• by Leah Mojer •
For those of you who, like me, suffer with aching anticipation for Nantucket’s many exciting events, then you know just how excruciating waiting for wine fest can be.
Four days of non-stop tasting, eating, attending seminars & wine dinners. Is there anything better? I live for entrance into the Grand Tasting, making my way slowly and calculating through those lively tents. Lobster Salad on Brioche? Oh my. Tuna Tartare with Champagne? Si Vous Plait! The classes, the Culinary Tent, the demos, like an over-the-top circus for foodies and oenophiles, Wine Fest brings together some of the best talent and excellence in the food and wine realm the world has to offer. Like any great holiday, the magic can begin to wear off a few days in, when the thought of yet another cabernet or canapé can be intimidating. This is when smart eating and drinking choices need to become a reality or all that you learned in that cheese seminar or the name of that incredible California Pinot will likely be forgotten! Between inevitable cheese plates, glasses of wine, and restaurant tasting menus, sneak in a protein packed salad, an antioxidant rich fresh juice, or a healthy snack packed with fiber to stave off hunger pangs in between swishing syrahs. With a bit of planning, the weekend can be conquered with without it conquering you! Happy Tasting!
Greek Yogurt with “Fab” Fiber Granola
This makes a great breakfast or quick lunch that’s filling and full of nutrients, while also stabilizing blood sugar levels and slowing the absorption of alcohol while sipping and shmoozing!
- 4 cups Old-Fashioned Oats
- 1 cup Ground Flaxseed
- 1 cup Pumpkin or Sunflower Seeds
- 2 cups Almonds
- 2 cups Unsweetened Shredded Coconut
- 1/2 cup Olive Oil
- 1/2 cup Peanut Butter
- 1/4 cup Honey
- 2 Tbsp. Ground Cinnamon
- 1 Orange, Juiced & Zested
- Dried Figs, Cherries or Raisins
Preheat oven to 325 degrees. In a large roasting pan, mix oats, flaxseed, seeds, nuts and coconut. In a medium microwave-safe , mix oil, peanut butter, honey, cinnamon, Orange Juice & Zest. Heat in microwave on low heat until melted, about two minutes. Add liquid mixture to dry mixture; mix well.
Bake 20-30 minutes until golden brown, tossing every few minutes; cool. Add dried fruit to mixture if desired.
Enjoy Granola over Greek Yogurt with fresh seasonal fruit, or as I like to eat it, out of a mason jar I keep in my car’s cup holder! Makes about 11 cups
Black Bean Salad with Grilled Chicken & Baby Kale with Creamy Avocado Dressing
A few bites of this make-ahead salad and you will be ready for the Gala in no time. The flavors will improve over night so make sure to make enough for lunch the next day!
- 2 cans (16 oz each) Black Beans, rinsed and drained
- 1 Organic Chicken Breast, Grilled, cooled & chopped.
- 1/4 c Chopped Fresh Parsley, Cilantro or Mint, or all three
- 2 Tbsp minced Red Onion
- 1 handful Cherry Tomatoes, halved
- 1 C Corn Kernels
- Baby Kale
Combine all ingredients & toss with Avocado Dressing. Can be made one day ahead. Mix in Baby Kale just before eating.
Creamy Avocado Dressing
- 1 Avocado
- 2 Tbsp Olive Oil
- 2 Fresh Lemon Juice
- 1 tsp Honey
- 1 tsp minced garlic
- Salt & Fresh Ground Pepper, To Taste
Blend all ingredients in a blender. Season to taste.
“Detox Time Out” Juice
Beets are a super food, especially for the liver, which helps to rid it of toxins, not to mention they are packed with vitamins & antioxidants! The ginger & cilantro add a welcome kick to a palate that has been over loaded with rich foods.
- 2 medium beets (peeled & chopped if blending)
- 1-inch piece fresh ginger
- 1 lemon, peeled
- small handful cilantro leaves
- 1/2 Cucumber, peeled, whole
- ½ red apple (optional)
- agave (optional)
If Juicing, simply put all ingredients through the juicer & voila! If blending just be sure to peel beets & ginger, and strain through a sieve. Can be kept up to 24 hours, but better to drink right away. Now back to the wine!
The parties have quieted, the day trippers have gone home, and the foodies are all detoxing, but you still have some fabulous wine leftover and inevitably, an appetite for a fine, yet easy dinner. The diet can wait, this is Wine Fest!
Pan Seared Striper with Red Wine Miso Butter
Serves 4
- 4 6 oz. Skinned Striper Filets
- Salt and Freshly Ground Pepper
- Vegetable Oil
- 6 Cups packed Mixed Greens, Arugula or Spinach
- 1 1/2 C. Dry Red Wine
- 1 large Shallot, Minced
- 1 Stick (Gasp!) Cold Butter, Cubed
- 1 T White Miso Paste
- 1/4 teaspoon Soy Sauce
In a skillet, boil wine and shallots over moderately high heat until reduced to 1/4 cup, 10 minutes. Reduce the heat to moderate. Gradually add the butter to the skillet and whisk constantly on and off the heat until the sauce is creamy. Remove from the heat and whisk in the miso and soy sauce; season with salt and pepper. Keep just warm.
Heat a non-stick pan until very hot, Brush the cod fillets with oil and season with salt and pepper. Place in Pan and Sear until golden and flip once until just cooked, 4 to 5 minutes each side.
In a large skillet, heat 1 teaspoon of the oil until shimmering. Add the lettuces and toss over high heat until barely wilted, about 30 seconds. Transfer the lettuces to plates and top with the fish. Briefly rewarm the sauce, whisking, over moderate heat. Spoon some of the sauce over the fish and serve.
