Wine & Food 
| Wine & Food |
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Pair a food you like with a wine you like and its hard to go wrong. Here are a few of the staples around here, some of which get served to our bottling crew on bottling day...others reserved for more relaxing time with family and friends. The right food paired with the right wine can be magical. Truffle Torte 1 pound Belgian dark chocolate (may also use bittersweet or semi-sweet) 1 cup heavy whipping cream 1 T sugar 1 T butter 1 T Wintergreen Winery Raspberry wine or raspberry liqueur 1 T creme de cacao 1 tsp. confectioner's sugar Raspberry sauce: 6 ounces unsweetened frozen raspberries 1/4 cup sugar Chop chocolate into small bits, and place in a bowl. Combine the heavy cream, sugar and butter in a 1 quart saucepan. Bring to a boil. Pour at once on chocolate, and stir until smooth. Make sure all the chocolate is melted. Pour half the mixture in an 8 inch round cake pan, or a 9x9 square pan. Add the creme de cacao, and mix well. Rap the pan against the counter to even it out, then set in the freezer. Add raspberry liqueur to other half, and mix well. When cooled, beat it until it lightens in color and texture. Pour over the frozen half, and place back in freezer. To prepare raspberry sauce, combine with sugar and blend. Chill. To unmold the torte, dip pan into hot water for about 15 seconds, then run a knife around the edge. Rap firmly to dislodge. Smooth with spatula, and return to the freezer for about 5 minutes. Drizzle confectioner's sugar. Serve with raspberry sauce and/or Wintergreen Winery Raspberry wine. You only need to serve fudge size pieces, as it is very rich. Three Ridges Red London Broil 2 tablespoons grape seed oil (may use olive) 1/2 cup reduced-sodium soy sauce 3/4 cup Wintergreen Winery’s Three Ridges Red or other dry red wine 1/2 tablespoon fresh ginger, peeled & chopped 3 cloves garlic, chopped 3/4 teaspoon ground allspice 3/4 teaspoon dried thyme 1/2 teaspoon dry mustard 1 ½ to 2 pounds London Broil steak (top round approximately 2 inches thick) Directions In large glass baking dish, combine oil, soy sauce, wine, ginger, garlic and spices. Whisk together. Add the meat to the dish, spooning marinade over the top of the meat. Cover with plastic wrap. Marinade in refrigerator for several hours, turning occasionally. Broil or grill meat for approximately 8 to 10 minutes per side. Carve on the diagonal into thin slices. Meat should be rare in center. Serve with one of Wintergreen Winery’s red wines such as Cabernet Franc, Cabernet Sauvignon, Black Rock Red Reserve or Three Ridges Red. MILL HILL APPLE PULLED PORK * 4 to 5 lbs pork loin roast * 1 cup or so of Wintergreen Winery’s Mill Hill Apple Wine * ½ jar Vidalia Onion Relish * 2 teaspoons dry mustard * Fresh rosemary * 1/2 cup soy sauce Place roast in your slow cooker. Combine remaining ingredients and pour over roast. Cover and cook on low for 8 hours. Pork will be so tender and moist it will fall apart. May be served as an entrée with sides like roasted garlic mashed potatoes and green beans or as a sandwich on a Kaiser roll with or without coleslaw and hot sauce. TAMARA’S MARYLAND CRAB CAKES (Black Rock Chardonnay Reserve is her wine for crabcakes) Makes approximately 8 cakes 1/2 TEASPOON GARLIC MINCED 1 TABLESPOON ONION MINCED 1 TABLESPOON CELERY DICED 2 TABLESPOONS MAYONNAISE 1 WHOLE EGG 1/8 TEASPOON SALT 1/8 TEASPOON BLACK PEPPER 1 TEASPOON DIJON MUSTARD 1 TEASPOON OLD BAY SEASONING 1/4 CUP BREAD CRUMBS 1 POUND LUMP CRABMEAT 2 TABLESPOONS OIL FOR SAUTÉING In a large stainless steel bowl combine all ingredients except crab meat and bread crumbs. Using gloved hands, gently mix in crab meat then add bread crumbs. Spread a thin layer of plain bread crumbs on work surface. Form crab mixture into equal balls, approximately 2" in diameter. Place on crumbs. Gently flatten ball of crab mixture and round the edges. Form cakes about 1/2" thick and 3" round. Refrigerate. In a sauté pan, melt 2 tablespoons of oil until hot. Gently slide in Crab Cakes 2 at a time. Brown on one side approximate 2 to 3 minutes. Turn and brown on the other side. Turn down heat to simmer and cook Crab Cakes another 5 – 8 minutes. PAIRS NICELY WITH: Riesling or Thomas Nelson White |