December Recipe - Roasted Turkey and Vegetable Soup

This recipe takes a long time to prepare, but the rewards are worth every bit of the effort.

1 turkey carcass

2 large onions, quartered

4 large celery stalks

4 large carrots. Thick pieces need to be halved lengthwise.

5 garlic heads

Olive oil

1 large leek

8 bay leaves

½ Tbsp black peppercorns

1 Tbsp dried thyme

1 Tbsp soy sauce (or more to taste)

1½ cups Fenn Valley Riesling or Lakeshore Demi-Sec

1 cup Maftoul – middle eastern couscous

Preheat the oven to 400°. Place the carcass on a foil lined baking sheet. Arrange the vegetables around the carcass. Remove the papery shell from the garlic bulbs, cut the tops of the cloves off, sprinkle with olive oil, and add to the baking sheet. Bake for 35 minutes, flip everything over (except the garlic bulbs) and roast for another 25 minutes.

The vegetables should be caramelized but not charred, and the carcass should be well browned.

Add the carcass to a stew pot that can hold at least 10 quarts. Cut the onions and vegetables into small pieces and add to the pot. Squeeze the roasted garlic out of the individual cloves into the pot. Add water until the carcass is nearly covered with water (approx 8-9 quarts).

Remove the green top and the root of the leek. Slice lengthwise and rinse to remove dirt and sand. Thinly slice the leek crossways and add to the pot along with the peppercorns, thyme, and soy sauce. Cover and bring to a boil. Gently boil for 6-7 hours.

Remove the bones and vegetables by straining through a colander. Pick out the bones, peppercorns, and bay leaves. Mash the vegetables and return to the broth. Add the wine. Bring to a boil and add the Maftoul. Reduce the heat and boil gently with the lid ajar for 1-1½ hours, stirring occasionally, until the couscous have swollen to ¼ to 3/8 inch in diameter.

Serve this hearty soup with fresh baked bread and Capriccio, Dry Riesling, or Riesling.

November '09 Recipe - Grilled Venison

Grilled Venison

This recipe calls for “wine soaked oak beans”, which we make available at the Fenn Valley winery whenever we empty our wine barrels. These are small cubes of oak that have been soaked in wine for 6-12 months while the wine was aging in oak barrels. The oak beans are added to the grill when the food is nearly grilled, and the smoke adds a unique character that cannot be obtained from wood chips alone. If using a gas grill, the oak beans may have to be added earlier to ensure that they begin smoking several minutes before the food is completely cooked.

* 2½-3Lb venison “steaks” cut into ¾” thick pieces

* 2 cups buttermilk

* 2 Tbsp unflavored meat tenderizer

* 3 Tbsp Garlic-Pepper seasoning (mix of granulated garlic, black pepper, and salt)

* ½ cup wine soaked oak beans

Mix the buttermilk and meat tenderizer in a 1gallon ziplock baggie. Add the meat, expel the air and seal. Allow to marinate in the refrigerator for 8-24 hours, flipping the package several times.

Remove the meat and blot dry with a paper towel. Sprinkle all sides with the garlic-pepper seasoning. Grill on a medium-hot grill for 6-8 minutes, covered. Flip and grill, covered, for 2 minutes. Add the oak beans to the hot coals, cover, and grill for an additional 4-6 minutes. Remove and serve. The meat should be slightly pink, do not allow it to overcook.

Serve with Fenn Valley Meritage or Fenn Valley Dry Riesling.

October - Grilled Salmon

Grilled Salmon

The secret to this recipe is the smoked paprika, which gives the salmon a slightly smoky flavor with a hint of spice. Smoked paprika works equally well on grilled vegetables.

The wine dilutes the soy sauce, making the salmon less salty and adds a bit of sweetness to the glaze.

