Summer Recipes
Grilled Corn Salsa
Yield: 5 cups
Ingredients: • 3 ears fresh shucked corn• 1 large sweet onion, cut into 1/2 inch-thick slices
• 1 red bell pepper, halved
• 2 large tomatoes, seeded and chopped
• 2 jalapeño peppers, seeded and minced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Garnish: fresh cilantro sprig
Method: Grill first 3 ingredients, covered with grill lid, over medium-hot coals (350° to 400°) 8 to 10 minutes or until tender, turning occasionally. Cut corn kernels from cobs. Coarsely chop onions and red bell pepper halves.
Combine grilled vegetables, tomato and next 7 ingredients in a large bowl; cover and chill 2 hours or up to 2 days. Serve with tortilla chips or grilled chicken, fish, or beef. Garnish, if desired. Method: Pair with Biltmore Century Rosé
Grilled Shrimp & Peach Salad
Serves 6
Ingredients: • 1/2 pound raw jumbo shrimp• 1 tablespoon olive oil
• 2 each fresh peaches
• 1 bag mixed greens
• 4 ounces blue cheese crumbles
• 4 ounces pecan pieces
• Salt and pepper to taste
• 6 ounces Sweet Tea Vinaigrette (recipe follows)
Method: Toss Shrimp into 1tablespoon olive oil and grill for about 2 minutes on each side. Cut peaches into 8 wedges per peach; grill for 30 seconds to 1 minute per side. Toast pecan pieces. Toss mixed greens with Sweet Tea Vinaigrette and season with salt and pepper. Top greens with shrimp, peaches, blue cheese, and pecans.
Sweet Tea Vinaigrette
Ingredients: • 1 cup sweet tea• 1/4 teaspoon honey
• 1 ounce cider vinegar
• 3 ounces canola oil
• 1/4 teaspoon Dijon Mustard
Method: Simmer tea on low heat until reduced by two-thirds and cool. (Do not let boil.) Add reduced sweet tea, honey, mustard, and vinegar and wisk. While stirring, slowly add oil to emulsify. Add to mixed greens above.
Grilled Salmon Salad with Creamy Tarragon Dressing
Yield 2 1/2 cups
Ingredients: • 8 (6 to 8 ounce) Salmon Fillets (about 1 1/2 inches thick)• 1/3 cup soy sauce
• 1 teaspoon grated lemon rind
• 1/4 cup fresh lemon juice
• 1 clove garlic, minced
• 2 teaspoons Dijon mustard
• 1/2 cup vegetable oil
• 12 cups mixed salad greens
• Creamy Tarragon Dressing
• Garnish: fresh tarragon sprigs
Method: Place fillets in a large shallow dish. Combine soy sauce and next 5 ingredients, stirring well; cover and marinate in refrigerator 3 hours, turning each hour.
Remove fillets from marinade, discarding marinade. Grill fillets, covering with grill lid, over medium-hot coals (350° to 400°) 6 minutes on each side or until fish flakes easily when tested with a fork. To serve, place 1 fillet on 1 1/2 cups salad greens, and top with ¼ cup Creamy Tarragon Dressing. Garnish, if desired: Yield: 8 servings. Pair with Biltmore Reserve Chardonnay
Creamy Tarragon Dressing
The fresh herbs in this dressing also complement poached fish, filet mignon, and steamed vegetables.
Dressing Ingredients: • 2 cups mayonnaise• 1/3 buttermilk
• 3 tablespoons finely chopped fresh tarragon
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons chopped green onions
• 2 tablespoon tarragon vinegar
• 1 1/2 teaspoons Worcestershire sauce
• 1/4 teaspoon dried thyme
• 1 teaspoon sugar
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon hot sauce
Method: Combine all ingredients, and stir well with a wire whisk. Cover and chill.
