Recipe List:

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Apple, Currant and Sage Stuffed Chicken Breasts

Apple, Currant and Sage Stuffed Chicken Breasts(Back to Recipe List - top)
6 Servings

The perfect BBQ dish for our 2009 Los Carneros Reserve Chardonnay.....yum!

Stuffing
3 T. butter
1 medium onion, cut into ¼ inch dice
1 Granny Smith apple, cut into ¼ inch dice
1 ½ celery ribs, cut into ¼ inch dice
3 T. currants
2 T. parsley, chopped
1 ½ T. fresh sage leaves or 2 t. dried
½ t. salt
¼ t. black pepper

For chicken and pan sauce:
6 skinless, boneless chicken breast halves
1 ½ T. olive oil
1 T. all purpose flour
1 c. unfiltered apple cider
1 c. chicken stock

Melt butter in a large skillet over medium high heat. Add onion and sauté until soft, 5 minutes. Add apple, celery and currants and cook about 4 minutes, so apple is still a little crisp. Remove from heat and add next 4 ingredients. Cool completely.

Make a pocket in the chicken breast length wise with a sharp paring knife, starting from the thick end, stopping 1 inch from opposite end. Pack 1/6 of the cooled stuffing in each breast.

Preheat oven to 425°.

Heat oil in a large oven proof skillet over high heat. Dry breasts and season with salt and pepper. Sauté 2 minutes or until browned on one side and turn over. Put pan into the oven and roast until cooked through, about 15-18 minutes. Remove breasts to a platter and cover with foil to keep warm.

In the same skillet put on the stove over low heat and stir the flour into remaining fat, (add up to 2 t. oil if necessary) and cook over low heat stirring for 1 minute. Add cider and stock and bring to a boil, whisking until thickened and reduced to about 1 cup.

Cut each breast diagonally into thirds. Add any juices from the chicken into the sauce, season to taste and pour sauce over chicken. Enjoy with a bottle of Bennett Lane Chardonnay.

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Black and White Bean Chili with Apricot Salsa

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This was a HUGE hit at our White Maximus party! The perfect summer chili recipe.
8 heaping helpin's

3 T olive oil
2 T. minced garlic
1 ½ cups diced onion
1 -28 oz. can chopped tomatoes
2 -4 ½ oz cans chopped green chilies
½ c. BENNETT LANE WHITE MAXIMUS
1 ½ T. ground cumin
1 T. chili powder
2 t. dried oregano
1 t. ground black pepper
1/2 teaspoon white pepper
2 t. coarse salt
¼ t. red pepper flakes
2 (14 ½ oz) cans black beans, drained and rinsed
2 14 ½ oz) cans white Northern beans, drained and rinsed
1 ½ pounds pork tenderloin, trimmed of fat and cut into ½ inch dice
(Optional if vegetarian version desired)
1 10 oz package frozen corn (roasted corn if available)

In a large, heavy saucepan, heat oil over medium heat. Add garlic and onion and sauté for 5 minutes, until soft. Add tomatoes, chopped chilies, wine, cumin, chili powder, oregano, black pepper, white pepper, salt and red pepper flakes. Lower heat to medium and simmer, stirring occasionally for 10 minutes. Add beans, pork, tomatoes and corn, bring to a simmer and cook for another 15 minutes or until pork is just done. Add salt and pepper if needed, and more White Maximus if too thick. Put in individual bowls and top with apricot salsa and serve with BENNETT LANE WHITE MAXIMUS and cornbread with orange honey butter, if desired.

APRICOT SALSA
1/4 lb. dried apricots, chopped medium
1/3 c. WHITE MAXIMUS
1/3 c. Coconut milk
2 T. fresh lime juice
¼ c. shallots, minced
1 jalapeño, seeds and ribs removed, minced (optional)
Salt and pepper to taste
¼ c. cilantro, chopped

Chop apricots and put in a medium bowl Add next 5 ingredients and stir well. Cover, refrigerate and let sit for 4 hours or make the day ahead. When Chili is ready to serve, have salsa at room temperature or heat slightly, add salt and pepper to taste and top with cilantro.

