Recipes

Marinated Mushrooms

INGREDIENTS

1 cup Summerset Marechal Foch
1/2 cup red wine vinegar
1/3 cup olive oil
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1/4 cup red bell pepper, diced
1 pound fresh mushrooms, stems removed
1/4 cup chopped green onions
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS

In a saucepan over medium heat, combine the wine, vinegar, oil, sugar, garlic, bell pepper, red pepper flakes and mushrooms. Bring to a boil, cover and set aside to cool.
Once cooled, stir in the green onions, oregano, salt and pepper. Serve chilled or room temperature.

Summerset Sicilian Rice Balls

INGREDIENTS

1 pinch saffron threads, crushed
1 cup Summerset Vidal Blanc wine
2 tablespoons butter
6 cups chicken broth, or as needed
3 cups Arborio rice
1 small white onion, chopped
1 tablespoon chopped fresh thyme
1 cup grated Parmesan cheese
1 pound fontina cheese, cubed
2 cups plain dried bread crumbs
1 quart olive oil for frying

DIRECTIONS

Place the wine and saffron in a cup or small bowl. Stir briefly, then let it sit. Melt the butter in a large skillet over medium heat. Add the onion; cook and stir until transparent, about 3 minutes. Mix in the rice, and continue cooking and stirring until the rice has absorbed most of the butter.
Slowly stir the white wine and saffron into the rice, stirring continuously until the wine is absorbed and rice is creamy. Season with thyme, then pour in 1 cup of chicken broth at a time, cooking and stirring constantly until each cup of broth is absorbed before adding the next. Stop adding broth when the rice is tender. If you run out of broth, you may use water. Remove from the heat, stir in the Parmesan cheese and allow to cool until you can touch it without burning your hands.
Lightly grease a large cookie sheet with olive oil. Pour the risotto out onto the sheet and spread evenly. Place in the refrigerator for about 1 hour or until chilled.
When the rice is cool, roll small portions into balls about the size of golf balls. Tuck a cube of fontina cheese into the center of each one. Roll each ball in bread crumbs to coat.
Heat the olive oil in a heavy saucepan or deep fryer to 375 degrees F 190 degrees C). The oil should be about 3 inches deep. When the oil is hot, fry the balls until they reach a golden orangish brown, about 3 minutes. Cool for 5 minutes, then serve with any marinara sauce.

Summerset Vidal Blanc BAKED STUFFED MUSHROOMS

1 lb. med. mushrooms
6 tbsp. butter
2 cloves crushed garlic
1/4 c. Summerset Vidal Blanc wine
1 egg
2 tbsp. lemon juice
4 tbsp. orange juice
6-8 slices Wheatburry bread, add more or less depending on how moist you want it
1/4 c. Parmesan cheese, freshly grated


Heat oven to 350 degrees. Wash and thoroughly dry mushrooms. Remove stems. Chop stems to measure 1/3 cup. Melt butter in skillet. Saute garlic then add wine and lemon juice. Dip mushroom caps into this mixture then place mushrooms into baking dish. Break bread into small crumbs. Beat egg and add egg, orange juice, Parmesan cheese, wine, and 1/2 of the butter garlic mixture. Add chopped mushroom stems and stir. Fill mushroom cups with stuffing mixture. Spoon butter wine mixture over top of mushrooms. If desired, sprinkle with more grated cheese. Bake for 15 minutes, then broil for last 2 minutes, 3-4 inches from heat

Summerset Cheese Fondue

1 lb. Swiss cheese (aged)
2 tbsp. flour
1 clove garlic, finely minced
1 c. Summerset Vidal Blanc
2 tbsp. Kirsch or Sherry
1 tsp. nutmeg
Dash white pepper

"DIPPERS"

1 inch cubed crusty bread
Cubed cooked ham
Cooked brussel sprout

Cut cheese into 1/4 inch cubes (about 4 cups). Sprinkle flour on cheese, toss until cheese is coated. In fondue pot heat garlic and wine over low heat until bubbles rise to surface (do not allow wine to boil). Add cheese mixture, 1/2 cup at a time, stirring after each addition until cheese is melted and blended, stir in Kirsch and seasonings. Transfer pot to source of heat at table. Adjust heat to keep fondue just bubbling. Spear Dippers and swirl in fondue with a figure-eight motion. Stir fondue occasionally. If fondue becomes too thick stir in about 1/2 cup warm wine.

Submit Your Favorite Summerset Wine Recipes

Here is an area to share recipes. Have you created a great recipe using Summerset Wines? Please send it to us and we'll post it here - with credit to you, of course.

This area is designed to be easily updated and sorted by category and month. We'll be posting some of our favorites.