/profile/06831025773081137700noreply@blogger.com0tag:blogger.com,1999:blog-9095415545388375282.post-29557306751803498512010-02-04T15:23:00.001-08:002010-02-04T17:40:40.928-08:00<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-Abpu1l7j0qNnXnBqmLQzCnlDWNnsnyTYBUv3eTZ6AYCzLGqr2nv9fR7nOXs9QkvdA7uEyLToYK9Bmtqqya0Aog1pAQSldelx1i9zjwI0fMjvW1qWqSFWDMaVmcKGR0sL0nAkVDdoB9X/s1600-h/0204001822-738109.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-Abpu1l7j0qNnXnBqmLQzCnlDWNnsnyTYBUv3eTZ6AYCzLGqr2nv9fR7nOXs9QkvdA7uEyLToYK9Bmtqqya0Aog1pAQSldelx1i9zjwI0fMjvW1qWqSFWDMaVmcKGR0sL0nAkVDdoB9X/s320/0204001822-738109.jpg" alt="" id="BLOGGER_PHOTO_ID_5434533095657759074" border="0" /></a></p>The absolute best burger ever! Hands down THE BEST BURGER ever.<br /><br />The burger: Beef burger nestled between sesame bun toasted with butter and garlic, covered with American cheese, topped with Guacamole and chipotle mayo. WOW Delicious.<br /><br />1/4 pound Ground Beef<br />Chipotle Mayo (recipe below)<br />Guacamole (recipe below)<br />Bun<br />American cheese (Land o Lakes if you can)<br /><br />Shape burger with hands. Be careful not to over handle the meat. Lightly form it. Using your thumb make an impression in the middle on top. This is important to hold in the juices. Generously season the burger with Salt and Pepper. Grill it up! Do not push down on the burger while cooking. I know noises are great, but it will drain the juice. Melt the cheese on top.<br />Meanwhile - butter the roll and sprinkle garlic powder on it. Grill it face down till crispy.<br />Spread chipotle mayo on bottom of bun, place burger on top, place guacamole on top of burger. ENJOY!!! It is so juicy and amazing. Seriously the best ever.<br /><br />Guacamole:<br /><br />3 ripe avocados<br />1 garlic clove<br />1 tomato (guts squeezed out)<br />1/2 cup white onion<br />1 Lime juiced<br />Salt and Pepper<br /><br />Combine all the ingredients and let sit in fridge for 30 minutes.J Sutthttp://www.blogger.com/profile/06831025773081137700noreply@blogger.com0tag:blogger.com,1999:blog-9095415545388375282.post-41348580979393737512010-02-04T09:27:00.000-08:002010-02-04T09:54:23.740-08:00Chipotle Mayo - The new #1 condiment?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://urbandude.com/uploads/badketchup.png"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 228px; height: 228px;" src="http://urbandude.com/uploads/badketchup.png" alt="" border="0" /></a><br /><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha62VeLdOVFS76l63BHFgL3LBdBwK_BZHD98QM6N2VX4DiDDd2YKApinLsUdI1QkanuOU0TTNGt9edglEVWB483zMNOiuscrQS6Kr16YzQ_aVdvwlS39uhgU9slaXxhHTx_j3d7JhyoFbt/s400/Chipotle+mayo.JPG"><img style="cursor: pointer; width: 224px; height: 184px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha62VeLdOVFS76l63BHFgL3LBdBwK_BZHD98QM6N2VX4DiDDd2YKApinLsUdI1QkanuOU0TTNGt9edglEVWB483zMNOiuscrQS6Kr16YzQ_aVdvwlS39uhgU9slaXxhHTx_j3d7JhyoFbt/s400/Chipotle+mayo.JPG" alt="" border="0" /></a></p> <p><br /></p><p><span style="font-size:85%;">See you later ketchup! </span></p> <p><span style="font-size:85%;">I absolutely LOVE chipotle mayo and I am beginning to think it may be the new #1 condiment. It goes great on everything from burgers to fries, to pasta, to ham and cheese sandwiches, to meatloaf, to egg and cheese sandwiches. It is clearly the ultimate condiment.