Recipes and Wine Pairing Suggestions
Listed are some of the favorite recipes we have prepared for our monthly winemaker tasting events. Feel free to try these out on your friends and family. We have suggested wine pairings based upon feedback from our loyal customers and much trial and error. Enjoy! Wild Mushroom Pate
Great with Pinot Noir Ingredients: 3 tablespoons unsalted butter ½ cup finely chopped shallots 2 teaspoons minced garlic 8 oz wood ear or shitake mushrooms, stems trimmed and coarsely chopped 8 oz fresh morel mushrooms, stems removed and coarsely chopped 8 oz fresh chanterelle mushrooms, stems trimmed and coarsely chopped ( substitute any other type of wild mushroom for any of these you cannot find ) ½ cup dry white wine 1 ½ teaspoons fresh thyme ½ teaspoon salt ¼ teaspoon ground black pepper 3 tablespoons chopped fresh parsley leaves 1 teaspoon truffle oil 4 oz softened cream cheese 4 oz softened goat cheese Preparation: In a large skillet, melt the butter over medium high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant – 2 to 3 minutes. Add the mushrooms and cook, stirring, until wilted and starting to brown. Add the wine, thyme, salt, and pepper and cook, stirring, until the wine is nearly all evaporated, 5 minutes. Add the parsley and truffle oil and cook for 30 seconds. Transfer to a food processor. Process with the cheeses until well combined. Adjust seasoning to taste. Transfer to a decorative ramekin or bowl, cover and refrigerate until set – 3 to 4 hours. Yields about 3 cups of wonderful pate. Spread on crackers or toast points. Diane’s Chicken Liver Pate
Great with Pinot Noir, Merlot and Cabernet Ingredients: 1/4 cup butter 1/2 cup chopped shallots 1 teaspoon dry mustard 1 teaspoon curry powder 1/4 tablespoon ground cloves 1/8 tablespoon ground pepper 1/2 teaspoon salt dash cayenne 1 pound chicken livers 1 tablespoon unflavored gelatin 3 tablespoons water 1/2 cup whipping cream 3/4 cup crème fresh 2 tablespoons cognac Preparation: Melt ¼ cup of butter and add shallots and spices. Cook and stir until the onion is tender and browned. Add the liver and cook until it’s no longer pink. Put the liver and onion mixture into a food processor and blend until smooth. Sprinkle the gelatin over the water and heat until it’s dissolved. Add the cream, crème fresh, cognac to the processor. Add the gelatin mixture and process again until smooth. Pour into a rectangular pan. Refrigerate until ready to serve. Tip: Lightly oil the pan and line with a plastic food wrap. This makes it easier to transfer the pate to a serving dish. Just invert onto the serving dish and remove the wrap. Serves 8 to 10 people as a standalone appetizer. One recipe will serve 20 to 30 people when other appetizers are available. Shrimp Mousse
Dry White Wines Recommended Ingredients: ½ cup medium dry or dry sherry 1 cup chicken broth 2 envelopes unflavored gelatin 1 cup heavy cream 1 ½ pounds cooked shrimp, peeled and deveined. 1 cup mayonnaise, sour cream, or low fat plain yogurt 1 teaspoon prepared horseradish or to taste (use fresh horseradish if available) 1 teaspoon capers, drained and rinsed or to taste 3 tablespoons shallots, minced salt, ground white pepper, fresh lemon juice, and dried tarragon to taste Preparation: Oil a 6-cup mold and line with plastic wrap. Combine the sherry, broth and gelatin in a saucepan and heat until the gelatin dissolves. Whip the cream in a food processor fitted with the metal blade until it holds soft peaks, or with an electric mixer in a bowl. Remove from the processor and set aside. Combine the shrimp, mayonnaise, horseradish, capers, shallots, seasonings, and dissolved gelatin in the food processor and process until smooth. Taste and adjust seasonings. Gently fold in the whipped cream and pour the mousse into the prepared mold. Refrigerate until firm, about 4 hours. Invert onto a platter and remove the plastic wrap. Wild Mushroom Pate w/Marsala
