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PrintThe Dish: The Boston Wine Festival -- Wine pairing
The Chef: Daniel Bruce, founder of the Boston Wine Festival
The Restaurant: Meritage
Willakenzie Pinot Noir ($22) Paired with Pistachio Crusted Chicken Breast
Yield 4 servings
Ingredients
½ c Fennel (bulb)
1 c. Spinach
1 ea. Spanish Onion
2 tbs. Butter
1 lb Skinless, boneless chicken breast
Salt and Pepper to Taste
1 ea. Egg, beaten
½ c. Sifted Flour
¾ c. Crushed Pistachio nuts
2 tbs Butter
Procedure
Peel and thinly slice onion, clean and thinly slice fennel, cutting horizontally against grain. Clean and remove stems from spinach.
In sauté pan, melt butter; add onions and fennel cook until light brown and tender. Add spinach and cook just until wilted. Remove and cool.
Lightly pound chicken breast to 1/8 inch thick. Season lightly with salt and pepper and place stuffing on breast forming a line. Roll into a log. In three separate shallow pans place flour, beaten egg and pistachios. Dredge chicken in flour, remove excess and roll into egg mixture and then coat with crushed pistachios.
Place onto cookie sheet and place into refrigerator for one hour to set crust. Pre heat oven to 350 degrees.
Heat 8" pan over medium heat, add butter, when butter starts to bubble, place chicken in pan and sauté until golden brown on all sides. Place onto a racked cookie sheet and place into 350 degree oven and let back for 25 minutes.
Served over green and yellow string beans.
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Simi Cabernet ($23) Paired with Slow Cooked Boneless Beef Short Ribs in a Vegetable and Black Fruit Sauce
Yield 6 servings
Ingredients
6 ea. 6oz. Boneless Beef Short ribs
1 ea. Small Onion
1 ea. Carrot
1 ea. Celery
3 c. Red Wine
1 ea. Pitted Plum
¼ lbs. Pitted Cherries
½ pint Blackberries
2 c. Chicken Stock
Salt and Pepper to taste
Procedure
Preheat oven 350
Trim excess fat from short ribs.
Peel carrots and onions and rough chop all vegetables.
Heat braising pan over medium flame on stove.
Add short ribs fatty side down and sear both sides golden brown.
When turning side over add vegetables and fruit.
Stir together and cook for 4 minutes.
Deglaze pot with red wine and bring to boil.
Simmer until red wine reduces to ½.
Add chicken stock and bring to boil.
Cover with aluminum foil and place into oven.
Cook for one hour until short ribs are tender.
Remove from oven, place back onto stove.
Remove short ribs and place into small pan.
Reduce remaining liquid to sauce consistency. Skimming fat as necessary, throughout reduction process.
Season to taste.
Strain liquid over short ribs.
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Borgro Prosecco ($15) paired with Smoked Salmon, Avocado & Sour Cream Tower
Yield 4 people
Ingredients:
½ lbs. Smoked Salmon
1 ea. Avocado
¼ c. Sour Cream
1 ea. Lemon, juiced
Salt and Pepper to taste
½ c Frisee
1 tbs Capers
1 tbs Chopped Parsley
2 tsp Olive Oil
Method
Finely dice smoked salmon and reserve. Cut in half avocado, remove pit and skin and puree. Season lightly with salt and pepper and add 1 teaspoon lemon juice and reserve. Using 2 1/2 " high by 2" diameter ring molds, divide salmon equally into four rings and press to create an even layer. Repeat process with avocado mixture and finish with sour cream. In small bowl combine olive oil, remaining lemon juice and season to taste.
To Serve:
Place molds in center of plates surround with frisee, capers and parsley. Drizzle with lemon vinaigrette and lift mold from smoked salmon tower.
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Kendall Jackson Chardonnay ($20) paired with Nantucket Scallop and Macomber Turnip Tian with an Apple Butter Sauce
Yield: 4pp
For Sauce:
1 Cup Apple Cider
½ Cup White Wine
2 tbsp. Butter
Salt and Pepper to Taste
Pour wine and cider in saucepan. Bring to boil and reduce till ¼ liquid remains bay. Reduce Heat and whisk in butter. Season to taste. Keep warm.
For Tian:
1 ½ Cups peeled diced macomber turnip
1 lb. Stemmed washed spinach
1 lb. Nantucket scallops (Can use diver scallops if not available)
3 Tbs. Butter
Salt and Pepper to taste
Procedure
Preheat oven to 350º. Place turnip in cold water in saucepan, and simmer until tender. Strain, cool and puree in food processor. Season to taste and reserve. Cook spinach in hot saucepan with 1 tbs. butter until just wilted. Cool on cookie sheet. Season to taste. Sauté scallops in hot non stick pan until light brown, and cool on cookie sheet. To assemble place four - 4 inch round flan rings or open ended cookie cutters onto a wax paper lined sheet pan, and divide spinach evenly among the four molds. Repeat procedure with the Macomber turnip puree and top with scallops to form a layered effect. Place sheet in oven for 6 minutes, remove and place on plates. Finish with a ribbon of sauce and a sprinkling of garnish.