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Chilled Shrimp withe Basil-Ponzu Sauce

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Chilled Shrimp withe Basil-Ponzu Sauce1 pound fresh large or jumbo shrimp, peeled and deveined with tails intact
2 tablespoons good quality soy sauce (I use tamari, but Lisa uses low-sodium soy sauce; either is fine)
2 tablespoons freshly squeezed lime juice, or more to taste
2 tablespoons freshly squeezed orange juice, or more to taste
2 tablespoons firmly packed light brown sugar
2 tablespoons canola oil or safflower oil
½ teaspoon Asian chile sauce, or more to taste
1 tablespoon finely minced fresh gingerroot
1 large clove garlic, finely minced
¼ cup fresh basil leaves
Fresh basil, for garnish, optional

For the Shrimp: Bring 4 quarts water to a boil. Meanwhile, have ready a large bowl of ice water in or near the sink.

Add the shrimp to the boiling water and cook 1 to 2 minutes (exact timing will depend on the size of the shrimp.) Do not overcook or the shrimp will be tough and chewy. To test for doneness, cut one shrimp in half; it should be opaque in the center. Drain in a colander then transfer the cooked shrimp immediately to the bowl of ice water.

When shrimp are cold, drain again in a colander, then transfer shrimp to a large, non-aluminum bowl.
For the Basil-Ponzu Sauce: In a medium-sized non-aluminum bowl, combine the soy sauce, lime juice, orange juice, brown sugar, canola oil, chile sauce, ginger root, and garlic. Stir until the sugar dissolves. Add the basil and taste for seasoning, adding more soy sauce, lime juice or chile sauce to taste. Note: the basil will darken slightly as the sauce stands, so if you prefer, add the basil just before serving.
Add the ponzu sauce to the shrimp and toss gently to mix. Let stand at least 2 hours -- and up to 8 hours --for flavors to blend.

To serve family style, arrange the shrimp decoratively on a large serving platter and garnish with fresh basil. Or, divide the shrimp equally and arrange on individual plates. Garnish with basil, and serve immediately.

Recipe courtesy of Lisa Lynch

The dish pairs perfectly with 2009 Bennett Lane Reserve Chardonnay.

Serves 4 to 6 as a first course

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Grandma's Turkey Stuffing

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1 Loaf white bread, but into 1" squares and left to dry out a day
or 1 box herb stuffing mix
1/4 lb. butter
1 onion, diced fine
1 c. celery, sliced
1 lb. mushrooms, sliced
1 can water chestnuts, rinsed & sliced
2 apples, cored and diced 1/2"
½ c. raisins
2 eggs, beaten
1/2 cup milk
salt and pepper to taste
1 t. dried sage
1 t. dry thyme

Melt butter in large pan and sauté onion, celery, mushrooms, chestnuts and apple until soft, 6-8 minutes. Add raisins. Pour over bread and toss well. Mix eggs and milk together with salt, pepper, sage and thyme. Toss with bread stuffing. Stuff into bird or bake separately until cooked through 30-40 minutes. Serve with Thanksgiving Turkey and Benett Lane Maximus Red Feasting Wine.

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Chilled Corn and Leek Soup with White Truffle Oil

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Makes about 5 Cups

6 ears fresh corn, shucked and de-silked
1 c. whole milk
1 c. ½ & ½
¾ t. white pepper
1 t. salt
¼ t. Tabasco

1 T. butter
1 c. leeks, white part only, cleaned and chopped
1 c. ½ & ½
2 T. chives, chopped
2 T. white truffle oil


Bring a large pot of salted water to a boil. Add corn, return to a boil and cook 6 minutes. Put corn in a large bowl of water and ice to chill quickly. When cold, cut off the kernels. Puree kernels in blender in batches with 1 cup of the milk and 1 cup of the ½ & ½. Put through a fine mesh strainer and extract all the liquid. Season with salt, pepper and Tabasco to taste.

Meanwhile, melt butter in a medium sauce pan and add leeks. Cook until softened, about 10 minutes. Add last cup of ½ & ½. Bring to a boil and simmer for 10 minutes. Put in blender and puree. Put though the same fine mesh strainer as the corn. Add to corn soup. Adjust seasoning and chill for up to 2 days. When ready to serve, top with chives and a ½ teaspoon drizzle of truffle oil.