Great with Pinot Noir Ingredients: ¼ cup unsalted butter – more as needed ½ cup finely chopped shallots 1 lb wild mushrooms such as shitake mushrooms, stems trimmed and coarsely chopped; morel mushrooms, stems removed and coarsely chopped; or chanterelle mushrooms, stems trimmed and coarsely chopped 3/4 lb chicken or duck livers 3/4 cup marsala ½ teaspoon salt ¼ teaspoon ground black pepper 4 oz sour cream or crème fresh Preparation: In a large skillet, melt the butter over medium high heat. Add the shallots and cook, stirring, until soft – 2 to 3 minutes. Reduce heat to medium. Add the mushrooms and cook, stirring, until soft and starting to brown. Continue to add butter as needed. Add the chicken or duck livers and continue to cook on low until very little pink remains in the livers. Add ½ cup marsala wine, salt, and pepper and cook, stirring, until the wine is nearly all evaporated, 5 minutes. Transfer to a food processor. Process with sour cream and remaining ¼ cup marsala wine until well combined. Leave a little chunky. Adjust seasoning to taste. Transfer to a decorative ramekin or bowl, cover and refrigerate until set – 3 to 4 hours. Yields about 3 cups of wonderful pate. Spread on toasted pecan raisin bread/crostinis. Serve along with double or triple cream brie and a wonderful Pinot Noir. Red Wine Braised Short Ribs
Great with most full bodied red Ingredients: ¼ cup olive oil 6 pounds beef short ribs (on or off the bone) salt and fresh ground pepper 2 celery ribs, coarsely chopped 1 carrot, coarsely chopped 1 large onion, coarsely chopped ½ cup tomato paste 5 thyme sprigs 1 bay leaf 6 to 8 garlic cloves halved 1 quart chicken stock 2 cups dry red wine 1/3 cup white vinegar Preparation: 1. Preheat the oven to 325 degrees. Heat 2 tablespoons of the olive oil in a large casserole dish. Season the ribs with salt and pepper. Brown short ribs in the casserole on all sides (about 2 minutes a side). Remove ribs and set aside. Continue adding oil as needed to brown the remaining short ribs. 2. Add the celery, carrot and onion to the casserole and cook over moderate heat until softened, about 7 minutes. Add tomato paste and cook, stirring until glossy, about 2 minutes. Add the thyme sprigs, bay leaf and garlic and cook, stirring for 2 minutes. Add the chicken stock, wine and vinegar and bring to a boil. Return the short ribs to the casserole, then cover them and braise in the oven until the meat is very tender, about 3 hours. Caramelized Onion Tart with whole wheat crust
Great with most full bodied red Ingredients: 1½ cups whole wheat flour, plus more for dusting salt 1 stick plus 1 tablespoon cold unsalted butter, cut into ½-inch dice ¼ cup cold water 3 tablespoons extra-virgin olive oil 4 medium sheet onions, halved and thinly sliced (about 1 ½ pounds) 2 teaspoons coarsely chopped fresh thyme leaves freshly ground pepper 3 ounces creamy blue cheese, crumbled (about ¾ cup) Preparation: In a food processor, pulse the flour with ½ teaspoon of the salt. Add the diced butter and pulse until it’s the size of small peas. Sprinkle in the cold water and pulse again until the tart dough begins to come together. Turn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap the dough and refrigerate until it is firm, at least 1 hour. Preheat the oven to 400 degrees. Meanwhile, in a large skillet, heat the oil. Add the onions and cook over moderate heat, stirring occasionally, until soft and lightly golden, about 25 minutes. Reduce the heat to low and continue to cook, stirring occasionally, until the onions are golden, about 15 minutes longer. Stir in the thyme and season with salt and pepper. Remove from the heat and let the onions cool to room temperature. On a lightly floured work surface, roll out the dough to a 12-inch round. Wrap the dough around the rolling pin and transfer it to a 10-inch fluted tart pan with a removable bottom. Press the dough into the pan and trim off any excess. Use the scraps to patch any cracks. Prick holes all over the bottom of the crust with a fork. Bake until the crust is lightly browned, about 20 minutes. Spread the onions in the tart shell and sprinkle with the blue cheese. Bake until the cheese is melted and onions are warm, about 5 minutes. Cut the tart into wedges and serve. Make Ahead: The tart can be made up to 4 hours ahead and kept covered at room temperature. Serve at room temperature or rewarm in a 350 degree oven. Serves 8 Eggplant and Butternut Squash Tagine
Try this with Syrah SERVES: 6 Its great virtue is that it can be made ahead and served at room temperature. Ingredients2 pounds eggplant, sliced crosswise, 1/2 inch thick
Salt
2 pounds butternut squash, peeled and sliced crosswise, 1/2 inch thick
2 tablespoons extra-virgin olive oil, plus more for brushing
Freshly ground pepper
3/4 pound skinless, boneless chicken breast, cut into 1/2 -inch pieces
