Recipes

Enjoy these delicious recipes that go great with Signorello wines!

recipes-pic

Roasted Beet and Fresh Goat Cheese Salad
Savory Chanterelle Mushroom and Chestnut Bread Pudding
Snake River Farms Roasted American Kobe Ribeye
Cabernet Braised Snake River Farms Kobe Zabuton
Roasted Summer Salmon
Gingered Spareribs with Brown Sugar & Soy
Pierre Birebent’s Famous Duck Breast
Braised Leeks with Lemon
Laquered Salmon

Enjoy these recipes that were featured in Enoteca Signorello, our unique food & wine tasting experience.

Confit Of Local Rabbit With Pistachios & Vanilla Golden Raisin Syrup
Hamachi Tuna with Yukon Gold Potato & American Caviar
Honey Cured & Smoked Moulard Duck Breast & Black Currants and Black Olives
Rasa el Hanout Dark Truffles
Snake River Farms Kobe Beef Filet, Roasted Mushrooms, Bacon & Caramelized Onions In Cabernet Syrup
Snake River Farms Proscuitto Wrapped Kurobuta Pork Sour Cherry Chutney
Terrine of Wild Mushroom, Goat Cheese and Pine Nuts


Roasted Beet and Fresh Goat Cheese Salad
Pair with 2011 Seta

beet-salad

Ingredients:
4 large beet
2 tablespoon extra-virgin olive oil
Salt & pepper, to taste
1/2 cup orange juice
2 sprigs thyme
1/2 cup honey
1 cup packed frisee leaves, trimmed
4 ounces fresh goat cheese
1 tablespoon chopped chives

Servings: 4

Method:
1. Preheat oven to 425 degrees.
2. Coat the beets with olive oil and then season to taste with salt and pepper.
3. Place the beets in a small oven-safe sauce pot with the orange juice and thyme sprigs. Cover the pot with foil and roast the beet in the 425-degree oven until tender (about 30 minutes).
4. Remove the pot from the oven. Reserve the orange juice, allow the roasted beets to cool and then peel.
5. In a small mixing bowl, mix the honey the orange juice and toss it with the frisee.
6. Cut the beets into small wedges.
8. Layer the frisee on top of each beet wedge with crumbled fresh goat cheese on top.
9. Garnish with the chopped chives.


Savory Chanterelle Mushroom and Chestnut Bread Pudding
Pair with 2010 Vieilles Vignes Chardonnay

1 Loaf Day old bread, crust removed and cut into 1/2 inch cubes
5 egg yolks
1/2 quart heavy cream
1 leek, chopped
1 clove garlic, minced
1 shallot, minced
1 cup chanterelle mushrooms, cleaned and sliced
1 cup fresh chestnuts, peeled and chopped
1/4 cup chopped parsley
1/4 cup butter, divided
Salt and pepper to taste

Servings: 8

Method:
1. Melt 2 Tbsp of butter in large saute pan.
2. Add the shallots, leeks and garlic and sweat over medium heat until the shallots are translucent.
3. Add the mushrooms and continue to sweat until they are fully cooked.
4. In a large mixing bowl, whisk the egg yolks into the heavy cream and pour over the cubed bread, allowing the bread to soak up as much liquid as possible.
5. Allow sauteed mixture to cool and then fold into cream and bread mixture along with the parsley and chestnuts.
6. Season with salt and pepper.
7. Place in a large casserole dish and bake covered at 400 degrees until custard begins to set. Remove cover and place drops of remaining butter over bread pudding. Return to the oven to brown.


