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Chinook Wines asparagus pizza



Recipe Archive


Enjoy these seasonal recipes from Kay & Clay's recipe collection...

Summer Recipes


Cherry Blue Cheese Salad

¾ cups thinly sliced mild red onion
2 Tbsp. lemon juice
3 Quarts bite-size pieces mixed salad greens or mesclun, rinsed and crisped
1 Quart bite-size pieces radicchio, rinsed and crisped
1 lb. dark, sweet cherries such as Bing, pitted
Merlot dressing (recipe follows)
¾ cup (1/4 lb.) packed blue cheese, coarsely crumbled
Salt & pepper

In a small bowl, combine onion with 2 cups water and lemon juice; chill 15-20 minutes. Drain well.

In a large bowl, combine onion, salad greens, radicchio, cherries, and dressing; mix lightly. Sprinkle salad with cheese and season with salt and pepper to taste.

Cherry-Marinated Game Hens

Ripe, sweet cherries crushed to make 4 cups volume
4 cups white wine vinegar
4 game hens, skinned
Acid-proof container with snap on lid (glass or plastic)

Pick, wash and mash cherries with hands or a potato masher. (Pitting the cherries is unnecessary). Measure the cherry mash and mix with an equal volume of white wine vinegar. Pour mixture into a non-reactive container with enough room for hens.

Pull skin from game hens. (Note: this is easiest when they are about halfway thawed). Rinse, drain and place hens in the cherry mixture. Cover (snap-on lid is best, as you can invert it to mix while marinating). Place container in refrigerator and marinate overnight. Turn hens at least once during the marinating time.

Grill over hot coals until poultry thermometer shows done. Clay spreads small grapewood prunings over the coals for a little smoke.

This dish is delicious with Chinook’s Merlot or Cabernet Franc Rosé- A great way for non-red-meat eaters to enjoy a rich tasting meal with reds.

Merlot Cherries

2 cups Chinook Merlot
1 cup sugar
1 cinnamon stick
Peel of 1 medium lemon
Juice of ½ medium lemon
2 Tbsp. brandy or cognac
2 lbs. red cherries, pitted

Combine all ingredients except the cherries in a small saucepan and simmer for 20 minutes.  Cool.

Macerate cherries for ½ hour to 2 hours in the cooled syrup, turning several times.  Serve with a dab of whipped cream or crème fraiche. Also delicious over vanilla ice cream!

Merlot Dressing

Whisk together 3 Tbsp. each Chinook Merlot, fruity extra-virgin olive oil, and raspberry vinegar, and 1 ½ tsp. each honey and Dijon mustard.

Pickled Ginger Meringues

Peter Birk, executive chef at Ray's Boathouse in Seattle made these to pair with our 2007 Semillon He served them topped with a piece of orange; any perfectly ripened summer fruit (nectarine?) would do.

makes about 36 bite-sized cookies

Volume       Ingredients                         

1/4 cup       all-purpose flour              

1/2 cup       confectioner's sugar           

2 each         whites from large eggs, at room temperature         

1/2 t            pickled ginger juice           

1/4 cup       pickled ginger, minced           

2 T              granulated sugar            

Preheat Oven to 300ºF

Prepare a half-sheet pan or cookie sheet lined with parchment paper or silicone.

Sift together 1/2 cup of confectioner's sugar and flour. Set aside until needed.

In a clean bowl, whip the egg whites, pickled ginger juice and granulated sugar. Whip the egg whites to stiff peaks. Using a wide rubber spatula, fold in the sifted flour and confectioner's sugar.

Add the minced pickled ginger and continue folding until the flour and sugar are thoroughly absorbed and the meringue is smooth and glossy. When tilting the bowl, the meringue should move sluggishly.

Place the batter into a pastry bag fitted with a round pastry tip (about 1/4- to 1/2-inch opening). With the pastry tip perpendicular to the sheet pan, pipe 3/4-inch rounds spaced about 1 inch apart.

Bake 300ºF for 25 to 30 minutes, or until the edges of the cookies turn light brown.

Let the cookies cool for at least 15 minutes before removing from the sheet pan. The cookies
will be
fragile while warm but will crisp as they cool.

 





Fall Recipes


Alice’s Gingerbread with Sauteed Apples

Kay’s sister, Alice Gabriel, makes this gingerbread during harvest season up until the winter holidays.

