THE HARVEST TABLE Seasonal Recipes from Willamette Valley Wine Country - willamettewines.com - Willamette Valley Wineries Association
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T H E H A RV E ST TA B L E
Seasonal Recipes from
Willamette Valley Wine Country
# W V H A RV E ST 2 0 1 8
willamettewines.comT H E H A RV E ST TA B L E willamettewines.com # W V H A RV E ST 2 0 1 8
R EC I P E F RO M T H E K I TC H E N O F
VERJUS VINAIGRETTE LEFT COAST ESTATE
leftcoastwine.com
Featured at this year’s Harvest Dinner. Suggested pairing: Left Coast 2016 Beton Reserve Musqué Chardonnay.
I N G R E D I E N TS
1 CLOVE GARLIC SALT AND PEPPER
1 SHALLOT 1/2 CUP CANOLA OIL
1 TABLESPOON DIJON MUSTARD
1 TABLESPOON HONEY
1/2 CUP VERJUS
JUICE OF TWO LEMONS
1/4 CUP OLIVE OIL
METHOD
1. Combine all but the oil in blender or food processor.
2. With motor running, slowly add 1/2 cup canola oil, blending until thick.
3. Serve on fresh, seasonal garden salad.T H E H A RV E ST TA B L E willamettewines.com # W V H A RV E ST 2 0 1 8 R EC I P E F RO M T H E K I TC H E N O F R E D C A B B AG E W I T H R E D EOLA HILLS WINE CELLARS W I N E SAU C E eolahillswinery.com Serve this refreshing and brilliantly colored side dish with roasted turkey, venison, pork or brisket. Pair with an Oregon Pinot noir or Riesling. I N G R E D I E N TS 5 SLICES SMOKY BACON, CHOPPED 3 JUNIPER BERRIES 2 POUNDS CABBAGE, VERY THINLY SLICED 1/2 TEASPOON SALT 1 GRANNY SMITH APPLE, PEELED AND CHOPPED 1/2 TEASPOON PEPPER 1 CUP RED WINE 1–1.5 TEASPOONS CORNSTARCH 1/2 CUP CIDER VINEGAR 1–1.5 TEASPOONS WATER 4 TABLESPOONS CURRANT JELLY 1/8 TEASPOON GROUND CLOVES METHOD 1. In a large pot, sauté bacon until fat is rendered and meat is crisp. 2. Add the cabbage and salt. Stir constantly until cabbage begins to wilt, about five minutes. 3. Add remaining ingredients except for the cornstarch and water. Bring to a simmer and cover. Simmer until the cabbage is tender, about 1 hour. 4. In a small bowl, combine the cornstarch and water until dissolved. Slowly stir in, just enough to thicken the liquid. Season to taste with more salt and pepper, if desired.
T H E H A RV E ST TA B L E willamettewines.com # W V H A RV E ST 2 0 1 8 R EC I P E F RO M T H E K I TC H E N O F C RA N B E R RY- C H E R RY R E L I S H EOLA HILLS WINE CELLARS W I T H P O RT- ST Y L E W I N E eolahillswinery.com Now exported worldwide, cranberries have been cultivated along the South Coast of Oregon since 1885, and sweet cherries came west to Oregon in 1850. Tart and sweet, this delicious relish pairs well with roasted lamb, duck, chicken or turkey and Oregon Pinot noir wine. I N G R E D I E N TS ZEST AND JUICE OF ONE ORANGE ZEST AND JUICE OF ONE LEMON 2/3 CUP SUGAR 1/4 TEASPOON NUTMEG 1/2 CUP PORT-STYLE WINE 1/4 CUP DRIED CHERRIES 3 CUPS FRESH WHOLE CRANBERRIES METHOD 1. Roughly chop cranberries and dried cherries, leaving some cranberries whole. 2. In a medium saucepan, combine remaining ingredients with the berries. 3. Simmer for 20 minutes until the sauce coats the back of a spoon. 4. Chill at least 4 hours, preferably overnight.
