Field to Table Festival Featured Recipes
White Sangria
Deerpark Restaurant's Executive Chef Angela Guiffrida created this refreshing drink recipe.
Ingredients: • 1 cups sugar• 1/2 cup water
• 2 Fuji apples
• 2 D'Anjou pears
• 2 nectarines
• 1 mango
• 2 blood oranges
• 6 juice oranges
• 3 lemons
• 2 limes
• 2 bottles of Biltmore Chardonnay Sur Lies
• 1 cup brandy
Method: Combine sugar and water in a small saucepan. Heat over medium heat until sugar is dissolved, then set aside to cool. Dice apples, pears, and mangos. Slice nectarines, blood oranges, 2 juice oranges, 2 lemons, and 1 lime. Juice the remaining citrus fruits. In a gallon pitcher mix the sugar water, wine, brandy, juice, and fruit. Refrigerate overnight or until ready to serve.
Southern Black-eyed Pea Cakes
The Stable Café's Executive Chef Don Spear created this signature appetizer, which pairs well with Biltmore Merlot.
Yields 6 servings
Ingredients: • 1 small onion, finely chopped• 1 medium red bell pepper, diced
• 1 tablespoon butter
• 2, 12-ounce cans of black-eyed peas, drained
• 1 teaspoon celery seed
• 1 teaspoon granulated garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 cup bread crumbs (for cakes)
• 1 egg
• 1/4 cup canola oil
• 1 1/2 cups bread crumbs (for crust)
Method: In a small pan, sauté onions and pepper with butter until tender, about 5minutes. Remove from heat and let cool. Drain black-eyed peas. Place one can of peas in a food processor and pulse until smooth. In a 2-quart mixing bowl incorporate cooked vegetables, puréed and whole black-eyed peas, and remaining ingredients. Mix well.
Form mixture into round balls—approximately the size of a golf ball. Dust balls with reserved breadcrumbs. Press into patties, covering with breadcrumbs on both sides. Sauté cakes in canola oil over medium-low heat for 3–5 minutes or until lightly brown on each side. Serve with salsa and sour cream.
Smoked Trout Salad
The Bistro's Executive Chef Edwin French created this savory treat, which pairs well with Biltmore Estate Méthode Champenoise Blanc de Blancs.
Yields 6 servings
Ingredients: • 1/4 cup whole-grain mustard• 2 tablespoons capers
• 1 tablespoon shallots, julienned and diced again
• 1 tablespoon fresh lemon juice
• 1 teaspoon white pepper, freshly ground
• 3/4 pound smoked trout
Method: Combine mustard, capers, shallots, lemon juice, and pepper until all ingredients are evenly mixed. Gently flake the trout into quarter-sized pieces in a mixing bowl. Add mixed ingredients, gently folding until all of the trout is evenly coated. Serve chilled with sliced Granny Smith apples and grilled bread.