Belgian Endive with Curried Crab

Pairing: Aromatic Whites

APPETIZER

Belgian Endive with Curried Crab

Makes 30 appetizers

  • 6 T mayonnaise
  • 2 ts. curry powder
  • 1 T white wine
  • 1 clove garlic, peeled and minced
  • Leaves from any one or several fresh herbs: chives, oregano, thyme or basil…. about 3 T. […]
Belgian Endive with Curried Crab 2017-11-07T21:23:00+00:00

Fig Paté and a Story

Pairing: Pinot Noir

APPETIZER

Fig Paté and a Story

By Marilyn Webb, June 2001

Our friend, Joanie Drabkin, had a treeload of figs one late summer, and I happened to get a piece of the action. Very ripe. Almost dead ripe. (I begin to understand […]

Fig Paté and a Story 2017-11-07T08:18:19+00:00

Gougère

Pairing: Pinot Noir

APPETIZER

Gougère

These cheese pastries are traditionally served with Pinot noir, originating in Burgundy. The following recipe comes from Gourmet’s Menu Cookbook. There is a similar recipe, but without the addition of placing a second gougère on top of the first (see […]

Gougère 2017-11-07T08:21:05+00:00

Lentil-Walnut Paté

Pairing: Pinot Noir

APPETIZER

Lentil-Walnut Paté

This healthy appetizer will surprise you. It tastes more like traditional liver paté than you would imagine. Very good choice for a lighter, vegetarian option. I like to serve it with apple slices as well as crackers […]

Lentil-Walnut Paté 2017-11-07T08:28:07+00:00

Smoked Salmon and Roasted Leek Tartlets

Pairing: Pinot Noir

APPETIZER

Smoked Salmon and Roasted Leek Tartlets

This recipe is inspired by Diane Morgan, who authored a cookbook entitled Salmon. I served these tasty tartlets at room temperature for our fall Cellar Club event, and they were a hit. I am […]

Smoked Salmon and Roasted Leek Tartlets 2017-11-07T08:34:52+00:00

Marilyn’s Salmon Chowder

Pairing: Pinot Noir or Chardonnay

SOUP

Marilyn’s Salmon Chowder

Perfect accompaniment for Bethel Heights Chardonnay. Add French bread and a tossed salad, and you’ve got dinner!

This recipe is an adaptation from Deane Morgan’s Salmon cookbook published in 2005. It is a wonderful way to use […]

Marilyn’s Salmon Chowder 2017-11-07T20:32:16+00:00

Oregon Pinot Noir and Red Onion Soup

Pairing: Pinot Noir

APPETIZER

Oregon Pinot Noir and Red Onion Soup

STOCK

I use a good brand (Swanson or Pacific) mushroom broth, with some non-fat chicken broth if you have no vegetarians to serve. I like the mushroom broth as the base. You need 8 […]

Oregon Pinot Noir and Red Onion Soup 2017-11-07T20:17:51+00:00

Baby Rack of Lamb with Hazelnuts and Pinot Noir Sauce

Pairing: Pinot Noir

MAIN COURSE

Baby Rack of Lamb with Hazelnuts and Pinot Noir Sauce

Serves Six

  • 3 baby racks of lamb, packaged so that each person gets three chops
  • 3 cups stock (see below)
  • 3 cups roasted hazelnuts, chopped finely […]
Baby Rack of Lamb with Hazelnuts and Pinot Noir Sauce 2017-11-06T13:26:15+00:00

Braised Brisket

Pairing:
PINOT NOIR

MAIN COURSE

Braised Brisket

Serves 6

Cool weather late winter and early spring sends us looking for comfort food. Here is an entree to go with our Estate Grown Pinot Noir: medium weight, and lots of fruit on the middle palate.

A braise is another […]

Braised Brisket 2017-11-13T17:32:12+00:00

Eggplant Saute with Lamb Keema

Pairing: Pinot Noir

MAIN COURSE

Eggplant Saute with Lamb Keema

It’s that time of year, still, when eggplant and tomatoes rule the garden. This is the time, too, when it is beginning to feel like fall. This dish captures both seasons. Enjoy!

  • 4 slender Japanese eggplants
  • […]

Eggplant Saute with Lamb Keema 2017-11-06T13:46:55+00:00