T H E H A RV E ST TA B L E willamettewines.com # W V H A RV E ST 2 0 1 8 R EC I P E F RO M T H E K I TC H E N O F SAU T É E D M U S H RO O M S W I T H V I N D ’O R EOLA HILLS WINE CELLARS L AT E H A RV E ST SAU V I G N O N B L A N C eolahillswinery.com Rich, caramelized vegetables to serve with roasted meats or toss with pasta. Delicious paired with an Oregon Chardonnay or Sauvignon blanc. I N G R E D I E N TS 2 TABLESPOONS OLIVE OIL, SEPARATED 1 MEDIUM RED ONION, SLICED THINLY LENGTHWISE 1 RED BELL PEPPER, SLICED THINLY 1 CLOVE GARLIC, CHOPPED 1 POUND CREMINI OR WILD MUSHROOMS, SLICED 1/2 CUP CHARDONNAY 3 TABLESPOONS VIN D’OR DESSERT WINE SALT AND PEPPER METHOD 1. Add onion, pepper and garlic to a skillet with 1 tablespoon olive oil. Cook over medium heat for 30 minutes. Stir gently every five minutes, until onions begin to caramelize. Be careful not to let the onions burn. 2. While onions cook, sautée sliced mushrooms and 1 tablespoon olive oil in a second pan. Cook over medium heat until liquids evapo- rate, about 15 minutes. 3. Turn heat to medium-high, add Chardonnay to the onions and deglaze the pan. Add the mushrooms and the Vin d’Or, cook briefly until liquids reduce and vegetables are glossy. Salt and pepper to taste.
T H E H A RV E ST TA B L E willamettewines.com # W V H A RV E ST 2 0 1 8
R EC I P E F RO M T H E K I TC H E N O F
M O RO CC A N C H I C K P E A S W I T H C H A R D BOEDECKER CELLARS
boedeckercellars.com
It used to be that a hearty beef stew, spaghetti and meatballs and Halloween candy were all we ate at Harvest. But health awareness
and dietary restrictions have changed our outlook and I started providing the crew hard boiled eggs (plus donuts) and healthy,
flavorful dishes vegetarian that keep everyone’s energy up so we can work with smiles during the long days and nights of harvest.
I N G R E D I E N TS
4 TABLESPOONS OLIVE OIL 1 PINCH CAYENNE
2 SPANISH ONIONS, CHOPPED 2 TABLESPOONS TOMATO PASTE
1 LARGE JALAPEÑO PEPPER, SEEDED AND DICED 1 BULB FENNEL, DICED (SAVE FRONDS FOR GARNISH)
4 CLOVES GARLIC, MINCED 1 LARGE BUNCH SWISS CHARD, STEMS SLICED 1/2 INCH THICK, LEAVES TORN INTO
1 TABLESPOON FRESH GRATED GINGER ROOT BITE-SIZED PIECES
2 1/2 TEASPOONS KOSHER SALT, TO TASTE 2 CARROTS, PEELED AND DICED
1 TEASPOON GROUND TURMERIC 1 TURNIP, PEELED AND DICED
1 TEASPOON SWEET PAPRIKA 1 POUND DRIED CHICKPEAS, SOAKED OVERNIGHT IN WATER OR QUICK-COOKED
3/4 TEASPOON GROUND CINNAMON 1/2 CUP DRIED APRICOTS
1/2 TEASPOON GROUND CUMIN 2 TABLESPOONS CHOPPED PRESERVED LEMON, TO TASTE
1/2 TEASPOON GROUND BLACK PEPPER 1/2 CUP CILANTRO, CHOPPED
METHOD
1. Heat oil in a large pot over high heat. Add onion and jalapeño and sauté until limp, 3 minutes.
2. Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté until they release their fragrance,
about 2 minutes.
3. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower
heat.) Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to soften, about 10 minutes.
