List of Recipes
Appetizers/Sides
Apple Walnut Salad with Cranberry Vinaigrette
Baba Ganoush
Chicken Artichoke Soup
Crab/Sausage Stuffed Mushroom Caps
Fall Harvest Pate
Jamaican Fruit Salsa
Quick and Easy Hors d'oeuvres
Southern Fried Chicken Strips
Three-Vegetable Pate
Entrees
Asparagus, Fingerling Potato, and Goat Cheese
Pizza
Braised Beef Ribs
Chicken Stir-fry
Chicken Ballotine
Coq au Vin
Lemon, Ricotta Cheese and Zucchini Galettes
Grilled Beef Tenderloin Sliders
Pork Tenderloin with Spicy Rhubarb Chutney
Smoked Beef Brisket
Spinach Florentine Ravioli with Garlic Aioli
Swedish Meatballs
Very Cherry Chicken
Desserts
Angelic Wine-berries
Cold Wine Fondue with Cheese
Chocolate Ganache Cheesecake
Chocolate Jubilee Cheesecake
Apple Walnut
Salad with Cranberry Vinaigrette
½ cup chopped walnuts
¼ cup cranberries
¼ cup balsamic vinegar
1 cup red onion, chopped
1 tbsp. white sugar
1 tbsp. Dijon-style prepared mustard
1 cup vegetable oil
Salt and pepper to taste
10 cups mixed salad greens, rinsed and dried
2 Red Delicious apples, cored and thinly sliced
Preheat the oven to 350º Fahrenheit (175º Celsius). Spread the walnuts out on
a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until
lightly toasted.
In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree
until smooth; gradually add oil, and season with salt and pepper.
In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture
to coat. Sprinkle with walnuts, and serve.
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Baba Ganoush
Use this a dip with toasted pita chips.
1 large eggplant
1 tsp. salt
2 cloves garlic
¼ cup lemon juice
1 tbsp. tahini (see below)
Preheat oven to 425° Fahrenheit. With a fork, punch several holes in the eggplant and
place it on a baking sheet. Cook for about 45 minutes, until the eggplant is all sunken
in. Remove from the heat and let it cool until you can peel it safely. Peel the eggplant
and put it in a food processor. Add the salt, garlic, lemon juice, and tahini, and process
until smooth.
Tahini
For the Baba Ganoush.
To make tahini, sesame seeds are soaked in water for a day, and then crushed to separate
the bran from the kernels. The crushed seeds are put into salted water, where the bran
sinks, but the kernels float and are skimmed off the surface. The kernels are toasted and
ground to produce their oily paste. There are two types of tahini, light and dark, and
the light ivory version is considered to have both the best flavor and texture.
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Chicken Artichoke
Soup
Courtesy of Chef Fred from the Tecumseh Club, this was served with our Chardonnay at the
March 2007 Wine Trail event.
½ lb. English Cheddar
1 lb. chicken breast, cooked and chopped
8 oz. artichoke heart wedges
1 qt. heavy whipping cream
½ qt. chicken stock
1 tsp. salt
1 tsp. granulated garlic
1 tsp. white pepper
1 tbsp. basil
½ cup Chardonnay (Pentamere, of course!)
1½ cup roug
Combine cream, chicken stock, chardonnay, salt, white pepper, garlic, and basil. Just before
the mixture boils, add half of the roug. Once boiling, add more roug, until the desired
consistency is reached. Now, add the chicken breast, artichokes, and cheese. Slow boil
for five minutes or so, and serve.
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Crab Stuffed Mushroom
Caps
1 oz. large mushrooms, cooked
1 lb. crab meat (King or Snow crab)
1 green pepper, diced
½ cup onion, diced
½ cup bread crumbs (not diced)
1 cup Chardonnay (See above. Any wine other than Pentamere will cause a large explosion!
Honest.)
½ cup asiago cheese
2 eggs
Saute crabs, onions, and peppers in butter, salt, and pepper to taste. When vegetables
are soft, add Chardonnay, and pull from fire. Add the remainder of the ingredients, mix
well, and stuff the mushroom caps.
Sausage Stuffed Mushrooms
Use the "Crab Stuffed Mushrooms" recipe, but replace the crab with ground Italian
sausage.
