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Island Cream Sauce (for the Crab Stuffed Mushrooms)
½ pt. heavy whipping cream
½ pt. chicken stock
1/3 cup Chardonnay (you get the idea, right?)
¼ cup rum
1/3 cup English Cheddar
½ cup roug
Mix chicken stock, cream, and Chardonnay in a large sauce pan. Add ginger, salt, and
white pepper to taste. Burn off the alcohol from the rum, and add the rum to the mixture. Heat the
mixture, and, just before it boils, add the roug. Finally, slow boil for about five minutes, add the
cheese, and serve.
Cherry Demi-Glaze (for the Sausage Stuffed
Mushrooms)
½ qt. demi-glaze
½ cup cherry juice
½ cup Cherry Wine
¼ cup raspberry liquor
Mix all ingredients, simmer for five minutes or so, and serve.
Southern Fried Chicken Strips
Another one from Chef Fred. This was served at the August 2007 event.
8 oz. chicken breast
1 cup flour
2 eggs
½ cup milk
3 cups oil
Pound the chicken breast with a meat mallet (for quicker cooking). Blend together flour
and steak seasoning in a dish. In a separate dish, combine the milk and eggs, and beat for 30 seconds.
Coat the chicken in the flour and seasoning mix, and then dip it into the egg wash. Then coat the
chicken again in the flour/seasoning mix. Cook the chicken in a pan with the oil until golden
brown.
Swedish Meatballs
Chef Fred's final contribution. He has since left the Tecumseh Club, but his recipes remain as a
tasty testimonial. This was also served at our August 2007 wine trail event.
1 quart demi-glaze
12 pre-cooked 1 oz. meatballs
½ cup heavy cream
1/2 cup Merlot
Combine demi-glaze, cream, and wine into a sauce pan. Reduce over low heat for five to
ten minutes, stirring often. Pour the reduced sauce over the (already cooked) meatballs.
Jamaican Fruit Salsa
1 jalapeño
½ cup mangos
½ cup honeydew melon
½ cup kiwis, chopped small
½ cup watermelon
½ cup pineapple
¼ cup Pinot Gris
¼ cup spiced rum
Dice all fruit, and combine. Dice the jalapeño, and add it to the rest. Mix in
the wine. Burn off the alcohol in the rum, then blend the remainder into the mix.
Pentamere's Own Cold Wine Fondue with
Cheese
2 cups full-bodied red wine, such as Pentamere's Cabernet Sauvignon, Cabernet
Franc, or Chambourcin (or 2 cups non-alcoholic red wine)
1 cup granulated sugar
4 teaspoons dry fruit pectin
Sharp Cheddar or Montery Jack cheese, in ½-inch cubes
Combine wine and sugar in 10-inch skillet. Cook over medium-high heat until mixture
comes to a boil (two or three minutes). Reduce heat to medium; continue cooking, stirring occasionally,
until mixture is reduced to about one cup (20 to 25 minutes). Stir in pectin; continue cooking,
stirring constantly, for one minute. Cool completely, and serve as a dip for the cheese cubes.
Fondue is usually made from cheese, white wine, and savory seasonings, into which Frech
bread is dipped. Here, the cheese is used as a dipper for this richly flavored “fondue.”
Try dipping peices of fruit, gingerbread, or angel food cake, as well as cheese, into this shiny,
berry-colored syrup
Three-Vegetable Pate
Spinach Layer
2 (10-oz.) pkg. frozen chopped spinach, thawed, cooked, drained
2 tablespoons butter
½ cup chopped green onions
½ cup half-and-half
3 eggs, lightly beaten
¼ cup of Pentamere Mystic Apple semi-sweet fruit wine
½ teaspoon salt
Mushroom Layer
1 lb. fresh mushrooms
1 tablespoon fresh lemon juice
¼ cup butter
1 cup chopped onions
2 tablespoons Pentamere Mystic Apple semi-sweet fruit wine
1 teaspoon salt
¼ teaspoon freshly ground pepper
2 eggs, slightly beaten
4 tablespoons dry stuffing mix
Carrot Layer
3 (8-oz.) cans sliced carrots, drained
2 tablespoons butter
2 tablespoons all purpose flour
¼ cup half-and-half
½ teaspoon salt
2 eggs, slightly beaten
Fresh dill sprigs
1) Heat oven to 350 degrees Fahrenheit. Spray 9 x 5-inch loaf pan with non-stick cooking
spray. Line bottom and sides of pan with aluminum foil.
