FROM THE HAZLITT KITCHEN
It's no secret that we enjoy our wines very much,and certainly we hope that you love them too. And one of our favorite things is to infuse Hazlitt wines into our passion for great meals. Cooking with wine can be a lot of fun with family and friends or may even add a touch of romance to time spent with someone special. "I love cooking with wine. Sometimes I even put it in the food!" quips an apron in our gift shop. Over the years our staff has done a lot of cooking with wine for winery events and family gatherings. Tasty recipes don't need to be difficult or costly to prepare. Below are a few of our favorites from the Hazlitt kitchen files.
Pan Seared Scallops in Lemon Thyme Cream Sauce
3 Large Scallops
Seasoned Flour (magic)
1-2 cup Heavy Cream
2 Tbsp Fresh Thyme
1-2 Tbsp Lemon Juice
Salt & pepper to taste
1/2 cup Chicken stock
1/2 Tbsp Shallots
1/2 Tbsp Garlic
1/4 c White Wine
Dredge scallops in seasoned flour and sear with shallots and garlic. Turn scallops. Add white wine, thyme, salt & pepper, chicken stock. Reduce heat 1/2 then add heavy cream. Reduce heat until sauce is rich.
John Santos' Jerked Around Chicken
3 cloves garlic
1 large onion
4 Scotch bonnets – Habanero peppers
5 small sweet peppers
½ cup soy sauce
¼ cup red wine vinegar
¼ olive oil
¼ brown sugar
1 tsp pepper corns crushed
½ tsp allspice
½ tsp ground cloves
½ tsp ground nutmeg
½ tsp cinnamon
2 Tbsp minced ginger
Place all ingredients (except chicken) in a food processor, and blend
Marinate with 1½ pounds of chicken breast strips for 1 to 2 days.
Cook on grill.
Note: This recipe is great for all kinds of meat and will keep for up to a week in the fridge.
(Add 1 tablespoon of rosemary and use for a pork roast marinade.)
Yield: 4 servings
5 (10 inch) flour tortillas
8 oz. dairy sour cream
1 package (8 oz.) cream cheese softened
1 can (4 oz.) diced green chilies, well drained
1 can (4 oz.) chopped black olives, well drained
1 cup grated Cheddar cheese
½ cup chopped green onion
Mix the filling ingredients together thoroughly. Divide the filling
and spread evenly over the tortillas; roll up tortillas.
Cover tightly with plastic wrap, twisting ends.
Refrigerate for several hours.
Unwrap; cut in slices ½ to ¾ inch thick. Discard ends. Lay pinwheels flat on a glass serving plate.
Leave space in center of plate for small bowl of salsa, if desired.
Makes about 50 pinwheels.
Cheese & Spinach Stuffed Shells
In boiling water seasoned with salt and a splash of olive oil cook 1/2 box jumbo shells (about 20) to al dente stage. DON’T OVERCOOK!! Drain & allow to cool.
2 c. shredded mozzarella cheese
1-15 oz. container ricotta cheese
1 c. Parmesan cheese
2 eggs, lightly beaten
1-10 oz. package frozen chopped spinach, well drained
Salt & pepper to taste
Stuff each shell with the cheese and spinach mixture. Spoon a thin layer of red sauce in the bottom of a 9 X 13 baking dish. Add stuffed shells and top with sauce. Sprinkle with Parmesan cheese. Bake at 325∞ for 25-30 minutes.
Serve with a green salad, a loaf of Italian Garlic bread and a glass of Hazlitt Schooner Red or Red Cat!
Red Cat Gelatin Shots
25 two oz. Plastic souffle’ cups
One cup boiling water
One 3oz. Box Raspberry Gelatin
1/4 Envelope unflavored gelatin
1 3/4 cup Hazlitt Red Cat
1/2 Cup Ice
Bring one cup water to a boil. Stir in gelatins until dissolved. Remove from heat and add ice. Allow the ice to melt which cools the blend before adding the wine. This will prevent the alcohol from burning off. Stir in Red Cat and pour blend into cups. Refrigerate overnight. Makes apprx. 25 shots.
Red Cat Slushie
In a standard counter top blender combine.
2 parts Hazlitt Red Cat
1 part Pink Lemonade
Ice (fill to blender top)
Blend to your liking.
