A Holiday Taste of the Umpqua
Once again this year, we asked local chef and wine expert Nancy Rodriguez to prepare a holiday menu for our readers. This year she pairs award-winning local wines with her delicious creations.
Story by Nancy Rodriguez
This year we begin the celebration of food and wine with a savory tart that brings pears to play with a sparkling wine, scented with white floral notes and citrus. Our journey through wine country will encompass all the variegated hues in a glass, ranging from a sunlit gold to a swirl of deep garnet and with a waft and tease of summer.
Our traveling companion is the bounty of the harvest that will take us from the Farmers’ Market and into the vineyard. The aromatics and spices will lend their scent to the savory or sweet menu items and bring together the tastes that define the season.
Holiday Menu
Pear and Leek Galette with Goat Cheese and Roasted Hazelnuts
2019 Brandborg Vineyard & Winery Petillant Natural Gewurztraminer
Butternut Squash Saffron Risotto with Smoked Apple Sausage
2018 Reustle Prayer Rock Vineyards Malbec
Blue Cheese Crusted Beef Tenderloin with Balsamic Braised Fennel
2013 Girardet Vineyards & Winery Cabernet Sauvignon
Pomegranate Panna Cotta
2019 Abacela Grenache Rosé
Pear and Leek Galette with Goat Cheese and Roasted Hazelnuts
Ingredients:
Filling Crust
1.5 cups all-purpose flour
4.5 oz. butter, unsalted
1/2 t salt
1 egg, beaten
2 T water
2 leeks, white part only, thinly sliced
2 Anjou pears, peeled and thinly sliced
6 oz. goat cheese, crumbled
1/2 cup heavy cream
1/2 cup hazelnuts, roasted, skinned and chopped
2 T rosemary, finely chopped
1 T dijon mustard
Directions:
Preheat oven to 375 degrees.
Mix together dry ingredients for crust. Cut butter into flour mixture until crumbly.
Whisk together egg and 2 tablespoons of water; combine with dough
forming a ball. Flatten dough and wrap in plastic. Chill for 30 minutes.
Sauté thinly sliced leeks in melted butter until tender. Add in cream, mustard and rosemary.
Over a low heat, reduce cream mixture by half. Cool and adjust seasonings.
Roll out dough into a 14- to 16-inch round, transfer to parchment paper lined sheet pan.
Spread cooled leek and cream mixture on dough, leaving a two-inch border. Crumble goat cheese over top and arrange thinly sliced pears in concentric circle over filling. Sprinkle with additional rosemary and chopped hazelnuts.
Fold border of dough over filling and brush with egg wash. Bake for 30-40 minutes until crust is golden. Allow to slightly cool before slicing. Serves 6.
Butternut Squash Saffron Risotto with Smoked Apple Sausage
Ingredients:
• 2 lbs. butternut squash, peeled and seeded
• 1/2 lbs. smoked apple sausage, casing on
• 6 cups chicken stock
• 1.5 cups Arborio rice
• 6 T unsalted butter
• 1 cup freshly grated Parmesan cheese
• 1 tsp. saffron threads
• Freshly ground black pepper
• Kosher salt
• Olive oil
• Sage leaves
Directions:
Preheat oven to 400 degrees.
Dice butternut squash into ½-inch cubes, toss with olive oil until coated, place on sheet pan in single layer, season with salt and pepper. Roast in oven for 20-25 minutes until tender, set aside. Sauté’ sausage, cut into small dice size, set aside.
Heat chicken stock on stove top in Dutch oven or heavy bottom saucepan. Bring to low simmer.
Melt butter in saucepan, sauté’ rice coating grains with butter until golden in color. Add simmering stock to rice by the ladle full, stirring continuously until all stock has been absorbed. Approximately 30 minutes. Remove from heat.
Add into rice the butternut squash, sausage and Parmesan cheese, mix well. Garnish with sage leaves. Serves 4 to 6.
Blue Cheese Crusted Beef Tenderloin with Balsamic Braised Fennel
Ingredients:
Balsamic Braised Fennel
3 lg. fennel bulbs, cut into wedges
2 cups balsamic vinegar, reduce by half
½ cup extra virgin olive oil seasoned with salt and pepper
Freshly ground black pepper
Kosher salt
Fennel fronds for garnish
Blue Cheese Crusted Beef Tenderloin
2.5 lbs. beef tenderloin
¼ cup bread crumbs
¼ cup Italian parsley
¼ cup chives
¼ tsp. crushed black peppercorns
1 T olive oil
Wine Reduction
2 cups beef stock
1 cup red wine
3 T butter, unsalted
1 shallot, finely chopped
Sprig of thyme
Directions:
Combine breadcrumbs, parsley, chives and crushed peppercorns with olive oil to make a paste.
Slice beef tenderloin into 6 medallions, approximately 1 1/2 inches thick and 3 inches in diameter. Heat olive oil in skillet and sear medallions until browned on both sides. Arrange in a roasting pan and coat each one with the blue cheese herb paste. Roast for 6 – 8 minutes for medium rare.
In a saucepan, reduce the beef stock by half. Serve with wine reduction and braised fennel. Sauté shallot in separate pan, add wine and sprig of thyme, reduce by half. Add to beef stock and reduce again. Strain the wine reduction to remove shallot and thyme. Serve as sauce with beef medallions.
Pomegranate Panna Cotta
Ingredients:
1.5 tsp. powdered gelatin
2 cups heavy cream
½ cup confectioners’ sugar
¼ tsp. fine sea salt
½ cup plain whole milk Greek yogurt
½ cup unsweetened pomegranate juice
2 T white granulated sugar
Fresh pomegranate seeds for garnish
Mint leaves for garnish
Directions:
Lightly coat 6 ramekins with cooking spray.
Sprinkle gelatin over 2T of water in small bowl, allow to soften and dissolve.
Combine heavy cream, confectioners’ sugar, and salt in sauce pan, heat over low heat, stirring continuously until sugar is dissolved, and stir in gelatin. Remove from heat. Strain and pour into ramekins. Cover with plastic wrap and chill for 4 hours.
In sauce pan, bring pomegranate juice and white sugar to boil. Reduce heat, cooking until sauce has thickened. Remove from heat and cool completely.
To unmold, dip ramekin in hot water (do not submerge). Loosen edge with knife and invert ramekin over serving plate. Drizzle with pomegranate sauce, garnish with fresh seeds and mint leaves. Serves 6.
The Chef in the Wine Country
Nancy Rodriguez began her career in the wine business after attending culinary school in Portland. She worked with wineries in Yamhill County before following the wine trail to the Umpqua Valley. She is involved in the local wine community and passionate about telling stories of bringing wine to the table. She currently works for the City of Sutherlin and owns the Rose Hill Bed & Breakfast in Lorane.
