There was a lot of preparation that went into last night's Candlelight Night event and every bit of it was warranted! The turn out seemed slim at first, but we had quite a few last minute reservations come through and it turned out to be a busy, but intimate evening with just under 25 guests allowing us a chance to converse with our customers and really get to know one another. The food was well-received and as promised here are the recipes for the dishes served last evening:
Black & Blue Appetizer (serves 25)
You will need:
1.5 lbs of Steak and marinade of your choice
1 - 8 oz. container of Gorgonzola Cheese
1 cup Sour Cream
1 bunch Fresh Chives
1-2 tablespoons of prepared Horseradish (use 2 for more of a kick!)
Sliced Baguette Bread or cut up your own loaf ( we used a garlic ciabatta bread)
We took a 1.5 lb steak rubbed salt and pepper over it and marinated it overnight in red wine (a vinegary 1996 California Pinot Noir). Scott seared the steak in a pan with a touch of olive oil on the stove then finished it in the oven cooking it to a medium finish. To make your crostini, arrange the bread on a sheet pan & drizzle olive oil onto the bread, then top with salt and pepper. Bake the bread in the oven at 350 for about 12 minutes. Next, get a bowl to make your cheese spread. Mix the Gorgonzola cheese, Sour Cream, Horseradish and 2 tablespoons of diced chives and set aside. Slice the steak thinly and arrange onto the toasted crostini, top off the steak with a teaspoon of the cheese mixture and finish with a sprinkle of fresh chives. This is a delicious appetizer that we paired with Alpinismo and it was a hit!
Sweet & Spicy Orange Chicken with Rice Noodles (serves 30)
3 chicken breasts
1/2 Jar of Orange Marmalade Jam
2 Cups of Orange Juice
1/2 cup Soy Sauce
1/2 cup Vinegar ( I used both white vinegar and rice vinegar in last night's dish)
1/4 cup of water
A good squeeze of Sriracha (please excuse my not so technical cooking term)
Ground White Peppercorns
1 tablespoon of Crushed Red Pepper Flakes
1 teaspoon of Ground Ginger
1 Package of Thai Thin Rice Noodles
Cube up the chicken and set aside. Get a large glass bowl to make the marinade. Whisk all of the remaining ingredients (minus the rice noodles) together then add the chicken and marinade overnight.
Throw everything into a crock pot and add a package of rice noodles. Cook on low for 3-4 hours. We paired this with our 2011 Valvin Muscat.
Cream Cheese Filled Shells topped with a Black Raspberry Via Ferrata Sauce (serves 30)
(2) Store bought prepared Filo Dough Shells 15 count (saves time and energy!)
1 package of cream cheese
1/2 cup of sour cream - room temperature
1 table spoon Herbs de Provence
1/2 cup Black Raspberry Jam (or any dark fruit jam - we used Ludwig Farms Black Raspberry Jam)
1/4 cup of Via Ferrata
Mix softened cream cheese, sour cream and herbs until smooth (may have clumps - its okay!). Transfer the cheese mixture into a sandwich baggie and cut off a corner to use as a piping bag. Or use a piping bag if you own one. Cook down the jam and wine ton the stove into a sauce. Pipe the mix into your shells and top with your raspberry wine sauce. This recipe is a Trifecta: Yummy, Pretty & Easy! It paired well with our Via Ferrata.
Cheese Stuffed Jalapenos (serves 24)
I cheated a bit last night and decided to add crumbly bacon to the mix, I had vegetarian options available for anyone who opposed bacon, but as I suspected, we did not encounter any opposition to the added bacon!
12 Jalapeno peppers sliced in half lengthwise with all seeds removed
1 package of cream cheese softened
bunch of fresh chives diced
1 cup of shredded cheddar cheese
5 slices of bacon cooked crispy and crumbled into small pieces
Mix the cream cheese and chives together until smooth. Spoon the mixture into your Jalapeno halves, top with crumbled bacon and finally with your shredded cheese. Arrange on a baking sheet and cook at 350 for 20 minutes. Serve warm. Delicious and not too spicy. This is a classic appetizer that paired well with our Gold medal winning Attraversare!
Thank you to all who joined us; I had such a nice time talking with you. I hope to see you around the winery again soon. Happy Holidays to you all!!!
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.