8 large scallions, finely chopped
1/4 cup drained capers
1 large green bell pepper
1/2 cup shredded Gruyère cheese
6 large eggs, beaten Preparation Arrange the eggplant slices on a work surface and sprinkle with salt. Transfer the eggplant to a colander, top with a plate and weight it down with heavy cans. Set the colander in the sink and let the eggplant drain for 1 hour. Meanwhile, preheat the oven to 425°. Brush the squash slices on both sides with olive oil and arrange them on 2 large baking sheets. Season with salt and pepper and bake for about 25 minutes, or until tender and golden brown. Pat the eggplant slices dry. Brush them on both sides with olive oil and arrange on 2 large baking sheets. Bake for 25 minutes, or until tender and golden brown. Transfer the eggplant to a plate. Turn the oven down to 350°. In a medium skillet, heat 1 tablespoon of the olive oil. Add the chicken and scallions and cook over moderately low heat, stirring, until the chicken is white throughout, about 5 minutes. Transfer to a food processor. Add the capers and the remaining 1 tablespoon of olive oil and season with salt and pepper; process to a coarse paste. Roast the bell pepper directly over a gas flame or under the broiler until charred all over. Transfer the pepper to a bowl, cover with plastic wrap and let steam for 5 minutes. Peel the pepper and discard the core, seeds and stem. Cut lengthwise into 1/4-inch-thick strips. Lightly grease a large baking dish. Line the dish with half of the eggplant slices. Spread half of the pureed chicken over the eggplant and sprinkle with half of the Gruyère. Top with the squash slices and drizzle with 3 tablespoons of the beaten eggs. Top with the remaining chicken, Gruyère and eggplant slices. Arrange the bell pepper strips over the eggplant in a lattice pattern. Pour the remaining beaten eggs evenly over the filling, tilting the dish as necessary. Cover the tagine with foil and bake for 20 minutes. Uncover and bake for about 20 minutes longer, or until the tagine is bubbling hot and the eggs are set. Let stand for at least 20 minutes and for up to 2 hours before serving. Make Ahead The recipe can be prepared through Step 5 and refrigerated overnight. Rhubarb and Berry Crisp
Try this with Petite Sirah or a Petite Sirah Port Ingredients: 1 ¼ cups sugar ¼ cup quick-cooking tapioca 1 teaspoon ground cinnamon 1 teaspoon grated orange peel 4 cups diced rhubarb 1 cup raspberries 1 cup blackberries 2 tablespoons fresh lime juice 1 cup all-purpose flour ½ cup unsalted butter or margarine ½ cup brown sugar 1/8 teaspoon ground nutmeg Preparation: Preheat oven to 375 degrees F. In a shallow 2-quart baking dish, mix together the sugar, tapioca, cinnamon, and orange peel. Add the rhubarb, berries and lime juice and mix together thoroughly. Let mixture sit for at least 30 minutes, mixing several times so that tapioca softens. In a food processor or blender, add the flour, butter, brown sugar, and nutmeg. Blend until mixture forms lumps. Remove mixture from processor and crumble evenly over the top of the fruit. Place on middle rack of preheated oven. Bake crisp until top is golden brown and juices are bubbling, about 35 minutes. Remove crisp from oven and place on wire rack. Let cool for 15 to 20 minutes before serving. Serves 6 to 8. Chicken breasts with date and walnut stuffing
Great with Pinot Noir Ingredients: Stuffing: 1 cup pitted dates, coarsely chopped 2/3 cup walnuts 1 tablespoon chopped shallots 2 tablespoons chopped parsley ½ cup chopped smoked duck breasts (can substitute ham if desired) 2/3 cup white breadcrumbs ¼ cup gruyere cheese finely shredded 1/8 teaspoon black pepper 3 tablespoons unsalted butter 4 chicken breasts, skinless, boneless salt, pepper, ground cumin Preparation: Place all stuffing ingredients except the breadcrumbs and cheese in a food processor and blend together in short pulses. Do not overprocess. Blend in cheese and breadcrumbs. Lift the “tenderloin” or filet from each breast. Flatten the breasts and filets with a mallet. Season each breast with a little salt, black pepper and cumin. Put some of the stuffing on each breast. Cover it with the filet and fold over the breast meat to form a nice thin package. Season the outside with salt and pepper. On medium high, heat 3 tablespoons of unsalted butter in a heavy flat sauté pan. Place the breasts, folded side down, in the pan and cook for about 90 seconds. This will seal the closure. Transfer the stuffed chicken breasts to a baking pan and bake at 400 degrees for 10 minutes. Turn each chicken breast over and bake for another 10 minutes. Serve warm on top of wild rice, or cold as an appetizer cut into ¾ inch slices. Stuffed Pork Tenderloin in Fig Sauce
