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August
2011 VOL VI ISSUE
VII |
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Weekends
at Carl
Anthony's...
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Every
Friday
Night! |
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Happy
Hour
from
4:30 to
6:00 (in
the bar)
with free pizza!
●
Music
and
Karaoke
with
DJ Dave
9pm to
close |
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From Carl
Anthony Catering
& Events
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"Our
promise is to provide
you with fresh,
delicious food,
superior service and an
unforgettable dinner!" |
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Catering
platters
available
for
pickup or
delivery
203.268.8486
for more information
www.carlanthonycatering.com
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Chef
Sam Recommends...
Massolino, Dolcetto d’Alba 2009
 Dolcetto is both the name of a variety of grape and the name of the wine made with that variety. It is grown primarily in northwestern Italy in the Piedmont region.
Decisive and lean. Powdered cherry, delicate florals of cherry blossoms and violets, and a hint of grape soda. Balanced and mineral rich with a strong acidic snap. Lightly rustic with just a trace of leather and dry earth. Green herbs are predominant, offering thyme and lavender.
A confident wine that bucks any perception of an old world/new world identity crisis that has dogged many Italian wines in recent years. This is a summer red that will pair perfectly with fine cheeses, cold antipasto dishes, and even shellfish, if you prefer a red wine instead of a more traditional white pairing.
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Did you know...
Sometimes the simple pairing
with fruit and wine makes
the perfect dessert!
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Fruit |
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Wine |
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Apples, pears,
peaches, blueberries |
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Asti Spumante |
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Melons, mangoes,
dried fruits |
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Barbaresco, Barolo |
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Plums, berries,
peaches |
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Bordeaux |
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Apples, pears,
peaches |
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Cabernet |
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Seedless grapes,
peaches, lady
apples, blueberries |
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Champagne |
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Apples, pears,
peaches |
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Chardonnay |
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Blackberries |
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Châteauneuf-du-Pape |
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Apricots |
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Chenin Blanc |
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Figs |
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Chianti, Sherry |
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Kiwi |
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Dessert Wine |
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Bananas |
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Gewürztraminer,
Sauternes |
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Blackberries, melon,
cherries |
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Muscat |
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Blackberries |
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Zinfnadel (Red) |
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Pears, Fuji Apples |
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White Zinfandel
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Here are the results
from
"Tell Us What
Dinner You Love..."
1st Place Veal
Marsala
2nd Place
Grilled Skirt
Steak
3rd Place
Gnocchi
Gorgonzola
4th Place
Lobster Ravioli
5th Place Sesame
Tuna |
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One of Chef Sam's favorite
recipes for Summer...
Heirloom
Tomato Tart with
Tomato Olive Mousse & Balsamic
Makes 5-8 Tarts |
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Ingredients |
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Procedure |
For Tart Shell:
10 oz. Frozen Puff
Pastry
1 Egg Beaten
For Filling:
4 Cherokee Purple
Tomatoes OR 2 Green
Zebra and 2 Cherokee
Purple
2 tbsp Olive Oil
1 Onion Sliced Thin
3/4 cup Port Wine
10 oz. Goat Ricotta
(preferred) or Goat
Cheese
Salt to Taste
For Tomato & Olive
Mousse:
1 cup Heavy Cream
Whipped
1/4 cup Sundried Tomato
Pureed in Blender
2 tbsp Goeta Olives
-pits removed and minced
(or olive of your
choice)
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For Tart Shell:
Roll out dough 1/4 inch
thick, poke holes in
dough and cut into 5"
rounds using 5" ring
mold. Brush rounds with
egg wash and bake in 350
degree oven for 8-10
minutes or until golden
brown. Leave oven on for
final assembly and set
aside to cool.
For Filling:
Sautee onions in oil
until browned, salt to
taste. Add Port Wine and
reduce until evaporated.
Thinly slice tomatoes
and set aside.
For Tomato & Olive
Mousse:
Whip cream to stiff
peaks, fold in sundried
tomato puree, olives and
salt to taste.
To Assemble:
Spread bake tart shells
with Goat Ricotta. Top
with sauteed onions and
sliced Heirloom
Tomatoes. Return to oven
for 5 - 10 minutes or
until warmed through.
Remove from oven, cool
and spoon a dollop of
mousse on top of each
tart. Drizzle with Olive
Oil, Balsamic Syrup and
Sea Salt.
Enjoy! |
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There’s no need to go without pizza or pasta
when you’re gluten-free...
It’s really good
pizza and pasta.
The fact that
it’s
gluten-free? Who cares?
One taste and you'll be hooked!
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Past Newsletters |
Click on camera
to see pictures from
fun times and past events |
Visit us on Facebook |
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For Take Out
and Delivery
at 3 convenient locations!
SHELTON
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TRUMBULL
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FAIRFIELD
225-6000
261-1939 254-3772
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And The August Winner Is...
Donna Camforia
$25 Dining Certificate
Congratulations!
Rate
us for a chance
to win next month! |
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Till next
month... |
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