Spring Recipes
Whole Wheat Gnocchi Gratin | Lamb Chops Scottadito | Cornmeal Encrusted Mountain Trout | Carrot & Ginger Soup | Asparagus Salad | Smoked Salmon | Coconut Cake | Strawberry Pie
Whole Wheat Gnocchi Gratin
Chef Damien Cavicchi, Lioncrest Executive Chef
Serves 20-25 as an appetizer or side, or 8-10 entrée servings
• 5 large eggs
• 2 tablespoons chopped Italian Parsley
• 1 tablespoon chopped fresh thyme
• 2 tablespoons sea salt
• 1 cup sea salt or kosher salt
• ¼cup extra virgin olive oil
• 4 cups whole wheat flour
Method: Peel potatoes and cut into 4 or 5 pieces, all about the same size. Place in medium sauce pot with 3 tablespoons salt and cover with cold water. Bring to a low boil, and cook until fork tender, about 30 minutes. Fill a 6qt pot with cold water and bring to a boil over high heat.
Drain potatoes, and pass through a ricer or food mill while still warm into a large bowl. Conversely, mash with a fork. Make a well in the center of the potatoes, and add eggs, oil, herbs and salt to center. Add flour around perimeter of potatoes. Mix with a fork, starting in the center of well incorporating potatoes and then the flour. When dough forms, knead for about 2 minutes. On a floured surface, roll into strips about 1 inch in diameter. Cut crossways into half inch gnocchi. *This step can be done in advance. Freeze gnocchi on a lightly floured sheet pan and transfer to a freezer bag for up to a month.
When water boils, add ¼ cup salt, and gnocchi. Cook about two minutes, working in batches, so as not to overcrowd. Once cooked, drain briefly and reserve on a lightly oiled sheet pan.
Set a large sauté pan or skillet over medium heat. Working in batches, begin browning the cooked gnocchi, about two minutes per batch. Drain any excess oil and reserve. Tomato Sauce Ingredients: • 1/3 cup extra virgin olive oil
• 10 cloves fresh garlic, chopped
• 1 medium carrot grated
• 4 tablespoons best quality tomato paste
• 2 tablespoons red pepper flakes
• 4 28 ounce cans best quality whole peeled tomatoes
• 3 tablespoons sea salt or kosher salt
• 1 cup loosely packed fresh Basil
Method: Preheat a medium sauce pot over moderate heat. Add oil, garlic, carrot and anchovies. Cook until tender [anchovies will dissolve], about 7 minutes stirring frequently. Add tomato paste and cook additional two minutes. Add tomatoes, red pepper flakes and half of Basil, chopped. Simmer for 30 minutes on low heat. Season to taste with salt, and add remaining chopped basil. Reserve. To Serve Ingredients: • 2 cups best quality ricotta
• ½ cup breadcrumbs
• ½ cup best quality Pecorino Romano
• 2 cups extra virgin olive oil, divided
Method: Preheat oven to 400 degrees.
Combine browned gnocchi in a mixing bowl with warm tomato sauce and ricotta, leaving some clumps of ricotta. Divide into oven-safe ramekins or transfer to large jelly roll pans. Combine bread crumbs, Romano cheese and 2T oil and distribute evenly over top of gnocchi. Bake until tops are brown and bubbly, about 20 minutes. Winemaker's Suggested Pairing: Serve with Biltmore® Merlot.
Lamb Chops Scottadito
For the perfect spring meal, pair Biltmore’s Russian River Valley Pinot Noir with this recipe for Lamb Chops Scottadito. There is often a story behind Italian food…”scottadito” means burn your fingers….as in, these are so good, you’ll want to eat them right off the grill.
Chef Damien Cavicchi, Lioncrest Executive Chef
Serves four to six
• ½ cup extra virgin olive oil
• 2 tablespoons sherry vinegar
• 10 each black peppercorns
• 5 each juniper berries
• 5 each dry bay leaves
Method: Crush the peppercorns lightly with a heavy skillet. Coarsely chop the Juniper, and tear the bay leaves into a few pieces. Add to a bowl with the oil and vinegar, and toss with the lamb. Marinate overnight or at least two hours, turning occasionally. Rosemary–Lime Salt Ingredients: • 1 cup Kosher Salt
• 2 each limes
• 3 each sprigs fresh Rosemary
Method: Strip Rosemary leaves from stem and rough chop. Add to a bowl with the salt. Using a zester, zest green part of lime into bowl. [Reserve zested limes.] Mix salt, rosemary and zest well with your hands to release oils and flavors. [Makes extra, and will keep two weeks refrigerated.] Grill Lamb Chops Method: Preheat a clean charcoal or gas grill to very high heat/highest setting. Remove lamb chops from marinade leaving behind any excess oil, and season both sides liberally with Rosemary-Lime Salt. For medium-rare, grill two and one half minutes per side over hottest part of the grill turning only once.
