Fabulous Summer Recipes from Biltmore Chefs
Make the most of your summer with these warm-weather recipes paired with Biltmore Wine.
Watermelon Gazpacho
Ingredients: • 4 cups chopped seeded watermelon• 1/4 cup chopped red pepper
• 1/4 cup chopped red onion
• 1 cup chopped seeded cucumber
• 2 tablespoons chopped seeded green chiles
• 2 large tomatoes, chopped
• 1/4 cup sliced scallions
• 4 garlic cloves, chopped
• 2 tablespoons chopped fresh cilantro
• juice of 3 limes
• salt and freshly ground white pepper to taste
Method: Combine the watermelon, bell pepper, onion, cucumber, green chiles, tomatoes, scallions, garlic and cilantro in a large bowl. Add the lime juice, salt, and white pepper, tossing to mix well. Marinate in the refrigerator for 2 to 3 hours. Process in a blender or with an immersion blender until smooth. Adjust seasonings and chill until serving time. Ladle into soup bowls to serve. Serves 4–6. Winemaster's Suggestion: Serve with Biltmore Century White
Bistro Bellini
Ingredients: • 3 ounces peach nectar• 1 dash lemon juice
• 1 dash grenadine
• 3 ounces ice cold Biltmore Sparkling Sec
Method: Pour everything, except the sparkling wine, into the bottom of the champagne flute. Pour in the wine and serve immediately.
Crab Cakes
Courtesy of Inn on Biltmore Executive Chef Brian Ross
Ingredients: • 1 pound fresh lump crabmeat• 6 scallions, sliced thinly
• 1/2 cup of celery, finely diced
• 1/2 cup red pepper, finely diced
• 1/4 cup mayonnaise
• 1 egg
• 2 dashes Tabasco
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Old Bay seasoning
• 2 tablespoons Dijon mustard
• 1/4 cup breadcrumbs
• clarified butter for sautéing
Method: Empty the crabmeat into a large pan, and pick the shells from the meat—trying not to shred the meat into a purée. Add the chopped scallions, celery, and peppers and gently fold ingredients into the crabmeat, being careful to leave the meat in large pieces. In another bowl, whisk the mayonnaise, egg, Tabasco, Worcestershire sauce, Old Bay seasoning, and mustard together until mixed. Add the mayonnaise mixture to the crabmeat, folding the two together until well mixed but not puréed. Sprinkle breadcrumbs in the mixture and fold together. Do not knead the mixture like bread dough. Shape meat mixture into four generous cakes and sauté in clarified butter until golden brown. Then transfer cakes to a 350° F oven for 8 to 10 minutes until done. Winemaster's Suggestion: Serve with Biltmore Methode Champenoise Blanc de Blanc–Brut.
This sparkling wine offers delicate aromas of apple, pear, and lemon and features fine bubbles.
Grilled Chicken Kabobs with Sun-dried Tomato Spread
Courtesy of Stable Café Executive Chef Don Spear
Ingredients: • 8 ounces pineapple juice• 1/2 cup soy sauce
• 1/2 cup Biltmore Viognier wine
• 3 pounds chicken breast, cut into 1-inch cubes
• 1 red onion, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch cubes
• 1 green pepper, cut into 1-inch cubes
• 1 cup olive oil
• 1/2 cup sun-dried tomatoes
• 1/2 cup Kalamata olives
• 1/4 cup balsamic vinegar
• 1 small bunch of fresh basil
• 2 tablespoons goat cheese
• 6 pita bread rounds
Method: Create a marinade by mixing pineapple juice, soy sauce, and white wine together. Pour the marinade over chicken and let stand for at least 1 hour. Place chicken, onions, and peppers on skewers. Combine half of the olive oil with sun-dried tomatoes, olives, vinegar, basil, and goat cheese in a food processor. Blend into a paste. Grill chicken and vegetable skewers, brushing lightly with the remainder of olive oil before and after cooking. Grill pita bread for one minute on each side. Place chicken on the pita bread and serve with sun-dried tomato spread. Winemaster's Suggestion: Serve with Biltmore Viognier.
It's always a good idea to use the same wine as an ingredient that you plan to drink with the finished dish. This medium-bodied Viognier complements the bright flavors of this dish with its floral, orange blossom, and peach aromas and delicate finish.
Barbeque Spare Ribs
Courtesy of Stable Café Executive Chef Don Spear
Ingredients: • 5 pounds pork or beef spare ribs• 5 pounds yellow onions, cut in quarters
• 1 pint white vinegar
• 2 teaspoons cayenne pepper
• 4 garlic cloves, crushed
• 3 bays leaves
• 1/2 teaspoon black peppercorns
• 1 teaspoon kosher salt
• 1 bottle of barbeque sauce
Method: Wash the ribs by sprinkling with half of the vinegar. Let ribs sit for 30 minutes, then rinse with cold water. Combine all ingredients—except for the ribs and barbeque sauce—in a large stock pot. Fill pot with enough water to cover ribs. Simmer ingredients for one hour without the ribs in the pot. Add ribs to the pot and simmer gently until meat is extremely tender, about three hours. Remove ribs from pot and let cool. Cut ribs into 2 or 3 bone sections and toss in barbeque sauce. Place ribs in a 350° oven or on a hot grill for 10–15 minutes. Winemaster's Suggestion: Serve with Biltmore Merlot.
This rich red wine pairs well with red meats thanks to its soft tannins and good balance.
Mango and Black Bean Salsa
Ingredients: • 2 cups cooked black beans• 1 mango, chopped
• 1 small red onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 jalapeño chile, seeded and chopped
• 3 tablespoons chopped cilantro
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon ground black pepper
• 1 tablespoon fresh lime juice
• 3 tablespoons olive oil
Method: Combine the black beans, mango, onion, bell peppers, and jalapeño chile in a bowl. Ad the cilantro, chili powder, cumin, kosher salt, red pepper, and black pepper; mix well. Stir in the lime juice and olive oil. Serve with chips or as an accompaniment for fish, chicken, or beef.
Strawberry Pie
Crumb Topping Ingredients: • 1 1/4 cups all-purpose flour• 1/2 cup packed brown sugar
• 3/4 teaspoon cinnamon
• 1/2 cup (1 stick) butter, sliced
Pie Ingredients: • 1 unbaked (10-inch) pie shell
• 1 1/4 cups sugar
• 1/2 cup plus 2 tablespoons bread flour
• 3/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 quarts strawberries, cut into quarters
• 1 tablespoon lemon juice
• 2 tablespoons butter, melted
• 2 tablespoons milk
• 1 teaspoon vanilla extract
Garnish Ingredients: • Whipped cream
• Mint sprigs
Method: For the topping, combine the flour, brown sugar, cinnamon, and butter in a bowl. Mix with your fingers until crumbly.
For the pie, preheat the oven to 350 degrees. Bake the pie shell for 8 minutes or just until it begins to brown. Mix the sugar, bread flour, cinnamon, and salt in a bowl. Add the strawberries and toss to coat evenly. Add the lemon juice, melted butter, milk, and vanilla and mix gently. Spoon into the pie shell and sprinkle with the topping. Bake for 1 hour. Garnish each serving with a dollop of whipped cream and a mint sprig. Serves 6-8. Winemaster's Suggestion: Biltmore Methode Champenoise Blanc de Noir Brut.