17 July 2007

Vegetable Strudel with Balsamic Reduction

Summerhill Winery
At Summerhill Winery in Kelowna, British Columbia tradition meets the mystical to create a winery experience that is somewhat out of the ordinary. There is a huge concrete pyramid on the grounds where many of Summerhill Winery's wines are aged. The owner believes that the aging of good wines in the "sacred geometry" has a positive, flavour-enhancing affect on them. Nine out of 10 people in taste testings prefer the pyramid aged wines, so, who really knows. Nine out of 10 people can't be wrong!! This all sounds like a plug for the winery, but, I really do enjoy visiting this particular winery. It is one of my favourites. What does it have to do with this dish? On visiting the Sunset Bistro on the property years ago I had a Vegetable Strudel for brunch. This recipe reminds me of sitting on their patio overlooking the sweeping and uninterrupted views of the mountains and Okanagan Lake; sipping world -class wines with good company!

**Vegetable Strudel with Balsamic Reduction**
  • 3 tablespoons olive oil
  • 2 red peppers
  • 1 medium-sized zucchini
  • 1 small red onion
  • 1 cup sliced mushrooms
  • 6 cloves garlic
  • 1 tablespoons rosemary
  • 1 tablespoon oregano
  • 1 tablespoon fresh basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup chevre goat cheese (sometimes I use half cup goat cheese and half cup ricotta)
  • 1/2 cup olives
  • 1/2 cup sundried tomato
  • 8 sheets filo pastry
  • 1/2 cup butter
1. Chop veggies and toss with some olive oil, then put in roasting pan - include garlic too. Bake for 20 minutes in 350F oven. Then cool veggies.

2. Season veggies with spices ( salt and pepper, rosemary, oregano and basil) and add cheese, olives, sun dried tomatoes. Toss together. Make a stack of 4 filo sheets, brushing each with melted butter (put sheets on flat pan).

3. Arrange half of the veggies mix down the middle of sheets, roll up into a cylinder, tuck in ends.
Makes 2 rolls. Brush rolls with butter and bake in 400F for 20 -25 minutes. (it is helpful to score the filo the filo bundles before baking; it makes the cutting easier).

4. Drizzle the balsamic reduction on individual plates and place slices of strudel on top.

**Balsamic Reduction**
  • 1-1/2 cups balsamic vinegar (you can also use leftover red wine as a substitute as well)
  • 2 T honey (or to your liking if you prefer it sweeter)

 1. Put in a small saucepan, cook on medium heat and reduce (until syrupy) about 15 minutes.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.


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4 comments:

  1. northing quite like the patio at Summerhill, except maybe the one at GrayMonk. Sigh, I didn't have the vegetable strudel but this looks fabulous.

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  2. Gray Monk Winery is just over the hill from where I live. They certainly do have a stunning view from their patio and some excellent wines as well.

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  3. I love the recipe! And I would definitely like to try that wine, you know, just for science!

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  4. This recipe was made for me by a dear friend. It really is delicious!! The reduction turns it into "gourmand".

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