1st
Annual Casa Rondeña Winery Cook-off
Our wine club members
were invited to share their favorite recipes either made with Casa Rondeña wine
or paired with one of Casa Rondeña’s wines.
Our talented chefs are happy to share their recipes in the hopes that
you will enjoy their dishes as much as we did!!! We thank these chefs and hope they’ll be back next year for the 2nd
Annual Casa Rondeña Winery Cook-off!
Appetizer
Category
Gail Tansey – Green
Chili Artichoke Dip
1 cup chopped artichokes
1 cup fresh
parmesan cheese
1 cup
Mayonnaise
3 cloves (or
more) garlic
½ cup of Green
Chile (hot Hatch or local preferred)
Chop
artichokes and combine all ingredients. Bake at 375 degrees for 25 minutes and
serve with French bread or tortilla chips.
Cook’s wine pairing suggestion: Casa Rondeña Rosé
Ann Riggs
– Fig & Date Platter
Stuff dates with prosciutto and gorgonzola
Smoked
almonds and feta cheese
Garnish
platter with Mission figs
Cook’s wine pairing suggestion:
Casa Rondeña Serenade or Viognier
Shirley
Patterson – SW Chili Cheese Ball
1 10oz. pkg Kraft Cracker Barrel Extra Sharp
Cheddar Cheese (red wrapper). Use this exact cheese. Any other will not taste
the same.
1 8oz. pkg regular Cream Cheese
1 4oz. can mild, diced Green Chiles
¼
(generous) cup pecans, finely chopped
Cut
cheeses into ½ inch cubes. Place in
microwave-able bowl. Heat in microwave until cheese is soft enough to blend (do
not over heat). Blend cheeses with
spoon. Add Green Chile and pecans. Stir well.
Spoon
mixture in equal parts onto three pieces of waxed paper. Mixture will be soft. Coax mixture into
shape by placing hands under waxed paper, bring corners of waxed paper together
and twist corners. Refrigerate until
moderately firm. Place each portion on
a piece of plastic wrap. Refine ball
shape as before, bring corners of plastic together, and tie with decorative
ribbon, string, etc. Serve at room
temperature on rice crackers, Trader Joe’s Original Savory Thins are
preferable.
Cook’s wine pairing suggestion: Casa Rondeña Meritage or Viognier
Patricia
Barger – Ham & Olive Roll-ups
1-8 ounce package cream cheese at room temperature
1
teaspoon dried minced onion
2
teaspoons horseradish
1
teaspoon Worcestershire Sauce
1/4
cup Casa Rondeña dry white wine (ex. Viognier)
1/2
pound sliced boiled ham
Combine
the first five ingredients, spread on ham slices and roll up from short
end. Chill for at least one hour; cut each roll into four
pieces. Serve each piece on a toothpick with a cocktail onion on one end
and a small pimento stuffed olive on the other.
Cook’s wine pairing suggestion:
Casa Rondeña Meritage
Main Course Category
Anisa Chupp – Cilantro & Chili Pork Tenderloin
One 3-4 lb pork loin
One
large bunch of fresh cilantro
3
or 4 large cloves of fresh garlic (can substitute 2-3 tbsp minced garlic in a
jar)
5-10
Thai chiles (use as much or as little, depending on your spice level
preference)
1
tbsp black pepper
½
tbsp salt
½
c olive oil
Cut
cilantro into coarse pieces. Dice chiles and garlic. Mix these with the pepper,
salt and oil in a medium bowl until evenly mixed. Use mixture to evenly coat
the pork loin by hand. Place in cooking pan (glass or metal) and cover with
aluminum. Marinate overnight in refrigerator. Cook in the oven, with aluminum
covering, at 400 degrees for 1 ½-2 hours (or until fully cooked throughout).
Garnish with fresh sprigs of cilantro and citrus slices.
