Winter Recipes

Wine & Food 12/08/11

Written By Marissa Jamison

Prosciutto-Wrapped Salmon | Braised Lamb Shanks | Pot Roast | Herbed Tenderloin with Tomatoes


Prosciutto-Wrapped Wild Salmon with Mushroom Risotto

Serves 4

• 5 tablespoons butter, cold
• 1/2 white onion, diced
• 1 cup Arborio rice
• 1/2 cup white wine, Chardonnay
• 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 and white pepper to taste
• Olive Oil

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.

Wine Pairing Suggestion:
Serve with Biltmore Pinot Noir.


Red Wine Braised Lamb Shanks with Creamy Goat Cheese Polenta

Serves 4

Red Wine Braised Lamb Shanks
• Onion, medium , diced 1/2
• 4 lamb shanks
• oil
• 2 onions, chopped
• 1 carrot, chopped
• 1 rib celery, chopped
• 1 cup chopped canned tomatoes
• 2 cloves garlic, halved
• 2 cups Biltmore Cabernet Sauvignon
• fresh thyme
• fresh parsley
• bay leaf
• 8 cups veal or chicken stock

Season the lamb and brown slightly in a little hot oil. Remove the meat and add the vegetables. Cook over medium heat until softened and browned. Add the tomato and garlic and reduce until dry. Add the wine and simmer. Place the lamb back in the pot and continue to simmer until almost dry. Add the herbs and spices and then the stock. Bring to a boil and then reduce to a simmer. Cook 2–2 1/2 hours or until the meat is falling off the bone. Remove the meat from the pot and strain the solids from the liquid left in the pot. Reduce the sauce to the desired consistency, adjust seasoning to taste, and serve over the meat.

Creamy Goat Cheese Polenta
• Onion, medium , diced 1/2
• 2 1/2 cups milk
• 1/2 cup cornmeal
• 1 ounce butter
• 1 ounce olive oil
• 1 ounce Parmesan cheese
• 2 ounces goat cheese
• salt and pepper to taste

Bring the milk to a boil with a little salt and whisk. While whisking, add the cornmeal in a steady stream. Using a wooden spoon, stir over low heat approximately 30 minutes. Remove from the heat and add the butter, oil, and cheeses stirring briskly. Adjust seasoning and serve.

Winemaker’s Notes:
Just the dish for a chilly night, this hearty combination pairs well with the smooth fruitiness of our
Biltmore Cabernet Sauvignon.


Pot Roast

Serves 10

• 5 lb. boneless chuck roast
• 4 large carrots, large dice
• 4 celery stalks, large dice
• 5 medium white onions, large dice
• 1 bunch of thyme bundled with butchers twine
• 2 cups red wine – cabernet franc
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 16 oz. beef broth, no salt added
• Salt and pepper to taste

In large bowl combine thyme, wine, vinegar, and honey then add the beef and marinate for 12–24 hours. Remove the beef from the marinade and reserve marinade, season meat liberally with salt and fresh black pepper. In a Dutch oven, roast the beef at 350 degrees until dark brown, 30–45 minutes. Add the carrots, celery, and onion and roast until browned. Pour the reserved marinade over the meat and vegetables, then add broth accordingly to assure that the meat is fully submerged in liquid. On the stovetop, bring the liquid to a gentle simmer for 5 minutes and skim any impurities that rise to the top. Place in a preheated 350 degree oven and braise for 2–3 hours until extremely tender. Remove the cooked meat from the braising liquid and set aside. Remove thyme bundle from liquid and discard. Puree the liquid and the vegetables and strain through a fine mesh colander. Return liquid to pot and simmer, reduce until gravy consistency is achieved, return meat to gravy and break into portion-sized pieces with a fork.

Wine Pairing Suggestion:
Pair with Biltmore Estate Chateau Reserve Cabernet Franc – the earthy undertones characteristic of this wine will make a delicious complement to this hearty dish.


Herbed Tenderloin With Roasted Tomatoes

Serves 6–8

• 2 lb. beef tenderloin
• 2 tsp. olive oil
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/2 tsp. dried thyme
• 1 tsp. dried rosemary
• 1/2 tsp. fennel seed
• 1 tsp. garlic powder
• 1 Tbsp. olive oil
• 12 plum tomatoes
• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 Tbsp. fresh basil, chopped
• 1 Tbsp. fresh oregano, chopped
• 1/2 cup Asiago cheese, shredded

Add 2 tsp. 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 1 Tbsp. 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.

Cut tomatoes in half and toss with 2 Tbsp. 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.

Wine Pairing Suggestion:
Serve with Biltmore Reserve Cabernet Sauvignon. This robust, well-balanced wine offers hints of black currants and plum.

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