1 ½ cups boiling water
1 cup mild molasses
1 teaspoon baking soda
1 stick butter (¼ lb.), softened
1 cup firmly packed light brown sugar
1 large egg
½ teaspoon salt
2 teaspoons powdered ginger
2 teaspoons ground cinnamon
pinch ground cloves
2 ½ cups flour
1 Tbsp. baking powder

Butter the bottom and sides of a 9” x 13” pan.  (Note: One can make ⅔ of this recipe, using a whole egg, and bake it in an 8" round cake pan.  Alice likes wedges rather than squares.)

Boil water in a small pot, remove from heat, stir in molasses and soda. (Note: this will be very foamy).  Set aside to cool.

Cream butter and sugar with a paddle attachment (e.g. Kitchenaid mixer) on medium high for 2 minutes, until light and fluffy.  Continuing to mix, add eggs.

Sift salt, ginger, cinnamon, cloves, flour and baking powder.  Alternately fold the dry ingredients and cooled molasses mixture into the butter mixture on low speed.  Pour the batter into the prepared pan.

Bake 30 to 35 minutes, until a skewer inserted in the middle comes out clean.  Don't over (or under) bake this!  When it is cool, cut it into wedges (if you use a round pan) or 2" by 3" rectangles.   Spoon apples over top and around the edges.  
(Recipe for warm, sautéed apples follows). Alice likes to garnish the gingerbread with loosely whipped, slightly sweetened cream (add a little vanilla) and minced candied ginger.  A light caramel sauce is really good drizzled over or around  it, too.  

Warm, sautéed apples to accompany gingerbread:
7 medium firm, juicy Yakima Valley apples, such as Jonagold or Golden Delicious
peeled, cored, sliced ¼ inch thick
2 Tbsp. butter
½ cup sugar
2 Tbsp. Calvados
2 Tbsp. fresh lemon juice
pinch salt

Melt butter in a saute pan, add all &  cook until soft but not mushy.


Harvest Lamb Stew

Crush in the Yakima Valley stretches well into the cold days of fall. After a long day working in this weather, a hearty warming stew is just the ticket. Quick and easy to serve around a communal table, this stew warms from within and prepares us for another session outside.

1 lb. lamb (preferably loin), cut into ½ to ¾ inch cubes
2 Tbsp. canola oil
2 cups beef broth (preferably homemade; or Pacific Foods makes a nice alternative)
1 cup Chinook Yakima Valley Red
2 cloves garlic, minced
1 tsp. dried marjoram, crushed
1 bay leaf
1 Tbsp. butter
1 ½ cups sliced carrots
1 ½ cups celery cut into ½ inch slices
½ - ¾ cups onion, chopped finely
2 cups peeled potatoes cut into ½ cubes
½ lb. chanterelle mushrooms, brushed and quartered
½ cup sour cream
3 Tbsp. all-purpose flour (you may substitute a GF blend of 1 ½ T Tapioca Starch and 1 ½ T Potato Starch and a pinch of Xanthan Gum)
2 Tbsp. Marsala or Dry Amontillado Sherry

Dried thyme (optional)
Half & half (optional)

In a large saucepan brown meat 1/3-1/2 lb. at a time in the hot oil, so as to brown, but not steam the lamb. Drain fat; return all meat to pan. Add beef broth, wine, garlic, marjoram, bay leaf, pinch of sea salt and a pinch of cracked black pepper.

Bring to a boil; reduce heat to simmer. Cover for 20 minutes or until almost tender.  Add butter to sauté pan over medium-low heat.* Once melted, add carrots, celery and onion (mirepoix) and stir often. When the mirepoix is ready (about the same time as the initial stew simmer) stir it into the stew base along with the mushrooms and potatoes. Return to a low boil; reduce heat, cover and simmer for 25-30 minutes or until tender.

Discard bay leaf. Whisk sour cream and flour. Whisk ½ cup of the hot stew base into the sour cream mixture. Return to pan; cook and stir until bubbly. Add salt, crushed thyme and up to 2 T. Marsala or Amontillado Sherry to taste, and half & half to adjust the creaminess. Cook and stir 1 minute.

* The goal of mirepoix is to meld the flavors of the three ingredients, thus your heat is essential.  Too cool and you’ll just poach the vegetables; too hot and you’ll caramelize them. A heavier pan can help moderate the temperature.

Makes 4 main dish serving. Pairs well with Chinook’s Cabernet Franc and a loaf of crusty, fresh-baked bread.

