Recipes

Summerset Vegetarian Bleu Cheese Fettucini

INGREDIENTS
Summerset Vegetarian Bleu Cheese Fettucini 2 tablespoons butter
1 large zucchini, sliced
3 cloves garlic, crushed
1/2 cup Summerset Matina Blanc
4 ounces blue cheese, crumbled
1 1/2 cups heavy cream
freshly ground black pepper to taste
1 (16 ounce) package fettuccine
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley, for garnish

DIRECTIONS

Heat butter in a large skillet over medium heat. Stir in the zucchini and garlic; cook until the zucchini is tender. Stir in wine, blue cheese, cream, and pepper; simmer 10 minutes.
Meanwhile, bring a large pot of water to boil. Add fettuccini, and cook until tender, about 6 to 8 minutes. Drain, rinse under warm water, and drain again. Return pasta to the pot, and toss with sauce over low heat. Serve with Parmesan and parsley sprinkled over the top.

Summerset Halibut with Vidal Sauce

INGREDIENTS
4 (8 ounce) halibut steaks
salt and pepper to taste
1/2 cup all-purpose flour for dusting
1/4 cup melted butter
1/4 cup Summerset Vidal Blanc Wine
1 lemon, juiced
1/2 cup heavy cream
2 tablespoons finely chopped fresh parsley
4 tablespoons finely chopped fresh basil
2 tablespoons drained capers

DIRECTIONS

Rinse the halibut steaks and pat dry. Season with salt and pepper, then dust with flour.
Melt the butter in a large skillet over medium-high heat. Fry the halibut steaks in the butter for 4 to 5 minutes, until nicely browned. Remove from the skillet and keep warm.
Reduce the heat to medium, and stir the wine into the pan, scraping up any browned bits stuck to the bottom. Mix in the lemon juice, then stir in the cream. Simmer for 2 to 3 minutes or until it starts to thicken. Season with parsley, basil and capers, and stir for another minute. Serve halibut with sauce spooned over it. Garnish with additional parsley if desired.

Summerset Salmon in Lemon Dill Sauce

INGREDIENTS
4 (5 ounce) salmon fillets
5 tablespoons fresh lemon juice, divided
3/4 teaspoon dried dill weed
3/4 teaspoon lemon pepper
10 tablespoons butter, divided
1 shallot, minced
1 tablespoon white wine vinegar
5 tablespoons Summerset Matina Blanc, divided into 1/4 cup and 1 T
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon dill weed
1 teaspoon parsley
1 teaspoon dried thyme
salt and white pepper to taste

DIRECTIONS

Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover, and allow to stand 10 to 15 minutes. Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm.
Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce.

Rustic Roast cooked with Summerset's Caba Moch

Rustic Roast cooked with Summerset's Caba Moch

Special thanks to Kathy Kimzey for sharing this recipe...

I made a wonderful roast last night and after hearing everyone say they enjoyed it so much, I decided to send a photo to you. There is a cup of Summerset Caba Moch cooked into the roast, the rest of the bottle was enjoyed with dinner. If you ever want a nice aromatic and tasty meal, try cooking with this wine. - Kathy

INGREDIENTS

3 to 4 pound bottom round roast
extra virgin olive oil
salt and pepper
1 medium onion
2 stalks of celery
1/2 bag of baby carrots
2 garlic cloves, minced
1/2 small can of tomato paste
2 cans of beef broth
1 bay leaf
2 pound small new potatoes or I like to use the
   purple potatoes let your flavor taste decide
1 cup of Caba Moch Red Table Wine

DIRECTIONS

Start out by preheating your oven to 325 degrees. Put the rack in the center of the oven.
This easily serves 4-6 people. Add more vegetables and a larger roast for a bigger service. You will have to adjust the cooking time accordingly.
In a Dutch oven, heat 2 tablespoons of the olive oil. Season the roast very well with salt and pepper. Brown the roast in the hot olive oil being sure to turn it on all sides and on the ends to get a nice browned coloring on it. It will take about 10 minutes. Take the meat out of the pan and place it on a plate for now.

In the hot pan, carefully add 2 more tablespoons of the olive oil. Add your onion, carrots and celery. Stir and cook for 5 minutes or until the vegetables are softened. Be sure to keep stirring. Now, add the garlic and stir in well. Stir in the wine and tomato paste, cook for another 3-5 minutes.

Return the meat to the Dutch oven on top of the mixture in the pan. Add the beef broth around the meat. Bring to a boil, let simmer about 2 minutes. Skim off any foam that comes to the surface. Add your bay leaf.

Cover and bake for 2 hours and 30 minutes. Remove and add the potatoes. Cover and return to the oven for another 30 minutes or until the potatoes are done.

I place the meat on a large round serving dish, let it sit for about 5 minutes prior to cutting into serving sized slices. Slice into thin slices and leave about 1/3 of the roast uncut for presentation next to the sliced pieces. You an always carve it if you need more. I take the vegetables out and surround the meat with the vegetables so everyone can reach some when the place is in the center of the table. The liquid from the roast is full of flavor, be sure to put some in a gravy boat and over the roast itself. We served this meat dish with peas and hot rolls. A very hearty and complete meal along with a glass of the wine we used to cook with.