Recipes

Summerset Beef Stew

INGREDIENTS

1-2 cups flour
2 pounds beef, cubed
1/2 cup butter or olive oil
2 cups Summerset Red wine
5 cups prepared beef buillion or beef stock
5 carrots, thickly sliced, washed, pared
7 stalks celery, sliced
2 medium onions, diced
5 cloves garlic, minced
5 medium potatoes, cubed
2 bay leaves
a pinch of paprika
1 tablespoon parsley, minced
pepper, to taste

Directions

In a large frying pan, heat 1/2 the butter or olive oil and sauté the carrots, celery, onion, potatoes, and garlic until slightly browned. Set aside. Combine flour, paprika, parsley, and some pepper in a shallow bowl, and roll the beef in it until well coated on all sides. Melt remaining butter or pour oil into in a large stew pot, and then add meat.
Sauté the meat until well browned. Add the previously prepared vegetables and sauté for about two minutes with the beef in the stew pot.
Add the Summerset Red wine, and sauté another three or four minutes.
While the pot is hot, pour in the prepared bouillon and the bay Leaves and allow to simmer covered for about 2-5 hours. After such time the vegetables and beef should be very tender.
At this point remove the lid, sift in any additional flour required to thicken to desired consistency (use fresh flour - not from bowl), and allow the liquid to simmer 30 minutes or until ready.
One may add pepper and salt to taste, and if the carrots and wine were of a sweeter nature, then it is probably a good idea to add a splash or two of lemon juice for contrast.

Summerset Citrus Scallops

INGREDIENTS

2 1/2 tablespoons olive oil
1 pound bay scallops 1 cup Summerset Harvest White wine
1 tablespoon chopped onion
1 tablespoon chopped green bell pepper
1 1/2 tablespoons chopped fresh dill
4 cherry tomatoes, quartered
2 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons butter

DIRECTIONS

Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet, and drain excess oil. Stir in the Summerset Harvest White wine, scraping up the browned bits from the bottom of the skillet.
Mix the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatoes, lemon juice, and lemon zest. Continue cooking about 1 minute, then mix in the butter until melted. Cook and stir until the liquid has reduced by the desired amount.

Summerset Shrimp Chowder

INGREDIENTS

1/2 cup sliced celery
1/3 cup finely diced onion
2 tablespoons margarine
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 Summerset Matina Blanc wine
1/2 teaspoon salt
DIRECTIONS
In a large stock pot saute celery and onions in margarine.
Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
Add potatoes, shrimp, Summerset Matina Blanc wine and salt. Heat thorough, stirring occasionally and then serve.

Summerset Scallops

INGREDIENTS

1/4 cup Summerset Matina Blanc
1/4 cup white wine vinegar
1 tablespoon shallots
1/2 cup heavy cream
3/4 cup butter
24 sea scallops
1 tablespoon olive oil
salt and pepper to taste

DIRECTIONS
In a medium saucepan, combine Summerset Matina Blanc wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.

Preheat oven on broiler setting.

Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.

Summerset Chambourcin Pork

INGREDIENTS

3 tablespoons bacon drippings
3 pounds pork roast
1/4 cup butter
2 cloves garlic, minced
2 carrots, diced
1 tablespoon chopped fresh parsley
1 bay leaf
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons tomato paste
1 1/2 tablespoons sugar
1 1/2 cups Summerset Chambourcin wine
16 ounces fresh mushrooms, sliced

DIRECTIONS

Preheat oven to 325 degrees F
(Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in Summerset Chambourcin wine, and stir to combine. Pour over pork roast.
Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.

Summerset Thyme-Rubbed Steaks with Sauteed Mushrooms

INGREDIENTS

2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1 pound New York strip steaks, cut 3/4 inch thick
1 (8 ounce) package sliced fresh mushrooms
1/4 cup minced shallot
2 tablespoons butter
2 tablespoons Summerset Marechal Foch wine
1 tablespoon vegetable oil
salt and pepper to taste

DIRECTIONS

In a small bowl, mix together the paprika, salt, pepper, garlic powder, onion powder and thyme. Sprinkle onto each side of the steaks, pressing in so it adheres. Set aside.
Melt the butter in a skillet over medium-high heat. Add the shallots; cook and stir for about 1 minute. Add the mushrooms, and cook for a few more minutes, until tender. Stir in the Summerset Marechal Foch wine, and cook until most of the liquid has evaporated. Remove from the heat and keep warm.
Heat the oil in a separate skillet over medium-high heat. Fry steaks for 5 to 7 minutes per side, or to your desired degree of doneness. Remove to a plate and let rest for a few minutes. Top with mushrooms and serve.

Mediterranean Chicken

INGREDIENTS

2 teaspoons olive oil
2 tablespoons Vidal Blanc
6 skinless, boneless chicken breast halves
3 cloves garlic, minced
1/2 cup diced onion
3 cups tomatoes, chopped
1/2 cup Vidal Blanc wine
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh basil
1/2 cup kalamata olives
1/4 cup chopped fresh parsley
salt and pepper to taste

DIRECTIONS

Heat the oil and 2 tablespoons Vidal Blanc wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup Vidal Blanc wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

Caba Moch Hamburgers

INGREDIENTS

1 pound lean ground beef
1/4 cup Caba Moch Wine
1/4 teaspoon pepper
1/2 cup shredded Cheddar cheese

Sauce
3 tablespoons margarine or butter
1 1/2 cups sliced fresh mushrooms
1/4 cup Caba Moch Wine
1/4 cup water
2 teaspoons cornstarch
1 teaspoon chopped fresh parsley
DIRECTIONS

In medium bowl, combine ground beef, 1/4 cup cooking wine and pepper. Shape into 8 thin patties. Place 2 tablespoons cheese on center of 4 patties. Cover each with remaining patties; press edges to seal. Broil 4 to 6 inches from heat for 4 to 5 minutes on each side.
Meanwhile, melt margarine in small saucepan over medium heat. Add mushrooms; cook until softened. In small bowl, combine remaining sauce ingredients; mix well. Stir into mushrooms. Bring to a boil. Boil until thickened, about 1 minute, stirring constantly.
Serve over patties.

Summerset Apple Stuffed Chicken Breasts

INGREDIENTS

2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
1/4 cup Summerset Seyval Blanc wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish

DIRECTIONS

Combine apple, cheese, and bread crumbs. Set aside.
Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve

Summerset Vintage Red Veal

INGREDIENTS

2 pounds veal shanks, cut into short lengths
1/4 cup all-purpose flour
1/4 cup butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
2/3 cup Summerset Vintage Red
2/3 cup beef stock
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
1/2 cup chopped fresh parsley
1 clove garlic, minced
2 teaspoons grated lemon zest

DIRECTIONS

Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Mix into the veal just before serving.