Thursday, April 5, 2012

Art in the Vines 2012
Great news!  Somerset Ridge Vineyard and Winery will hold their annual Art in the Vines in just 2 months. You should see the list of artists that are participating this year! It is going to be a wonderful event. But the BIG NEWS is it is now a two day event! That’s right….it will be held both Saturday and Sunday!
The dates are June 9th and 10th.
In case you have never been to Somerset Ridge Vineyard and Winery, it is just 20 minutes south of Overland Park. The first vines were planted in April,1998, and today there are close to 9000 vines! Dennis and Cindy Reynolds are the owners and wine makers, and they hold a wide variety of wonderful events at the winery.
Art in the Vines 2012 is the 4th annual art show to be held in the vineyard. The artists display their work in the vines…..just imagine you and someone special spending the afternoon wandering among the vines with a glass of wine, finding just the right painting! Chatting with all of the artists and enjoying the beautiful day is just a small part of the pleasure you will experience.

So, right now, go to your calendar, turn to June and in the squares with 9 and 10 up in the corners, write ART in the VINES! I will be there with my paintings and I hope you come by and say hello!

Please have a wonderful holiday this weekend. Here is a lamb recipe that you might want to try….and it includes Somerset Ridge Vineyard’s Port!

Herb and Mustard Rack of Lamb with Ruby Port Sauce

4 racks lamb (21/2 lb)
1/4 cup olive oil
1 clove garlic, minced
1 tbsp grainy mustard
1 tbsp fresh thyme (or 1 tsp/5 mL dried)
1/2 tsp pepper
1/4 tsp dried rosemary, crushed

1 tbsp olive oil
2 large shallots, diced
1 cup chicken stock
1 cup Somerset Ridge Vineyard Ruby Port
1/2 tsp dried thyme
1 tsp softened butter and all-purpose flour
Salt and pepper

1. Halve racks to make 8 racks of 4 bones each. Trim excess fat, leaving thin layer over meat.
2. In measuring cup, pour oil over garlic and microwave on High until warmed through, about 30 seconds.
3. In small bowl, combine mustard, thyme, pepper and rosemary; whisk in garlic oil until smooth. Rub mixture into lamb; cover and refrigerate for several hours or overnight.
4. On greased baking pan, place racks, bones up; cook in 425F (220C) oven until internal temperature is 145F (63C) for medium-rare or 150F (65C) for medium, 20 to 25 minutes. Let stand on cutting board for a few minutes; slice between bones and arrange on plates. Sauce: In large skillet, warm oil over medium heat; cook shallots until softened, about 2 minutes. Stir in stock, port and thyme; bring to boil. Cook until reduced by half.
5. Blend butter with flour to make paste; whisk into sauce and cook until smooth and slightly thickened, about 2 minutes. Season to taste with salt and pepper. Serve with lamb.

serves 6
I would probably serve them with

Creamy Havarti Grits

1 can chicken broth (1 2/3 cups)
1 cup water
4 tablespoons butter
salt and pepper
1 cup quick grits
4 ounces Havarti cheese, shredded or cut in small cubes

Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. Add butter, salt, and pepper. Slowly whisk in grits and reduce heat. Cook 15 to 20 minutes over low heat, stirring frequently. Stir in shredded or cubed Havarti cheese; continue to stir until well blended and cheese has melted. Serve in place of rice with shrimp, pork tenderloin medallions, lamb chops, or other meat or poultry.

Serves 4 to 6.


1 cup heavy cream

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