Hearty Fall Recipes
Fall Harvest Salad
Serves six
Ingredients: • 1 tablespoon lemon juice• 1 tablespoon sugar
• 2 cups water
• 1 1/2 Granny Smith apples
• 16 ounces mixed salad greens
• 1 cup plus 2 tablespoons Biltmore Vinaigrette (below)
• 1 1/2 cups crumbled blue cheese
• 12 slices bacon, crisp-fried and crumbled
• 1 1/2 cups caramelized walnuts
• 15 cherry tomatoes, cut into halves
Method: Combine the lemon juice, sugar and water in a 2-quart bowl and whisk until the sugar dissolves. Cut the apples into thin wedges and place in the lemon water to prevent browning. Toss the mixed greens with Biltmore Vinaigrette and the blue cheese in a large stainless steel bowl. Spoon onto 6 plates. Sprinkle with the bacon and caramelized walnuts. Add 5 cherry tomato halves to each serving and top evenly with the apples. Serve immediately. Winemaker's Suggested Pairing: Biltmore Estate Chardonnay
Biltmore Vinaigrette
Makes 5 1/2 cups
Ingredients: • 1 egg• 1 cup mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons sugar
• 1 tablespoon minced garlic in oil
• 2 teaspoons paprika
• 1 tablespoon salt
• 1 1/2 teaspoons white pepper
• 4 cups vegetable oil
• 1 cup cider vinegar
Method: Combine the egg, mustard, Worcestershire sauce, sugar, garlic, paprika, salt and white pepper in a food processor and process until smooth. Add the oil and vinegar at the same time in 2 gradual streams, processing to mix well.
Biltmore's chef makes this dressing with Gulden's Mustard.
If you prefer not to use uncooked egg, substitute an equal amount of pasteurized egg.
Duck Confit
Serve this unusual dish with the risotto for rave reviews.
Serves four to six
Ingredients: • 2 pounds duck legs (roughly 4 legs)• 2 oz kosher salt
• 1 oz garlic
• 1 oz thyme
• 15 whole black peppercorns
• 32 oz blended oil
Method: Season the duck legs with salt and let rest overnight. Place duck legs in a pan large enough not to crowd them, and cover with oil, then add thyme and peppercorns. Cover with foil and bake in a 350 degree oven for 3 hours. Check for doneness; the meat should pull away from the bone easily. Remove from oil and set aside to cool. Strain the leftover oil and reserve for another batch. Winemaker's Suggested Pairing: Biltmore Reserve Zinfandel
Three Grace's Maple and Walnut Goat Cheese Risotto
This dish pairs well with duck confit or rack of lamb, but is also wonderful by itself.
Serves four to six
Ingredients: • 2 tablespoons butter• 1 1/2 cups chopped onions
• 2 cloves garlic, chopped (or minced)
• 1 cup Arborio rice
• A little olive oil
• 4 cups heated chicken stock
• 1/2 cup Three Grace's Maple Walnut Goat Cheese
• Fresh grated Parmesan cheese
• Salt
• Pepper
Method: Melt butter in a medium pot. Drop in the onions and cook slow and low, until translucent. Raise the heat slightly and add garlic, cook a minute or two then add rice. Pour a little olive oil on the rice and stir, until it gets shiny. Salt and pepper to taste. Add about two cups of chicken stock and stir. Lower the heat and stir often until the liquid comes to the "shoulders" of the rice, then add another cup of stock. Repeat. Once the risotto is creamy and cooked to taste, cut up the goat cheese and stir into the risotto until it melts. Add a few tablespoons of fresh grated Parmesan cheese, but not too much, because the real star is the goat cheese. Add salt and pepper to taste. Eat warm and gooey. Winemaker's Suggested Pairing: Biltmore Reserve Zinfandel