The Ormond Wine Company

Well, I guess I'm as settled in as I can be, considering. Judy took me out to lunch on Saturday. We went to the Ormond Wine Company. I would post their url, but there is nothing there so I won't even bother.

They have an rather extensive wine list and a sampling bar, but we bypassed that. They also have a rather large list of beers. So I ordered the only Lindeman's Lambic that I have not tried, the pomme. (apple) Judy wanted a beer recommendation from me on what she should try. I told her to get the Stoudt's Pale Ale. I've never had it, but I have enjoyed all the other Stoudt beers I've had in the past. It was quite good.

For once we weren't absolute gluttons. We ordered a trio of specialty dips and spreads. They have five to choose from. We went with the olive tapenade (too much rosemary), the Kalamata olive goat cheese spread, and the sun-dried tomato goat cheese spread. ( The two remaining choices are - roasted red pepper hummus and pear/apple Stilton spread.) We both agreed that the sun-dried tomato was the best. They served it with a crusty white bread and crostini.

We also ordered a cheese plate. We chose the Rosy Goat (a hard goat cheese) and the mango and ginger white Stilton. Suprisingly Judy preferred the Stilton. She usually doesn't like fruit cheeses. I find most fruit cheeses to be too sweet, and this was not an exception. They gave us a sampling of their roasted nuts (too much rosemary), dried fruit and fresh grapes. The platter was drizzled with honey and the presentation was was quite nice.

They have many items on their menu that I would like to try - specialty salads, specialty sandwiches and grilled paninis, and flatbreads. The portions are huge and can easily be shared. Judy had been there previously and ordered the duck and apple flatbread. (roasted duck, pear and apple Stilton spread, roasted apples, parmagiano reggiano, topped with miso ginger.) She said it was delectable.

We decided to order dessert rather than a meal since we were pretty full from our appetizers. We went with the truffle sampler plate. The plate consisted of four truffles, with raspberry sauce on the side and mint. Neither of us cared for the coconut curry truffle. I can't stand the taste of curry powder, but I really thought the chocolate would overpower the curry. It did not and I ended up being very classy and spitting it out on my plate. The goat cheese truffle was covered with nuts and good, but the other two truffles were much better. Judy and I both liked the salted caramel best, followed by the balsamic reduction truffle.

All in all, I'd recommend the place and plan on going back again to try a sandwich or salad.

Our waitress was also a sweetheart and when she found out that I loved Lindeman's, she told me where I could get it cheaper than anywhere else in the area - World Market.

Whoo hoo

Just got a new job in Florida!! I'm leaving Daytona today to go back to Pennsylvania, pack up my life, try to get as much stuff done as I can get done until I have to be back down here to start on October 8. I'm a little frazzled, a little fearful, a little ecstatic, and very overwhelmed.

So . . . I don't think I'll be posting for a while. But I shall be back.

Pork Dumplings with Soy Ginger Sauce

I got off my lazy butt and made the dumplings. I smell like ginger and garlic. Mmmmmmm.

Dumpling Ingredients

1 pound of ground pork

2 scallions, chopped fine

1 garlic clove, chopped fine

2 tablespoons of finely chopped ginger root

1/4 cup of chopped bamboo shoots

1/4 cup of chopped water chestnuts

3 tablespoons chopped parsley

salt and pepper

1 package of won ton skins (60 count)

Mix all of the above ingredients together with the exception of the won ton skins. I usually mix it up and refrigerate for about an hour to let the flavors combine with the meat.



Place about heaping teaspoon of the meat mixture in the middle of the won ton skin. Follow the directions on the wont ton package on how to fold the won tons. (Don't laugh at my wrap job.)



I steam the dumplings. I'm afraid to boil them for fear they will fall apart. And this recipe is too much work to screw them up at this point. I line the steamer with lettuce for added moisture and so they won't stick to the steamer. Steam until pork is no longer pink. Sorry I can't give you a better estimate than that. I used the wrong pot today and my steamer didn't fit properly. The dumplings will become slick. I'd test after about 8 minutes.



Sauce Ingredients

2 tablespoons of sesame oil

2 tablespoons of chili oil

2 tablespoons of of vegetable oil

2 tablespoons of soy sauce

2 tablespoons of of kecap manis (sweetened soy sauce, if you don't have this, just add some additional soy sauce and brown sugar)

1 tablespoons of ginger juice ( I use the Ginger People brand, but if you can't find it or don't have any on hand, just add additional ginger root)

3 garlic cloves, minced

2 inch piece of fresh ginger root, minced

2 scallions, minced

5 tablespoons of chicken stock

2 tablespoons of of brown sugar

I usually mix sauce ingredients before hand to allow flavors to mingle. To make the sauce, combine all ingredients in a non-stick pan and heat gently, without bringing it to a boil. Pour sauce over steamed dumplings.