Semolina Bread

This loaf was inspired during our 1996 visit to New York City to present our wines at the James Beard House. When the chef's crew was starving, (while preparing an awesome dinner for 90!) we found a perfect semolina loaf at a nearby deli which we have been trying to recreate since. This one is different from the original, but good & easy to make.

Proof for approximately 5 minutes:
2 cups warm water
2 rounded Tablespoons Red Star active dried yeast
1 Tbsp. white sugar
1 heaping Tbsp. molasses

Add:
2 Tbsp. light olive oil
1 tsp. Salt
2 whole eggs
2 heaping cups durum flour
Unbleached white wheat flour until a soft dough is formed; use dough hook attachment

When dough is still slightly sticky, turn out on countertop & knead more flour into the dough until it is smooth & still soft. Put into large bowl with 1 Tbsp. olive oil in bottom & invert dough.

Let rise at room temperature until doubled. Turn out gently onto flat surface. Divide dough into thirds. Gently form dough into balls, by turning under outer edges. Wipe each ball with water & sprinkle with sesame seeds. Cut an “X” in the top of the ball & place on a baking sheet liberally sprinkled with 3 circles of semolina ‘pasta’ flour. Place balls of dough as far apart as possible.  Let rise briefly – about 5-10 minutes. Place baking sheet into oven with a baking brick on the bottom.  Turn oven on to 400°F and bake for 34 minutes. To brown evenly, turn oven off; turn pan around in oven & bake additional 4-5 minutes.

*Bread does its second rising while oven is preheating – do not preheat oven!



Spring Recipes


Herbed Goat Cheese

Spring brings a freshness to everything we experience... The air smells of earth & new growth; our friends at Rollingstone Chevre in Idaho's Treasure Valley send us ultra-fresh cheese, which we enjoy with our Spring menus.

1 pound fresh chevre/ goatsmilk cheese, such as Rollingstone Chevre
1 8-oz package ‘neufchatel’/ lowfat cream cheese
8 oz (1 cup) nonfat sour cream, Tillamook brand
2 heaping Tbsp. minced fresh chives
¼ cup chopped flatleaf parsley

Place all ingredients in mixer bowl and mix until smooth & uniformly blended. Pack into a crock or glass bowl; cover with plastic wrap, refrigerate and leave overnight (or longer!) for flavors to meld.

Serve goat cheese spread on fresh baked baguette slices, such as homemade bread using Kay’s French Bread recipe (see Chinook Recipe Archive).

Enjoy with Chinook’s current vintage Sauvignon blanc or Yakima Valley White Wine.


Kyle's Vinaigrette

Our friend, Kyle Fulwiler was chef to several of Washington's governors. Her food sense is wonderful, and her vinaigrette is our favorite with Yakima Valley spring asparagus. It's made easily in a blender. This is from Kyle's book, Celebration, A Washington Cookbook.

1 cup Red Wine Vinegar
7 cloves Garlic, peeled
1 Tablespoon Dry Mustard
1 Tablespoon Black Pepper, coarsely ground
1 Tablespoon Salt
3 cups Canola oil

Mix all the ingredients, except the oil, in a blender at high speed. Reduce the speed to medium when the garlic is chopped fine. Pour the oil in slowly. YIELD: 1 quart.

NOTES & TIPS: The speed at which you pour in the oil determines the thickness of the dressing; the more slowly the thicker the dressing. The salt may be eliminated.


Lemon Aioli from Greg Atkinson

Continuing the theme of fresh spring vegetables, we can't imagine flavors more perfect than garlic & fresh Meyer lemon with those seasonal favorites. Our California roots remind us of artichokes -- though asparagus is just as good to accompany this aioli. It's from Greg book, West Coast Cooking.

1 egg yolk
1 teaspoon freshly grated lemon zest
1 Tablespoon freshly squeezed lemon juice
2 cloves garlic, finely chopped or ground
1 teaspoon kosher salt
¼ teaspoon ground white pepper
1 cup pure olive oil, not extra virgin

In a small mixing bowl, whisk the egg yolk with the lemon zest, lemon juice, garlic, salt, and white pepper for about 1 minute, or until mixture is very thoroughly combined. Keep the whisk in motion and slowly stream in the oil, starting with just a few drops at a time, then building to a slow but steady stream until all the oil is incorporated. The sauce should have the consistency of sour cream.