A Feast Fit for a Crew
Compiled by Wine Press Staff
After working from dawn to dusk and beyond, harvest crews need serious nourishment. For some wineries, meals made for the juice-soaked cellar workers are not an afterthought, but rather a culinary statement, reflecting the hard work done in the fields and on the crush pad.
In honor of Oregon wineries’ mealtime traditions and harvest menus, Oregon Wine Press has compiled several recipes that exhibit the spirit of the season and the tasty talent that extends beyond the barrels.
Brussels Sprouts with Pancetta
By Laurine Apolloni of Apolloni Vineyards
“Harvest at the Apolloni house would not be complete without several doses of yummy Brussels sprouts. My kids beg for these and will actually prepare them on their own (they are 9 and 11, and have been making these for a few years now). — Laurine Apolloni, Apolloni owner
1 pound brussel sprouts, sliced thinly
½ medium onion, chopped
2 ounces pancetta, diced
1–2 tablespoons olive oil
* sprinkling of dried oregano and thyme
* salt and pepper, to taste
1. Sauté pancetta in a large frying pan over medium-high heat. This will render some of the fat and brown the pancetta. Add olive oil and brussel sprouts. Sauté until tender (but not soggy, maybe eight minutes). 2. Add herbs, salt and pepper. Sauté a minute more. Serve immediately. Yields 6 servings.
Wine Pairing: 2006 Apolloni Pinot Noir or 2007 Apolloni Soleggio Conti di Val Seriana
Apolloni Vineyards is a family-owned winery at the north end of the Willamette Valley. The winery specializes in Italian-style wines and traditional Pinot Noir. Started by Alfredo and Laurine Apolloni in 1999, the vineyard has grown to 42 acres of vines; the winery opened in 2005.
Honeycrisp Apple and Leek Tart
By Jessica Moskowitz, Portland chef and friend of Daedalus Cellars
“This dish is perfect during a difficult day of harvest when you’ve been staring at the sorting belt for four hours, you’ve worked ten 16-hour days in a row, and someone just spotted an earwig on your forehead. When you’ve reached this point, there is nothing better than dragging yourself over to the picnic table and ingesting this gorgeous apple-leek delicacy. It will revitalize your aching bones for at least the next four hours of punch-downs and pump-overs. —Sara Shaw, Daedalus Cellars assistant winemaker/direct sales manager
1 partially baked 12-inch Butter-Black Pepper Crust*, cooled
1 tablespoon butter
1 large or 2 Honeycrisp apples, sliced
1 bunch leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4-inch-thick slices
* white wine (Grüner Veltliner suggested)
* few sprigs thyme
1 cup cream
2 large eggs
1 cup aged gruyère, grated
* black pepper and sea salt, freshly ground
1. Preheat oven to 375°F. 2. Wash leeks in a plentiful quantity of water. Melt butter in a wide, shallow sauté pan over medium heat. When the butter has foamed, add the still-wet leeks, thyme sprigs, and a sprinkle of salt. Sauté, stirring frequently, until leeks are soft, translucent, and starting to turn pale gold, about 8 to 10 minutes. If the pan becomes too dry, splash with a touch of white wine. Add the apples, and continue to sauté until just heated through, 2 to 3 minutes more. The mixture should be moist but without a lot of standing liquid—if not, drain. Set aside. 3. Whisk together cream and eggs, and season mixture to taste with black pepper and sea salt. Remove thyme sprigs and sprinkle apple-leek mixture over the cooled crust (there may be some left over; use it in scrambled eggs), sprinkle the cheese over the leeks. Pour the cream mixture over all, making sure not to overfill. 4. Bake until custard is set, about 20 minutes. For a golden-browned top, place under the broiler for a minute or two at the end of cooking, but be careful not to overcook! Serve sprinkled with more thyme. A few greens dressed with apple cider vinegar and good olive oil, and dinner is served.