2) Place spinach in large bowl. In large skillet, melt 2 tablespoons butter over medium heat. Add
green onions; sauté 5 minutes or until tender. Stir in half-and-half, eggs, stuffing mix, cheese
and salt. Add onion mixture to the large bowl with the spinach in it; mix well. Spoon spinach mixture
into loaf pan. Smooth surface with spatula.
3) Trim mushrooms; wipe with damp cloth. Select 8 perfect mushrooms; toss with lemon juice in medium
bowl. Chop remaining mushrooms finely. In same large skillet, sauté whole mushrooms in butter 5
minutes. Arrange mushrooms in a row, lengthwise over spinach.
4) In same large skillet, sauté chopped mushrooms and onions until very slightly browned and
dry. Stir in wine, salt, and pepper. Remove from heat. Blend in eggs and stuffing mix. Spoon mixture
over whole mushrooms and spinach. Smooth surface with spatula.
5) In food processor, puree carrots until fairly smooth. In medium saucepan, melt butter over
medium-high heat. Stir in flour, half-and-half, salt, and carrots; cook, stirring constantly, until
mixture comes to a boil. Remove from heat; beat in eggs, all at once. Spoon over mushroom layer.
6) Cover pan with parchment paper, then aluminum foil. Set in larger pan; place on oven rack. Pour
boiling water into larger pan to the depth of 1½ to 2 inches. 7) Bake 2 hours or until pate
feels firm to the touch and knife inserted near center comes out clean. Transfer pan to wire rack. Cool
1 hour. Refrigerate, covered, overnight. Loosen around sides of pan; unmold pate onto platter. Garnish
with dill sprigs
16 to 20 servings
Fall Harvest Pate
Position a rack in the center of the oven. Preheat the oven to 325
degrees Fahrenheit. Line the bottom and sides of a 9 x 5-inch (8-cup) loaf pan with 12 to 16 slices of
bacon. Then in a large bowl combine:
1 lb. ground veal
2 large eggs, lightly beaten
½ cup heavy cream
1 tablespoon finely chopped garlic
2 teaspoons dried thyme
1½ teaspoons salt
1½ teaspoons ground black pepper
1 teaspoon freshly grated or ground nutmeg
1 teaspoon sweet paprika
½ teaspoon ground sage
½ cup apples
Mix until well combined. Heat in small saucepan:
1/3 cup Pentamere Mystic Apple semi-sweet fruit wine
If using electric heat, ignite with a match; if using gas heat, tilt the pan to catch
the flame. Pour the flaming wine into the meat mixture and mix well to combine. Fill the lined loaf pan
with the meat mixture and spread evenly. Place over the top:
5 or 6 slices of bacon
Butter a piece of aluminum foil and place on top of the bacon to seal. Place a dish
towel in a 13 x 11-inch roasting pan. Fill the pan halfway with water for a hot-water bath and place
the loaf pan in the water bath. Place the pan in the oven and cook until the juices run clear and an
instant-read thermometer inserted in the center registers 160 degrees Fahrenheit, about 1½ to 2
hours. Remove to a rack to cool completely. Place a small board or another loaf pan on top of the foil
and weight with 2 or 3 one pound cans. Refrigerate until firm, at least 12 hours or up to 4
days.
To serve, remove the bacon from the top. Run a sharp knife around the edge, and turn the
pate out onto a serving platter or cutting board. Remove the bacon from the bottom and sides of the
pate and slice into approximately ¾-inch slices. Serve with:
Cornichons
Mustard, preferably Dijon
French bread
Quick and Easy Hors d'oeuvres
This speedy recipe was contributed by loyal Pentamere customer Fran Heitz.
Salty flat bread or crackers (the saltier, the better)
Sharp white cheddar cheese
Pentamere's Pinot Gris Wine Jelly
Place slices of white cheddar on the salty flat bread or cracker, then add a dollop of
the Pinot Gris wine jelly. Serve with wine. (Whose wine? Need you ask?)
Angelic Wine-berries
From the kitchens of Pentamere's own Annie Gerten.
One 15 oz. angel food cake, cut into bite size cubes
2 lbs. fresh strawberries hulled and chunked
1/3 cup sugar
½ bottle of Pentamere Golden Strawberry dessert wine
Slowly combine sugar and wine over low heat to create a simple syrup. Add the chopped
strawberries and stir gently (this can also be done in a slow cooker). Place cake cubes in individual
serving dishes, spoon on warmed strawberry mixture. Add whipped cream if desired.