* 2½-3 Lb salmon skinned and cut into individual servings

* ½ cup soy sauce

* ½ cup Fenn Valley Lakeshore Demi-Sec, sem-dry white wine

* 1 Tbsp fresh grated ginger (or 1 tsp ground ginger)

* 2 Tbsp minced garlic (or 2 tsp granulated garlic)

* 2 tsp dried mustard powder

* Smoked paprika

Mix the soy sauce, wine, ginger, garlic, and dried mustard in a 1 gallon ziplock baggie. Add the Salmon, expel the air and seal. Allow to marinate in the refrigerator for 1-2 hours, flipping the package several times.

Remove the meat and sprinkle both sides generously with smoked paprika. Grill, covered, on a medium-hot grill for 5-6 minutes. Flip and grill, covered, for an additional 4-6 minutes. Remove and serve. The fish should be firm but moist, do not allow it to overcook.

Serve with Fenn Valley Edelzwicker or Dry Riesling.

September Recipe - Chipotle & Black Bean Chili.

Chipotle & Black Bean Chili.

The recipe calls for a “gallon of tomatoes” and we use frozen roma tomatoes from our garden. This incredibly simple technique will save you plenty of time and effort. Simply pack the fully ripened tomatoes into a one-gallon zip-lock baggie and put it in the freezer – no washing is required. Then, when ready for use, fill a sink with cool water (60-70°) and dump the frozen tomatoes into the water. Stir them around until the skins start to loosen. Using a paring knife, cut off the stem end and squeeze the tomato so that it squirts out of its skin. If there are any bad spots on the tomato, they can be cut out at this point. The tomatoes are ready to use and do not need to be thawed for cooking. If you desire seedless tomato sauce, the thawed tomatoes or the sauce will need to be run through a food mill.

• 1 large onion – coarsely chopped
• 1 tsp olive oil
• 1 gallon whole tomatoes, preferably with skins removed.
• 1 Tbsp dried thyme
• ¼ tsp dried pepper flakes
• 5 Tbsp minced garlic (prepared), drained
• 2-4 Chipotle peppers packed in Adobo sauce, finely chopped.
• 1 Tbsp ground coriander
• 1 Tbsp ground cumin
• 3 Tbsp chili powder
• 4 cups cooked black beans (1½ c. dried beans cooked according to package directions*)

Sauté the onions in the olive oil in a 12 inch skillet over med-high heat for 10-12 minutes until the onions are soft but not caramelized. Add the gallon of frozen tomatoes and the dried Thyme, through the Chipotle peppers. Use 2 Chipotle peppers for a milder chili and 4 or more peppers for more spice.

Reduce the tomato sauce over medium-high heat until it has the desired consistency, stirring as required to prevent scorching. Chop the tomatoes with a spatula as the sauce cooks. When the sauce is about ¾ reduced, add the coriander, cumin, chili powder, and the black beans. Finish reducing the sauce and serve, either by itself or over rice. Serve this flavorful chili with Fenn Valley Riesling (semi-dry) or Edelzwicker. The slight sweetness of the wine will compliment and temper the spice of the chili peppers.

Serves 3-4.

* The black beans can be quick-cooked in a pressure cooker. Soak the dried beans in water for 6 or more hours. Drain and rinse. Bring to a boil in the pressure cooker with 2 quarts of water. Seal and cook under full pressure for 55 minutes. Cool, open, drain and rinse the beans.

August - Stuffed Grape Leaves

Stuffed Grape Leaves

Preserved grapes leaves are available in most large grocery stores in the “International” aisle, or prepare your own from fresh grape leaves using the recipe below.

