We have decided to start a new section on the blog that has only the best of the best recipes. As time moves on we hope to add all of ours and yours favorite tried and true recipes and wine pairings. We believe cooking is an art that can best be learned through experience, much like wine and food pairing. So please let others learn from your own accomplishments in the kitchen, and brag just a little. If you are not feeling like the cooking guru please share with us any food and wine pairings that you have discovered, all are welcome. To wet the appetite here a few recipes from a recent wine tasting dinner with friends.
Bacon Wrapped Scallops with Port Sauce
1 lb Scallops, large sized
1/4 cup butter, melted
1 Tblsp olive oil
1 lb Center Cut bacon (the thin style), slightly pre-cooked
Salt to taste
Pre-heat broiler. Pat scallops dry with a paper towel. Dip scallops in melted butter; sprinkle both sides of scallops with salt. Wrap each with a slice of slightly pre-cooked bacon. Fasten with toothpick. In a sauté pan that can be placed in the oven, set pan on medium heat with olive oil in it. Sear each scallop for one minute on each side. Transfer the sauté pan to the oven to broil. Broil, turning once, for 5 minutes or until bacon is crisp–or to your liking.
1 cup Port wine
3 Tblsp sugar
In a small saucepan combine the Port and sugar. Bring to a boil, and then reduce the heat and simmer, uncovered, until the liquid is reduced by 1/3. Drizzle some of the Port Sauce over the Scallops as desired.
Bruschetta with Goat Cheese, Tomatoes and Basil
12- Slices Italian or French bread
6 plum tomatoes, seeded and chopped
1 tsp lemon juice
Salt & Pepper to tasts
6 oz Goat Cheese–or the desired amount you like
3 Tblsp chopped Fresh Basil
Pre-heat broiler. Arrange bread on baking sheet. Brush or drizzle olive oil over both sides of bread. Broil bread slices until slightly toasted. Rub cut garlic or put small amount of minced garlic on one side of toasts.
Combine chopped tomatoes, lemon juice, approx 1 Tblsp minced garlic…..or to your liking along with salt & pepper in a bowl. NOTE: Toasts and tomatoes can be prepared 1 hour ahead of time.
Spread Goat Cheese on toasts; Mound tomatoes on top of Goat Cheese. Broil until heated through. Remove from broiler. Sprinkle with Fresh Basil…..if desired.
Shrimp and Pasta with Creamy Pesto Sauce
1 Box (24 oz) Penne pasta
1lb frozen cooked shrimp, thawed
1/2 cup prepared pesto
1/4 – 1/2 cup heavy cream
1/4 – 1/2 cup chicken broth
5 Tblsp chopped oil-packed Sun-dried Tomatoes
Salt & Pepper to taste
Cook Pasta as box directs. Drain. Add remaining ingredients. Stir over medium heat until hot & evenly incorporated. Add Salt & Pepper.
Don’t forget Dessert
Apple Cranberry Tart & Galette Recipe
1/2 batch of your favorite pie crust recipe (This recipe makes enough for 2 tarts or galettes.)
2-4 ripe apples depending on the size; peeled, cored and sliced (Cortland, Baldwin or Granny Smith apples are good hard apples for this tart/galette.)
2-4 Tablespoons sugar, more or less, depending on the tartness of the apples
1/2 teaspoon ground cinnamon
1 1/2 cups fresh cranberries, rinsed and picked over
4 Tablespoons Caramel Apple Butter or jam of choice (optional)
1 Tablespoon castor or coarse sugar and 1/2 teaspoon ground cinnamon for dusting
1 large egg, beaten
Custard Filling (optional)
1 large egg, lightly beaten
1 Tablespoon melted butter
1 Tablespoon sugar
1/2 teaspoon almond or vanilla extract
1/4 cup cream or half & half
Preheat oven to 400 degrees F.
Prepare a baking sheet with parchment paper or non-stick silpat liner.
On a floured surface, roll out pie crust to approximately 14″ in diameter. Leave the edges ragged or trim them as desired. Transfer pie crust to the prepared pan. The edges will fall over the sides, but it will be folded over the filling later on.
Using a 9″ inverted bowl or pan lid, lightly mark the inside of the pastry crust. Be careful not to cut through the dough. This will be used a guide or template for Caramel Apple Butter. Spread the Caramel Apple Butter or optional jam evenly over the pastry crust within the circle.
Place the apple slices in a bowl and toss with sugar and cinnamon.
Layer sliced apples and 1/2 the cranberries inside and around the circle until it is full, poking the rest of the cranberries in here and there. This is also the time to add additional and optional ingredients like; sliced and toasted almonds, pecans, walnuts, raisins, etc.
Moisten the edges with a small amount of water and carefully fold up, pressing and folding the edges in a rustic pattern.
Mix the 1 Tablespoon castor sugar and 1/2 teaspoon cinnamon together and set aside.
If the tart is fruit only with no custard filling, then bake it at 400 degrees for 30 minutes. Remove from oven and with a pastry brush, brush the outside of the crust with the beaten egg, and sprinkle the crust with the cinnamon sugar for a rustic look. Return to oven and continue baking approximately 10-20 minutes longer or until the fruit is tender.
If the tart will be filled with custard, whisk together all custard ingredients in a small bowl. Remove the tart from the oven after 30 minutes and very gently pour the custard though the center and it will trickle down inside. Depending on the amount of fruit juice the tart has produced, some of it may need to be spooned out to make room for the custard. Don’t worry if it doesn’t all fit. Some is better than none. With a pastry brush, paint the outside of the crust with the beaten egg, and sprinkle the crust with the cinnamon sugar. Bake for another 10-20 minutes or until the custard is set.
Remove tart from the oven. Let sit for 10-15 minutes before transferring to a wire rack to cool.
This tart is best served the same day, but if there are any leftovers, they should be refrigerated.
Serve with a dollop of fresh whipped cream or ice cream and a dash of cinnamon.
And Enjoy, hope you found this helpful. If not, let us know what type of recipes you are searching for. We will do our best to find it.