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Recipes for Autumn
As the evenings grow slightly crisp with a hint of fall, it’s a perfect time to spice up any occasion with great recipes that highlight the harvest season. Biltmore chefs from each of our estate restaurants have created delicious dishes that showcase their personal approach to the flavors of fall, including apples, cranberries, and the warm touch of maple. Invite your friends, uncork your favorite Biltmore Wine, and celebrate the beginning of autumn with these special recipes!
- Mustard Grilled Pork Tenderloin with Sweet Corn Grits and Bean Cassoulet
- Herb Marinated Grilled Tuna with Couscous Salad & Sauce Beurre Blanc
- Cedric’s Tavern Curried Apple and Parsnip Soup
- Lemon Apple Crumble
- Maple Chipotle Vinaigrette
- Cranberry Chicken Salad
- Cranberry Hazelnut Biscotti
- Bread Pudding
- Granny Smith Apple and Gruyere Pudding
Mustard Grilled Pork Tenderloin with Sweet Corn Grits and Bean Cassoulet
Courtesy of Chef Rick Boyer, The Dining Room
• 3 lb. pork tenderloin
• 3 tablespoons Dijon mustard
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
Begin by removing the herbs from the stems and finely chop. Rub the mustard over the pork thoroughly and add the herbs. Season with salt and pepper and grill to in internal temperature of 145 degrees (375 degrees for approximately 15 minutes). Let rest for 10 minutes. Slice and serve.
Sweet Corn Grits
• 10 ears corn
• 3/4 cup chicken broth
• 3 tablespoons butter
• 2 tablespoons sugar
• Kosher salt to taste
• Pepper to taste
Sweet Corn Grits
Grate the corn on a hand grater into a heavy bottom pot. Add the broth, butter, and sugar and cook over low heat for approximately 40 minutes. Season with salt and pepper.
• 2 tablespoons shallots, minced
• 1 tablespoons garlic, minced
• 3 tablespoons oven roasted tomatoes, diced
• 1/4 cup peas
• 1 cup green beans, halved
• 1 cup yellow wax beans, halved
• 3 tablespoons bacon, diced
• 3 tablespoons chorizo, diced
• 5 oz. chicken broth
• 2 tablespoons butter
• Kosher salt
Bean Cassoulet Method:
In a sauté pan, sweat the shallots, garlic, chorizo, and bacon for 4 minutes. Add the peas, tomatoes, and both beans. Cook for two minutes. Add the chicken broth and cook for two minutes. Add the butter and season to finish.
Pair with Biltmore Reserve Zinfandel.
Herb Marinated Grilled Tuna with Couscous Salad & Sauce Beurre Blanc
• 1 tuna steak, enough for 2 people
• 1 cup olive oil
• 4 garlic cloves, chopped
• 1 bunch thyme, chopped
• 1 bunch rosemary, chopped
• ½ bunch tarragon, chopped
• 1 cup dry couscous, small or large grain
• ½ red onion, finely diced
• ½ tomato, finely diced
• 4 asparagus stalks, blanched and sliced into ¼” rounds
• ½ cup Biltmore Reserve Pinot Noir
• 1 shallot, diced
• 1½ sticks butter, cubed
• salt and pepper to taste
Combine tuna steak, most of olive oil (leave about 1⁄4 cup for salad), 2 chopped garlic cloves and half of thyme, rosemary, and tarragon. Marinate for 1–12 hours.
Cook couscous in 2 cups of liquid or according to package directions. (Chicken stock is a good substitute for water for a more flavorful couscous.) Add red onion, tomato, remaining olive oil, asparagus, remaining garlic, and herbs to cooked couscous. Salt and pepper to taste.
To make sauce: Add wine and shallots to a medium pan. Reduce until about 1 tablespoon of liquid remains. Stir in cubed butter and season with salt and pepper.
To serve: Grill tuna steak medium rare or until desired doneness, and slice. Spoon couscous on plates, place tuna on top, drizzle sauce over everything.
Makes two servings.
Winemaker’s notes: Hearty tuna steaks and Pinot Noir are a match made in heaven. The oaky flavor and hints of spice, raspberries, and vanilla of Biltmore Reserve Pinot Noir enhance the tuna and herbs featured in this recipe.