Confit Of Local Rabbit With Pistachios & Vanilla Golden Raisin Syrup
Paired with 2010 Estate Cabernet Sauvignon

Vanilla Golden Raisin Syrup
1/2 gal Chardonnay wine, reduced
2 cups Golden Raisins
2 each Vanilla Beans

Black Pepper Allspice Rub
1 tbsp. Allspice, ground
2 tbsp. Black Pepper, ground
1 tsp Bay leaf, ground
pinch Cayenne Pepper
1/4 cup Brown Sugar
1/2 cup Kosher Salt

Rabbit Confit
1 each Whole Rabbit
2 qt Grape Seed Oil
2 each Bay Leaf
2 sprigs Thyme
6 each Black Peppercorn, crushed

Garnish for the terrine
1/2 cup Pistachios, Toasted
1/2 cup Shallots, minced
1/2 cup Garlic , minced
4 tbsp. Thyme, minced
2 tbsp. Tarragon, chiffanade
T.T. Salt & Black Pepper

Method:

Combine the rub mixture, rub the rabbit and let stand for 24 hours. Rinse the rabbit in cold water and then pat dry. Place the rabbit into a deep pan cover with oil, add the bay leaf, thyme and black pepper, remove to a 275 degree preheated oven for 3-4 hours or until fork tender, remove from the oven and cool for one hour. Meanwhile sautée the shallots, garlic lightly and cool. Pick the meat off the bones while still warm add it to a bowl with the sauteed shallots, garlic, pistachios and herbs. Reserve the oil and the rabbit jelly.
Add in to the mixture a small amount of jelly to help bind the terrine, season, and pack in to molds. Wrap in plastic wrap and ice down for 4 hours. Slice and serve.

Golden Raisin in Chardonnay Vanilla Syrup – reduce the wine by 2/3 add in the golden raisin to plump then stain off the wine and continue to reduce the syrup by 1/2 again, add in the split and scrape out seeds of the vanilla beans add to the reduction. Place raisins back in to the reduced syrup mixture and cool for service.


Hamachi Tuna with Yukon Gold Potato & American Caviar

Paired with 2011 Seta

Ingredients:
8 slices Hamachi Tuna
8 – 1/8 inch thick, circles cut Yukon Gold Potato
16 coins Picholini Olives
1/2 cup (in piping bag) Lime Cream
8 – 1/4 tsp. American Caviar
8 heads Chervil

Methods:

Hamachi Tuna
8 slices Hamachi Tuna

Yukon Gold Potato
1 each. Yukon Gold Potato
1 tbsp. Grape Seed

For the Yukon Gold Potato, slice the potatoes 1/8 inch slices and cut in quarter size discs, place on parchment lined sheet pan coat with grape seed
oil, season with salt & white pepper. Cover potatoes with parchment and bake in a 300 degree oven for 12 minutes or until tender. Cool.

Lime Cream
1/2 cup Heavy whipped cream
1 each Lime
To Taste Salt & White Pepper

For the Lime Cream, in a large bowl whisk the cream until soft peak
Season with 1/2 the lime and the salt & white pepper, place in a piping bag
for service.

Picholine Olives
Cut 3 coin from each olive for service.

American Caviar
At Service, Garnish

Chervil
Chervil heads

Honey Cured & Smoked Moulard Duck Breast & Black Currants and Black Olives
Paired with 2010 Estate Cabernet Sauvignon

Honey Star Anise Cured Duck Breast
1 Moulard Duck Breast / two lobes
2 cups Clover Honey, warmed
4 tbsp. Star Anise, ground
2 tbsp. Black Pepper, ground
1 pinch. Cayenne Pepper
1 cup Kosher Salt

Black Currants and Black Olives in Red Wine
2 qt. Red Wine
5 cups Black Currants
2 cups Salt Cured Black Olives, pit and julienne

Method:
For the honey cure combined the warmed honey and all other spices and salt, make a paste spread 1/2 on a deep plate, place the duck breast on the paste skin side down and spread the remaining paste on top of the breast, cover with plastic and place another plate on top of the breast and a 2# weight. Refrigerate over night, the next morning remove the weight and plate rinse cure and place in the refrigerate uncovered for 24 hours to dry.
Set up a smoker, place the duck breast in the smoker for 45 minutes and finish cooking in the oven @ 350 degrees for 7 minutes, remove from oven and chill for 30 minutes then wrap in plastic wrap and place on ice for 4 hours. Slice and serve.

For the black currants and black olives in red wine, reduce the red wine 2/3 and add the black currants to the reduction bring to a simmer for 3 minutes, strain out currants and continue to reduce the wine to a syrup, when to this point add the currants and the olives cool.


