WILD RICE GRIDDLE CAKES WITH SMOKED DUCK SAUSAGE, … · WILD RICE GRIDDLE CAKES WITH SMOKED DUCK...
3
facebook.com/floraspringswinery twitter.com/florasprings youtube.com/floraspringswinery 1978 West Zinfandel Lane • St. Helena, CA 94574 • (800) 913-1118 Email: info@florasprings.com • www.florasprings.com HILLSIDE RESERVE THREE COURSE MENU BY: CHRISTOPHER LUDWICK EXECUTIVE CHEF GRAPEVINE CATERING COMPANY, GRAPEVINE CATERING COMPANY SERVE WITH Porcini Dusted Sea Bass with Rutherford Hillside Beurre Fondue and Baby Tomato Relish and Chocolate Pound Cake with Plum Compote and Vanilla Cream. To reorder Rutherford Hillside Cabernet please contact your Preferred Palates Ambassador Marissa Nix at (707) 967-6760, marissa@florasprings.com or visit florasprings.com/store. GRIDDLE CAKE MIX 4 cups all-purpose flour 3 tablespoons baking powder 2 teaspoons baking soda 1 teaspoon salt 1 tablespoon sugar Mix the above ingredients together and store in a jar. GRIDDLE CAKE BATTER 1 egg 1 cup milk 1 tablespoon melted butter ½ cup of cooked wild rice 1 T chopped Italian Parsley 1 T chopped scallions Salt and pepper to taste For each 1 cup Griddle Cake Mix, add 1 egg, 1 cup milk, and 1 tablespoon melted butter and wild rice, scallions and parsley. Do not over mix. Heat a flat griddle or pan over medium- high heat. Add butter or olive oil. Spoon 1 tablespoon of batter onto the hot griddle and when bubbles appear on the surface of the little pancakes flip them over to make them golden brown on both sides. WILD RICE ½ cup of dry wild rice 1½ cups of water or chicken stock 1 ea bay leaf Combine all ingredients in a small saucepan. Bring to a boil, cover and reduce heat to a simmer. Cook until all liquid is absorbed and rice is tender. About 15 - 20 minutes BLACKBERRY COULIS 1 cup of Hillside Reserve ½ cup sugar 1 pound blackberries 1 pinch black pepper In a medium, heavy saucepan, combine the wine, pepper and sugar over medium-high heat. Cook the liquid, stirring until the sugar dissolves. Add the blackberries and simmer until tender, about 5 minutes. Transfer the berries to a medium bowl. Bring the liquid to a simmer and cook until thickened, about 3 minutes. Remove from the heat. Pour the syrup over the berries and let cool to room temperature. Place in the refrigerator until needed Yield: about 1 cup WILD RICE GRIDDLE CAKES WITH SMOKED DUCK SAUSAGE, LAURA CHENEL CHÈVRE AND BLACKBERRY COULIS SMOKED DUCK SAUSAGE ½ Smoked duck or Chicken sausage Olive oil Salt and pepper Season sausage with salt pepper and coat with olive oil. Place sausage on pre heated grill and mark on all sides. Slice thinly To serve: Place griddle cake on a baking sheet. Add one teaspoon of Laura Chenel Goat Cheese. Top with sliced sausage pieces. Place into a preheated oven for 3-5 minutes or until hot. Remove and top with blackberry coulis. Garnish with Wild Arugula or micro greens. Enjoy with a glass of hillside reserve.
Transcript of WILD RICE GRIDDLE CAKES WITH SMOKED DUCK SAUSAGE, … · WILD RICE GRIDDLE CAKES WITH SMOKED DUCK...
T H R E E C O U R S E M E N UBY: C H R I S T O P H E R L U D W I C KE X E C U T I V E C H E F G R A P E V I N E C AT E R I N G C O M PA N Y
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1978 West Zinfandel Lane • St. Helena, CA 94574 • (800) 913-1118
Email: [email protected] • www.florasprings.com
S E RV E W I T H Rosemary scented lamb loin with sun dried cherry, olive relish,
herbed potato, fennel puree and Caberent jus and Cardinal Sin with Cabernet Coulis and
Berry Compote. Find 2009 Wild Boar Cabernet Sauvignon at www.forasprings.com/store
or call (800)913-1118.
H I L L S I D E R E S E RV E T H R E E C O U R S E M E N UBY: C H R I S T O P H E R L U D W I C KE X E C U T I V E C H E F G R A P E V I N E C AT E R I N G C O M PA N Y, G R A P E V I N E C AT E R I N G C O M PA N Y
S E RV E W I T H Porcini Dusted Sea Bass with Rutherford Hillside Beurre Fondue and
Baby Tomato Relish and Chocolate Pound Cake with Plum Compote and Vanilla Cream.