Place on serving platter, and garnish with a squeeze of lime and fresh cracked pepper. Pairs well with Orecchiette pasta with mint and grilled asparagus. Winemaker's Suggested Pairing: Serve with Biltmore® Russian River Valley Pinot Noir.
Cornmeal Encrusted Mountain Trout with Romesco Sauce
In Western North Carolina, we are blessed with an abundance of fresh, farm-raised trout – one of my favorite fish. We source our trout from Sorrells Creek Trout Farm right down the road in Canton. I like to serve it with a simple sauce and accompaniments so the delicate trout is not overwhelmed. Romesco is a classic sauce Spanish sauce with tomatoes, mild peppers, ground almonds and olive oil. It’s a great fit for trout as well as other mild fish and poultry.
Chef Mark DeMarco, Cedric’s Tavern, Biltmore
Serves six
• 4 fluid ounces olive oil
• 1 yellow onion, diced
• 2 tablespoons peeled garlic
• 1 tablespoon smoked paprika
• 2 fluid oz sherry wine vinegar
• 1 lb. ripe Roma tomatoes, chopped
• ¼ cup fresh piquillo peppers (or substitute with roasted red peppers)
• 1 oz dried quajillo or ancho pepper flakes
• 1 cup toasted bread crumbs
Method: Toast almonds in the oven at 325 degrees for about 5-7 minutes. Over medium heat, sauté onions in half the olive oil until soft, and then add garlic and smoked paprika. Deglaze pan with the sherry vinegar.
Add tomatoes, bread crumbs, fresh and dried peppers and simmer for 8-10 minutes. Puree in a food processor with remaining olive oil until smooth. Adjust seasoning to taste with salt and pepper. Trout Ingredients: • 6 fresh trout fillets, skin-on, about 6-7 ounces each
• 1 cup cornmeal
• ½ cup rice flour
• 2 tablespoons kosher salt
• 1 teaspoon cayenne pepper
• 1 teaspoon cracked black pepper
• 2 tablespoons vegetable or canola oil
Method: Combine dry ingredients in a bowl. Using skin-on trout fillets, dip the cut side of the trout only in the cornmeal mixture. The rice flour will help the fish become crispier than it would with just cornmeal alone. Heat oil over medium high heat in heavy bottomed sauce pan sauté pan. Once the oil shimmers, lay the fish cornmeal side down and cook 3 minutes on first side and 2 minutes on skin side. Winemaker's Suggested Pairing: Serve with Biltmore® Reserve Chardonnay.
Carrot & Ginger Soup with Curried Crème Fraîche
Serves four to six
SoupIngredients: • 2 onions, chopped
• 4 ribs celery, chopped
• 1/2 cup chopped garlic
• 1/4 cup (1/2 stick) butter, melted
• 4 pounds carrots, peeled and chopped
• 1/4 cup all-purpose flour
• 1 cup sherry
• 2 quarts (8 cups) chicken stock
• 3 tablespoons honey
• 1/2 cup minced peeled ginger
• 2 teaspoons chopped fresh thyme
• 3 tablespoons salt
• 2 teaspoons white pepper
• 2 cups heavy cream
Method: Sweat the onion, celery, and garlic in the butter in a saucepan over low heat until translucent. Add the carrots and sauté until the carrots are tender. Sprinkle with the flour and cook for 2 minutes, stirring frequently. Add the sherry and cook until thickened, stirring constantly to deglaze the saucepan and to prevent lumps from forming. Cook until the liquid is reduced by 3/4.
Add the chicken stock, honey, ginger, thyme, salt and white pepper. Simmer for 20 to 30 minutes or until the desired consistency. Stir in the cream and adjust the seasoning. Cook just until heated through; do not boil. Ladle into soup bowls and top with a dollop of Curried Crème Fraîche. Curried Crème Fraîche
Ingredients: • 1 cup crème fraîche
• 1/2 teaspoon curry powder
• Pinch of salt
Winemaker's Suggested Pairing: Serve with 2011 Biltmore® Reserve NC Riesling.
Green and White Asparagus Salad with Citrus Confit
Serves six
Honey Mustard VinaigretteIngredients: • 1/4 cup champagne vinegar
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• 1/2 teaspoons minced shallot
• 2 teaspoons chopped fresh thyme
• 3/4 cup vegetable oil
• Salt and pepper to taste
Citrus Confit
Ingredients: • 2 oranges
• 2 ruby red grapefruit
• 1/2 cup orange juice
• 2 tablespoons corn syrup
• 1 tablespoon minced fresh mint
Salad
Ingredients: • 18 jumbo green asparagus spears
• 18 white asparagus spears
• Salt to taste
• 1 bunch watercress
• 1 head frisée
• Citrus Confit
Method: For the vinaigrette, combine the vinegar, honey, Dijon mustard, shallot and thyme in a bowl and mix well. Add the oil gradually, whisking constantly to blend well. Season with salt and pepper.
