The perfect entrée salad recipe for autumn…grilled romaine and charred fresh corn… yummy smokey taste…like a happy little picnic in your mouth.
For an entree size portion:
1 head romaine lettuce. Wash and trim off any brown spots on the romaine lettuce. Leave the end of the romaine intact.
4 pieces black pepper thick cut bacon, fried crisp and crumbled, reserve the bacon fat.
1 ear fresh corn, grill until tender and lightly charred. Take the ear of corn off the grill and remove kernels of corn from the cob with a sharp knife.
Roasted corn aioli for garnish.
Heat the grill. Brush romaine lettuce with bacon fat on both sides.
Place romaine on hot grill and grill until it is slightly wilted and charred (approximately 5 minutes over medium heat). Turn romaine over and char on the opposite side. Remove from heat and place on a serving plate. Cut off the stem end of the romaine and discard.
Heat the corn kernels in the remaining bacon fat. Heat over high heat so that the corn browns just a bit. Pile the corn on either end of the grilled romaine on the serving plate. Sprinkle the grilled romaine with crumbled bacon and finely grate Ricotta Salata cheese over the bacon. Dollop a small spoonful of corn aoili on top of the salad. (I used Private Selection brand Roasted Corn Aioli but you can make your own…here’s a link to a recipe: http://www.foodnetwork.com/recipes/aioli-recipe.html) Serve immediately.
Virginia Cider Week is right around the corner! November 11 – 20, 2016.
On Saturday we visited Mr. Bill’s Wine Cellar for a Foggy Ridge Cider Tasting.
The lovely Devon Steiner, representing Foggy Ridge Cider provided tastings of their cider…here’s the lineup:
Devon explained that their cider contains apple juice, yeast and Co2 and no other additives. I enjoy the light effervesce of this cider that tickles my nose and I love the rich apple flavors that are so unique in each cider.
If you want a cider that’s fruit forward and has a tang of fresh apples this is the cider for you. Although it is perfectly lovely on its own, I prefer a tiny bit of sweetness to my “sippin’ cider” so I would tend to pair this cider with food. Foggy Ridge suggests pairing their Stayman Winesap with spicy foods.
The First Fruit Foggy Ridge cider was sweeter than the Stayman Winesap. I declare it just fine for sippin’! Foggy Ridge website suggests browning a pork roast in bacon then roast in First Fruit cider and stock, with apples and onions…yum!
The Foggy Ridge Handmade Cider is bottled in baby champagne bottles…adorable! Devon explained that this cider is dry like champagne…crisp with a smooth finish.
Here’s a link to a lovely article including an interview with Diane Flynt, the orchardist (as well as picker, presser, and cidermaker) at Foggy Ridge:
And a link to the Foggy Ridge newsletter sign-up:
Devon shared with us that there is a lot to look forward to during Virginia Cider Week including:
Annual Roanoke Foggy Ridge Cider Cocktail Competition
The gloves are off as local restaurants and bars vie to see who can make the best cocktail using Foggy Ridge Cider brands. Joining the competition once again is Local Roots, Lucky, Fortunato, River and Rail, and the newest competitor added this year Blue Apron. The public votes by purchasing cider cocktails from any or all of the Cider Cocktail locations. At the end of Cider Week, we see who sold the most cocktails and they are named the winner. Many of these cocktails have gone on to further fame in other competitions across the state and country. It’s a great way to see how versatile cider really is in the masterful hands of our participants. Come out and “vote” for your favorite.
Foggy Ridge’s website…http://foggyridgecider.com/events
And for dessert? Here’s a recipe for Apple Cider Doughnuts from Food and Wine Magazine:
And Foggy Ridge Pippin Gold Cider… made with apple brandy…a dessert style cider with a higher alcohol content (18%). Delicious and perfectly fabulous with dessert. Foggy Ridge recommends peaches soaked in Pippin Gold served with homemade pound cake.