harvest celebration - menu & pairings | OUTVisions for LGBT Professionals

harvest celebration - menu & pairings

be thankful this season

harvest celebration - menu & pairings
therese degrace

harvest celebration

menu & pairings

Thanksgiving should not be the only reason we celebrate this colourful and bountiful season. Fall is the perfect time for entertaining and the Niagara Region provides a plethora of wines and food offerings to make any meal cause for celebration. We have created a five-course menu that is simple to make and have paired it with some of the region’s best wines. The recipes provided are simple and ingredients can be found at your local grocery store.

Harvest Menu

Twice Baked Goat Cheese Soufflé

Warm Wild Mushroom Salad

Lobster Pappardelle in Bianca Sauce

Simply Decadent Roasted Chicken

Vanilla Cardamom Poached Pear with Grey Owl Cheese

 

Wine Pairings

 

Vineland Estates

2012 Chenin Blanc $16.95

Recipe: Twice Baked Goat’s Cheese Soufflé

Pairing Notes: The balance of acidity paired with honey in this easy drinking wine is a great way to commence any harvest meal. The earthiness of the goat’s cheese is a delightful enhancement to the quince and spice undertones of this triumphant white wine.

www.vineland.com

Fielding Estates Winery

2010 Syrah $35.15

Recipe: Warm Wild Mushroom Salad

Pairing Notes: This easy drinking red wine lends itself to a myriad of different dishes. The undertones of black pepper and rosemary bring out the natural richness of the mushrooms in this warm fall salad.

www.fieldingwines.com

Creekside Winery

2009 Reserve Pinot Gris $26.95

Recipe: Lobster Pappardelle in Bianca Sauce

Pairing Notes: Refreshingly light with a hint of apple and citrus this elegant yet uncomplicated Pinot Gris is like a kiss of sunshine. Light notes cut through the richness of cream and lobster allowing this dish to truly sing.

www.creeksidewine.com

Hinterbrook Estate Winery

2010 Regimental Red $18.12

Recipe: Simply Decadent Roasted Chicken

Pairing Notes: This patriotic red has been barrel aged for nine months with a lingering cherry finish. The orange and herbs used in this roasted chicken recipe are enhanced by the subtle spice in this light bodied Cabernet Franc/Sauvignon Blend.

www.hinterbrook.com

The Good Earth

2010 Late Harvest Cabernet Franc $28.95

Recipe: Vanilla Cardamom Poached Pear with Grey Owl Cheese

Pairing Notes: The colour of this wine is just beautiful, the sweet candy apple and strawberry jam flavours balance the cardamom and ash of the grey owl cheese in this savoury/sweet dessert.

www.goodearthfoodandwine.com

 

Recipes

Twice Baked Goat Cheese Soufflé

Yields: 4 servings

1 oz butter

1 oz flour

1 tsp grainy mustard

2 tbsps chopped fresh herbs

1 cup 10% cream

4 oz goat cheese

3 eggs, separated

1/3 cup finely grated aged cheddar

Salt and pepper to taste

Preheat oven to 350 degrees. Grease and lightly dust four 8oz ramekins with flour. In a sauce pot over medium heat add flour and slowly incorporate milk until mixture forms a paste, add mustard and continue cooking for 30 seconds. Incorporate half the cheese, remove from heat cooling completely. Mix in fresh herbs, salt and pepper to taste. Incorporate the egg yolks into the cooled mixture. Beat egg whites until they are firm and fold into cheese mixture, add remaining cheese. Spoon mixture into ramekins, about three quarters full, arrange in a roasting pan. Pour enough hot water to come up half way along the side of each ramekin. Sprinkle each soufflé with cheddar cheese, bake until the soufflés have rise and are golden brown (about 8-10 minutes). When cool, loosen with a butter knife. Lightly reheat before serving.