Rasa el Hanout Dark Truffles
Paired with 2010 Padrone

Ingredients:
2 1/2 lbs. Dark Chcolate
1 pint. Heavy Cream
2 tbsp. Rasa el Hanout
6 oz. Soft Sweet Butter

Coco Powder Coating
1 cup. Coco Powder
3 tbsp. Rasa el Hanout
1 tsp. Black Pepper ( fresh gound)

Method:
Chop Chocolate. Bring the cream & rasa el hanout to a full boil, remove from the heat and stir in the chocolate. When the mixture is cooled to 90 degrees stir in the soft butter . Chill scoop and coat in coco powder mixture.
For the coating combined all ingredients mix well .


Snake River Farms Kobe Beef Filet, Roasted Mushrooms, Bacon & Caramelized Onions In Cabernet Syrup
Paired with 2010 Padrone

Snake River Farms Kobe Beef Filet
8- 1 inch cubes Filet Potion
2 tbsp. Grape Seed Oil
T.T. Salt & Black Pepper

Roasted Mushrooms, Bacon & Caramelized Onions In Cabernet Syrup
2 lbs. Trumpet Royle Mushroom
1/4 cup Grape Seed Oil
T.T. Salt & Black Pepper
1 cup Caramelized Onions
1/4 cup Grape Seed Oil
T.T. Salt & Black Pepper
1 lb. Apple Smoked Bacon
1 btl. Red Wine (reduced to syrup)

Methods:

For the roasted mushrooms, bacon & caramelized onions. On a parchment lined sheet pan place the mushroom and drizzle with the oil and season. Roast in a 425 degree preheated oven for 12 minutes, remove from the oven and cool.

For the onions, thinly sliced 4 onions place in a large heavy bottom pan over med high heat with the oil and a pinch of salt, stir occasionally until golden brown about 45 minute.
Cool and reserve.

For the bacon cut large julienne strips, place on parchment lined sheet pan and place in a preheated 350 degree oven until golden, drain off fat and reserve the bacon.

To finish the dish, in a heavy bottom pan over high heat add the sliced roasted mushroom and a small amount of oil , lightly brown an add in the bacon and the onions, add the red wine syrup and reserve. Season and sear the filet in a heavy bottom pan place cooked filet on top of the warm mushroom mixture and serve.


Snake River Farms Prosciutto Wrapped Kurobuta Pork Sour Cherry Chutney
Paired with 2010 Vieilles Vignes Chardonnay

1 loin Snake River Farms Kurobuta Pork
4 slices Proscuitto Wrapped

Sour Cherry Chutney
3 # Sour Cherry
6 tbsp. Shallots, minced
3tbsp. Garlic, minced
4 tbsp. Tarragon, minced
4 tbsp. Thyme, minced
3 each Orange, zest & juice
3 each Lemon, zest & juice
3 each Lime, zest & juice
1 each Cinnamon Stick
2 each Star Anise
6 each Black Pepper, crushed
1 c. Banyals Vinegar
1 qt. Red Wine
1 qt. Vegetable Stock
T.T. Salt & Pepper

Method:
For the chutney, combine all the ingredients bring to a simmer reduce liquid until thick syrup, cool and serve.

For the pork clean, dry & sear in brown butter, cool. Wrap in prosciutto.

Slice portions 1 inch thick. In a heavy bottom pan with oil sear the slice on each side until gold brown about 2 minute a side, degrease and serve with warm chutney.


Terrine of Wild Mushroom, Goat Cheese and Pinenuts
Paired with 2010 Vieilles Vignes Chardonnay Estate

6 # Chefs Blend Mushroom
4 tbsp. Grape Seed Oil
1/2 c. Pine nuts, toasted
T. T. Salt & Black Pepper
2 c. Shallots, minced
1/4 c. Garlic , minced
4 tbsp. Thyme , minced
4 tbsp. Tarragon , minced
6 tbsp. Italian Parsley
1 c. Laura Chenel
T. T. Salt & Black Pepper

Method:

Clean all the mushrooms and on two parchment lined sheet pan place the cleaned mushrooms in single layer, lightly coat the mushrooms with the oil and season. Place in a 425 degree preheated oven for 10 minutes lightly golden add the shallots, garlic. Continue browning the mushroom 3 more minutes, remove the mushrooms from the oven add in the toasted pine nuts, let cool 15 minutes. Add in the herbs and fold in the cheese, season and pack into molds wrap in plastic wrap and chill for 4 hours, slice and serve.


