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Wine country recipes for successful entertaining.

RELIABLE RECIPES make entertaining easy. These are favorites that the busy winemakers pictured on pages 78 through 86 turn to.

Fish with Herbs

2 pounds skinned and boned

striped bass or sole

fillets 1/2 cup dry white wine

About 1/2 cup regular

strength chicken broth 1/3 cup minced shallots

1 tablespoon chopped

fresh tarragon, thyme, or

sage leaves

6 to 8 thin lemon slices

Fresh tarragon, thyme,

or sage sprigs

2 teaspoons cornstarch

Salt and pepper

Rinse fish, pat dry, and arrange, overlapping slightly, in a shallow 9- by 13-inch casserole. Pour wine and broth over fish; sprinkle with shallots and chopped herbs. Lay lemon slices and herb sprigs on fish.

Bake, uncovered, in a 375[degrees] oven until fish is opaque but still moist-looking in thickest part (cut to test), about 15 minutes.

Tilt dish, and ladle or siphon pan juices into a 1- to 2-quart pan; keep fish warm. Boil juices over high heat, uncovered, until reduced to 3/4 cup, about 5 minutes. Mix cornstarch with 1 tablespoon water, and stir into pan juices. Stir over high heat until sauce boils. Pour a little sauce over fish; pour remainder into a small bowl. Season portions with sauce, salt, and pepper to taste. Serves 6. --Karen Melander-Magoon, Guenoc Winery, Middletown, California

Per serving: 163 cal. (20 percent from fat); 27 g protein; 3. 7 g fat(0.8 g sat.); 3.9 g carbo.; 111 mg sodium; 121 mg chol.

Chicken with Rattouille

2 teaspoons olive oil 1 large (about 1/2-lb.)

onion, thinly sliced 1 medium-size (about 1 1/4-lb.)

eggplant, stemmed

and cut into 3/4-inch

cubes 3 large (about 1 1/2 lb. total)

bell peppers (use 1 color

or a mixture of red,

yellow, and green),

stemmed, seeded, and

cut into 3/4-inch cubes 5 medium-size (about 1 1/4

lb. total) zucchini, end

strimmed and cut into 3/4-inch

cubes 4 medium-size (about 2 lb.

total) firm-ripe tomatoes,

peeled, cored, seeded,

and chopped 2 cloves garlic, pressed or

minced 1 teaspoon minced fresh

or 1/2 teaspoon dried

thyme leaves 1 teaspoon minced fresh

or 1/2 teaspoon dried

rosemary leaves 1 tablespoon chopped

fresh or 1 teaspoon dried

basil leaves 6 boned and skinned

chicken breast halves

(about 5 oz. each)

Salt and pepper

In a 6- to 8-quart pan, stir 1 teaspoon oil and onion over medium heat until onion is limp, about 10 minutes. Add eggplant, bell peppers, zucchini, and tomatoes. Cover and simmer, stirring occasionally, until eggplant is very soft when pressed, about 30 minutes. Add garlic, thyme, rosemary, and basil. Boil, uncovered, over high heat until all the liquid evaporates, about 15 minutes; stir often. Keep ratatouille warm.

Meanwhile, in a 10- to 12 inch nonstick frying pan over medium-high heat, cook chicken in 1 teaspoon oil, turning once, until meat is white in center (cut to test), 8 to 10 minutes total.

Spoon ratatouille equally on dinner plates. Slice chicken, lay equally on ratatouille. Add salt and pepper to taste. Serves 6.--Dolores Cakebread, Cakebread Cellars, Rutherford, California

Per serving: 278 cal. (14 percent from fat); 37 g protein; 4.2 g fat (0.8 g sat.); 25 g carbo.; 114 mg sodium; 82 mg chol.

Goat Cheese Ravioli with Cilantro Pesto

1/2 pound unripened goat

cheese 1 1/2 tablespoons chopped


3/4 teaspoon minced lemon

peel (yellow part only)

Ground white pepper

36 won ton skins

Cilantro pesto (recipe


2 tablespoons drained oil-packed

dried tomatoes,

cut in slivers

2 tablespoons toasted pine

nuts (see cilantro pesto

recipe, following)

Mix cheese, parsley, and lemon peel with pepper to taste. Place about 2 1/2 teaspoons cheese mixture in center of 1 won ton skin (keep remaining skins covered with plastic wrap). Brush skin around filling with water. Lay another skin on top of filling; with a 2 1/2- to 3-inch-wide biscuit cutter, cut to make ravioli round; discard scraps. To seal, press skins close to filling with fingers.

