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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.
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