1 Tbsp olive oil
1 medium onion, minced (about 1½ cups)
3 cloves garlic, minced
½ cup short or medium-grain rice

[1]
½ cup pine nuts
¼ cup golden raisins
¼ cup regular raisins
2 Tbsp (packed) chopped fresh curly-leaf parsley
¼ cup finely chopped Kalamata olives
1 Tbsp capers
1 Tbsp dried dill weed (or 2 Tbsp chopped fresh dill weed)
1¼ tsp ground allspice
1 tsp turmeric

1/3 can tomato paste

20 preserved Grape Leaves
2 lemons, thinly sliced
1 can tomato sauce

Heat olive oil in a large skillet. Add onions & garlic. Saute until tender. Add rice. Saute until rice is glazed. Add [1]. Mix well. Remove from heat. Add the tomato paste and mix well. The mixture should be slightly pasty.
Place a layer of grape leaves on the bottom of a 10 X 10 glass dish. Arrange ½ of the thinly sliced lemon slices over the layer of leaves.
Place each leaf shiny-side down on a flat surface. Spoon about 1 tablespoon rice mixture onto center of each leaf. Roll up, tucking in ends as you roll. Stack rolls seam-side down in an even layer over layer of grape leaves & lemon slices in the glass dish. Arrange remaining lemon slices over rolls. Pour in the can of tomato sauce and 1/3 can of water over the rolls. Bake covered at 350°F for 30 minutes, uncover, and bake for an additional 45 minutes (1¼ hour total). Remove and allow to stand for 1 hour or until the liquid is absorbed by the rice. The leaves should be tender but chewy. Cool slightly. Arrange stuffed grape leaves on a platter. Garnish with the cooked lemons.
Makes 14-16 appetizers. The bold taste of the allspice and the lemon character allows this wine to pair well with cool climate reds with moderate alcohol, mild tannins, and firm acidity. Try Fenn Valley Cabernet Franc, Meritage, or Capriccio.


Preserved Grape Leaves
50 to 70 grape leaves
¾ cup lemon juice
¾ cups vinegar

Select large, thick grape leaves that have been well exposed to the sun and have not been sprayed with pesticides. Remove the stems. Pour 2 quarts water into a large saucepan. Bring to a boil. Add grape leaves. Boil 30 seconds. Drain, discarding water in pan. Let leaves stand until cool enough to handle. Place the cooled, blanched leaves into a gallon ziplock baggie. Combine the vinegar and the lemon juice in a pan. Bring to a boil. Pour over leaves in the baggie and expel all the air before sealing. The leaves may be stored in refrigerator up to 3 months.

July Recipe - Pakistani Chicken Curry

Pakistani Chicken Curry

The chicken in this recipe has a fragrant spiciness with a mild “heat” level. Even heat-sensitive palates will be able to enjoy this flavorful dish. Instead of using a pre-packaged curry powder, this recipe uses a blend of spices to make the “curry” flavor. Perhaps the most important spice is the black cardamom, for which there is no readily available alternative. Black cardamom are large cardamom pods containing 10-20 dark seeds that have a spicy-smoke flavor. They are available from Penzey’s at www.penzeys.com.

Serve this dish with a cold bottle of Fenn Valley Edelzwicker. The floral nature of the wine will compliment the fragrance of the curry, and the touch of sweetness will soften the tiny bit of “heat” from the curry.

* 1 whole chicken (2½-3 Lb) skinned, excess fat removed, and sectioned into 10 parts (drumsticks, thighs, wings, ¼ breast)
* 2 Tbsp olive oil, divided
* 2 cups thinly sliced onion (1 very large onion)
* 2 Tbsp minced garlic
* 2 Tbsp (packed) grated fresh ginger
* 14 oz can diced tomatoes, undrained
* 3/8 cup plain yogurt
* 6 large black cardamom pods, cracked
* 10 cloves
* 2 tsp chili powder (the kind of chili powder will determine the “heat” of the curry)
* 1 tsp cumin seeds (or ½ tsp ground cumin)
* 1 tsp ground turmeric
* 1 Tbsp ground coriander
* 2 bay leaves
* 3/8 cup lightly packed, coarsely chopped fresh cilantro


Assemble all of the dried spices (black cardamom through the bay leaves). Grate the ginger and combine with the garlic. If you are counting calories, the yogurt can be low or non-fat.

