Wine Appétit: Drunken Pasta

 I’m sure most of you know, not only can you pair wine with food, but you can cook some pretty amazing meals with it too.  We’re testing out any and all wine-infused recipes that grab our attention and we can’t wait to start sharing them with you! One of the first recipes we tried on this quest for wine-soaked goodness is a Drunken Pasta with walnuts and parsley that is sweet and savory in all the right ways.  Read below for guidelines and instructions, we couldn’t keep this recipe to ourselves ;).

 wine and pasta

wine and pasta

Ingredients

  • 5 cups water
  • 3 1/4 cups Marquette
  • Salt
  • 3/4 pound spaghetti
  • 1/4 cup extra-virgin olive oil
  • 4 small garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup finely chopped parsley
  • 1 cup walnuts (4 ounces), toasted and coarsely chopped
  • 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
  • Freshly ground black pepper
 Image source google images

Image source google images

How to make this recipe

  1. In a saucepan, combine the water with 3 cups of Marquette and a large pinch of salt and bring to a boil. Add the spaghetti and cook, stirring, until al dente. Drain, reserving 1/4 cup of the cooking liquid.
  2. In a skillet, heat 2 tablespoons of the oil. Add the garlic and red pepper and season with salt. Cook over moderate heat for 1 minute. Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer. Stir in the pasta and cook until the liquid is nearly absorbed, 2 minutes. Add the parsley, nuts, the 1/2 cup of cheese and the remaining 2 tablespoons of oil and toss. Season the pasta with salt and pepper and serve, passing grated cheese at the table.
 finished dish

finished dish

Wow, let me tell you, I could have eaten the whole thing….okay, I did eat the whole thing.  This was a great recipe to start out the segment and trust me, it will be our pleasure to test and share more with you. Check out the video shared by Food & Wine where we discovered this gem of a recipe. Wine Appétit!

Authored By: Beth Abbott

Have a wine dish to share with us? Email abbottbethanie@gmail.com to submit your recipes

and for the chance to be featured in Wine Appétit!  

Sip Into Fall with Apple Cider Sangria

Worried your summer sangria-sipping days are over now that Pumpkin Spice has made its seasonal appearance.  No need to fear as we’ve recently concocted an autumnal sangria that’ll knock the socks off any year-round wine lover. Using fresh Fall ingredients including local Shelburne Orchards apple cider, Artesano Vermont honey, and of course, our very own Shelburne Vineyard Wine you too can create the deliciousness that is Apple Cider Sangria.

cidercocktail
cidercocktail

 Ingredients:            

-1 Bottle Shelburne Vineyard Lakeview White          - 3 Cups Shelburne Orchard’s Apple cider (or ginger cider)            -2 Cinnamon sticks  

-1 Cup Sparkling water        -1/2-1 cup Smugglers Notch vodka                  -1 tbsp Artesano pure raw Vermont Honey

-2 Shelburne orchard apples, chopped                -1/2 tsp cinnamon                -1 orange, chopped               -1/4 cup pomegranate (optional)        

Optional: Use Shelburne Orchard’s Ginger Cider in place of regular for a little ginger kick!

Instructions:

  1. Chop Shelburne Orchard apples and orange and place in the bottom of a pitcher with pomegranates.
  2. Add in cinnamon sticks, Shelburne Vineyard Lake View White, cinnamon, and raw Artesano honey- stir.
  3. Add in vodka,  start with 1/2 cup, mix and taste- add more or adjust as desired.
  4. Right before serving add 1 cup sparkling water to keep the bubbles fresh.
  5. Serve with ice!
 Apples on Left, Pitcher and glasses on right, courtesy of   http://www.personalcreations.com/     

Apples on Left, Pitcher and glasses on right, courtesy of http://www.personalcreations.com/  

Notes:

-Best if left to sit and soak for a couple hours in the fridge, we did 2-3 hours and it turned out fabulous!

-Garnish with additional cinnamon sticks or orange slices if desired and even throw in a little nutmeg if you’re really feeling wild.

Authored By: Beth Abbott

Rhubarb-Ginger Jam and Blue Cheese Crostini

Rhubarb-crostini-and-jam.jpg

By Lisa Cassell-Arms Recipes for Rhubarb-Ginger Jam abound.  This one has only three ingredients and is foolproof.  It’s sweet-tart, really tasty and you can use it in sweet or savory dishes. If you have a batch of rhubarb that's very red, you will get a lovely pink jam. Mine is mostly green, so hence- green jam. It turns out that the red color doesn't mean the rhubarb is sweeter or riper, it's simply a different variety - red or green, they both work equally well.  Here I've used it to top a blue cheese crostini.  The combination of sweet/tart jam with the salty blue is delightful.  You can also use the jam on scones, muffins or toast, or swirl it into Greek yogurt. Or, use it as a glaze for pork or chicken, or as a foil for blue cheese or paté smeared on a baguette.  The tart jam and salty blue cheese of this crostini call out for a lively and sweet aperitif- try a splash of Duet Ice Wine over ice.