To reorder Rutherford Hillside Cabernet please contact your Preferred Palates Ambassador
Marissa Nix at (707) 967-6760, [email protected] or visit florasprings.com/store.
G R I D D L E C A K E M I X4 cups all-purpose flour
3 tablespoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon sugar
Mix the above ingredients together and store
in a jar.
G R I D D L E C A K E B AT T E R1 egg
1 cup milk
1 tablespoon melted butter
½ cup of cooked wild rice
1 T chopped Italian Parsley
1 T chopped scallions
Salt and pepper to taste
For each 1 cup Griddle Cake Mix, add 1 egg,
1 cup milk, and 1 tablespoon melted butter
and wild rice, scallions and parsley. Do not
over mix.
Heat a flat griddle or pan over medium-
high heat. Add butter or olive oil. Spoon 1
tablespoon of batter onto the hot griddle and
when bubbles appear on the surface of the
little pancakes flip them over to make them
golden brown on both sides.
W I L D R I C E½ cup of dry wild rice
1½ cups of water or chicken stock
1 ea bay leaf
Combine all ingredients in a small saucepan.
Bring to a boil, cover and reduce heat to a
simmer. Cook until all liquid is absorbed and
rice is tender. About 15 - 20 minutes
B L A C K B E R RY C O U L I S1 cup of Hillside Reserve
½ cup sugar
1 pound blackberries
1 pinch black pepper
In a medium, heavy saucepan, combine the
wine, pepper and sugar over medium-high
heat. Cook the liquid, stirring until the sugar
dissolves. Add the blackberries and simmer
until tender, about 5 minutes. Transfer the
berries to a medium bowl. Bring the liquid
to a simmer and cook until thickened, about
3 minutes. Remove from the heat. Pour the
syrup over the berries and let cool to room
temperature. Place in the refrigerator until
needed
Yield: about 1 cup
W I L D R I C E G R I D D L E C A K E S W I T H S M O K E D D U C K S AU S A G E , L AU R A C H E N E L C H È V R E A N D B L A C K B E R RY C O U L I S
S M O K E D D U C K S AU S A G E½ Smoked duck or Chicken sausage
Olive oil
Salt and pepper
Season sausage with salt pepper and coat with
olive oil. Place sausage on pre heated grill and
mark on all sides. Slice thinly
To serve:
Place griddle cake on a baking sheet. Add
one teaspoon of Laura Chenel Goat Cheese.
Top with sliced sausage pieces. Place into
a preheated oven for 3-5 minutes or until
hot. Remove and top with blackberry coulis.
Garnish with Wild Arugula or micro greens.
Enjoy with a glass of hillside reserve.
H I L L S I D E R E S E RV E T H R E E C O U R S E M E N UBY: C H R I S T O P H E R L U D W I C KE X E C U T I V E C H E F G R A P E V I N E C AT E R I N G C O M PA N Y, G R A P E V I N E C AT E R I N G C O M PA N Y
Serves two
S E A B A S S2 five-ounce fillets of Blue Nose
Sea Bass
Porcini dust to taste
1 tablespoon Olive oil
Salt and pepper to taste
Rub sea bass with olive oil and season with salt and pepper.
Sprinkle Porcini dust over fish.
Heat olive oil in medium sauté pan until smoky. Add fish and sear until
brown.
Turn over fish and cook until done.
P O R C I N I D U S T1 ounce dried Porcini mushrooms
Place dried Porcini mushrooms in a spice grinder or coffee mill and grind
until powder. If no spice grinder is available, chop very small with a knife.
R U T H E R F O R D H I L L S I D E B E U R R E F O N D U E1 shallot, chopped
1 thyme sprig
One cup Rutherford Hillside Cabernet Sauvignon
½ cup cream
½ cup butter
Salt and pepper to taste
1 tablespoon olive oil
Heat a small saucepan on high heat, add olive oil and shallots. Cook until
shallots are tender, add thyme and wine. Cook on medium heat until
reduced by half. Add cream and reduce by one-half to three-fourths or until
sauce consistency. Whisk in butter until incorporated into the sauce. Season
with salt and pepper.
