CRAFT by Under My Host® Issue No. 16 Made in America: Part I | Page 65

When choosing bubbly to go with this uma-
mi packed platter try looking beyond the
usual suspects. Missouri’s own Stone Hill
Winery has been producing wine since the
early 90s. Two of their shining stars are the
Blanc de Blanc and Brut Rose.
Stone Hill’s Blanc de Blanc has received high
honors at the Missouri Wine Competition
and is made using the traditional Méthode
Champenoise. Each bottle is hand riddled
and is left to age in the bottle with the
yeast for three years after the secondary
fermentation giving it a pleasing mouth
feel. The low protein content of the wine
results in a lively mousse. The resulting wine
has a crisp acidity thanks to the green apple
and lime notes kindly provided by the Vidal
Blanc grapes.
UMAMI ALMONDS
These are dead simple to make and a bit
addictive. Just toss a pound of almonds
with 2 Tbsp. Korean fermented black
bean paste, 1 tsp. smoked paprika, a few
turns of pepper, and toast for 20 min-
utes or so in a 350F oven. The result is a
crunchy, smoky, umami packed snack.
HOT SMOKED SALMON
When it comes to an appetizer
platter, I vastly prefer hot smoked
salmon to cold smoked. The firmer,
flaky texture is easier to deal with
helping hungry guests avoid poten-
tially awkward serving situations.
PRE-COOKED SAUSAGES
ke Broken Arrow Ranch’s Wild
ar Sausages for this. They are
milar to a kielbasa. They are
ecooked, so there isn’t much
ft to do but warm, slice, and
serve.
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