My apologies folks for the delay in getting these recipes up and on the website! We have been keeping busy around here! The recipes featured at the December 10th Candlelight Night are as follows:
Spicy White Chicken Chili
You will need:
Scott’s Salmon Wellington with a Creamy Dill Sauce
You will need:
Preheat oven to 425. Mix the softened cream cheese with the juice from half of a lemon and a good amount of dill to make an herbed cream cheese mixture. Rollout the dough and cut into squares large enough to wrap the salmon piece you will be adding. Cut the salmon into 4” squares and top with your herbed cream cheese mixture (about a tablespoon per square). Add more fresh dill to the top of the mixture and wrap it tightly and pinch the ends together. Bake for 10-12 minutes until golden brown.
To make the dill sauce:
Brown 2 tablespoons of butter and add 1 tablespoon of flour to thicken. Pour in milk until you reach a desired consistency. Add dill, fresh lemon juice and ½ teaspoon of mint leaves to the sauce. Serve the sauce over the salmon wellington and pair with Deer Run Traminette.
Indian Spice Roasted Beets in Creamy Yogurt Sauce
I found this recipe online from the NY Times food section. Feel free to click on the link below for the full recipe and reviews of this robustly flavored side dish. We paired the beets with our full bodied Noiret which held up to the strong spices of the dish nicely.
Thank you for joining us; we hope you all enjoyed your time at Deer Run Winery and enjoyed the pairings we presented. We would love to have you visit us again soon!
I am the newest addition to the Deer Run Winery family. Scott and I married in 2014 and I transitioned from a hospitality manager to a grape farmer's wife.