Seafood Gumbo — An adaptation for Oregon

Pairing: Aromatic Whites

SOUP

Seafood Gumbo – An Adaptation for Oregon

Serve with Bethel Heights Gewurztraminer

Heat ½ cup vegetable oil in dutch oven until very hot.

Add one half cup flour and whisk over high heat constantly until roux is dark reddish brown (don’t let it burn).

Remove […]

Seafood Gumbo — An adaptation for Oregon 2017-11-13T17:40:27+00:00

Roast Pork Tacos with Mango Salsa and Black Beans

Pairing:
AROMATIC WHITES

MAIN COURSE

Roast Pork Tacos
WITH MANGO SALSA AND BLACK BEANS

Pork shoulder is an inexpensive cut of meat. If you are willing to spend some time cutting it into two inch squares, eliminating as much of the fat that runs […]

Roast Pork Tacos with Mango Salsa and Black Beans 2017-09-27T20:31:17+00:00

Marilyn’s Pear Pie

Pairing: Aromatic Whites

DESSERT

Marilyn’s Pear Pie

Serve with Bethel Heights Gewürztraminer

This pie with this wine make an unforgettable match.

INSTRUCTIONS

1. Prepare one-crust pie shell* and line bottom of pie pan.

2. Peel and halve 5 pears and place one layer deep in unbaked pie shell. Fill in corners with
remaining […]

Marilyn’s Pear Pie 2017-11-08T10:12:52+00:00

Jennifer’s Winter Salad with Sparkling Vinaigrette

Pairing:
AROMATIC WHITES AND ROSÉ

SALAD

Jennifer’s Winter Salad with Sparkling Vinaigrette

SPARKLING VINAIGRETTE

Whisk together:

  • ¼ cup Bethel Heights Vineyard 2010 Sparkling Rosé
  • ¼ cup rice wine vinegar
  • ½ cup canola oil
  • 2 teaspoons freshly chopped tarragon
  • Pinch of sugar
  • Salt and pepper to taste

SALAD […]

Jennifer’s Winter Salad with Sparkling Vinaigrette 2017-11-08T12:11:18+00:00

Marilyn’s Farro Salad with Pita and Feta

Pairing:
AROMATIC WHITES

SALAD

Marilyn’s Farro Salad
WITH PITA AND FETA

WINE SUGGESTION: BETHEL HEIGHTS PINOT BLANC

Serves 4 as main entrée

This recipe was  adapted from Cooking Light September issue, 2013.  Farro is a delightful grain, chewy and nutty, now becoming available in grocery stores.  I served […]

Marilyn’s Farro Salad with Pita and Feta 2017-11-13T17:35:18+00:00

Marilyn’s Kale and Carrot Salad

Pairing: Aromatic Whites

SALAD

Marilyn’s Kale and Carrot Salad

This recipe was shared by my friend Linda Forrest.  It keeps in the refrigerator for several days and just gets better.
Serves four

  • 1 large bunch young, tender curly kale, such as Lacinato, stems removed and […]
Marilyn’s Kale and Carrot Salad 2017-11-07T20:14:45+00:00

Sea Scallops with Fennel Marmalade

Pairing: Chardonnay

APPETIZER

Sea Scallops with Fennel Marmalade

Note: This marmalade can be used for many other recipes, including a side dipping sauce for shrimp or pork tenderloin. It makes about two cups.

To serve 30 appetizers

  • 1 fennel bulb, finely diced. Reserve some of the […]
Sea Scallops with Fennel Marmalade 2017-11-07T20:37:06+00:00

Fresh Peach Soup

Pairing: Chardonnay

SOUP

Fresh Peach Soup

Serves 10 – 12 in cups or small bowls

  • 25 ripe peaches, peeled, cut into chunks. Peaches must be very ripe.
  • 2 cups fresh squeezed orange juice
  • 3/4 cup fresh pineapple chunks (can used canned in own juices, drained)
  • 2 […]
Fresh Peach Soup 2017-11-06T13:56:45+00:00

Wild and Creamy Mushroom Soup

Pairing:
PINOT NOIR AND CHARDONNAY

SOUP

Wild and Creamy
MUSHROOM SOUP

It’s fall, harvest is over, and thoughts turn toward warm fires and cozy meals. Markets abound with shitake and spendy chanterelle mushrooms. This is a perfect soup for a first course or dinner […]

Wild and Creamy Mushroom Soup 2017-07-09T17:14:19+00:00

Butternut Squash Risotto with Gorgonzola

Pairing: Chardonnay

MAIN COURSE

Butternut Squash Risotto with Gorgonzola

Serves 6 – 8

  • 7 cups mushroom broth, or part vegetable broth
  • 4 T butter
  • 2 T olive oil
  • 3 cups peeled, chopped butternut (1/2 – 3/4 inch dice)
  • 2 cups Arborio rice
  • 1/2 cup white wine, […]
Butternut Squash Risotto with Gorgonzola 2017-11-06T13:19:30+00:00