Perfectly Paired for Chardonnay!
Perfectly Paired for Chardonnay!
Try these recipes that paired wonderfully at our Club Holiday Celebration in the Cave! Enjoy and let us know how it turned out!
Curried Chicken Crostini
Yield: 3 cups (makes 48 hors d’oeuvres)
Sometimes the simplest recipes are the best. Here, I’ve used great fresh ingredients and combined them in a way that allows their flavors to come through. The peas add sweetness and the radish adds a bit of spiciness and crunch. As a snack, I serve this on a thin crisp sesame wafer and garnish it with daikon sprouts. For a light luncheon, I serve it on butter lettuce with roasted red or golden beets, topped with a light citrus vinaigrette. Either way, it is a wonderful compliment to a variety of wines, including Cuvaison Chardonnay.
- 3 cups cooked organic chicken, cubed
- 1/4 cup your favorite mayonnaise (or homemade aioli)
- 1/2 Tablespoon whole grain mustard
- 1/2 teaspoon Curry powder
- 1 each Zest of lemon
- 1/2 teaspoon ginger, finely chopped
- 1/3 cup English peas, cooked and strained
- 6 each radish, quartered and thinly sliced
- 1 Tablespoon Italian parsley, chopped
- to taste sea salt and freshly ground black pepper
Combine the above ingredients, chill and serve on your favorite crisp cracker or crostini.Chef Bruce Riezenman, Park Avenue Catering Company, October 2009, Eat well!
Spring Hill Mac & Cheese
Serves 8-10 as a side dish or 40 small hors d’eouvres (makes 7 cups)
This is quality comfort food using good cheddar and good pasta. You can add a combination of fresh and dried wild mushrooms if you’d like to make it even nicer.
- 1/2 cup Japanese coarse breadcrumbs
- 1 Tablespoon butter
- 1 Tablespoon Italian parsley, chopped fine
- 1/2 pound Elbow macaroni
- 2 Tablespoons butter
- 5 Tablespoons flour
- 1/2 pound Spring Hill aged white cheddar, chopped or grated
- 1 ounce Vella dry jack, grated
- 1/2 cup chicken broth (or vegetable broth)
- 3 1/2 cups milk
- To taste good coarse sea salt
Place 1 Tablespoon of butter in a sauté pan over medium heat. Once melted, add the breadcrumbs and cook (while stirring) until they are golden brown and crisp. Remove from the heat, season with salt and add the parsley. Set aside for later.
Place butter in a sauté pan over medium heat. When the butter starts to melt, add the flour. Mix with a wooden spoon until fully combined. Reduce the heat to low and cook for 8 minutes without browning the flour/butter mixture (roux).
Add the chicken broth (cold) to the warm roux a little at a time and stir until smooth. Place over medium heat. Slowly add the milk (cold) in 1/2 cup increments, stirring until smooth each time and simmering before adding the next part. Once all the milk is added, stir and simmer for at least 15-20 minutes.
Add salt (to taste) into the sauce and simmer for another 5 minutes.
Meanwhile, bring a pot of salted water to a boil and cook the pasta until just done. Drain and rinse, then add the pasta to the cream sauce. Add both cheeses and stir until the cheese is completely melted. Adjust with additional salt as needed.
Serve on a plate, in a cup or on a spoon and sprinkle liberally with the crisp breadcrumbs.
Serve immediately, or reheat. If necessary, add a bit of hot water to thin out the Mac & Cheese.Chef Bruce Riezenman, October 2009, Eat well!