Dinner and Wine

Stuffed Cucumber Bites

For the stuffed cucumber bites I first started by chopping off the ends and cutting the cucumber in half. Then I peeled the cucumber and scooped out the seeds. Next I mixed together Level Valley cream cheese, a local cream cheese from West Bend, Wisconsin, white pepper, fresh chopped parsley, and chopped walnuts. I then spooned the cream cheese mixture into the cucumber halves. I cut them into nice bite sizes and sprinkled with paprika.
Perfect healthy, appetizer paired with chardonnay.

Cranberry Pecan Goat Cheese Sweet Potato Bites with Honey

I had fun creating these little nummy sweet potato bites.
I started by slicing up a regular sweet potato and a purple sweet potato. I then tossed the sweet potato slices with olive oil, salt, and pepper. After that I placed the slices on a baking sheet and stuck them in the oven. After about 10 minutes I flipped the sweet potato slices and let the bake for another 10 minutes. While the sweet potatoes were cooking, I whipped together LaClare goat cheese, from Malone, Wisconsin, little bit of milk, salt, and pepper until it was nice and smooth and fluffy. Once the sweet potato slices were ready I popped a little of the goat cheese on them, along with roasted and chopped pecans and dried cranberries. Once that was all done I drizzled local East Troy Honey on top.
The sweet, from the honey, tart from the cranberries, and tangy, from the goat cheese, paired very well with the Sauvignon Blanc.

Honey Garlic Chicken

I really had such I hopes for this one, unfortunately it did not have enough flavor for me and was really lacking in garlic taste.
I started off by mixing together the chicken with corn starch, salt, and pepper. I then placed the chicken into a pan that had warmed butter and olive oil, I then cooked that for about three or four minutes. I then added the minced garlic and cooked again for a little longer. After stirring that together I added some honey, the East Troy Honey, and a little apple cider vinegar. I stirred it a couple more times and it was ready to eat.
I paired this with the chardonnay also.

For dessert I picked up little key lime pies from C Adams Bekery in the Milwaukee Public Market.

Freakshow Chardonnay and Kim Crawford Sauvignon Blanc