Cedric’s Tavern Curried Apple and Parsnip Soup
Courtesy of Chef Michael Gonzalez of Cedric’s Tavern
• 8 tablespoons oil
• 1 lb. parsnips
• 1 lb. apples
• 1 onion
• 1 tablespoon curry
• 1 teaspoon ground coriander
• 1 clove garlic
• 4 cups chicken stock
• 1 cup cream
• Salt & pepper
• Chives for garnish
Rough chop parsnips, apples and onion. Using medium sized sauce pot heat oil and sauté vegetables until soft, approximately 10 minutes. Add curry powder, ground coriander and garlic. Sauté with vegetables for five minutes until coated. Add chicken stock and simmer for 30 minutes, until all vegetables are soft. Remove from heat and puree in blender until smooth. Add heavy cream and adjust with salt and pepper. Serve in warmed soup bowls, garnished with minced chives.
Pair with Biltmore Riesling.
Lemon Apple Crumble
Courtesy of Pastry Chef Sarah Bumbarger of Cedric’s Tavern
• 3/4 cup sugar
• 3 yolks
• 5 tablespoons sour cream
• 1 tablespoon all purpose flour
• 1 teaspoon vanilla
• Zest of 1 lemon
Whip first two ingredients on high until light and fluffy. Approximately two minutes. Add remaining ingredients and mix until smooth.
Peel and slice six medium sized apples. Slices should be about 1/4 inch thick . You want the apples to retain their crisp texture after baking.
Crumble Topping Ingredients:
• 1 cup all purpose flour
• 1/4 cup brown sugar
• 1 tablespoon sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 6 tablespoons butter
• 3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 2 teaspoon lemon zest
Crumble Topping Method:
Combine all dry ingredients in a bowl. Use your fingers to cut in the butter. Butter should be about the size of peas. Mix in the lemon zest. Add cream and vanilla and mix until incorporated.
Choose the size of individual ramekin you want or do one baking dish for family style. Place your peeled, sliced apples in the dish. Pour the lemon filling over the top of the apples and then cover with the crumble topping. Bake at 350 for about 20 minutes.
Pair with Biltmore Estate Sparkling Blanc de Blancs.
Maple Chipotle Vinaigrette
Courtesy of Chef Michael Gonzalez of Arbor Grill
Yields 3 cups
• 1 large shallot, minced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon garlic, minced
• 1 cup sherry vinegar
• 1/3 cup maple syrup
• 2 teaspoons Dijon mustard
• 2 teaspoons fresh thyme
• 1 teaspoon lemon juice
• 1 1/2 teaspoons chipotle peppers, pureed
• 1 1/2 cups canola oil
• 5 teaspoons kosher salt
In a tabletop blender, add all ingredients except oil. Puree mixture in blender and slowly drizzle in canola oil to form emulsion. Refrigerate until needed.
Cranberry Chicken Salad
Courtesy of Chef Rebecca Tillman of Stable Cafe
Yields 4 portions
• 1/2 cup roasted pumpkin seeds
• 1/2 cup dried cranberries
• 1/2 cup celery, diced
• 3 cups chicken, cooked and diced
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 1/2 tablespoon Dijon mustard
• 1/2 cup mayonnaise
• 1 tablespoon parsley, chopped
• 1/4 tablespoon fresh thyme, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
Mix mayonnaise, dijon mustard and vinegar to create dressing. Mix dressing with remaining ingredients. Season to taste. Refrigerate.
Pair with Biltmore Pinot Grigio.
Cranberry Hazelnut Biscotti
Courtesy of Chef Damien Cavicchi of Lioncrest / Biltmore Catering
Yields about 3 dozen
• 7 1/2 cups All purpose flour
• 1/2 cup instant polenta
• 2 1/2 cups granulated sugar
• 8 oz. butter (2 sticks)
• 8 tablespoons baking powder
• 4 large eggs, divided
• 5 egg yolks
• 1/4 cup extra virgin olive oil
• 2 tablespoons ground fennel seed
• 1 tablespoon Kosher salt
• 1 cup raw hazelnuts whole
• 1 1/4 cup dried cranberries
• Nonstick pan spray
Preheat oven to 350 degrees. If using convection oven, set to 325 degrees, fan speed high.
