The upcoming Winter 2010 release features two stellar single vineyard wines, 2008 Lorenzo Chardonnay and 2008 Saltonstall Pinot Noir. Lorenzo Vineyards has been our marquee chardonnay vineyard for well over a decade. This beautiful crisp Russian River wine is the closet chardonnay we produce to a true White Burgundy. The 2008 Lorenzo is paired with a lovely Sea Scallop dish.
Saltonstall is the newest addition to our portfolio. It is a Sonoma Coast vineyard that sits about 9 miles from the coast. That is about as close as a vineyard can get and still expect to ripen fruit. This leads to an extremely complex Pinot Noir, with bright fruit and nice acidity. Unfortunately, Saltonstall is an extremely small production wine (112 cases), so if you want more, I would get your orders in now. Saltonstall is paired with Whole Roasted Quail and Sweet Potatoes Anna.
SCALLOPS WITH SWEET CORN AND EDAMAME
1-1/2 pounds sea scallops
1-1/2 cups dry white wine
4 slices applewood smoked bacon cut into ¼ inch pieces
3 tablespoons butter
2 tablespoon finely chopped shallots
3 tablespoons flour
½ to ¾ cup heavy cream
1 cup fresh or frozen sweet corn
1 cup Edamame (defrosted if frozen)
Salt and pepper to taste
Pinch of cayenne or Tabasco sauce
Toasted bread crumbs or Panko crumbs
- Add the wine to a non-reactive sauté pan large enough to hold the scallops in a single layer. Bring to a simmer and add the scallops. Return to a simmer and cook them gently until almost cooked through, about 3 to 4 minutes depending on their thickness. Remove and strain scallops, reserving the liquid.
- In the same pan, sauté the bacon until it is cooked through, but still chewy. Remove and drain on paper towels. Pour off all but a tablespoon or two of the bacon fat. Add the butter to the pan and cook the shallots over low heat until softened but not brown. Stir in the flour and cook gently for a minute or two, stirring all the while. Add the reserved scallop cooking liquid, return to a slow boil, stirring to avoid lumps. Stir in a half cup of cream and continue to cook for several minutes more. Correct seasoning with salt, pepper, cayenne or Tabasco and lemon juice.
- Preheat oven to 450 degrees. Pam 6 scallop shells or individual gratin dishes. Distribute the scallops among them and pour the sauce over the scallops. Dust with the bread crumbs and bake 8 to 10 minutes until lightly browned on top and heated through.
ROAST QUAIL FILLED WITH WILD
12 whole quail, bone in or semi-boneless
6 tablespoon butter
¼ cup finely chopped shallots
1 cup each finely chopped Chanterelle and Trumpet mushrooms
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ cup chopped Italian parsley
2 tablespoons Marsala
Salt and pepper to taste
- Preheat oven to 450 degrees. 450 degrees convection setting is preferred.
- In a large frying pan, melt the remaining 4 tablespoons of butter and add the shallots and cook gently to soften. Increase heat to high and add both of the mushrooms. Cook, stirring until they have given off their liquid and the pan is dry. Add the thyme, oregano, parsley and Marsala. Stir together and correct seasoning with salt and pepper. Off heat and when cool enough to handle, fill each quail with a generous tablespoon of the duxelle.
- Rub the quail with the remaining 2 tablespoons of butter, dust with a little salt and pepper, and place on a baking sheet and then into the oven. Roast for about 20 minutes. The birds should nicely browned. Remove and allow to rest for 5 minutes before serving.
SWEET POTATOES ANNA
3 to ½ pounds sweet potatoes, peeled
6 tablespoons sweet butter, melted
8 tablespoons grated Parmesan cheese
Salt and pepper
- Preheat oven to 425 degrees. Spray completely a 10-inch round pan with cooking spray.
- Slice the potatoes into thin slices about 1/8th of an inch thick. A mandolin works well for this. Arrange slices of potatoes in overlapping layers on the bottom of the pan. Drizzle with a little of the butter and then a light dusting of salt, pepper and cheese. Repeat until all the potatoes are used. Drizzle a little butter over the top and cover the pan with foil. Press down firmly on the potatoes. Can be made ahead and chilled overnight at this point.
- Bake in the oven covered for 30 minutes and then uncover and continue to bake until potatoes are brown and crisp on top and edges. This will take about another 30 to 45 minutes. Remove from oven and allow to rest for about 5 minutes. Release the potatoes around the edges with a spatula if necessary. Drain off excess butter and then Unmold onto a serving platter. Cut into wedges and serve.
- While sweet potato skins are edible and delicious, they produce small strings that interfere with its presentation so its best to peel them. It is also better to try to pick out potatoes that are similar in size if possible as it makes it easier when doing the layer.