For the citrus confit, peel and section the oranges and the grapefruit over a saucepan. Squeeze the remaining juice from the fruit into the saucepan and set the citrus sections aside. Stir in 1/2 cup orange juice and the corn syrup. Bring to a simmer over medium heat and cook until reduced by 3/4. Add the citrus sections and spoon into a bowl. Let stand until cool. Add the mint and mix gently. Store in the refrigerator.
For the salad, peel the asparagus. Bring a large saucepan of salted water to a boil. Add the asparagus and cook for 30 seconds or until the color brightens. Remove to a bowl of ice water to stop the cooking process; drain.
Cut the bottom stems from the watercress and frisée. Toss with some of the vinaigrette in a bowl and place on serving plates. Arrange 3 green and 3 white asparagus spears on each salad and drizzle with additional vinaigrette. Arrange the Citrus Confit around the salad if desired, alternating orange and grapefruit slices. Winemaker's Suggested Pairing: Serve with Biltmore® Sauvignon Blanc.
Smoked Salmon Croque Monsieur
Serves one
Ingredients: • 1 tablespoon chopped fresh dill• 8 ounces cream cheese, softened
• 2 slices sourdough bread
• 4 ounces smoked salmon
• 8 slices Gruyere cheese
• 2 tablespoons butter
Method: Mix the dill with the cream cheese in a small bowl. Spread over one side of each bread slice and place the smoked salmon and Gruyere cheese between the slices. Melt the butter in a sauté pan and add the sandwich. Cook until the bread is golden brown on each side and the salmon is warm. Cut into quarters to serve. Winemaker's Suggested Pairing: Serve with Biltmore® Limited Release Sauvignon Blanc.
Coconut Cake
Serves twelve
CakeIngredients: • 3/4 cup (1 1/2 sticks) butter, softened
• 1 3/4 cups sugar
• 3 eggs
• 1 1/2 cups of sour cream
• 1 3/4 cups of self-rising flour
• 1/2 cup of milk
• 1 tablespoon coconut extract
• 1 1/4 cups coconut, toasted and cooled
Method: Preheat the oven to 350 degrees. Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs. Add the sour cream and mix well. Add the flour alternately with the milk, mixing well after each addition. Mix in the coconut extract and then the toasted coconut. Spread the batter in a deep round cake pan. Bake for 50 to 60 minutes or until the cake tests done. Cool in the pan for several minutes and remove to a wire rack to cool completely. Chill in the refrigerator. Trim off the top of the chilled cake to make it level and cut the cake carefully into 3 layers with a large bread knife.
Spread Creamy Frosting between the layers and over the top and side of the cake. Garnish with additional toasted coconut.
You may bake the cake in 3 layers if preferred, adjusting the baking time accordingly. Creamy Frosting
Ingredients: • 3/4 cup (1 1/2 sticks) butter, softened
• 1/2 cup shortening
• 6 ounces cream cheese, softened
• 1 (1 pound) package confectioners' sugar
• 1 tablespoon water
• Garnish: Additional toasted coconut
Method: Cream the butter, shortening and cream cheese in a mixing bowl until light. Sift in the confectioner's sugar and mix until fluffy. Add the water and beat until smooth. Fills and frosts one cake. Winemaker's Suggested Pairing: Serve with Biltmore® Pas de Deux.
Strawberry Pie
Serve the taste of spring with this fresh strawberry pie. Be sure to select plump strawberries with fresh green caps. Find this recipe, and more like it, in Biltmore Our Table to Yours Cookbook.
Serves 6–8
Ingredients:
• Frozen 10” pie shellFilling:
• 1¼ Cup Sugar
• ½ C. + 2 T Bread flour
• ¼ t. Salt
• ¾ t. Ground cinnamon
• 2 qts. Strawberries
• 1 T Lemon juice
• 2 T. Butter, melted
• 2 T Milk
• 1 t. Vanilla extract
Topping:
• 1 ¼ C. AP flour
• ½ C.Brown sugar
• ¾ t. Cinnamon
• 8 T Butter Method: 1. Par bake the pie shell just until it starts getting a little brown.
2. Combine the sugar, flour, salt, and cinnamon in a mixing bowl.
3. Cut stems off strawberries and quarter them.
4. Add the quartered strawberries to the dry mixture, and toss to coat the strawberries.
5. Add the lemon juice, melted butter, milk, and vanilla and mix thoroughly. Set aside while you make the topping.
6. For the topping, place all ingredients in a mixing bowl, and with fingers combine all ingredients until it is crumbly.
7. Place filling in pie shell, top with crumb topping and bake at 350F. For about 1 hour.
Winemaker's Suggested Pairing: Serve with Biltmore® Century White Wine
