Seared Calf’s Liver with Bacon-Sweet and Sour Potatoes

Cranberry Sweet and Sour Sauce Sweet and Sour Pork with Tropical Fruits Spicy Chicken Paillard with Sweet and Sour Shanghai Noodles Seared Calf’s Liver with Bacon-Sweet and Sour Potatoes Susan Spicer’s Carrot and Onion-crusted Scallops with Cranberry Sweet and Sour Sauce WINE NOTES Foxglove Chardonnay: Wines from the central coast of California are gaining more prominence but still are more inexpensive than their northern California counterparts. Because the vintners use new oak and the grapes come from a cooler region, this wine has a light creaminess and is balanced with flavors of tangerine and golden apple. Ruston Merlot half-bottle: Merlot has gotten a ‘bad rap’ lately but is still the primary grape of many great Bordeaux and American blends. Great to use when you want big flavors of plum, blueberry, cocoa and white pepper without the muscle of a cabernet sauvignon. Half bottles are great for dinners for two or wine pairings for four. They allow for more variety in a meal and broaden the opportunity to try high end wines for less money.		Susan Spicer’s Carrot and Onion-crusted Scallops with Cranberry Sweet and Sour Sauce Serves 4 ½ cup grated carrot ½ cup grated onion ¾ cup rice flour ½ cup water ½ teaspoon grated ginger ½ teaspoon minced garlic ½ teaspoon salt 16 (10-20 count) dry-packed scallops 2 cups peanut or canola oil, for frying ½ cup panko breadcrumbs 1/2 cup Cranberry Sweet and Sour Sauce Mix carrots, onions, rice flour, and water to make a paste. Stir in the ginger, garlic and salt. Pat the scallops dry with paper towels, and coat each one lightly all around with the carrot paste. Dip top and bottom in panko and press to adhere to paste. Refrigerate for at least one hour to harden coating. Heat oil to 350 degrees. Fry the scallops in batches until light golden brown and crispy. Drain on paper towel-lined plate. To serve, spoon Cranberry Sweet and Sour Sauce on plate and top with fried scallops.


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