Grilled Beef Tenderloin Sliders
¼ cup mayonnaise
2 tbsp prepared white horseradish
2 tbsp (¼ stick) butter, divided
3 1-inch thick beef tenderloin steaks
Salt and pepper, to taste
1½ medium onions, thinly sliced
2½ large shiitake mushrooms, stemmed, caps thinly sliced
½ cup beef broth
4 slider buns, halved horizontally
1 cup arugula
6 - 8 oz Brie cheese
Leave Brie at room temperature for later use.
Blend mayonnaise and horseradish in a small bowl.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle tenderloin steaks with
salt and pepper. Add steaks to grill and cook to desired doneness, about 5 minutes per side for
medium-rare. Using tongs, transfer steaks to work surface.
Melt 1 tablespoon butter in skillet over medium-high heat. Add onions; sauté until dark brown,
about 25 minutes. Add mushrooms; sauté until tender, about 5 minutes. Add broth; boil until
juices are reduced to glaze, stirring occasionally, about 1 minute. Season onion mixture to taste with
salt and pepper.
Place slider bottoms on plates, and spread each with horseradish mayonnaise. Top with 3 or 4 arugula
leaves. Thinly slice steaks and divide evenly among sliders. Top with Brie cheese and then onion
mixture. Spread remaining mayonnaise on cut side of slider tops. Place tops on sandwiches.
Chocolate Jubilee Cheesecake
Another "in-house" recipe, from Pentamere's Sherrie Kegeler
2 cups chocolate cream cookie crumbs
½ cup (1 stick) butter or margarine, melted
2 cups (12 oz pkg.) semi-sweet chocolate chips
2 pkgs (8 oz each) cream cheese, at room temperature
1 can sweetened condensed milk
3 large eggs, at room temperature
½ cup Pentamere Cherries Jubilee dessert wine
Preheat oven to 325 degrees. Combine cookie crumbs and melted butter. Press into bottom of a 13 x 9
pan. In large glass bowl, microwave chocolate chips 1½ minutes. Stir with rubber spatula until
melted. Let cool slightly.
Combine chocolate, cream cheese and sweetened condensed milk. Using an electric hand mixer heat on low
for 30 seconds. Increase speed to medium and beat until thoroughly combined, about 1 minute. Add eggs
and wine. Beat an additional minute. Pour filling over crust and spread until smooth.
Place on center rack in oven. Bake 45-50 minutes or until surface is shiny and center jiggles
slightly. The cheesecake will firm as it cools. Place on wire rack to cool for 30 minutes. Cover with
plastic wrap and chill at least one hour (preferably overnight, to allow the flavors to blend).
Cheesecake can be stored in the refrigerator for up to a week covered with plastic wrap and foil. It
can be frozen for up to 2 months wrapped in foil. Thaw in the refrigerator before serving.
Chicken Ballotine
This was served at our April 2009 event.
1 1/3 oz boursin cheese, softened
2 tbsp unsalted butter, softened
Two 4 oz boneless chicken breasts, pounded ¼ inch thick
2 tbsp olive oil
3 oz prosciutto ham, sliced thinly
8 oz seeded fine julienne red pepper
1) Coat red pepper in olive oil, and roast on a butane burner. Turn pepper frequently.
2) When pepper is black on all sides, put in bowl and cover with plastic wrap for 5 minutes.
3) De-seed and de-vein pepper.
4) Perform eight-cut on chicken, reserve skin and butterfly breast. Cover cutting board with plastic
wrap. Put another piece of plastic wrap over top of the breast. Pound out breast to ¼"
thick.
5) Spread softened Boursin cheese on each breast, lay one slice of thin-sliced prosciutto on each
breast; lay red pepper julienne on chicken, add ½ tablespoon softened butter to each chicken
breast.
6) Roll each breast tightly and cover in skin. Put ½ tablespoon softened butter on top of each
chicken breast. Season chicken breast on all sides with salt and pepper.
7) Put chicken in mini loaf pans and place inside a slightly filled cake pan of water.
8) Put chicken in 400 degree F. oven for 15 minutes.
9) Remove chicken from oven, flip chicken breasts and drain. Place ½ tablespoon butter on top
of each chicken breast.