Serve with 2009 Bennett Lane Los Carneros Reserve Chardonnay

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Maximus Lamb Burgers with Feta Cheese and Mint

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Serves 4

1 ¼ lbs. ground lamb
4 T. Bennett Lane RED MAXIMUS
2 T. mint jelly
2 T. shallot, minced
1 t. dried oregano
2 t. salt
2 t. black pepper
¼ lb. Feta cheese, crumbled
Hamburger buns or Ciabatta bread cut into 4 inch pieces

Put the ground lamb in a large bowl. In another small bowl, mix together the wine, jelly, shallot, oregano, salt and pepper. Pour wine mixture in bowl with the lamb. Fold in the cheese and gently mix together. Form by hand into 4 patties.

Grill meat over hot coals for about 4-5 minutes per side for medium rare to medium. Serve on toasted burger buns of choice, and serve with plenty of BENNETT LANE MAXIMUS RED FEASTING WINE.

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Beef Meatballs In Spicy Peanut Lime Sauce

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Makes about 24 meatballs

1 lb. lean ground beef
1 egg
2 t. salt
1 t. ground black pepper
½ c. all purpose flour
3 T. vegetable oil
1 T. red curry paste
1 13.5 oz. can coconut milk
2 T. peanut butter, smooth or chunky
1 T. fish sauce
1 T. white sugar
2 T. fresh lime juice
2 T. fresh mint leaves, chopped

Whisk the egg with salt and pepper, add to a bowl with the meat and mix together. Roll the beef mixture into small, firm balls, about 1" in diameter. Roll the balls in flour, dusting off the excess.

Heat 2 T. of oil in sauté pan until hot, add meatballs and fry until brown on all sides. Remove and drain.

Add 1 T of the remaining oil and add the red curry paste, cooking for 2 minutes, stirring to prevent sticking. Add the coconut milk and the peanut butter, cooking until smooth. Turn off the heat and add the sugar, lime juice and fish sauce. May be made a day ahead at this point.

When ready to serve, return the meatballs to the sauce and simmer over low heat for 5 minutes or until heated through. If sauce is too thick, thin with a little wine. Put in a chaffing dish, sprinkle the mint leaves on top and pair with BENNETT LANE WHITE MAXIMUS.

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Ahi Poke

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12-16 appetizer portions

¼ c. soy sauce
1 t. red chili flakes
2 T. green onions, chopped
2 t. sesame oil
½ t. brown sugar

¾- 1 lb. Fresh Sushi Grade A Ahi tuna, diced small (1/4 inch)

1 T. pickled ginger, minced
1 T. sesame seeds, toasted
½ t. Hawaiian Sea salt

In a medium non-reactive bowl, mix first 5 ingredients together. Add tuna and gently toss. Refrigerate for 2-4 hours. Just before serving, sprinkle with ginger, sesame seeds and sea salt. Serve on baked wonton wrappers, taro chips or on endive leaves with a chilled bottle of BENNETT LANE WHITE MAXIMUS.

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Smoked Duck Quesadillas With Blueberry Salsa

Smoked Duck Quesadillas With Blueberry Salsa(Back to Recipe List - top)
Serves 8
Paired with 2004 Bennett Lane Maximus Red Feasting Wine

SALSA

1 c. sweet tart dried blueberries
1 c. cherry tomatoes, peeled, diced
2 t. jalapeno chili, seeds and membrane removed, minced
2 T. Maximus Red Feasting Wine
1 T. fresh lime juice
2 T. fresh cilantro, coarse chopped
½ t. salt
dash black pepper

Toss blueberries in a large bowl with all remaining ingredients. Cover and let sit at least one hour or overnight. Toss again and drain any excess juices without pressing them out.

1 lb. smoked duck breast, fat removed and diced into ¼ inch dice
4-5 oz. Cheddar cheese, grated
4-5 oz. Jack cheese, grated
8- 8 inch flour tortillas

Heat a large non stick pan over medium heat. Place one flour tortilla in the hot pan and sprinkle 1/4 of cheese on each tortilla and spread 2-3 Tablespoons blueberry salsa and 1/8th of the duck on top. Place 2nd tortilla on top of cheese and salsa, press gently. Heat for 2 minutes or until cheese starts to melt and using a spatula, flip over and lightly brown on the other side. Serve whole and pizza like (with a dollop of salsa on each slice) with a green salad for lunch or remove to cutting board and cut into 6 wedges and serve as an appetizer with Bennett Lane Maximus.

Dried cherries can be substituted for blueberries (but pair with the Bennett Lane Napa Valley Cabernet Sauvignon) and smoked chicken can be substituted for the duck.