Cook’s wine
pairing suggestion: Casa Rondeña Clarion
David Blacher – Tomatilla Poached White Fish
Olive
oil
2
medium sized shallots, chopped fine
4
cloves garlic, chopped fine
2
Serrano peppers, seeded, chopped fine
1
pound fresh tomatillos, husks removed, chopped coarse
1
cup dry white Casa Rondeña wine (ex. Viognier)
Salt
and Pepper to taste
1
head cilantro, stems removed, chopped coarse
4
medium limes, juiced
4
6-8 ounce white fish fillets (Bass, Cod, Lake Superior White fish*), at room
temperature
Heat
sufficient olive oil in large sauté pan.
Add shallots, garlic and peppers and stir until clear, about 3-5
minutes. Stir in the tomatillos, wine,
salt and pepper. Bring to a light boil, then simmer for about 10 minutes,
periodically press the tomatillos so they diffuse into the poaching
liquid. Add additional Casa Rondeña
wine as needed to maintain a depth of about 1 inch.
Stir
the Cilantro and lime juice into the liquid and simmer for another 3 minutes.
Lay
the fish fillets into the simmering poaching liquid, and spoon the liquid over
the fish. Poach for 3 to 5 minutes,
depending on thickness. Gently turn
fish over and poach for another 3 minutes.
Serve
individual fillets with the poaching liquid ladled over the fish.
*For
Lake Superior White Fish, the individual fillets must be wrapped and poached in
cheesecloth so they don’t fall apart in the poaching process.
Depending
on the taste of the diner; Viognier for dry white or Serenade 2008 for sweeter
wine pairing.
* Exported from MasterCook *
Elizabeth Jones –
Seafood Crepes
1 cup flour
½ teaspoon
salt
2 eggs
1 cup milk
1 tablespoon
finely chopped fresh thyme
Mix salt,
flour and thyme. Mix milk and eggs, then add to dry ingredients. Add 2 tbsp
melted butter to the batter. Let batter rest about 5 minutes.
Heat 8”
non-stick skillet. Melt ½ tbs. butter in hot pan. Pour about ¾ cup batter into
hot skillet and rotate skillet to make a thin coating of batter around pan.
When bubbles form in the middle, flip the crepe and cook another 15-20 seconds.
Repeat for remaining crepes, melting butter in skillet prior to pouring each crepe.
This recipe
will make about 8 crepes
Filling
½ lb. Sea
scallops quartered into ½ inch pieces
½ lb. raw
shrimp, peeled deveined and cut into ½ in pieces
Flour
½ large lemon
or 1 small lemon
2 tablespoons butter
Melt butter in
a skillet. Toss seafood with about 1/3 cup flour. Add the scallops to skillet,
saute for about 1 minute, then add the shrimp. Add the lemon juice then continue to cook seafood another 1-2
minutes, or until shrimp begin to pink. Remove from heat. Do not
cook the seafood all the way through.
Sauce
Make a basic
white sauce roux, by cooking ¼ cup flour into 3 tablespoons melted butter. Add
½ cup milk, ¼ cup heavy cream and 1/4 cup Casa Rondeña Viognier or other dry
white wine. Cook sauce over medium high
heat until thickened, then add 2 teaspoons salt and ½ teaspoon grated nutmeg. Adjust liquid if necessary by slowly adding
more wine (in climates such as Albuquerque, more liquid is sometimes needed). Adjust salt to taste. (Another variation of this sauce is to add 1
tablespoon fresh finely chopped tarragon with the salt and nutmeg).
Assemble
crepes
Spoon about ¼
cup of seafood onto crepe and roll. Place
seam side down in buttered baking dish. After all crepes are rolled, cover baking dish and bake at 350
degrees for about 15 minutes. Remove
from oven and pour sauce over the crepes. Garnish with fresh thyme.
Cook’s wine
pairing suggestion: Casa Rondeña Viognier or
Serenade.
