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Chinook Wines cherry marinated game hen

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!
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.

Kay’s Bread from Chinook

2 cups warm water
2 heaping Tbsp. yeast
1-2 Tbsp. sugar (or honey)

Dissolve yeast in warm water; sprinkle sugar over the top. Without stirring, proof until bubbly. (Approximately 5 minutes).

1 tsp. salt
5-6 cups unbleached white bread flour

Knead in flour until smooth & elastic. (Kay uses a KitchenAid mixer with dough hook). Raise in oiled bowl, with about 2 tsp. canola or olive oil, until doubled (45 minutes to 1 hour).

Without punching down, cut dough & shape into two loaves or two baguettes.  Handle dough gently.  Dip bottoms of loaves in cornmeal & place on baking sheets or baguette pans.  No further raising time is necessary.  Slash tops of loaves with sharp knife.  Brush w/ egg white if shiny top is desired.

Place baking sheet into cold oven. Turn oven to 400 degrees Fahrenheit and bake loaves 30-35 minutes.