You can also place the salsa under the skin of a chicken breast and bake or serve as a condiment alongside grilled salmon, pork or duck.
 

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Thai Lobster Rolls with Mango Sauce

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Makes 8 rolls

For rolls:
� lb. lobster tail
3 oz vermicelli rice noodles
� c. seasoned rice vinegar
Salt to taste
8 8- inch rice paper rounds
1 bunch cilantro leaves
1 bunch mint leaves
1 c. shredded peeled carrots

Bring 2 quarts of salted water to a boil and add the lobster tail. Simmer for about 12 minutes, remove and plunge into a bowl of ice water. When cool, remove meat from shell and cut lengthwise into, inch strips. Set aside.

In same pan bring another 2 quarts of water to a boil and add rice noodles. Cook about 3 minutes and drain in colander and rinse with cold water until cool. Toss with rice vinegar and salt to taste.

Fill a shallow baking pan with warm water and place 1 rice paper round in water and soak until pliable, about 1 minute. Lay a paper towel down and carefully place round on top. The rounds tear easy so have extra and don't use if they tear or have holes.

Arrange the lobster strips in a row across bottom third of the rice paper. Spread � cup of the noodles on top and arrange a layer of cilantro leaves, mint leaves and shredded carrots on top of noodles. Fold bottom of rice paper over filling and roll tightly to halfway. Add another layer of cilantro and mint leaves along crease. Fold in ends and finish rolling. Transfer roll, seam side down to a plate and cover with moist paper towels. Continue to make other 7 rolls in same manner. Made be made 6 hours ahead and chilled.

When ready to serve, cut in half on an angle and serve with sauce.

Mango Sauce
3 mangos (about, lb each)
Zest from one lime
1 T. lime juice
2-4 T. Bennett Lane 2005 White Maximus
Salt to taste

Peel and seed mangos. Process with zest until smooth adding Maximus as needed to get to a good dipping consistency. Pass through a strainer and salt to taste. May be made 2 days ahead. Serve with BENNETT LANE WINERY MAXIMUS WHITE FEASTING WINE.

Israeli Couscous with Wild Mushrooms

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Inside Bay Area - Excerted from the Oakland Tribune March 8, 2006

Israeli Couscous Risotto With Wild Mushrooms
2 tablespoons olive oil
1/4 cup shallot, fi nely chopped
2 cloves garlic, minced
1/2 cup shiitake mushrooms, quartered
1 cup button mushrooms, quartered
1 cup portobello mushrooms, chopped
1 ounce dried porcini mushrooms, soaked in warm water for 1/2 hour, chopped coarse
1/2 cup dry Madeira
1/2 cup chicken or vegetable stock
1/4 cup dry red wine (Bennett Lane Maximus)
1 tablespoon soy sauce
1 tablespoon tomato paste
1/2 teaspoon ground cinnamon (optional)
1 tablespoon cornstarch mixed with 2 tablespoons Bennett Lane Maximus
Salt and pepper
1 cup Israeli couscous
1/4 cup butter
1/2 cup asiago cheese, grated
4 tablespoons parsley, chopped

To cook couscous (or pearl pasta or riso pasta), boil in a large pot of salted, boiling water until just
tender, about 10 minutes, drain, reserve. In a large saute pan, heat oil, add shallots and garlic and cook,
stirring until soft without browning, about 5 minutes. Add all mushrooms (or any combination you
choose, to make about 3 cups) and cook until mushrooms are lightly browned. Add Madeira and reduce
liquid by half. Add stock, wine, soy sauce, tomato paste and cinnamon. Bring to a boil. Gradually add
cornstarch/wine mixture as needed to slightly thicken liquid. Season with salt and pepper to taste. Add
cooked couscous and heat through. Stir in butter, half of the cheese and half of the parsley. Spoon into
individual bowls and top with remaining cheese and parsley. May be made as an entree for two, or as a
side dish with roast chicken or rack of lamb.

Serves 4 as a first course.
Per serving: 571 Calories; 23g Fat; 15g Protein; 71g Carbohydrate; 8g Dietary Fiber; 44mg Cholesterol;
908mg Sodium.
 

