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Shenandoah Vineyards Sobon Estate
Recipes
Easy Dinner
2 pounds stew
meat (fresh or frozen) Or use London broil or your favorite cut
of meat
1 package dry onion soup mix
1 large can chopped tomatoes
3 Tbsp. tapioca
½ cup Shenandoah Vineyards Paul’s
ReZerve Vineyard Zinfandel
2 pieces of bread, broken up
Pinch of
thyme, rosemary and marjoram
1 Tbsp. salt
1 Tbsp. sugar
Preheat oven to 250 degrees. Combine all ingredients in a large oven-save pot and cook for four hours.
Pairing:
Enjoy with the rest of the bottle of Sobon Zin!
Salad Dressing
4 cloves garlic
1-1/2 Tbsp. salt
1/8 tsp pepper.
1/3 cup Sherry wine vinegar
1/3 cup Shenandoah Sauvignon Blanc
1 Tbsp. Dijon mustard
1 cup extra virgin olive oil
Grind salt, pepper and garlic
together with a mortar and pestle. Add ground mix and mustard to vinegar
and water. Stir. Add oil, shake well and pour over salad. Toss and
serve.
Variations: Grind ¼ cup loosely
packed tarragon leaves with the garlic, salt and pepper.
Grind ¼ cup fresh oregano leaves with the garlic, salt and pepper.
Pair with Shenandoah Sauvignon Blanc
Summer Salmon
Serves Four
2 pounds salmon (the thick slice cut
across the fish behind the head)
3 oranges, peeled and sliced
2 tsp. nutmeg,
freshly grated
½ cup Shenandoah Vineyards Barbera
Juice of one orange
Salt
Skin the salmon. In a pan just large enough for the fish, make a layer of orange slices. Put the salmon on top and season with the nutmeg and salt. Pack the remaining orange slices around the sides and over the top of the salmon. Pour on the wine and orange juice and bring to a boil. Cover and simmer for 15 minutes or until the salmon is just cooked. Serve with triangles of roasted bread or jasmine rice.
Pair with Shendandoah Vineyards Barbera
Shenandoah Valley Harvest Pasta
From the kitchen of Leon Sobon
(20 minutes preparation time, 10
minutes cooking)
1 pound pasta (I prefer Ronzoni
shells)
Or 2 pounds fresh pasta, undercooked
and firm
½ cup pine nuts
¼ pound fresh mushrooms
1 large red onion, or 3 bunches of
green onions
1 large clove of garlic, sliced and
chopped
4 cups fresh vegetables (red bell
peppers, zucchini, peas, broccoli, green beans)
2 large tomatoes diced, or 1 can redi-cut
tomatoes
1 Tbsp. olive oil
1 Tbsp. sesame oil
½ cup loosely chopped parsley
½ cup Shenandoah Vineyards Sauvignon
Blanc
1 can cream of chicken soup
(condensed)
Salt, white pepper, fresh herbs to
taste (I like oregano, savory or basil)
1 cup grated Parmesan cheese
The mix of vegetables chosen will
completely change the flavors and appearance of the dish. I like to dice
or julienne them according to the shape of the pasta.
In a large
skillet or wok at full heat, sauté the garlic and pine nuts in the oil
until golden. Add the onions, vegetables and mushrooms, one
ingredient a time, tomatoes last,
while constantly stirring and tossing.
Add the wine, cook and stir constantly for 4-5 minutes. Stop stirring! Season to taste. Add the broth. Stir again! When it boils, add the cream soup. Stir one minute more, then toss with the cooked pasta. Garnish with Parmesan cheese and parsley. Enjoy!
Muscat Chocolate Fudge Sauce or Fondue
One 12-oz package semi-sweet
chocolate chips
¾ cup heavy whipping cream
½ cup Shenandoah Vineyards Black
Muscat
Melt chocolate chips and heavy cream
in double boiler, starting with warm water. Heat, stirring constantly,
until chocolate chips and cream are blended. Add Shenandoah Vineyards
Black Muscat. If too thick, add enough Black Muscat to make it the
desired consistency and taste.
