Summer Salad Served With Eagles Landing Edelweiss Gold Medal Recipe

1/4 sm. onion, chopped
3 tbsp. cider vinegar
2 tsp. spicy brown mustard
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 c. vegetable oil
1/2 lb. bacon, crumbled
2 bunches romaine lettuce, torn into bite size pieces
1 can hearts of palm, quartered
1 can water-packed artichoke hearts, quartered
4 oz. blue cheese, crumbled
1 red bell pepper sliced

Puree onion with vinegar in blender. Transfer to medium bowl. Using electric mixer, blend mustard, sugar, salt and pepper.

Gradually add oil in thin, steady stream and continue beating until thick. Mix lettuce, hearts of palm, artichokes, blue cheese and bacon in serving bowl. Toss with dressing to taste. Serve.

Serve with a chilled glass of Edelweiss wine.

8 servings.

Fresh Chicken Liver Pate 

Summer Crush Gold Medal Recipe

Chicken livers
Summer Crush wine
Shallots
Garlic
Butter–5 pounds, seperated
Salt
White pepper

Remove chicken livers from container and place in a hotel pan.  Make sure that you remove any livers with bile in them (should look like a green/yellowish bruise).  After all livers have been thoroughly checked cover them in milk (this will help the flavor and also take and pull out the left over blood), next place the livers in the fridge over night.

After the livers have set in the milk drain away the milk and pat them dry with a clean towel preferable one with no lint, or possibility of leaving fuzz on the livers.  Next mince some shallots and garlic.  1 pound of butter cut up.

After that is done take your sauté pan and place it on the stove with about 1/4 pound of butter, heat the butter in the pan and add 1/3 of your shallots.  After about a minute add 1/3 of you garlic, cook about another minute.  Then add your chicken livers cook livers till a medium-rare, medium temperature making sure not to cook them to well.  Repeat this process till all the livers are cooked.  Place each finished batch in a hotel pan and cool it over an ice bath (ice bath- fill pan with ice).  You want the livers to still be warm but not hot.  Once they are all cooked place a fraction of the livers in your robo-coup, 3 pounds of butter (in little pieces at a time), salt and pepper to taste, a splash of port wine, and pulse till smooth.  Repeat this process with all the livers making sure to empty the container before starting a new batch. 

Next place liver mixture in stand mixer, and your one pound of butter.  Mix on a low speed for about 5 min or until light and well mixed.  Refrigerate until just before service then prepare in a shape of your choice and serve.

Serve with a chilled glass of Summer Crush wine.

Marinated Flank Steak Served With Eagles Landing Mr. Sippi Wine.

1 to 1 ½ #  flank steak

Marinade
½ cup soy sauce
2 TBSP vinegar
1 TBSP ground ginger
2 cloves garlic minced
2 tsp ground mustard
1 TBSP sugar
¼ c white wine

Combine marinade ingredients and pour over steak turn once to coat and occasionally during the marinating process. Marinate for 2 hours.

Broil or grill meat to desired degree of doneness. Baste occasionally while broiling or grilling. Let rest before slicing. Slice thin slices diagonally (at a 45 o angle) across the grain of the meat.

4 to 6 servings.

Nut Torte Served With Eagles Landing

Serenity Wine.

6 eggs (separated)
1½ c. white sugar
2½ T. flour
1 t. baking powder
3 c. walnuts or pecans (plus extra for decorating)
2-3 c. heavy cream
vanilla extract

Beat 6 egg yolks on medium gradually adding one and half cups of white
sugar until light yellow and foamy.

Sift together two and a half tablespoons of flour and one teaspoon of
baking powder.  Gradually add to the egg mixture.

Stir in three cups of finely ground walnuts or pecans (but not both)

In separate bowl beat six egg whites until stiff, fold into nut mixture

Divide batter between two buttered cake pans (9 inches)

Bake at 350° F for 25 to 30 minutes

Let cool

Turn out carefully

Frost with 2 to 3 cups of whipped heavy cream flavored with vanilla extract (no sugar)

Carefully split layers for 4 layered cake (optional as the cake is very fragile)

Decorate with chopped walnuts or pecans (but not both)

Sage Turkey Stew Served With Mrs. Sippi Wine

2 Tbsp olive oil
3 lbs turkey thighs (preferred) or legs (skin on, bone in)
1 medium-large yellow onion, peeled and roughly chopped
2 stalks celery, roughly chopped
1 quart vegetable or turkey stock
2 medium carrots, peeled, 1/4 inch slices
2-3 medium turnips, peeled, 1/2 inch cubes
1 medium rutabaga, peeled, 1/4 inch slices
3 medium Yukon Gold potatoes, peeled and quartered
2 teaspoons salt
1 TBSP chopped fresh sage
½ cup fresh green peas
Salt & Pepper

Need: One Dutch oven with cover.

Preheat oven to 300°F. Heat olive oil on medium high heat in a Dutch oven on the stove top. Wash and pat dry turkey pieces. Brown turkey pieces, skin side down, 2-3 minutes on each side. You may need to brown in batches if necessary. In the last 3 minutes of browning of the last batch, add the onions and celery.

Add salt and 1/2 of the stock. Bring to a simmer, remove from the stove top and put in the oven, covered, for one hour.

After an hour, remove from oven and add the rest of the vegetables - carrots, turnips, rutabaga, and potatoes, the herbs, and the rest of the stock. Return to the oven, covered, and cook until tender, another hour or more.

Remove bones and skin, discard. Season to taste. Add fresh peas and sage.

Serves 6 to 8.

Apple & Sausage Quiche Served With Grandpa's Reserve Wine

1 unbaked pastry shell
½ pound pork sausage, browned, crumbled, and drained
1 Granny Smith Apple peeled, chopped, and lightly sautéed in butter
½ cup onion diced and sautéed in butter
3 eggs
¼ tsp pepper
½ tsp salt
1 cup milk
1 3/4 cup Swiss cheese shredded

To the unbaked 9" pastry shell, add the sausage, apples, and onion. In a medium bowl whisk the eggs, salt, pepper, and milk together.  Pour over the sausage mixture. Stir in cheese.  Bake 350°F for 40 minutes.  Cool 10 minutes before slicing.

Makes 6 servings.