Autumn-Inspired Recipes
Pecan Crusted Trout
Bistro Executive Chef Edwin French
Trout Ingredients: • 1 each Brown or Rainbow Trout, dressed, boned, whole• Flour
• Salt and pepper
• Oil
Method: Season the trout with salt and pepper. Dust with flour and sauté in a skillet with oil. Coat (skin side should be down) with pecan crust (see below). Finish cooking in a 350° oven until done (about 5 minutes). Dress with Meuniere butter (see below) and serve with a lemon wedge. Pecan Crust Ingredients: • 1 1/4 cup pecans, ground
• 1/2 cup breadcrumbs, fresh home made
• 2 teaspoons olive oil
• 1 tablespoon basil, fresh chopped
• 1 tablespoon mint, fresh chopped
• 1 tablespoon lemon juice, fresh
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
Method: Combine all ingredients in a medium bowl. Yields 1 1/2 cups. Meuniere Butter Ingredients: • 4oz butter
• 2 teaspoons parsley
• Juice from 1/4 lemon
Method: Melt butter in saucepan until slightly brown and nutty. Add parsley and lemon juice to the melted butter. Bring to a boil. Remove from heat. Winemaster's Suggestion: Serve with Biltmore Estate© Chateau Reserve Chardonnay.
Wild Mushroom Bruschetta
Ingredients: • 1 pound shiitake mushrooms• 1 pound cremini mushrooms
• 1 pound oyster mushrooms
• 1 pound button mushrooms
• 1/2 cup olive oil
• 1/2 cup minced garlic
• 4 shallots, chopped
• 1/2 cup (1 stick) butter, melted
• 1 cup marsala wine
• 2 cups canned whole tomatoes
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 3 tablespoons chopped fresh parsley
• 1 tablespoon salt
• 1 1/2 teaspoons pepper
• 2 loaves French bread
• melted butter
• 1 cup (4 ounces) grated Parmesan cheese
• 4 cups (16 ounces) shredded Gouda cheese
Method: Preheat oven to 400 degrees. Sauté mushrooms in olive oil in a heated saucepan. Sweat the garlic and shallots in 1/2 cup butter in a saucepan until tender. Add the mushrooms and sauté for 5 minutes. Add the wine, stirring to deglaze the saucepan. Cook until the liquid evaporates. Drain the tomatoes and press to remove any excess liquid. Add to the mushroom mixture and then stir in the basil, oregano, and parsley. Season with salt and pepper.
Cut the bread into halves lengthwise and brush the cut sides with melted butter. Place on a baking sheet and bake in preheated oven for 3 minutes. Spread mushroom mixture on the bread and top with Parmesan and Gouda cheeses. Broil just until the cheeses melt. Slice to serve. Serves 4 to 6.
Winemaster's Suggestion: From our cookbook, Biltmore—Our Table to Yours, this appetizer from the Bistro served with award-winning Biltmore Pinot Noir is perfect for chilly fall evenings.
Red Velvet Cake with Cream Cheese Frosting
A favorite at the Stable Café and a true Southern classic, this combination of chocolate and cream cheese is irresistible!
Red Velvet Cake Ingredients: • 4 1/2 cups cake flour• 2 teaspoons baking soda
• 2 teaspoons baking cocoa
• 3 cups sugar
• 2 3/4 cups vegetable oil
• 5 eggs, lightly beaten
• 1 3/4 cups buttermilk
• 4 teaspoons vinegar
• 2 teaspoons vanilla extract
• 1/4 cup red food coloring
• Cream Cheese Frosting (see below)
Method: Preheat oven to 300 degrees. Sift flour, baking soda, and baking cocoa together. Combine sugar, oil, and eggs into a mixing bowl and beat at medium speed with a paddle attachment until smooth. Add the sifted ingredients gradually, mixing well. Add the buttermilk, vinegar, vanilla, and food coloring, mixing until just combined.
Spray a deep 10-inch cake pan with nonstick cooking spray and line the bottom with a circle of baking parchment. Spread cake batter into the prepared pan. Bake 40–50 minutes or until a wooden pick inserted into the center comes out clean. Cool in the pan for 10 minutes and remove to a wire rack to cool completely.
To frost, trim the top of the cake to make it level and cut the cake carefully into three layers with a large bread knife; reserve the trimmings for a crumb garnish if you desire. Spread Cream Cheese Frosting between the layers and on the top and side of the cake. You may also bake the cake in 3 layers, adjusting the baking time accordingly. Serves 12.
Cream Cheese Frosting Ingredients: • 3/4 cup (1 1/2 sticks) butter, softened
• 12 ounces cream cheese, softened
• 2/3 cup shortening
• 2 (1-pound) packages confectioners’ sugar
Method: Combine butter, cream cheese, and shortening in a mixing bowl. Beat at medium speed with a paddle attachment until light, scraping the sides of the bowl occasionally. Add confectioners' sugar gradually and beat for 5 minutes or until fluffy. Fills and frosts one cake. Winemaster's Suggestion: Serve with Biltmore Winemaker's Selection Chenin Blanc.