Recipes

Grape Leaves Stuffed with Rice, Currants and Herbs

Bottled grape leaves can be found with the canned vegetables in the grocery store. This recipe can be made a day ahead and brought to room temperature before serving with Coeur d’Alene Cellars 2004 Chardonnay, which pairs nicely with the dill and mint.

24 large grape leaves (from bottled grape leaves)

Cooking spray

1 cup finely chopped onion

1/2 cup uncooked long grain rice

1/2 cup chopped green onions

2 tablespoons pine nuts

1 cup water

2 tablespoons dried currants

2 tablespoons chopped parsley

1 1/2 tablespoons chopped fresh mint

1 1/2 tablespoons chopped fresh dill

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup Major Grey’s or other chutney

1/8 teaspoon cinnamon

For the sauce:

2 eggs (see note)

Juice of 1 1/2 lemons

Rinse grape leaves with cold water and drain well. Pat dry and remove stems.

Coat a large nonstick skillet with cooking spray. Add chopped onion and sauté until tender. Add rice, green onions and nuts and cook 4 minutes, stirring frequently. Stir in water and next 8 ingredients (through cinnamon), bring to a boil. Cover, reduce heat and simmer 15 minutes. Cool slightly.

Spoon 1 rounded tablespoon rice mix onto center of each grape leaf. Fold one side of the leaf over filling. Roll up leaf tightly, jelly roll fashion. Steam grape leaves covered 20 minutes.

To make the sauce: beat eggs and lemon juice until foamy; let stand covered 10 minutes.

Cover grape leaves with sauce and serve at room temperature with Coeur d’Alene Cellars 2004 Chardonnay.

Note: This recipe contains raw eggs. According to the American Egg Board: “There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food borne illness… Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.”

Yield: 24 stuffed grape leaves

Approximate nutrition per serving: 154 calories, 6 grams fat (1 gram saturated, 34 percent fat calories), 4.5 grams protein, 22 grams carbohydrate, 53 milligrams cholesterol, 2 grams dietary fiber, 250 milligrams sodium.

Wild Mushroom Pate

Wild mushrooms such as oyster, chanterelles or morels are often available seasonally or dried mushrooms can be reconstituted with warm water. Soak dried mushrooms for 30 minutes. Button mushrooms can be substituted. Garnish the pate with additional sautéed mushrooms and thyme leaves and enjoy with Coeur d’Alene Cellars 2003 Viognier.

1/2 cup walnuts

4 tablespoons butter

1 3/4 pounds wild mushrooms, such as morels or chanterelles, chopped

6 scallions or 3 shallots, chopped

1 tablespoon fresh thyme

1/4 cup Madeira or dry sherry

1 1/2 teaspoons salt

1 teaspoon pepper

1/4 cup parsley, chopped finely

1 teaspoon lemon juice

Dash red pepper sauce

1 (8-ounce) package cream cheese, at room temperature

Heat oven to 350 degrees. Spread walnuts on a baking sheet and brown about 7 minutes. Cool and finely chop.

In a large skillet, sauté 4 tablespoons butter, mushrooms, scallions and thyme until pan is almost dry, 5-8 minutes. Stir in Madeira, 1 1/2 teaspoons salt and 1 teaspoon pepper. Cook 10 minutes more. Cool.

In a large bowl, mix mushroom mixture with parsley, lemon juice, red pepper sauce, cream cheese and reserved walnuts. Season with salt and pepper.

Line a 3-cup mold with plastic wrap, allowing a 4-inch overhang on all sides. Spoon mixture into mold and firmly press. Cover with plastic wrap. Refrigerate at least 6 hours.

Unwrap and invert onto a serving plate. Serve with baguette slices or crackers.

Yield: 8 servings

Approximate nutrition per serving: 252 calories, 20 grams fat (10 grams saturated, 72 percent fat calories), 6.5 grams protein, 9 grams carbohydrate, 46 milligrams cholesterol, 1.6 grams dietary fiber, 254 milligrams sodium.

Cabernet Sauvignon Chili

As with most chilis, this version tastes even better the next day. Add more beans to serve more people and accompany with cornmeal muffins and Coeur d’Alene Cellars 2003 Meritage, a cabernet sauvignon blend.

6 ounces turkey Italian sausage

2 cups chopped onion

1 cup chopped green bell pepper

8 cloves garlic, minced

1 pound ground sirloin

1 jalapeno pepper, chopped

2 tablespoons chili powder

2 tablespoons brown sugar

1 tablespoon ground cumin

3 tablespoons tomato paste

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/4 teaspoon salt

2 bay leaves

1 chipotle chili in adobo sauce

1 1/4 cups cabernet sauvignon

2 (28-ounce) cans chopped whole tomatoes, undrained

2 (15-ounce) cans kidney beans, drained

1 cup shredded cheddar cheese

Remove casings from sausage. Add sausage, onion and the next 4 ingredients (though jalapeno) and cook 8 minutes or until the meat is browned.

Add chili powder and the next 7 ingredients (through bay leaves) and cook 1 minute, stirring. Stir in wine, tomatoes and kidney beans; bring to a boil. Cover, reduce heat and simmer 1 hour, stirring occasionally.

Uncover and cook 30 minutes, stirring occasionally. Discard bay leaves, sprinkle each serving with cheddar cheese.

Tastes even better on the next day.

Yield: 8 servings

Approximate nutrition per serving: 372 calories, 14 grams fat (6 grams saturated, 34 percent fat calories), 29 grams carbohydrate, 52 milligrams cholesterol, 4 grams dietary fiber, 521 milligrams sodium.

Herb Roasted Chicken with Pasta Stuffing

This rich stuffing with complex herbs pairs nicely with Coeur d’Alene Cellars 2003 Syrah. If fresh herbs are not available substitute 1 teaspoon each of dried herbs. You can double the stuffing recipe to stuff a turkey for a Christmas or holiday meal.

4 tablespoons olive oil, divided

2 teaspoons butter, divided

1/2 cup chopped onion

1/2 cup chopped celery with leaves

1 clove garlic, minced

2 cups dried bread cubes

2 cups leftover cooked pasta

1/4 cup chopped fresh herbs, divided (such as thyme, parsley and basil)

Salt, to taste

Black pepper, to taste

1/4 cup pine nuts

1 roasting chicken (the biggest you can find)

Heat 1 tablespoon olive oil and 1 tablespoon butter and sauté onion and celery. Add 1 tablespoon butter, garlic, bread cubes and pasta and brown lightly. Add 2 tablespoons herbs, salt and pepper to taste and pine nuts. Remove from heat.

Stuff chicken cavity, close with a skewer and tie up legs and wings. Brush with 2 tablespoons olive oil and salt and pepper.

Bake at 325 degrees for 2 hours or until an instant-read thermometer registers 170 degrees when the thickest part of the breast is tested. Baste with remaining 1 tablespoon olive oil mixed with remaining 2 tablespoons minced herbs and bake 15 minutes longer.

Remove from oven, let stand 10 minutes and serve with Coeur d’Alene Cellars 2004 Syrah.

Yield: 6 servings

Approximate nutrition per serving: Unable to calculate.