<br /></span></p> <p><span style="font-size:85%;">Does anyone else feel the same way? </span></p> <p><span style="font-size:85%;">Quick and simple recipe:</span></p> <p><span style="font-size:85%;">A few Chipotle peppers and adobo sauce<br />Light Mayo (The chipotle masks the gross taste of light mayo)<br />Lime juice (half lime)<br />Salt and Pepper to taste</span></p> <p><span style="font-size:85%;">I use a Magic Bullet for this. Toss equal parts mayo and chipotle peppers and adobo sauce into bullet(bowl). Squeeze in lime juice. Add s&p to taste. **I add more chipotles for more heat. Warning they are spicy. Mix it all up and thats it. Refrigerate after making.</span></p>J Sutthttp://www.blogger.com/profile/06831025773081137700noreply@blogger.com0tag:blogger.com,1999:blog-9095415545388375282.post-69609439167718152062010-01-28T13:49:00.001-08:002010-01-28T14:00:44.516-08:00<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQo-pLy9No8mH7T6XgnWtM_TojGkzNM7VZMN8atx5Ve7ejuVT1juLsavAZO2_iS-j5ErapSDidkEYVhPPAOdKD6ia11H5G7JaMfs27nS5iuPX89CANI2RYj3EpzEzHgoJu0vV1I5oHrv6o/s1600-h/0128001648-787750.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQo-pLy9No8mH7T6XgnWtM_TojGkzNM7VZMN8atx5Ve7ejuVT1juLsavAZO2_iS-j5ErapSDidkEYVhPPAOdKD6ia11H5G7JaMfs27nS5iuPX89CANI2RYj3EpzEzHgoJu0vV1I5oHrv6o/s320/0128001648-787750.jpg" alt="" id="BLOGGER_PHOTO_ID_5431911227953088882" border="0" /></a></p>English Muffin pizza's - Chicago Style.<br /><br />Love this classic easy to make dish. I do highly recommend making them "Chicago" style with the sauce on top. It made them 10x's better.<br /><br />Recipe:<br />Thomas' English Muffin (the original nooks and cranny's)<br />Store bought pizza sauce<br />Mozzarella cheese (grated)<br />Oregano<br />Salt and Pepper<br /><br />*Feel free to add any toppings. These are great personal pies.<br /><br />Toast the English muffin, spread pizza sauce on top, spread cheese on top, sprinkle oregano and salt and pepper to taste, put more sauce on top! Toast in the oven/toaster over for 5 minutes on 350 or until cheese is melted. These are simple and amazing.J Sutthttp://www.blogger.com/profile/06831025773081137700noreply@blogger.com0tag:blogger.com,1999:blog-9095415545388375282.post-4564641819035598612010-01-27T06:05:00.001-08:002010-01-27T06:15:40.619-08:00<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcWhypvxIdvNzr_9fGGqJ6qC1fHe1ZrMNgzKCXNA1E0auLJKMQEXaSsmfentZqSkAVvy1eZ1bGj1qz-TXb7dqI2YErpz2n4j_ZFVKrBecBQ2RUt5hweIFH0wesVKex4t6xngtazPYiqmBp/s1600-h/0214092014-748874.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcWhypvxIdvNzr_9fGGqJ6qC1fHe1ZrMNgzKCXNA1E0auLJKMQEXaSsmfentZqSkAVvy1eZ1bGj1qz-TXb7dqI2YErpz2n4j_ZFVKrBecBQ2RUt5hweIFH0wesVKex4t6xngtazPYiqmBp/s320/0214092014-748874.jpg" alt="" id="BLOGGER_PHOTO_ID_5431420578273787170" border="0" /></a></p>Homemade Lobster Ravioli -Feb 14th, 2009<br /><br />Rolling out the dough was tough especially without a roller. I used a wine bottle with wax paper taped to it. I since have purchased two rolling pins.<br /><br /><h1 class="fn"><span style="font-size:85%;">Lobster Ravioli with Crabmeat Cream Sauce - Recipe courtesy Lilly's Gastronomia Italiana, Boston, MA</span></h1><!