• Download Party: Recipes

King Estate Daring Pairing Recipes

Click Here to Download this Page

The recipes below are excerpts from King Estate's Pinot Gris & Pinot Gris Cookbooks. These recipes are favorites of top chefs from coast-to-coast such as Wolfgang Puck of Spago in Los Angeles to Chef Jimmy Schmidt of The Rattlesnake Club in Detroit to Dick Cingolani of Arugula Grill in West Palm Beach. The cookbooks, searchable online recipe database and full chef bios can be found at http://www.kingestate.com/food/recipes.html. Enjoy!

Fried Goat Cheese with Sun-Dried Tomato Vinaigrette and Yellow Tomato Salsa Mussels with Basil Hollandaise Fettuccine with Shrimp, Rosemary, Tomato, Lemon and Garlic

Roasted Salmon with Ginger Crust and Potato Purée Breast of Duck with Pinot Noir, Pears and Rosemary Tenderloin of Beef on a Blueberry Barbecue Sauce with Roasted Garlic-Green Chile Mashed Potatoes Dessert: King Estate 2000 Vin Glacé

Fried Goat Cheese with Sun-Dried Tomato Vinaigrette and Yellow Tomato Salsa

Created by: Kevin McCarthy & Eve Montella, Armadillo Cafe, Davie FL
Serves: 4 as first course

INGREDIENTS:

Goat Cheese	Tomato Vinaigrette	Yellow Tomato Salsa
1 egg 1/2 cup heavy cream 4 2-1/2-ounce rounds of goat cheese 1/2 cup all purpose flour 1/2 cup toasted sliced almonds 2 cups fresh bread crumbs Vegetable oil for frying 1/2 cup shredded radicchio or other greens	1/4 cup sun dried tomatoes (place tomatoes in a small bowl and add warm water to cover, allowing the tomatoes to soak until soft, about 1/2 hour) 1 sprig fresh thyme, leaves only 1 small clove garlic 1 leaf fresh basil 1/4 teaspoon salt 1 teaspoon sugar 2 tablespoons red wine vinegar 1 tablespoon balsamic vinegar 1/2 cup olive oil Freshly ground black pepper	1 large ripe yellow tomato, diced 2 large leaves fresh basil, sliced in chiffonade 1 small red bell pepper, roasted and peeled--dice half and cut other half into strips. Reserve strips for garnish 1 small clove garlic, minced 1 teaspoon shallot, minced 1 tablespoon balsamic vinegar 1 tablespoon extra virgin olive oil Salt and freshly ground pepper to taste

DIRECTIONS:
To prepare goat cheese:
Heat oil in a deep cast iron or heavy metal skillet. Fry the cold breaded goat cheeses until golden brown. Drain on paper towels and keep warm. Pour some vinaigrette on each serving plate and place a warm fried goat cheese on top. Garnish with shredded radicchio, yellow tomato salsa and remaining roasted red pepper strips and serve with warm crusty bread.

To serve:
Mix the cream, gorgonzola cheese and rosemary in a food processor. Spread the mixture over the dough with a rubber spatula. Season with freshly ground black pepper. Brush the top with olive oil and let rise for 1 hour.

Preheat the oven to 400. Bake for about 20 minutes. Unmold immediately and serve warm or room temperature.

To prepare Sun-Dried Tomato Vinaigrette:
Place the reconstituted tomatoes in a food processor and purée. Press puréed tomatoes through a fine sieve to remove seeds and skin. Return the tomato mixture to the processor and add all the ingredients except the olive oil and pepper. Start the processor and slowly add the olive oil. Continue to process until the dressing is smooth and thick. Add black pepper to taste.

To prepare Yellow Tomato Salsa:
In a small bowl combine the vinegar, garlic, and shallot, then whisk in the olive oil. Toss this with the remaining ingredients and season lightly with salt and freshly ground pepper. Can be made one day ahead, but bring to room temperature before serving.

