TC Recipe: Duck Leg Bruschetta

May 19 2008

By Catering Chef Christian Johnston
Suggested Pairing: 2006 NxNW Columbia Valley Cabernet Sauvignon
Serves 2

Duck Leg Bruschetta

Ingredients

  • 1 each Duck Leg
  • ¼ cup Red Wine
  • ½ cup shallots, sliced thin
  • 1 loaf French bread baguette
  • ½ each Vanilla bean seeds
  • ¼ cup currants
  • ¼ cup goat cheese
  • 1 Tb sugar
  • 3 Tb olive oil
  • 2 Tb chopped fresh herbs
  • Salt and pepper

Preparation

Salt and pepper the duck leg. In a hot pan add 1 Tb olive oil and duck legs skin side down. Transfer to a 400 degree oven when skin begins to brown. Bake for 7-10 minutes.

In another hot pan add 1 Tb olive oil and shallots. Add sugar to caramelize.
Deglaze with red wine. Add vanilla bean seeds and currants. Simmer for 5 minutes.

Slice two thick bias pieces from the French bread. Lightly toast the bread. Spread on the goat cheese. Top the goat cheese with the shallot mixture. Slice off pieces of the duck leg and add to the bruschetta. Finish with the fresh herbs. Enjoy.

TC Recipe: Goat Cheese Stuffed Figs

May 19 2008

By Jaime Farrens
Suggested Pairing: 2006 Signature Pinot Noir
Serves 4

Goat Cheese Stuffed Figs

Ingredients

  • 1.5 ounces fresh goat cheese
  • 8 slices black pepper bacon
  • 8 fresh Black Mission figs
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons real Maple syrup
  • 2 tablespoons fresh parsley finely chopped
  • 1 French baguette
  • Special equipment: Pastry bag with fine tip and Bamboo toothpicks

Preparation

  • Remove goat cheese from refrigerator and bring to room temperature.
  • Preheat oven to 300 degrees.
  • On a parchment lined baking sheet, place slices of bacon in an even layer.
  • Bake for approximately 20 minutes until the bacon is browning yet still flexible.
  • Set aside to cool slightly.
  • In a small bowl, add softened goat cheese, salt and pepper.
  • Mix well and spoon into pastry bag.
  • Cut stem off of the figs.
  • Using the small end of a spoon or your pinky finger, gently make a small pocket in the fig, being careful not to tear the fig.
  • Place the tip of the pastry bag into the pocket and squeeze a small amount of goat cheese into the fig.
  • Wrap a slice of bacon around the fig, starting at the stem end and also finishing there.
  • Take a bamboo toothpick and pierce all the way through the fig securing the bacon.
  • Repeat this process with each fig and place on a parchment lined baking sheet.
  • Bake at 300 degrees for approximately 20 minutes until the fig has softened slightly and the goat cheese is warm.
  • Drizzle with maple syrup and sprinkle with fresh parsley.
  • Serve with sliced baguette.

Recipe: Chef Landsberg's Grilled Rib Eye of Beef

May 19 2008

By Executive Chef Michael Landsberg
Suggested Pairing: 2006 Domaine Pinot Noir
Serves 2

Chef Landsberg's Grilled Rib Eye of Beef

TC Recipe: Seafoood Pasta in White Wine Beurre Blanc

May 19 2008

By Jesse Matykowski
Suggested Pairing: 2006 Domaine Pinot Gris
Serves 2

Seafoood Pasta in White Wine Beurre Blanc

Ingredients

  • ½ cup capers
  • 1 cup artichoke hearts
  • ¼ cup minced garlic
  • ¼ cup butter
  • 1/3 cup fresh diced tomatoes
  • 10 prawns
  • 8 mussels
  • ¾ cup KE Pinot Gris
  • 5-6 basil leaves (julienne)
  • 3-4 T olive oil

Preparation

  • Start with a hot pan, add olive oil and the minced garlic
  • Cook for a couple of seconds, and add the prawns
  • Salt and pepper the prawns, and cook for 1 min
  • Deglaze the pan with the wine, add the capers, artichoke hearts & mussles
  • When the mussels open, add the butter and cook down until the sauce
    thickens
  • Garnish with fresh basil and fresh tomatoes
  • Bon Appetite

TC Recipe: Seared Scallops with Arugula & Strawberry

May 19 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Gamay Noir Vin Gris
Serves 2

Seared Scallops with Arugula & Strawberry

Ingredients

  • 6 oz scallops
  • 3 Tb olive oil
  • 2 Tb butter
  • ½ cup water
  • 4 oz arugula
  • 2 green onions
  • 3 Tb toasted walnuts, chopped
  • 1 cup strawberries
  • 2 Tb King Estate Vin Gris
  • Salt and Pepper to taste

Preparation

Cut the green onions so each one has 1 inch of white and 2 inches of green.
In is sauce pan melt 2 Tb butter until foamy, add the green onions, salt, and water.
Cook on low temp for 8-10 minutes.

Puree strawberries, add the Vin Gris, and season with salt and pepper.

Toss the arugula and walnuts in 1 Tb olive oil, reserving the rest of the oil for the scallops.

Salt and pepper the scallops. In a hot sauté pan add the remaining olive oil and scallops.
Once the scallops begin to brown add 1Tb butter to caramelize. Finish in the oven if necessary. Serve the scallops on the arugula salad drizzling the strawberry sauce around the plate. Enjoy.

TC Recipe: Roasted Chicken with Apple Chutney

May 19 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 next: Washington Riesling
Serves 4

Roasted Chicken with Apple Chutney

Ingredients

Roasted Chicken

  • 4 each chicken airline breasts, skin on
  • 4 Tbsp olive oil
  • Salt and pepper

Apple Chutney

  • 2 each large Granny Smith apples, peeled, cored, and chopped
  • ¼ cup golden raisins
  • ½ cup chopped onion
  • ¼ cup red wine vinegar
  • ¼ cup brown sugar
  • 1 Tbsp grated orange peel
  • 1 Tbsp grated fresh ginger
  • ½ tsp allspice

Preparation

ChutneyCombine all ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 50 minutes. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool. Cover and refrigerate for up to 2 weeks.

Chicken
Season the chicken breasts. In a hot sauté pan add the olive oil and chicken skin side down. Brown the skin, turn over and put in a 400 degree oven for 10-12 minutes.

Serves well with asparagus, parsnips, and wild rice.

Tower Club Shipment: May 19, 2008

May 19 2008

Tech Sheets

The links below will lead you to technical sheets for each wine in your shipment. These sheets provide valuable information about the wine in the bottle and what it went through to get there.

Tower Club Classic

Tower Club Ultimate

  • http://www.kingestate.com/wp-content/uploads/techsheets/2006/2006DOPN.pdf”>2006 Domaine Pinot Noir
  • 2006 Signature Pinot Noir
  • http://www.nxnwwine.com/wines/techsheets/06CVCablabel.pdf”>2006 NxNW CV Cabernet Sauvignon
* = (new release)
Click links above for technical sheets

Recipes

The following recipes have been authored by our esteemed culinary staff specifically for pairing with your Tower Club shipment.

Tower Club Classic

Tower Club Ultimate