Menu
Big holiday flavor
Family Features
You've heard of big things in small packages. This holiday season, try big flavor in small bites paired with excellent wine.
The latest trend in holiday hosting ties together hearty hors d'oeuvres with carefully selected wine samplings. Pairing small bites with different varietals not only complements flavor, it also makes your gourmet appetizer experience something guests will remember well into the New Year.
And when it comes to apps, just remember every host's must-have staple: the California black ripe olive. They're mild in flavor, versatile and perfect for dressing up any dish.
To pair, 'tis the season for Frei Brothers ReserveŽ. The winery's Sauvignon Blanc, Chardonnay and Cabernet Sauvignon are sourced from each varietal's ideal growing appellation within Sonoma County.
Here are three easy and irresistible recipes pairing California black ripe olives and Frei Brothers Reserve for the holidays.
For more delicious California black ripe olive recipes, visit www.calolive.org.
Black Olive Risotto Balls
Start to finish: 1 1/2 hours
Servings: 8 to 10 appetizers
| 2 | tablespoons butter |
| 3 | cloves garlic, minced |
| 2 | medium shallots, chopped |
| 1 | cup Arborio or short grain rice |
| 1 | (32-ounce) container chicken stock, warmed |
| 1/2 | cup Frei Brothers Reserve Sauvignon Blanc |
| 2/3 | cup shredded mozzarella cheese |
| 1 1/3 | cups freshly grated Parmigiano-Reggiano, |
| divided | |
| 1/4 | cup minced sun-dried tomatoes (preferably |
| smoked) | |
| 3 | tablespoons chopped fresh basil |
| 1 | (2.2-ounce) can sliced California black ripe olives, drained and coarsely chopped |
| Freshly ground pepper to taste | |
| 1 | cup panko breadcrumbs |
| 1/2 | cup flour |
| 2 | eggs, beaten |
| Olive oil cooking spray |
Melt butter in a large skillet. Add garlic and shallots; cook over medium heat for 5 minutes. Stir in rice and cook for 2 minutes more. Add chicken stock, 1/2 cup at a time, adding more when broth has been absorbed, stirring frequently. When all broth has been used, stir in mozzarella, 1/3 cup Parmigiano-Reggiano, sun-dried tomatoes, basil, olives and pepper. Let cool, then cover and chill for at least 1 hour or until firm.
Roll mixture into 1 1/2-inch balls. Stir together breadcrumbs and remaining Parmigiano-Reggiano. Roll each ball in flour, then in beaten egg, then in breadcrumb mixture. Let stand for 30 minutes.
Preheat oven to 375°F. Place risotto balls on a baking sheet and spray liberally on all sides with olive oil cooking spray. Bake for 30 minutes or until golden brown, coating with olive oil spray every 10 minutes.
Serve warm with marinara sauce.
Pair with 2009 Frei Brothers Reserve Russian River Valley Sauvignon Blanc.
For the complete version of the Weekend Menu page, including more great recipes and food talk, see the print edition of the McCook Daily Gazette or subscribe to the Electronic Edition.