4. Add chickpeas and water to barely cover. Return heat to high if you lowered it and bring to a simmer. Partly cover pot, lower heat
to medium low, and simmer for about 1 1/2 to 2 hours, until chickpeas are softened. Add more water if needed (this should be like a
stew).
5. Add chard leaves, apricots and preserved lemon to pot and continue simmering until chard is tender, about 5 minutes longer.
6. Season with more salt if desired, and serve garnished with cilantro and reserved fennel fronds.
Note: To quick-soak chickpeas, bring them to a boil in water to cover by 1 inch. Turn off the heat and let soak for 1 hour. Drain.
Pair this with a crisp white: Boedecker Cellars Pinot blanc or Chardonnay.T H E H A RV E ST TA B L E willamettewines.com # W V H A RV E ST 2 0 1 8
R EC I P E F RO M T H E K I TC H E N O F
C H E F A L E X DA L E Y ’ S CO N S O M M É SOTER VINEYARDS
sotervineyards.com
This recipe never fails us as an elegant first course, or with a loaf of crusty bread for a harvest lunch. Made with a medley of roasted
meat bones and clarified through a traditional technique, this broth is crystal clear and layered with flavor. Pair with our 2016 Mineral
Springs Ranch Pinot Noir. The earthy, umami flavors in the soup serve to highlight the pure, focused red fruits that dominate the wine.
I N G R E D I E N TS
4 CUPS MEAT STOCK (WE PREFER A ROASTED 2 BAY LEAVES
BONE STOCK FOR RICHER FLAVOR) KOSHER SALT AND PEPPER TO TASTE
1 POUND LEAN GROUND CHICKEN RED WINE VINEGAR
3 EGG WHITES
1 CARROT, CHOPPED
1 RIB CELERY, CHOPPED
1 CLOVE GARLIC
1 BUNCH THYME
METHOD
1. In a food processor, blend together all ingredients (except the stock) until a paste forms.
2. Add cold stock and meat mixture to a large stock pot. Set over medium heat and stir only for the first couple of minutes to incorpo-
rate the meat into the stock. Do not stir again.
3. As the stock heats, the meat and vegetables will rise to the top and form a ‘raft’ of solids. Slowly simmer the stock (DO NOT BOIL!)
and, using a ladle, break a hole in the middle of the raft and carefully ladle the broth over the solids.
4. After 1 hour, strain the broth through a double layer of cheese cloth. Do not pour the stock, but rather ladle it through the cloth
slowly so you don’t break up the solids. Season your broth with red wine vinegar, salt, pepper and enjoy!T H E H A RV E ST TA B L E willamettewines.com # W V H A RV E ST 2 0 1 8
R EC I P E F RO M T H E K I TC H E N O F
RAC K O F L A M B W I T H H A Z E L N U T C RU ST LEFT COAST ESTATE
AND HAZELNUT DRESSING leftcoastwine.com
We cooked this recipe up at our annual harvest dinner this year. It was a hit among the group. Suggested pairing: Left Coast 2012
Blanc De Noir.
FOR THE LAMB FOR THE DRESSING
2 RACKS LAMB (ABOUT 12 BONES), FAT TRIMMED 1 TABLESPOON FRESH ROSEMARY
SALT AND PEPPER 2 CLOVES GARLIC, MINCED
1 TABLESPOON OLIVE OIL 1 TEASPOON SALT
3 TABLESPOONS DIJON MUSTARD 2 SLICES FIRM WHITE BREAD, CRUSTS REMOVED, SOAKED IN HOT
1/2 CUP GROUND HAZELNUTS WATER, SQUEEZED DRY
1/2 CUP BREADCRUMBS 1 1/2 CUP HAZELNUTS, TOASTED
1 CUP LEFT COAST BLANC DE NOIR, REDUCED TO 1/3 CUP
1/3 CUP OLIVE OIL
METHOD
1. Preheat oven to 350. Season lamb with salt and pepper.
2. In a large, oven-proof saute pan, heat oil until smoking hot. Meat side down sear rack well, turn and sear other side. Remove from
heat and brush with mustard.
