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

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

Chicken Thighs Teriyaki

Pairing:
CHARDONNAY

MAIN COURSE

Chicken Thighs
TERIYAKI

Given the modest sweetness of this dish, it works well with Bethel Heights’ Chardonnay. The acid of Oregon Chardonnay makes it a particularly good food wine, more like a Burgundy in this regard.

  • 6 – 8 thighs, two […]
Chicken Thighs Teriyaki 2017-07-09T17:34:50+00:00

Morel, Asparagus and Fresh Pea Risotto

Pairing: Chardonnay

MAIN COURSE

Morel, Asparagus and Fresh Pea Risotto

Serves 6 as a first course, 4 as an entrée

  • 1 pound fresh green peas, shelled, or 1 cup frozen peas
  • 1 pound asparagus, trimmed and cut into 2 inch diagonal pieces
  • 4 tablespoons butter
  • […]

Morel, Asparagus and Fresh Pea Risotto 2017-11-06T21:40:24+00:00

Shiitake Mushrooms with Spicy Walnut and Spinach Sauté

Pairing: Chardonnay

MAIN COURSE

Shiitake Mushrooms with a Spicy Walnut and Spinach Sauté

Fall pears and shiitake mushrooms are plentiful in Oregon, as well as home grown local spinach. I like to serve this with roasted chicken. I actually keep my old “Roman clay […]

Shiitake Mushrooms with Spicy Walnut and Spinach Sauté 2017-11-07T20:29:15+00:00

Stuffed Baby Squash

Pairing:
CHARDONNAY

MAIN COURSE

Stuffed Baby Squash

Choose evenly sized small squash such as “Sweet Dumpling”. You are looking for a flavorful single-serving size squash, one per person. Alternately, you could choose a medium-sized pumpkin (6 lbs) and about 14 inches in diameter. This […]

Stuffed Baby Squash 2017-07-09T17:47:16+00:00