Previous "UnCorked" Recipes:
The Academy of Wine – Smoked Turkey and Sundried Tomato Bruschetta
Sourdough Baguette- sliced ¼ “
2T finely chopped sundried tomato packed in oil (drained)
Bridgeview Winery – Gravlax: Salmon Cold-Cured with Fresh Dill
1 Salmon filet, skin attached and de-boned
Put salmon in a flat stainless steel or glass container. Combine salt, sugar and dill in a small bowl and use to cover the whole fish. Refrigerate for 3 – 4 days turning daily and removing excess water (salmon will look like a piece of leather). Rinse well and dry with a paper towel. Return fish to (cleansed) container and lightly marinade in olive oil and more fresh dill. Refrigerate for an additional 2 – 3 days and you will be ready to serve. Slice thin pieces of lox and serve on rye bread or bagels with cream cheese, sweet onions and capers.
Cricket Hill Winery – Mélange Vegetal avec Petite Pains (vegetarian)
3 tablespoons butter
For filling: Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onion and sauté until deep golden, about 7 minutes. Add next 7 ingredients and stir 1 minute. Add broth and 1 cup water; bring to boil. Reduce heat, cover and simmer until vegetables are almost tender, about 10 minutes. Stir in cream, shiitake mushrooms, peas and chives. Season to taste with salt. Bring mixture to simmer. Mix remaining 1 tablespoon butter and flour in small bowl to blend. Stir into vegetable mixture; simmer until mixture thickens slightly, about 5 minutes. Divide vegetable mixture among six 2-cup soufflé or baking dishes; set aside. (Can be prepared 1 1/2 hours ahead. Let stand at room temperature.)
Devitt Winery – Caponata
6T Extra virgin olive oil
Heat 4T olive oil in a sauté pan, add the eggplant and sauté until soft, about 10 minutes. Remove and place in a bowl.
Fiasco Winery at Jacksonville Vineyards – Minestrone Soup with Fresh Parmesan
1c tubetti pasta
Cook pasta.(al dente) Drain. Add a bit of olive oil to prevent sticking. Set aside. Warm chicken stock in large skillet.
John Michael Champagne Cellars – Cranberry-Mango Salsa
1.5 cups diced cranberries
Combine all ingredients, chill for 1 hour. Serve over a block of cream cheese or Brie. Can also be used as a chutney for turkey.
LongSword Vineyard – Crepe Torte with Spiced Quince and Whipped Chevre Crepe
In a blender add eggs, water, flour, and salt and process until smooth. Scrape down sides of container and process again for several seconds. Lightly oil the skillet. Ladle the batter 1/4 cup at a time into the pan and quickly swirl the pan around, coating the bottom with the batter. Do not turn crepe over until it is dry on the top, about one minute. Cook until browned lightly and not too dry. Be sure the pan doesn’t become too hot; as time passes, you may need to reduce heat slightly. Flip crepe over briefly and cook 20-30 seconds longer. When done, remove from pan and store with wax or parchment paper separating each crepe until ready to fill. Lightly oil pan before cooking each crepe. (Extra crepes may be frozen.) Makes around 20 crepes.
Spiced Quince Sauce
2 pounds fresh quince- baked until soft- core.
Combine quince, sugar, lemon juice and cinnamon in heavy, medium saucepan. Bring to a boil over high heat. Boil 45 to 50 minutes or until thickened, stirring occasionally and breaking quince into small pieces with back of wooden spoon.
Whipped Chevre (Goat Cheese)
6 oz. fresh goat cheese (Chevre)
Take a pot that a mixing bowl will fit on (or a double boiler), fill pot with water and bring to boil. Meanwhile, whip the cream until it forms soft peaks and place in refrigerator. Place goat cheese in a mixing bowl and put on top of the pot of boiling water. With a wooden spatula, stir the cheese until it softens and most of the graininess disappears. Pull the cheese from the pot and let cool to room temperature, then mix whipped cream delicately in the cheese and refrigerate.