Island Cream Sauce (for the Crab Stuffed Mushrooms)
½ pt. heavy whipping cream
½ pt. chicken stock
1/3 cup Chardonnay
¼ cup rum
1/3 cup English Cheddar
½ cup roug
Mix chicken stock, cream, and Chardonnay in a large sauce pan. Add ginger, salt, and white
pepper to taste. Burn off the alcohol from the rum, and add the rum to the mixture. Heat
the mixture, and, just before it boils, add the roug. Finally, slow boil for about five
minutes, add the cheese, and serve.
Cherry Demi-Glaze (for the Sausage Stuffed Mushrooms)
½ qt. demi-glaze
½ cup cherry juice
½ cup Cherry Wine
¼ cup raspberry liquor
Mix all ingredients, simmer for five minutes or so, and serve.
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Fall Harvest Pate
Position a rack in the center of the oven. Preheat the oven to 325º Fahrenheit. Line
the bottom and sides of a 9 x 5-inch (8-cup) loaf pan with 12 to 16 slices of bacon. Then
in a large bowl combine:
1 lb. ground veal
2 large eggs, lightly beaten
½ cup heavy cream
1 tbsp. finely chopped garlic
2 tsp. dried thyme
1½ tsp. salt
1½ tsp. ground black pepper
1 tsp. freshly grated or ground nutmeg
1 tsp. sweet paprika
½ tsp. ground sage
½ cup apples
Mix until well combined. Heat in small saucepan: 1/3 cup Pentamere Mystic Apple semi-sweet
fruit wine
If using electric heat, ignite with a match; if using gas heat, tilt the pan to catch the
flame. Pour the flaming wine into the meat mixture and mix well to combine. Fill the lined
loaf pan with the meat mixture and spread evenly.
Place over the top: 5 or 6 slices of bacon
Butter a piece of aluminum foil and place on top of the bacon to seal. Place a dish towel
in a 13 x 11-inch roasting pan. Fill the pan halfway with water for a hot-water bath and
place the loaf pan in the water bath. Place the pan in the oven and cook until the juices
run clear and an instant-read thermometer inserted in the center registers 160º Fahrenheit,
about 1½ to 2 hours. Remove to a rack to cool completely. Place a small board or
another loaf pan on top of the foil and weight with 2 or 3 one pound cans. Refrigerate
until firm, at least 12 hours or up to 4 days.
To serve, remove the bacon from the top. Run a sharp knife around the edge, and turn the
pate out onto a serving platter or cutting board. Remove the bacon from the bottom and
sides of the pate and slice into approximately ¾-inch slices. Serve with Cornichons,
Mustard (preferably Dijon), or French bread.
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Jamaican Fruit Salsa
1 jalapeño
½ cup mangos
½ cup honeydew melon
½ cup kiwis, chopped small
½ cup watermelon
½ cup pineapple
¼ cup Pinot Gris
¼ cup spiced rum
Dice all fruit, and combine. Dice the jalapeño, and add it to the rest. Mix in the
wine. Burn off the alcohol in the rum, then blend the remainder into the mix.
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Quick and Easy Hors
d'oeuvres
This speedy recipe was contributed by loyal Pentamere customer Fran Heitz.
Salty flat bread or crackers (the saltier, the better)
Sharp white cheddar cheese
Pentamere's Pinot Gris Wine Jelly
Place slices of white cheddar on the salty flat bread or cracker, then add a dollop of
the Pinot Gris wine jelly. Serve with wine. (Whose wine? Need you ask?)
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Southern Fried Chicken
Strips
Another one from Chef Fred of the Tecumseh Club. This was served at the August 2007 event.
8 oz. chicken breast
1 cup flour
2 eggs
½ cup milk
3 cups oil
Pound the chicken breast with a meat mallet (for quicker cooking). Blend together flour
and steak seasoning in a dish. In a separate dish, combine the milk and eggs, and beat
for 30 seconds. Coat the chicken in the flour and seasoning mix, and then dip it into the
egg wash. Then coat the chicken again in the flour/seasoning mix. Cook the chicken in a
pan with the oil until golden brown.