Back to Top

Mussels with Basil Hollandaise

Created by: Michel Richard, Citrus, Los Angeles CA
Serves: 4 as a first course

INGREDIENTS:

Mussels	Basil Hollandaise
24 mussels 3 sprigs basil, stems only (reserve leaves for Hollandaise) 1 shallot, chopped 1/4 cup dry white wine 1/2 teaspoon freshly ground black pepper	3 sprigs basil, leaves only 5 egg yolks 1 to 2 teaspoons strained lemon juice 1/2 cup olive oil Salt

DIRECTIONS:
To prepare the mussels:
Buy mussels that have tightly closed shells. Scrub the shells with a stiff brush and remove the beards with a small knife. Place the mussels, basil stems, shallots, white wine and pepper in a wide pan. Cover tightly and cook, shaking the pan often until the mussels open, about 3 minutes. Discard any mussels that do not open. Remove the mussels immediately from the pan with a slotted spoon to prevent overcooking and toughening.

Remove the upper half of each shell and discard. Detach the mussels, but leave them in the shell. Place on a baking sheet, cover with plastic wrap and refrigerate until ready to use.

Preheat broiler. Unwrap the mussels and top each with a teaspoon of Hollandaise, spreading evenly to the edges of the shell. Place under broiler until the Hollandaise begins to brown. Divide the mussels on 4 plates and serve immediately.

To prepare Basil Hollandaise:
Blanch the basil leaves in boiling water for 1 minute. Drain and plunge immediately into ice water. Drain on paper towels and squeeze out the excess water.

Place the egg yolks in a blender, add 1 teaspoon of the lemon juice and the basil leaves and process until purÎed. Place in bowl over a pan of simmering water. Whisk continuously until thickened. Remove the bowl from the water and add the olive oil very slowly, whisking continuously until completely incorporated. Add salt and lemon juice to taste.

Fettuccine with Shrimp, Rosemary, Tomato, Lemon and Garlic

Created by: Dick Cingolani, Café Arugula & Arugula Grill, Lighthouse Point & West Palm Beach
Serves: 4

INGREDIENTS:

Roasted Salmon with Ginger Crust and Potato Purée

Created by: Wolfgang Puck, Spago, Los Angeles CA
Wolfgang's recipe is ideal for entertaining a crowd since the salmon can be readied earlier in the day,
then roasted at the last minute.
Serves: 4

INGREDIENTS:

Salmon	Red Wine Sauce	Potato Purée
4 center-cut salmon filets, 6 to 7 ounces each Salt 2 tablespoons unsalted butter, melted 1-1/2 tablespoon crushed black peppercorns 1-1/2 tablespoon finely chopped fresh peeled ginger	6 tablespoons unsalted butter 3 large shallots, finely chopped 2 garlic cloves, finely chopped 1 plum tomato, peeled, seeded and chopped 2 cups dry red wine 1 tablespoon balsamic vinegar 1 cup chicken stock Salt and freshly ground pepper	4 ounce russet potatoes (1 or 2 small potatoes), peeled and cut into 1-inch cubes 1 teaspoon salt 1/2 cup heavy cream 2 tablespoons unsalted butter Freshly ground white pepper 2 tablespoons olive oil

DIRECTIONS:
To prepare the salmon:
Season the salmon lightly with salt, brush the top with a little of the melted butter and immediately sprinkle with the crushed pepper and chopped ginger. Drizzle the remaining butter over the top. If you wait too long, the butter will harden and the ginger and pepper will not stick. Refrigerate, covered, until needed.

To prepare the sauce:
In a small sautée pan, melt 2 tablespoons butter until foamy. Add the shallots and garlic and sautée over medium heat until the shallots are translucent, 2 to 3 minutes. Stir in the tomato and cook for 1 or 2 minutes longer. Pour in the wine and vinegar, turn up the heat a little and reduce until 1/2 cup liquid remains. Pour in the chicken stock and reduce by half. Strain the sauce into a clean pan. Finish the sauce by whisking in the remaining 4 tablespoons of butter and season to taste with salt and pepper. Keep warm.

While the sauce is reducing, prepare the potato purée.

To prepare the potato purée
Place the cubed potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes. Pour off the water and return the pan to the stove. Add the cream and simmer over medium heat, stirring occasionally to prevent sticking, until the mixture has thickened and most of the cream is absorbed, about 10 minutes. Remove from the heat, stir in the butter and season with salt and pepper to taste. PurÎe the potato with a food mill or an electric mixer, then return to the pan. Keep the purÎe warm over a pan of simmering water until you are ready to serve.

Preheat the oven to 500 degrees. Ten minutes before serving, brush a baking sheet with olive oil and arrange the salmon on it in one layer. Roast until medium, about 10 minutes. The salmon should be cooked on the outside but still moist and slightly underdone inside.