To assemble, place a crepe, lacy-side up, on a plate or spring form pan. Spread each layer with 2 1/2 tbs of whipped goat cheese mixture to completely cover (spread a little thicker on outside edge). Drizzle with 2 tsp of spiced quince sauce, then top with another crepe. Continue to layer, spreading with filling, and drizzling every second crepe with sauce, finishing with a crepe. To serve, use a large sharp knife to cut torte into 8 portions and place on serving plates. Drizzle top with a little of remaining sauce.
Rosella’s Vineyard and Winery – Pulled Beef with Merlot-Chocolate Reduction Sauce
4 lbs. Boneless Beef Brisket or Shoulder
Heat oil in a non-stick skillet. Season the beef with salt, pepper, garlic & onion granules. Brown the meat on all sides in the skillet. Remove browned beef and place in the crock-pot. Pour Rosella’s Merlot in skillet and scrape up browned bits. Turn crock-pot on low, add the juices from the skillet. Add tomatoes, beef broth, liquid smoke, rosemary and thyme. Cover and allow to cook 8-10 hours. Remove meat from crock-pot and shred. Discard any fat. Keep meat warm while you prepare the sauce. Strain sauce & place in refrigerator to cool. Skim sauce for any surface fat. When ready to serve, bring sauce to a boil, reduce by half, add chocolate and butter. Add shredded meat to the sauce-warm through and serve. Serve over white rice with broccoli or your favorite vegetable side dish and a great bottle of wine. *To serve as an appetizer place shredded beef on crostini, crackers or sopes. Serves 4-6 Main Course
Schmidt Family Vineyard - Smoked Tri-Tip with Sauce Genevoise
1 bottle red wine
Pour wine into a non-reactive pan, add onion, parsley, shallots, garlic, bay leaf, thyme and mushrooms. Place pan over medium heat and reduce liquid to ¼ of its original volume. Add stock. Increase heat. Boil while stirring constantly until it is reduced by ½. Strain the sauce, whisk in butter to make the sauce thick and smooth. Serve over cooked beef.
Troon Vineyard – Corned Beef Croquettes
In a large bowl, beat 1 egg. Add the corned beef, potatoes, onion, salt and pepper; mix well Shape into 12 balls (Smaller = more)
Valley View Winery -Marinated Flank Steak
Combine wine, soy sauce, garlic, rosemary and thyme in heavy duty zip lock plastic bag. Add steaks and turn to coat. Season generously with pepper. Cover and refrigerate 4 to 8 hours, turning occasionally. Sear over high heat in barbeque grill, about two minutes per side. Move to indirect heat in grill, let cook for additional 10-15 minutes, rest 5 minutes before slicing thin across the grain.
1 unbaked tart shell pressed into 9 or 10” tart pan
Bridgeview Winery – 2004 Red Blend (75% Syrah, 20% Merlot, 5% Cab Franc)
2 teaspoons fennel seeds
Preheat oven to 400F. In a grinder- finely grind fennel seeds, salt, and peppercorns- then rub all over pork. Toss shallots with oil in roasting pan, nestle tenderloins among shallots and roast until thermometer shows 155F, about 30-35 min. Transfer pork to foil on work surface and cool to room temperature
Devitt Winery – 2004 Cabernet Sauvignon Select
Jacksonville Vineyards at Fiasco Winery – 2004 Claret
1 envelope unflavored gelatin (about 1 tablespoon)
In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat. In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2 cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight. Dip ramekins, 1 at a time, into a bowl of hot water for 3 seconds. Run thin knife around edge of each ramekin and invert onto center of a small plate. Top with ripe red berries and a sliver of great chocolate! Serves 8
LongSword Vineyard – Accolade (Sparkling Chardonnay)
1 pound corn husks
Prepare Bean Filling- Puree beans with chipotles and garlic in a blender or food processor. Heat oil in a large skillet- add bean puree, reduce heat to medium and simmer uncovered. Stir it occasionally until liquid is evaporated. Season to taste with salt. Cool to room temperature.
