MAKE WINE. OR MAKE TOAST.

Being that today is Wednesday -- often referred to, much to my dismay, as “hump day”-- I figured that we could all use a bit of a post-holiday, mid-week, “I still feel sluggish after 2 weeks of stuffing my face and drowning my liver” PICK ME UP.  Personally, I always get a sense of rejuvenation with some sort of DIY activity that involves my nearest and dearest – and my palate. Well, lucky for me, and you, I have found a couple of activities that encompasses both:

That’s right. There is a winery right here in good ole Brooklyn. And not just any winery. Oh no. At this urban oasis, you make your own wine. And not just a glass mind you. Over at the Brooklyn winery you make a BARREL.  

And yes, as you can imagine, it is a bit pricey to make a barrel of wine. But, considering a barrel produces 300 bottles of wine -- find some friends and share the costs. You'll get to choose the grape, de-stem the grape, crush the grape, press the grape, barrel the grape, and, obviously, drink the grape!

Check out the whole process at : http://bkwinery.com/make-wine-in-brooklyn

OR, if you find yourself without the time to make a barrel of wine, you can certainly find the time to pick up your favorite Pinot from your local wine store and...

MAKE SOME TOAST!

Yes, a TOAST BAR. For you. For your friends. It's interactive. It's delicious. It's toast. 

Here are a couple of our favorites at Stuart and Welch.  You can always make adjustments according to your personal tastes. And if you have any questions about making a change, please ask!

**STANDARD TOAST (crostini) RECIPE:

-Slice a baguette about 1/2 - 1 inch thick crosswise. 

-Fill a shallow bowl or plate with good extra virgin olive oil

-Dip the bread in the oil on each side 

-Heat a saute pan on medium heat.  When the pan is hot place the slices of bread in the pan and toast until golden brown

-Set aside

Merguez Sausage TOAST

fresh lamb sausage

chopped rosemary

white cannelini beans

chopped garlic

olive oil

crusty french baguette

For the sausage & beans

-Remove sausage meat from casing and put in a bowl.  Mix with chopped garlic, rosemary, olive oil, salt & pepper

-Strain the beans in a colander and rinse off brine

-Heat a pan over medium high heat. When hot, add sausage mixture and stir with wooden spoon until meat is cooked through

- Add the beans.  Cook until all the flavors have melded

-Season with salt & pepper

For the TOAST

Put toasted bread on a platter. Put sausage and bean mixture in a serving dish. Allow family and friends to build their own toast.

**Can be served hot or room temperature

Asparagus Coins TOAST

asparagus

pine nuts

greek feta cheese

lemon zest

extra virgin olive oil

-Cut the ends off of the asparagus.  If you have a japanese mandoline or vegetable slicer, slice the asparagus into thin coins starting at the bottom.  Otherwise slice as thin as possible with a knife.

-Bring a pot of heavily salted water to a boil and drop in the asparagus coins.  Strain after 10 seconds and let dry on paper towels.  

-Heat a dry pan over medium heat and add the pine nuts. Toast in the pan until they have color.  

-Remove from pan and rough chop with a knife.  

-Mix the asparagus coins with the lemon zest olive oil, salt & pepper. 

-Place toasted bread, asparagus, crumbled feta, and chopped pine nuts in separate serving dishes.

-Have guests assemble.

Suggested assemblage: Place a small spoonful of the asparagus onto a crostini, sprinkle with some crumbled feta and chopped pine nuts

Accept copious amounts of gratitude from all toast loving individuals.