WINES 101 with Patricia Cornwell

NOVEMBER 2011:

LIGHTHOUSE KEEPER'S PEA SOUP With 2010 Billsboro Kashong White & West County Roxbury Russet Cider

2010 Billsboro Kashong White: Aromas of chamomile and key lime introduce Billsboro's house white, as hints of grapefruit and lemon peel blossom across the palate. Subtly sweet with a perfect balance of acidity. This crisp and fruity blend is crafted from 80% Vidal Blanc and 20% Cayuga.

West County Roxbury Russet Cider: Sometime in the 1600's, the Roxbury Russet was discovered and named after the farming town in which it was found, outside of Boston. It has the distinction of being the first named apple in this country. It was widely planted throughout New England, and still can be found. In the past we have blended Russets into our other ciders. They are excellent blending apples but we have found they make an intriguing cider by themselves. This cider is made entirely from Roxbury Russets. The Roxbury tart-sweet, aromatic juice creates a rich, full-flavored cider: dry, fruity, with a tannic base.

RECIPE: LIGHTHOUSE KEEPER'S PEA SOUP
This is a 2 day project

INGREDIENTS:

1lb dried split peas
4 carrots, coarsely chopped
1 celery stalk
4 cloves garlic
1 small red onion
3 Ham hocks
1 tsp dried oregano
1 packet Goya® Sazón
1 packet Goya® Chicken Bouillon
1 Tbsp Braggs®
Salt and Pepper to taste

PREPARATION:

Empty split peas into a pot. Sort through and pick out any foreign objects. Add enough water to cover peas by 1 inch. Bring to a boil qand remove from heat. Let stand for 2 hours. In a large stock pot, at Medium High heat, sauté for an additional minute. Add oregano, salt and pepper. Add entire pot of peas, including water. DO NOT DRAIN. Add ham hocks. Fill with enough water to cover by three inches. Bring to a boil. Reduce heat and simmer, covered for 3 hours stirring occasionally. Remove from heat and set aside until soup reaches room temperature. Refrigerate overnight.

Next day, remove fat from surface. Take out ham hocks and reheat soup at Low-Medium heat, being careful not to burn bottom of soup, stir occasionally. Remove ham from hocks, dice and add to soup. Heat to desired temp and serve. Soup will be gelatinous when cold but will liquify when thoroughly warmed. If soup is too thick, add water. If too thin, warm uncovered until reduced.