CK Hall - Pasta with Chicken and Sun-Dried Tomatoes
1/4 cup & 1 tablespoon olive oil
4 large chicken breasts, no skin, no bone -- cut into 1" cubes
1 large red or sweet onion -- chopped
# to taste - large Garlic cloves -- minced or chopped
2 tablespoons fennel seeds (dried, found in spices)
3 medium carrots -- chopped small
1 jar sun-dried tomatoes (julienned/olive oil) -- finely chopped
12 ounces fettuccine or noodle of choice -- cooked as directed
Parmesan cheese -- freshly grated
Fresh/frozen asparagus -- add if desired
Heat 1 tbsp olive oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown and cooked
through. Using slotted spoon, transfer
chicken to a bowl and set aside. Add
onion, garlic, and fennel seeds to skillet (add a little extra olive oil if
needed) and sauté until onion is tender.
Stir in carrot and sun-dried tomatoes and continue cooking until carrot
is crisp tender, stirring occasionally.
Add chicken back in to mixture in pan; add 1/4 cup olive oil (use more
if you wish) and keep warm on low heat.
Cook pasta as directed and drain. Add
chicken mixture to pasta and toss. Add parmesan
cheese (a little at a time) and continue to toss. Serve in warmed bowls or platter, serving extra parmesan cheese
for accompaniment.
Serving Size:
6 Preparation Time: 30:00
Cook’s wine pairing suggestion: Casa Rondeña Viognier
Dessert Category
Kelly Hardison – Aunt Peggy’s Sopapilla
Cheesecake
3
- 8 oz pkgs cream cheese
1-1/2
cups sugar
2
cans crescent rolls
1
teaspoon Vanilla
1
stick of butter or margarine
Cinnamon
Preheat
oven to 350 degrees
·
Cream together the three packages of cream cheese (room
temperature) with 1 cup sugar and 1 teaspoon vanilla.
·
Spray your 9x13x2 inch pan with Pam.
·
Open one can of crescent rolls and roll out completely in the
bottom of the pan and squish the seams together.
·
Spread out the cream cheese mixture on top, evenly.
·
Open the other can of crescent rolls and roll out on top of the
cream cheese and squish the seams together.
·
Melt 1 stick of butter and spread out on top of the rolls
·
Mix 1/2 cup sugar with 1 tbsp cinnamon and spread out over the
sugar cinnamon mixture.
Bake
for 45 minutes. Refrigerate until ready
to eat.
Cook’s wine pairing suggestion:
2008 Serenade
Allison
Thomas – Chocolate Macaroons with Pineapple Ice Cream
These
are coconut macaroons filled with a whipped chocolate rum ganache and capped
with a dark chocolate.
For
the coconut macaroons (makes 20 to 24 pastries):
4
large egg whites
3
cups sweetened shredded coconut
¾
cup sugar
2
teaspoons pure vanilla extract
Scant
¼ teaspoon salt
For the whipped chocolate rum ganache:
4 ounces bittersweet chocolate, chopped medium
fine
1 cup of heavy cream
2 tablespoons of pineapple or coconut rum (may
be omitted)
For
the chocolate cap:
5
ounces bittersweet chocolate, coarsely chopped
To make the macaroons: Position the racks in the upper and lower thirds of the oven. Preheat oven to 350˚ F. Line two cookie sheets with parchment
paper. Combine all the ingredients in a
stainless steel heatproof bowl. Set the
bowl in a wide skillet of barely simmering water. Stir, scraping the bottom to prevent burning, until the mixture
is thick and hot, about 6 to 7 minutes.
Remove the bowl from the skillet.
Scoop tablespoons of the mixture 2 inches apart onto the cookie sheets. Use your finger to make a hollow depression
in the center of the cookie. It should
look like a bird’s nest. Bake for 13 to
15 minutes, or until edges of the cookies are deep golden brown. Slide the cookies on the parchment to
cooling racks. Cool completely before
removing them from the paper.
Note: They can be stored in an
air tight container up to 5 days.