For Garnish:
3 oz. Chopped Crisp Bacon
½ cup finely diced Butternut Squash
½ cup finely diced Macomber Turnip
½ cup Cranberries
1 tbsp. butter
¼ cup Chopped Chives
Salt and Pepper to taste
Melt butter in sauté pan. Add squash, turnip, cranberries and bacon. Cook for two minutes, vegetables should retain shape. Season to taste. Toss in chives
(Copyright (c) 2009 Sunbeam Television Corp. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)
The Restaurant: Meritage
Willakenzie Pinot Noir ($22) Paired with Pistachio Crusted Chicken Breast
Yield 4 servings
Ingredients
½ c Fennel (bulb)
1 c. Spinach
1 ea. Spanish Onion
2 tbs. Butter
1 lb Skinless, boneless chicken breast
Salt and Pepper to Taste
1 ea. Egg, beaten
½ c. Sifted Flour
¾ c. Crushed Pistachio nuts
2 tbs Butter
Procedure
Peel and thinly slice onion, clean and thinly slice fennel, cutting horizontally against grain. Clean and remove stems from spinach.
In sauté pan, melt butter; add onions and fennel cook until light brown and tender. Add spinach and cook just until wilted. Remove and cool.
Lightly pound chicken breast to 1/8 inch thick. Season lightly with salt and pepper and place stuffing on breast forming a line. Roll into a log. In three separate shallow pans place flour, beaten egg and pistachios. Dredge chicken in flour, remove excess and roll into egg mixture and then coat with crushed pistachios.
Place onto cookie sheet and place into refrigerator for one hour to set crust. Pre heat oven to 350 degrees.
Heat 8" pan over medium heat, add butter, when butter starts to bubble, place chicken in pan and sauté until golden brown on all sides. Place onto a racked cookie sheet and place into 350 degree oven and let back for 25 minutes.
Served over green and yellow string beans.
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Simi Cabernet ($23) Paired with Slow Cooked Boneless Beef Short Ribs in a Vegetable and Black Fruit Sauce
Yield 6 servings
Ingredients
6 ea. 6oz. Boneless Beef Short ribs
1 ea. Small Onion
1 ea. Carrot
1 ea. Celery
3 c. Red Wine
1 ea. Pitted Plum
¼ lbs. Pitted Cherries
½ pint Blackberries
2 c. Chicken Stock
Salt and Pepper to taste
Procedure
Preheat oven 350
Trim excess fat from short ribs.
Peel carrots and onions and rough chop all vegetables.
Heat braising pan over medium flame on stove.
Add short ribs fatty side down and sear both sides golden brown.
When turning side over add vegetables and fruit.
Stir together and cook for 4 minutes.
Deglaze pot with red wine and bring to boil.
Simmer until red wine reduces to ½.
Add chicken stock and bring to boil.
Cover with aluminum foil and place into oven.
Cook for one hour until short ribs are tender.
Remove from oven, place back onto stove.
Remove short ribs and place into small pan.
Reduce remaining liquid to sauce consistency. Skimming fat as necessary, throughout reduction process.
Season to taste.
Strain liquid over short ribs.
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Borgro Prosecco ($15) paired with Smoked Salmon, Avocado & Sour Cream Tower
Yield 4 people
Ingredients:
½ lbs. Smoked Salmon
1 ea. Avocado
¼ c. Sour Cream
1 ea. Lemon, juiced
Salt and Pepper to taste
½ c Frisee
1 tbs Capers
1 tbs Chopped Parsley
2 tsp Olive Oil
Method
Finely dice smoked salmon and reserve. Cut in half avocado, remove pit and skin and puree. Season lightly with salt and pepper and add 1 teaspoon lemon juice and reserve. Using 2 1/2 " high by 2" diameter ring molds, divide salmon equally into four rings and press to create an even layer. Repeat process with avocado mixture and finish with sour cream. In small bowl combine olive oil, remaining lemon juice and season to taste.
To Serve:
Place molds in center of plates surround with frisee, capers and parsley. Drizzle with lemon vinaigrette and lift mold from smoked salmon tower.
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Kendall Jackson Chardonnay ($20) paired with Nantucket Scallop and Macomber Turnip Tian with an Apple Butter Sauce
Yield: 4pp
For Sauce:
1 Cup Apple Cider
½ Cup White Wine
2 tbsp. Butter
Salt and Pepper to Taste
Pour wine and cider in saucepan. Bring to boil and reduce till ¼ liquid remains bay. Reduce Heat and whisk in butter. Season to taste. Keep warm.
For Tian:
1 ½ Cups peeled diced macomber turnip
1 lb. Stemmed washed spinach
1 lb. Nantucket scallops (Can use diver scallops if not available)
3 Tbs. Butter
Salt and Pepper to taste
Procedure
Preheat oven to 350º. Place turnip in cold water in saucepan, and simmer until tender. Strain, cool and puree in food processor. Season to taste and reserve. Cook spinach in hot saucepan with 1 tbs. butter until just wilted. Cool on cookie sheet. Season to taste. Sauté scallops in hot non stick pan until light brown, and cool on cookie sheet. To assemble place four - 4 inch round flan rings or open ended cookie cutters onto a wax paper lined sheet pan, and divide spinach evenly among the four molds. Repeat procedure with the Macomber turnip puree and top with scallops to form a layered effect. Place sheet in oven for 6 minutes, remove and place on plates. Finish with a ribbon of sauce and a sprinkling of garnish.
For Garnish:
3 oz. Chopped Crisp Bacon
½ cup finely diced Butternut Squash
½ cup finely diced Macomber Turnip
½ cup Cranberries
1 tbsp. butter
¼ cup Chopped Chives
Salt and Pepper to taste
Melt butter in sauté pan. Add squash, turnip, cranberries and bacon. Cook for two minutes, vegetables should retain shape. Season to taste. Toss in chives
(Copyright (c) 2009 Sunbeam Television Corp. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)