Snake River Farms Roasted American Kobe Ribeye
Paired with 2010 Estate Cabernet Sauvignon

Ingredients:
Snake River Farms Roasted American Kobe Ribeye
1 well-trimmed beef rib-eye roast (about 6-8 lbs)
2 tbsp minced fresh rosemary or 2 tsp dried rosemary
4 cloves garlic, minced
2 tsp cracked black pepper
sea salt to taste

Method:
Preheat oven to 350°F. Combine ingredients; press into beef roast.

Place roast, fat side up, on a rack in shallow roasting pan. Insert ovenproof meat thermometer so tip in centered in thickest part of beef, not resting
in fat. Do not add water or cover. Roast in 350°F oven for approximately 1.5 to 2 hours for medium rare; 2 to 2.5 hours for medium doneness.*

Remove roast when meat thermometer registers 135°F for medium rare, 150°F for medium. Tent with foil. Let stand for 15 to 20 minutes. (Temperature
will continue to rise about 10°F). Carve roast.

*Please note that cooking times vary with the size and temperature of the roast. Always use a meat thermometer.

Cabernet Braised Snake River Farms Kobe Zabuton
Served at the James Beard House 2005
Paired with 2010 Estate Cabernet Sauvignon

cabernet-braised

Ingredients:
4 lbs Zabuton of Snake River Farms Kobe Beef (Trimmed of all exterior fat)
Salt to taste
Ground black pepper to taste
1 cup canola oil
2 carrots peeled and diced
3 stalks celery diced
1 yellow onion diced fine
1 bottle Cabernet Sauvignon
2 qt brown stock (from lamb, beef and/or pork bones)
6-8 sprigs fresh mint
6-8 sprigs fresh rosemary
8 small red potatoes (cooked)
1/4 cup tomato paste

Method:
Preheat oven to 350°. In a thick-bottomed braising pan heat the oil until almost smoking. Season the Zabuton liberally with salt and pepper and brown on all sides in
the oil. Remove the meat from the pan and pour off the oil and return the pan to the heat. Add 1/2 of the carrot, celery and all of the onion to the pot and allow to cook
for two minutes. Return the Zabuton back to the pot and de-glaze the pan with the wine then add the stock and herbs. Place the pan in the oven to cook for three hours. Every
1/2 hour rotate the meat 180°. This will allow the caramelized top that is poking up out of its broth to share its color and flavor with the broth.

When the meat is all but falling apart remove it to another pan and strain the broth through a chinoix (fine sauce strainer). Carefully skim all the fat off the broth and return
the broth to the pan. Add the remaining carrot and celery to the broth with the tomato paste and potatoes and bring to a boil. Reduce the broth by 1/2 or until the consistency
of warm maple syrup. Cut the meat into 6 ounce cubes (about 2.5 inches by 2.5 inches). Reheat the cubes of meat in the pan and serve in warm bowls with the broth,
vegetables and potatoes.


Roasted Summer Salmon
Paired with 2010 Vieilles Vignes Chardonnay

Ingredients:
1/3 cup Signorello Chardonnay Vieilles Vignes
1/3 cup orange juice
1/3 cup soy sauce
6 6 oz salmon fillets with skin
Mix wine, orange juice, and soy sauce in glass baking dish. Place salmon, flesh side down, in dish. Cover with plastic wrap and refrigerate 2 hours, turning occasionally. Preheat oven to 450. Line baking sheet with foil. Shake excess marinade off salmon. Transfer salmon to baking sheet, skin side down. Roast until fish is opaque in center about 14 minutes. Sprinkle salmon with salt. Transfer to plates.