-Israeli Couscous Risotto with Wild Mushrooms
The 2003 Maximus, a blend of cabernet sauvignon, merlot and syrah grown in the
Napa Valley, is a rich, mocha-cherry flavored wine with full, but smooth tannins.
A wine this big would be great with braised beef or lamb dishes, or even a grilled steak, but
vegetarians can enjoy the wine with this rich mushroom couscous. The earthiness of the mushrooms
plays well with the fruit notes in the wine. - Jolene Thym

Beef Stew with Red Wine and Cherries

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Serves 6

4T olive oil
3 1/2 - 4 lbs boneless beef chuck, trimmed and cut into 1-inch pieces
4c chopped yellow onions (2 large)
4 cloves garlic, minced
1c Bennett Lane Cabernet Sauvignon
1 14.5 oz. can diced tomatoes with liquid
1/4 c hoisin sauce
1t dried thyme
2 bay leaves

3c carrots (about 4 large), peeled and cut into 1/2 inch thick circles
3c red potatoes, washed and cut into 1 inch dice
1/2 c dried cherries, Bing if available

2T fresh parsley, chopped

Heat 2 T of oil in a large heavy pot over high heat. Season meat with salt and pepper. In batches, add meat to pot in a single layer and saute until brown on all sides, about 10 minutes. Remove meat and set aside. Repeat with remaining meat, adding oil if necessary. In the same pan you browned the meat, add the onions and saute until soft and golden brown, about 6-8 minutes. Mix meat back in along with garlic, wine, tomatoes with juice, hoisin sauce, thyme and bay leaves. Bring to a boil. Reduce heat to low, cover pot and bring to a slow simmer for 1 hour, stirring occasionally.

Add carrots, potatoes and dried cherries, cover, bring to simmer and cook covered for 30 minutes. Uncover and increase heat to high. Boil until sauce is slightly thickened, stirring occasionally, about 10 minutes. If too thick add more wine, beef stock or water. Stew can be made 1-2 days ahead at this point, cooled, covered and refrigerated.

When ready to serve, remove bay leaves. Bring stew to a simmer, season with salt and pepper to taste then transfer to individual serving bowls and sprinkle with parsley. Serve with BENNETT LANE WINERY CABERNET SAUVIGNON.

Blackberry Marinated Flank Steak

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2-2 1/2 lbs. flank steak

Marinade
1/4 c. Maximus (or a good dry red wine)
1/4 c. soy sauce
1/4 c. fresh lime juice
1/4 c. seedless Blackberry (or blueberry) jam or jelly
2 t. fresh garlic minced
1/2 t. 5 spice seasoning
1/2 t. coriander
1/2 t. allspice
1/2 t. fresh ground black pepper
1 t. salt

Mix all marinade ingredients together in a large glass or stainless steel bowl. Put flank steak in bowl and cover with sauce. Transfer all to a large sealable baggie and refrigerate for 4-24 hours, turning occasionally. Remove baggie from refrigerator a half hour before grilling. Put meat directly over a hot grill and cook about 4-6 minutes per side for rare to medium rare, depending on the thickness of the meat. Remove and let rest for 10-15 minutes then cut across the grain in thin slices and serve with BENNETT LANE MAXIMUS. As some compatible summer time side dishes try warmed cherry tomatoes with purple onions, basil and feta cheese and some barbecued red potato wedges with a dusting of powdered chipoltle chili pepper, salt and pepper.

New Potato Salad with Smoked Salmon and Dill

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Serves 8-12 as a side dish
2 1/2 - 3 lbs. small new potatoes
4 oz. smoked salmon, cut into small pieces
1/2 c. sour cream
1/4 c. mayonnaise
2 T. lemon juice
salt and black pepper
1/2 c. purple onion, diced fine
2 T. seasoned rice wine vinegar
2 T. fresh dill, chopped fine
1 c. fresh corn kernels
salt and pepper to taste
Dash Tabasco

Mix Purple onions and rice vinegar together in small bowl. Let sit at least 1 hour or overnight.Cook potatoes in large pot of boiling salted water for 10-15 minutes, or until cooked but firm. Drain and let cool slightly. Cut into large bite size pieces. Mix sour cream, mayonnaise, lemon juice, Tabasco, salt and pepper together. Toss with potatoes in a large bowl. Add salmon, corn, onion mixture and dill. Mix together gently.

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Welcome to Bennett Lane Winery  - Home of 36 90+ Point Wines from Wine Spectator, Wine Enthusiast and Robert Parker's Wine Advocate

 


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