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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.

 





Winter Recipes


Cocoa Meringue Cookies

Double recipe for Red Wine & Chocolate weekend, 2013
This recipe makes approximately 50 bite-sized cookies

5 eggwhites
dash of salt
Whisk eggwhites with a dash of salt until stiff (use Kitchenaid mixer with whisk attachment)

1 cup granulated sugar
4 heaping Tablespoons organic cocoa powder
Sift sugar & cocoa together into a bowl. With mixer running, add sugar/cocoa mixture by the spoonful, until all is incorporated.

1 tsp. white or rice vinegar
1 tsp. vanilla
1 1/2 cups of finely chopped walnuts
Slowly fold vinegar, vanilla and chopped walnuts into meringue mixture.

Liberally grease cookie sheets with canola oil. Preheat oven to 350 degrees F.
Transfer meringue mixture in small mounds onto cookie sheet. Two spoons work well for this.
Bake meringues for 9 minutes. Turn off oven and leave cookies in oven for 9 more minutes.
Transfer to rack to cool completely. If not serving the same day, store cookies in a closed tin.
(Best the same day baked).


JC's Mediterranean Fish Stew

Our friend, Jim Cross pays homage to the year’s shortest day… and more importantly a return to the light! His Solstice Party is legendary, including the recitation of poetry and a convivial gathering over bowls of this delicious stew.
 
Prepare in a large pot (10-14 quart size) over medium to low heat. Ingredients are listed in order of cooking sequence. Following this order will ensure all ingredients are cooked to perfection!
 
Sauté:
Bacon- 12 oz. chopped & browned, pour off excess fat
Butter & Olive Oil- ¾ cup total heated with drained bacon
Onion- 2 cups chopped fine, sautéed
Garlic- 1 head chopped fine, sautéed
 
Simmer: Adjust heat to keep mixture at a simmer & add:
Leeks- 2 stalks chopped
Green Pepper- 1 chopped
Green Onions- 4 stalks chopped
Carrots- 2 medium chopped
Celery- 3 stalks chopped
Parsley (flat leaf) - ½ cup chopped
Potatoes- 3 cups diced (½ inch)
Tomatoes- 3 14 oz. cans crushed
Tomato Paste- 1 small can
Clam Juice- 3 cups (fish stock can be substituted)
Spices- salt, pepper, fresh thyme, pinch saffron, & Tabasco or red pepper flakes (all to taste)
White Wine- 2 cups
 
Simmer all of the above ingredients for 40-60 minutes;  May thin as required with water, fish stock or clam juice.
  
Add Seafood:
Fish- 2-3 pounds mixed white fish (Cod, Halibut, Haddock, Hake), chopped in 2 inch squares, quick steamed and added
Clams- 2 dozen, de-sanded, scrubbed, quick steamed and added (or 24 oz canned)
Calamari- ½ pound cut or sliced
Scallops- ¾ to 1 pound
Raw Shrimp- shelled, de-veined with tails on
(Optional seafood choices- Oysters, Lobsters, Crab and Langostinos)
After all of the fish & shellfish are added wait just a few minutes and serve. At this point the stew does not have to boil. If you have added fresh oysters without pre-steaming, they will take about five minutes but everything else should be done.
 
Serves 12- Garnish with fresh minced parsley.


Marinated Brussels Sprouts

Not everyone is fond of these “little cabbages” but this recipe, served as a salad at room temperature can make anyone a fan. We like it for Thanksgiving, Christmas or a winter picnic (indoors!)
               
1¼ pounds Brussels sprouts
¼ cup olive oil
2 teaspoons chervil, minced
1 or 2 garlic cloves, chopped
pinch of sugar
1 tsp. tarragon, minced
salt & pepper to taste
1-2 tsp. grated lemon zest
3 Tablespoons lemon juice
2 Tablespoons white wine vinegar
 
Wash and trim Brussels sprouts, cut an “X” in the stem end. Cook in a large quantity of boiling water until just tender, 5-7 minutes. Drain and refill pan with cold water. When cooled, drain well. Cut each in half lengthwise.
 
In a bowl, combine oil, chervil, garlic, sugar, salt, tarragon, pepper & lemon zest. Put sprouts in bowl and toss all until well-coated. Cover and refrigerate for at least 2 hours, or overnight; stir several times. To serve, drizzle the lemon juice & vinegar over them and mix well.
 
Makes 4-6 servings.


Walnut & Tangerine Biscotti

Nothing smells better than baked goods around the holiday season. We grow our own fresh walnuts at Chinook, and we share them with our friends as delicious Biscotti.
 
¾ cup walnuts, toasted & chopped*
8 Tbsp. Tillamook butter, softened
¾ cup sugar
2 eggs
1 teaspoon vanilla extract
2 Tbsp. Cognac, your favorite brand
Zest from the rind of one tangerine or satsuma
2 cups plus 2-4 Tablespoons all-purpose flour
1 ½  teaspoons baking powder
¼ teaspoon salt
 
Preheat oven to 350 degrees Fahrenheit.
 
*Toast the walnuts in a baking pan for 10 minutes, till fragrant. Let cool and chop coarsely.
 
Cream the butter w/ sugar in a large bowl. Beat eggs and mix at high speed until fluffy. Turn off mixer and add vanilla, cognac, baking powder, salt & zest to egg-butter mixture.  Stir in 1 cup of flour, then add chopped nuts & then the remainder of the flour. Stir just until combined. (We use a Kitchenaid mixer with paddle attachment; use a large spatula to transfer dough to a flat bowl; cover with saran & refrigerate 4 hrs. or overnight).
 
On a lightly floured surface (or with floured hands) roll dough into cylinders ca. 1 ½ inches wide and 12 inches long. Flatten cylinders slightly, place on a baking sheet about 2 ½ inches apart and bake for about 25 minutes until lightly browned on top. Remove from the oven and let cool for 5 minutes on a baking rack. Meanwhile increase oven temp. to 380 degrees F.
 
Carefully remove the cylinders to a cutting board. Slice the cookies about ½ inch wide on the diagonal. Return them to the baking sheet, the cut surfaces down. Bake for an additional 8 minutes, until tops are lightly browned. Turn over cookies and bake reverse side(s). Let cool and store in an airtight container. Serve & dip in in your favorite CHINOOK wine (or caffe latte).
 
Makes approximately 2 dozen biscotti.




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.