Celilo 2007 Wine Dinners

Here it is.........Hot off the presses. our Wine Dinner Schedule for Winter/Spring 2007.

The Blood Orange Drop

Here We Go:
2 oz of Vodka (we use crater lake on this one)
1/2 Oz of Cointreau
2 splashes of Blood Orange Puree
Splash of Sour............. The Secret to this one is blood Orange Puree. Call us and we'll tell you where to get some..........

Sugar the rim, Tumbler full of ice, pour over the vodka, cointreau, puree and sour,

Shake

Serve up.



As ususal, the great ones are often the easiest!

Root Vegetables

OK. Simple. Easy!

Carrot Soup

Peel 4 organic carrots and 1 sweet onion. Rough chop all.



Sauté in a stock pot with olive oil and fresh thyme until vegetables are soft but not browned. Add stock or water to cover. Simmer one hour.



Puree all in a food processor or blender and season with salt and pepper.



EASY!

Parsnip Puree

Instead of mashed potatoes try this for a change. Peel 5 parsnips and rough chop. Yes, that is what a parsnip looks like.

Cover with cold water and bring to a boil in a stock pot. Simmer until veg is soft when a knife is inserted. Strain off water and add 4 Tbsp. butter. Mash with a fork or potato masher.


Season with salt and pepper and enjoy.
Easy!

Roasted Beet Salad
Take 6 small beets and roast on a sheet pan in a 350 degree oven for 30 minutes. Beets should be tender when ready. Remove from oven and cool, then peel the rough exterior skin.

Slice or chop the beats in a rough dice.(We sliced them here)


Toss beets with your favorite vinaigrette or olive oil and balsamic vinegar. Add crumbled feta cheese and you have a great side dish.


Roasted Turnip and Rutabaga.
A nice accompaniment to roast chicken. Peel and dice 2 turnips and 2 rutabagas. Dice into ½ inch cubes, then toss with olive oil, fresh rosemary, salt and pepper. Roast in a 350 degree oven until tender, about 45 minutes. Serve with your main course.


Easy!

Parsnip Chips
Take 2 large parsnips and peel the exterior skin. Continue with the peeler creating long thin strips until you have “peeled” away the entire vegetable.


Fill a small sauce pan with 2 inches of vegetable oil. Use a thermometer to monitor the temp, and heat the oil to 375 on the stove top. (BE VERY CAREFUL) Fry the parsnip in small batches until golden brown and remove from the oil with a strainer. Drain and dry the chips on paper towel. Toss with salt and pepper, then get ready to make more.



They taste too good to stick around for long.

Spanish Coffee

Hey, This is serious. You are lighting liquor on fire here, so pay attention!

Ok. Here's what you start out with..........

Bacardi 151
Kahlua Coffee Liquor
Cointreau

A thin rimmed glass (we use a port wine glass)
Sugar on a plate
Sliced Lemons
Hot Coffee
Whipped Cream
Nutmeg in a shaker..........



Take one of the sliced Lemons and wet the rim with the lemon juice by pinching a slice of lemon on the rim



Take the glass, and dip it in the sugar.



Place the Glass upright on the bar, and pour in an ounce of Bacardi 151



Pick up the glass by the stem, tilt it at a 45 degree angle, and roll the stem between your thumb and forefinger. Once the rum has coated the inside of the glass, you may light it. BE CAREFUL!



Once lit, continue to turn the glass, tipping the glass toward vertical so the heat carmalizes the rim.(If you are feeling particularly brave, sprinkle a pinch of nutmeg across the flames, which will create a dramatic sparkling effect.)



After about 10 seconds, place the glass on the bar, and immediately pour in 1.5 ounces of Kahlua. Next toss in a splash of Cointreau





Now pour hot coffee in until the glass is almost full (to about 3/4 of an inch of the rim)



And finally, top it off with whipped cream and nutmeg sprinkles. If you do it right, the flame will have just gone out, and the whipped cream will bubble. The drink can be very hot! Be careful!



Enjoy! Remember the Old Rule with this drink, one, two, three, Floor.

First Things First!

Our Hours at Both Restaurants for the Winter are:

I'm here.

Now what?