Divide the sauce among four warm dinner plates. Spoon equal amounts of the potato purÎe into the center of each plate and place a salmon filet on top. Serve immediately.

Back to Top

Breast of Duck with Pinot Noir, Pears and Rosemary

Created by: Chef Jimmy Schmidt, The Rattlesnake Club, Detroit MI
In Jimmy's masterful recipe, he has balanced the sumptuous flavors of duck and foie gras with the punch of rosemary and black pepper, then added layers of sweetness with pears, parsnips and shallots to reflect the fruit in the wine. If foie gras is too rich for your blood, the recipe remains superb without it.
Serves: 4

INGREDIENTS:

Duck		Mashed Parsnips
4 boneless duck breasts, skinned and trimmed of all fat, about 6 or 7 ounces each 4 slices of foie gras, about 1/2 inch thick 4 small Bosc pears, cores removed with a small melon baller through the base, leaving the stems intact	2 cups medium shallots, peeled 1/4 cup olive oil Sea salt Freshly ground black pepper 1/4 cup fresh rosemary leaves 2 cups Pinot Noir 2 cups chicken stock	1 teaspoon lemon juice 2 cups tomato, peeled, seeded and chopped 4 tablespoons Italian parsley, chopped 2 tablespoons capers Salt and freshly ground pepper to taste 1 pound fresh fettuccine, cooked al dente 1 tablespoon lemon zest finely chopped

DIRECTIONS:
To prepare the duck:
Salt and pepper the duck breasts and set aside, refrigerated, with the foie gras.

Preheat the oven to 400 degrees. Place the pears upright in an ovenproof dish. In a small bowl, toss together the shallots and 1 tablespoon of the olive oil, then season with salt and pepper. Scatter the shallots around the pears in the dish. Pour 1 cup of the Pinot Noir over the pears and cook in the oven until very tender, about an hour. Remove the dish from the oven and allow to cool to room temperature.

While the pears and shallots are roasting, heat the remaining oil in a small saucepan. Add the rosemary leaves and cook until crisp, about 3 minutes. Remove the rosemary leaves and drain on paper towels. Save the infused oil for the mashed parsnips. To prepare the mashed parsnips, put the potato and parsnips in a large pot of cold water. Bring to a simmer over medium heat and cook until very tender, about 20 minutes. Turn off the heat and allow to sit for another 3 minutes. Drain the potato and parsnips in a colander. Transfer to a food processor and purÎe with rosemary oil until smooth. If the consistency is too thick or too lumpy, add a little cream or milk to smooth it out. Season with salt and a generous amount of freshly

Sear the duck breasts, skin side toward the heat source, for 4 to 5 minutes. Turn over and cook until medium rare, about 3 or 4 more minutes, depending on the thickness of the breasts. While the duck breast is cooking, heat a medium, nonstick sautÎ pan over high heat. Season the slices of foie gras with salt and a generous amount of black pepper. Quickly sear the foie gras on one side until browned, about 2 minutes. Turn and cook on the other side for another minute. Remove to a paper towel to drain. Keep ingredients warm while you immediately start assembling the plates.

Spoon a large dollop of mashed parsnips onto the upper third of each of four dinner plates. Position one roasted pear upright next to the mashed parsnips. Cut each duck breast into 4 or 5 slices lengthwise and fan them across the plate, slightly overlapping the parsnips. Lay the foie gras next to the sliced duck breast. Spoon the shallots over the pear and foie gras, then drizzle the remaining sauce over the duck and around the plate. Sprinkle the fried rosemary leaves on top of the sauce. Garnish with a sprig of fresh rosemary.

To prepare the mashed parsnips:
In a large saucepan, combine the remaining wine and the stock and bring to a simmer over medium high heat. Cook until it is reduced enough to coat the back of a spoon, about 15 minutes. Salt and pepper to taste. Add the roasted shallots and keep warm.