Gingered Spareribs with Brown Sugar & Soy
Paired with 2010 Padrone

Ingredients:
2 tablespoons vegetable oil
3 pounds well-trimmed pork spareribs, cut into individual ribs
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
3/4 cup (packed) golden brown sugar
3/4 cup rice vinegar
1/2 cup reduced-sodium soy sauce
1 teaspoon cornstarch dissolved in 1 tablespoon cold water (optional)
Steamed white rice

Method:
Heat vegetable oil in large wide shallow pot over medium-high heat. Working in batches, add ribs and brown on all sides, about 8 minutes. Transfer ribs to large bowl. Add garlic and ginger to pot; saute 30 seconds. Add brown sugar, vinegar, and soy sauce. Stir to blend. Return ribs to pot. Cover pot and simmer over medium-low heat until meat is tender, turning ribs occasionally, about 45 minutes. If sauce is thin, gradually add cornstarch mixture to ribs and simmer until sauce thickens slightly, about 2 minutes. Serve ribs over rice. Makes 4 servings


Birebent’s Famous Duck Breast
Paired with 2010 Estate Cabernet Sauvignon

Ingredients:
Duck (this recipe is for wild duck, however any duck will do)
Salt & Pepper to taste
2 Tbsp balsamic vinegar
2 garlic bulbs
Splash Cognac
1 cup Signorello Cabernet Sauvignon
butter

Method:
Remove the breast from the Duck, trim the skin neatly. Season with salt & pepper. Toss the breast with 2 tablespoons of balsamic vinegar and let sit for an hour. Peel 2 garlic cloves. Blanch the cloves in boiling water until they begin to soften (4-5 min.). In a cast iron pan over a low-medium heat cook the breast skin side down, until the skin is well browned. Turn the duck breasts over and cook until the meat is rare, medium rare (to your liking). While cooking the birds don’t move them. This is once you put the breast down let it stay put until it’s ready to turn. Remove the ducks to a plate and turn up the heat. Add the blanched garlic, splash of cognac, and a cup of SIGNORELLO CABERNET. Reduce liquids by half, finish the sauce with a dollops of butter and a splash of balsamic vinegar. Remove from the heat; return the ducks to the pan to gently re-heat. Carve the breast into thick slices before serving cover with the wine sauce and the whole garlic cloves. Serve with a pan of crusty roasted potatoes.


Braised Leeks with Lemon
Paired with 2011 Seta

Ingredients:
4 leeks, well cleaned & trimmed
3 Tbsp unsalted butter
1/2 cup chicken stock
1/2 cup Signorello Chardonnay or Seta
1 Tbsp grated lemon zest

Method:
Soak leeks in cold water for about 15 min.
In large heavy saucepan melt butter over moderate heat.
Remove leeks out of cold water, with water still clinging to leeks add them to the skillet.
Cook leeks, stirring occasionally, five minutes and add broth, wine and zest.
Braise leeks, covered, 5 min., or until very tender, and season with salt and pepper.


Delicious Laquered Salmon

Ingredients:
1 Cup soy sauce
1 Tbsp cornstarch
1 Tbsp sesame oil
1 Tbsp minced peeled fresh ginger
1 Tbsp  rice wine
1/2 Tbsp honey
1/2 tsp. tabasco
1/2 tsp. ground black pepper
1 garlic clove, chopped
1/4 tsp. tumeric
(4) 8 oz. salmon fillets, about 1″ thick
1 bunch green onions, ends trimmed
1/3 cup water (if needed)
Chopped green onion

Method:
Puree first 10 ingredients in blender until almost smooth.
(Can prepare day ahead. Cover and refrigerate.)

Preheat oven to 400 Degrees. Lightly oil medium baking dish. Place whole green onions in dish. Add fish on top of onions. Pour half of sauce over fish and back until fish is just cooked through, basting frequently with remaining sauce (and adding a little water to dish if sauce begins to burn), about 20 minutes. Arrange fish and baked green onions on plates; garnish with chopped green onions. Serving Suggestion: Mound jasmine rice in center of plate, topped with steamed asparagus, then place the green onions and salmon on top. The sauce drips nicely down through the layers to enhance all flavors.

THIS RECIPE IS COMPLIMENTS OF ONE OF OUR BACCHUS SOCIETY MEMBERS,
Kathy Babcock and we thank her so much!!