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Three-Vegetable Pate
Spinach Layer
2 (10-oz.) pkg. frozen chopped spinach, thawed, cooked, drained
2 tbsp. butter
½ cup chopped green onions
½ cup half-and-half
3 eggs, lightly beaten
¼ cup of Pentamere Mystic Apple semi-sweet fruit wine
½ tsp. salt
Mushroom Layer
1 lb. fresh mushrooms
1 tbsp. fresh lemon juice
¼ cup butter
1 cup chopped onions
2 tbsp. Pentamere Mystic Apple semi-sweet fruit wine
1 tsp. salt
¼ tsp. freshly ground pepper
2 eggs, slightly beaten
4 tbsp. dry stuffing mix
Carrot Layer
3 (8-oz.) cans sliced carrots, drained
2 tbsp. butter
2 tbsp. all purpose flour
¼ cup half-and-half
½ tsp. salt
2 eggs, slightly beaten
Fresh dill sprigs
1) Heat oven to 350º Fahrenheit. Spray 9 x 5-inch loaf pan with non-stick cooking
spray. Line bottom and sides of pan with aluminum foil.
2) Place spinach in large bowl. In large skillet, melt 2 tablespoons butter over medium
heat. Add green onions; saute 5 minutes or until tender. Stir in half-and-half, eggs, stuffing
mix, cheese and salt. Add onion mixture to the large bowl with the spinach in it; mix well.
Spoon spinach mixture into loaf pan. Smooth surface with spatula.
3) Trim mushrooms; wipe with damp cloth. Select 8 perfect mushrooms; toss with lemon juice
in medium bowl. Chop remaining mushrooms finely. In same large skillet, saute whole mushrooms
in butter 5 minutes. Arrange mushrooms in a row, lengthwise over spinach.
4) In same large skillet, saute chopped mushrooms and onions until very slightly browned
and dry. Stir in wine, salt, and pepper. Remove from heat. Blend in eggs and stuffing mix.
Spoon mixture over whole mushrooms and spinach. Smooth surface with spatula.
5) In food processor, puree carrots until fairly smooth. In medium saucepan, melt butter
over medium-high heat. Stir in flour, half-and-half, salt, and carrots; cook, stirring
constantly, until mixture comes to a boil. Remove from heat; beat in eggs, all at once.
Spoon over mushroom layer.
6) Cover pan with parchment paper, then aluminum foil. Set in larger pan; place on oven
rack. Pour boiling water into larger pan to the depth of 1½ to 2 inches. 7) Bake
2 hours or until pate feels firm to the touch and knife inserted near center comes out
clean. Transfer pan to wire rack. Cool 1 hour. Refrigerate, covered, overnight. Loosen
around sides of pan; unmold pate onto platter. Garnish with dill sprigs
16 to 20 servings
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Asparagus, Fingerling
Potato, and Goat Cheese Pizza
This is from the July 2010 "strolling dinner." Another Chef Day delight.
5 oz. fingerling potatoes
Cornmeal (for sprinkling)
1 frozen pizza dough
2 tbsp. extra-virgin olive oil, divided
1 garlic clove, pressed
4 green onions, thinly sliced, divided
1-1/3 cups grated whole-milk mozzarella cheese (about 6 ounces)
4 oz. soft fresh goat cheese, crumbled
8 oz. asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2- to
3-inch pieces
½ cup grated Parmesan cheese
Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt.
Bring to boil and cook until potatoes are tender, about 10 minutes. Drain and cool. Cut
potatoes into thin slices.
Preheat oven to 450° Fahrenheit. Sprinkle rimless baking sheet with cornmeal. Roll
and stretch pizza dough to 16x11-inch oval. Transfer to baking sheet. Mix 1 tablespoon
olive oil and garlic in small bowl. Brush garlic oil over dough. Sprinkle ¾ of green
onions over the dough, then the mozzarella, leaving ½-inch plain border. Top with
potato slices and goat cheese. Toss asparagus and 1 tablespoon oil in medium bowl. Scatter
asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with
pepper.
Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to
cutting board. Sprinkle with remaining green onions. Cut into pieces.
