July Tasting

That's right we rolled a Wild Card and in honor of Jit being present, we let him choose. Inspired by John, he decided on alcohol that started with grapes from South America or Australia.
Friday July 27th at 7pm.

July Tasting Info

Next tasting is on Saturday June 30th at the Delozier's, though Becca will be out of town. We are tasting European Whiskey, cuisine can be European as well. Time: 7pm.

The Show Malbec Wine
The Show Wine Labels
The Hatch Show Print
With so many Malbecs on the table at the Ancient Ovens Tasting Team N thought we would let you know why we picked ours.
The Show Wines are certainly tasty but really it's all about the label. At a couple of Student Design Conventions I went to, I had the pleasure of hearing a designer from Hatch Show Print talk about their print shop. In the heart of Nashville Hatch Show Print creates infamous concert posters, political posters and anything else you can think of. All of their work is printed on presses from the 19th century and all of the type plates they use are original to those presses. A pretty amazing shop that still makes history with its work.

-Nico

May tasting - Ancient Ovens and Southern Hemisphere Wines

Team N - The Show malbec 2011 with country style bread and spinach artichoke dip
Team K - Silvertop malbec 2010 with Italian olive tear drops
Team D - Casillero del Diablo malbec 2011 with dark chocolate hazelnut calzones
Team BJ - Coyam blend Emilina vineyards 2008 with various pizzas

Morroccan Lamb Kabobs - African Whisky

Morroccan Lamb Kabobs

1 teaspoon ground coriander

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground nutmeg

3 pounds boneless leg of lamb, cut into 1-inch cubes

 15 Jalapeno peppers

 2 Red Onions

 1 large can pineapple chunks

Combine spices in bowl and mix well. Rub combination onto lamb cuts until throughly covered. Let sit 30 min - 1 hour to allow the spices to infuse

Peel onion and drain pineapple chunks prepare the skewers in any order with jalapenos onions pineapple alternated with lamp cubes

Roast on open flame for approx 10 minutes each, longer for more well done meat

Our combination with this dish was a South African Whisky: Bain's

Team PS

April - Australian White Wines

We are continuing our traditional (2 years is tradition right?) of an April brunch tasting.  This year our theme is Australian white wines. See you all fro brunch at 11am April 29th.

Team N April's Brunch Tasting

Team N will be serving Yalumba Viognier

http://www.yalumba.com/content.asp?p=213

Paired with the following recipe from allrecipes.com

Lemon Lavender Avocado Bread

Ingredients

• 2 2/3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup butter, softened
• 1 3/4 cups white sugar
• 3 eggs
• 1 1/2 cups mashed avocado
• 2 tablespoons lemon juice
• 3/4 cup milk
• 2 tablespoons dried lavender
• 1 tablespoon grated lemon zest

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans.
2. Mix flour, baking soda, baking powder, and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lavender and lemon zest; mixing just enough to evenly combine. Pour the batter into prepared pans.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool

and thanks to Martha:

Martha Stewart Living, May 1995

Honey Lavender Ice Cream

• YieldMakes about 1 quart

• 2 cups whole milk
• 1/4 cup dried lavender
• 1/3 cup honey
• 5 large egg yolks
• 1/4 cup sugar
• 1 cup heavy cream

Directions

1. In a medium saucepan, combine milk, lavender, and honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender.
2. Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium-low heat.
3. Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
4. Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled, stirring from time to time. Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container up to 2 weeks.