To make the ganache: Place the chocolate in a medium bowl. Heat the cream in a large heavy saucepan
over medium high heat until it comes to a gentle boil. Pour hot cream over the chocolate and stir
until the chocolate is mostly melted.
Add the rum and stir until completely smooth. Let cool. Cover the bowl
and refrigerate the ganache for at least 6 hours or overnight. Note:
Ganache can be prepared up to 4 days ahead.
To fill and dip the macaroons:
Whip the ganache until it is just stiff enough to hold a shape. Don’t over whip otherwise the ganache will
become granular. Scrape the ganache
into a pastry bag. Pipe a 1-inch high
mound (about a tablespoon) into each macaroon “nest.” Refrigerate at least 1 hour.
In
a double boiler or bowl over simmering water, melt the 5 ounces of chopped
chocolate. Remove the top of the boiler
(or bowl) when the chocolate is nearly melted and continue stirring until
smooth. Transfer the chocolate to a
smaller bowl for dipping. Hold a
macaroon upside down and dip only the ganache filled part into the
chocolate. Turn the macaroon right side
up and set on a tray. Repeat until all
of the macaroons are dipped.
Refrigerate to set the chocolate
Cook’s wine
pairing suggestion: Casa Rondeña Animante
Serving Suggestion
PINEAPPLE ICE CREAM (makes about 3 ½ cups)
Special
equipment: Ice cream maker
1
½ cups heavy cream
1
½ cups whole milk
½
cup sugar
4
large egg yolks
1
pineapple or a 12 ounce container of fresh chopped pineapple
1
teaspoon vanilla extract
In
a medium sauce pan, bring the heavy cream and milk to a simmer over medium
heat.
In
a separate heatproof bowl, combine the egg yolks and sugar. Use an electric mixer on medium speed to
beat the egg mixture until thick, smooth and pale yellow in color. With the electric mixer on slow speed,
slowly stream in the hot milk/cream mixture over the egg yolk mixture. Scrape the mixture back into the saucepan,
add the vanilla, and cook over medium low heat, stirring constantly, until the
mixture is thick enough to coat the back of spoon. Strain the mixture into a clean bowl to cool. Cover with plastic wrap placed directly onto
the custard and chill completely.
Puree
pineapple chunks in a food processor just long enough to leave small pieces of
pineapple. Alternatively, finely chop
pineapple chunks and together with any juices left set aside in a small bowl.
Take
the custard out of the refrigerator and stir in the pineapple puree and any of
the juices. Pour into the ice cream
maker and churn according to the manufacture’s instructions.
Kate Blaker - Black-Raspberry Port Wine Cake
Yield: 8 servings
¾
cup blackberries, rinsed, drained
¾
cup raspberries, rinsed, drained
¼
to ½ cup Casa Rondeña Animante (Port-Style) Wine
¼
cup blackberry syrup
¾
cup sugar + l tablespoon sugar
½
cup butter (1/4 lb) at room temperature
1
cup sifted all purpose flour
2
large eggs
¾
teaspoon baking powder
(whipped cream, ice cream)
Preparation:
- Gently mix blackberries,
raspberries & 1 tablespoon sugar
- Butter & flour 9 inch cake
plan with removable rim
- Beat ¾ cup sugar & ½ cup
butter until blended, 2-3 minutes
- Add eggs & beat till
fluffy, 2-3 minutes
- Add 1 ¼ cup flour & baking
powder; combine/beat on high speed
until well blended (~ 2 minutes)
- Scrape batter into cake pan
& spread top smooth
- Drain marinade from berries
and save
- Spoon berries evenly on top of
batter, with 2 tablespoons of marinade
Bake
in 350 degree oven 50-55 minutes. Run
knife between cake & rim of pan.
Let
cool at least 10 minutes.
Remove
from pan. Cut into wedges. Drizzle some/all of the reserved marinade
over the cake. (add whipped cream/ice
cream)
