2620. BEEMSTER VEAL PINWHEELS with BACON in PORT SAUCE

serves four


8 slices of Beemster cheese
4 uncoated veal schnitzels
freshly ground salt and pepper
8 strips of bacon
8 sage or basil leaves
3 tablespoons olive oil or liquid margarine
1 garlic clove, peeled
½ cup ruby port
¾ cup beef stock or meat bouillon
2 tablespoons cold butter, chopped

Preheat the oven to 400 °F. Arrange the veal schnitzels side by side. If necessary, use a mallet to flatten. Sprinkle with salt and pepper and top each schnitzel with 2 strips of bacon and 2 slices of cheese, and lastly a sage or basil leaf. Roll the schnitzels and the filling tightly, securing with a cocktail toothpick. Heat the olive oil or liquid margarine in a pan and fry the veal pinwheels until brown on all sides. Remove from the pan and place in a casserole dish and bake in the middle of the oven for 15 minutes. Add the port to the meat juices in the pan and add the stock or bouillon. Reduce the mixture by 1/3. To thicken the sauce, first remove from the heat and add bits of butter, stirring vigorously. Delicious with peapods and mashed potatoes.


bacon recipe courtesy of: Beemster: Premium Gourmet Dutch Cheese, Finica International Food Specialties LTD, 5942 Ambler Drive, Mississauga, Ontario, L4W 2N3 CANADA

880. GOOSE LIVER and BACON PATE and PORT SYRUP

1 2-lb. pack goose livers
1/2 lb bacon, chopped
1 large spanish onion, sliced (or other sweet yellow onion)
8 oz. Ruby port
8 oz. mayonnaise

Render bacon in pan until crisp. Remove bacon and set aside, reserving bacon grease. Saute sliced onion in reserved bacon grease. When onion slices are golden add port and cook for 3 minutes. Set aside. Saute livers in reserved bacon grease to medium doneness (slightly pink inside). Set aside. Puree livers, bacon, and onions while still warm in food processor. Add mayonnaise, salt and pepper to taste, and chill immediately (spread into a shallow pan for best chilling). When chilled, spoon or pipe with pastry bag onto crackers, brioche, crostini, etc. Garnish with snipped chives or Port Syrup.

Port Syrup: Heat 8 oz. of Ruby Port in a sauce pan over medium high heat until reduced by two thirds. This thickens the port and intensifies the flavor, making a wonderful syrup for garnish.


courtesy of: Chef Jeffrey Trujillo, Tweeds Restaurant and Buffalo Bar, Riverhead, New York

879. GRILLED PEAR SALAD with BACON, ROQUEFORT and PORT VINAIGRETTE

makes 6 servings


1 cup walnut halves, toasted
8 ounces sliced bacon
3 Bosc pears, sliced
Nonstick vegetable oil spray
2 cups ruby Port
1 shallot, sliced
1 cup olive oil
3 tablespoons red wine vinegar

12 cups mixed baby greens
3/4 cup crumbled Roquefort cheese

Preheat oven to 350°F. Spread walnuts on baking sheet. Bake until toasted, about 5 minutes. Cook bacon in heavy medium nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Coarsely chop bacon. Prepare barbecue (medium heat) or preheat broiler. Cut pears into 1/4-inch slices and spray lightly with nonstick spray. Grill or broil pear slices until brown in spots, about 2 minutes per side.

Bring Port and shallot to boil in heavy medium saucepan; reduce heat to medium-low and simmer until reduced to 1/2 cup, about 10 minutes. Strain into large bowl; cool. Whisk oil and vinegar into Port. Season with salt and pepper.

Add greens, cheese, walnuts, bacon and pears to dressing in bowl and toss to coat. Divide among plates and serve.


courtesy of: Al Biernat's, 4217 Oaklawn Avenue, Dallas, Texas 75219, (214) 219-2201 / Bon Appétit August 2000

878. ZUNI ROLLS with RASPBERRY CHIPOTLE SAUCE SMOKED TURKEY, CHEESE and BACON TORTILLA ROLLS

serves 2


For chipotle sauce:
1 cup fresh raspberries or frozen unsweetened raspberries, thawed
2 tablespoons sugar
1/4 cup Ruby Port
1 drained canned whole chipotle chile in adobo

For Zuni rolls:
2 scallions
two 9- to 10-inch flour tortillas
2/3 cup coarsely grated Jack cheese (about 2 ounces)
1/4 pound thinly sliced smoked turkey breast
6 slices crisp-cooked bacon

Make chipotle sauce:
In a small saucepan combine sauce ingredients and simmer, stirring occasionally, until sugar is dissolved. In a blender or food processor puree sauce and strain, if desired.

Make Zuni rolls:
Finely chop scallions. Arrange tortillas on a work surface and divide Jack, turkey, bacon, and scallions evenly between them. Drizzle some chipotle sauce over filling and gently roll up tortillas.

In a lightly oiled skillet toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about 3 minutes. Alternatively they can be baked in a 375°F oven for 10 minutes. Diagonally halve tortillas crosswise and serve remaining sauce separately.


courtesy of: Coop Food Stores, Hanover & Lebanon, New Hampshire / Hanover Co-op Food Store, 45 South Park Street, Hanover, New Hampshire 03755, (603) 643-2667 / Lebanon Co-op Food Store, 12 Centerra Parkway, Suite 75, Lebanon, New Hampshire 03766, (603) 643-4889