Wine Pairings

These recipes are from various sources and some of our favorites. Hope you enjoy these pairings!

Turkey Tetrazzini

A favorite here at Knight Hill Winery and an excellent way to use leftover turkey.
Paris with Knight’s White & Rosé of Syrah.

Serves 6-8.
Cooking 8-15 minutes.

6 tbs. butter
5 tbs. flour
2 ½ cups regular strength chicken broth
1¼ cups half-and-half
½ cup dry white wine
¾ cup Parmesan cheese
¾ pound mushrooms, sliced
8 ounces noodles (spaghetti or tagliarini)
3 to 4 cups slivers of cooked turkey (this is also good with chicken and particularly delicious made with crab)

Melt 2 tablespoons of the butter, mix in flour and gradually blend in the chicken broth, cream and wine. Cook, stirring, for about 3 minutes after mixture starts to simmer. Stir in ½ cup of the Parmesan cheese. Measure out 1 cup of the sauce and blend in remaining cheese.

Melt the remaining 4 tablespoons butter in a pan, add mushrooms and cook until lightly browned. Cook the noodles in boiling water until just tender to the bite…not soft. Drain.

Combine the large portion of sauce with noodles, mushrooms (save a few for garnish) and turkey. Salt to taste. Spoon mixture into a shallow baking dish or individual casseroles. Spread the remaining sauce over the top and place the reserved mushroom slices. Bake in a 375 degree oven until bubbling; 15 minutes for a large casserole and 8 minutes for individual size casseroles.

Scallops and Pasta with Pistachio Pesto

Serves 2, but can easily be increased.
Pairs well with Rosé of Syrah.

1 cup chopped fresh parsley
3 tablespoons coarsely chopped pistachios
1 teaspoon grated lemon rind
¼ teaspoon ground cumin
¼ teaspoon black pepper
1/8 teaspoon salt
2 tablespoons fresh lemon juice
1 1/4 teaspoons olive oil
¾ pound sea scallops
¼ cup all purpose flour
1/8 teaspoon salt
2 teaspoons butter
2 cups hot cooked whole grain angel hair pasta (approx. 4 ounces uncooked)
Fresh ground pepper

Put first 9 ingredients in a food processor and process until a smooth pesto is attained.

Combine scallops, flour, and 1/8 teaspoon salt in large zip-lock bag. Seal and shake to coat.

Heat butter in nonstick skillet over medium-high heat. Add scallops and cook 3 ½ minutes on each side or till done.

Combine pistachio pesto and pasta in a large bowl, tossing gently. Arrange pasta on two plates and top with scallops evenly divided. Sprinkle with fresh black pepper.

Escalloped Oysters

Serves 6. Cooking 20 minutes.
Pairs well with Knight’s White.

1 pint oysters
2 cups coarse cracker crumbs
¼ cup melted butter
½ cup milk
½ teaspoon salt and pepper

Chop oysters coarsely and combine with their liquid. Mix cracker crumbs and melted butter.

Arrange a layer of cracker crumbs in shallow baking dish. Pour oysters over crumbs and continue making uniform layers, and ending with cracker crumbs.

Sprinkle with salt and pepper before covering with last layer of crumbs. Pour milk over all and bake at 400 for 20 minutes.

Flank Steak with two sauces

Pairs nicely with Rook’s Red or Cabernet Sauvignon.

Serves 4.

1 ½ pound flank steak (for recipe with red wine sauce, marinate for 2 hours in soy sauce & 1 teaspoon thyme)

Rossini Sauce (Red Wine):

Bring 1 ¼ cups red wine to a boil. Add one stick butter and 1 ¼ cups green onions. Stir until butter melts. Add two tablespoons parsley and spoon over meat.

For both recipes cook meat in butter/ oil over medium heat approx. 3 mins on a side…depends on thickness of the steak. It should be pink in the center when done. Transfer to a carving board and keep warm for the Mustard Sauce. Carve and top with Red Wine Sauce, and serve immediately.

Mustard Caper Sauce:
3 tablespoons butter
3 tablespoons dry vermouth
1 tablespoon Dijon Mustard
¼ teaspoon Worcestershire sauce
1 ½ tablespoons capers
Watercress

In same pan the meat was cooked in, over low heat, melt 3 tbs. butter in pan drippings. With a whisk, briskly stir in vermouth, mustard, Worcestershire sauce, and capers. Spoon over carved meat and garnish with watercress.

Butterflied Leg of Lamb

Serves 6 to 8. Preparation 20 minutes.
Marinate 8 hours. Cooking 30-45 minutes.

This particular cut of lamb has become a great favorite. It is so adaptable to different kinds of entertaining that menu planning is a breeze. Pairs well with Syrah.

1 6-7 pound leg of lamb, butterflied
1 cup dry red wine
3/4 cup beef broth
3 tablespoons orange marmalade
2 tablespoons red wine vinegar
1 tablespoon minced dried onion
1 tablespoon dried marjoram
1 tablespoon dried rosemary
1 large bay leaf, crumbled
1 teaspoon seasoned salt
1/4 teaspoon ginger
1 clove garlic, crushed

Place lamb in a shallow roasting pan, fat side down. Combine remaining ingredients in a 2-quart saucepan and simmer, uncovered, for 20 minutes. Pour the hot mixture over the lamb and marinate at room temperature for 6-8 hours, turning frequently.

Barbecue Method: Place meat over medium-hot coals, fat side up, for 30-45 minutes. Turn several times, being careful not to pierce meat. Periodically brush with marinade.

Oven Method: Preheat oven to 425°. Place meat, fat side up, under broiler, about 4 inches from heat. Broil 10 minutes per side. Transfer meat to preheated oven for 15 minutes.

On a slight diagonal, carve meat in fairly thin slices.

Serve with Wild Rice in a Casserole and Broccoli Cantonese side dishes.