Food & Fenestra

Cream of Mushroom Soup with Garlic Sherry Cream

by Matthew Box, 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:

 

Crush & chop garlic

Sautee with butter until caramelized

Add mushrooms and sauté 30 seconds

Reduce with sherry cream by 40%

Add heavy cream

Add chicken base or mariporé & white pepper

Reduce to desired consistency (about 20%)

 

 

Serve with Fenestra’s Merlot

TurChicken and Cheese Tortellini Soup

by Marla James & Jan Bachman

Makes about 1 gallon

Ingredients

·      9 cups turkey and/or chicken stock

·      3 cups cooked turkey and/or chicken, diced

·      ½ medium onion, cleaned and thickly sliced

·      2 carrots, cleaned and halved lengthwise

·      2 stalks celery, cleaned

·      2 cloves garlic, peeled

·      1 – 14 ½ ounce can diced tomatoes, including juice

·      ½ cup Fenestra Sauvignon Blanc

·      ½ teaspoon oregano

·      ½ teaspoon basil

·      salt & pepper to taste

·      12 ounces cheese tortellini

 

Directions

1.    Place onion, carrots, celery and garlic on a sheet pan in a single layer.  Drizzle with olive oil and sprinkle with salt and pepper.  Lightly toss.  Place in a preheated 450^o oven for 20 – 30 minutes until just tender.  When cooled slightly, dice onion, carrot and celery; mince garlic.

2.    In a stockpot or dutch oven, add stock, meat, onion, carrots, celery, garlic, tomatoes, wine and seasoning.

3.    Bring to a boil, then simmer for 30 minutes.  Adjust seasoning.

4.    Add tortellini and cook according to package directions.

Serve with Fenestra's Sauvignon Blanc!

Baked Potato, Leek and Sausage Soup

by Marla James & Jan Bachman

Makes about 1 gallon

Ingredients

·      5 pounds potatoes, baked

·      3 ½ cups whole milk

·      32 ounces chicken or vegetable stock

·      ¾ cup Fenestra Chardonnay

·      2 leeks, white and light green only, thinly sliced

·      1 pound sweet Italian sausage

·      2 tablespoons butter

·      ½ teaspoon granulated onion

·      ¼ teaspoon cayenne pepper

·      2 teaspoons celery salt

·      1 teaspoon salt or to taste

·      ½ teaspoon pepper or to taste

 

Directions

1.     While potatoes are baking, sauté sausage in a stockpot or dutch oven until brown and crumbled.  Remove from pan and drain on paper towels. 

2.    Place ¼ Fenestra Chardonnay, ¼ stock and leeks in pan and sauté until tender.  Remove from pan.

3.    Scoop potato from skin and place in the pan.  Add ½ cup milk and mash lightly.

4.    Add remaining ½ cup wine, 3 cups milk, stock, butter and seasonings.  Stir well.

5.    Add sausage and leeks. Simmer for about 30 minutes.  Adjust seasoning.

Serve with Fenestra's Chardonnay!

 

Andy & Lynne Bartling’s Vegetarian Lentil Soup

By Andy & Lynne Bartling, Fenestra Tasting Room Staff

Serves 6-8 generously

Qty     Ingredient

1               Pound assorted mushrooms diced,  1 celery heart diced, 1 small onion diced, 4 carrots peeled & diced

2            tablespoons (T) olive oil

 

Brown vegetables in olive oil on medium heat in a large soup pot, about 15 minutes.

Qty     Ingredient

 

2-3          chopped red potatoes (don’t need to peel – about the size of oranges) or russet potatoes (peel the russets if using them)

2             bay leaves

1               16 ounce dried lentils

2               1 quart boxes of vegetable stock (or chicken broth or stock)

1               quart of water

1               T salt

1               T black pepper

1               T dried thyme

1               T dried oregano

1               T dried sage

10            small mushrooms

1-1/2            cups Fenestra Verdelho wine.

 

Add celery, carrots, onion and potatoes. Add the lentils and all liquids (stock, water) but NOT the wine.  Add the bay leaves, salt, pepper and dried spices.

 

Soak this mixture 1 hour off of the heat, covered.

 

Still covered, bring the soup to a boil, then turn down to low.  Simmer for an hour.

 

Sauté the mushrooms in 1 T oil.  When brown, add 1 T flour and stir off heat.

 

Uncover.  Add wine, simmer 45 minutes on low, stirring about every 15 minutes.  Add mushrooms to soup and more water or stock if soup mixture is too thick.

 

Serve in bowls with crusty French bread, or homemade Bisquick dumplings (I top dumplings with poppy seeds and steam on top of soup for 20 minutes).

 

Have a glass of  Verdelho and enjoy!

Gimanelli's Beef and Barley

By Caryl Syriani, Gimanelli's

Serves 10

Ingredients:

2 medium diced white onions

2 medium carrots diced

2 celery stalks diced

¼ coup tomato paste or one cup fresh tomatoes cubed

¼ cup Canola oil

8 oz cooked beef short rib cubed or shredded

3 cups of beef stock

3 cups of water

Salt, Black Pepper to taste

1 cup pearl barley

½ tsp each dry Thyme & Oregano

2 bay leaves

¼ cup Fenestra Syrah

 

Directions:

1. In large nonstick saucepan heat oil then add onion, garlic, celery & carrots
2. Cook over medium heat for 15 minutes
3. Add Fenestra Syrah wine, tomato, beef, beef stock, water, & seasonings
4. Boil for 15 minutes
5. Add barley & bring to boil
6. Reduce heat.  Cover & simmer 20-30 minutes
7. Serve with sour bread

Serve with Fenestra's Syrah!

 

Makes 10 servings