Autumn-Inspired Recipes
Pecan Crusted Trout
Bistro Executive Chef Edwin French
Trout Ingredients: • 1 each Brown or Rainbow Trout, dressed, boned, whole• Flour
• Salt and pepper
• Oil
Method: Season the trout with salt and pepper. Dust with flour and sauté in a skillet with oil. Coat (skin side should be down) with pecan crust (see below). Finish cooking in a 350° oven until done (about 5 minutes). Dress with Meuniere butter (see below) and serve with a lemon wedge. Pecan Crust Ingredients: • 1 1/4 cup pecans, ground
• 1/2 cup breadcrumbs, fresh home made
• 2 teaspoons olive oil
• 1 tablespoon basil, fresh chopped
• 1 tablespoon mint, fresh chopped
• 1 tablespoon lemon juice, fresh
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
Method: Combine all ingredients in a medium bowl. Yields 1 1/2 cups. Meuniere Butter Ingredients: • 4oz butter
• 2 teaspoons parsley
• Juice from 1/4 lemon
Method: Melt butter in saucepan until slightly brown and nutty. Add parsley and lemon juice to the melted butter. Bring to a boil. Remove from heat. Winemaster's Suggestion: Serve with Biltmore Viognier.
Wild Mushroom Bruschetta
Ingredients: • 1 pound shiitake mushrooms• 1 pound cremini mushrooms
• 1 pound oyster mushrooms
• 1 pound button mushrooms
• 1/2 cup olive oil
• 1/2 cup minced garlic
• 4 shallots, chopped
• 1/2 cup (1 stick) butter, melted
• 1 cup marsala wine
• 2 cups canned whole tomatoes
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 3 tablespoons chopped fresh parsley
• 1 tablespoon salt
• 1 1/2 teaspoons pepper
• 2 loaves French bread
• melted butter
• 1 cup (4 ounces) grated Parmesan cheese
• 4 cups (16 ounces) shredded Gouda cheese
Method: Preheat oven to 400 degrees. Sauté mushrooms in olive oil in a heated saucepan. Sweat the garlic and shallots in 1/2 cup butter in a saucepan until tender. Add the mushrooms and sauté for 5 minutes. Add the wine, stirring to deglaze the saucepan. Cook until the liquid evaporates. Drain the tomatoes and press to remove any excess liquid. Add to the mushroom mixture and then stir in the basil, oregano, and parsley. Season with salt and pepper.
Cut the bread into halves lengthwise and brush the cut sides with melted butter. Place on a baking sheet and bake in preheated oven for 3 minutes. Spread mushroom mixture on the bread and top with Parmesan and Gouda cheeses. Broil just until the cheeses melt. Slice to serve. Serves 4 to 6.
Winemaster's Suggestion: From our cookbook, Biltmore—Our Table to Yours, this appetizer from the Bistro served with award-winning Biltmore Pinot Noir is perfect for chilly fall evenings.
Prosciutto-Wrapped Wild Salmon with Mushroom Risotto
Ingredients: • 5 tablespoons butter, cold• 1/2 white onion, diced
• 1 cup Arborio rice
• 1/2 cup Biltmore Estate® Chardonnay Sur Lies
• 3 cups hot chicken broth
• 4 filets wild salmon, 7 oz. each
• 8 slices Prosciutto
• 12 fresh Shiitake mushrooms
• 8 each Chanterelles and Morels or other fresh mushrooms
• Salt
• White Pepper
• Olive Oil
Method: Add 1 tablespoon butter and diced onion to a heavy saucepan. Cook over medium heat, without browning. Add rice and stir well to coat. Deglaze with the Chardonnay and stir using a wooden spoon or spatula. Add enough hot broth to cover the rice and continue to stir constantly over low to medium heat. Repeat this process two more times while continuing to stir. Season with salt and white pepper. While the risotto is cooking, lay 2 slices of prosciutto flat and wrap around each piece of salmon. In a hot skillet add a touch of olive oil and begin searing the prosciutto-wrapped fish on all sides. Transfer to a 400°F oven and continue to cook for about 5 minutes or until fish is cooked through. In a small hot skillet sauté mushrooms in a teaspoon of olive oil. Fold the mushrooms into the risotto and finish the risotto with 3–4 tablespoons cold butter. Serves 4. Winemaster's Suggestion: Serve with Biltmore Estate® Chardonnay Sur Lies.
If a wine is used in the preparation of a dish, it is favorable to serve the same wine. This smooth, buttery, un-oaked Chardonnay is a delightful addition to this rich dish.