Back to Top

Tenderloin of Beef on a Blueberry Barbecue Sauce with Roasted Garlic-Green Chile Mashed Potatoes

Created by: Robert McGrath, Windows on the Green at The Phoenician, Scottsdale AZ
Robert's menu is ideal for a late summer cookout, when blueberries and garden vegetables are at their peak.
Serves: 4

INGREDIENTS:

Beef	Barbecue Sauce	Mashed Potatoes
4 7-ounce beef tenderloin steaks Kosher salt and fresh cracked black pepper	(makes about a pint) 1 tablespoon butter 1/4 cup finely chopped onions 1 tablespoon finely chopped jalapeño pepper 1 pint blueberries 3 tablespoons brown sugar 1/4 cup rice wine vinegar 1/4 cup tomato ketchup 3 tablespoons Dijon mustard 1 teaspoon Tabasco sauce	3 large russet potatoes, peeled and cut into 1/2-inch cubes 2 tablespoons roasted garlic purée (about 2 heads of garlic) 2 tablespoons roasted green chile purée (roast and peel a fresh Anaheim chile pepper or use canned green chiles) 1/2 cup whole milk 1/4 cup butter Salt and freshly ground pepper to taste

INGREDIENTS:
To prepare the beef:
Season the steaks on both sides with salt and pepper and set aside in a cool place.

Put the steaks on a hot grill and cook to your preferred doneness, about 4 to 5 minutes on each side for medium rare.

When ready to serve, cover the bottom of each dinner plate with blueberry barbecue sauce and follow with a generous spoonful of mashed potatoes placed slightly off-center. Lean a steak against the potatoes. Sprinkle with fresh blueberries.

To prepare the barbecue sauce: (makes about a pint)
Sautée the onions and jalapeño over medium heat in a small stainless steel saucepan. Add the blueberries, brown sugar, vinegar, ketchup, mustard and Tabasco sauce. Cook at a low boil for 15 minutes, stirring often. Purée the sauce in a food processor or blender, then strain it. Whisk in the butter and season to taste.

To prepare the mashed potatoes:
Heat the oven to 400 degrees. Wash 2 large heads of garlic. Cut across the top of the head just enough to expose the cloves. Place a 6-inch square of heavy-duty aluminum foil on your work surface and place the heads of garlic on the foil, cut side up. Drizzle with a little olive oil and enclose the garlic completely by bringing the foil up and over, crimping the top. Place in the oven and roast until tender, about a half an hour. When done, set aside until the garlic is cool enough to handle, then squeeze the softened garlic cloves into a small bowl. Mash until smooth and set aside. Next, purée enough roasted green chile to make 2 tablespoons.

Meanwhile, boil the potatoes in salted water until they are tender, about 15 minutes. Drain the potatoes and transfer them to a baking sheet. Place in the oven for about 10 minutes to dry the potatoes. Transfer them to a large bowl and add the milk and butter. Using an electric mixer or a potato masher, combine ingredients until smooth. Add 2 tablespoons each of the roasted garlic and the green chile purée and mix until incorporated. Season to taste. Keep the mashed potatoes hot until serving time by placing the mixing bowl over a pan of simmering water, stirring the mixture occasionally.

Preheat the oven to 400°F.
Heat a medium skillet over medium-high heat. Add the sausage and cook until golden around the edge. Transfer to paper-towel lined plate using a slotted spoon.

Discard the excess oil and return the skillet to the stove. Add the olive oil and heat over medium-high heat. Add the mushrooms and cook until crispy, about 10 minutes. Add the onions, garlic, dill, oregano, basil and crushed red pepper. Cook 1 minute.

Add the white wine and cook until the liquid is nearly evaporated, about 5 minutes. Transfer to the bowl of a food processor and add the sausage. Pulse until a coarse mixture is reached. Transfer to a medium bowl and add the cheese spread, parmigiano and mustard. Mix well. Taste and season with the salt and pepper.

Place a sheet of phyllo on a cutting board and brush lightly with the butter.

Place a second sheet of phyllo over the first and brush with the butter. Cut into 5 equal strips. Place 1 tablespoon of the sausage mixture at the end of each strip. Fold the corner of the strip over the filling to form a triangle. Continue folding the strip, forming a triangle each turn. Transfer to a baking sheet. Brush the tops with butter. Bake until golden brown, about 20 minutes. Serve warm.

Back to Top

Dessert: King Estate 2000 Vin Glacé

Production Method: Vin Glacé, also known as Ice Wine, is a style of wine made from very ripe frozen grapes. Pressing the frozen grapes produces a very sweet juice, while leaving the frozen water crystals and grape skins behind. The resulting juice is very concentrated in aromas and flavors and demonstrates intense varietal character. Fermentation occurs slowly and is stopped before the wine is fermented dry.

Open bottle. Pour in to glass. Sip.