Biltmore Living - Food and Wine

Spring Recipes

Smoked Trout Tartare with Horseradish and Dill

Yield: 4 Servings

Ingredients: • Cold Smoked Trout (Trimmed and Skinned) (Small Dice) 1/2 Pound
• Red Onion (Minced) 2 Tbsp.
• Capers 1 Tbsp.
• Prepared Horseradish 1 1/2 tsp.
• Fresh Dill (Rough Chop) 1 Tbsp.
• Lemon Zest (Grated) 1/8 tsp.
• Lemon Juice 1 tsp.
• Sour Cream 2 Tbsp.
• Tabasco 1/4 tsp.
• Black Pepper 1/8 tsp.
Method: Place all ingredients in a medium sized mixing bowl. Gently fold ingredients together making sure not to overwork mixture. Serve with toasted baguette slices and cucumber.

Green and White Asparagus Salad with Citrus Confit

Yield: 4 Servings

Citrus Confit
Ingredients: • Oranges 3 each
• Ruby Red Grapefruit 3 each
• Fresh mint, chiffonade 1 ounce
• Corn syrup 2 Tbl.
• Orange Juice 1/2 cup
Salad
Ingredients: • Jumbo green asparagus 1 bunch
• White asparagus 1 bunch
• Watercress 1 bunch
• Frisee 1 head
Vinaigrette
Ingredients: • Champagne vinegar 1/4 cup
• Shallot, minced 1 Tbl.
• Honey 1 Tbl.
• Fresh thyme 2 tsp.
• Dijon mustard 2 tsp.
• Salad oil 3/4 cup
Method: 1. Peel citrus fruits and cut out segments from them. Set aside. Squeeze remaining juice from fruits
    into a saucepan. Add orange juice and corn syrup. Bring to simmer over medium heat,
    reduce by 3/4. Add citrus segments, transfer to a smaller container, and cool. Add mint.
2. Peel asparagus. Bring to boil large pot of salted water. Drop asparagus into water, remove after
    color brightens, about 30 seconds. Remove to a bowl of ice water.
3. Cut long bottom stems from watercress and bottom stem from frisee. Wash well and drain.
4. Whisk together vinegar, shallot, honey, thyme and Dijon. Whisking constantly, slowly add salad oil.
    Season to taste with salt and pepper.
5. To serve: Toss frisee and watercress with some of the vinaigrette. Place on serving plates.
    Arrange 3 green and 3 white asparagus on each plate. Drizzle a bit more vinaigrette over
    each salad. Place citrus segments on plates around outside of salad, alternating orange
    and grapefruit pieces.

Crispy Potato "Pizza" with Sweet Peppers, Goat Cheese, Arugula, and Olive Tapenade

Yield: 4 Servings

Ingredients: • Idaho Potatoes 1 Large or 3/4 Lb.
• Clarified Butter 3 Tbsp.
• Kosher Salt 3/4 tsp.
• Black Pepper 1/2 tsp.
• Roasted Red Pepper (Julienne) 1/3 Cup
• Arugula (Rough Chop) 1Cup
• Lemon Juice 1 tsp.
• Goat Cheese 2 OZ.
• Olive Tapenade 1 1/2 Tbsp.
• Olive Oil 1 tsp.
Method: Set a mandoline on a thin julienne setting. Place a 7 1/2 inch non stick skillet over medium heat. Julienne potato into 1 1/2 - 2 inch strips. Squeeze any excess water out of potatoes. Toss potatoes with 1/2 tsp. of the salt and half of the black pepper. When pan is hot, add butter and then the potatoes. Scrape down the sides of the pan forming the potato into a cake. Lower the heat to medium low and gently press potato frequently to assure its shape. Cook until the bottom is very golden brown (Approx. 15 minutes). When the bottom of potato is ready, place a small plate over the potato and invert onto plate being very careful. Place remaining butter in pan and return potato to pan with the uncooked side down. Continue to cook until golden brown (Approx. 15 minutes). Remove potato from pan and place on paper towels to absorb any excess moisture. For assembly, spread olive tapenade over the top of potato (to act as the sauce). Next, crumble the goat cheese all over the pizza and arrange roasted peppers. In a small bowl, add the arugula, drizzle with olive oil, lemon juice, and season with salt and pepper. Toss together. Place the arugula salad over the to of the pizza. Cut into 4 pieces and serve. Serves as an appetizer or entrée.

Strawberry Pie

Yield: 6–8 Servings

Wine Pairing Suggestion: Biltmore Methode Champenoise Blanc de Noir Brut.

Crumb Topping
Ingredients: • All-Purpose Flour 1 1/4 Cups
• Brown Sugar 1/2 Cup Packed
• Cinnamon 3/4 tsp.
• Butter, Sliced 1/2 Cup (1 Stick)
Pie
• Pie Shell 1 Unbaked (10-Inch)
• Sugar 1 1/4 Cups
• Bread Flour 1/2 Cup Plus 2 Tbsp.
• Cinnamon 3/4 tsp.
• Salt 1/4 tsp.
• Strawberries, Cut Into Quarters 2 Quarts
• Lemon Juice 1 Tbsp.
• Butter, Melted 2 Tbsp.
• Milk 2 Tbsp.
• Vanilla Extract 1 tsp.
Garnish
• Whipped Cream
• Mint Sprigs
Method: For the topping, combine the flour, brown sugar, cinnamon, and butter in a bowl. Mix with your fingers until crumbly.

For the pie, preheat the oven to 350 degrees. Bake the pie shell for 8 minutes or just until it begins to brown. Mix the sugar, bread flour, cinnamon, and salt in a bowl. Add the strawberries and toss to coat evenly. Add the lemon juice, melted butter, milk, and vanilla and mix gently. Spoon into the pie shell and sprinkle with the topping. Bake for 1 hour. Garnish each serving with a dollop of whipped cream and a mint sprig.