Herbed Tenderloin With Roasted Tomatoes
Ingredients: Ingredients: • 2 pounds beef tenderloin• 2 teaspoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon fennel seed
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
Method: Add oil to hot skillet and sear beef tenderloin on each side over high heat until a brown crust develops. Make a paste of the salt, pepper, herbs, garlic powder, and olive oil—rub over the surface of the seared tenderloin. Place tenderloin on a roasting rack over a shallow roasting pan in a 350°F oven. Roast until internal temperature of beef is 125°F. Let rest for 20 minutes before slicing, if serving hot. If serving cold, let cool completely before slicing. Roasted Tomatoes Ingredients: • 12 plum tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• Salt and pepper to taste
• 1/2 cup Asiago cheese, shredded
Method: Cut tomatoes in half and toss with olive oil, garlic, herbs, salt, and pepper until evenly coated. Place tomatoes on roasting racks, cut side up. Roast at 350°F degrees for 20 minutes. Top with Asiago cheese if desired. May be served hot from the oven or at room temperature. Serving Suggestion: Slice the cooled beef tenderloin and arrange on a platter with cooled roasted tomatoes, shaved red onions, assorted olives, crumbled bleu cheese, roasted red peppers, pickled vegetables such as okra and beans, cherry peppers, and banana peppers. Winemaster's Suggestion: Serve with Biltmore Estate® Château Reserve Cabernet Sauvignon.
This robust, well-balanced wine offers hints of black currants and plum.
Praline Pumpkin Pie
Ingredients: • 4 tablespoons butter, melted• 1/3 cup brown sugar, packed
• 1/2 cup pecans, chopped
• 1 pie crust, unbaked
• 3 eggs
• 1 egg yolk
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon salt
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon ginger, ground
• 1/2 teaspoon cloves, ground
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 2 cups pumpkin puree
• Candied pecans (optional)
• Whipped cream (optional)
Method: Preheat oven to 400°F. Combine melted butter, 1/3 cup brown sugar, and pecans. Press praline mixture into unbaked pie shell and bake in preheated oven for about 10 minutes. In a bowl combine eggs, egg yolk, sugar, and 1/2 cup brown sugar. Add the salt and spices, mixing well. Slowly stir in the milk and heavy cream, and then add the pumpkin puree. Pour mixture into pie shell over praline mixture. Bake at 400°F for 10 minutes, then reduce temperature to 350°F and bake for another 40–50 minutes or until set. If desired, garnish with candied pecans and whipped cream when cool. Winemaster's Suggestion: Serve with Biltmore Estate® Century.
This semi-sweet wine is created from a unique blend of grapes—delicious with pumpkin pie and other light desserts.
Red Velvet Cake with Cream Cheese Frosting
A favorite at the Stable Café and a true Southern classic, this combination of chocolate and cream cheese is irresistible!
Red Velvet Cake Ingredients: • 4 1/2 cups cake flour• 2 teaspoons baking soda
• 2 teaspoons baking cocoa
• 3 cups sugar
• 2 3/4 cups vegetable oil
• 5 eggs, lightly beaten
• 1 3/4 cups buttermilk
• 4 teaspoons vinegar
• 2 teaspoons vanilla extract
• 1/4 cup red food coloring
• Cream Cheese Frosting (see below)
Method: Preheat oven to 300 degrees. Sift flour, baking soda, and baking cocoa together. Combine sugar, oil, and eggs into a mixing bowl and beat at medium speed with a paddle attachment until smooth. Add the sifted ingredients gradually, mixing well. Add the buttermilk, vinegar, vanilla, and food coloring, mixing until just combined.
Spray a deep 10-inch cake pan with nonstick cooking spray and line the bottom with a circle of baking parchment. Spread cake batter into the prepared pan. Bake 40–50 minutes or until a wooden pick inserted into the center comes out clean. Cool in the pan for 10 minutes and remove to a wire rack to cool completely.
To frost, trim the top of the cake to make it level and cut the cake carefully into three layers with a large bread knife; reserve the trimmings for a crumb garnish if you desire. Spread Cream Cheese Frosting between the layers and on the top and side of the cake. You may also bake the cake in 3 layers, adjusting the baking time accordingly. Serves 12.
Cream Cheese Frosting Ingredients: • 3/4 cup (1 1/2 sticks) butter, softened
• 12 ounces cream cheese, softened
• 2/3 cup shortening
• 2 (1-pound) packages confectioners’ sugar
Method: Combine butter, cream cheese, and shortening in a mixing bowl. Beat at medium speed with a paddle attachment until light, scraping the sides of the bowl occasionally. Add confectioners' sugar gradually and beat for 5 minutes or until fluffy. Fills and frosts one cake. Winemaster's Suggestion: Serve with Biltmore Winemaker's Selection Chenin Blanc.