Combine flour, polenta, baking powder and salt in mixing bowl. Wisk to combine. Reserve.
Combine butter, sugar and fennel in a large mixing bowl. Using handheld beaters, mix on high until about two minutes. Add dry ingredients, three eggs, egg yolks and oil. Mix on medium-low speed until a dough begins to form, scraping down sides of bowl as needed. Add hazelnuts and cranberries. Using your hands, incorporate cranberries and hazelnuts, forming dough into a ball. Dough should feel moist but not sticky. If too dry, incorporate cold water, one tablespoon at a time.
Divide biscotti dough into two balls. Roll each ball into a log approximately 14 inches long, 4 inches wide and 1.5 inches tall. Prepare a sheet pan with cooking spray, and transfer both logs to sheet pan, approximately 4 inches apart. Beat remaining egg with 1 tablespoon of water, and brush the tops of dough with the egg wash.
Bake for 30-35 minutes. Allow to cool for 1 hour at room temperature. Set oven to 300 degrees, or 275 degrees, low fan speed, in a convection oven. Using serrated knife, cut logs into half inch slices. Arrange flat on sheet tray, and bake approximately 25 minutes or until crisp all the way through. Keeps 3-4 weeks in an airtight container at room temperature.
Pair with Biltmore Chenin Blanc.
Courtesy of Pastry Chef Heather Pennypacker of Deerpark
• 3/4 loaf bread
• 3/4 cup butter
• 1 3/4 cups heavy cream
• 2 1/4 cups milk
• 1 tablespoons vanilla extract
• 1 cup sugar
• 9 eggs
• 1/2 teaspoon cinnamon
Scald the milk, heavy cream, and butter. In a bowl mix the sugar and cinnamon together. Add in the egg and vanilla into the sugar mixture until everything is smooth. Temper the egg mixture into the milk mixture. Place bread in a sprayed 2 inch hotel pan and pour mixture over the top. Pour mixture over the top of the bread and let soak for about 10 minutes. Bake at 325F for about 30-40 minutes.
Pair with Biltmore Estate Sparkling Sec.
Granny Smith Apple and Gruyere Pudding
Courtesy of Chef Michael Gonzalez of Bistro
• 9 large baked croissants, large diced
• 1 1/2 cups granny smith apples, peeled and medium diced
• 1 cup grated Gruyere cheese
• 3/4 cup cooked smoked bacon, medium diced
• 2 tablespoons of reserved bacon fat
• 1/2 cup leeks, medium diced
• 1 1/2 teaspoons fresh ginger, finely chopped
• 2 teaspoons garlic
• 2 teaspoons fresh sage, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon red pepper flakes
• 6 whole eggs, beaten
• 3 cups heavy cream
• 1 cup milk
• 1 tablespoon butter
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
Preheat oven to 325 degrees. In a medium-sized skillet over medium heat, add butter and reserved bacon fat. Add leeks, garlic, ginger, pepper flakes, and sweat until leeks are soft (approx. 10-12 minutes). Add apples, bacon, chopped herbs, and cook an additional 3 minutes. Remove pan from heat and reserve.
In a medium-sized mixing bowl, lightly beat eggs then add cream and milk. Whisk together until incorporated. In a separate large mixing bowl add diced croissants, cooked leek/apple mixture, and Gruyere cheese. Mix thoroughly. Add egg/cream mixture into croissant mixture, season with salt and black pepper, and gently incorporate until well mixed. Let pudding mixture sit for 5 minutes. Butter a medium sized casserole dish and distribute pudding mixture evenly in dish. Tightly cover with foil and bake in a water bath until pudding is set in middle (approx 35-40 minutes). When pudding is set -uncover foil, remove dish from water bath, and continue to bake for additional 8 minutes until browned. Remove from oven and allow to cool for 5 minutes and serve.
Pair with Biltmore Reserve Chardonnay.Return to Blog