Reif APost by Reif Winery

Summer is here and we can help you beat the heat with our 2013 Reif Riesling now available pre-chilled at your local L.C.B.O. It’s a perfect summer sipper with fresh aromas of peach, pear, apple and lemon citrus.

It is one of our winemaker Klaus Reif’s favourite wines and his go-to wine for his summer entertaining as it pairs well with light appetizers, salads, pastas, seafood, poultry and pork.

It was also a great vintage for white wines in Ontario as it was generally a cooler vintage with fruit at harvest maintaining their natural acidity levels giving the wines a freshness and liveliness not seen in hotter vintages.

This brightness in the wine will also pair perfectly with this recipe from Chef Jordan Lassaline in Stratford – the spicy curry and sweetness of the mango and pineapple will make these summery skewers a great match for this wine.

So pick up a bottle today, get the grill on and start living the Reifstyle!

Curried Shrimp and Pineapple Skewers

Ingredients:

For the Marinade:Reif Estate Winery Riesling 2013 A
2 Tbsp Coriander Seed
½ tsp Cumin Seed
1 tsp Fennel Seed
1½ tsp Ground Tumeric
2 Tbsp Grated Ginger Root
2 cloves Garlic, chopped
2 Shallots, peeled and finely chopped
2 Dried Cayenne Chilies, seeded and soaked in warm water to soften
¼ cup Chopped Coriander Leaves
2 tsp Fish Sauce
¼ cup Coconut Milk

For the Skewers:
20 to 30 Small Bamboo Skewers  – soaked in cold water for 30 minutes
1 Pineapple – peeled and cut into bite sized pieces
2 Mangos – peeled and cut into ribbon slices
1 bunch Green Onions – trimmed and cut into bite sized pieces
1 lb Medium-Sized Sustainably Harvested Shrimp, peeled and veined

Preparation:

To make the marinade:
Heat the coriander seed, cumin, and fennel seed in a dry frying pan until they are hot and fragrant.

Grind the toasted spices in a mortar and pestle or a coffee grinder and combine with the other ingredients in a food processor.

Puree the marinade ingredients to make a thick paste.

To Prepare the Skewers:
Soak the skewers in cold water for at least half an hour.

Assemble the skewers alternating one piece of pineapple and one shrimp, finish each skewer by threading a piece of mango onto the end and placing a piece of green onion on the end.

Place skewers in a shallow dish with the marinade  for a few hours before grilling over high heat, until the shrimp is just cooked through and the fruit and onions are lightly charred.

RECIPE SUPPLIED BY:

Jordan Lassaline
Community Kitchen Chef
The Local Community Food Centre in Stratford