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Braised Beef Ribs
5 tbsp. coarse sea salt
2 tbsp. whole peppercorns
3 tbsp. fresh rosemary
1 tbsp. ground cumin
½ tbsp. crushed red pepper
As needed—vegetable oil
10 beef short ribs, bone on (1 lb. each)
2½ oz. carrots, small dice
2½ celery, small dice
5 oz. onions, small dice
½ bottle Pentamere Monarch of the Glen wine
½ cup red wine vinegar
1 quart chicken stock
5 tbsp. honey
3 oz. light brown sugar
1 oz. cornstarch
Preheat oven to 300º Fahrenheit.
Combine the first 5 ingredients into a spice grinder.
Lightly coat the beef short ribs with oil, and roll ribs into the ground spice mixture
to coat.
On the stove heat a large roasting pan, with enough oil just to coat the pan, on medium
high heat. Add the short ribs, sear both sides, 5 minutes on each side, and remove into
another pan. Pour off the excess oil and add the carrots, celery, and onions, and saute
lightly for 5 minutes. Deglaze the pan with wine, scraping the bottom of the pan. Add the
vinegar and chicken stock and reduce for 5 minutes.
Ladle the reduced liquid onto the short ribs, covering them half way. Cover with foil and
place into the oven till the ribs are tender (30-60 minutes).
With the remaining reduced liquid, strain, and transfer to a small sauce pot, adding the
brown sugar and honey, and reduce by half. Mix cornstarch with a small amount of water
and whisk into the reduced liquid to thicken.
When beef is done, ladle a small amount of the red wine reduction onto the beef. Serve
with roasted garlic mashed potatoes.
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Chicken Ballotine
This was served at our April 2009 event.
1 1/3 oz. boursin cheese, softened
2 tbsp. unsalted butter, softened
Two 4 oz. boneless chicken breasts, pounded ¼ inch thick
2 tbsp. olive oil
3 oz. prosciutto ham, sliced thinly
8 oz. seeded fine julienne red pepper
1) Coat red pepper in olive oil, and roast on a butane burner. Turn pepper frequently.
2) When pepper is black on all sides, put in bowl and cover with plastic wrap for 5 minutes.
3) De-seed and de-vein pepper.
4) Perform eight-cut on chicken, reserve skin and butterfly breast. Cover cutting board
with plastic wrap. Put another piece of plastic wrap over top of the breast. Pound out
breast to ¼"
thick.
5) Spread softened Boursin cheese on each breast, lay one slice of thin-sliced prosciutto
on each breast; lay red pepper julienne on chicken, add ½ tablespoon softened butter
to each chicken breast.
6) Roll each breast tightly and cover in skin. Put ½ tablespoon softened butter
on top of each chicken breast. Season chicken breast on all sides with salt and pepper.
7) Put chicken in mini loaf pans and place inside a slightly filled cake pan of water.
8) Put chicken in 400º Fahrenheit oven for 15 minutes.
9) Remove chicken from oven, flip chicken breasts and drain. Place ½ tablespoon
butter on top of each chicken breast.
10) Return to oven, bake 15-25 minutes more and check temperature to make sure that it
is 165º
Fahrenheit.
11) Slice chicken on bias into three equal slices.
12) Plate chicken around parmesan basket of gnocchi and broccolini.
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Chicken Stir-fry
¼ cup teriyaki sauce
¼ cup water
1 lb. chicken breats, skinned and boned, cut into 1½-inch cubes
2 tbsp. vegetable oil
1 medium onion, cut into 8 wedges
16 oz. mixed vegetables of your choice
½ tsp. ground ginger
1/3 cup Pentamere white wine
1 tbsp. corn starch
1 tbsp. water (separate from above)
3 cups hot cooked brown rice
In a shallow baking dish, combine teriyaki sauce and (¼ cup) water. Add chicken, coating well.
Cover and refrigerate for two hours.
Drain the marinade from the chicken. In a large skillet or wok, heat the oil; stir-fry hicken
and onions until chicken is slightly browned. Stir in vegetables, ginger, and wine.
Cover and simmer four or five minutes, until vegetables are tender crisp.
In a small bowl, combine corn starch and (1 tbsp.) water until smooth. Gradually add to skillet,
stirring constantly, until thickened.
Serve over hot rice.
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Coq au Vin
From the 2009 Big Grape Tour. This recipe was borrowed from here.