Sauté the onion in 1 Tbsp olive oil over med-low heat, stirring often, until the onions are well caramelized – dark golden brown. Off the heat. Remove the onions from the skillet and process in a food processor until coarsely pureed. Reserve.

Return the skillet to the burner and add 1 Tbsp olive oil. When the oil is shimmering, add the garlic-ginger mixture and cook, stirring frequently, for 3 minutes. Add additional oil as needed if the mixture sticks to the pan.

Add the tomatoes and the chopped onions. Bring to a simmer and cook for 2-3 minutes. Fold in the yogurt and add the spice mixture. Simmer for 2-3 minutes. Add the chicken, stir well, cover and simmer for 45-50 minutes, stirring every 8-10 minutes.

Remove the lid, add the cilantro, and allow the sauce to thicken for 8-10 minutes while stirring as needed. Serve over basmati rice. Serves 4-6.

June Recipe - Grilled Vegetables

With the coming of the warm season, we northerners spend more time outdoors – and that includes cooking and eating. One of our favorite outdoor summer pastimes is grilling, not only the traditional meats, but vegetables as well.

Grilled summer vegetables are so quick and simple to do, and they make a great addition to any meal prepared on a grill. Perhaps the easiest to prepare are things like squash and egg plant. Young summer squash and zucchini should be cut lengthwise into ½ inch thick slices. When preparing zucchini, use a vegetable peeler to remove about half of the skin on the “outside” slices. Egg plant should be cut crosswise into ½ inch slices. If you prefer your egg plant without the skin, peel it before slicing.

Marinade
2 Tbsp balsamic vinegar
1 tsp soy sauce
1 tsp olive oil
1-1/2 tsp minced garlic
1 tsp dried Tarragon
¼ tsp ground black pepper

Place the above ingredients in a baggie large enough to hold the vegetables. Shake to mix up the marinade, then introduce the vegetables and shake to distribute the marinade over the contents. Allow to marinate for 30 – 90 minutes, flipping the baggie every 15 minutes.

Grill on a cool grill until grill marks begin to appear and the vegetables begin to soften. Flip and grill until done to desired tenderness.

Recommended wines: Rose wines, such as the Fenn Valley Cabaret Rose make and ideal summer wine that pairs extremely well with grilled foods. Unless you are serving rich BBQ foods or heavy red meats, stick with lighter wines that can compliment grilled tastes and caramelized sugars, such as Pinot Noir, dry or semi-dry Rieslings, and unoaked or lightly oaked Chardonnays.

Recipe Of The Month - Sauerkraut

Classic Sauerkraut

* 2 X 32 oz. jars plain sauerkraut
* 1/4 C. brown sugar
* 1 med. onion, chopped
* 1 large red potato w/ skin, grated
* 1 bottle Fenn Valley LAKESHORE DEMI-SEC
* 12 Juniper berries, crushed well
* 1 tsp. caraway seeds
* 1 tsp. salt (or to taste)
* ½ tsp. fresh ground pepper


Place all ingredients in a large non-metallic baking bowl and mix thoroughly. Bake for at least 8 hours at 225 degrees, adding water as needed.
Stir every two hours.
A bratwurst or piece of pork tenderloin can be added the last hour of cooking for added flavor. If adding meat, raise oven temperature to 350 degrees while cooking the meat.
Don’t even think of serving this with less than 8 hours of oven time. The secret is the slow baking!




Quick Sauerkraut

* 1 med. sweet onion, chopped into 1 inch pieces
* 1 tsp olive or vegetable oil
* 32 oz. jar plain sauerkraut, drained
* 1 Tbsp brown sugar
* 1 large red potato w/skin chopped into 1 inch pieces
* 1 cup Fenn Valley LAKESHORE DEMI-SEC (more if additional liquid required)
* 1 tsp. caraway seeds
* 2 apples, peeled, cored, and cut into 3/4 inch pieces


Sauté the onions until lightly caramelized. Add everything but the apples, stir, and bring to a boil. Simmer for 1 hour, or until the potatoes are soft but not mushy. Add the apples, stir in, and cook for another 15 minutes. 2-4 servings.