Warm Wild Mushroom Salad

Yields: 4 servings

2 tbsps extra virgin olive oil (plus extra to drizzle)

2 cloves crushed garlic

2 finely minced shallots

1 lb button mushrooms, quartered

1 lb shiitake mushrooms, sliced

1 lb Portobello mushrooms, peeled & thinly sliced

1 lb butter

Juice and zest of one lemon

1 tbsp fresh rosemary, finely minced

2 tbsps fresh thyme, picked

1 tbsps pink peppercorns, roughly cracked

2 tbsps balsamic Syrup

Toasted Pinenuts-liberal amount

Wilted bitter greens-optional

In a skillet lightly heat oil and brown shallots and garlic, scrape into a large bowl. Using the same skillet drizzle with a touch of oil and sauté mushrooms in batches, when the water has dissolved from each batch finish with about a tablespoon of butter along with a drizzle of olive oil, salt and pepper to taste. Sauté mushrooms until lightly browned. Once all mushrooms are cooked toss with remaining ingredients. Serve warm on a bed of wilted bitter greens and sprinkle with pine nuts.

Lobster Pappardelle in a Bianca Sauce

Yields: 4 servings

8 ounces uncooked Pappardelle pasta-cooked according to instructions

1 tbsp butter

1 tbsp olive oil

1 leek finely minced

1 clove crushed garlic

1 cup Fielding Pinot Gris

1 cup chicken stock

1 sprig thyme

6 oz of cooked lobster meat (claw meat) ½ cup picked chervil

½ cup freshly minced chives

1 cup 35% cream

In a sauce pan over medium heat add olive oil, butter and cook leeks/garlic until soft. Deglaze with white wine and chicken stock. Add thyme sprig and allow liquid to dissolve by 1/3, add lobster followed by cream allowing liquid to reduce by half. Toss Pappardelle pasta in lobster sauce and chives. Garnish with Chervil.

Simply Decadent Roasted Chicken

Yields: 4 servings

1 6 pound chicken

1 tbsp Montréal steak spice

1 bunch fresh thyme

1 orange cut in half

3 cloves garlic

2 tbsps olive oil

2 tbsps butter

1 Vidalia onion cut into quarter

1 bulb of fennel cut into wedges

4 ribs of celery bias cut

2 yellow or stripped beets cut into wedges

2 carrots bias cut

Preheat oven to 425 degrees. Thoroughly wash chicken in fresh cold water, remove giblets. Spring Steak spice all over chicken, stuff the cavity with thyme, orange and garlic. Brush the outside of chicken with butter and olive oil. In a roasting pan evenly distribute fennel, onions, celery, beets and carrots. Arrange a rack on top of vegetables. Using butcher’s twine tie the wing tips and legs together and place the chicken on top of roasting rack. Cover chicken and roast for 1 to 1.5 hours or until a meat thermometer inserted into the inner thigh reads 165 degrees Fahrenheit. Slice Chicken and surround with roasted vegetables. Serving Notes: Serve Chicken with a simple pan gravy, Apple Onion Chutney or Cranberry Compote.

Vanilla Cardamom Poached Pear with Grey Owl Cheese

Yields: 4 servings

½ bottle The Good Wine Late Harvest Cabernet Franc 2010

1 cup water

1/3 cup brown sugar

3 cardamom pods

1 cinnamon stick

Zest of ½ lemon

1 vanilla bean pod, split

4 firm small Bosc pears (peeled and rubbed with lemon juice)

4 oz Grey Owl Cheese (Cambazola can also be used as a substitute for Grey Owl Cheese)

In a heavy bottom sauce pot combine wine, water, sugar, cardamom, cinnamon, lemon zest and vanilla bean. Bring mixture to a boil and reduce to medium-low heat. Add pears to peaching liquid, cover with parchment paper; make a small hole in the centre so the steam can escape. Poach pears for 40 minutes or until tender. Gently remove pears and sit them upright so as to not alter their shape. Strain liquid through a fine mesh strainer, return liquid to sauce pot and reduce until a syrup forms. Allow syrup to cool completely. Slice pears after removing the core, gently drizzle with syrup and serve with 1 ounce grey owl cheese. Garnish with toasted nuts and savory crackers.




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Authortherese degrace
Photographersteve henschel

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