As ravioli are cut, place on a floured 10- by 15-inch pan and cover with plastic wrap. Repeat to fill remaining wont on. (If making ahead, chill, covered, up to 6 hours.)

Equally spoon pesto onto 6 salad plates; spread slightly.

Meanwhile, bring 2 1/2 to 3 quarts water to boiling in a 5-to 6-quart pan on high heat. Add ravioli; cook, uncovered, until skins are tender to bite, 2 to 3 minutes. With a slotted spoon, lift out ravioli, drain briefly, and place 3 on each plate., Garnish with tomatoes and nuts. Makes 6 first course servings.--Dolores Cakebread

Per serving: 343 cal. (47 percent from fat) 16 g protein; 18 g fat(8.8 g sat.); 32 g carbo.; 592 mg sodium; 34 mg chol.

Cilantro pesto. In a 6- to 8 inch frying pan, shake 6 tablespoons pine nuts over medium heat until golden. Pour from pan.

In a 3- to 4-quart pan, bring about 2 quarts water to a boil over high heat. Immerse 2 cups (about 3 oz.) lightly packed coarsely chopped spinach and 1 cup (about 2 oz.) lightly packed coarsely chopped fresh cilantro (coriander) into water; cook just until they turn bright green, about 30 seconds. Drain and let cool. Press out excess water.

In a food processor or blender, smoothly puree spinach, cilantro, 1/3 cup water, 1/4 cup of the pine nuts, and 1 clove garlic (optional). Add 1 or 2 tablespoons of lemon juice, and salt and pepper to taste. (If making ahead, cover and chill up to 6 hours.) Save extra nuts to garnish ravioli.

Cherry and Chocolate Trifle

1 cup chopped dried

sweet cherries 3/4 cup Cabernet


3 cups 1/2-inch cubes angel

food cake (about 1/4 lb.


6 tablespoons medium-dry


Custard sauce (recipe


Fresh mint sprigs

Chocolate cabernet

sauce (recipe follows)

In a 1- to 1 1/2-quart pan, combine cherries and Cabernet Sauvignon. Cover and simmer over low heat until cherries are soft, about 5 minutes.

In each of 6 wine glasses or dessert bowls, layer 2 to 3 tablespoons cake, 1 teaspoon sherry, about 1 1/2 tablespoons custard, and 1 tablespoon cherries; repeat layers 2 more times to use all ingredients. Cover and chill at least 2 hours or up to 1 day. Garnish with mint. Add chocolate sauce to taste. Serves 6.--Dolores Cakebread

Per serving: 299 cal. (23 percent from fat); 6.1 g protein; 7.8 g fat (4.3 g sat.); 46 g carbo.; 199 mg sodium; 1.2 mg chol.

Custard sauce. In a 1 to 1/2-quart pan, mix 1 1/2 tablespoons sugar and 4 teaspoons cornstarch. Stir in 6 tablespoons liquid egg substitute or 2 large eggs: add 1 1/2 cups nonfat milk. Stir with a whisk over medium heat just until sauce boils, about 8 minutes; stir in 1 1/2 teaspoons vanilla. Use warm or cool. Makes about 2 cups.

Chocolate cabernet sauce. In a 1- to 1 1/2-quart pan over low heat, stir 3/4 cup (4oz.) chopped bittersweet or semisweet chocolate with 1/3 cup Cabernet Sauvignon until smooth, 3 to 5 minutes. Serve warm. Makes 1/2 cup.

Half-shell Oysters with Tangy Sauces

2 dozen chilled small to

medium-size oysters,scrub

bed and shucked

Vinegar-soy sauce

(recipe follows) and

cocktail sauce

Serve oysters cold or on ice with sauces to add to taste. Makes 8 servings. --Katie Wetzel Murphy, Alexander Valley Vineyards, Healdsburg, California

Per plain oyster: 9.8 cal. (37 percent from fat); 1 g protein; 0.4 g fat (0.1 g sat.); 0.6 g carbo.; 16 mg sodium; 7.8 mg chol.

Vinegar-soy sauce. Mix 1/3 cup balsamic vinegar. 1/3 cup soy sauce. and 2 tablespoons thinly sliced green onion. Makes 2/3 cup.

