Winter Recipes
Creamy Goat Cheese Polenta
Ingredients: • Onion, medium , diced 1/2• 2 1/2 cups milk
• 1/2 cup cornmeal
• 1 ounce butter
• 1 ounce olive oil
• 1 ounce Parmesan cheese
• 2 ounces goat cheese
• salt and pepper to taste
Method: Bring the milk to a boil with a little salt and whisk. While whisking, add the cornmeal in a steady stream. Using a wooden spoon, stir over low heat approximately 30 minutes. Remove from the heat and add the butter, oil, and cheeses stirring briskly. Adjust seasoning and serve.
Butternut Squash Bisque
Yield: 2 gallons
Wine Pairing Suggestion: Biltmore Estate® Riesling–this wine nicely balances semi-sweet fruit flavors with a good acidity that cuts through this rich, creamy soup.
Ingredients: • Onion, medium , diced 1/2• Olive oil 1 Tablespoon
• Apple juice 3/4 C
• Chicken stock/broth 2.5 qt
• Butternut squash, diced (or roasted & scooped) 1 medium
• Honey 1/2 cup
• Brown sugar 12 oz
• Heavy cream 1-1/2 qt
• Nutmeg 1/4 Tablespoon
• Salt and pepper to taste
Method: 1. Heat a 8 qt soup pot, add oil and saute onion and butternut squash
2. Add nutmeg, saute for an additional minute, add apple juice and chicken stock, stir well
3. Simmer until squash is done
4. Puree soup in blender or with a hand mixer
5. Season with salt and pepper, brown sugar and honey, finish with heavy cream
Chicken Pot Pie
Wine Pairing Suggestion: Biltmore Estate® Chateau Reserve Chardonnay–this wine is buttery yet crisp making it the perfect complement for this savory meal.
A winter menu would not be complete without this traditional favorite. At the Stable Café, we serve our chicken pot pie in individual soup crocs topped with a crisp tart crust.
Ingredients: • White wine - Chardonnay 1 cup• Chicken, legs, thighs, breasts 3.5 lbs
• Butter 1/2 stick (2 oz)
• Onion 1 large, finely chopped
• Garlic 4 cloves, minced
• Celery 3 stalks, finely chopped
• Chopped sage 1 tablespoon
• Oregano 1 teaspoon
• Thyme 1 teaspoon
• Basil 1 teaspoon
• Olive oil 1/3 cup
• Flour 1/3 cup
• Chicken stock 1 quart
• Cream 1 cup
• Frozen peas 1 lb
• Salt and pepper to taste
• Frozen tart or pie crust* 2 sheets
• Oven proof ceramic bowls 6 each
Method: 1. In a small saucepot simmer and reduce the white wine down to 4 oz.
2. Season the chicken well with salt and pepper. Slowly roast the chicken on an oiled roasting pan at
275 degrees for 1 hour or until it is fully cooked. Let cool. Once the chicken has cooled, pick the
meat from the bones and set aside.
3. Meanwhile, in saute the onions, garlic and celery in the butter in a Dutch oven over medium heat until
the onions are transluscent. Add the sage, oregano, thyme and basil and continue cooking for 1 minute.
Add the olive oil and flour and stir to thououghly coat the flour with oil. Cook of 1 minute more.
Add the reduced wine, chicken stock and cream and bring to a simmer. Add the chicken and peas
and continue to cook for 15 minutes or until the sauce is at a thick consistency. Season with salt and
pepper to taste. Let cool.
4. Let the tart crust defrost at room temperature. Cut the crust into circles the diameter of the oven
proof bowls.
5. Distribute the pot pie mixture into the 6 bowls and loosely cover with the tart crust. Bake on a cookie
sheet for 25 minutes at 350 degrees or until the crust is golden brown and the mixture is bubbling.
*Available in most grocery stores.
Pot Roast
Wine Pairing Suggestion: Biltmore Estate® Chateau Reserve Cabernet Franc – the earthy undertones characteristic of this Cabernet Franc will make a delicious complement to this hearty dish.
This dish defines what we think of as comfort food. A perfect Fall or Winter dish when served with mashed potatoes and gravy.
