Wine Pairings

Turkey Tetrazzini

A favorite here at Knight Hill Winery and an excellent way to use leftover turkey. Pairs perfectly with Riesling. Serves 6-8.

6 tbs. butter
5 tbs. flour
2 ½ cups regular strength chicken broth
1¼ cups half-and-half
½ cup dry white wine
¾ cup Parmesan cheese
¾ pound mushrooms, sliced
8 ounces noodles (spaghetti or tagliarini)
3 to 4 cups slivers of cooked turkey (this is also good with chicken and particularly delicious made with crab)

Melt 2 tablespoons of the butter, mix in flour and gradually blend in the chicken broth, cream and wine. Cook, stirring, for about 3 minutes after mixture starts to simmer. Stir in ½ cup of the Parmesan cheese. Measure out 1 cup of the sauce and blend in remaining cheese.

Melt the remaining 4 tablespoons butter in a pan, add mushrooms and cook until lightly browned. Cook the noodles in boiling water until just tender to the bite…not soft. Drain.

Combine the large portion of sauce with noodles, mushrooms (save a few for garnish) and turkey. Salt to taste. Spoon mixture into a shallow baking dish or individual casseroles. Spread the remaining sauce over the top and place the reserved mushroom slices. Bake in a 375 degree oven until bubbling; 15 minutes for a large casserole and 8 minutes for individual size casseroles.

Scallops and Pasta with Pistachio Pesto

Makes 2 servings but can easily be increased.  Serve with KHW Verdelho.

1 cup chopped fresh parsley
3 tablespoons coarsely chopped pistachios
1 teaspoon  grated lemon rind
¼ teaspoon ground cumin
¼ teaspoon black pepper
1/8 teaspoon salt
2 tablespoons fresh lemon juice
1 1/4 teaspoons olive oil
¾  pound sea scallops
¼ cup all purpose flour
1/8 teaspoon  salt
2 teaspoons butter
2 cups hot cooked whole grain angel hair pasta (approx. 4 ounces uncooked)
Fresh ground pepper

Put first 9 ingredients in a food processor and process until a smooth pesto is attained.

Combine scallops, flour, and 1/8 teaspoon salt in large zip-lock bag.  Seal and shake to coat.

Heat butter in nonstick skillet over medium-high heat.  Add scallops and cook 3 ½ minutes on each side or till done.

Combine pistachio pesto and pasta in a large bowl, tossing gently.  Arrange pasta on two plates and top with scallops evenly divided.  Sprinkle with fresh black pepper.

Escalloped Oysters

Serves 6.  Pairs with KHW Sauvignon Blanc.

1 pint oysters
2 cups coarse cracker crumbs
¼ cup melted butter
½ cup milk
½ teaspoon salt and pepper

Chop oysters coarsely and combine with their liquid.  Mix cracker crumbs and melted butter.

Arrange a  layer of cracker crumbs in shallow baking dish. Pour oysters over crumbs and continue making uniform layers, and ending with  cracker crumbs. 

Sprinkle with salt and pepper before covering with last layer of crumbs. Pour milk over all and bake at 400 for 20 minutes.

Flank Steak with two sauces

Serves 4   Pairs nicely with Rook’s Red, Mourvedre, Cabernet Sauvignon.

1 ½  pound flank steak  (for recipe with red wine sauce, marinate for 2 hours in soy sauce & 1 teaspoon thyme)

Rossini Sauce (Red Wine)

Bring  1 ¼  cups red wine to a boil.  Add one stick butter  and 1 ¼ cups green onions.  Stir until butter melts.  Add two tablespoons parsley and spoon over meat.

For both recipes cook meat  in butter/ oil over medium heat approx. 3 mins on a side…depends on thickness of the steak.  It should be pink in the center when done.  Transfer to a carving board and keep warm for the Mustard Sauce.  Carve and top with Red Wine Sauce, and serve immediately.

Mustard Caper Sauce

3  tablespoons butter
3  tablespoons dry vermouth
1 tablespoon Dijon Mustard
¼ teaspoon Worcestershire sauce
1 ½ tablespoons capers
Watercress

In same pan the meat was cooked in, over low heat, melt 3 tbs. butter in pan drippings.  With a whisk, briskly stir in vermouth, mustard, Worcestershire sauce, and capers.  Spoon over carved meat  and garnish with watercress.