Per tablespoon: 2.5 cal. (0 percent from fat); 0.2 g protein; O g fat; 0.5 g carbo.; 170 mg sodium; 0 mg chol.

Salsa di Pomodori

4 pounds firm-ripe Roma-type

tomatoes, peeled

and cored 1/2 cup extra-virgin olive oil

pound dried vermicelli 2/3 cup freshly grated

Parmigiano-Reggiano or

regular parmesan

cheese 2/3 cup freshly grated

romano cheese 1/4 cup finely slivered fresh

basil leaves

Cut tomatoes in half crosswise; squeeze out seeds. Thinly slice tomatoes. In a 10-to 12 inch frying pan, combine tomatoes and oil. Simmer, uncovered, until tomatoes disintegrate into a puree and oil separates when sauce is stirred, 45 to 60 minutes; stir often.

In a 5- to 6-quart pan, bring 2 1/2 to 3 quarts water to a boil on high heat. Add pasta; cook, uncovered, until tender to bite, about 9 minutes; drain. Mix pasta, sauce, cheeses, and basil. Serves 8.--Pete Mondavi, Jr., Charles Krug Winery, St. Helena, California

Per serving: 434 cal. (42 percent from fat); 15 g protein; 20 g fat (3.7 g sat.); 52 g carbo.; 253 mg sodium; 13 mg chol.

Artichokes with Smoldering Shrimp

2 small (about 3/4 lb. total)

red bell peppers 1 1/2 teaspoons olive oil

1/2 cup minced onion

1/4 cup chopped celery

4 cloves garlic, ,minced or


2 teaspoons minced fresh

or 3/4 teaspoon dried

thyme leaves

2 teaspoons minced fresh

or 3/4 teaspoon dried

oregano leaves

2 large packages (8 oz.

each) neufchatel (light

cream) cheese

3 tablespoons


1 tablespoon vinegar

1/4 to 12 teaspoon cayenne 1 1/2 pounds shelled cooked

tiny shrimp, drained and


8 large (3 1/2- to 4-in.-wide)

artichokes, cooked and


2 tablespoons minced


Cut bell peppers in half length wise. Lay cut side down in a 9-inch-wide pan. Broil about 4 inches from heat until charred, about 10 minutes. Let cool. Pull off and discard stems, seeds, and skin. Set peppers aside.

In a 6- to 8-inch frying pan over medium-high heat, combine oil, onion, celery, garlic, thyme, and oregano; stir often until onion is limp, about 5 minutes.

In a food processor or blender, whirl roasted peppers, cheese, mayonnaise, vinegar, and cayenne until smooth. Transfer to a bowl; stir in onion mixture and shrimp.

Pull out center leaves of artichokes and scrape out fuzzy centers with a spoon. Fill artichokes equally with shrimp mixture. (If making ahead, chill airtight up to 1 day.) Sprinkle with parsley. Serves 8.--Rollie Heitz, Heitz Wine Cellars, St. Helena

Per serving 375 cal. (48 percent from fat); 28 g protein; 20 g fat (9.4 g sat.); 25 g carbo.; 581 mg sodium; 212 mg chol.

Grilled Pork with Cumin

3 tablespoons soy sauce

3 tablespoons olive oil

3 tablespoons balsamic

vinegar 3/4 cup dry red wine

2 teaspoons ground cumin

2 teaspoons crushed dried

hot red chilies

3 pork tenderloins (about

2 1/2 lb. total), fat trimmed

In a large plastic food bag set in a large bowl, combine soy, oil, vinegar, wine, cumin, and chilies; mix well. Add pork; seal bag. Chill, turning occasionally, at least 2 hours or up to 1 day.

Lift pork from marinade and place on a grill 4 to 6 inches above a solid bed of medium hot coals (you can hold your hand at grill level only 3 to 4 seconds); or use a gas grill, following manufacturer's directions.

Cook pork, turning to brown, until a thermometer inserted in thickest part reads 155[degrees], a total of 20 to 35 minutes. Let meat rest about 5 minutes. Thinly slice across the grain. Serves 8.--Paula Kornell, Hanns Kornell Family, St. Helena

Per serving 221 cal. (33 percent from fat); 33 g protein; 8 g fat (2.2 g sat.); 0.9 g carbo.; 269 mg sodium; 104 mg chol.
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Title Annotation:recipes
Author:Anusasananan, Linda Lau
Date:Aug 1, 1993
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