FOOD

Festive Finger Foods

SPICY CRAB CAKES AND GEWÜRZTRAMINER DIPPING SAUCE

Recipe submitted by Natalie Cox, Phelps Creek Vineyards, Hood River

“Experience possibly one of the best crab cakes in the Northwest, paired perfectly with our sweet yet spicy Oak Ridge Gewürztraminer. Plus, our simple, fresh cocktail sauce recipe is perfect for any party or season!” —Natalie Cox

CRAB CAKES

16 ounces cooked lump crab meat

½ cup panko bread crumbs

1 cup mayonnaise

1 tablespoon Sriacha chili sauce

1 teaspoon orange juice

1 teaspoon honey

½ red pepper, diced small

2 green onions, diced small

6 sprigs cilantro, minced

1 tablespoon olive oil

DIPPING SAUCE

1 cup mayonnaise

½ cup Gewürztraminer

1 tablespoon stone ground mustard

1 tablespoon honey

1 teaspoon orange zest

1 teaspoon minced ginger

DIRECTIONS

Crab Cakes: 1. Fold the first 9 ingredients above together, be careful not to over-mix crab meat. Form into 8 small patties. Place in an oven-proof, non-stick sauté pan with olive oil over medium-high heat; flip when first side is golden brown. 2. After flipping once, place pan in oven at 375°F for 8 to 10 minutes. Serve immediately with Dipping Sauce (see below). Yields 4 servings. Sauce: 1 Mix all the ingredients. Drizzle over crab cakes or refrigerate for up to 7 days. Yields 4 servings.

WINE SUGGESTION

Phelps Creek 2008 Oak Ridge Gewürztraminer


 

GORGONZOLA CHEESECAKE

Recipe submitted by Christine Jordan, Ankeny Vineyard, Salem

“This is a savory cheese spread to put on crackers and bread — not to be confused with a dessert. It’s best served warm from the oven; however, 15 seconds in the microwave works, too.” —Christine Jordan

INGREDIENTS

8 ounces crumbled Gorgonzola cheese (or blue cheese)

2  8-ounce packages cream cheese

2 eggs

1 bulb of garlic

1 tablespoon olive oil

DIRECTIONS

1. Preheat oven to 375°F. Cut off the top quarter of the garlic bulb and place in a small oven-safe dish. Drizzle olive oil on garlic and cover with foil and place in oven for 40 minutes. 2. While garlic is roasting, crack eggs into a medium bowl and whisk. Add Gorgonzola and cream cheese; mix well. (Don’t beat in mixer or food processor as this changes the texture.) 3. Take the roasted garlic bulb and squeeze the garlic out into the cheese mixture; stir again. Pour mixture into a small spring-form baking pan or removable-bottom torte pan. Bake for approximately 35 minutes or until top is browned. 4. Serve warm with sliced baguette or crackers. Yields 6 to 8 servings.

WINE SUGGESTION

Ankeny Vineyard Pinot Gris or Chardonnay


 

BACON-WRAPPED PORTUGUESE DATES

Recipe submitted by Leslie Dressel, Coelho Winery, Amity 

“This is the Coelho Wine Club’s favorite recipe. A must serve at every event, great with red wine and so easy to make!” —Leslie Dressel

INGREDIENTS

24 dried dates

1 pound center-cut bacon (12 pieces)

24 toothpicks

DIRECTIONS

1. Pre-heat oven to 375°F. Cut the bacon pieces in half so you have 24 pieces. Wrap each dried date with 1 piece of bacon and secure with toothpick. Place on baking sheet and bake for approximately 20 minutes or until bacon is crispy. 2. Place on paper towels to drain excess bacon fat. Serve warm. Yields 24 servings (good for 8).

WINE SUGGESTION

Coelho Winery Tradição 2008 Portuguese Red Wine or
Coelho Winery Paciência 2008 Estate Pinot Noir 


 

PEAR, OREGONZOLA AND PROSCIUTTO BRUSHCHETTA WITH BALSAMIC DRIZZLE 

Recipe submitted by Michael Donovan, RoxyAnn Winery, Medford

“Rogue Creamery Oregonzola cheese is a cross between soft triple cream and blue-veined Gorgonzola cheese. Rich, creamy, with a bit of a bite, it complements the sweetness of the pear and the sweet yet acidic reduced balsamic vinegar.” —Michael Donovan

INGREDIENTS

1 cup balsamic vinegar (good quality, older than 10 years)

6 slices country-style bread, cut about 1/2-inch thick

12 slices prosciutto, thinly sliced

1 wedge Rogue Creamery Oregonzola, cut into 12 slices (about 8 ounces)

1 firm, ripe pear, cut in half, cored and cut into 1/4-inch slices

DIRECTIONS

1. Place balsamic vinegar in a small saucepan over medium heat and reduce to ¼ cup. Take off heat and cool completely. Put into a squeeze bottle or a small bowl until ready to use. 2. Preheat oven to 400°F. Place bread slices on a baking sheet and bake for 5 minutes, or until lightly browned. (Alternatively, toast slices in toaster or small oven.) Set aside. 3. When ready to serve, cut each toasted bread slice in half (to make 12 pieces of bruschetta). Place one slice of prosciutto on each half, folding to fit. Top with a slice of Oregonzola cheese and two slices of pear. Place on baking sheet and bake in oven just until cheese melts and prosciutto begins to crisp, about 4 minutes. (Alternatively, you can place the bruschetta under the broiler.) 4. Drizzle with balsamic reduction and serve immediately. Yields 6 sevings. (2 per person).

WINE SUGGESTION

RoxyAnn Winery 2008 Viognier


 

OYSTERS WITH RUBY GRAPEFRUIT MIGNONETTE

Recipe by Lisa Lanxon, Cana’s Feast Winery, Carlton

“Oysters, I think, are the most delightful finger food, especially for the holidays, when served naked from the sea, except perhaps kissed by a simple mignonette. No fork, just slurped from the shell.” —Lisa Lanxon

INGREDIENTS

1 medium ruby grapefruit, juiced

1 small shallot, peeled and finely minced

1 teaspoon black pepper, freshly ground

1 dozen fresh Pacific oysters (Kumamoto, Olympia or Penn Cove), shucked and served on the half shell

3 cups chipped ice

1 lemon, sliced

DIRECTIONS

1. Combine grapefruit juice, shallot and pepper and whisk to combine. 2. Spread the chipped ice over the surface of a large platter and place the oysters on the half shell attractively over the ice. Spoon the grapefruit mignonette on each oyster, and garnish the platter with lemon slices. Serve immediately. Yields 6 servings.

WINE SUGGESTION

Cana’s Feast Winery 2009 Rosato


 

LAMB LOLLIPOPS

Recipe by Ron Lachini, Lachini Vineyards, Newberg

“Can’t go wrong with lamb and Pinot! These simple, two-bite nibblers are very savory and are always a hit at our events.” —Ron Lachini

INGREDIENTS

1 pound ground lamb

¼ cup chopped onion

¼ cup olive oil

½  cup chopped Italian parsley

2 crushed garlic cloves

* pinch of dried rosemary

* salt and pepper, to taste

DIRECTIONS

1. Sauté onion in extra virgin olive oil; then fold in tablespoon of chopped Italian parsley, 2 crushed garlic cloves, pinch of dried rosemary, salt and pepper (to taste). Add mixture to ground lamb and make 1.5-inch balls. Skewer balls with sticks and grill each side for approximately three minutes a side. Yields 20 to 25 servings.

WINE SUGGESTION:

Lachini Vineyards Cuvée Giselle Pinot Noir

Web Design & Web Development by LVSYS