Jumbo lump blue crab, pancetta beurre blanc, blistered tomato, spinach, chili oil

BLUE CRAB GNOCCHI

Blue crab, Italian cheeses, Creole meunière sauce, hollandaise

CRABMEAT CHEESECAKE

Tawny Port, "20 Year Old", Douro, Portugal, NV, WS 94

Fonseca

Banfi, "Rosa Regale", Piedmont, Italy, 187m

Brachetto d'Acqui

Taylor Fladgate

Cockburns

Sandeman

Ice Wine, Niagara Peninsula, Ontario, Canada

Inniskilin

Louis Jadot, Mersault

Marcel et Blanch Fevre-Fevre

Eve Charles Smith Wines

Far Niente

Cakebread Cellars

Chateau Montelena

Frank Family Vineyards

Rombauer

Jordan

Sonoma Cutrer "Russian River Ranches"

La Crema

J. Lohr "October Night"

Beringer

Terra d'Oro

Starling

Pacific Rim

Bake or steam potatoes: Preheat oven to 425°F (220°C). Pierce russet potatoes several times with a fork and bake directly on the oven rack until very tender, about 45–60 minutes depending on size. Alternatively, steam whole potatoes until fork-tender (~30–40 minutes). Allow to cool slightly until comfortable to handle.

Rice or mash potatoes: While still warm, halve the potatoes and scoop flesh into a ricer or fine-mesh sieve. Rice or finely mash the potatoes onto a clean work surface; spread into a thin mound and let steam for 2–3 minutes to remove excess moisture.

Make dough: Sprinkle the salt and pepper over the warm riced potato. Make a well and add the egg yolk. Add 1 1/2 cups of the flour (reserve the rest) and the semolina if using. Gently fold and knead just until a soft cohesive dough forms—do not overwork (about 30–60 seconds). If dough is very sticky, sprinkle up to remaining 1/4 cup flour a tablespoon at a time.

Portion and shape: Divide dough into 4 portions. Roll each portion into a 3/4-inch (2 cm) rope on a lightly floured surface. Cut into 1-inch pieces. If desired, roll pieces over the back of a fork or gnocchi board to create ridges.

Chill (optional): Place shaped gnocchi on a floured baking sheet and chill in refrigerator for 20–30 minutes to firm before cooking. This helps them hold shape when sautéed with sauce.

Render pancetta: In a medium skillet over medium heat, add the diced pancetta and cook until fat renders and pieces are crisp, about 5–7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the fat in the skillet.

Sweat shallots: Add the minced shallots to the rendered fat and cook over medium-low heat until translucent and soft, about 2–3 minutes—do not brown.

Deglaze and reduce: Increase heat to medium-high; add the white wine and white wine vinegar. Scrape any browned bits and simmer until reduced to about 2 tablespoons (about 6–8 minutes).

Finish cream (optional) and emulsify butter: Lower heat to medium-low and stir in the heavy cream. Whisk in the cold butter, a few cubes at a time, allowing each addition to emulsify into the sauce before adding more. Keep the sauce warm but do not let it simmer once butter is incorporated. Season with salt and pepper and stir in the reserved crisped pancetta just before serving.

Blister tomatoes: In a separate sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add whole or halved cherry tomatoes in a single layer and cook without moving until skins blister and begin to collapse, about 3–4 minutes. Toss and cook another 1–2 minutes just to color. Remove from pan and set aside.

Sauté spinach and garlic: In the same pan, add remaining 1 tablespoon olive oil and reduce heat to medium. Add sliced garlic and sauté briefly until fragrant (30–45 seconds). Add the baby spinach and a pinch of flaky sea salt and sauté until wilted, about 1–2 minutes. Remove from heat and keep warm.

Prepare chili oil: If using plain chili oil, have it ready. If making quick chili oil, gently warm 1 tablespoon neutral oil with 1/2 teaspoon red pepper flakes in a small saucepan over low heat for 1–2 minutes, then remove from heat and cool slightly. Use 1 teaspoon per serving to drizzle.

Warm and season crab: Gently toss the jumbo lump blue crab meat with 1 tablespoon unsalted butter, lemon zest, lemon juice, 1/4 tsp salt, and white pepper. Warm very briefly in a nonstick skillet over low heat just until heated through — about 30–60 seconds. Do not overcook or stir aggressively to preserve lumps. Keep warm and covered.

Bring a large pot of salted water to a rolling boil (use the 1 tbsp kosher salt). Meanwhile, have a large sauté pan over medium heat with a couple tablespoons of reserved beurre blanc sauce (keep sauce warm but not boiling).

Cook gnocchi: Drop gnocchi into the boiling water in batches so they do not overcrowd. When gnocchi float to the surface (2–3 minutes), allow them to cook 30–45 seconds more, then scoop with a slotted spoon into the sauté pan with a little beurre blanc. Reserve about 1/2 cup of pasta water before draining the last batch.

