Beef Casserole with Red Wine

1/4 cup flour

1/2 cup dry bread crumbs

1 1/2 lb. beef, cubed

3/4 cup Selection Estate Washington Cabernet Franc Merlot

1 can beef consomme

1 large onion

1 tsp. salt

pinch of pepper

flour and bread crumbs and mix well. Combine other ingredients; blend all together and place in a large casserole dish. Cover. Bake at 300 degrees for 3 hours.

Filet Mignon with Red Wine Sauce

3 cups Crushendo Castellina Supertuscan di Siena

3 tbsp. Cognac

3 shallots, chopped

1 tsp. thyme

6 Filet Mignon steaks

4 cups beef stock

first 4 ingredients in a large bowl. Marinate the steaks overnight in glass pans. Remove steaks from marinade and pat dry. Cook steaks in oven, pan or BBQ. Transfer marinade to saucepan. Boil about 20 minutes to reduce to 1 cup. Add stock and boil about 20 mins. more to reduce to 1/4 cup. Add 5 tbsp. of chilled butter to sauce and spread over steaks.

Baked Ham with Wine and Veggies

5-6 lb ham

2/3 cup each of onions, celery and carrots

1 leek

6 peppercorns

6 allspice berries or cloves

3 cups Selection International South African Chenin Blanc

Put ham in baking pan. Add veggies and pur wine over all. Cover and bake at 350 degrees F for 30 mins. Reduce temperature to 325 F for 2 1/2 hours until internal temp reaches 160 degrees F.

Baked Fish Fillets with White Wine

1 (1 lb. ) pkg. thawed fish fillets

1 scallion, chopped

1 tomato, chopped

1 tbsp. parsley

1/4 cup butter

1/4 cup Selection Estate Sonoma Dry Creek Valley Chardonnay

fillets on 13x9x2 inch baking dish. Sprinkle with scallion, tomato, parsley and pats of butter. Pour wine over fish. Bake at 350 degrees F for 15 to 20 minutes.


Pear Sorbet

2 1/4 lbs. ripe pears, peeled, quartered, cored

1 3/4 cups Island Mist Kiwi-Pear Sauv Blanc

3/4 cup sugar

2 tbsp. light corn syrup


Combine pears and 1 cup wine in a heavy, medium sized saucepan over medium heat. Cover and cook until pears are tender, about 8 minutes. Puree pear mixture and sugar in processor. Mix in 3/4 cup wine and corn syrup. Chill until cold. Process each mixture separately in ice cream maker according to manufacturers instructions. Freeze in covered containers.

Nutmeg Mushrooms

1 pound fresh mushrooms

3/4 cup World Vineyard California Trinity White

1 tbsp. ground nutmeg

1 tsp. salt

Clean and slice mushrooms. Combine all ingredients in a skillet and cook over medium heat until the wine comes to a boil. Reduce heat to low and cook until mushrooms are tender. Remove from heat and serve while hot.

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