A Taste of the Umpqua
Story and recipes Nancy Rodriguez
Last August, I had the pleasure of attending the Oregon Wine Experience in Jacksonville, where several Umpqua Valley wines were honored for their exceptional varietals. I’ve paired a selection of my favorite medal winners with a delicious menu that will help you win the accolades of your family and friends this holiday season. Enjoy!
HOLIDAY MENU
Goat Cheese and Asparagus Galette
2016 Savignon Blanc, Brandborg Vineyard & Winery
Pan-Seared Se Scallops in Wine & Herb-Lemon Butter Sauce
2017 Albarino, Abacela
Braised Lamb Shanks in Red Wine with Rosemary Parmesan Polenta
2013 Cabernet Franc, Misty Oaks Vineyard
Roasted Radicchio with Poached Plums, Prosciutto Ribbons & Pomegranate-Wine Reduction
2015 Grenache, Season Cellars
Pear Tart Tatin with Honey Glazed Hazelnuts
2017 Riesling, Whitetail Ridge Vineyard
ASPARAGUS AND GOAT CHEESE GALETTE
Wine Pairing
2016 Sauvignon Blanc, Brandborg Vineyard and Winery
The gold awarded to this wine is also reflected in its color of sheaves of wheat with an herbaceousness balanced by hints of tropical fruit.
Ingredients
1 lb. Asparagus
6 oz. Goat cheese
8 oz. Cream cheese
2 T Basil pesto
1⁄4 C Parmesan cheese, grated
1⁄4 t Lemon zest
2 Leeks, thinly sliced (white only)
1 Sheet puff pastry, thawed
Olive oil
Fresh black pepper
Kosher salt
Directions
Preheat oven to 400 degrees Fahrenheit
In a shallow pan bring water to a simmering boil. Blanch asparagus for 1 minute and remove from simmering water; place in ice bath to stop cooking. Asparagus should look bright green and be tender. Drain and pat dry. Brush with olive oil. Season with salt and pepper.
Mix together cream cheese, goat cheese, lemon zest and pesto.
Roll out puff pastry sheet to a 10x16 inch rectangle. Roll edges to create a border. Place on parchment paper-lined baking sheet. Pock pastry with a fork and bake for 10 minutes until golden brown. Remove from oven. Cool slightly.
Spread goat-and-cream-cheese mixture onto pastry sheet. Arrange asparagus on top of cheese. Return to oven.
Continue baking for another 15 minutes.
While galette continues to bake, caramelize thinly sliced leeks in olive oil. Garnish individual portions of galette with the leeks.
Serves six
PAN-SEARED SCALLOPS IN HERB-INFUSED LEMON-BUTTER WINE SAUCE
Wine Pairing
2017 Albarino, Abacela Winery
The embodiment of Spain’s signature white varietal, this is a dry wine with a mix of light, floral scents, the flavors of apple and pear with a twist of citrus for a refreshing finish.
Ingredients
2 lbs. Sea scallops
4 oz. Butter, unsalted
1 Lemon, juiced
1 T Lemonzest
1⁄4 C Italian parsley, finely diced
1 T Lemon thyme
1 C White wine, Albarino
1 Bunch arugula Olive oil
Kosher salt White pepper
16 oz. dried figs
Directions
Rinse scallops in cold water and pat dry. Season with salt and pepper.
Heat approximately 1 Tbsp olive oil in a sauté pan. Add 1 oz. of butter to pan and melt over medium heat. Add scallops to pan in single layer. Cook each side till golden brown, 1 to 2 minutes per side. Set aside while making sauce.
Melt remaining butter in sauté pan, stir in lemon juice and wine. Reduce by half, add in herbs and stir until fragrant.
Return scallops to pan and allow to macerate in sauce over low heat for 1 minute.
Plate individual servings on a bed of arugula, garnish with remaining Italian parsley and lemon zest.
Serves six
BRAISED LAMB SHANKS IN WINE
Wine Pairing
2013 Cabernet Franc, Misty Oaks Vineyard
A wine with intense aromas of blueberries and underlying hints of eucalyptus that enhance the flavors of dark berries and pomegranate with the classic characteristics of spice.
