A Sparkling Dinner for Two
Make your evening sparkle when you pair sparkling wine with each course of your menu, not just at the beginning or end. Sparkling wines are well known for their versatility in pairing with a wide range of foods, because of their high levels of food-friendly acidity. Choose a single sparkling, such as Biltmore Estate Blanc de Blancs to enjoy with each course, or experiment by trying different sparkling wines with each course.
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Sparkling Dinner Recipes
Arugula and Endive Salad with Vanilla-Roasted Pears and Blue Cheese
Pear Ingredients: • 1/2 cup sugar• 1/2 cup water
• 1 vanilla bean, split
• 1/2 cup apple juice
• 1/2 tablespoon Champagne vinegar
• 1 Bartlett pear
Method: Preheat the oven to 275 degrees. Combine the sugar, water and vanilla bean in a saucepan. Simmer for 10–15 minutes or until syrupy. Add the apple juice and vinegar, simmer for 5 minutes.
Peel the pear and cut in half lengthwise. Place in a deep baking dish and pour the apple juice mixture over the top. Cover the foil and roast for 1 hour or until tender, basting after 30 minutes. Cool to room temperature. Drain, reserving the cooking liquid and removing the vanilla bean. Slice the pears as desired. Vinaigrette Ingredients: • 1 1/2 tablespoons Champagne vinegar
• 1/2 teaspoon minced shallot
• 1 tablespoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 cup vegetable oil
• Salt and freshly ground white pepper to taste
Vinaigrette Method: Combine the vinegar, shallot, honey and Dijon mustard in a blender. Add the oil gradually, processing constantly at a low speed until thickened. Season with salt and white pepper. Pour into a container and store until serving time. Salad Ingredients: • 4 ounces arugula
• 1 head Belgian endive, split and sliced
• 3 ounces crumbled Clemson blue cheese
• Salt and cracked pepper to taste
Salad Method: Combine the arugula, endive and blue cheese in a salad bowl. Sprinkle with salt and pepper. Add the pears and the desired amount of Champagne Vinaigrette, toss to coat well. Spoon onto salad plates and drizzle with the reserved cooking liquid if desired for additional sweetness.
Pairing Suggestion: Biltmore Estate Brut
Shrimp Stuffed Rigatoni in Chardonnay Thyme Sauce
Rigatoni Ingredients: • 1/2 cup raw shrimp, peeled and deveined• 2 garlic cloves, chopped
• 1 egg
• 1/8 cup heavy cream
• salt
• white pepper
• 1 tablespoon fresh thyme, chopped
• 14 rigatoni, pre-cooked al dente
Sauce Ingredients: • 1 teaspoon olive oil
• 1 shallot, sliced thinly
• 2 garlic cloves, sliced thinly
• 1/4 cup Biltmore Estate® Chardonnay
• 1 bay leaf
• 1/2 cup heavy cream
• 4 tablespoons butter, cubed
• 1 lemon, juiced
• 1 teaspoon fresh thyme, chopped
• 6 fresh basil leaves
• salt
• white pepper
Garnish Ingredients: • 1 tomato, peeled and finely diced
• 3 oz. fresh crabmeat
• fresh bread or crostini
Method: To make the rigatoni, place the shrimp and garlic in a food processor and pulse for one minute. Add the egg and puree. Slowly add heavy cream until a smooth paste is formed. Season with salt and pepper. Transfer paste to a mixing bowl and fold in the fresh thyme. Place the mix into a piping bag with a small round tip and begin filling the pre-cooked rigatoni and set aside. For the sauce, add olive oil to a small sauce pan over medium heat and sweat the shallot and garlic. Deglaze the pan with the Chardonnay and add the bay leaf. Reduce by 3/4. Add the heavy cream and reduce by half. Add the stuffed rigatoni to the sauce and cook through. Finish with butter, lemon juice, thyme, and basil leaves. Season with salt and pepper. Garnish with fresh crabmeat and tomato. Fresh bread or crostinis are a wonderful accompaniment.
Pairing Suggestion: Biltmore Estate Chateau Reserve Blanc de Blancs – 2004 North Carolina
Decadent Truffles
Ingredients: • 8 ounces semi-sweet chocolate• 1 cup heavy cream
• cocoa powder or semi-sweet chocolate, as needed
• Optional additions: 2-3 tablespoons liqueur, roasted chopped nuts, chopped dried fruit, toasted coconut, fruit jam, peanut butter, sweet potato, caramel topping, extracts or flavorings, etc.
Method: To make ganache place chocolate into a bowl. Bring the cream to a boil and pour over the chocolate. Stir together until all is combined and chocolate is melted. Mix in any additions to the ganache you desire. Let the ganache set and scoop into portions onto parchment or wax paper. Refrigerate for 10–15 minutes then take out and round into balls. Roll into cocoa powder or coat in semi-sweet chocolate and serve.
Pairing Suggestion: Biltmore Estate Blanc de Noir