Food & Fenestra

Bacon Brownies with Salted Port Caramel

By Brent Amos, Winemaker, Fenestra Winery

Bacon Brownies

Ingredients:

• 1 pound smoked bacon, chopped
• 1 stick butter
• 1 1/4 cup unsweetened cocoa powder
• 1/4 cup Fenestra Port
• 1/3 tsp each: cayenne, cinnamon, allspice, nutmeg, salt
• 2 cups sugar
• 2 tbsp vanilla extract
• 3 eggs + 1 yolk
• 1 1/2 cups flour
• 1 cup salted port caramel

Directions:

1. Preheat oven to 350
2. Cook bacon on low heat until crispy; collect drippings
3. Grind bacon to a powder
4. Melt butter, add 1⁄2 cup bacon drippings, and port remove from heat
5. Stir in cocoa powder and spices
6. Whisk eggs, yolk, sugar, and vanilla until well blended
7. Combine chocolate mixture with egg mixture, mix
8. Add 3/4 cup ground bacon and flour, mix
9. Pour half of batter into 9 x 13 baking dish
10. Add 1/2 cup caramel; pour rest of batter on top
11. Pour 1/2 cup caramel on top, bake for 35 min 

Salted Port Caramel Sauce

Ingredients:

• 1 cup sugar 6 tbsp butter
• 1 tsp sea salt
• 1/4 cup Fenestra Port
• 2/3 cup heavy cream

Directions:

1. Melt sugar in saucepan over medium-high heat
2. Whisk until all sugar is dissolved
3. Cook until sugar is dark amber color
4. Carefully whisk in port, salt, and then butter
5. Whisk until butter is melted and sauce is smooth remove from heat and slowly add cream while whisking 
6. Whisk until smooth
7. Allow to cool before use 

 

Warren’s Chili

Ingredients:

1 cup finely diced yellow onion

1 pound hamburger

1 15.25 oz. can kidney beans, undrained

1 15 oz. can pinquintos, undrained

1 15 oz. can tomato sauce

1 7 ¾ oz. can El Pato brand tomato sauce

½ cup Fenestra True Red

1 14.5 oz. can diced tomatoes

3  TB. ground cumin

3  TB chili powder or to taste

Olive Oil

Salt & Pepper to taste

 

Directions:

1. In a large saucepan or dutch oven, lightly sauté onion in olive oil (enough oil to cover bottom of pan).
2. Add hamburger and cook until done, crumbling hamburger as it cooks. Spoon off excess fat.
3. Add remaining ingredients and simmer for at least 30 minutes before serving.

 

Topping Suggestions:

• Corn Chips or Crumbled Tortilla Chips
• Grated Cheddar or Jack Cheese
• Finely Diced Onion

 

VEGETARIAN MINESTRONE

by Blue Sage Catering

 

Ingredients:

• 4 cups vegetable broth
• Fenestra’s True Red (optional)
• 4 cups diced tomatoes
• 1 tbsp chopped fresh basil
• 1/2 tsp oregano
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1/2 onion, chopped
• 3 zucchini, chopped
• 1/2 cup of cut Penne Pasta
• 1/2 cup of garbanzo beans
• 1/2 cup of kidney beans
• 1/4 cup of black olives
• 1/4 cup of diced carrots
• 1/4 tsp salt
• 1/4 tsp white pepper
  • ¼ tsp Hungarian Paprika

 

Directions:

In stock pot:

1. Sauté celery, carrots, & onion in oil & butter until carmelized
2. If desired, add 1 or 2 cups of True Red & simmer 3 minutes
3. Add broth & remaining ingredients
4. Simmer 30-45 minutes

 

In crock pot:

1. Add all ingredients at once
2. Cook on low for 3-4 hours

 

Cream of Mushroom Soup with Garlic Sherry Cream

by Matthew Box of Blue Sage Catering

 

10 servings

 

Ingredients:

½ lb gourmet brown or white button mushrooms

6 whole cloves of garlic

1 cup sherry cream

½ gal heavy cream

¾ Tbsp chicken base or mariporé

½ tsp fresh ground white pepper

1 cube salted butter

 

Directions:

1. Crush & chop garlic

2. Sautee with butter until caramelized

3. Add mushrooms and sauté 30 seconds

4. Reduce with sherry cream by 40%

5. Add heavy cream

6. Add chicken base or mariporé & white pepper

7. Reduce to desired consistency (about 20%)

 

Serve with Fenestra’s Cabernet Sauvignon

 

Lynne’s Lentil Soup

by Lynne Bartling

Ingredients:

1 pkg dried lentils

10 cups water

2 large carrots diced

1 onion diced (don’t use red – changes the color of the soup)

3 shallots or a bunch of green onions could be substituted

2 stalks celery diced

1 russet potato diced

1 TB chicken soup base or 2 chicken bouillon cubes

2 bay leaves

1 tsp salt & ½ tsp pepper

1 ham hock, whole (or more if desired) or 2 pieces smoked ham diced; or whole smoked turkey leg