Ingredients: • Boneless chuck roast 5 lbs• Large carrots (peeled and trimmed) large dice 4 each
• Celery stalks (trimmed and washed) large dice 4 each
• Medium white onions (peeled and cored) large dice 5 each
• Thyme bundled with butchers twine 1 each
• Cabernet Franc 2 cups
• Balsamic vinegar 1/4 cup
• Honey 1/4 cup
• Beef broth no salt added 16 oz
• Salt and pepper to taste
Method: 1. Reserve half the carrots and the beef broth
2. In large bowl combine the rest of the ingredients and marinate for 12–24 hours
3. Remove the beef from the marinade and reserve marinade, season meat liberally with salt and fresh black
pepper and roast at 350 degrees until dark brown... 30–45 minutes
4. Toss the reserved carrots, celery, and onion in oil and roast until dark brown
5. After roasting meat and vegetables place the meat into a large oven safe pot or roasting pan
6. Pour the reserved marinade over the meat and vegetables, use broth accordingly to assure that
the meat is fully submerged in liquid
7. Bring the liquid to a simmer and skim any impurities that rise to the top, gently simmer (Do Not Boil)
for 5 minutes
8. Place in a preheated 350 degree oven and braise for 2–3 hours until extremely tender (you should
be able to easily pierce the meat with a fork)
9. Remove the cooked meat from the braising liquid and set aside
10. Remove thyme bundle from liquid and discard
11. Puree the liquid and the vegetables and strain through a fine mesh colander
12. Return liquid to pot and simmer, reduce until gravy consistency is achieved, return meat to liquid
and break into portion size pieces with a fork
Shrimp & Corn Chowder
Yield: 3.5 gallons
Wine Pairing Suggestion: Biltmore Estate® Century–this semi-sweet white wine blend complements the sweet corn and rich cream that are the base of this delightful chowder.
Ingredients: • Bacon, Julienne 1 lb• Celery, Small Diced 1 head
• Onion, Small Diced 1 each
• Cut Corn 2 lbs
• Sherry 4 oz
• Flour 4 oz
• Clam Juice 3 cans
• Water or Shrimp Stock 1.5 gal
• Shrimp, peeled & deveined & chopped 16 oz
• Potatoes, Diced 10 lb
• Cream 1 gal
• Thyme, Fresh 1 oz
• Salt and pepper to taste
Method: 1. Render the bacon and sauté the celery and onions in the bacon fat
2. Deglaze with the sherry and add the flour to form a roux
3. Add clam juice, shrimp stock, corn, and potatoes
4. Bring to a boil and reduce to a simmer
5. Cook until the potatoes are tender and add the chopped shrimp
6. Add the cream and reduce until desired consistency is reached
7. Add the fresh thyme and season with salt and pepper
Prosciutto-Wrapped Wild Salmon with Mushroom Risotto
Ingredients: • 5 tablespoons butter, cold• 1/2 white onion, diced
• 1 cup Arborio rice
• 1/2 cup Biltmore Estate® Chardonnay Sur Lies
• 3 cups hot chicken broth
• 4 filets wild salmon, 7 oz. each
• 8 slices Prosciutto
• 12 fresh Shiitake mushrooms
• 8 each Chanterelles and Morels or other fresh mushrooms
• Salt
• White Pepper
• Olive Oil
Method: Add 1 tablespoon butter and diced onion to a heavy saucepan. Cook over medium heat, without browning. Add rice and stir well to coat. Deglaze with the Chardonnay and stir using a wooden spoon or spatula. Add enough hot broth to cover the rice and continue to stir constantly over low to medium heat. Repeat this process two more times while continuing to stir. Season with salt and white pepper. While the risotto is cooking, lay 2 slices of prosciutto flat and wrap around each piece of salmon. In a hot skillet add a touch of olive oil and begin searing the prosciutto-wrapped fish on all sides. Transfer to a 400°F oven and continue to cook for about 5 minutes or until fish is cooked through. In a small hot skillet sauté mushrooms in a teaspoon of olive oil. Fold the mushrooms into the risotto and finish the risotto with 3–4 tablespoons cold butter. Serves 4. Winemaster's Suggestion: Serve with Biltmore Estate® Chardonnay Sur Lies.
If a wine is used in the preparation of a dish, it is favorable to serve the same wine. This smooth, buttery, un-oaked Chardonnay is a delightful addition to this rich dish.
Herbed Tenderloin With Roasted Tomatoes
Ingredients: Ingredients: • 2 pounds beef tenderloin• 2 teaspoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon fennel seed
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
Method: Add oil to hot skillet and sear beef tenderloin on each side over high heat until a brown crust develops. Make a paste of the salt, pepper, herbs, garlic powder, and olive oil—rub over the surface of the seared tenderloin. Place tenderloin on a roasting rack over a shallow roasting pan in a 350°F oven. Roast until internal temperature of beef is 125°F. Let rest for 20 minutes before slicing, if serving hot. If serving cold, let cool completely before slicing. Roasted Tomatoes Ingredients: • 12 plum tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• Salt and pepper to taste
• 1/2 cup Asiago cheese, shredded
Method: Cut tomatoes in half and toss with olive oil, garlic, herbs, salt, and pepper until evenly coated. Place tomatoes on roasting racks, cut side up. Roast at 350°F degrees for 20 minutes. Top with Asiago cheese if desired. May be served hot from the oven or at room temperature. Serving Suggestion: Slice the cooled beef tenderloin and arrange on a platter with cooled roasted tomatoes, shaved red onions, assorted olives, crumbled bleu cheese, roasted red peppers, pickled vegetables such as okra and beans, cherry peppers, and banana peppers. Winemaster's Suggestion: Serve with Biltmore Estate® Château Reserve Cabernet Sauvignon.
This robust, well-balanced wine offers hints of black currants and plum.