Finish in pan: Gently toss the gnocchi in the beurre blanc over medium heat to coat and to develop a little color on the gnocchi (about 1–2 minutes). If the sauce is too thick, add 1–2 tablespoons reserved pasta water to loosen. Add wilted spinach and blistered tomatoes; toss very gently to combine.

Plate and top with crab: Spoon gnocchi, spinach, and blistered tomatoes into warmed shallow bowls. Gently nestle jumbo lump crab pieces on top of each portion.

Garnish and finish: Drizzle approximately 1 teaspoon chili oil over each plate, scatter extra pancetta bits if desired, finish with flaky sea salt, a small grind of black pepper, and garnish with microgreens or chopped chives.

Serve immediately: Serve hot so beurre blanc remains silky and crab is warm. Recommended serving: 4 portions if using smaller entree sizes, or 2 generous portions as a main featuring large crab lumps.

Russet potatoes (medium)

All-purpose flour

Fine semolina (optional, for texture)

Egg yolk

Salt

Freshly ground black pepper

Jumbo lump blue crab meat

Unsalted butter

Lemon zest

Lemon juice

White pepper (or white portion of black pepper)

Pancetta, small dice

Shallots, finely minced

Dry white wine

White wine vinegar

Heavy cream

Cold unsalted butter, cubed

Cherry tomatoes

Extra-virgin olive oil

Baby spinach

Garlic, thinly sliced

Chili oil

Flaky sea salt

Microgreens or chopped chives (optional, garnish)

Kosher salt (for boiling water)

Pasta water reserved

Preheat the oven to 325°F (160°C). In a large mixing bowl, combine the cream cheese and mascarpone cheese. Beat with an electric mixer until smooth and creamy.

Prepare the Base

Gently fold in the blue crab meat, grated Parmesan cheese, eggs, lemon juice, salt, and black pepper until well combined.

Add Crab and Seasoning

Transfer the mixture to a greased 9-inch springform pan. Bake for 30-35 minutes or until the center is set and the edges are slightly golden. Remove from the oven and let cool.

Bake the Cheesecake

In a saucepan over medium heat, melt the butter. Add minced garlic and chopped shallots, sautéing until they are soft and fragrant, about 3-4 minutes.

Make the Sauce

Stir in the chopped parsley, lemon juice, and cayenne pepper. Cook for another minute, then remove from heat and set aside.

Finish the Sauce

In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and thick. Place the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water.

Prepare the Hollandaise

Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and creamy. Season with salt and a pinch of cayenne pepper.

Emulsify the Sauce

Blue crab meat

Cream cheese

Mascarpone cheese

Parmesan cheese, grated

Eggs

Black pepper

Butter

Garlic, minced

Shallots, chopped

Parsley, chopped

Cayenne pepper

Egg yolks

Butter, melted

Begin by selecting a clean decanter to enhance the presentation and aeration of the Fonseca Tawny Port.

Prepare the Decanter

Carefully remove the cork from the Fonseca Tawny Port bottle. Ensure that no cork pieces fall into the wine.

Open the Bottle

Slowly pour the Tawny Port into the decanter, allowing it to aerate. Aim to pour gently to avoid disturbing any sediment that may be present.

Decant the Wine

Allow the wine to sit in the decanter for about 15-30 minutes. This allows the flavors to open up and develop.

Let it Breathe

Pour the decanted Fonseca Tawny Port into wine glasses. Serve at a slightly cooler temperature, ideally between 55-60°F (13-16°C).

Serve

Savor the complex flavors and aromas of the Tawny Port, enjoying it with dessert or as a standalone drink.

Enjoy

Fonseca Tawny Port

Decanter

Rinse the fresh raspberries under cold water and gently pat them dry with a paper towel. Set aside.

Prepare the Raspberries

In a small saucepan, combine the granulated sugar and 2 tablespoons of water. Heat over medium heat until the sugar completely dissolves. Remove from heat and add the fresh mint leaves. Let the mixture steep for about 10 minutes. Strain the syrup to remove the mint leaves and set aside.

Make the Mint Syrup

In a large glass pitcher, combine the prepared raspberries, mint syrup, and lemon juice. Gently muddle the raspberries with a muddler or the back of a spoon to release some of their juices.

Combine Ingredients

Pour the bottle of Brachetto d'Acqui into the pitcher with the raspberry mixture. Stir gently to combine, ensuring not to break the raspberries completely.

Add Wine

Refrigerate the mixture for at least 30 minutes to chill. Serve in wine glasses, garnished with additional mint leaves if desired.

