5 Recipes that Pair Well With Wine as Served at Mallow Run Winery
Recently, I had the honor of cooking for the students of the Mallow Run Winery: Wine 101 class. Students attended every Monday in March to learn more about wine, pairings, their own palate and what to look for on menu’s. The last night they were served a 5 course meal by me and my trusty assistant:
The idea was that you can not only drink wine (drink whatever you like who cares about the perfect pairing!) but also cook with it! I used wine in the red wine reduction with beef and that is one of my go-to recipes especially in the cooler months. It was a great night and everyone left happy, full and with new recipes.
Green Pea Pesto Crostini with Prosciutto
1 (8-ounce) bag frozen green peas, thawed
1 cup fresh basil leaves
2 tablespoons extra-virgin olive oil
12 thin slices French bread baguette, toasted
1/4 cup part-skim ricotta cheese
1/2 ounce very thinly sliced prosciutto, torn into 12 equal pieces (also great: good thinly sliced ham)
1/4 teaspoon freshly ground black pepper
Combine green peas, basil, and olive oil in the bowl of a food processor; pulse 8 to 10 times or until the mixture is almost smooth.
Spread pea mixture evenly over toasted baguette slices.
Top each slice with 1 teaspoon ricotta cheese and 1 piece of prosciutto.
Sprinkle evenly with black pepper.
This appetizer was paired with Mallow Run Chardonel
Flank Steak with Red Wine Mushroom Sauce Reduction
Season and grill or pan saute a 1 lb flank steak until desired degree of doneness, remove and allow to rest.
8 ounces cremini mushrooms, sliced
1 shallot, finely chopped
2 teaspoons fresh thyme leaves, chopped
1 cup dry red wine
3 tablespoons butter
Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes.
You may need to add a bit more oil to the pan.
Add the red wine and scrape the bottom of the pan to get the browned bits.
Let the liquid reduce by half, 7 to 8 minutes.
Remove from the heat and swirl in 3 tablespoons butter to finish the sauce.
Serve the steak with mushroom red wine sauce drizzled over the top.
This course was paired with Mallow Run Cabernet Sauvignon
Sweet and Spicy Chicken with Jasmine Rice
1 tablespoon olive oil
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon dried oregano
kosher salt and black pepper
1 lb of boneless skinless chicken breasts, cut in half
4 C of prepared Jasmine rice
1 small sweet pepper, julienned, for garnish
2 TB of chopped peanuts, for garnish
cilantro for garnish
Heat oven to 400° F. In a small bowl, combine the oil, chili powder, sugar, oregano, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Place the chicken in a roasting pan and rub with the spice mixture.
Roast until cooked through, 45 to 50 minutes.
Serve over prepared Jasmine rice, garnish if desired.
This course was paired with Mallow Run Traminette
Adapted from Giada de Laurentiis-Food Network
Butter, for greasing the baking dish
1 pound ziti pasta
1 tablespoon extra-virgin olive oil
12 ounces pancetta or bacon, diced
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup all-purpose flour
3 1/2 cups whole milk, at room temperature
Zest of 2 large lemons
3/4 cup grated Parmesan
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh basil
2 tablespoons chopped fresh thyme
1/4 cup fresh lemon juice (from 1 large lemon)
2 cups shredded mozzarella
2/3 cup plain breadcrumbs
1/3 cup grated Parmesan
Extra-virgin olive oil, for drizzling
For the pasta: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter a 13- by 9- by 2-inch glass or ceramic baking dish.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add the pancetta and cook until brown and crispy, about 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.
For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Add the lemon zest. Simmer over medium heat, whisking constantly, until the sauce thickens, about 10 minutes. Remove the pan from the heat and stir in the Parmesan, salt and pepper.
In a large bowl, combine the cheese sauce, cooked pancetta, pasta, basil and thyme. Toss until the ingredients are coated. Stir in the lemon juice. Spoon the mixture into the prepared baking dish and sprinkle with the mozzarella.
For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
Sprinkle the topping over the pasta mixture. Drizzle the top with olive oil and bake until the top is golden brown, 25 minutes. Cool for 10 minutes and serve.
This course was paired with Mallow Run Chambourcin Rose
Decadent Flourless Dark Chocolate Cake
Seven ounces of dark chocolate (I used 70% Cacao Scharffenberger Dark Chocolate)
1 and 3/4 sticks unsalted butter, cut into 1/2 inch cubes. (Better if high fat.)
1 1/3 cup granulated sugar
5 large eggs
1 Tbs unbleached all-purpose flour
First preheat your oven to 375 degrees. Butter an 8 inch round cake pan, then line the bottom with parchment, then butter the top of the parchment.
Finely chop the chocolate and melt it gently with the butter in the microwave stirring regularly to combine. Add the sugar to the chocolate and butter mix (stirring well) and set it aside to cool for a few minutes.
Add the eggs in one by one, mixing it very well between each added egg, then add the flour. The batter should be smooth and dark.
Pour the batter into the buttered pan and bake for around 25 minutes or until the cake is set and the top is crackly looking.
Let the cake cool then flip it onto a cookie sheet, then flip it again so the crackly part is still the top.
This dessert was paired with Mallow Run Finale and Blackberry Winter