Food & Wine Recipes

Strawberry Lemon-Gris Bars

A recipe from our enologist, Shellie Croft

Ingredients

  • ⅓ cups 2015 Firesteed Pinot Gris
  • 2-¼ cups All-purpose flour
  • ½ cups sifted, powdered sugar
  • ¼ tsp fine sea salt
  • Caviar scraped from one vanilla bean (this is, of course, optional, I just LOVE to flavor the dough for all of my baking because life is meant to be delicious in every bite)
  • 1 cup unsalted butter
  • 4 lightly beaten eggs
  • 1-½ cups granulated sugar
  • 3 tsp finely grated lemon peel
  • ½ tsp baking powder
  • 1 pint fresh strawberries

Instructions:

Preheat oven to 350 degrees and line a 13x9x2 inch pan with parchment paper (for ease of removal and cutting bars).

Make crust by combining and whisking together 2 cups of the flour, ½ cup powdered sugar, vanilla caviar if using, sea salt and 1 tsp lemon peel. Using a pastry blender, cut in butter until mixture clings together. Press the dough into the bottom of lined pan. Bake at 350 degrees for 20 to 25 minutes, or until golden brown.

Meanwhile, in a medium bowl stir together eggs, granulated sugar, and Pinot Gris. In another bowl combine the remaining ¼ cup flour and baking powder. Stir flour into egg mixture along with the lemon peel.

Pour the filling over baked crust and evenly disperse the strawberries over the top of the filling, gently pushing down into the filling. Bake for 25 minutes more. Cool completely in pan on wire rack. Sift powdered sugar over top, add more fresh strawberries, a sprig of culinary lavender, share with friends and family, and most of all...ENJOY!

The Firesteed Pinot Gris has some beautiful vanilla notes, along with bright acidity, which makes this wine not only a perfect choice for an ingredient in lemon bars but a really nice, fresh surprise as a pairing with this dessert over the tendency to pair with a traditional sweet wine.


Summertime Quiche

A recipe from our enologist, Shellie Croft

Ingredients

  • 1-½ cups white whole wheat flour
  • ½ cup wheat germ
  • 1 ¼ tsp salt
  • 1 tsp fresh thyme
  • 1 tsp fresh grated lemon or pink grapefruit zest
  • 10 tbsp chilled unsalted butter
  • Ice
  • 3 eggs
  • 2 cups warm milk
  • ½ tsp white pepper
  • Fresh herbs of choice
  • 1 cup baked salmon 
  • fresh chopped spinach (optional)

Instructions:

I use my food processor to combine: 1-½ cups white whole wheat flour (Bob’s Red Mill is my “go to” as it is another local Portland favorite spot to shop and eat, for this cook), ½ cup wheat germ, ¾ tsp salt, 1 tsp fresh thyme, 1 tsp fresh grated lemon or pink grapefruit zest, 10 tbsp chilled unsalted butter in the bowl of my processor. Have ice water available while pulsing the dough together, beginning with swirling the dry ingredients around a bit, then the pieces of butter and add about 3-5 tbsp water until it all comes together.

Press into a tart pan with removable bottom, dock with a fork, bake in a 400 degree oven for 7-10 minutes, remove from oven, reduce heat to 350 degrees, then in separate bowl combine...

Filling Ingredients:

  • 3 eggs, slightly beaten
  • 2 cups warm milk
  • ½ tsp salt
  • ½ tsp white pepper
  • fresh herbs of choice, in amounts of choice
  • I also add a handful of fresh chopped spinach, more lemon zest.

Whisk it up with a fork, then add the superstar of 1 cup or so of your baked salmon in Firesteed Rosé, flaked, pour it into the waiting crust and top your pretty quiche off with about a teaspoon of butter to dot around before baking at 350 degrees in your hearty, flavorful par-baked crust for 30 minutes, until set.


Pulled Pork Sandwich with Blue Cheese Slaw

Pork shoulder is a tender cut that becomes succulent after slow roasting. The blue cheese slaw adds depth to stand up to a bold red blend.