Grilled Summer Vegetable Pizettas
Ingredients: • 2 heirloom tomatoes• 1 red onion
• 1 small zucchini
• 1 small yellow squash
• 2 Portobello mushrooms
• 1/2 cup olive oil
• 1 tablespoon chopped garlic
• Salt and freshly ground pepper to taste
• 1/2 cup crumbled goat cheese
• 12 basil leaves, thinly sliced
Method: Preheat a grill to hot, allowing 10 to 15 minutes to heat. Place each portion of the Pizza Dough on an inverted cake pan or baking pan and press gently into as circle. Invert the pans on the grill so that the dough circles rest on the grill. Grill for 1 to 2 minutes or until the dough is set. Remove the pans and turn the crust over. Grill until the other side is marked. Remove from the grill. Cut the tomatoes, onion, zucchini, yellow squash and mushrooms into chunks. Combine with the olive oil, garlic, salt and pepper in a bowl and toss to coat evenly. Grill the vegetables until tender crisp. Chop into bite-size pieces and sprinkle over the pizza crusts. Sprinkle the goat cheese over the vegetables. Preheat the oven to 400 degrees. Bake the pizzetas until the cheese melts and the crusts and the crusts are crisp. Sprinkle with the basil. Cut into wedges to serve. Makes four or five pizzetas Pizza Dough Ingredients: • 2 ¾ cups all-purpose flour
• 1 tablespoon sugar
• 2 0r 3 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1 teaspoon dried tarragon
• 2 tablespoons olive oil
• ¼ cup vegetable oil
• ½ teaspoon salt
• 1 tablespoon quick-rising dry yeast
• 1 cup warm water
Method: Combine the flour, sugar, garlic, basil, rosemary, tarragon, olive oil, vegetable oil, and salt in a mixing bowl; mix with a dough hook. Add the yeast and mix at low speed. Add 1/2 cup of the water gradually, mixing constantly. Add the remaining water gradually, mixing constantly until the dough pulls away from the side of the bowl. Mix at low to medium speed for 3 to 4 minutes longer. Remove to an oiled bowl, turning to coat the surface. Let rise, covered with a clean towel, until doubled bulk. Punch down to remove air bubbles and divide into 4 to 5 equal portions. Makes four or five pizzeta crusts Pair with Biltmore Sauvignon Blanc
Blueberries & Cream Cheesecake
Serves 10 to 12
Cheesecake novices need not be intimidated. The rich sour cream topping and fresh blueberry glaze hide any flaws in the cheesecake.
Ingredients: • 1 1/2 cups graham cracker crumbs• 1 1/2 cups plus 2 tablespoons sugar, divided
• 1/3 cup butter or margarine, melted
• 3 1/2 cups fresh blueberries, divided
• 3 tablespoons cornstarch, divided
• 2 (8-ounce) packages cream cheese, softened
• 4 large eggs
• 1/4 teaspoon salt
• 2 (8-ounce) cartons sour cream
• 1/2 teaspoon vanilla extract
• 1/4 cup water
Method: Stir together graham crackers crumbs, 1/4 cup sugar, and butter. Press mixture evenly in bottom and 1/2 inch upsides of a 9-inch springform pan. Bake at 325° for 9 minutes. Cool.
Process 2 1/2 cups blueberries and 1 tablespoon cornstarch in container of an electric blender until smooth, stopping once to scrape down sides. Pour into a saucepan. Cook over medium heat, stirring constantly, about 15 minutes or until slightly thickened. Set mixture aside to cool. Cover and chill 1/2 cup mixture for making glaze.
Beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, 1 at a time, beating after each addition. Stir remaining 2 tablespoons cornstarch and salt. Pour batter into prepared pam. Pour blueberry mixture over batter; gently swirl with a knife. Bake at 325° for 45 minutes or until set. Remove from oven; cool on a wire rack 20 minutes.
Stir together sour cream, 2 tablespoons sugar, and vanilla; spread over cheesecake. Bake at 325° for 10 more minutes. Cool in pan on wire rack. Cover and chill 8 hours.
Stir together reserved 1/2 cup blueberry mixture, remaining 1/4 cup sugar, and 1/4 cup water in a small saucepan; cook over medium heat, stirring constantly, until thickened. Gently fold in remaining 1 cup blueberries, cool.
Remove sides of springform pan. Spoon blueberry glaze over cheesecake. Pair with Biltmore Malvasia