Keep in double boiler or fondue pot
while serving to keep the desired consistency.
Excellent over vanilla ice cream,
strawberry shortcake, or use as a fondue with angel food cake, dried
apricots, fresh strawberries, bananas, or any fresh fruit.
Boeuf Provincale
This is an excellent cold winter
evening dish.
Use our Sobon Estate Rocky Top Zinfandel to prepare, and open another
bottle to enjoy with your meal.
1-1/2 pounds stewing beef, cut into
¾-inch cubes
5 strips bacon, cut into ½-inch
pieces
¾ tsp. fresh ground black pepper
¼ tsp. salt
½ Tbsp. ground fennel seed
4 Tbsp. olive oil
2 stalks celery, diced
2 medium carrots, peeled and diced
½ Tbsp. grated orange zest
12 to 15 dry cured black olives,
pitted
2 sprigs rosemary
2 cloves of garlic, peeled and chopped
2 large Portobello mushrooms, chopped into ½- inch
slices
1 bay leaf
1 bottle
Sobon Estate Rocky Top
Zinfandel
4-1/2 cups veal or beef stock
Cook bacon pieces
and dispose of grease. Set aside. Simmer wine,
3-1/2 cups of stock, bay leaf and rosemary in sauce pan until reduced by
one quarter. Leave in pan until needed.
Mix flour, black pepper, salt and
ground fennel seed in mixing bowl. Toss beef cubes in seasoned flour
until completely coated. Remove from bowl and pat off excess flour.
Brown the floured meat in a large oven-proof casserole dish in olive oil
on high in small batches. Remove browned beef and set aside.
Lower heat under casserole dish and
add carrots, celery, garlic and whole shallots (If needed, add more
olive oil). Cook on medium heat until vegetables are browned. Add cooked
bacon.
Turn heat to high and add the browned
beef, stirring well. When pan is hot, sprinkle in remains of seasoned
flour and stir. Pour in reduced wine mixture and bring to a boil. Stir
in olives, orange zest, mushroom slices and remaining cup of stock.
Cover and cook in oven for three hours at 250 degrees.
Remove. Taste and adjust seasoning.
Pairing:
Enjoy with a bottle of Sobon Estate wine!
Spiced Nut
s1-1/2 cups
sugar (white, brown or confectioner’s sugar)
½ tsp. salt
2 Tbsp. corn syrup
½ cup Sobon Estate Zinfandel Port
½ tsp. cinnamon
2 to 3 cups walnut halves or pieces
(or almonds, hazelnuts, pecans, etc.)
Heat wine to
boiling point, add sugar, corn syrup and salt, mixing well. Cover pan and
bring to boil; let boil for 3 minutes. Remove lid
and continue boiling until syrup reaches soft-ball
stage (230-240 degrees F on a candy thermometer). Remove from heat and
add spices and walnuts. Let dry before serving. They will keep fresh for
several weeks if kept in an airtight container. They can even be frozen.
Fill a pretty
wine glass or clear container with nuts and cover with plastic wrap. Add
a bottle of the wine that you used to make the
nuts for a perfect gift.
Chicken Cabernet Francais
1 pound boneless chicken breast
1 cup flour
¼ pound butter
½ pound sliced mushrooms
½ tsp. thyme
Fresh parsley
2 sliced onions
Dash garlic powder
1 bay leaf
1 cup
Sobon Estate Cabernet Sauvignon
Salt and pepper to taste
Shake chicken in flour. Sauté chicken
in butter until brown. Add onions, mushrooms, thyme, parsley, garlic
powder, bay leave, salt, pepper and wine. Cook in oven for 1-1/2 hours
at 325 degrees, or on top of the stove in a covered pot. Serve over rice
or pasta.
Pairing: Sobon Estate Cabernet Sauvignon