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Lewes, Delaware
Jim's Towing Service
May 30, 2008     Cape Gazette
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May 30, 2008

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100 FRIDAY, MAY 30 - MONDAY, .KJIkE  ZOO8 Food Drink Cape Gazette I BREAKFAST  and citrus fruit cocktail will delight guests for the weekend. JACK CLEMONS PHOTO Homemade breakfast goodies are sure to delight weekend beach visitors ased on the traffic B snarls, jammed movie theatres and crowded beaches, this was a busy Memorial Day weekend. I've spoken with a number of people who spent all their free time juggling the demands of a houseful of family and friends. (Although we love visitors, we have one rule: guests of guests may not invite guests). One of the challenges of hosting a group is managing the various schedules of eating, sleeping and playing. From teenagers who don't believe in waking be- fore noon to toddlers who need breakfast at seven to adults who'd like coffee and the Sunday paper, there's always something happening in the kitchen Sometimes it feels like I've spent my entire morning mak- ing breakfasts of pancakes or waffles or cooked-to-order eggs. To avoid this trap, I've tried to fred breakfast dishes that can be served immediately to the early risers and then survive a delay to become brunch or lunch for those who sleep late. While it's always handy to offer purchased pastries or boxes of cold cereal, I'd prefer something homemade, like muffins or scones (as in the recipe below with a combina- tion of fresh herbs and bacon). And, since I'm a fan of starting the day with some protein, I as- sume my guests would also like more for breakfast than sugary carbs. To satisfy your protein-hun- gry visitors, try the miniature quiches demonstrated at last month's Herb Festival by Dr. Arthur O. Tucker from the Claude E. Phillips Herbarium. On the counter near your mi- crowave, set out bowls of vari- ous ingredients (minced herbs, shredded cheese, chopped veg- etables, olives) and several small ramekins (pre-coated with non- stick cooking spray) filled halfway with whisked eggs. As guests wake up and wander into the kitchen, have them toss in their choice offlavorful addi- tions and breakfast is ready after two minutes in the microwave. Another savory breakfast dish that can be cooked as needed (if you don't mind keeping the broiler hot) is ham and veg- etable kabobs. Cubes of hard cheese - I made the mistake of using cheddar, which is why you can't see any cheese in the pho- to - are wrapped with thin strips of ham (try a peppery capicolla) and threaded on a skewer be- tween mushrooms and cherry tomatoes. After a dip in some spicy sauce, they're broiled for five minutes and become the perfect accompaniment to toast and jam. Don't forget a healthy dose of vitamin C: orange-mango juice, mixed fruit salad, or the citrus cocktail seen in the photo. This is a much easier to eat version of grapefruit halves; all the work of separating the pith and pulp is done before your guests pick up their spoons. The zesty combi- nation of grapefruit, orange and lime sections can be served with or without a sprinkle of brown sugar (if you add it, pop these under the broiler for a few min- utes to melt the sugar). Of course, the only other re- quirements for a perfect week- end morning are a cup of coffee, a crossword puzzle and a comfy chair on the screened porch- the ideal way to spend your time after everyone else has gone off to the beach. BREAKFAST KABOBS 6 thin slices ham 12 cubes hard cheese* 12 cherry tomatoes 12 button mushrooms 1 T olive oil 1 t tomato paste 1 t Worcestershire sauce I t mustard I t soy sauce Preheat broiler. Cut ham slices in half and wrap each around a cube of cheese. Thread cheese rolls on skewer, Continued on page 101 What's the deal with Caymus Conundrum? hiS weekend looked pretty weak to me. Traffic was negligible and the crowds looked meager. Fortunately the email was working well and the mail- bag is overflowing again. Since there's a lot to discuss let's get right to it. Rick is an avid fan of wine scribe Jay Miller and asked about Elderton Command Shiraz Barossa. The 2004 Shiraz Com- mand was made from juice of a single block of 104-year-old vines. It was aged in 100 percent new oak. Opaque purple, this Shiraz has fabulous aromas of smoke, melted tar, licorice, espresso, game and blueberry. jam. Layered but tight, this full- bodied wine is rich. The finish lasts for over a minute. A once- in-a-lifetime Shiraz, Command needs 10-15 years to fully unfold. It will provide pleasure through 2035. Recently on sale for $80 down from $100/bottle. Renee asked about Bodegas Alma Negra 2003 she saw on sale for $20. Better than most Argen- tineans, Alma Negra is a 60/40 combination of Bonarda and Malbec that is bright, deep ruby- red. It has new-oak aromas plus cherry and spice. A bit young with a closed middle palate. Dense but not heavy, the red cur- rant and dried cherry flavors are a bit unyielding, but this fLrmly tannic wine finishes with very good aromatic persistence. The dusty/herbal quality is typical of the Bonarda component. Rate it 90. George asks, "What's the deal on Conundrum?" Well most Cal- ifornia aficionados have heard of Caymus, known forks Cabs. Let me inform all, there are many wineries that choose to increase production of their high-demand wines rather than simply raising the prices. Caymus has done that over the years with its delicious off-dry white wine, Conundrum, a unique blend of five varietal juices. The first vintage released was the 1989 when they produced 6,000 cases. The first vintage sold for $17. Today, they've grown production to 100,000 cases and the price is $22. It's unbelievable Continued on page 101