Ingredients
6 1.5 lb. each Lamb shanks
Mirepoix:
1 Yellow onion, diced
2 Carrots, diced
2 Stalks celery, diced
6 Cloves minced garlic
1 6 oz. Can tomato paste
10 C Chicken stock
Fresh black pepper
Kosher salt
Sprigs of rosemary
Directions
Preheat oven to 350 degrees Fahrenheit• Combine onion, carrot, celery for the mirepoix, sauté till tender. Add garlic and tomato paste. Place in the bottom of a roasting pan or Dutch oven.
Season the lamb shanks with the salt and pepper. Place in single layer on the mirepoix. Add the chicken stock. Bring to a simmer over low heat. Transfer roasting pan to the oven.
Braise uncovered, turning every 30 minutes until meat is fork tender. After approximately 2 hours, add wine to finish cooking.
Remove from oven and allow to rest for 15 minutes. Plate the lamb shanks individually with the polenta and sprigs of rosemary for garnish.
Serves six
ROSEMARY AND PARMESAN POLENTA
Wine Pairing
2013 Cabernet Franc, Misty Oaks Vineyard
A wine with intense aromas of blueberries and underlying hints of eucalyptus that enhance
the flavors of dark berries and pomegranate with the classic characteristics of spice.
Ingredients
4 C Chicken stock
1 C Yellow cornmeal
1 T Kosher salt
1⁄2 C Parmesan cheese, grated
2 T Butter, unsalted
1 T Rosemary, finely minced
1 Clove garlic, finely minced
Rosemary sprigs for garnish
Directions
Heat chicken stock in sauce pan to a boil, reduce to simmer. Add garlic.
Slowly whisk cornmeal into stock, stirring constantly.
Simmer slowly for 10 minutes.
Remove from heat and add butter, Parmesan cheese and rosemary. Season with salt and pepper.
Plate with lamb shanks. Garnish with rosemary sprigs.
Serves six
ROASTED RADICCHIO WITH WINE-POACHED PLUMS AND PROSCIUTTO RIBBONS
Wine Pairing
2015 Grenache, Season Cellars
A beautiful wine with a rich palate of red berries, dark cherry and blackberry, leading to a long finish with notes of mocha.
Ingredients
6 ea. Radicchio, cut in half lengthwise
6 ea. Plums, halved
8 oz. Prosciutto, cut into thin ribbons
1⁄2 C Pomegranate seeds
1 C Wine, Grenache
1 T Balsamic vinegar
Olive oil
Kosher salt
Fresh black pepper
Directions
Place radicchio on parchment-covered baking sheet, brush with olive oil. Season with salt and pepper. Roast in oven for 25 minutes. Set aside.
Toss the plums in the balsamic vinegar, place in sauce pan with wine and pomegranate seeds. Bring to low simmer and reduce liquid by half.
Plate roasted radicchio with poached plums and spoon remaining wine reduction over them. Garnish with the prosciutto ribbons.
Serves six
PEAR TARTE TATIN WITH HONEY-GLAZED HAZELNUTS
Wine Pairing
2017 Riesling,
Whitetail Ridge Vineyards
A luscious wine redolent with aromas of white flowers and a wafting of honeysuckle leading to apricots mid-palate with a light acidic finish
Ingredients
Pastry:
8 T Butter, unsalted (one stick)
1 Egg
2 T Cold water
1 2/3 C All purpose flour
1⁄4 t Salt
Filling:
5 Anjou pears, ripe
4 oz. Butter, unsalted
1⁄2 C Brown sugar
1 t Cinnamon
1⁄4 t Cardamon
1⁄4 t Cloves
Honey Glazed Hazelnuts:
2 C Hazelnuts, skins removed
4 T Honey
2 T Butter, unsalted
In mixing bowl, toss hazelnuts with melted butter and honey.
Place in shallow baking dish and roast in 325-degree oven for 25 minutes.
Allow to cool, chop and use as garnish for galette.
Directions
Soften butter, add egg, water, salt and mix in flour. Shape dough into a ball and flatten. Wrap in plastic and chill for 1 hour.
Prepare filling. Peel and slice pears, toss with spices.
Melt butter in oven safe pan (preferably a cast iron skillet). Stir the brown sugar into the melted butter. Arrange slices of pears in a concentric circle over the butter-sugar mixture. Cook on the stove top over low heat until pears become tender. Remove from heat.
Roll out pastry dough into 9-inch circle and place over pears in the pan, folding in edges. Using a knife, make 4 slits in pastry dough. Bake for 20–25 minutes until golden brown. Remove and allow to rest for 10 minutes before inverting onto serving platter. Garnish with the honey-glazed hazelnuts.
Serves six