Hazlitt’s Special Red Cat Sauce
Sauté for 5 minutes:
1 medium onion, finely chopped
1 large green pepper, finely chopped
6 cloves garlic, minced
3 T. olive oil
2-28 oz cans tomato puree
2-28 oz cans diced tomatoes
1 c. RED CAT wine
2-6 oz. can tomato paste
2 tsp. fresh basil finely chopped
1 tsp. oregano
1/2 lb. Each sweet & hot Italian sausage cooked, drained, and crumbled
Simmer for about 3 hours. If sauce is too thick add a bit of water or more RED CAT
Hazlitt’s French Onion Soup
3 lb. onions, peeled and thinly sliced
3/4 cup butter or margarine
1 tsp. freshly ground black pepper
1 tsp. garlic powder
1/2 tsp. thyme
4 tbsp. flour
2 cans Beef Broth (bouillon)
14 bouillon cubes, dissolved in 8 cups boiling water
2 tbsp. tomato paste
2 cups Hazlitt 1852 Vineyards Schooner Red
1 “glug” of brandy
Sauté sliced onions and spices in large skillet with 3/4 cup of butter. When onions are tender and lightly colored, stir in 4 tbsp. flour and stir until smooth. Transfer onions to a 6 quart kettle and add remaining ingredients. Bring to a boil and reduce heat and simmer for 30 minutes.
Serve topped with croutons and grated Parmesan cheese or place in individual oven proof serving bowls and top with lightly toasted French bread and cover with grated mozzarella and Parmesan cheese. Place in hot oven (450°) until cheese is melted and bubbling.
Serve with a green salad and a bottle of Hazlitt 1852 Vineyards Schooner Red!
Capt'n Doug's Chicken Calypso Soup
Aaarrggh! Grab your matey and take 'em to the galley for a glass of Riesling and a bowl of this hearty Caribbean Christmas soup! Guaranteed to add a bit of spice to your holiday celebration!!
IIn 3 tbs.. olive oil, sauté
2 lb. boneless chicken breast, chopped into 1/4" pieces
6 large cloves garlic, finely chopped
4 stalks celery, thinly sliced
2 medium onions, coarsely chopped
1 shallot, finely chopped
When chicken is white throughout add:
1-12 oz. jar roasted red peppers
1/4_ cup chopped Cilantro
1 gallon chicken broth (homemade is best!)
salt & pepper to taste
1 tsp. "Red Catastrophe Hot Sauce"
Simmer for 30 minutes and add 1 lb. rotini and simmer for another 15 minutes or until pasta is tender.
Add some French bread croutons and a sprinkle of Parmesan cheese and let your taste buds enjoy a mini-vacation to the tropical islands!
Bramble Brownies w/ Port Wine Sauce
1 Box (any brand) brownie mix; follow package directions and
replace water with HAZLITT BRAMBLE BERRY WINE
Port Wine Sauce
2 tablespoons of brown sugar
1 tablespoon cornstarch
1 cup Hazlitt Port
1 teaspoon lemon juice
2 teaspoons grated orange rind
Combine sugar and cornstarch. Add to Hazlitt Port in saucepan and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes. Add lemon juice and orange rind. Serve over “Bramble Brownies”, ice cream or sherbet. Serves 4
Note: This sauce keeps in the refrigerator for about 1 week, and also freezes well.
50 slices Prosciutto
40 ounces gorgonzola
3 cups cream cheese
3 cups mixed fresh herbs chopped finely
Salt & Pepper
3 pounds medium size asparagus
Plunge asparagus into boiling water for 2 – 4 minutes, until just tender; then plunge into ice water. Remove and dry.
Slice prosciutto into 2 inch slices, mix remaining ingredients together and put a dollop of mixture on each slice of Prosciutto. Roll Prosciutto over mixture. Wrap asparagus stem with Prosciutto.
Meatballs in Cabernet Sauce
2 (1 pound) bags frozen cocktail-size meatballs (about 64 meatballs)
1 (16-ounce) can whole cranberry sauce
1 cup firmly packed brown sugar
1/2_ cup Hazlitt Cabernet Sauvignon
2 teaspoons hot Chinese mustard
In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, Hazlitt Cabernet Sauvignon and Chinese mustard. Stir to combine. Let simmer for 5 minutes stirring often. Remove from heat. Pour prepared Cabernet sauce over the meatballs. Bake for 15 minutes. Remove from oven to a heated chafing dish or slow cooker and keep warm while serving. Serve with appetizer toothpicks.
Pulled Pork à la Chip (with East Carolina Barbeque Sauce)
1 4 -5 pound pork butt (smoked)
2 cups cider vinegar
2 tablespoons molasses
1 tablespoon ground dry mustard
1/2_ cup butter
1/2_ teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1/2_ cup packed dark brown sugar
1/2_ cup Hazlitt Schooner Red
In a medium saucepan over medium heat, mix cider vinegar, molasses, ground dry mustard, butter, cayenne pepper, Worcestershire sauce and brown sugar. Cook and stir until all sugar has dissolved. Do not let mixture come to a boil. This barbeque sauce is used to pulled pork. It can be used as a marinade or add a little corn starch and make it into a thick mop sauce or basting sauce.
Molten Spiced Chocolate Cabernet Cakes
4 oz. semi-sweet baking chocolate
1/2_ cup (1 stick) butter
1 tablespoon Hazlitt Cabernet Sauvignon
1 teaspoon vanilla
1 cup confectioner’s sugar
1 egg yolk
6 tablespoons flour
1/4_ teaspoon cinnamon
1/4_ teaspoon ground ginger
Line mini muffin tins with paper liners.