1 tsp Old Bay seasoning or 1 tsp sage or 1 tsp poultry seasons

1 bottle Fenestra Torrontes

 

Directions:

1. Reduce the wine (entire bottle) in a sauce pan by half on medium high heat.  This should take about 15 minutes.  Set aside
2. Soak lentils in water for 45 minutes.  Add all the rest of the ingredients to the lentils and water plus the reduced wine.  Simmer 2 hours.  Take out ham hock, remove fat, chop into pieces; add back to soup (or diced ham).  If using turkey let, chop the meat and remove the skin.  Remove bay leaves and discard.
3. Serve in bowls, about 1-1/2 cups of soup for each, with crusty bread.  Make sure to include meat for everyone.

 

Carmelized Leek & Potato Soup

By Mary Teshner

 

Ingredients:

2 lbs Leeks (white & green part only)

2 lbs Russet potatoes (peeled & cut into small dice)

1 qt roasted chicken stock

1 cup Fenestra Semonnay

1 tbsp butter

¼ cup canola oil

¼ cup Meyer lemon juice (freshly squeezed)

1 cup half & half

Tabasco (to taste)

Salt & white pepper (to taste)

 

Directions:

1. Place diced potatoes in large pot, cover with cold water & 1 tbsp salt; cook over medium high heat until very tender.
2. Melt 2 tbsp of butter and 2 tbsp canola oil together in 14” skillet.  Add 1-1/2 pounds sliced leeks and sauté until light brown over medium high heat.
3. Add one cup of Fenestra Semonnay to the leeks and reduce 50%.
4. When potatoes are tender, drain all but 2 cups of remaining water.
5. Combine wine & leeks from skillet and quart of roasted chicken stock into potato pot and puree with hand blender until smooth.
6. Finish soup with lemon juice, half & half, Tabasco, salt & pepper.

 

What do napkins & Canlis’ shrimp have in Common?

When I was a senior at the University of Washington, I took a biochemistry class (I was a Microbiology Major). It was held just before lunch. One day I was really hungry and said to the boy sitting next to me “I’m so hungry I could eat a paper napkin”. He said “If you do I’ll take you to Canlis’ for dinner.” This was a real treat, as Canlis was one of the most elegant and expensive restaurants in Seattle. So I got the paper napkin from my lunch bag and started chewing. By the end of the class period, I hadonly gotten half of the napkin eaten, so I continued eating the next day. Everyone in the small class was watching me, including the professor! The napkin tasted terrible, but the dinner at Canlis was fabulous! I had the Canlis’ shrimp and loved it. I got the recipe, and have made it many times.

 

CANLIS’ SHRIMP

INGREDIENTS

2 LBS LARGE PRAWNS IN SHELL

1 OZ BUTTER

1 OZ OLIVE OIL

1⁄2 TSP SALT

1⁄2 TSP FRESH GROUND BLACK PEPPER

2 OZ DRY VERMOUTH

1⁄2 LEMON

DIRECTIONS:

Into a large skillet place olive oil and butter and allow to blend on a medium fire. Add shrimp, salt, and pepper. When you think you have too much salt, add more. This is one dish where you cannot over salt. Cook shrimp until well done, golden red.

When done, raise fire to very hot. Add lemon juice and 2 ounces dry vermouth and cook for about one minute, constantly stirring or shaking on a very fast fire. Serve as an appetizer or as an entrée.

 

Kathy's Smoked Salmon Mousse

Note From Fran: Here is my favorite hors d'oeuvre. My sister, Kathy Holland, gave me the recipe. I love salmon!

IngredIents:

1/4 smoked salmon, cut into pieces 1/2 cup whipping cream

White pepper - a little 1 tsp lemon juice

1/4 cup melted butter

Directions:

Mix salmon, whipping cream, and white pepper in a blender or food processor until smooth. Fold in the lemon juice and butter. Put in crock or small bowl and serve with unsalted crackers. Can be chilled.

 

Cream of Mushroom With Garlic Sherry Cream

by Matthew Box, Blue Sage Catering

INGREDIENTS:

½ pound gourmet brown or white button mushrooms

6 whole cloves of garlic

1 cup sherry cream

½ gal heavy cream

¾ tablespoon chicken base or mariporé

½ teaspoon fresh ground white pepper

1 cube salted butter

 

 

Directions:

• Crush and chop garlic and sauté with butter until caramelized
• Add mushrooms and sauté 30 seconds
• Reduce with sherry cream by 40%
• Add heavy cream
• Add chicken base or mariporé and white pepper
• Reduce to desired consistency (about 20%)
• (Makes 10 servings)

 

 

Serve with Fenestra’s Cabernet Sauvignon or Merlot