The menus and recipes in “Entertaining Sun Valley Style” will make you want to host parties for the rest of the summer.
Chefs have suggested menus, wine pairings, presentation and centerpieces. The photos will give you confidence that you can pull it off.
The large-format book is $49.95 and commemorates the 30th anniversary of the nonprofit Sun Valley Center Wine Auction in Sun Valley, Idaho.
Here’s a recipe from the book for Prosciutto Summer Rolls. The dressing for the slaw calls for raw egg yolk. The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food-borne illness. Food safety experts warn that people with compromised immune systems, such as children, those with chronic illness or the elderly should not eat raw eggs.
Prosciutto Summer Rolls with Tart Apple Slaw
For the slaw dressing:
1 egg yolk
1/4 cup lemon juice
1/4 cup red wine vinegar
1/4 cup Dijon mustard
2 cups pomace or pure olive oil
2 tablespoons honey
For the rolls:
2 tart green or tart red apples, julienned
1/4 cup dried zante currants
1/2 orange, zested
Freshly ground black pepper
8-10 thin slices of prosciutto
Green herbs, for garnish, optional
Prepare the slaw dressing by combining the egg yolk, lemon juice, red wine vinegar, Dijon mustard and olive oil in a quart container. Using an immersion blender, emulsify the dressing by starting at the bottom and pulling the blender slowly upward to emulsify. Add the honey and blend again. This dressing is best if made in advance so the flavors can meld.
In a bowl, combine apple julienne, 1/2 cup of the prepared slaw dressing, the currants and long ribbons of orange zest from half of the orange. Add two turns of black pepper. Toss lightly to combine, but carefully so as not to break the apples.
Assemble the summer rolls. High quality and very thinly sliced prosciutto will make this dish sublime. Lay out the slices of prosciutto on a worktable and divide the slaw between the slices. Place the slaw toward the end closest to you. Start by rolling away from you and roll each slice tightly around the slaw. Place on a serving platter. Garnish with fresh green herbs or a drizzle of balsamic vinegar reduction.
Serve with Rusack Vineyards Sangiovese, a Tuscan-influenced hillside sangiovese, with smooth, balanced raspberry/currant fruit.
Yield: 8 servings