--concordance-begin--><span style="font-weight: bold;font-size:85%;" >Lobster Ravioli:</span> <ul><li class="ingredient"><span style="font-size:85%;">2 ounces unsalted butter</span></li><li class="ingredient"><span style="font-size:85%;">1 clove garlic, chopped</span></li><li class="ingredient"><span style="font-size:85%;">1 tablespoon chopped shallots</span></li><li class="ingredient"><span style="font-size:85%;">16 ounces cooked lobster meat</span></li><li class="ingredient"><span style="font-size:85%;">4 ounces cooked snow crabmeat</span></li><li class="ingredient"><span style="font-size:85%;">2 ounces Cognac</span></li><li class="ingredient"><span style="font-size:85%;">2 ounces ricotta</span></li><li class="ingredient"><span style="font-size:85%;">Salt</span></li><li class="ingredient"><span style="font-size:85%;">Pepper </span></li><li class="ingredient"><span style="font-size:85%;">1 tablespoon chopped chives</span></li><li class="ingredient"><span style="font-size:85%;">Pasta dough, recipe follows</span></li><li class="ingredient"><span style="font-size:85%;">Egg white, slightly beaten</span></li></ul> <h3><span style="font-size:85%;">Crabmeat Cream Sauce:</span></h3> <ul><li class="ingredient"><span style="font-size:85%;">2 ounces unsalted butter</span></li><li class="ingredient"><span style="font-size:85%;">1 tablespoon chopped shallots</span></li><li class="ingredient"><span style="font-size:85%;">4 ounces whole chunk Maryland crabmeat </span></li><li class="ingredient"><span style="font-size:85%;">2 ounces Cognac</span></li><li class="ingredient"><span style="font-size:85%;">5 ounces tomato sauce</span></li><li class="ingredient"><span style="font-size:85%;">10 ounces heavy cream</span></li><li class="ingredient"><span style="font-size:85%;">Salt</span></li></ul> <!--concordance-end--> <h2><span style="font-size:85%;">Directions</span></h2> <p class="instructions"><span style="font-size:85%;"> For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.</span></p> <p class="instructions"><span style="font-size:85%;">Lay out the first piece of pasta dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.</span></p> <p class="instructions"><span style="font-size:85%;">For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives. </span></p> <!--concordance-begin--> <h2><span style="font-size:85%;">Pasta Dough:</span></h2> <ul><li class="ingredient"><span style="font-size:85%;">8 ounces durum flour</span></li><li class="ingredient"><span style="font-size:85%;">8 ounces semolina</span></li><li class="ingredient"><span style="font-size:85%;">1 egg</span></li><li class="ingredient"><span style="font-size:85%;">Water, as needed</span></li><li class="ingredient"><span style="font-size:85%;">Pinch salt</span></li></ul> <!--concordance-end--> <p class="instructions"><span style="font-size:85%;"> Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first</span>. </p>J Sutthttp://www.blogger.com/profile/06831025773081137700noreply@blogger.com0tag:blogger.com,1999:blog-9095415545388375282.post-91765557956079260282009-03-04T15:22:00.000-08:002009-03-04T22:28:13.324-08:00<span style="color: rgb(0, 0, 102);font-size:180%;" ><strong>Supper Thyme...</strong></span><br /><div style="text-align: left;"><br /></div><span style="color: rgb(0, 0, 102);font-size:85%;" >Why did I start Supper Thyme you ask? I started this blog so I can share recipes, reviews of restaurants, reviews of food Ive eaten anywhere, and also my thoughts on anything food related. My goal is to make this one of the most read/respected blogs on food in the world. Today marks the start of a new era on food blogging. I hope you enjoy this as much as I do. </span><br /><br /><span style="color: rgb(0, 0, 102);font-size:85%;" >Jeff Sutton</span>J Sutthttp://www.blogger.com/profile/06831025773081137700noreply@blogger.com0