3. Combine hazelnuts, bread crumbs and rosemary. Press mixture onto racks. Roast 15-20 minutes for medium-rare.
HAZELNUT DRESSING
1. Chop hazelnuts in a food processor, reserving 1/2 cup for garnish.
2. Add garlic, salt, Left Coast Blanc de Noir and bread, mix until smooth.
3. With machine running slowly pour enough of the oil to thin the dressing to the consistency of heavy cream. Season to taste with
pepper.T H E H A RV E ST TA B L E willamettewines.com # W V H A RV E ST 2 0 1 8
R EC I P E F RO M T H E K I TC H E N O F
P I N OT N O I R – B RA I S E D S H O RT R I B S LEFT COAST ESTATE
leftcoastwine.com
We have served this dish at multiple events up at the Estate. This year it was used at our Harvest Dinner. Suggested wine pairings:
Left Coast 2015 Latitude Pinot Noir, 2015 Right Bank Pinot Noir, 2015 Truffle Hill Pinot Noir.
I N G R E D I E N TS
1 BOTTLE LEFT COAST PINOT NOIR 2 TABLESPOONS VEGETABLE OIL
10 SPRIGS FLAT-LEAF PARSLEY 2 ONIONS, MEDIUM
8 SPRIGS THYME 2 CARROTS, MEDIUM
4 SPRIGS ROSEMARY 2 CELERY STICKS
2 BAY LEAVES 3 TABLESPOONS FLOUR
1 HEAD GARLIC, HALVED CROSSWISE 1 TABLESPOON TOMATO PASTE
3 CUPS BEEF STOCK
3 POUNDS BEEF SHORT RIBS
METHOD
1. Heat Oven to 350. Season short ribs with salt and pepper to taste.
2. Heat oil in large dutch oven; brown short ribs in bacon fat, then remove from pot. Add onions, carrots, celery to pot and cook until
onions are soft, add flour and tomato paste, cook until combined, about 2-3 minutes.
3. Stir in wine, add short ribs and bring to a boil. Lower heat to simmer and reduce wine by half, about 25 minutes.
4. Add herbs, garlic, stock bring to boil, cover and transfer to oven. Cook until ribs are tender, about 4 1/2 hours.
5. Transfer ribs to platter. Remove herbs and puree remaining ingredients into a sauce.T H E H A RV E ST TA B L E willamettewines.com # W V H A RV E ST 2 0 1 8 R EC I P E F RO M T H E K I TC H E N O F S H E L L S B A K E D W I T H TO M ATO, C R E A M UNION WINE COMPANY AND FIVE CHEESES unionwinecompany.com Ryan Harms, founder and owner of Union Wine Co., adapted this team favorite from a dish at Al Forno, a Providence, Rhode Island restaurant where he worked at as a cook in the summer of 1998. It is delicious, and every harvest Ryan and his brother Eric (Union’s director of finance) cook it for the harvest crew. I N G R E D I E N TS 2 CUPS HEAVY CREAM 1/2 TO 3/4 TEASPOON SEA SALT 1 CUP CHOPPED CANNED TOMATOES 6 FRESH BASIL LEAVES, CHOPPED 3/4 CUP PECORINO ROMANO, FRESHLY GRATED 1 POUND PASTA, RIDGED 3/4 CUP FONTINA, COARSELY SHREDDED 4 TABLESPOONS BUTTER, UNSALTED 4 TABLESPOONS GORGONZOLA, CRUMBLED 2 TABLESPOONS FRESH RICOTTA 4 OUNCES MOZZARELLA, SLICED METHOD 1. Preheat oven to 500 degrees. Bring a large pot of water to boil for the pasta. 2. In a mixing bowl, combine all the ingredients except the pasta and butter. Stir well to combine. 3. Generously salt the boiling water and drop in the pasta. Parboil for 5 minutes, stirring often. 4. Drain the pasta, and add to the ingredients in the mixing bowl. Toss to combine. Divide mixture among 6-8 small individual ceramic gratin dishes (1 ½ to 2 cup capacity - or 4-6 larger dishes for main course size. You can also bake it in one big baking dish). 5. Dot with butter and bake until bubbly and brown on top, about 10 minutes.