P O R C I N I D U S T E D S E A B A S S W I T H R U T H E R F O R D H I L L S I D E B E U R R E F O N D U E A N D B A BY T O M AT O R E L I S H
B A BY T O M AT O R E L I S H½ cup baby tomatoes, halved
1 tablespoon basil (chopped)
1 tablespoon extra virgin olive oil
Salt and pepper
Cut tomatoes in half and place in a small bowl. Add remaining ingredients
and season as needed.
P L AT I N GPlace sea bass in the center of the plate. Spoon Rutherford Hillside beurre
fondue over the fish. Place baby tomato relish beside the fish and finish with
wild arugula. Enjoy with a glass of Rutherford Hillside Cabernet Sauvignon.
PA I R I N G A wonderful introduction to summer—this dish has a great balance
of flavors that pairs well with the wine. The Porcini dust brings out the
earthiness of the Cabernet while the beurre fondue acts as a bridge between
fish and wine. The sea bass is a hearty fish that stands up to the complexity
of the wine while the tomatoes work with the acidity of the wine. The
arugula imparts a nice pepper flavor to the dish. Sit back and enjoy on a
warm summer night with a Rutherford Hillside Cabernet.
S E RV E W I T H Wild Rice griddle cakes with smoked duck sausage, Laura Chenel Chèvre and Blackberry coulis and Chocolate Pound Cake
with Plum Compote and Vanilla Cream. To reorder Rutherford Hillside Cabernet please contact your Preferred Palates Ambassador Marissa Nix at
(707) 967-6760, [email protected] or visit florasprings.com/store.
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1978 West Zinfandel Lane • St. Helena, CA 94574 • (800) 913-1118
Email: [email protected] • www.florasprings.com
P L U M C O M P O T E1 cup of Hillside Cabernet
1/2 cup sugar
1 ea clove
1 pound plums, peeled, diced
½ cup of Apple cider
In a medium, heavy saucepan,
combine the wine, cider, sugar,
and clove over medium-high heat.
Cook the liquid, stirring until
the sugar dissolves. Add the plums and simmer until tender, about 5 minutes. Transfer the
plums to a medium bowl. Bring the liquid to a simmer and cook until thickened, about 5
minutes. Remove from the heat and discard the clove. Pour the syrup over the plums and
let cool to room temperature. Refrigerate until needed.
Yield: about 1 cup
VA N I L L A C R E A M½ cup heavy cream
1/3 cup powdered sugar
1 teaspoon Vanilla extract
Place all ingredients in a medium bowl. Using a whisk or electric mixer, slowly whisk
cream until it starts to get stiff. Continue whipping cream until it starts to hold its shape.
Taste and adjust sweetness if needed. Set aside.
P L AT I N GSlice a piece of pound cake about one inch thick. Cut into a triangle. Place one triangle on
the plate with the other propped against the other. Place a spoon of plum compote on top
of the pound cake and finish with the vanilla cream. Garnish with diced plums if desired.
Enjoy with a glass of Hillside reserve.
C H O C O L AT E P O U N D C A K E W I T H P L U M C O M P O T E A N D VA N I L L A C R E A M
3 cups butter, softened
6 cups white sugar
10 eggs
1 tablespoon and 1 teaspoon vanilla extract
1/4 cup hot water
2 cups buttermilk
4 cups all-purpose flour
1-1/2 cups unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons salt
1. Preheat oven to 325 degrees F. Grease and flour a loaf
pan. Mix together the flour, cocoa, baking powder, and
salt. Set aside.
2. In a large bowl, cream together the butter and sugar
until light and fluffy. Beat in the eggs one at a time,
then stir in the vanilla. Beat in the flour mixture alter-
nately with the water and buttermilk. Pour batter into
prepared pan.
3. Bake in the preheated oven for 60 to 70 minutes, or
until a toothpick inserted into the center of the cake
comes out clean. Let cool in pan for 20 minutes, then
turn out onto a wire rack and cool completely.
H I L L S I D E R E S E RV E T H R E E C O U R S E M E N UBY: C H R I S T O P H E R L U D W I C KE X E C U T I V E C H E F G R A P E V I N E C AT E R I N G C O M PA N Y, G R A P E V I N E C AT E R I N G C O M PA N Y
S E RV E W I T H Wild Rice griddle cakes with smoked duck sausage, Laura Chenel Chèvre
and Blackberry coulis and Porcini Dusted Sea Bass with Rutherford Hillside Beurre Fondue and
Baby Tomato Relish. To reorder Rutherford Hillside Cabernet please contact your Preferred Palatea
Ambassador Marissa Nix at (707) 967-6760, [email protected] or visit florasprings.com/store.
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Email: [email protected] • www.florasprings.com