 Rhubarb crostini and jam

Rhubarb crostini and jam

Rhubarb-Ginger Jam

4 cups Rhubarb, chopped 2 3/4 cups sugar 1/4 cup fresh ginger, finely grated

Put all ingredients in a heavy bottom saucepan and heat over medium-high.  Stir frequently until sugar dissolves and mixture begins to bubble.  Bring to a boil and then reduce heat to medium-low and stir frequently for about 20 minutes, allowing mixture to thicken.

Test the temperature with a candy thermometer- when it reads about 220 degrees F, remove the pot from the heat and pour into clean jar or heat-proof bowl and cool.

Rhubarb-Ginger Jam and Blue Cheese Crostini

1/2 baguette, thinly sliced 1 tablespoon extra virgin olive oil 4 oz. good blue cheese Handful of fresh arugula 1/4 cup rhubarb ginger jam

Toast the baguette slices in a grill pan over medium high heat.  Brush each slice with olive oil and top with crumbled blue cheese.  Arrange a leaf or two of arugula on the cheese and top with a small dollop of rhubarb-ginger jam.

Serve with Duet Ice Wine over ice.

Check out Lisa's blog at:  Seasonsinvermont.com

 Rhubarb-Ginger Jam and Blue Cheese Crostini

Rhubarb-Ginger Jam and Blue Cheese Crostini

Strawberry Rhubarb Pie with Almonds

Bu Lisa Cassell-Arms I have no idea where this particular recipe originated, I've been making it, or some form of it for decades.  My husband loves strawberry rhubarb pie, so it's been his birthday "cake" for as long as we've been married and I've been rolling out pie crusts. It's a really tasty, old fashioned pie - when served with vanilla (or almond) ice cream- will transport you to your grandma's backyard on a summer day.  I served this pie with Shelburne Vineyard Whimsey Meadow Rosé - kind of sweet and tart, just like the pie.

 Strawberry rhubarb Pie with Almonds

Strawberry rhubarb Pie with Almonds

Strawberry Rhubarb Pie with Almonds

 Begin by making the crust:

(Make your piecrust made in a food processor - it is really easy)

1/4 cup almonds, sliced 2 1/4 cups flour 1 teaspoon salt 2 sticks butter, chopped into small pieces 1/4 - 1/3 cup ice water

To make the crust:

In a small pan over medium heat, toast the almonds until they are golden and fragrant.  Remove from heat.  Pulse the almonds in a food processor until coarsely ground.  Add the flour, salt and continue to pulse until finely ground.

Add butter to the flour mixture and pulse until it resembles coarse meal.  With the processor running, slowly add cold water until the dough just starts to hold together. (you'll want to stop just before it clumps up)  Turn the dough onto a clean counter and press together into flattened ball.  Divide the ball in half, press into two flat disks and cover each completely in plastic wrap. Refrigerate dough for at least 30 minutes.

To make the filling and assemble the pie:

6 cups strawberries, chopped 4 cups rhubarb, chopped 1/2 cup sugar 1/2 cup dark brown sugar 1/3 cup cornstarch or tapioca 3 tablespoons flour 2 tablespoons butter, chilled and cut into small bits 1 egg, whisked with a tablespoon of water 1 tablespoon confectioners sugar 1 tablespoon water 1/4 cup sliced almonds

 In a large bowl, combine the strawberries, rhubarb, sugar, brown sugar, cornstarch (or tapioca) and the flour.  Stir until well combined and then let sit at room temperature for about 15 minutes.

While the fruit is sitting, roll out the pie crust.  On a well floured board or counter, roll out one of the disks of dough until it is about and inch larger than the diameter of the pie plate.  Carefully lift the dough into the pie plate and settle the edges into the plate so that the dough is not stretched.  Trim the edges to allow for about a one inch overhang.  Put the pie crust back in the refrigerator to chill while rolling out the dough for the lattice top.

Roll the second disk out in the same manner as the first.  Using a fluted cutter, or a knife, cut the dough into 10 equal strips.

Remove the pie crust from the fridge and quickly fill it with the fruit filling.  Lay the longest strip across the middle of the pie, then lay the other longest strip across the pie in the opposite direction.  Continue to add lattice strips, alternating sides in a basket weave manner, one under and then one over.  Tuck the edges under all around the pie and crimp.  Paint the crust and lattice with egg wash and dot the pie with butter.

