Previous "UnCorked" Recipes:

The Academy of Wine – Smoked Turkey and Sundried Tomato Bruschetta

Sourdough Baguette- sliced ¼ “
½ cup olive oil
4 tsp finely chopped garlic
¼ cup finely chopped parsley
1 cup smoked turkey (preferably Harry and David’s)
¼ cup finely chopped sweet onion

2T finely chopped sundried tomato packed in oil (drained)
Combine olive oil, garlic, parsley- let sit while preparing remaining recipe. Combine turkey, onions and sundried tomato. Under the broiler- toast one side of the baguette (be careful not to burn).Turn the baguette slices- spread olive oil mixture- toast oiled side of baguette Top with a spoonful of turkey and tomato mixture. Warm under broiler – serve.

Bridgeview Winery – Gravlax: Salmon Cold-Cured with Fresh Dill

1 Salmon filet, skin attached and de-boned
Course kosher-style salt (2 parts)
Granulated sugar (1 part)
Fresh dill
Olive oil

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
1 large onion, chopped
1 1/2 pounds white potatoes, peeled, cut into 1/2-inch
1 8 to 9-ounce turnip, peeled, cut 1/2-inch pieces
1 large carrot, peeled, cut into 1/2-inch pieces
1 1/2-ounce package dried porcini mushrooms
1 1/2 teaspoons dried thyme
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 141/2-ounce can vegetable broth
1 cup water
1 cup whipping cream
8 ounces fresh shiitake mushrooms, stemmed, caps diced
1 cup frozen peas
1/4 cup chopped fresh chives
1 tablespoon all purpose flour
Biscuit topping
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup chopped fresh chives
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2 large eggs
1/2 cup whole milk

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.)
For biscuit topping: Preheat oven to 425°F. Sift flour, baking powder and salt into bowl. Stir in chives. Add butter; rub in with fingertips until mixture resembles coarse meal. Add eggs and milk and stir until soft moist dough forms. Turn dough out onto generously floured surface. Knead gently just to combine. Divide dough into 6 equal pieces; pat out each piece to 3 1/2-inch round. Place 1 dough round atop vegetable filling in each dish (some filling will show around edges). Place dishes on large baking sheet. Bake until topping is golden and vegetable mixture is heated through, about 18 minutes. Let stand 5 minutes. Serve hot.

Devitt Winery – Caponata

6T Extra virgin olive oil
2 lbs Italian sausage (optional)
2 lbs Eggplant, peeled and sliced in 1-in cubes
1-1/2C Onions, chopped
1C Fennel, chopped
1C each Red and green bell pepper, chopped
1t Garlic, minced
2-1/2C Tomatoes, seeded and chopped
1/4C Red wine vinegar
2T Sugar
Salt and pepper
3T Capers, rinsed
4T Olives, green preferred, roughly chopped
1/4C Pine nuts, roasted
1/2C Basil, chopped
1/4C Parsley, Italian, chopped

Heat 4T olive oil in a sauté pan, add the eggplant and sauté until soft, about 10 minutes. Remove and place in a bowl.
In the same pan, heat remaining oil and sauté the sausage, onion, fennel, and peppers, about 5 minutes. Add the garlic, tomato, vinegar, cooked eggplant, sugar, salt and pepper. Bring to a boil, reduce heat and simmer about 10 minutes. Stir in the capers and simmer 3 minutes. Stir in the olives, pine nuts, basil and parsley, simmer about 5 minutes, and then serve. Serve on ¼ – ½ inch thick slices of baguette bread

Fiasco Winery at Jacksonville Vineyards – Minestrone Soup with Fresh Parmesan

1c tubetti pasta
Extra Virgin Olive Oil
6 c. chicken stock
1/4lb pancetta
6 garlic cloves cut in half
2 c. chopped yellow onion
1c. diced carrots
1c. diced celery
1T. fresh rosemary chopped finely
14oz can canellini beans
14 1/2 oz can diced tomatoes
4c. diced zucchini
2c. diced russet potatoes
Salt and Pepper
Freshly grated Parmesan

Cook pasta.(al dente) Drain. Add a bit of olive oil to prevent sticking. Set aside. Warm chicken stock in large skillet.
In another large pan over high heat w/ 1/4c. oil add pancetta and cook until brown, 3-4 minutes. Lower heat- add onions, celery and carrots. Cook 8-10 min. Stirring occasionally to prevent browning. Add herbs. Raise heat add beans, tomatoes, zucchini, potatoes. Add the chicken stock and bring to a boil. Then bring down to a simmer until potatoes are tender (12-15mins.) Add salt to taste. Just before serving add the pasta. Serve warm w/ freshly grated parmesan.

