Ajo Blanco (Chilled Almond Soup)

Serves 6-8

Ingredients
• 6 ounces (1 small to medium loaf) of day-old good quality French or Italian bread
crust removed and pulled apart and shredded by hand into small (no larger than
one inch) pieces
• 1 c whole blanched almonds
• 4 crushed garlic cloves
• 1/2 c of Spanish (preferably) extra-virgin olive oil + 2 Tbsp
• 1/3 c sherry vinegar
• 1 1/2c good quality chicken stock
• 1 c seedless green grapes
• 1 cup of French or Italian bread crust removed and cut into 1 inch cubes

Directions
1. Soak 6 oz. of bread in cold water for 5 minutes, and squeeze to remove excess
moisture.
2. Blanch the almonds by dropping them into boiling water for 30 seconds or until
the skins feel loose. Remove the skins by pinching the almonds.
3. Put almonds and garlic in a food processor and process until well ground.
4. With the motor running, add the 1/2 c of olive oil in a smooth slow steady stream.
5. Slowly add the sherry vinegar and the stock.
6. Add the bread a bit at a time and continue to process until the mix has reached the
desired consistency.
7. Blend for 1 minute.
8. Place in the refrigerator for 2 hours. The soup thickens a bit while refrigerated.
Add more stock or water to get the right consistency.
9. Meanwhile make the croutons: heat the other 2 Tbsp of oil in a large pan and toss
the 1 cup of bread over medium heat until evenly golden brown.
10. Place the croutons on paper towels to absorb excess oil.
11. Serve the soup cold, garnished with the croutons, grapes and (perhaps) a small
splash of aged sherry vinegar.
Based on a recipe I found in The Foods of Spain by Vicky Harris et al.

April Cooking Class
Monday, April 6
Chef Timothy Garling will be teaching a cooking class on “Butchering: Stretch your dollar by learning how to cut your own meats.” Space is limited, so reserve your spot now.

The Jackalope Grill will be open on Easter
Sunday, April 12, 4pm – 8pm
(The Jackalope is the Easter Bunny’s cousin.)

For reservations and info, call 541-318-8435, or visit jackalopegrill.com.

These are but a microcosmic few events we have been privileged to be a part of. There are also people who have passed away this year that will be fondly thought of in the coming months. Ask me about my single widow gals that I am still trying to line up dates for: no one under the age of 65 need apply. All of these experiences and these people and YOU are what make what the Jackalope a special place and from the bottom of our hearts, we hope we give the same back.

Have a Wonderful, Safe and Happy New Year!

Martin Luther King Day

Sunday January 18
The Jackalope Grill will be open on Sunday January 18, Martin Luther King Day.

Women Tasting Wine

Monday January 19, 4-6pm
Seminar

From Bend Wine Cellars’ most recent newsletter:

Host Kathy Garling and chef Timothy Garling have created one of Bend’s finest dining venues at the Jackalope Grill. Tim and Kathy came to Bend from Alta, Utah. where they took over an ailing restaurant and turned it into a nationally-known fine-dining restaurant. Kathy has over 25 years experience in the dining room, and chef Timothy, professionally trained in France, has over twenty years of experience in the kitchen.

Tim grew up in the Pacific Northwest not far from Seattle. After a spell teaching high school in Alaska, he attended culinary school in Paris, France. Much time was spent traveling the French countryside studying the culture and the food from the vantage point of his touring bicycle. “Culinary school gives every student the same training but I have used mine to give form to the memories of my Grandmother’s kitchen, the smells of the French country villages on Sunday morning, as well as memories of meals in some of the finest restaurants in France.”

This intimate sixty-five-seat restaurant is the perfect place to enjoy the warmth of good company. The exterior of the restaurant belies the interior. Once you find the Jackalope Grill, you’ll see that it has particularly easy access for those in Bend’s Southwestern neighborhoods and diners coming from areas south of Bend such as Sunriver.

The Jackalope Grill offers a Northwest menu of wild game, fresh seafood, pasta, poultry, and Oregon beef served in a comfortable setting. Fresh, local, and organic products are featured whenever possible. The Jackalope Grill has taken special care in assembling an award winning assortment of fine wines, spirits, and beers guaranteed to please the discriminating patron.

If you have not dined at the Jackalope Grill lately, you are in for a real surprise and treat when you go there.

Please join us for Women Tasting Wine. Cost is $45. For reservations, please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.

Cooking Classes

Tim will be teaching cooking classes in February and March, his first cooking class will be held February 2. Space is limited, so reserve your spot now!