4 slices bacon
2 chicken breasts
2 chicken thighs
2 chicken legs
½ cup flour
Salt and pepper
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 cups mushrooms
2 carrots, cut in 2-inch pieces
¼ cup cognac or brandy
1 bottle Burgundy wine
2 cups chicken broth
5 sprigs fresh thyme
2 tsp. herbs de Provence (see ingredients and recipe below)
3 bay leaves
Fresh parsley, chopped, for garnish
In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer
bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken
in hot bacon fat on both sides. Add garlic, onions, mushrooms and carrots. Saute 2 minutes
to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, put pan
back on the flame. Flambe by lighting a long match and holding it just above the pot and
light the fumes. The brandy will catch fire and the flames will burn out within 1 minute.
When the flames die down, gradually stir in the wine and broth. When the wine is well blended,
add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15
minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato
paste or cornstarch to aid in the thickening process. To serve, top the chicken and vegetables
with reserved crumbled bacon and fresh parsley. Yields 4 to 6 servings.
Herbs de Provence
For the Coq au Vin.
3 tbsp. dried marjoram
3 tbsp. dried thyme
3 tbsp. dried savory
1 tsp. dried basil
1 tsp. dried rosemary
½ tsp. dried sage
½ tsp. fennel seeds
Combine marjoram, thyme, savory, basil, rosemary, sage, and fennel. Mix well and spoon
into a tightly-lidded jar. Store in a cool, dark place up to 4 months.
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Lemon, Ricotta Cheese
and Zucchini Galettes
Serves 6. This was served at our August 2009 Pioneer Wine Trail event.
Crust:
2 cups all purpose flour
½ teaspoon salt
¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes
4 tablespoons (or more) ice water
Whisk flour and salt in medium bowl. Using fingertips, rub butter into flour mixture until
coarse meal forms. Add 4 tablespoons ice water, one tablespoonful at a time, stirring until
dough forms moist clumps, and adding more water by teaspoonfuls as needed if dough is too
dry. Form dough into 2 balls; flatten each into disk. Wrap in plastic wrap and chill at
least 30 minutes. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand at room temperature
15 minutes before rolling out.
Filling:
5 2/3 cups coarsely grated zucchini (about 1 1/3 pounds)
1¼ teaspoons salt, divided
4 tablespoons butter, divided
4 teaspoons extra-virgin olive oil
1 cup finely chopped onion
1 small garlic clove, minced
2 teaspoons fresh lemon juice
1¼ cups ricotta cheese
1/3 cup plus ¼ cup grated Parmesan cheese
1 large egg
2 teaspoons finely grated lemon peel
½ teaspoon fresh ground black pepper
Sea salt
Place zucchini in colander set over large bowl. Sprinkle with ¾ teaspoon salt and
toss to coat. Let drain 30 minutes. Working in batches, squeeze zucchini in kitchen towel
to remove as much liquid as possible. Melt 2 tablespoons butter with oil in heavy large
skillet over medium heat. Add onion and saute until soft and translucent, about 7 minutes.
Add garlic and saute until fragrant, about 30 seconds. Add zucchini and lemon juice; reduce
heat to medium-low and cook until zucchini is tender, stirring occasionally, about 12 minutes.
Cool to room temperature.
Whisk ricotta cheese, 1/3 cup Parmesan, egg, lemon peel, ½ teaspoon pepper, and
remaining ½ teaspoon salt in medium bowl. Stir in cooled zucchini mixture.
Finish:
Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough
disk to 1/8-inch thickness. Using 6-inch-diameter plate, cut out 3 dough rounds. Repeat
with remaining dough. Place 3 dough rounds on each baking sheet. Melt remaining 2 tablespoons
butter. Spoon ½ cup filling into center of 1 dough round, leaving 1¼ to 1½ inch
border. Carefully fold up border, pleating dough edges to create round pastry with about
2 to 2½ inches of exposed filling in center. Repeat with remaining filling and dough
rounds. Brush crusts with melted butter. Drizzle any remaining melted butter over filling
in centers. Sprinkle galettes with remaining ¼ cup Parmesan cheese. Sprinkle lightly
with fleur de sel.
Bake galettes 15 minutes. Reduce oven temperature to 375º Fahrenheit. Bake until crust
is golden and filling is set and begins to brown, about 25 minutes longer. Run spatula
under galettes to loosen. Let rest 5 minutes. DO AHEAD: Can be made 4 hours ahead. Let
stand at room temperature.