Butter-Black Pepper Crust
1½ cups flour
1¼ sticks butter, cold, cut into small pieces
¼ cup ice water
¼ teaspoon salt
* freshly ground pepper
1. Blend together flour, butter, lots of pepper and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle a little ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: If dough doesn’t hold together, add more ice water—½ tablespoon at a time—stirring until incorporated. Do not overwork dough, or pastry will be tough. Turn out dough onto a work surface. Gather all of dough together, with a pastry scraper if you have one, and form into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour. 2. Preheat oven to 350°F. After dough is thoroughly chilled, roll it out onto a floured surface into a circle large enough to fill an 11-to-12-inch false-bottom tart pan. Gently press rolled dough into pan, trimming excess. “Dock” bottom by pricking it with a fork. Line tart with parchment (not wax) paper, and fill with pie weights or dry beans. Bake crust until pale gold and set, about 20 minutes. Remove from the oven, and cool.
Wine Pairing: 2008 Daedalus Cellars Grüner Veltliner
Daedalus Cellars is located in Dundee. Co-owner/Winemaker Aron Hess focuses production on Pinot Noir, but he also makes small amounts of Pinot Gris, Riesling, Chardonnay and Grüner Veltliner. For the 2007 vintage, 3,090 cases were made.
Spicy Oregon Pear Salsa with Jack Cheese and Hazelnut Crisps
By Anne Root of EdenVale Winery
“This recipe was developed by EdenVale for the Oregon Bounty campaign several years ago. Eden Valley Orchards, home of EdenVale Winery, is the birthplace of the commercial pear industry for the U.S. We serve this recipe at events and in the tasting room during our winter pear season (November through April) to rave reviews. It showcases the best of a juicy, sweet pear spiced up with red onion and jalapeño.”—Anne Root, EdenVale owner
2 large, firm Oregon pears
3 tablespoons fresh lemon juice
2 tablespoons sugar
½–1 small jalapeño, seeded and finely chopped
½ teaspoon salt
½ cup red onion, finely chopped
6 8-inch tortillas
8 ounces Oregon jack cheese, shredded
¾ cup raw Oregon hazelnuts
1. Preheat oven to 400°F. 2. Cut pears in half and core. Cut into small 1/4-inch dice or shred on a grater. Mix pears, lemon juice, sugar, pepper, salt and onion; refrigerate. Store up to 3 days. 3. Lay the tortillas on foil or parchment lined baking sheets and sprinkle with cheese and hazelnuts. With a large knife or pizza cutter, cut each tortilla into 8 wedges. Bake for 7 to 10 minutes, or until cheese is bubbling and tortillas are browned and crisp. Serve immediately with salsa. Note: This recipe works best with firm pears. Pears ripened for eating will be too soft. Yields 15 to 20 servings.
Wine Pairing: EdenVale Viognier, MidSummer’s Eve White or Syrah
Nestled in the rolling hills of the Rogue Valley, between Ashland and Jacksonville, EdenVale Winery is located on some of the oldest agricultural property in the Valley—the entire property is listed on the National Register of Historic Places. With its first vintage in 2001, EdenVale features Tempranillo, Cabernet Franc, Syrah, Pinot Noir, Chardonnay, Viognier, Late Harvest Viognier, and red and white blends.
Rootstock Pork Tenderloin
By Steve Lutz of Lenné Estate
“The recipe was created for our first Club Barbecue back in 2007. We have made it for the barbecue ever since.” — Steve Lutz, Lenné owner/winemaker
1 pork tenderloin
¾ cup olive oil
¼ cup sesame oil
¼ cup Trader Joe’s Very Teriyaki Marinade(or other teriyaki marinade)
¼ cup J. Christopher Sauvignon Blanc (or other white wine with good acidity)
1 tablespoon lemon juice
2 tablespoons soy sauce
1 tablespoon fresh minced or grated ginger
1 tablespoon minced garlic
1 tablespoon minced shallot
¼ cup minced green onion
¾ cup olive oil
¼ cup sesame oil
1 tablespoon soy sauce
2 tablespoons minced shallots
1 teaspoon minced garlic
¼ cup chopped green onion
1 tablespoon lemon juice
¼ cup white wine (must have good acidity; like a crisp, slightly sweet Riesling)
½ bunch of cilantro, chopped
1. Mix marinade ingredients and pour into a Ziploc freezer bag; add pork, and marinate 4 to 8 hours. 2. Combine topping sauce ingredients in a jar and shake well. (Best if made several hours before and left at room temperature.) 3. Grill tenderloin 9 minutes on each side. (If it is big, then add a minute or two more. If you want it just a little pink inside, don’t leave it on longer.) Remove from grill and let stand 5 to 10 minutes before slicing. 4. Fan out the slices on a platter and spoon topping sauce over pork. Serve immediately. Number of servings depends on size of tenderloin.
