Type of Cuisine: December 2010 Archives

Filet Mignon with Mushrooms and Sauce Pinot Noir

| | Comments (0) | TrackBacks (0)
filet mignon 001_crop.jpgBacon wrapped Filet Mignon married with garlic, mushroom, rosemary and wine...it's an entree sure to please!  Served with a favorite side dish and a MacRostie Wildcat Mountain Vineyard Pinot Noir, it is perfect for a special occasion dinner.

Ingredients:
  • 2 (8-ounce) filet mignon steaks
  • Kosher salt and fresh ground pepper
  • 2 bacon strips
  • 2 TBS extra-virgin olive oil
  • 1 lb. Assorted mushrooms such as shitake, crimini and chanterelle, stemmed and halved
  • 1 TBS finely chopped garlic
  • 2 sprigs fresh rosemary
  • 1 1/2 cups Pinot Noir (MacRostie Wildcat Mountain Vineyard or Carneros)
  • 2 TBS prepared demi-glace (find recipe online at www.gatewaygourmet.com/demi.htm or purchase online, "Demi-Glace Gold" at www.clubsauce.com )
  • 2 TBS unsalted butter

Carmelized Apple Bread Pudding

| | Comments (0) | TrackBacks (0)
concannonVineyard_breadPuddingRecipe.jpgwith Concannon Conservancy Chardonnay Cream
Recipe from Concannon Vineyard

Comfort and sophistication in every luscious bite, this is sure to be a holiday hit at your table this season.

Ingredients:
  • 4 large eggs
  • 1/2 c sugar, divided
  • 2 1/2 c hot milk
  • 1 t vanilla extract
  • 1/2 t grated lemon zest
  • 1/8 t grated nutmeg
  • 4 c cubed day old country style bread, crusted trimmed
  • 2 tbsp raisins
  • 2 tbsp butter
  • 4 c ¾ inch wedges Granny Smith apples, cored and peeled
  • 1 tbsp lemon juice

Categories

Archives