As we approach the holiday season, much time is spent at home in the kitchen preparing wonderful home spun meals to be enjoyed by the entire family. It is a great time of year to experience the multitude of ingredients, flavors and aromas as much of the cooking is done slowly, such as braises, stews and baked desserts. One of the most popular dishes in Meritage is the red wine braised boneless short ribs, which I bring back each year around this time. It is actually very easy to make and the rich aroma fills the air as it slowly simmers in the oven. This is a great dish with a full bodied cabernet or meritage blend, two of my favorite wines.

Happy Holidays!

A Recipe from Daniel

Slow Cooked Boneless Beef Short Ribs
In a Vegetable and Black Fruit Sauce

Yield 6 servings

Short Ribs

Ingredients

Procedure
Preheat oven 350°F.
Trim excess fat from short ribs.
Peel carrot and onion and rough chop all vegetables.
Heat braising pan over medium flame on stove.
Add short ribs fatty side down and sear both sides golden brown.
When turning side over, add vegetables and fruit.
Stir together and cook for 4 minutes.
Deglaze pot with red wine and bring to boil.
Simmer until red wine reduces to ½.
Add chicken stock and bring to boil.
Cover with aluminum foil and place into oven.
Cook for one hour until short ribs are tender.
Remove from oven, place back onto stove.
Remove short ribs and place into small pan.
Reduce remaining liquid to sauce consistency, skimming fat as necessary, throughout reduction process.
Season to taste.
Strain liquid over short ribs.

Vegetables

Ingredients

Procedure
Peel celery root, butternut squash and remove outer shell from fava beans.
Cut celery root and butternut squash into ½” small dice.
Bring 2 quarts of water to boil.
Blanch celery root, butternut squash and fava beans separately until each is cooked but still retains shape and is firm.
In large sautee pan, heat butter and add vegetables.
Sautee for 3 minutes.
Season to taste.

To Serve

Ingredients

Procedure
Heat olive oil in small sautee pan until very hot.
Drop in 6 pieces of parsley sprig and remove after 15 seconds.
Drain onto paper towels.
Place vegetables onto center of plate.
Place short rib on top and cover with sauce.
Garnish with parsley.

Notes from the Sommelier

One of the most overlooked dynamics of the dining experience always seems to be dessert or sweet wines. Whether it is port, sherry, Madeira, Sauternes, ice wine, vin santo, or any other approximation of these, they not only make a wonderful ending to a meal, acting as a digestif, but also add to many earlier courses in the meal. Many fat laden dishes, such as some pâte en terrines or foie gras, are well suited for sweet wine due to the oils and texture paired with the wine’s acidity.

Also, a range of cheeses are well accompanied by a sweet style wine, most notably the pairing of an English blue cheese with port. Briefly, sweet wines are either a fortified wine, to which a spirit has been added, such as port, Madeira or sherry, or the grapes undergo various methods of losing water weight resulting in higher levels of sugar, as with most other sweet wines. At Meritage, we are pleased to offer a wide assortment of sweet wines covering most styles.

Some of my personal favorites are the 1990 Burmeister Colheita Port, which is a vintage tawny (the rarest of ports in terms of production), the 2003 Royal Tokaji Aszú 5 Puttonyos, a delicious white from Hungary, and the 2004 Huber Riesling Eiswein from Austria, which has a wonderful sweet attack followed by a slight tartness on the palate.

For those extra special occasions, or if you are feeling decadent, we offer glasses of 1998 Château d’Yquem, a unique experience as one of the world’s greatest wines, and glasses of 1977 Dow’s Vintage Port, a legendary port vintage just beginning to show its potential. On your next dining experience, be sure to leave room for your sweet tooth, as these wines will surely enhance your dining experience!

Cheers!

Seasonal Sips: Thursday Tastings at Meritage

Seasonal Sips: Thursday Tastings at Meritage is a hit among Boston’s wine lovers, casual connoisseurs, and the after-work cocktail crowd. Meritage invites guests to experience its exclusive wine collection in casual tastings every Thursday evening from 5:30pm to 7:00pm. Sommelier Jonas Atwood introduces three to four wines from selected regions, while Chef Daniel Bruce prepares tasting spoons and small bites to pair perfectly with each wine offering. Seasonal Sips is $25 per person. Upcoming Seasonal Sips: Thursday Tastings at Meritage will introduce the perfect holiday and winter wines:

Sunday Brunch

Start your week with a leisurely Sunday brunch. Enjoy Meritage's spectacular harbor views by the light of day while you sip a glass of Piper Heidsieck and sample many culinary delights prepared by Chef Bruce. Meritage offers an American-style Dim Sum brunch. As you sample different courses from the plentiful buffet, our wait staff will pass small bites of savories whimsically created for that day. If your appetite allows, satisfy your sweet tooth with the full palate of dessert flavors by sampling the small bites available at our dessert station.

Holiday Events at Meritage
 

Holiday Parties

If you're hosting a holiday soiree and your wish list includes a sophisticated venue, dazzling waterfront views, and fantastic food and wine--consider Meritage. Meritage can be booked this holiday season on Sunday and Monday evenings for private parties. Our restaurant managers will help you craft the perfect celebratory evening whether it's a corporate function or gathering of family and friends. Please contact Chris Chandler, Meritage manager, with inquiries, 617-439-3995.

21^st Annual Boston Wine Festival

On Friday, January 8, 2010, the Boston Harbor Hotel will proudly open its doors in celebration of the 21st annual Boston Wine Festival. Chef Daniel Bruce, founder of the nation’s longest running wine and food series, continues the tradition of presenting exceptional food and wine pairings as we launch the Festival’s third decade in our luxurious waterfront setting.

For the complete schedule of wine series events or to secure tickets, please visit us at www.bostonwinefestival.net

About the Boston Harbor Hotel
The Boston Harbor Hotel is Boston's landmark waterfront hotel and a recipient of the Mobil Travel Guide Five Star Award. With its dramatic archway and domed rotunda at historic Rowes Wharf, the building is considered an architectural treasure and is one of the most photographed buildings in New England. With service as memorable as the setting, the Boston Harbor Hotel pampers every guest with thoughtful attention and distinctly Boston style. The city's only independent grand hotel, the Boston Harbor Hotel is a member of the international luxury collection, Preferred Hotels & Resorts. For additional information, please visit our website at www.bhh.com.

About Pyramid Hotel Group
The Boston Harbor Hotel is managed by Pyramid Hotel Group LLC. Founded in 1999, this Boston-based, full-service hotel company develops, manages and owns a collection of landmark properties throughout the United States. For more information about Pyramid Hotel Group and its affiliates, please visit the company’s website, www.pyramidhotelgroup.com.

Boston Harbor Hotel | Rowes Wharf | www.bhh.com | 617-439-7000