Assembling Tamales- Place one large cornhusk (or 2 overlapping smaller husks) on a flat work surface. Spoon 1/4 cup of the masa batter into the center where the husks join. Spread it into a 4-inch square with the back of a spoon. Place 1 heaping tablespoon Bean Filling (with a dollop of goat cheese) in center of square. As though wrapping a package, fold the sides of the husk over the filling, then bring the bottom and the top over the filling, overlapping as much as possible to tightly enclose the filling. (You now will have a small package, measuring approximately 3-inches by 2-inches.) If your tamales aren’t staying wrapped, you can use a piece of kitchen twine or strips of corn husk to secure the contents. Twisting the twine up and down at the middle to tie around all 4 sides as if wrapping a package, and then knot the twine at the top. Place the filled tamale on a large platter or in a roasting pan. Lay or stand the tamales in a steamer insert 2-inches over a pot of gently boiling water, being careful not to pack them too tightly. Cover the top of the tamales with a layer of the remaining corn husks, and then cover with a lid. Steam the tamales, covered, over the boiling water for an hour, replenishing the water as needed, so the pot does not go dry. Remove the tamales from the steamer insert and let cool for 10 minutes before handling. To serve, unwrap the tamales and top each with a spoonful of your favorite salsa.
Rosella’s Vineyard – 2004 Reserve Cabernet Sauvignon
2lbs boneless buffalo or beef chuck roast
Preheat your oven to 300 Degrees. Using a thick bottom pan add to it enough oil to have ¼ in. in the bottom. Turn on high heat
Schmidt Family Winery – 2004 Syrah
Season steak with salt and pepper- heat grill on high- grill 5 minutes per side for medium rare. Red pepper sauce- roast red peppers and poblano until blackened- place in a brown bag, close for 3 minutes- peel off skins- discard seeds, slice peppers. Heat a sauté pan on medium heat- add butter, add shallots- sauté for 6 minutes until slightly brown. Add stock, half of the peppers, chili and thyme- bring to a boil then reduce heat and simmer for 15 minutes. Add remainder of peppers and lemon juice- blend in a food processor or blender- salt and pepper to taste. Top warm meat with sauce- serve over polenta.
Troon Vineyard – 2004 Reserve Merlot
12 ripe, fresh figs cut in half
Trim the stems of the figs, wash and dry well and cut them in half from tip to bottom. Brush the cut end with a little olive oil and place them face down on a hot grill. Don’t cook them too long because you just want to score the a little; when done set aside. Arrange the baby greens on individual plates. S & P the figs to taste, wrap each fig in half a slice of prosciutto and place on the greens. In a small saucepan, heat some balsamic vinegar and cook until it is reduced by half. Wisk in some olive oil, S & P to taste and remove from the heat cool to room temperature. When ready to serve, drizzle this mixture over the figs and greens and serve.
Valley View Winery – 2003 Anna Maria Cabernet Sauvignon
Wash and dry meat, salt and pepper. Heat 1 tablespoon olive oil in a heavy pan on high. Sear meat on all sides. Remove meat to roasting pan (any baking dish will do). Cut onions into half moons and sauté with 1 tablespoon olive in the same pan you cooked the meat in. Cut the fennel top off the bulb and trim the bottom and discard. Then cut the bulb into thin strips. Add to onions and cook both 8 to 10 minutes or until soft. Add 1 tablespoon sugar and cook about two more minutes, this will help caramelize the onions. Add the fennel and red onions on top of the meat. Deglaze the pan with 1 cup valley view red wine and espresso, 1 tablespoon sugar and 3 whole star anise. Add to meat and cover with aluminum foil and cook at 325 degrees for 3 to 4 hours. Turn the meat once while cooking. Roast a head of garlic with olive oil in small dish in the oven. It takes about 45 minutes to 1 hour for the garlic to be done. Let cool and remove the garlic from the head and place in sauté pan. It will be like paste. Add 1 cup of beef broth; 4oz. of tomatoes and the roasted garlic (to taste) cook until it reduce down a little. Finish it off with 1 tablespoon butter. Remove the meat from oven and add the broth and tomatoes. Serve over polenta or noodles. Garnish with parmesan cheese and enjoy with a glass of Valley View wine.
Wooldridge Creek Winery – 2004 Syrah
In a blender- mix oil, red wine, garlic, rosemary, thyme until smooth. Remove stems from mushrooms, place in a glass baking dish, cover with marinate.