I'm up in Tahoe tonight and had some leeks and carrots left over from this week's csa box. I wasn't sure how I wanted to prepare them but got an idea from earlier in the afternoon when I experimented with day old, homemade scones. Earlier I took some nice, fluffy scones, cut crosses in them, spread thin slices of butter and raspberry preserves over it. Heating my oven to 350, I placed the scones on a baking sheet for about five to ten minutes (depends on elevation).
Anyhow the raspberry sauce baked tasted outstanding and it gave me the idea of using it as a sweetener for the vegetables. So I combined about a 1/5 of a cup of raspberry preserves, two tablespoons of virgin olive oil, a teaspoon of salt, pepper and cayenne pepper, a bunch of leeks & about six medium sized carrots. It had a wonderful hot & sweet base, which complemented a turkey taco dinner.
The Sauvignon Blanc was an '07 Kim Crawford from New Zealand. A steady, consistent, floral white that took the edge off the spiciness but didn't accentuate anything either.