Chill and Serve

Fresh Raspberries

Fresh Mint Leaves

Granulated Sugar

Lemon Juice

Place the bottle of Late Bottled Vintage Port in the refrigerator or an ice bucket for approximately 30 minutes to chill, enhancing the flavors.

Chill the Port

Remove the chilled Port from the refrigerator or ice bucket. Open the bottle and pour approximately 125 ml (about half a glass) into each Port glass.

Pour the Port

If desired, serve the Port with the optional enhancements. Slice the cheese, break the dark chocolate into pieces, and arrange nuts in small bowls to accompany the Port.

Pair with Enhancements

Savor the Port slowly, appreciating its rich flavors and aromas, either alone or alongside the cheese, chocolate, and nuts.

Port wine (Late Bottled Vintage)

Port glass

Cheese (e.g., Stilton or Roquefort)

Dark chocolate

Nuts (e.g., walnuts or almonds)

Select and harvest ripe grapes from the vineyard, focusing on varieties such as Touriga Nacional, Tinta Roriz, and Tinta Barroca.

Harvesting Grapes

Crush the harvested grapes to extract the juice and skins. This can be done using a traditional wine press or by hand crushing.

Crushing Grapes

Transfer the crushed grapes to a fermentation vessel. Add the wine yeast and allow fermentation to occur for about 5-7 days at controlled temperatures.

Fermentation

Once fermentation is complete (specific gravity readings indicate it), add the aged brandy to the fermented grape juice. This process halts fermentation and increases the alcohol content.

Fortification

Transfer the fortified wine to oak barrels for aging. Ensure barrels are clean and free of old residues.

Barrel Transfer

Allow the wine to age for at least 2-3 years in the oak barrels. The aging process will enhance the flavor and complexity of the Tawny Port.

Aging

After the aging process, check the wine's alcohol content. If it is too high, dilute with filtered water to achieve the desired level.

Dilution (if needed)

Grapes (primarily Touriga Nacional, Tinta Roriz, Tinta Barroca)

Yeast (wine yeast recommended)

Aged Brandy (for fortification)

Oak barrels (for aging)

Filtered water (for dilution if necessary)

In a large pitcher, combine the Rainwater Madeira wine, water, and sugar. Stir well until the sugar is completely dissolved.

Mix the Base

Pour in the lemon juice and mix thoroughly. This will add a refreshing citrus note to the drink.

Add Lemon Juice

Add the mint leaves to the mixture. Use a muddler or the back of a spoon to gently bruise the mint leaves, releasing their aroma and flavor.

Incorporate Mint

Cover the pitcher and let it chill in the refrigerator for at least 1 hour to allow the flavors to meld.

Chill the Mixture

Fill serving glasses with ice cubes and strain the chilled Rainwater Madeira mixture into each glass.

Prepare Glasses

Garnish each glass with a slice of lemon and a sprig of mint. Serve immediately and enjoy!

Garnish and Serve

Rainwater Madeira wine

Sugar

Water

Mint leaves

Lemon slices

Mint sprig

Carefully hand-harvest the grapes when they are fully ripe and have been exposed to frost. It is crucial that the grapes are frozen at the time of processing.

Once harvested, immediately crush the frozen grapes to extract the juice. This can be done using a grape press or manually with a crusher.

Add the yeast to the extracted juice. Ferment the juice in a clean, sanitized fermentation vessel at a temperature of 15-20°C (59-68°F). This process can take several weeks.

After fermentation, add potassium metabisulfite to the wine to stabilize it and prevent unwanted microbial growth.

Adding Sulfites

Dissolve sugar in water to create a sugar solution. Add this solution to the wine to achieve the desired sweetness level. This is typically done after fermentation.

Sweetening

Transfer the wine to oak barrels or stainless steel tanks for aging. Allow the wine to mature for at least 6 months, and up to several years for more complex flavors.

Once aging is complete, filter and bottle the ice wine. Ensure that the bottles are sanitized and sealed properly to preserve the wine.

Bottling

Frozen grapes

Yeast

Sulfites (potassium metabisulfite)

Place the bottle of Louis Jadot Meursault in the refrigerator for at least 30 minutes before serving to ensure it reaches an optimal drinking temperature of around 50°F (10°C).

Chill the Wine

Bring a large pot of salted water to a boil. Add the whole lobsters and cook for about 8-10 minutes until they turn bright red. Remove from pot and let cool before cutting in half.

Prepare the Lobster

In a small saucepan, melt 100 grams of butter over low heat. Add minced garlic (2 cloves) and cook for 2-3 minutes until fragrant. Remove from heat and set aside.

Make Garlic Butter

Preheat the grill to medium-high heat. Brush the lobster halves with garlic butter, season with salt and black pepper, and grill for about 5-7 minutes until heated through and slightly charred.

Grill the Lobster

Squeeze fresh lemon juice over the grilled lobster and sprinkle with chopped parsley before serving.

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