April Recipe - Celeriac in a Garlic-Tomato sauce

Celeriac, also known as celery root, is an often-overlooked vegetable that usually ends up mashed as a potato substitute or shredded in a salad.  Celeriac is actually a delicious vegetable that is low in starch and calories, high in dietary fiber, and tastes very much like celery crossed with parsley.  This recipe capitalizes on Celeriac’s wonderful flavor and treats it as a vegetable in a tasty side dish.

• 1 Lb Celeriac (1 small root)
• 1 large onion coarsely chopped into ¾” pieces (about 2 cups)
• Olive oil
• 3 Tbsp chopped fresh garlic
• ¼ tsp crushed red pepper flakes
• ½ cup Capriccio or Lakeshore Red (low tannin red wine)
• ¼ cup chicken or vegetable broth
• 14 oz can diced tomatoes, undrained
• 2 Tbsp capers
• 1 Tbsp tomato paste

Prepare the Celeriac by slicing off the top and the tough outer covering using a sharp knife.  Slice the bulb into ½ inch thick slices.  Then slice the slices into ½ inch wide strips.

In a 12 inch skillet, sauté the onions over medium-high heat, stirring often, until the onions a soft and lightly browned, about 10 minutes.  Add the 3 Tbsp garlic, reduce the heat to medium-low, and stir constantly for 30 seconds.  Add the red wine and reduce over high heat while stirring often until the liquid is about half.  Add the broth, diced tomatoes, Celeriac, and red pepper flakes.  Bring to a boil over high heat, cover, and lower the heat to medium.  Simmer for 10 minutes, stirring often.  Uncover.  Stir in the capers and 1 Tbsp tomato paste and cook over medium-low heat until the tomato sauce is thickened and the Celeriac is soft.  Serve immediately as a vegetable side dish.  Serves 4.

March Recipe - Shrimp and Avocado Salsa in Pita Toasts

Food and Wine Pairing for March 2009



Shrimp and Avocado Salsa in Pita Toasts

Recommended Wine: Blanc De Blanc

Alternative Wine: Pinot Grigio



Ingredients:

¾ pound bay shrimp, drained but not rinsed
¼ cup finely chopped sweet or red onion
1-1/2 cups chopped ripe red tomatoes
1 ripe avocado, peeled and cut into ¼-inch dice
1 jalapeño, seeded and minced
1 tablespoon fresh lime juice
2 tablespoons seafood cocktail sauce
½ cup coarsely chopped cilantro
Kosher salt
4 pita bread rounds, cut into 8 triangles each

Garnish: cilantro sprigs (optional)


Preparation:

In a medium, nonreactive mixing bowl, combine shrimp, onions, tomatoes, avocado, jalapeño, lime juice, cocktail sauce, and chopped cilantro and mix thoroughly but gently. Refrigerate, covered, for 2 to 3 hours before using. Season to taste with kosher salt.

Lightly toast pita bread so that it is warmed through but not crispy. Spread pita open and spoon shrimp mixture into it. Serve on a large platter garnished with long sprigs of cilantro. Serves 6 to 8 as an appetizer.

Champagne Punch Recipe From Girls Afternoon Out

1 can Cranberry/Pomegranate frozen juice concentrate
1 64oz. Cran-Raspberry juice
1 Wal-Mart brand 2L raspberry soda
1 bottle Fenn Valley Sparkling Demi-Sec
Raspberry Sherbet
Ice

Place ice in bottom of large punch bowl. Add remaining ingredients in the order they are listed. Float scoops of sherbet on top. Can be garnished with fresh mint leaves and fresh raspberries.

February Recipe Of The Month - Green Jerked Chili

In the spirit of our annual Chili Cookoff, we are offering this chili recipe that combines the traditional pepper spice of the southwest US. with the island taste of jerk seasoning.  Serve with a lightly sweet white wine such as a chilled Riesling or Edelzwicker.