Wine Pairing: 2007 Lenné Estate Karen’s Pommard Pinot Noir
Lenné Estate was started in 2000 by Steve and Karen Lutz on a steep south facing hillside in the heart of Yamhill County. The 15-acre vineyard is planted to six different clones of Pinot Noir. Lenné wines are entirely composed of estate fruit.
Bountiful Harvest Spaghetti Sauce
By Craig Leuthold of Maryhill Winery
“Every harvest, Maryhill owners Craig and Vicki Leuthold provide home-cooked meals for the winemaker and cellar crew. Each year they plant two huge vegetable gardens, so harvest goes full circle at Maryhill. Just before the grape harvest, Craig and Vicki spend hours in the kitchen canning and preserving the vegetables from their vegetable garden harvest. This spaghetti sauce, along with salsas, pepper sauces, vegetables and vinegars are shared with all at the winery throughout harvest and winter. From the heart to the earth to the table, this is yet another example of the owners hard work and commitment.” —Maureen Lee, Maryhill Winery operations manager
2 dozen fresh Roma tomatoes, diced
2 large onions, diced and sautéed to slightly caramelize
2 each red, green and yellow peppers, diced
* assortment of spicy peppers, minced (optional)
* handful each of fresh basil, oregano, thyme, flat leaf parsley
1 head garlic, crushed
* salt and pepper, to taste
* hot and sweet Italian sausage, sautéed and sliced (optional)
1–2 cups Maryhill Zinfandel
1. Combine all ingredients, except wine, in a large pot for up to a day over low heat, reducing to a thicker sauce. Add 1 to 2 cups Maryhill Reserve Zinfandel. 2. Serve over favorite pasta with warm foccacia bread. Fresh grated Parmesan cheese is recommended. Yields 6 to 8 servings.
Wine Pairing: Maryhill Zinfandel or Sangiovese
Maryhill Winery, recently named “2009 Washington Winery of the Year” by Wine Press Northwest and “Best Destination Winery” by Seattle Magazine, sources grapes from some of the most highly regarded vineyards in Washington to produce 23 varietals and 28 award-winning wines. Overlooking the stunning Columbia River Gorge, the 3,000-square-foot tasting room is a popular destination, with an adjacent 4,000-seat outdoor amphitheatre that hosts a summer concert series. Maryhill draws more than 75,000 wine enthusiasts each year, ranking among the top five most visited wineries in the state.
Chocolate Zucchini Cake
Recipe by Robin Murto of Murto Vineyard and Cleo’s Hill Wines
“This recipe came from a friend nearly 30 years ago. She has since passed away but I do remember eating this cake with her and drinking Pinot Noir with it, laughing in the sunshine, and thinking that life was pretty darn good!” —Robin Murto, Murto/Cleo’s Hill owner
2½ cups regular all-purpose flour, unsifted
4 tablespoons cocoa
1 teaspoon baking powder
1½ teaspoons baking soda (or salt)
½ teaspoon cinnamon
½ teaspoon cloves
½ cup soft butter
1¾ cups sugar
1 teaspoon vanilla
2 cups coarsely shredded zucchini
½ cup oil
½ cup sour milk*
1 cup chopped walnuts or pecans
½–1 cup chocolate chips
2 teaspoons grated orange peel (optional)
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
1. Preheat the oven to 350°F. Combine the flour, cocoa, baking powder, soda (or salt) and cinnamon; set aside. 2. With a mixer, beat together butter and sugar until they are smoothly blended. Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla and zucchini. 3. Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition. 4. Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake for about 50 minutes (test at 45 minutes) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly. 5. Make glaze (mix together powdered sugar, milk and vanilla. Beat until smooth. Drizzle cake with glaze. Cut in thin slices to serve. Yields 10 to 12 servings. *To make sour milk, add 1 teaspoon white vinegar in ½-cup measuring cup and fill with milk. Let stand about 5 minutes.