Ingredients

  • 1 3-pound boneless pork shoulder, cut into 3 equal pieces
  • ¼ cup packed brown sugar
  • 1 tablespoon sweet paprika
  • 1 teaspoon cayenne pepper
  • 1 cup cider vinegar
  • 5 garlic cloves, minced

Slaw

  • ½ head each red and green cabbage, shredded
  • 1½ cups blue cheese
  • 1 cup mayonnaise
  • ¼ cup Dijon mustard
  • 2 tablespoons cider vinegar
  • 2 tablespoons sugar
  • Salt and fresh ground pepper
  • 6 soft sandwich rolls
  • Barbecue sauce, if desired

Instructions:

Preheat oven to 350 degrees, with rack in the lowest position. In a small bowl, combine paprika, cayenne, sugar, 1 tablespoon salt, and 1 teaspoon pepper. Place pork in a large Dutch oven. Rub with spice mixture.

In a medium bowl, combine garlic, vinegar and ½ cup water; pour over pork. Cover pot and place in oven on lower rack. Bake until pork is tender and separates easily, approximately 2 ½ hours.

While pork is cooking, in a medium bowl, whisk together mayonnaise, mustard, vinegar, salt and pepper to taste. Add dressing to cabbage and toss to coat. Add the crumbled blue cheese and toss together.

When pork has finished cooking, transfer to a work surface. Shred meat with two forks and transfer to a large bowl, using leftover juices to moisten.

Lightly toast the sandwich rolls then pile pork and slaw on rolls and top with barbecue sauce, if desired.

Pair With


Willamette Valley
Pinot Noir
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Heirloom Caprese Salad

Ingredients:

  • 3 heirloom tomatoes, thinly sliced
  • 8 oz fresh mozzarella, thinly sliced
  • ½ cup basil leaves
  • ¼ cup reduced balsamic vinegar
  • 2 tbsp extra virgin olive oil

Instructions:

On a large platter, arrange tomato slices, mozzarella and basil. Drizzle with reduced balsamic vinegar, and olive oil. Season with salt and pepper to taste.

Pair With


Oregon
Pinot Gris
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Steamed Mussels in White Wine Sauce

Ingredients:

  • 3 lbs mussels, scrubbed
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 1 small shallot, diced
  • ½ cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup low sodium chicken stock
  • ¼ cup dry white wine
  • ½ tbsp white wine vinegar
  • 1 tbsp heavy cream
  • ¼ cup flat leaf parsley, chopped
  • Salt and pepper to taste
  • 1 lemon, cut into wedges

Instructions:

In a large soup pot, heat the olive oil and butter over medium-high heat. Add the shallot and onion, and cook until aromatic, approximately 5 minutes. Add the garlic and cook for one additional minute.

Slowly pour in the chicken stock, dry white wine and vinegar and bring to a slow boil. Stir in the mussels and cover the pot to cook for approximately 10 minutes, or until the mussels have opened. Discard any mussels that do not open.

Remove the pot from the heat, stir in cream and season with salt and pepper. Serve sprinkled with parsley and lemon wedges.

Pair With


Oregon
Riesling
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Greek Lamb Kebabs

Ingredients:

  • 2 cups plain yogurt
  • ¼ cup extra virgin olive oil
  • 1 tsp lemon zest
  • ¼ cup lemon juice
  • 2 cloves garlic, minced
  • 4 tbsp rosemary, roughly chopped
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 pounds lamb shoulder
  • 8 bamboo skewers

Instructions:

In a large bowl, combine yogurt, olive oil, lemon zest, lemon juice, garlic, rosemary, salt and pepper. Add the lamb and make sure it is fully covered in marinade. Cover with plastic wrap and refrigerate for at least 2 to 4 hours.

Soak skewers in warm water for about an hour prior to assembling kebabs. When ready to cook, cut the lamb into 2 inch cubes. Prepare a gas grill to high heat.

Loosely thread 3 pieces of lamb onto individual skewers. Place skewers onto lightly oiled grill grates and cook for about 15 minutes, turning every couple of minutes. Serve immediately with yogurt feta dip and pita loaves.

Pair With


Willamette Valley
Pinot Noir
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