Grilled Chicken with Red Wine Sauce (Serve with Stonehaus Davenport Red)
Yield: 4 servings
4 grilled chicken breasts (use breasts with or without skin or bones)
1-1/2 cups dry red wine (Stonehaus Davenport Red)
1 large shallot, peeled and minced
1/2 cup unsalted cold butter, diced
1 tablespoon white miso, optional
1/4 teaspoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
While the chicken is on the grill, place the wine in a heavy saucepan over medium-high heat. Boil for 10 minutes or until reduced to 1/ 4 cup. Remove from the heat and gradually add the butter, whisking until smooth. Stir in the white miso (if using), soy sauce, salt, and pepper. Serve warm with the grilled chicken.
Picnic Lemon Cakes (Serve with Paris Winery Sauvignon Blanc)
Yield: 12-15 servings
1 box lemon cake mix (plus the ingredients to make the cake)
1 (3 ounce) box lemon gelatin
1 (3 ounce) box vanilla pudding mix
2 cups milk
1 (16-ounce) container frozen whipped topping, thawed
1 lemon, thinly sliced
Prepare the cake mix according to the package directions for muffins. Cool the cooked muffins completely on a wire rack.
Bring 1/2 cup of water to a boil and add the gelatin, stirring to dissolve. Add 1 cup of ice cubes and stir until dissolved. Immediately add the pudding mix and milk. With a hand mixer, beat until the mixture is fluffy. Add the whipped topping and beat well. Transfer to a piping bag.
Place 1 cake muffin in the bottom of a small canning jar. Pipe the topping over the muffin and top with another muffin and repeat. Cover with the canning lid and refrigerate until ready to serve. Garnish with a lemon twist and serve cold.
Goat Cheese Mousse with Red Wine Sauce (Serve with Century Farm Norton)
Yield: 6-8 servings
2 cups dry red wine (Century Farm Norton)
1/ 2 cup port (Beans Creek Apropos)
1 teaspoon whole peppercorns
1 shallot, peeled and minced
2 thyme sprigs + 1/ 2 teaspoon chopped
1 cup sugar
1 (11-ounce) plain goat cheese log
2 tablespoons heavy cream
Pinch of black pepper
Toasted pecans or walnuts
Place the wine, port, peppercorns, shallots, thyme sprigs and sugar in a heavy saucepan over medium high heat. Bring to a boil and reduce for 35 minutes, stirring frequently. Remove from the heat and allow to cool.
Meanwhile, place the goat cheese, cream, pinch of pepper and the chopped thyme in the bowl of an electric mixer. Beat until smooth and fluffy. Transfer to a serving container. Serve spread over crostini with a drizzle of the sauce and sprinkling of the nuts.
Fresh Tomato Garden Salad with Balsamic Syrup (Serve with Amber Falls Pinot Gris)
Yield: 6 servings
2 cups balsamic vinegar
1 teaspoon brown sugar
3 sage leaves
1 garlic clove, peeled and minced
4-6 fresh tomatoes, cut in eighths
1 teaspoon olive oil
1/4 cup shredded basil leaves
1 cup cubed fresh mozzarella
1/4 cup parsley leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
In a small saucepan over low heat, combine the balsamic vinegar, brown sugar and sage. Reduce to 1/3 cup and strain. Discard the sage leaves and allow to cool completly. Meanwhile toss together the garlic, tomatoes, oil, basil, mozzarella, parsley, salt, and pepper. Arrange on a bed of greens and drizzle with the balsamic syrup. Serve immediately.
Orange Cream Cake (Serve with Grinder’s Switch Ivory Mist)
Yield: 12 servings
1 (3-ounce) box orange gelatin
1/2 cup hot water
1 package white or orange cake mix
3/4 cup vegetable oil
1 teaspoon + 1/2 cup orange juice, divided
1/2 cup unsalted butter, melted
2 cups powdered sugar
Preheat the oven to 325 degrees. Grease and flour a tube pan and set aside. In a mixing bowl, combine the gelatin and hot water. Stir in the cake mix, oil, 1 teaspoon of the juice and eggs. Mix well and transfer to the prepared pan. Bake 40-50 minutes or until a tester inserted in the center comes out clean. Meanwhile, stir together the butter, remaining orange juice and powdered sugar. Cool the cake 5 minutes in the pan. Poke holes in the cake with an ice pick and slowly pour the powdered sugar mixture evenly across the top. Allow to completely soak into the cake. Let cool completely before removing, slicing and serving.
Wine Infused Pasta with Fresh Herbs
3-1/ 4 cups dry red wine
3 cups water
3/4 pound dry pasta
1/4 cup olive oil
3-4 garlic cloves, peeled and minced
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh parsley
1 cup coarsely chopped pecans or walnuts, toasted
1/4 cup grated Parmesan cheese
Black pepper to taste
In a large saucepan, bring 3 cups of the wine and the water to a boil over high heat. Add a liberal pinch of salt and the pasta. Cook until al dente, then drain and reserve 1/ 4 cup of the cooking liquid. Place 2 tablespoons of the oil in a large skillet over medium high heat. Add the garlic, cayenne and a liberal sprinkling of salt. Cook for 1 minute and add the remaining wine and reserved cooking liquid. Bring to a simmer and add the pasta. Cook 2 minutes and add the remaining oil, parsley, nuts, cheese, and pepper to taste. Serve warm.