GARDINER, NY — Jennifer Stack (right), an instructor of nutrition at the Culinary Institute of America, was front and center at Whitecliff Vineyard‘s recent “Veggies & Vino” event.
Stack supervised her students in meeting the challenge of producing vegetarian food pairings for Whitecliff’s wines at the event. Her own creation, an adaptation of Senegalese Peanut Soup, was paired up with a Gamay Noir. Her much-requested recipe is below.
Incidentally, the Whitecliff fields have yielded 12 tons of Seyval Blanc grapes this harvest season, earmarked for next year’s Awosting White. Demand has been so high this year that Whitecliff has sold out for the season, so a larger output is planned for next year. For now, Whitecliff has released a Seyval Blanc that will be available for tasting and purchase as of this weekend.
WHITECLIFF VINEYARD PEANUT SOUP
Makes 4 quarts
4 small onions, chopped
5 cloves garlic, minced
3 tablespoons fresh ginger, minced
1 red bell pepper, diced
1 tablespoons jalapeño pepper, minced
2 tablespoons peanut oil
1 teaspoon sesame oil
3 tablespoons mild curry paste
2 teaspoons cumin
½ teaspoon coriander
¼ teaspoon cinnamon
¼ teaspoon turmeric
1 teaspoon soy sauce
2 teaspoons salt
½ teaspoon black pepper
3 (14.5-ounce) cans no-salt-added, petite diced tomatoes
2 cups creamy peanut butter
6 cups vegetable stock
1 butternut squash, peeled and roasted
Roast the peeled and seeded butternut squash on a greased sheet tray in a 450˚F oven for 30 minutes until very soft and starting to brown. Remove from oven and mash.
While the squash is roasting, sauté the onions, garlic, ginger, bell pepper and jalapeño pepper in peanut oil until soft. Add sesame oil, curry paste, cumin, coriander, cinnamon, turmeric, soy sauce, salt and pepper. Stir in the tomatoes, mashed butternut squash and peanut butter. Stir in the vegetable stock and allow to simmer for at least 30 minutes. This soup is best if allowed to sit overnight in the refrigerator and served for the next few days. The soup can be frozen and gently reheated.
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