Hearty Winter Dishes to Nourish the Body and Warm the Soul

Our second post in the winter food and wine pairing series features two recipes from Olympic Cellars. The first is a favorite of Winery Owner Kathy Charlton. The second was provided by Winemaker Benoit Murat, Olympic Cellars’ “resident foodie.”

We hope you’ll have the opportunity to enjoy these tried and true recipes and suggested wine pairings with family and friends this season. If so, please share your “culinary experience” with us! We welcome your comments.

Quick, Warm Your Soul, Minestrone Soup

Soup is my comfort food, particularly when enjoyed with a nice, warm, buttered whole grain roll and a glass of our Gold Medal 2005 Syrah or “Gracefully Aging Red,” our 2006 Zinfandel.

After a long day at the winery, I appreciate a tasty meal that’s fast and easy to prepare. I don’t go into “food stress” with this 15-year-old recipe I found while living in Dallas.
– Kathy Charlton, Owner, Olympic Cellars

2 cups diced zucchini
1/2 cup past shape of choice, uncooked
1/8 tsp pepper
2 cloves garlic, minced
2 (16-ounce) cans of chicken broth
1 (141/2 – ounce) can Italian-style stewed tomatoes, undrained and coarsely chopped
1 (16-ounce) can red kidney beans, drained
1 (10-ounce) package frozen peas and carrots (I just use frozen peas and fresh sliced carrots)
1/2 cup grated Parmesan Cheese

Combine first 8 ingredients in large saucepan; bring to a boil. Cover, reduce heat and simmer 10 minutes or until pasta is done, stirring occasionally. Stir in cheese; ladle into bowls. For more interesting flavor, try adding some basil pesto to taste and stir in. Makes 9, one-cup servings.

Boeuf Bourguignon (Beef Burgundy)

This recipe, provided by Olympic Cellars’ Winemaker Benoit Murat, is ideal for cold weather and easy to prepare. Pair with Olympic Cellars’ Gold Medal 2005 Syrah.

Ingredients:
2-3 slices bacon, chopped
1 lb beef stew meat, cubed
1 onion
2 Carrots
Celery
Minced Garlic
Sliced Mushrooms
1 Tablespoon Flour
Thyme
Bay Leaf
Rosemary
1 Cube Beef Bouillon, prepared
Red wine

Chop onion, celery and carrots and set aside in a bowl.

Sear bacon in a large stew pot. Salt and pepper stew meat, and add half of meat to pot. Brown on all sides, and remove from pot. Add remaining half of beef to pot and brown, adding oil if necessary.

Next, combine all browned meat in the pot and add flour, stirring frequently. Remove meat, place in a bowl and set aside.

Place chopped vegetables in pot and stir-fry for a few minutes.

Return meat to pot, adding minced garlic, sliced mushrooms. Add beef broth and red wine, completely covering contents.

Wine can be good stuff so you can drink a part of it before, or cheap stuff for cooking. You will need about 2 bottles.

Add all herbs and simmer, uncovered, for 2 or 3 hours.

Serve as a soup or over pasta, rice or potatoes. You can add the potatoes 20 minutes before serving and allow them to cook in the stew.

Wineries Share Favorite Seasonal Recipes

The cold days of winter present the perfect opportunity to gather with family and friends over a hearty meal. In the next series of posts, the Olympic Peninsula Wineries will share with you some favorite recipes and wine pairings that are sure to delight all those who grace your table.

Our debut recipes come from Don and Vicki Corson of Camaraderie Cellars. One is an appetizer recipe perfect for holiday entertaining. The other is a main course recipe created by Don and Vicki’s son, Steve Corson. Steve is a Research Chef for Northwest Naturals in Bothell, WA. He creates a new recipe each quarter for the Camaraderie Cellars Wine Club. Bon Appetit!

Blue Cheese Cocktail Cookies

Yield: About 4 dozen cookies Pair with Camaraderie Cellars’ Cabernet Sauvignon

1 cup butter, at room temperature
¼ tsp. cayenne pepper
1 ½ cups crumbled blue cheese
2 cups all-purpose flour
2 cups crisp rice cereal, such as Rice Krispies
2 slices bacon, cooked and crumbled (optional)

1. Preheat oven to 350 degrees. With a mixer on medium speed, cream together cream cheese and butter until light and fluffy. Add cayenne, blue cheese, flour, rice cereal, and bacon (if using) and beat on medium-low speed until well blended. The dough will be stiff.

2. Roll 1 tablespoon portions into balls and place slightly apart on baking sheets. Flatten each ball with a fork.

3. Bake until cookies are golden brown, 12 to 15 minutes.

From Sunset Magazine 2/06

BLACK FOREST PORK TENDERLOIN

Serves 6-8 Pair with Camaraderie Cellars Merlot

2 tablespoons olive oil
Two 1 pound pork tenderloin, trimmed of fat and silver skin
2 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
2 cups dry red wine, preferably good-quality Merlot
1 cup cherry preserves
1 tablespoon water (optional)
2 ½ teaspoons cornstarch (optional)

Heat a large heavy-bottomed skillet over medium-high heat and add the oil. Lightly sprinkle the pork on all sides with the salt and pepper. When the oil is hot, add the pork and cook, turning with tongs, until browned on all sides, a total of 4 to 5 minutes.

Reduce the heat and continue cooking the meat, turning occasionally, until still slightly pink at the center when cut with a paring knife, 25 to 30 minutes. Transfer the meat to a large plate and tent with aluminum foil to keep warm.

Add the wine and preserves to the pan, scraping up the brown bits in the bottom of the pan with a wooden spoon or heatproof rubber spatula. Bring to a simmer and cook until the liquid reduces slightly, 7 to 10 minutes. For a thicker sauce, mix the water and cornstarch and add to the pan, then stir well and simmer for 1 minute, or until thick and shiny.

To serve, slice the tenderloin and spoon the cherry-wine sauce over the meat.