Serve individual galettes hot or at room temperature.
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Grilled Beef
Tenderloin Sliders
¼ cup mayonnaise
2 tbsp. prepared white horseradish
2 tbsp. (¼ stick) butter, divided
3 1-inch thick beef tenderloin steaks
Salt and pepper, to taste
1½ medium onions, thinly sliced
2½ large shiitake mushrooms, stemmed, caps thinly sliced
½ cup beef broth
4 slider buns, halved horizontally
1 cup arugula
6 - 8 oz. Brie cheese
Leave Brie at room temperature for later use.
Blend mayonnaise and horseradish in a small bowl.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle tenderloin
steaks with salt and pepper. Add steaks to grill and cook to desired doneness, about 5
minutes per side for medium-rare. Using tongs, transfer steaks to work surface.
Melt 1 tablespoon butter in skillet over medium-high heat. Add onions; saute until dark
brown, about 25 minutes. Add mushrooms; saute until tender, about 5 minutes. Add broth;
boil until juices are reduced to glaze, stirring occasionally, about 1 minute. Season onion
mixture to taste with salt and pepper.
Place slider bottoms on plates, and spread each with horseradish mayonnaise. Top with 3
or 4 arugula leaves. Thinly slice steaks and divide evenly among sliders. Top with Brie
cheese and then onion mixture. Spread remaining mayonnaise on cut side of slider tops.
Place tops on sandwiches.
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Pork Tenderloin with
Spicy Rhubarb Chutney
This was served at the August 2010 Pioneer Wine Trail event. Brought to you by Chef Day,
latest in the line of great Pentamere cooks.
Chutney
¾ cup sugar
1/3 cup cider vinegar
1 tbsp. minced peeled fresh ginger
1 tbsp. ground garlic
1 tsp. cumin
½ tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. dried crushed red pepper
4 cups ½-inch cubes fresh rhubarb (about 1½ lbs.)
½ cup (generous) chopped red onion
1/3 cup dried tart cherries or golden raisins (about 2 ounces)
Pork
2 pork tenderloins (about 1½ lbs. total), trimmed
2 tsp. ground cumin
1 tbsp. olive oil
Garnish with fresh cilantro sprigs
For Chutney:
Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring
until sugar dissolves. Add rhubarb, onion and dried cherries. Increase heat to medium-high
and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely.
(Chutney can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
For Pork:
Preheat oven to 400º Fahrenheit. Sprinkle pork with cumin. Season with salt and pepper.
Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about
5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until
thermometer inserted into center of pork registers 155º Fahrenheit, brushing occasionally
with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish
with cilantro and serve with remaining chutney.
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Smoked Beef
Brisket
Another Chef Corbett Day wonder.
1½ cups paprika
¾ cup sugar
3 tbsp. onion powder
3 tbsp. garlic salt
1 tbsp. celery salt
1 tbsp. black pepper
1 tbsp. lemon pepper
1 tsp. mustard powder
1 tsp. cayenne
½ tsp. dried thyme
1 trimmed brisket, about 5 to 6 lb.
2 lbs. frozen corn kernels
1 lb. frozen onion pearls
In a bowl combine all the dry ingredients and blend well.
Trim the brisket, leaving about ¼ inch of fat. Season the brisket with about ¼ cup
of the rub. Let the brisket marinate overnight in the refrigerator.
Preheat your grill to 250º Fahrenheit using charcoal and hickory.
Using indirect heat, cook the brisket for 3½ hours and flip. Cook another 3½ hours,
cooking for a total of 7 hours. (About 1½ hours per pound.) The brisket should cook
to an internal temperature of 185º Fahrenheit.
Rest the brisket for 10 minutes on a cutting board before slicing. Slice the brisket against
the grain.
Wrap the frozen corn and pearl onions in aluminum foil and place on grill during the last
hour of cooking the brisket.
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Spinach Florentine
Ravioli with Garlic Aioli
Another April 2009 recipe.