[1]
1½ tsp olive oil
1 cup chopped green onions (about 10)
1 med green pepper cut into 2X ¼" strips
2 Jalapeño peppers, seeded & finely chopped (up to four for more spice)
4 cloves garlic, finely chopped

[2]
¼ cup chopped fresh cilantro
1 can chicken or vegetable broth
1 canned chipotle pepper, finely chopped
2 tsp dried thyme leaves
1½-2 Tbsp lime juice (juice of ½ lime)
1½ tsp grated lime peel (peel of ½ lime)
1 Tbsp Chili powder
1 tsp paprika
1½ tsp ground cumin
¼ tsp cinnamon
½ tsp ground allspice
2 tsp commercial Jerk seasoning
1 - 15oz can red kidney beans, rinsed & drained
1 - 15oz can great northern beans, rinsed & drained
1 - 15oz can crushed red tomatoes

4 cups cooked rice

Saute [1] in a 3 Qt sauce pan over medium heat about 5 minutes, stirring occasionally, until the vegetables are crisp-tender.  Add [2].  Heat to boiling; reduce heat.  Cover and simmer 20 minutes or longer. 
When serving, place a cup of rice in the bottom of each bowl (4 bowls) and spoon the chili over the rice.  Or mix the cooked rice into the chili and serve in bowls.  Serves 4.

January 2009 - Chicken Marsala

This recipe is not the authentic Chicken Marsala, as we have left out the pancetta and added pearl onions and capers to the mix, and a sweet sherry is used instead of a traditional Marsala in the sauce.  This dish is very easy to put together and is on the table in less than 30 minutes – less than 20 minutes if you leave out the onions.

An ideal wine pairing is a crisp Pinot Grigio.  The mild fruit of the wine will compliment the capers and sherry sauce, and the acidity will balance the slight sweetness of the sauce.


4 medium (5 oz) boneless, skinless chicken breasts, trimmed of fat
Salt & pepper
½ cup flour
2 Tbsp + 1½ tsp olive oil
6 oz small pearl onions peeled (large pearl onions take too long to sauté)
2 Tbsp chicken broth
8 oz white mushrooms, sliced thick
2 tsp minced garlic
2 tsp tomato paste
1½ cup sweet sherry
1 Tbsp drained capers
1 tsp lemon juice
2 Tbsp finely chopped curly parsley

Place a heatproof plate in an oven and preheat the oven to 200°.  Heat a 12 inch heavy skillet over med-high heat.  Add 1 tsp olive oil and the peeled pearl onions.  Shake the skillet to coat the onions with oil.  Sauté the onions, shaking the pan occasionally until they have browned spots and they are cooked through, but not mushy.  Remove the onions to a plate.

While cooking the onions, pat the chicken breasts dry, salt and pepper both sides, and dredge in the flour.  Shake off the excess flour and set the chicken aside.

Add 2 Tbsp olive oil to the skillet and return to med-high heat.  When hot, add the chicken in a single layer and cook for 3-4 minutes, or until golden brown.  Flip the chicken with a tongs and cook without disturbing until the meat begins to feel firm.  Transfer to the heated plate in the oven.

Add 2 Tbsp chicken broth to deglaze the pan.  Add the remaining ½ tsp olive oil and the mushrooms.  Sauté while stirring constantly over med-high heat for 8-9 minutes, or until the liquid from the mushrooms evaporates and the mushrooms begin to brown.

Reduce the heat to med-low and add 2 tsp tomato paste and 2 tsp of minced garlic.  Cook 1-2 minutes, or until the tomato paste begins to darken.  Add 1½ cups of sweet sherry and 1 Tbsp capers.  Bring to a boil.  Add the reserved onions and the chicken and cook until thickened.  Stir in 2 Tbsp parsley and 1 tsp lemon juice and cook 1 minute more. Remove and serve immediately.  Serves 4.