Wine, Steak & Cheese

Crisp Mixed Greens with Crumbled Goat Cheese, Red Onion, Apples, and Champagne Vinaigrette

Filet Mignon with Red Wine Pan Sauce, topped with Blue Cheese Crumbs

Creamy Parmesan Risotto with Mushroom and White Wine

Mascarpone Berry Cake with Red Wine and Berries

Crisp Mixed Greens with Crumbled Goat Cheese, Red Onion, Apples, and Champagne Vinaigrette

  Yield: 2

2 cups Mixed Greens

¼ cup Goat Cheese

1/8 Red Onion, thinly sliced

1⁄4 Apple, thinly sliced

1 tablespoon Champagne

1 tablespoon White Wine Vinegar

1 teaspoon Mustard

1 teaspoon Honey

2 tablespoons Olive Oil

In a small bowl, combine Champagne, white wine vinegar, mustard, and honey.

Whisk together until combined. While whisking, drizzle in olive oil until emulsified.

Salt and pepper to taste. Toss or pour over greens. Top salad with apple, red

onion, and goat cheese.

Filet Mignon with Red Wine Pan Sauce, topped with Blue Cheese Crumbs

  Yield: 2

2 steaks

Salt and pepper to taste

Oil

¼ cup blue cheese

1/8 onion, minced

1 tablespoon roasted garlic with oil

½ cup red wine

2 tablespoons butter

1 teaspoon beef stock powder

½ teaspoon herbs de province

In a skillet over medium heat add oil. Season steaks with salt and pepper then place in pan. Cook on both sides until desired internal temperature is reached. Remove from pan. Add onions and cook until soft. Add roasted garlic, and red wine then scrape the bottom of pan to release any fond, as well as smash garlic. Add butter beef stock powder, and herbs de province. Allow sauce to boil until thickened slightly. Turn heat off season with salt and pepper then return steak back into pan. Coat both sides in sauce, top with blue cheese and serve.

Creamy Parmesan Risotto with Mushroom and White Wine

  Yield: 2

2 cups chicken stock

1 cup sliced mushrooms

½ onion, chopped

2 tablespoons butter

3 garlic cloves, minced

1 cup white wine

½ cup uncooked arborio rice

2 tablespoons butter

¼ cup heavy cream

Salt and pepper to taste

½ cup grated Parmesan cheese

 Chopped fresh parsley and Parmesan cheese

In a large pan, sauté mushrooms and onion in 2 tablespoons of butter until tender. Add garlic and rice. Cook for 2 minutes then turn heat down to medium low and add white wine. Stir until there’s more rice than liquid then slowly start adding in chicken stock ½ a cup at a time stirring until there’s more rice than liquid before adding more liquid. Once all chicken stock is added, add heavy cream and remaining butter. Stir until liquid is absorbed and butter is melted. Turn heat add, add cheese and season with salt and pepper. serve with parsley and extra cheese.

Mascarpone Berry Cake with Red Wine and Berries

  Yield: 10

½ cup fresh Blueberry

½ cup fresh Raspberry

2 Egg

1 teaspoon baking powder

1 cup All-purpose flour

2/3 cup Granulated sugar

1 orange zested

½ teaspoon Salt

¼ teaspoon vanilla

1 stick butter

1 cup mascarpone cheese

Icing:

1 can vanilla frosting

¼ cup red wine

½ cup powdered sugar

Fresh berries for serving

Powdered sugar for serving

Preheat oven to 350°F.

Melt the butter in a microwave safe bowl for 20-30 seconds. Brush a cast iron skillet with some melted butter. Let the remaining cool to room temperature. Add mascarpone cheese, egg, the cool butter, orange zest and vanilla extract to a medium mixing bowl and whisk until smooth. Combine flour, sugar, and baking powder with a spatula. Fold in 2⁄3 of the berries, use light hand so you don’t smash them. Pour into prepared pan, sprinkle the remaining berries on top. Bake for 45-47 minutes until an inserted toothpick comes out clean. Let cool.

In a bowl frosting, red wine, and powdered sugar. Mix to combine, spread over cake and top with fresh berries and powdered sugar. Serve.