15 oz. fresh ricotta cheese (about 2 cups)
3 lbs. spinach, large stems discarded
About 3 cups freshly grated Parmesan cheese (¾ pound)
½ tsp. freshly grated nutmeg
Salt and freshly ground pepper
5 extra-large egg yolks
1 cup all-purpose flour
1 stick (4 oz) unsalted butter
Fresh sage leaves, for garnish
1) Spoon the ricotta into a large coffee filter set in a strainer and drain for 1 hour.
2) Bring a large pot of salted water to a boil. Add the spinach and cook for 10 minutes,
then drain in a colander and cool under cold running water. Drain the spinach thoroughly.
Working with one handful at a time, squeeze the spinach until very dry. Finely chop the
spinach.
3) In a large bowl, combine the drained ricotta with the spinach, 2 cups of the parmesan,
and the nutmeg. Season generously with salt and pepper, add the egg yolks and stir until
evenly combined.
4) Bring a large pot of salted water to a boil. Spread the flour on a plate. Form level
tablespoons of the spinach-ricotta mixture into balls. Roll the balls lightly in the flour
until coated. Arrange the balls on a lightly floured baking sheet.
5) Melt the butter in a medium skillet. Pour the butter into a large, warmed baking dish
and keep warm near the stove.
6) Gently drop one-third of the balls into the pot and cook just until they rise to the
surface. Using a wire skimmer or slotted spoon, transfer the ravioli to the baking dish
in a single layer. Return the water to a boil and cook the remaining balls in 2 batches.
Coat with garlic aioli and sprinkle with fresh parmesan, garnish with sage leaves.
Garlic Aioli (for the Spinach Ravioli)
1 large head garlic
2 tbsp. extra virgin olive oil
2 egg yolks
1 clove garlic, mashed to a paste
Juice of 1 small lemon
¼ cup water
¼ tsp. salt
Pinch of ground cayenne pepper
1½ cups extra virgin olive oil
To roast the garlic, preheat the oven to 300°F (150°C). Cut a thin slice off the
very top of the head of garlic to expose the tops of all the cloves. Set the garlic head
in a shallow baking dish. Pour the oil slowly over and into the head. Season with the salt
and pepper. Cover the pan with aluminum foil and bake for 1¾ hours, until the garlic
is very soft and tender. Don't rush it; older garlic may take longer. Drain and reserve
the oil, and set the garlic aside.
When cool, squeeze the pulp out of the roasted garlic into a food processor or blender
and add the egg yolks, garlic, lemon juice, water, salt, and cayenne pepper. Puree until
smooth. With the motor running, add the reserved roasting oil and the additional 1½ cups
oil in a slow, steady stream and continue processing until emulsified.
Makes about 2 cups.
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Swedish Meatballs
Chef Fred's final contribution. He has since left the Tecumseh Club, but his recipes
remain as a tasty testimonial. This was also served at our August 2007 wine trail event.
1 qt. demi-glaze
12 pre-cooked 1 oz. meatballs
½ cup heavy cream
1/2 cup Merlot
Combine demi-glaze, cream, and wine into a sauce pan. Reduce over low heat for five to
ten minutes, stirring often. Pour the reduced sauce over the (already cooked) meatballs.
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Very Cherry Chicken
A well-received recipe from our August 2012 wine trail event.
Serves: 4
Prep Time: 12 to 24 hours
Cooking Time: 40 to 50 minutes
Preheat oven to 350 degrees
1 whole chicken cut into 8 pieces
2 cups water
2 cups Pentamere Michigan Cherry wine
1 tbsp. sugar
1 tbsp. salt
2 cups flour
½ tbsp. Lawry’s seasoning salt
½ cup Pentamere Cherry Wine jelly
Combine chicken, water, wine, sugar and salt in an air tight container, and place in the
refrigerator overnight. Once you have brined the chicken, remove from the liquid and discard
the liquid. Combine the seasoning salt and flour. Lightly toss each piece of chicken in
the seasoned flour, then place on a parchment or sprayed baking sheet. Bake the chicken
until internal temperature reaches 165 degrees; 40 to 50 minutes depending on the size
of the pieces. While chicken is still warm brush with the wine jelly and return to oven,
or place on a hot grill to caramelize the jelly.
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Angelic Wine-berries
From the kitchen of Annie Gerten.