Wine Pairing: 2006 Cleo’s Hill Pinot Noir
Murto Vineyard, the home of Cleo’s Hill wines, is off the beaten path on Worden Hill Road in the Dundee Hills. Owners Mike and Robin Murto have farmed the 17-acre vineyard since 1991. In 2002, they decided to have 200 cases of Pinot Noir bottled under their own label, Cleo’s Hill. The wine comes from the oldest vines in the vineyard, which were planted in 1978. They also make 70 cases of Pinot Gris.
Pinot-Licious Triple-Chocolate Cherry Cookies
Recipe by Jim Seufert of Seufert Winery
“We typically make these for our wine club events, and they disappear quickly. Lots of people ask for the recipe, which is also posted on our website with other Pinot-friendly dishes.” —Jim Seufert, Seufert owner/winemaker
1½ cups all-purpose flour
¾ cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 stick butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup Pinot-Licious Pinot Noir (or other favorite Pinot)
10 ounces dark chocolate, broken into chunks
6 ounces semi-sweet chocolate chips
1½ cup dried tart cherries, coarsely chopped
1. Preheat oven to 375°F. 2. Combine flour, cocoa powder, salt and baking soda in a bowl; set aside. With an electric mixer or handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla and wine and combine. 3. Slowly, in batches, add the flour mixture until just combined. Fold in the chocolate and cherries. 4. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm. Yields 2 dozen.
Wine Pairing: 2006 Seufert “Pinot-Licious” Pinot Noir
Seufert Winery specializes in small lots of vineyard-designated Pinot Noir, sourced from top growers around the northern Willamette Valley. Their wines have earned gold medals in the Oregon Wine Awards, Northwest Wine Summit, Oregon Seafood & Wine Festival, and were judged a “top pick” by the Best Sommelier in the World.
Baked Salmon with Garlic and Sundried Tomatoes
Recipe by Mark Huff of Stag Hollow Wines
“We have served this dish for years, especially during harvest, as we feed a small host of volunteers. I can’t remember how we got the idea for this recipe, but the sundried tomatoes (any good brand) mesh especially well with Copper River sockeye, but also wild Chinook salmon.” — Mark Huff, Stag Hollow owner/winemaker
1 2-pound Copper River sockeye or Chinook salmon fillet
3 cloves garlic, minced
¼ cup extra virgin olive oil (enough to cover minced garlic in a measuring cup)
½–1 cup sliced sundried tomatoes (you can pat the oil out of the tomatoes or use the oil they come in)
* dash of soy sauce and hot sauce
1. Mix garlic, olive oil, sundried tomatoes, soy sauce and hot sauce in a bowl. Lay salmon fillet on an oiled sheet of heavy-duty aluminum foil, skin side down (foil must be big enough to fold edges to make a thicker border around the salmon). Cover the salmon fillet with the mixture. 2. Place on a grill or in pre-heated oven at 350°F. Cook time depends on size of fillet (a two-pound sockeye fillet usually takes 15 minutes). Check thickest part of salmon to be sure it is just cooked through (not raw, but not dry). If you need more time, add a couple of minutes and check again. Yields 6 servings
Wine Pairing: 2006 Stag Hollow Reserve Pinot Noir
Established in 1989, Stag Hollow is a small family estate located in the Yamhill-Carlton District. Jill Zarnowitz and Mark Huff’s first vintage was 1994. Their current offerings include: Pinot Noir, Dolcetto, dry Muscat, plus red and white blends.