Great with Pinot Noir Ingredients: 1 pork tenderloin Salt and Pepper to taste Stuffing: 1 cup fresh mission figs diced 4 oz crumbled well-chilled goat cheese ½ teaspoon minced garlic ¼ cup dried cranberries 4 oz smoked duck diced 1 tablespoon olive oil salt and pepper to taste Sauce: 2 cups dry red wine 2 cups black mission figs 2 cups low-sodium chicken broth 1 cinnamon stick Preparation: To make fig sauce, cut figs in half lengthwise. Combine cut figs, wine, chicken broth and cinnamon stick in a medium saucepan. Simmer over medium-high heat until thickened, stirring occasionally – about 30 minutes. Strain sauce, pressing on solids to release juices. Discard solids. Optionally, pour sauce back in saucepan and thicken with cornstarch if not at desired consistency. Cover and chill. Season the pork tenderloin with salt and pepper on all surfaces. Combine all stuffing ingredients into a bowl. Spoon the stuffing mix onto one side of the tenderloin reserving some of the stuffing for later. Place the second half of the tenderloin on top and wrap the tenderloins with pancetta or proscuito. Tie with string in several places to hold together. Sear pork tenderloins on all sides over medium high heat in a grill pan or on the grill. Place pork in a baking pan and roast in a 325 degree oven until center of tenderloin reaches 140 degrees or lightly pink. Remove from the oven and wrap tenderloin in aluminum foil and let stand for 15 minutes. Meat will continue to cook another 10 degrees in the foil. Slice pork into ½ to ¾ inch sections and place on plates. Top with more stuffing, if desired, and fig sauce.. Coffee Rubbed Filet Mignon
Cabernet, Cabernet, Cabernet I like to serve this filet topped with some blue cheese crumbles and a creamy peppercorn sauce. (Knorr’s makes a great sauce mix). Ingredients: 1 whole filet mignon properly trimmed and tied butter and olive oil for searing the meat The rub consists of 2 parts fresh ground coffee combined with 1 part black fresh ground pepper and 1 part kosher salt. (For an added flavor, add some dark cocoa powder to the rub) Preparation: Rub all surfaces of filet with coffee rub mixture. In a large skillet, melt some butter and olive oil over high heat. Sear the filet on all sides - about 30 seconds per side. Transfer filet to a baking pan and slow roast at 300 degrees in the oven until medium rare – inside meat temperature of 125 to 130 degrees. Remove from oven and let rest for about 30 minutes before slicing to prevent the juices from running out. Cover with aluminum foil to keep warm. This recipe will yield about eight 6 ounce servings of filet as a main course. To reduce the number of servings, ask your butcher for a smaller portion of a filet roast. Smoked Duck Pizza with Brie
Great with Pinot Noir This recipe is very easy if you start with duck breasts that have already been smoked and pre-made pizza crust. You can usually get smoked duck from a high end market like Whole Foods. I used Boubolli pizza crusts. This recipe yields two medium pizzas. Ingredients: 1 pound Brie, cut in ¼ inch thick slices 1 cup heavy cream Pre-baked pizza crust or pizza dough for 2 12-inch pizzas Vegetable oil for greasing pans 2 roasted red bell peppers, peeled, seeded and thinly sliced 2/3 cup thinly sliced crimini mushrooms 2 smoked duck breasts, boned, sliced into bite size pieces Preparation: Preheat oven to 500 degrees F. Remove the outer casing from the Brie and combine with the heavy cream in a saucepan. Cook over medium heat, whisking occasionally, until cream is very smooth and thick and has infused with the cheese flavor – about 30 minutes. If this mixture does not reach the right thickness, you can chill in the refrigerator for 15 to 20 minutes. Roll or shape pizza dough into 2 12-inch circles and place on lightly greased baking sheets. Using the back of a spoon, spread each pizza with a quarter of the Brie cream. Top each pizza circle with half of the duck, bell peppers, mushrooms and remaining Brie cream. Bake pizzas for 20 minutes or until golden brown and crispy.
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