Tarragon & Crab Stuffed Tomatoes

The tomatoes, with a slice of frittata and lightly grilled rustic bread, make an easy summer brunch meal or picnic contribution. For best results, make the filling the night before to allow the flavors to marry.

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Julie Moyles, La Toscana Winery.

Prep time: 30 minutes

Serves: 4

4 medium tomatoes

1/2 lb. fresh crab meat

1/3 cup fresh fennel bulb, chopped

1/4 cup yellow bell pepper, chopped

2 green onions, trimmed and thinly sliced

1/4 cup reduced fat mayonnaise

1 tablespoon fresh tarragon, chopped

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

Garnish

Parsley sprig OR fresh basil leaf

Cut a 1/2 inch slice off the stem end of each tomato. With a small spoon, gently scoop out and discard pulp to create a hollow shell.

Turn tomatoes upside down on a plate lined with paper towels and allow to drain for at least 25 minutes.

Combine crab meat, fennel, bell pepper, green onions, mayonnaise, tarragon, lemon juice, salt and pepper in a medium bowl. Stir to combine.

Spoon crab mixture into tomato shells.

Garnish with a parsley sprig or a fresh basil leaf.

Wine Pairing Suggestions:

Ryan Patrick Vineyards Naked Chardonnay

Wedge Mountain Winery Pinot Grigio

Joining the Wishful Thinkers: Memorial Weekend BBQ'd Lamb Burgers

It's inevitable: the end of May appears and regardless of the weather, everyone dons their shorts and fires up the barbecue. Despite the fact that it happens every year, the chef ends up with an unused towel awkwardly wrapped around his or her waist over goose-pimpled legs, shivering in the misty rain while the rest of the group waits inside for their summer meal to finish cooking in the late spring weather.
Well, I'm not going to break tradition. I grew up in Lake Chelan, and on this day -- the Friday before Memorial Weekend -- most of the locals are buying the last of their supplies to barbecue at home, under a prepared tarp, where they can laugh at the hopeful and unprepared, stuck in traffic and sleeping in puddles in their tents at the City Park. The locals may disappear from public view this weekend, but it is still likely they're wanting to barbecue: the winter was just too damn long, and the three-day vacation inspires at least one long-forgotten food concept: outdoor grilled meat.


Feta Mint Lamb Burgers

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Kristen Wood, Icicle Ridge Winery.

Prep time: 15 minutes
Cook time: 8-15 minutes
Serves: 4

2 cloves garlic
1/8 teaspoon salt
1/2 teaspoon pepper
1/2 cup packed mint leaves, finely chopped
1/2 cup crumbled feta cheese
1-1/4 lb. ground lamb
8 oz. Greek yogurt
1 package Ciabatta buns

Prepare a gas grill for direct-heat cooking over medium heat.
Mash garlic to a paste with salt. Gently mix the paste with pepper, mint, and feta.
Divide lamb into 4 equal balls. Make an indentation in center of each one and stuff each with a quarter of the mint mixture. Pinch the well closed and form into a 1 inch thick patty. Season burgers with salt and pepper.
Brush the grill rack with oil. Grill the burgers 8-10 minutes for medium rare or 10-13 minutes for medium, turning once. If the weather doesn't cooperate, you can also broil the burgers on high heat in the oven for about 5-7 minutes a side.
Serve on Ciabatta buns with a dollop of Greek yogurt.

Wine Pairing Suggestions:
Icicle Ridge Winery Romanze Blend
Icicle Ridge Winery Merlot

Agua de Limón (Mexican Limeade)

I keep going back and forth between posting recipes for hot weather or cold weather – mainly following the North Central Washington weather pattern, which does not seem to be following a pattern at all.
Today, however, it’s warm out, so I’m going with a warm weather recipe that is one of my favorites. It could be that I was thinking about this because I’m going camping on the Methow River this weekend, and there is nothing like fresh limeade to quench the thirst of the camper/riverfloater, especially if you spike it with your favorite alcohol.

The nice thing about making your own limeade is that you get to control the sugar and lime content. I, for one, like my limeade very tart, so feel free to add more sugar or less lime as needed.

A secret to easy limeade is the lime juicer. Available for under $20 at most places that carry kitchen tools, it makes juicing the limes easy, fast and painless. Simply cut the lime in half, insert the halves cut side down, and squeeze.

Mexican Limeade

Makes 2 liters

Juice from 4 fresh limes (about 1/2 cup)
1/2 cup sugar (or more or less to taste)
2 liters bubbly water or plain water

Mix the lime juice and sugar together before pouring into a large pitcher. Mix in the bubbly water, stirring until the sugar is completely dissolved. Add more sugar as needed to taste, or you can add 1 cup of crushed fresh soft fruit or berries for a more natural sweetener. Raspberries and peaches are my favorite additions, but you can also add cherries, nectarines, strawberries, blackberries, or any other fruit that's fresh and delicious.

Serve over ice and garnished with lime wedges.

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