10) Return to oven, bake 15-25 minutes more and check temperature to make sure that it is 165
degrees.
11) Slice chicken on bias into three equal slices.
12) Plate chicken around parmesan basket of gnocchi and broccolini.
Spinach Florentine Ravioli with Garlic Aioli
Another April 2009 recipe.
15 oz fresh ricotta cheese (about 2 cups)
3 lbs spinach, large stems discarded
About 3 cups freshly grated Parmesan cheese (¾ pound)
½ teaspoon freshly grated nutmeg
Salt and freshly ground pepper
5 extra-large egg yolks
1 cup all-purpose flour
1 stick (4 oz) unsalted butter
Fresh sage leaves, for garnish
1. Spoon the ricotta into a large coffee filter set in a strainer and drain for 1 hour.
2. Bring a large pot of salted water to a boil. Add the spinach and cook for 10 minutes, then drain in
a colander and cool under cold running water. Drain the spinach thoroughly. Working with one handful at
a time, squeeze the spinach until very dry. Finely chop the spinach.
3. In a large bowl, combine the drained ricotta with the spinach, 2 cups of the parmesan, and the
nutmeg. Season generously with salt and pepper, add the egg yolks and stir until evenly combined.
4. Bring a large pot of salted water to a boil. Spread the flour on a plate. Form level tablespoons of
the spinach-ricotta mixture into balls. Roll the balls lightly in the flour until coated. Arrange the
balls on a lightly floured baking sheet.
5. Melt the butter in a medium skillet. Pour the butter into a large, warmed baking dish and keep warm
near the stove.
6. Gently drop one-third of the balls into the pot and cook just until they rise to the surface. Using
a wire skimmer or slotted spoon, transfer the ravioli to the baking dish in a single layer. Return the
water to a boil and cook the remaining balls in 2 batches. Coat with garlic aioli and sprinkle with
fresh parmesan, garnish with sage leaves.
Garlic Aioli (for the Spinach Ravioli)
1 large head garlic
2 tbsp extra virgin olive oil
2 egg yolks
1 clove garlic, mashed to a paste
Juice of 1 small lemon
¼ cup water
¼ teaspoon salt
Pinch of ground cayenne pepper
1½ cups extra virgin olive oil
To roast the garlic, preheat the oven to 300°F (150°C). Cut a thin slice off the very top of
the head of garlic to expose the tops of all the cloves. Set the garlic head in a shallow baking dish.
Pour the oil slowly over and into the head. Season with the salt and pepper. Cover the pan with
aluminum foil and bake for 1¾ hours, until the garlic is very soft and tender. Don't rush
it; older garlic may take longer. Drain and reserve the oil, and set the garlic aside.
When cool, squeeze the pulp out of the roasted garlic into a food processor or blender and add the egg
yolks, garlic, lemon juice, water, salt, and cayenne pepper. Purée until smooth. With the motor
running, add the reserved roasting oil and the additional 1½ cups oil in a slow, steady stream
and continue processing until emulsified.
Makes about 2 cups.
Coq au Vin
From the 2009 Big Grape Tour. This recipe was borrowed from here.
4 slices bacon
2 chicken breasts
2 thighs
2 legs
½ cup flour
Salt and pepper
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 cups mushrooms
2 carrots, cut in 2-inch pieces
¼ cup cognac or brandy
1 bottle Burgundy wine
2 cups chicken broth
5 sprigs fresh thyme
2 teaspoons herbs de Provence (see ingredients and recipe below)
3 bay leaves
Fresh parsley, chopped, for garnish
In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to
paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on
both sides. Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a
small glass. Remove pan from heat, pour in cognac, put pan back on the flame. Flambe by lighting a long
match and holding it just above the pot and light the fumes. The brandy will catch fire and the flames
will burn out within 1 minute. When the flames die down, gradually stir in the wine and broth. When the
wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer
for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or
cornstarch to aid in the thickening process. To serve, top the chicken and vegetables with reserved
crumbled bacon and fresh parsley. Yields 4 to 6 servings.
Herbs de Provence
For the Coq au Vin, above.
3 Tablespoons dried marjoram
3 Tablespoons dried thyme
3 Tablespoons dried savory
1 teaspoon dried basil
1 teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon fennel seeds
Combine marjoram, thyme, savory, basil, rosemary, sage, and fennel. Mix well and spoon into a
tightly-lidded jar. Store in a cool, dark place up to 4 months.
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