John Michael Champagne Cellars – Cranberry-Mango Salsa

1.5 cups diced cranberries
1 diced ripe mango
1 diced orange
3T granulated sugar
½ diced large red onion
½ diced large yellow onion
3T red wine vinegar
1 tsp salt
½ chopped cilantro
2 seeded and minced jalapeno peppers
1 lemon, juice and zest
2 diced large tomatoes

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

3 eggs
1 cup water
1 cup flour
pinch salt
canola oil

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.
2 cups sugar (or to taste)
1 ½ teaspoon lemon juice
1 ½ teaspoons ground cinnamon

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)
1 cup heavy cream

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
Salt & Pepper to taste
Garlic & Onion Granules
2 T Oil
2 C Rosella’s Merlot
1/8 C Liquid Smoke
2 C Crushed Tomatoes
2 C Beef Broth
3 Sprigs Fresh Rosemary
6 Sprigs Fresh Thyme
1 oz Bittersweet Chocolate (High Quality preferable)
3 T Unsalted Butter

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
1 chopped onion
Chopped fresh parsley
4 chopped shallots
2 crushed garlic cloves
1 bay leaf
2 sprigs of thyme
1 cup chopped mushrooms
3 cups beef stock
8T butter, cut into small pieces

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
2 eggs
1 pound corned beef diced fine
2 cups cold mashed potatoes (prepared with milk and butter)
1 medium Vidalia onion, finely sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Italian breadcrumbs
vegetable oil for frying

In a large bowl, beat 1 egg. Add the corned beef, potatoes, onion, salt and pepper; mix well Shape into 12 balls (Smaller = more)
Beat remaining egg; dip balls into egg, then roll in the bread crumbs Shape each ball into a cone In a deep-fat fryer, heat 2 in. of oil to 375 degrees F. Fry croquettes, four at a time, for 2 minutes or until golden brown, turning occasionally. Drain on paper towels.

Valley View Winery –Marinated Flank Steak
1 1-2 pound flank steak, well trimmed
1/2 cup Valley View red wine
4 tablespoons low-sodium soy sauce
4 garlic cloves, pressed
1 teaspoon dried rosemary, crumbled
1 teaspoon dried thyme, crumbled

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.
Wooldridge Creek Winery – Mascarpone-Almond Tart with Caramelized Pears

1 unbaked tart shell pressed into 9 or 10” tart pan
(can make or buy frozen pie dough)
Almond paste
1 8-ounce container mascarpone cheese
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/3 cup sugar
1 T grated orange peel
1 T orange juice
1 T Oso de Oro
4 pears (Bartlett or your choice) peeled, cored, chopped, drained (if necessary)
4 tablespoon butter
4 tablespoon sugar
Melt butter in saucepan over medium heat add pears add sugar. Sauté and let caramelize (approx 7–10 minutes)
Bake tart shell- cool. Line tart shell with thin layer of almond paste. Mix mascarpone cheese, cream cheese, sour cream, 1/4 cup sugar, orange peel, orange juice and Oso de Oro together. Fill tart shell with mixture. Top with caramelized pears and any sauce in pan. Refrigerate for at least 2 hours.

Bridgeview Winery – 2004 Red Blend (75% Syrah, 20% Merlot, 5% Cab Franc)
Pork Cornets with Sour-Cherry Sauce

2 teaspoons fennel seeds
2 teaspoons salt
½ teaspoon whole black peppercorns
2 (1-lb) pork tenderloins
½ lb shallots peeled and halved
2 tablespoons olive oil
2 cups dry red wine (preferably Bridgeview Syrah)
1 cup dried sour cherries (5 oz)
½ cup sugar
fresh springs of rosemary.

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
(1 hr.) Then wrap and chill until cold. While pork cooks, put shallots in roasting pan stir, add wine and deglaze pan 1 min. Add cherries, sugar, and rosemary and boil until reduced to about 2 cups. Discard rosemary and transfer to food processor and pulse until coarsely chopped- chill uncovered about 1 ½ hrs.
Cut chilled pork diagonally in thin slices. Roll up each slice into cornet (cone) shape. Fill each opening with ½ teaspoon cherry sauce.
(Pork and cherry sauce can be chilled separately up to 1 day)

Devitt Winery – 2004 Cabernet Sauvignon Select
Local Cheese and Chocolates
Rogue Creamery Blue Cheese
Dagoba Chocolates- Mon Cherri (72% cocoa infused with cherries & vanilla) and Xocolatl (74% Cocoa infused with chilies & vanilla)

