Recipes

Summerset Chicken with Seyval Blanc and Mushrooms

Ingredients

4 chicken breast halves with skin and bone
All purpose flour
1/4 cup olive oil
2/3 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
2 tablespoons chopped Italian parsley
2 large garlic cloves, chopped
1 pound mushrooms, sliced
1 14 1/2- to 15-ounce can diced tomatoes in juice
1 cup Summerset Seyval Blanc wine

Directions
Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, about 5 minutes. Turn chicken over and sauté 3 minutes. Transfer chicken to bowl. Add onion, carrot, celery, parsley and garlic to skillet; sauté 2 minutes. Add mushrooms and sauté until starting to brown, about 10 minutes. Add tomatoes with juices and wine. Boil sauce until slightly thickened, about 10 minutes. Return chicken to sauce. Cover skillet, reduce heat to medium and simmer until chicken is cooked through and tender, about 15 minutes. Transfer chicken and sauce to plates and serve.

Summerset's Short Ribs in Marechal Foch Gravy

INGREDIENTS

1/4 cup all-purpose flour
1 tsp ground allspice
12 3- to 4-inch-long meaty short ribs (about 5 1/2 pounds)
4 tablespoons vegetable oil
3 large onions, chopped
3 large carrots, peeled, chopped
3 large celery stalks, chopped
4 large garlic cloves, minced
1 tablespoon dried thyme
2 teaspoons caraway seeds
8 ounces plum tomatoes, chopped
3 small bay leaves
3 cups canned beef broth
2 cups Marechal Foch wine

Chopped celery leaves

Directions

Stir flour and allspice in medium bowl to blend. Sprinkle short ribs all over with salt and pepper. Add 6 ribs to flour mixture and turn to coat. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add floured ribs; saute until brown, turning occasionally, about 6 minutes. Transfer to large bowl. Repeat flouring and browning with remaining 6 ribs; reserve remaining flour-coating mixture. Add 1 tablespoon oil to pot. Add onions, carrots and celery stalks; saute) until vegetables begin to brown and are very tender, scraping bottom of pot often, about 30 minutes. Add garlic, thyme and caraway seeds to pot; stir 1 minute. Mix in tomatoes and bay leaves. Return ribs and accumulated juices to pot, arranging ribs in single layer. Add broth and wine. Bring to boil. Reduce heat to medium-low, cover and simmer until meat is almost tender, about 1 hour. Uncover pot. Simmer ribs 30 minutes, occasionally spooning fat from surface; reserve 2 tablespoons fat. Stir reserved flour-coating mixture and reserved 2 tablespoons fat in small bowl until smooth; mix paste into sauce around ribs. Simmer until meat is very tender and gravy thickens, about 45 minutes longer. Season with salt and pepper.

Transfer short ribs and gravy to large bowl. Sprinkle with celery leaves.

Summerset's Herbed Fish Rolls in Seyval Blanc with Grapes

INGREDIENTS

2/3 cup seedless green grapes
3/4 cup Seyval Blanc wine
four 6-ounce skinless flounder fillets*
1/3 cup minced fresh parsley leaves
3/4 teaspoon dried thyme
1/4 cup minced onion
2 tablespoons butter
1 tablespoon flour
1/4 cup heavy cream
1 teaspoon fresh lemon juice
*may also use orange roughy fillets

Directions

Reserve 8 of the grapes, halve the remaining grapes, and in a small saucepan let the grape halves macerate in the Seyval Blanc for 1 hour. Halve the fillets lengthwise, season them with salt and pepper, and sprinkle the skinned sides with the parsley and the thyme. Roll up each fillet half with 1 of the reserved grapes in the middle and secure it with a wooden pick. Stand the fish rolls up in a saucepan just large enough to hold them in one layer without crowding them. Transfer the macerated grapes with a slotted spoon to a small bowl, bring the wine to a boil, and pour it over the fish rolls. Cook the fish rolls, covered, at a bare simmer for 10 to 15 minutes, or until they just flake. Transfer the fish rolls with a slotted spoon to a plate, reserving the cooking liquid, and keep them warm, covered.

In a small saucepan cook the onion in the butter over moderate heat, stirring, for 5 minutes, stir in the flour, and cook the roux over moderately low heat, stirring, for 3 minutes. Remove the pan from the heat and strain the reserved cooking liquid through a fine sieve into the pan. Add the cream, the macerated grapes, the lemon juice, and salt and pepper to taste and boil the sauce, stirring for 3 minutes. Pour off any liquid that has accumulated on the plate, divide the fish rolls among 4 heated plates, and spoon the sauce over them.