Place the pie on a foil lined baking sheet with edges (arguably the most important part of this recipe if you want to avoid the bubbling fruit filling from covering the bottom of your oven like epoxy.)  Bake at 400 for about 20 minutes, then reduce the oven temperature to 375 and bake for approximately 45 more minutes.  Check the pie at 30 minutes to make sure the crust isn’t getting too brown.  If so, cover with a pie collar or foil for the remainder of the baking time.

While the pie is baking, you can make the crunchy almonds to sprinkle on top.  Mix the confectioners sugar and water in a bowl. Toss the almonds in the mixture and spread on a small, parchment lined baking sheet.  Bake on the top rack of the oven for about 10 minutes, or until lightly browned (you can use the same oven the pie is in).  When the almonds are golden, remove from oven and cool.

When the pie is bubbling and golden, remove from oven and sprinkle with almonds.  Let the pie cool completely before serving.

Whimsey Meadow Rosé is great with this pie!  Not only does the color match gorgeously, but the sweet/tart flavor profile really works.

Check out Lisa's food, wine and travel blog at www.seasonsinvermont.com

 rolling out piecrust

rolling out piecrust

 bowl of strawberries

bowl of strawberries

 Rhubarb

Rhubarb

 Pie collage

Pie collage

 pie up close

pie up close

Rainbow Chard and Cheddar Soufflé

Rainbow Chard and Cheddar Soufflé  

By Lisa Cassell-Arms

Adapted from Mastering the Art of French Cooking by Julia Child

I recently found a source for fresh eggs that happens to be right around the corner from where I live.   So in honor of my lovely fresh eggs, here’s a soufflé.  It's an adaptation of Julia Child's spinach soufflé recipe, that uses a few of my favorite things instead. This is a beautiful pairing with our dry, minerally white wine- Louise Swenson.

 seasonsinvermont chard souffle

seasonsinvermont chard souffle

Rainbow Chard and Cheddar Soufflé

Special Equipment:

1 six cup soufflé mold, or 3 two cup ramekins, buttered and sprinkled with finely grated cheese

Preheat oven to 400 degrees

1 tablespoon butter 1 tablespoon shallots, minced 1 cup rainbow chard, blanched and chopped well 1/2 teaspoon truffle salt Black pepper to taste 3 tablespoons butter 3 tablespoons flour 1 cup milk, heated 1/2 teaspoon truffle salt Black pepper to taste Pinch of cayenne pepper 4 egg yolks 5 egg whites Pinch salt 1 cup cheddar cheese, shredded

Prepare the soufflé mold or ramekins with butter and sprinkling of grated cheese.  You can create a parchment collar for the molds and tie it with string, but these soufflés will not likely rise that tall, so really it would only be for show...

Heat the butter in a large saucepan over medium heat.  Add shallots and sauté till soft.  Add chard, truffle salt and pepper and stir for several minutes until wilted and soft.  Remove from heat.

Prepare the soufflé base.  Melt 3 tablespoons butter in 2 1/2 quart saucepan.  Whisk in the flour and cook, stirring constantly until foamy, about 2 minutes. Do not brown.   Remove from heat and whisk in the hot milk all at once.  Beat vigorously with a whisk until well blended.  Whisk in the truffle salt, pepper and cayenne.  Return to heat and whisk until sauce is very thick.  Remove from heat.  Add the egg yolks one by one, whisking continuously until well blended. Stir in the spinach mixture.

Place the egg whites and pinch salt in a mixing bowl and beat on high until stiff peaks form. Stir one fourth of the beaten egg whites into the sauce.  Stir in all but a couple of tablespoons of the cheese into the sauce.  Carefully fold in the rest of the egg whites  and then turn the mixture into the prepared mold(s).  Sprinkle the remaining cheese on top and place on rack in middle of preheated oven.  Reduce the heat to 375 degrees and back for 25-30 minutes until browned.

Serve immediately while puffed or slice and serve at room temperature.

Serves 6

Wine | This soufflé is light and savory.  Serve it with a cold, crisp and dry and minerally white wine like Louise Swenson.   A Muscadet would work nicely as well.

Check out Lisa's food, wine and travel blog at:  www.seasonsinvermont.com

 seasonsinvermont

seasonsinvermont

 Eggs separated copy

Eggs separated copy

 Souffle base copy

Souffle base copy

 Rainbow chard copy

Rainbow chard copy

 Filled dishes copy

Filled dishes copy

 seasonsinvermont chard souffle

seasonsinvermont chard souffle