One 15 oz. angel food cake, cut into bite size cubes
2 lbs. fresh strawberries hulled and chunked
1/3 cup sugar
½ bottle of strawberry dessert wine
Slowly combine sugar and wine over low heat to create a simple syrup. Add the chopped strawberries
and stir gently (this can also be done in a slow cooker). Place cake cubes in individual
serving dishes, spoon on warmed strawberry mixture. Add whipped cream if desired.
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Pentamere's Own
Cold Wine Fondue with Cheese
2 cups full-bodied red wine, such as Pentamere's Cabernet Sauvignon, Cabernet Franc,
or Chambourcin (or 2 cups non-alcoholic red wine)
1 cup granulated sugar
4 tsp. dry fruit pectin
Sharp Cheddar or Monterey Jack cheese, in ½-inch cubes
Combine wine and sugar in 10-inch skillet. Cook over medium-high heat until mixture comes
to a boil (two or three minutes). Reduce heat to medium; continue cooking, stirring occasionally,
until mixture is reduced to about one cup (20 to 25 minutes). Stir in pectin; continue
cooking, stirring constantly, for one minute. Cool completely, and serve as a dip for the
cheese cubes.
Fondue is usually made from cheese, white wine, and savory seasonings, into which French
bread is dipped. Here, the cheese is used as a dipper for this richly flavored “fondue.”
Try dipping pieces of fruit, gingerbread, or angel food cake, as well as cheese, into this
shiny, berry-colored syrup.
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Chocolate Ganache
Cheesecake
For the crust:
1½ cups graham cracker crumbs (10 crackers)
5 tbsp. unsalted butter, melted
1 tsp. ground cinnamon
For the filling:
5 oz. bittersweet chocolate
1 tbsp. instant espresso coffee
1¾ lb. cream cheese, at room temperature
1 cup granulated sugar
¼ cup corn starch
1 tsp. pure vanilla extract
¼ tsp. almond extract
½ tsp. kosher salt
3 extra-large eggs, at room temperature
½ cup sour cream, at room temperature
For the ganache:
¼ lb. semi-sweet chocolate
¼ cup heavy cream
Preheat the oven to 350° Fahrenheit.
To make the crust:
Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted
with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your
hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a
pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled
to room temperature.
To make the filling:
Cream the cream cheese, sugar, corn starch, vanilla and almond extracts and salt in the
bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light
and fluffy. Reduce the speed of the mixer to medium and add the eggs, one at a time, mixing
well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour
cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door
opened wide for 1½ hours. Take the cake out of the oven and allow it to sit at room
temperature, until completely cooled.
To make the ganache:
Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of
simmering water. Add the cream and stir until just melted. Set aside until cooled to room
temperature. Remove the cake from the springform pan by carefully running a hot knife around
the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
Drizzle the ganache over the top of the cheesecake.
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Chocolate Cherry
Cheesecake
Another “in-house” recipe, from Pentamere's Sherrie Kegeler
2 cups chocolate cream cookie crumbs
½ cup (1 stick) butter or margarine, melted
2 cups (12 oz pkg.) semi-sweet chocolate chips
2 pkgs. (8 oz each) cream cheese, at room temperature
1 can sweetened condensed milk
3 large eggs, at room temperature
½ cup Pentamere Michigan Cherry wine
Preheat oven to 325º Fahrenheit. Combine cookie crumbs and melted butter. Press into
bottom of a 13 x 9 pan. In large glass bowl, microwave chocolate chips 1½ minutes.
Stir with rubber spatula until melted. Let cool slightly.
Combine chocolate, cream cheese and sweetened condensed milk. Using an electric hand mixer
heat on low for 30 seconds. Increase speed to medium and beat until thoroughly combined,
about 1 minute. Add eggs and wine. Beat an additional minute. Pour filling over crust and
spread until smooth.
Place on center rack in oven. Bake 45-50 minutes or until surface is shiny and center jiggles
slightly. The cheesecake will firm as it cools. Place on wire rack to cool for 30 minutes.
Cover with plastic wrap and chill at least one hour (preferably overnight, to allow the
flavors to blend).
Cheesecake can be stored in the refrigerator for up to a week covered with plastic wrap
and foil. It can be frozen for up to 2 months wrapped in foil. Thaw in the refrigerator
before serving.
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