Jacksonville Vineyards at Fiasco Winery – 2004 Claret
Panna Cotta

1 envelope unflavored gelatin (about 1 tablespoon)
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
1/3 cup sugar (fine sugar is best)
1 tablespoon pure vanilla

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)
Savory Pumpkin Tamales Stuffed with Black Beans and Goat Cheese

1 pound corn husks
2 cups (heaping) Masa Harina (corn flour)
2 cups to 2 1/2 cups warm vegetable stock
1/2 pound shortening or coconut oil
2 cups canned pumpkin
1 1/2 teaspoons ground cinnamon
1/2 cup dark-brown sugar, firmly packed.
2 cups water
2 to 3 chipotle peppers (canned)
2 cups canned black beans, drained
5 to 6 garlic cloves, peeled
oil/butter for frying
salt to taste
1/2 cup chevre (soft goat cheese)
Prepare Corn Husks- Separate the dry corn husks into individual pieces and remove any corn silk threads. Bring a large pot of water to a boil and remove from the heat place the separated husks in the water, weighted down with a round baking dish, and cover. Allow the husks to soak for 30 minutes to 1 hour.
After soaking, unfold corn husks, being careful not to split them unnecessarily. Wipe with clean damp cloth and pat dry.

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.
Prepare Masa- Mix masa harina in a bowl or pot with enough warm stock to make soft but not sticky dough. Beat shortening in separate large bowl on medium speed until very light and fluffy. Add masa harina mixture and pumpkin to shortening a little at a time, beating on medium speed and scraping down as needed. Mixture should be as light as butter cream. Beat in cinnamon, brown sugar and salt to taste.

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
Braised Espresso Demi Buffalo Canapés
By: Charismata Catering, Victoria & Santino Monteblanco.

2lbs boneless buffalo or beef chuck roast
2 shots strong brewed espresso
2 cups high quality beef stock
2 tablespoons tomato paste
1 tablespoon sugar
36 canapés or hard crackers

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
Take your buffalo or beef and season it generously with salt and pepper. Careful place the whole roast into the pan and sear to golden brown on all sides
Remove meat when done and drain the oil. Using the same pan add the rest of the ingredients to the pan. Mix well in the pan and turn the heat down to medium, scrape the bottom of the pan to get off whatever may have stuck while browning the meat. When mixed together completely add the meat.
If needed add enough water to cover the meat until ½ to ¾ covered. Tightly cover the pan with a lid and place in the oven. Cook for at least 2 hours before removing and checking to see if it will shred with a fork. Remove the meat and shred completely. Reduce the sauce, if needed, to a gravy consistency.
Add the meat back into the sauce and serve on canapés.

Schmidt Family Winery – 2004 Syrah
Grilled Skirt Steak with a Red Pepper Sauce
skirt steak
salt and pepper
4 red peppers
1 poblano chili
2 tablespoons olive oil
3 shallots
1½ cups chicken broth
½ cup dry red wine
2 tablespoons chopped fresh thyme
2 tablespoons fresh lemon juice

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
Grilled Figs with Prosciutto

12 ripe, fresh figs cut in half
1/2 lb thinly sliced prosciutto (Parma or San Daniele from Italy)
2 handfuls of mixed baby or mescaline greens
balsamic vinegar
kosher salt and freshly ground black pepper to taste
¼ cup olive oil

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
Slow Cooked Beef with Fennel and Red Onions
2-3 lbs tri-tip beef steaks
2 tablespoons olive oil
4 medium red onions, slice into half moons
1 fennel bulb, slices into half moons (optional)
1 cup beef broth
1 cup of espresso or very strong coffee
1 cup of valley view red wine
2 tablespoons sugar
1/2 head of garlic, roasted
3 star anise
4oz. tomato sauce
2 tablespoons butter
salt & pepper

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
Scallop Stuffed Mushrooms with Fresh Herbs
20 mushrooms
1/3 cup olive oil
4 tablespoons dry red wine
2 cloves garlic
2 tablespoons fresh rosemary
4 tablespoons fresh thyme
¼ cup butter
¼ cup bread crumbs
2 tablespoon orange juice
1 teaspoon Worchester Sauce
10 sea scallops
3 tablespoons chopped fresh parsley

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.
Marinate for 1-12 hours. Slice the scallops in half and stuff in the mushroom. Over medium heat- melt butter; add bread crumbs, salt and pepper add orange juice and Worcester. Top each mushroom with bread crumb mixture. Preheat broiler on high. Broil for 5-7 minutes until golden brown. Garnish with parsley.