T H E H A RV E ST TA B L E willamettewines.com # W V H A RV E ST 2 0 1 8
R EC I P E F RO M T H E K I TC H E N O F
A P P L E C I D E R D O N U TS REX HILL
rexhill.com
I made these donuts last year toward the end of harvest, on one of the first mornings the temperature dropped into the 30s. Walking
around with a basket of fresh, hot donuts definitely made me the most popular person at the winery that day!
– Amy Griffith, REX HILL Winery Chef
I N G R E D I E N TS
2 CUPS APPLE CIDER 6 TABLESPOONS BUTTER, MELTED AND COOLED
3 CUPS ALL-PURPOSE FLOUR OIL FOR FRYING
1/2 CUP WHOLE WHEAT FLOUR
2/3 CUP BROWN SUGAR
2 TEASPOONS BAKING POWDER
1/4 TEASPOON EACH CINNAMON AND NUTMEG
2 EGGS
METHOD
1. In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 12 minutes. Cool completely.
2. Whisk together flours, brown sugar, baking powder, salt, baking soda and spices. In a separate bowl, whisk eggs, melted butter and
cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, until firm enough to shape,
about 1 hour.
3. Divide dough in half. On a floured surface, pat each portion to 1/2-inch thickness; cut with a floured 3-inch doughnut cutter.
4. In an electric skillet or deep fryer, heat oil to 325°. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side.
Fry doughnut holes, a few at time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool
slightly. If desired, dip doughnuts into glaze or sugar of your choice.T H E H A RV E ST TA B L E willamettewines.com # W V H A RV E ST 2 0 1 8 R EC I P E F RO M T H E K I TC H E N O F STO N E F RU I T T R I F L E W I T H H E R B E D LEFT COAST ESTATE MOUSSE leftcoastwine.com Featured at this year’s Harvest Dinner. Suggested pairing: Left Coast 2015 Pinot Meunier. I N G R E D I E N TS 1/4 CUP PLUS 2 TABLESPOONS SUGAR 2 TABLESPOONS TARRAGON, FINELY CHOPPED 4 LARGE EGG YOLKS 3.5 CUPS STONE FRUIT, SUCH AS PEACHES, NECTARINES OR PLUMS, 1/2 CUP LEFT COAST VIOGNIER HALVED AND CUT INTO 1/2-INCH PIECES 1/4 TEASPOON SALT 1/4 CUP SUGAR 1/4 TEASPOON CARDAMOM 6 TABLESPOONS BUTTER, ROOM TEMPERATURE, CUT INTO SMALL PIECES 1.5 CUPS HEAVY CREAM METHOD 1. Combine 1/4 cup plus 2 tbsp sugar, egg yolks, Viognier, and salt in saucepan over medium heat. Simmer until thick 3-5 minutes. 2. Strain through a fine sieve into a bowl. Stir in cardamom. Gradually whisk in butter until smooth. 3. Press plastic wrap onto surface of curd. Refrigerate until set, about 1 hour. 4. Whip the heavy cream until soft peaks form. When curd is cool stir in whipped cream and tarragon. 5. Preheat oven to 425. Toss fruit with remaining sugar. Roast until caramelized 15-20 minutes. Cool. 6. Layer a third of cake in bottom of 12-cup bowl. Cover with third of mousse. Spoon a third of roasted fruit over mousse. Repeat twice. 7. Refrigerate at least two hours or up to 1 day.
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