1. Grilled New Zealand Lamb & Glazed Shallots, Hazelnut & Orange Dressing paired with 2003 Gibbston Home Estate Pinot Noir
  2. New Zealand Venison Ragout with Kumara and Rocket paired with 2002 A&G Estate Vineyard Pinot Noir
  3. Marie-Eve’s Coq au Vin paired with 2003 Gary & Christine’s Vineyard Pinot Noir
  4. Stoller Family Turkey paired with 2003 Emily's Reserve Pinot Noir
  5. Pork Osso Buco paired with 2003 A&G Estate Vineyard Pinot Noir
  6. Seared Duck Breast with Ricotta Gnocchi paired with 2004 Emily’s Reserve Pinot Noir

Grilled New Zealand Lamb and Glazed Shallots with Hazelnut and Orange Dressing

By Greg Heffernan, Advisory Chef of the New Zealand Beef and Lamb Marketing Bureau
PAIR WITH: 2003 New Zealand Pinot Noir, Gibbston Home Estate Vineyard

INGREDIENTS FOR FOUR SERVINGS

METHOD: For the shallots: Bring a pot of water to boil and blanch the shallots. Drain thoroughly. In a clean saucepan, combine the alcohols and add the shallots. Bring to boil, then reduce the heat and cook slowly until the liquid has reduced to a thick syrupy consistency and the shallots are tender. Set aside.

For the dressing: Combine the sugar and vinegar in a heavy-based pan over high heat and boil until golden in color. Carefully add the orange juice and Grand Marnier and cook until the liquid is reduced by half. Add the demi-glace or gravy and reduce again until the dressing just coats the back of a spoon. Add the hazelnuts and season to taste.

For the lamb: Season the lamb and pan-sear or grill with a little oil until cooked to your liking. Rest covered in a warm place for 3-5 minutes. Arrange cutlets in the middle of each serving plate with a portion of the shallots and garnish with the salad on top. Spoon the dressing over top and serve warm.

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New Zealand Venison Ragout with Kumara and Rocket

By Chef Jason Smith, The Dundee Bistro
PAIR WITH: 2002 Gypsy Dancer Estates A&G Estate Vineyard Pinot Noir

INGREDIENTS FOR SIX SERVINGS

METHOD: Preheat oven to 350 degrees. Season flour with salt and pepper. Preheat an ovenproof pot with olive oil over high heat. Dust venison cubes with seasoned flour and sear in smoking oil until browned on all sides. Remove from pan. Add streaky bacon, onions and garlic, and stir until translucent. Add browned venison, wine, kumara, and thyme. Cover and place in preheated oven and cook until venison becomes tender, about one hour. Add fruit and cook ten minutes more. Dress rocket with a little olive oil, salt, and pepper. Serve ragout over the rocket salad.

Explanation of New Zealand terms:
Kumara=sweet potato
Rocket=arugula
Streaky bacon=regular bacon

The Dundee Bistro is located at
100A SW Seventh Street,
Dundee, Oregon 97115
503.554.1650

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Marie-Eve’s Coq au Vin

Assistant winemaker, Marie-Eve Hubert, passes this recipe on from her mother
PAIR WITH: 2003 Gary & Christine's Vineyard Pinot Noir

INGREDIENTS FOR SIX SERVINGS

METHOD: Pat chicken pieces dry. Heat 2 tablespoons butter in a heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add bacon and sauté until crisp and brown. Using a slotted spoon, transfer bacon to small bowl. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 10 minutes. Transfer chicken to large bowl. Add onion, shallot, carrot and garlic. Sauté 7 minutes. Sprinkle flour over mixture and stir for 2 minutes. Return chicken to pot, arranging skin side up in single layer. Add cognac to the pot, light it and watch out for the flames! Add wine, chicken broth, tomato paste, salt, pepper and bouquet garni. Simmer for 1 ½ hours.

Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms, sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add pearl onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate with mushrooms, save skillet.

Remove chicken from pot and place on large platter. Remove bouquet garni and discard. Reduce remaining sauce until it’s thick enough to coat a spoon. Add bacon, mushrooms and pearl onions to reduced sauce. Mash the chicken livers up with a fork and add to the sauce. Pour sauce over chicken and garnish with parsley.

*FLAVOR TIP: Marinate the chicken pieces in the wine, onion, carrot, 1 whole clove garlic and some peppercorns for a day or two. Before cooking, remove chicken from the marinade. Strain the marinade and reserve the vegetables and liquid separately and prepare the recipe above accordingly.