Summerset Spaghetti Sauce

INGREDIENTS

3/4 cup chopped onion
2 cloves garlic, crushed and minced
3 tablespoons olive oil
6 cups chopped tomatoes, canned or about 6 fresh, peeled tomatoes
3/4 cup Summerset Marechal Foch wine
1/4 cup shredded carrots
1/4 cup chopped fresh parsley
1/3 cup chopped fresh basil
1 teaspoon sugar
1 teaspoon salt
1 cup sliced zucchini
1 cup sliced fresh mushrooms

DIRECTIONS

Heat olive oil in Dutch oven over medium heat; add onion, cooking until tender. Stir in garlic, tomatoes, Marechal Foch wine, carrots, parsley, basil, sugar, and salt. Bring sauce to a boil. Reduce heat and simmer, uncovered, for 1 hour, stirring frequently. Add sliced zucchini and mushrooms; cook until sauce is thick, about 20 minutes longer. Serve with hot cooked pasta. Tomato sauce recipe serves 4.

Summerset Ham with Wine and Vegetables

INGREDIENTS

5 1/2-6 lb. ham
2/3 c. each onions, celery & carrots
1 leek
6 peppercorns
6 allspice berries or cloves
3 1/2 c. Summerset Seyval Blanc

DIRECTIONS

Put ham in baking pan. Add vegetables and pour wine over all. Cover and bake at 350 degrees for 30 minutes. Reduce temperature to 325 degrees for 2 1/4-2 1/2 hours until internal temperature reaches 160 degrees.

Summerset Pumpkin Soup

INGREDIENTS

9 pounds sugar pumpkins or butternut squash, halved lengthwise
2 tablespoons vegetable oil
5 pears--peeled, cored and cut into 2-inch chunks
3 large Spanish onions, sliced
10 garlic cloves, chopped
3 1/2 tablespoons curry powder
Salt and freshly ground pepper
4 quarts chicken stock or canned low-sodium broth
1 1/2 cups Summerset Seyval Blanc wine
1 cup crème fraîche or heavy cream

DIRECTIONS

Preheat the oven to 350°. Place the halved pumpkins on 2 large rimmed baking sheets and add 1/2 cup of water to each sheet. Bake for about 1 1/2 hours, or until tender. When cool enough to handle, discard the seeds and peel the pumpkins.
Heat the oil in a large heavy casserole. Add the pears, onions, garlic, curry powder, and a large pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the onions are tender, about 15 minutes. Add the cooked pumpkins, stock and Summerset Seyval Blanc wine and bring to a boil over high heat. Stir well, reduce the heat to moderate and simmer for 45 minutes. Remove from the heat and let cool for 5 minutes.
Working in batches, puree the soup in a blender or food processor until smooth; transfer to a clean saucepan and season with salt and pepper.
To serve, reheat the soup, ladle into shallow bowls or cups and swirl in the crème fraîche.
You may also make this up to 3 days ahead and refrigerate. Reheat and season with salt and pepper before serving.

Summerset Caba Moch Ham

INGREDIENTS

1 (8 pound) bone-in ham with rind removed
1/4 cup whole cloves
1 pound brown sugar
1 cup unsweetened pineapple juice
2 cups Summerset Caba Moch wine

DIRECTIONS

Preheat oven to 400 degrees Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up, and stud in a decorative manner with the whole cloves...be sure to use plenty. Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible. Some may fall off into the pan, but that can not be helped. Leave it there to sweeten the basting juices needed in later steps.
Roast, uncovered, until the sugar begins to melt, about 20 minutes. During this time, mix together the pineapple juice and Caba Moch. When the sugar has begun to melt, pour one cup of the wine mixture over the ham, and return the ham to the oven for 40 minutes. After one hour in the oven, baste the ham with a second cup of the wine mixture, stirring it into the pan drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture. Lower the oven temperature to 325 degrees, and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees before serving.

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Summerset Shrimp Chowder

INGREDIENTS

1/2 cup sliced celery
1/3 cup finely diced onion
2 tablespoons butter
1 (8 ounce) package cream cheese, diced
1 cup milk
1 1/2 cups cubed potatoes
1/2 pound frozen cooked shrimp, thawed and drained
2 tablespoons Seyval Blanc wine
1/2 teaspoon salt

In a large stock pot saute celery and onions in butter.
Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
Add potatoes, shrimp, Summerset Seyval Blanc wine and salt. Heat thorough, stirring occasionally and then serve.

Summerset Potato Salad Soup

INGREDIENTS

5 tablespoons unsalted butter
1 onion, chopped
1/2 cup chopped celery
1/4 cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
4 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 1/2 teaspoons mustard powder
1 pinch ground allspice
3/4 teaspoon celery salt
1/2 teaspoon dried thyme
1/2 teaspoon seasoning salt
2 tablespoons Seyval Blanc wine
1/4 teaspoon poultry seasoning
3 hard-cooked eggs, chopped

DIRECTIONS
Saute the onion, celery, carrots, garlic, and parsley in the butter until soft. Sprinkle in the flour and cook, stirring, for 2 minutes.
Add the stock, milk, potatoes, Worcestershire sauce, dry mustard powder, allspice, celery salt, thyme, seasoning salt, Summerset Seyval Blanc wine and poultry seasoning. Allow to simmer and thicken, stirring occasionally. Cook until the potatoes are cooked through, about 25 minutes. During the cooking break up the potatoes with the back of a spoon to make large chunks. Serve warm with chopped hard boiled egg sprinkled over.

Summerset Cordon Bleu Rollups