Here is a recipe for Atlantic Beach Pie that brings back memories for me of an idyllic childhood summer spent at the beach. Enjoy!
Lots of people ask us how we make the complimentary snacks we serve in the Tasting Room – two in particular – so here are the recipes:
– I use almonds, walnut or hazelnuts (formerly known as filberts!). I suppose you could do all three at once but I use just one. Heat the oven to 350* and bake one pound of the nuts for ten minutes in a baking pan. While baking, chop up about three TBS of fresh rosemary. Three sprigs makes about one TBS. If you use dried, you’ll need three tsps. (I’ve never done it with dried…tell me how it works.) Melt two TBS of butter. Mix into that the chopped rosemary, 1/3 cup of brown sugar and a ¼-1/2 tsp of salt. It will be like a paste. When the nuts are done, turn them into a bowl and save the pan. Mix up the paste very well into the nuts. Use wooden spoons. Turn the nuts back into the pan and let them sit for 30 minutes. YUM.
– Drain one can of chickpeas (Save the liquid because it works just like egg whites! Make meringue cookies….). Throw them into a food processor with half-can of pitted, black olives, s/p to taste, a big clove of cut up garlic, about 2 TBS of julienned sun-dried tomatoes (I use sun-dried tomatoes we grew and dried. If you do that, cut them up into pieces before adding.) and pour olive oil over it for about three seconds. Mix this all up, put it in a pretty dish and serve with crackers! It looks like mud so you could put a sprig of parsley on the top. Can be easily doubled.
We are so happy so many of you enjoyed the chocolate cake we served on our wedding anniversary weekend in the tasting room. I decided you should all have the chance to wow your friends and family so here's the recipe.
½ lb butter
½ lb chocolate (chips or semi-sweet squares)
1 cup cocoa
1 ½ cups sugar
1/3 cup liquid – (Pinot Noir (we prefer A Blooming Hill Vineyard Pinot Noir, of course!), bourbon, orange juice, even cold coffee)
½ cup chopped nuts (optional)
Place a pan with an inch of water in the oven. You will put the cake pan in this when you bake it. Preheat oven to 350*
Melt butter and chocolate in the top of a double boiler. Stir till smooth. Remove from heat, cool.
Grease and line the bottom of an 8 or 9 inch cake pan with parchment or wax paper.
Sift cocoa into large bowl. Stir in sugar and eggs. Mix just till egg whites are broken up.
Add the cooled chocolate mixture and mix well.
Add the liquid.
Add nuts, if you are using nuts.
Pour batter into prepared cake pan. Place in pan with water.
The timing depends on your oven. I bake it for 20 minutes and then check it. Usually takes 30 – 40 minutes, total. The test is to stick a wooden match into the middle. If it comes out clean, the cake is done. It’s okay if it cracks on the top.
Remove cake pan from the water. Let cake cool in pan for 15 minutes, then turn it out onto a plate and continue cooling. I freeze it overnight before glazing. It should be chilled to serve.
To glaze, melt ¼ lb of chocolate and stir in, one piece at a time, ¼ cup of butter. Stir after each addition until its completely incorporated. Spoon glaze onto chilled cake. It will probably drip. Take a spoon and drizzle the chocolate around the edge of the serving plate in an abstract pattern. You will look like a star!
Here are some pairings and recipes.
Mingle and hors d'oeuvres….
This is our white blend – Pinot Gris, Chardonnay and Riesling. It is our most popular wine…
Quick and impressive hors d'oeuvres – Pre-heat the oven to 450*. Take a sheet of puff pastry and cut it into squares of about 2". Place them on a greased baking sheet. Dab a generous teaspoon of anything sweet like jam or savory like pate or cheese spread or salsa. Grate cheddar cheese onto the savory squares. Bake for about 18 minutes until the edges are nice and brown and the squares are puffy. Allow to cool and transfer with spatula to a serving dish.
Preheat oven to 350*
Set our 2-4 boneless, skinless chicken breast to room temp.
Pour yourself a glass of A Blooming Hill Vineyard Mingle to enjoy while you cook!
Rinse the chicken breasts with water and pat dry.
Place a wire baking rack over a roasting or baking pan and spray with oil, enough to lightly coat the bottom (and corners) of the pan as well.
Place the chicken breasts (rough side up) on the wire rack over the pan.
Spread Dijon mustard liberally on top of the chicken breasts.
On top of that, liberally spread your favorite chutney (hot or sweet).
And on top of that, liberally spread your favorite grated parmesan cheese
Don't worry if any of the above toppings drip a little into the pan.
Pour enough Mingle into the pan to cover the bottom.
Bake for 30-35 minutes.
Take out of the oven, then remove and transfer the rack with the cooked chicken on it to a shallow sheet pan and then cover the chicken with foil and let it rest for at least 10 minutes.
Place baking pan with drippings on the stove, over low/medium heat.
Deglaze the pan by stirring in leftover chutney, 2 Tbs. butter, a liberal pour of A Blooming Hill Mingle and a dash of pepper, bringing it all to a slow boil.
In a small lidded jar, mix/shake vigorously some flour and water.
Pour flour/water mixture into the pan sauce, stir from time to time and reduce slowly over a low flame to your desired thickness.
Transfer chicken breasts to plates, spoon sauce over the top and serve with your favorite rice, vegetable and a glass of A Blooming Hill Vineyard Mingle!
Serves two to four.
I followed the recipe pretty much the same as above except, instead of the chutney, I used peach preserves one night. The next time I did it, I used a blueberry Dijon mustard made by the Benedictine Sisters of Mt. Angel, OR (not sure if they distribute nationally but definitely worth looking for….) and instead of peach preserves, I used a little bit of a berry jam.
The salmon did not produce as much juice in the pan as the chicken – less fat – so I added more Mingle at the beginning than just to cover the bottom.
I also threw in some sliced garlic as I was deglazing
Both were wonderful. Thanks, to recipe creator David Stalder!
Pinot Gris – this is a great wine with all foods….here is a brunch dish we just served in the winery for a group of six.
Wilted Spinach Salad with Blue Cheese Eggs
Put about 6 oz of spinach (one bag) in a bowl. In a large skillet, cook apple slices from 2 Granny Smiths in two TBS of olive oil. Cook for 3-4 minutes until tender. Stir in 2 TBS of balsamic vinegar and 1 TBS of honey and bring to boil. Pour over the spinach and toss. Spinach will wilt (hence, the name…..)
In the next steps, you will cook eight eggs, four at a time. Or, use two skillets.
Heat 1 TBS olive oil and break four eggs into skillet. Sprinkle with 2 oz of blue cheese and salt and pepper to taste. Reduce heat to low, cook for 4-5 minutes until the whites are set. If you like your eggs more firmly cooked, cover pan for 2 minutes.
Divide the spinach onto four plates. Place two eggs on each Spinach mound.
Serve with artisan bread.
Pinot Noir – Go to the web and get Julia Child's recipe for Boeuf Bourguignon. It is the best. One tip: when you brown the meat, place the pieces in the pan so that they do not touch. Get the movie Julie and Julia. Open wine, serve Boeuf, enjoy.