Bakery Recipe: Fruit Clafoutis
Fruit Clafoutis is a wonderful recipe for the holidays that works well with apples, pears, berries, and stone fruit.
By Pastry Chef Tobi Sovak
Video Recipe: King Estate Tomato Jam
We have a number of popular dishes and condiments at our estate restaurant for which we constantly receive recipe requests. One of those recipes is the King Estate Tomato Jam which is featured on our charcuterie plate and a few other dishes. By popular demand, here is the recipe for King Estate Tomato Jam, presented by Sous Chef Benjamin Nadolny.
Bakery Recipe: Basil Ice Cream with Fresh Blackberries
By Pastry Chef Tobi Sovak
One of, if not the, greatest benefits of living in Oregon, is the veritable plethora of amazing fruits, vegetables, mushrooms, and more that are available this time of year. The quality, and the abundance is amazing – many find special ways to celebrate this time of year, often referred to as “The Oregon Bounty.” In honor of the season, we are running a special lunch prix fixe at our restaurant featuring 100% Oregon ingredients from the estate and beyond. This recipe was the dessert from the most recent menu, it was requested by our facebook friends. View the current Oregon Bounty Lunch Prix Fixe Menu.
Recipe: Watercress with Apples & Roquefort
By Sous Chef Benjamin Nadolny
Suggested Pairing: next: Washington Riesling
Serves 2
TC Recipe: Filet of Beef with Young Turnips
By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 NxNW Columbia Valley Cabernet Sauvignon
Serves 2
TC Recipe: Scallops with Rhubarb, Orange and Sour Cherry
By Sous Chef Benjamin Nadolny
Suggested Pairing: 2009 Pinot Noir Vin Gris
Serves 2
TC Recipe: Olive Oil Poached Sole with Beet Balsamic Sauce
By Sous Chef Benjamin Nadolny
Suggested Pairing: 2008 Acrobat Pinot Gris
Serves 2
NAC Recipe: Roast Salmon w/Sweet & Sour Onion Confit, served w/Sauteed Spinach & Deep-Fried Polenta Croutons
by Christopher Israel
Suggested Pairing: King Estate Pinot Gris
From King Estate’s New American Cuisine Pinot Gris Cookbook (1995)
TC Recipe: Braised Short Ribs with Smoked Paprika Risotto
By Culinary Team Member Christian Johnston
Suggested Pairing: 2008 Acrobat Pinot Gris
Serve 2
Ingredients |
Short Ribs |
Preparation |
| Risotto: In a Dry Saucepan toast Paprika over low heat for 1-2 Minutes, until aromatic. Add Butter and melt. Stir in Arborio Rice until thoroughly coated with butter. Add Wine, cook until absorbed. Add Stock as needed to keep Risotto Moist until it is tender. Finish with cream.
Short Ribs:
Sauce: |
TC Recipe: Crab and Avocado Mousse Bruschette
By: Austin Kumm
Suggested Pairing: 2007 Domaine Pinot Gris
Makes 10-15 pieces
Ingredients |
|
Preparation |
| Avocado Mousse: Cut avocado in half and remove pit. Take meat out of skin and place in food processer. Add jalepeno, lime juice and cilantro. Blend on high slowly adding 1 tbsp of olive oil until creamy smooth texture. Add salt and pepper to taste. Set aside.
Sauce Rojo: Take Melba Toast (cracker or bread) and spread a layer of mousse. Add a small amount of crab and top with ½ tsp of Sauce Rojo. Repeat until all crab is used. |