Microwave chocolate and butter in large microwaveable bowl on high 1 minute or until butter is melted. Whisk until it is completely melted. Stir in wine, vanilla and sugar until blended. Whisk in eggs and yolk. Stir in remaining ingredients. Spoon evenly into muffin liners.
Bake in preheated oven 375 degrees 10 minutes or until sides are firm but centers are soft. Cool. Sprinkle with confectioner’s sugar.
Makes 24 mini cakes
Pignoli – Italian Pine Nut Cookies
1½ pounds of almond paste (broken into little pieces)
1½ cups sugar
1 cup powdered sugar
4 egg whites
2 cups pine nuts
Preheat the oven to 350 degrees. Mix the almond paste, sugars, and egg whites on low until well blended. Mix for an additional 2 minutes. Roll into 1” balls then dip into the nuts. (Wet your hands to avoid sticking.) Place
2 inches apart on a cookie sheet that has been lined with parchment paper or wax paper. Bake for 10 minutes or until golden on sides. Remove paper from the pan and let the cookies cool on paper. When cooled, peel off the paper. Makes about 3 dozen cookies.
Gret's Chicken Wing Red Catastrophe Dip
16oz. Cream Cheese 3/4 Cup Chopped Celery
2 Cups Fully Cooked Chicken (finely chopped or shredded)
1/2 Cup Crumbled Bleu Cheese
1/2 or 4oz. Maria's Bleu Cheese Dressing
1/2 Bottle or 2.75oz. Hazlitt Red Catastrophe Hot Sauce
In a medium size casserole dish combine softened bleu cheese and remaining ingredients. Stir by hand or mix at low speed until evenly blended. Bake at 350 degrees for 30 minutes. Serve on tortilla chips or crackers, or as a chicken wing dip.
1 box yellow cake mix
1 package instant vanilla pudding mix ( 3 3/4 oz size)
1/2 cup vegetable oil
1/2 cup cold water
1/2 cup HAZLITT semi-dry Riesling
1 to 1 1/4 cup chopped hazelnuts
Mix all ingredients, except nuts, for about 3 minutes using an electric mixer. Fold in 3/4 cup nuts. Grease and flour 10 inch tube pan. Sprinkle remaining nuts in bottom of the pan and pour batter over nuts. Bake at 325 for 50-60 minutes.
FOR THE GLAZE:
1/2 cup butter softened
1 cup confectionery sugar
1/4 cup water
1/4 cup HAZLITT semi-dry Riesling
Combine all ingredients and mix until smooth. With a bamboo skewer or other thin tine, poke holes in cake. Drizzle glaze over warm cake and leave in pan until cake is cool. Turn onto plate. Granish plate with strawberries if desired. Better if made 1-3 days ahead. This cake also freezes well.
TRIPLE CHOCOLATE TRUFFLE CAKE with Bramble berry sauce
(www.ghirardelli.com)...Cake recipe from this website
3 cup(s) Semi-Sweet Chocolate Chips
1 cup(s) Milk Chocolate Chips
2 ounce(s) White Chocolate Baking Bar
2 sticks unsalted butter, softened, plus additional for pan
8 large eggs, cold
1/4 teaspoon(s) salt
1/2 cup(s) heavy cream
10 ounces bramble berries
1/4 cup sugar
2 Tablespoons cornstarch
1/4 cup Hazlitt Bramble Berry Wine
1. Preheat oven to 325° degrees F. Arrange rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
2. Melt butter and semi-sweet chocolate chips over double boiler until smooth; cool slightly. Meanwhile, with a hand mixer or in the bowl of an electric mixer fitted with the whip attachment, whip eggs and salt on medium speed until doubled in volume, about 5 minutes.
3. Gently fold, in thirds, whipped eggs into melted chocolate. Pour batter into prepared cake pan and place pan in water bath. Bake until the cake pulls away from the sides of the pan and is set in the center, about 40 minutes. Remove pan from water bath to a cooling rack and cool cake completely in pan. Cover with plastic wrap and refrigerate overnight. To remove cake, dip the bottom and halfway up the sides of the pan in warm water and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold, remove parchment paper.
4. To prepare ganache, bring heavy cream to a simmer and pour over milk chocolate chips. Stir gently until smooth; cool slightly. Pour ganache over top of cake and spread with an offset spatula to evenly cover. (There will be some ganache leftover.) Chill cake until ganache sets, about 30 minutes. To garnish, grate white chocolate bar on top of cake.
Duration: 30 minutes prep and 45 minutes to bake
Temperature: 325 Degrees F
Add enough Hazlitt Bramble Berry wine to the bramble berries to make 1 1/4 cups. Mix sugar and cornstarch in 1-quart saucepan with the berry mixture. Heat to boiling. Stir 1 minute, strain. Serve over the cake.