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Stoller Family Turkey

General Manager, Emily Stoller, passes this recipe on from her family
PAIR WITH: 2003 Emily's Reserve Pinot Noir

1 9-10 pound turkey, prepared for roasting*
MARINADE

TO BASTE
4 Tablespoons melted butter

METHOD With mortar and pestle, or in a small bowl with the back of a spoon, mash the garlic, salt and a bit of pepper to a smooth paste. Stir in the olive oil and the malt vinegar. Pat the turkey completely dry, inside and out, with paper towels. Spread the garlic mixture over the cavity and skin of the turkey. Cover with foil or plastic wrap and marinate in the refrigerator for at least 8 hours and as long as 24 hours.

Preheat the oven to 450ºF. Place the turkey on its side on a rack set in a large, shallow roasting pan and brush the surface with butter. Roast uncovered in the middle of the oven for 10 minutes. Turn the bird to its other side, brush with butter and roast 10 minutes longer.

Lower the heat to 325ºF. Turn and baste the turkey again. Continue roasting for 1 ½ hours, turning the turkey every 30 minutes and basting with the remaining butter and the liquids that accumulate in the pan. At the completion of the 1 ½ hours, place the turkey breast side up on the rack, baste and roast for about 30 minutes more. To test for doneness, pierce the thigh. The juice that trickles out should be pale yellow. If it is tinged with pink, roast 5-10 minutes longer.

Transfer the turkey to a heated platter, remove strings, etc. and let rest for 10-15 minutes. Carve and serve. Enjoy!

* Double recipe for 15 pound turkey, triple for 20+ pound turkey

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Pork Osso Buco

Adapted by Gary Andrus, owner and winemaker
PAIR WITH: 2003 A&G Estate Vineyard Pinot Noir

INGREDIENTS FOR FOUR SERVINGS:

METHOD Heat the oven to 350°F. Salt and pepper the pork shanks, then wrap each with 2 slices of pancetta and tie with cotton string around the pork to secure the pancetta (this also prohibits the meat from falling off the bone while cooking). Dust the pork shanks with flour, and fry in half of the butter in a heavy pan at high heat, turning several times until they are golden on all sides. Remove the shanks and set aside. Lower the heat to medium. Melt more butter in pan if necessary, then add the onion, carrot, celery and mushrooms and cook until soft and golden, 5 to 7 minutes. Pour in the wine and boil until reduced by half, stirring to dissolve the pan juices. Stir in the tomatoes, garlic, broth, salt and pepper. Immerse the pork shanks in this sauce, standing them on their side to prevent the marrow in the bones from slipping out during cooking. The liquid should come at least halfway up the sides. Simmer gently for about 1 hour. Stir from time to time, gently turning the shanks, and if the pan seems dry, add more broth. At the end of cooking, taste and adjust seasoning of the sauce. Meat should be tender enough to fall off the bone.
For the gremolata, chop the garlic; pull parsley leaves from the stems, and chop the leaves together with the garlic. Stir in the grated lemon zest.
Serve the osso buco (remove string first!) over pasta, risotto or polenta and top with gremolata.

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Seared Duck Breast with Ricotta Gnocchi

A recipe by Allen Routt, chef/owner of the Painted Lady in Newberg, Oregon
PAIR WITH: 2004 Gypsy Dancer Estates Emily’s Reserve Pinot Noir

INGREDIENTS FOR FOUR SERVINGS:

1 pound ricotta cheese
5 oz mascarpone cheese
3 eggs
5½ oz flour
Salt

4 large duck breasts (preferably Magret)
Olive oil
Salt and pepper

METHOD: Mix the cheese, flour and eggs together and season with salt. Place ingredients in a food processor and blend until smooth. Refrigerate for 1 hour. Divide dough in 6 parts. On a floured surface, roll out a section with your hands into a long thin poll and cut into ¾ inch pieces. Bring a pot of water to a boil and drop the dough pieces into the water. Cook for about 1 minute, until they float, then remove from water. Put immediately into a bowl of ice water. Drain and toss in olive oil to store.

Score (cut slits in) the skin of the duck breasts. Season well with salt and pepper. Heat up a large sauté pan on high with olive oil, add the duck breast skin side down and turn the heat down to medium. Cook until skin is crispy and brown, about 5-10 minutes. Turn breasts over and cook for another 5 minutes for medium rare, or 10 minutes for medium well. Remove from the sauté pan and let duck rest for 15 minutes.

When time to serve, reheat gnocchi in a little butter, stock and your favorite herbs. Garnish with sautéed mushrooms and grated parmeson cheese. Rewarm the duck in the oven for one minute and slice, serve atop the gnocchi and garnish with chopped fresh herbs.

The Painted Lady is located at
201 S. College Street
Newberg, OR 97132
503.538.3850

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