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Bistro Bellini

Ingredients: • 3 ounces peach nectar
• 1 dash lemon juice
• 1 dash grenadine
• 3 ounces ice cold Biltmore Estate Sparkling Sec
Method: Pour everything, except the sparkling wine, into the bottom of the champagne flute. Pour in the wine and serve immediately.

Prosciutto-Wrapped Wild Salmon with Mushroom Risotto

Ingredients: • 5 tablespoons butter, cold
• 1/2 white onion, diced
• 1 cup Arborio rice
• 1/2 cup Biltmore Estate® Chardonnay Sur Lies
• 3 cups hot chicken broth
• 4 filets wild salmon, 7 oz. each
• 8 slices Prosciutto
• 12 fresh Shiitake mushrooms
• 8 each Chanterelles and Morels or other fresh mushrooms
• Salt
• White Pepper
• Olive Oil
Method: Add 1 tablespoon butter and diced onion to a heavy saucepan. Cook over medium heat, without browning. Add rice and stir well to coat. Deglaze with the Chardonnay and stir using a wooden spoon or spatula. Add enough hot broth to cover the rice and continue to stir constantly over low to medium heat. Repeat this process two more times while continuing to stir. Season with salt and white pepper. While the risotto is cooking, lay 2 slices of prosciutto flat and wrap around each piece of salmon. In a hot skillet add a touch of olive oil and begin searing the prosciutto-wrapped fish on all sides. Transfer to a 400°F oven and continue to cook for about 5 minutes or until fish is cooked through. In a small hot skillet sauté mushrooms in a teaspoon of olive oil. Fold the mushrooms into the risotto and finish the risotto with 3–4 tablespoons cold butter. Serves 4. Winemaster's Suggestion: Serve with Biltmore Estate® Chardonnay Sur Lies.
If a wine is used in the preparation of a dish, it is favorable to serve the same wine. This smooth, buttery, un-oaked Chardonnay is a delightful addition to this rich dish.

Herbed Tenderloin With Roasted Tomatoes

Ingredients: Ingredients: • 2 pounds beef tenderloin
• 2 teaspoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon fennel seed
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
Method: Add oil to hot skillet and sear beef tenderloin on each side over high heat until a brown crust develops. Make a paste of the salt, pepper, herbs, garlic powder, and olive oil—rub over the surface of the seared tenderloin. Place tenderloin on a roasting rack over a shallow roasting pan in a 350°F oven. Roast until internal temperature of beef is 125°F. Let rest for 20 minutes before slicing, if serving hot. If serving cold, let cool completely before slicing. Roasted Tomatoes Ingredients: • 12 plum tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• Salt and pepper to taste
• 1/2 cup Asiago cheese, shredded
Method: Cut tomatoes in half and toss with olive oil, garlic, herbs, salt, and pepper until evenly coated. Place tomatoes on roasting racks, cut side up. Roast at 350°F degrees for 20 minutes. Top with Asiago cheese if desired. May be served hot from the oven or at room temperature. Serving Suggestion: Slice the cooled beef tenderloin and arrange on a platter with cooled roasted tomatoes, shaved red onions, assorted olives, crumbled bleu cheese, roasted red peppers, pickled vegetables such as okra and beans, cherry peppers, and banana peppers. Winemaster's Suggestion: Serve with Biltmore Estate® Château Reserve Cabernet Sauvignon.
This robust, well-balanced wine offers hints of black currants and plum.

Praline Pumpkin Pie

Ingredients: • 4 tablespoons butter, melted
• 1/3 cup brown sugar, packed
• 1/2 cup pecans, chopped
• 1 pie crust, unbaked
• 3 eggs
• 1 egg yolk
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon salt
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon ginger, ground
• 1/2 teaspoon cloves, ground
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 2 cups pumpkin puree
• Candied pecans (optional)
• Whipped cream (optional)
Method: Preheat oven to 400°F. Combine melted butter, 1/3 cup brown sugar, and pecans. Press praline mixture into unbaked pie shell and bake in preheated oven for about 10 minutes. In a bowl combine eggs, egg yolk, sugar, and 1/2 cup brown sugar. Add the salt and spices, mixing well. Slowly stir in the milk and heavy cream, and then add the pumpkin puree. Pour mixture into pie shell over praline mixture. Bake at 400°F for 10 minutes, then reduce temperature to 350°F and bake for another 40–50 minutes or until set. If desired, garnish with candied pecans and whipped cream when cool. Winemaster's Suggestion: Serve with Biltmore Estate® Century.
This semi-sweet wine is created from a unique blend of grapes—delicious with pumpkin pie and other light desserts.