Thursday, August 18, 2011
From The Good Life - Nebraska Wine and Balloon Festival
After several consecutive weeks of heat and humidity, last weekend we were treated to almost Fall like temperatures. What do people do when they've been held hostage in their house by this heat for weeks, they celebrate by attending the Nebraska Wine and Balloon Festival.
Along with thousand's of other Nebraskan's we enjoyed a beautiful evening of balloons, wine and music. Many of our favorite Nebraska wineries were in attendance. We sampled a couple of old favorites and discovered a new wine or two. My favorite was Dryline White from Superior Estates in Superior Nebraska. The Dryline White is one of the wines in their Tornado Alley Series. A perfect name for a wine from a winery on the Kansas/Nebraska line, tornado alley for sure!
Wine seems to be the weekend theme in August. Next up this weekend, the Riverfront Wine Festival. Unfortunately, due to flooding it isn't being held on the riverfront.
Thursday, March 10, 2011
From The Good Life - Sandhill Cranes
Back on I-80, headed west to Grand Island, we decided to try and find one of the cranes viewing sites outlined on Outdoor Nebraska. Just off the interstate, we started to see cranes and more cranes. I heard on the news last week they estimate the numbers right now at about 500,000 thousand. At their peak, in a couple of weeks, the numbers will be close to a million. Besides their characteristic flight, one of the most interesting things about the cranes is their song. We drove a 2 - 3 mile radius of gravel roads and found many different flocks of birds. Some were just a few birds and some numbered in the hundreds.
Wherever we travel, we enjoy trying local wines. We headed north to St. Paul, Nebraksa and Miletta Vista Winery. The winery is a few miles outside of town and has the most beautiful view of the Loop River Valley. We tried a couple of whites and three reds. Our choice was the Work Horse Red. Heading back southeast, we visited Prairie Creek Vineyards. The view here, not quite the same. This vineyard sits on a corner of flat farmland. Here we tried three whites and two reds. This time we chose a white, Sweet Ass White! (Yes, that's the name of the wine).
We decided to continue on Highway 92 rather than take I-80 all the way back to Omaha. We were hoping to find a quaint local restaurant on our drive home. As we drove through the town of Seward, we saw the Cafe on the Square. The curb appeal was nice. I googled and they had a website. Good curb appeal and a website, okay I am game. It was in a building dating back to 1890. Tim chose a delicious mac 'n cheese. For me, it was a hearty meat loaf with mashed potatoes and gravy. Bird watching makes me hungry or was it the wine tasting?
What a fun, relaxing Saturday. I would encourage anyone who has the chance to see the Sandhill Cranes to do so!
Friday, November 12, 2010
Red Wine Poached Pears
Pears poached in red wine are so beautiful! With all of the pumpkin and apple recipes flooding the blogsphere, it's a nice change. This is an easy, yet elegant dessert. It can be served along with whipped cream, creme fraiche, mascarpone or even vanilla ice cream.
Red Wine Poached Pears
6 medium sized firm pears (Bosc pears work well for this recipe)
2 cups red wine
1/4 cup lemon juice
2/3 cup sugar
4 - 5 peppercorns
cinnamon stick
pinch of nutmeg
Select a sauce pan which just holds all of the pears lying on their sides.
Mix the red wine, lemon juice, sugar, cinnamon stick, peppercorns and nutmeg in the sauce pan. Place on medium heat and bring to a very low boil, stirring occasionally to dissolve the sugar.
Meanwhile peel the pears. For a pretty presentation, leave the stem on and cut a thin slice off the bottom of the fruit so it will stand upright when served.
Place the pears in the simmering wine sauce and cook for about 25 minutes, or until the pears are tender but not mushy. Turn them over 1/2 way through cooking time.
Carefully remove the pears when they are done. Reduce remaining sauce by boiling it for about 7 minutes or until until it is thick and syrupy. Place the pears as you are intending to serve them and spoon sauce on top.
Poached pears are perhaps best served at room temperature, but you can keep them in the refrigerator and serve cold.
Serves 6
I am linking this to Foodie Friday at Designs by Gollum.