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FOOD AND WINE PAIRINGS FROM COLUMBIA WINERY

FOOD AND WINE PAIRINGS FROM COLUMBIA WINERY

February 16, 2015| Category: News

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OVER 50 YEARS OF PROGRESSIVE WINEMAKING

Recipes below found at http://www.columbiawinery.com/recipe

BACON, ONION & GORGONZOLA SLIDERS

Makes

Approximately 4 servings

Ingredients

  • 1 ½  lbs lean ground beef
  • 12 slider buns
  • 2 yellow onions (medium sized)
  • 1 ¼  c Balsamic vinegar
  • ¼ lb Thick cut smoked bacon
  • 8 oz Gorgonzola
  • ½ c Mayonnaise
  • 1 tsp Saltworks® Black truffle salt
  • 1 tsp Steak seasoning, plus more to taste
  • Salt to taste

Start

By making the toppings. Preheat oven to 350° F. Place bacon on a sheet pan and cook until crispy, about 10 minutes. While the bacon is cooking, thinly slice the yellow onion into small slivers and place in a large sauté pan. Add 1 cup balsamic vinegar; add salt to taste, cook down until onions become translucent and the vinegar is reduced to a syrup consistency, approximately 15 minutes. Remove onions from heat, set aside. Once bacon has rendered and is crispy, let it cool, then cut into small pieces about ¼ wide. Set aside.

Make
To make the aioli, mix mayonnaise, ¼ c balsamic vinegar, Saltworks® black truffle salt, and pepper to taste. Set aside.
Separate the ground beef into 12 equal portions, approximately 1/8 pound each. Then press into small patties about 3 ½ inches wide.  Season with the steak seasoning to taste, then place on hot grill and cook to desired temperature. Place Gorgonzola on beef patties about 1 minute before removing from the grill to allow the cheese to melt.

Assemble
Assemble the sliders. Steam or toast the buns. Spread aioli on top bun, followed by a generous amount of onions, and finally bacon crumbles. Place beef patty on lower bun and carefully place top bun onto patty.
Enjoy!

ROSEMARY SALMON SKEWERS WITH RASPBERRY SAUCE

Makes

18 skewers

Print Recipe

Serve with

Columbia Winery Composition Red Blend

Fresh Raspberry Sauce:

(makes 1/2 cup)

2 cups fresh raspberries
1 tablespoon sugar
2 teaspoons balsamic vinegar
1 pound skinless salmon fillet
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon chopped fresh rosemary/li>
1 teaspoon minced garlic (1 medium clove)
1/2 teaspoon kosher salt
Pinch fresh ground black pepper
18 fresh rosemary sprigs, about 4 inches in length

For the Fresh Raspberry Sauce, mash raspberries then push through a strainer; discard seeds. Whisk in sugar and vinegar.

Cut salmon into 18 pieces, between 1- and 2-inches each.

Remove rosemary leaves from the sprigs, leaving about one inch of leaves at the top. Skewer salmon chunks on rosemary sprigs.

Heat a grill or a grill pan over medium heat. Grill salmon, turning once, until cooked through, about 5 to 6 minutes. Serve skewers drizzled with Fresh Raspberry Sauce.

CRAB CAKE LETTUCE WRAPS WITH LIME RED PEPPER SAUCE

Makes

18 lettuce wraps

Print Recipe

Serve with

Columbia Winery Chardonnay

Lime Red Pepper Sauce:

(makes 1/2 cup)

1/2 cup (4 ounces) jarred roasted red peppers, drained
2 tablespoons olive oil
1 teaspoon lime juice
1/2 teaspoon lime zest
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 head butter lettuce
12 ounces crab meat
1/3 cup bread crumbs
3 tablespoons finely chopped green onion
1 egg
1-1/2 tablespoons mayonnaise
1-1/2 teaspoons chopped fresh dill
Kosher salt
2 tablespoons olive oil

For the Lime Red Pepper Sauce, puree roasted red peppers and olive oil until smooth; transfer to a bowl and stir in lime juice, lime zest, salt and cayenne pepper.

Separate butter lettuce leaves from the head and trim stems. Tear larger leaves in half. Refrigerate until using.

Squeeze excess moisture from crab. Stir together crab, bread crumbs, green onion, egg, mayonnaise and dill; season with salt. Form into 18 cakes approximately 1-inch in diameter. Chill 30 minutes.

Heat oil in a large skillet over medium heat; add crab cakes and cook until golden brown, about 3 minutes, turn and repeat. Remove to a paper towel to drain.

To serve, put a crab cake in each lettuce leaf; top with one teaspoon of Lime Red Pepper Sauce.

MAPLE CHIPOTLE PORK CHOP, CARMELIZED ONIONS, AND BLACKBERRY SAUCE

Makes

4 servings

Print Recipe

Serve with

Columbia Winery Cabernet Sauvignon

Maple Chipotle Pork Chops:

(makes 4 servings)

4 bone-in loin or rib pork chops, about 8 ounces each
1/4 cup maple syrup
6 tablespoons olive oil, divided
1 tablespoon chipotle powder
2 teaspoons chopped fresh thyme leaves
3 cups sliced red onion (about 1 large)
Kosher salt
Fresh ground black pepper

Blackberry Sauce:

(makes 1 cup)

1-1/2 cups fresh blackberries
3/4 cup Columbia Winery Cabernet Sauvignon
2 tablespoons chilled butter, cut into several pieces

Stir together syrup, 2 tablespoons olive oil, chipotle powder and thyme. Brush on pork chops and allow sitting one hour.

For the caramelized onions, heat 2 tablespoons olive oil in a skillet over medium heat, add onions, sprinkle with salt and cook, stirring a few times, until softened and browned, about 10 minutes.

For the Blackberry Sauce, simmer blackberries and wine in a saucepan until liquid is reduced by half, about 6 minutes. Over low heat, stir in butter just until melted.

Preheat oven to 350°F. Sprinkle pork chops with salt and pepper. Heat 2 tablespoons olive oil in a large oven-proof skillet. Cook pork chops until browned, about 3 minutes and then turn and brown the other side, about 3 minutes. Transfer pan to the oven and roast until cooked through, about 8-10 minutes.

Serve pork with caramelized onions and Blackberry Sauce.

 

APPLE ALMOND AND CHEESE SALAD BITES

Makes

18 salad bites

Print Recipe

Serve with

Columbia Winery Chardonnay

Apple Cider Honey Vinaigrette:

(makes 1/2 cup)

  • 2 tablespoons apple cider vinegar
  • 2 teaspoons honey
  • 1 teaspoon Digjon mustard
  • 1/4 teaspoon kosher salt
  • 1/3 cup olive oil

Roasted Honey Almonds:

  • 1/3 cup whole unsalted almonds
  • 2 teaspoons honey
  • 1 teaspoon olive oil
  • 1 crisp tart apple (medium size)
  • 4 ounces aged cheddar cheese

For the Apple Cider Honey Vinaigrette, whisk together all ingredients until smooth.

For the Roasted Honey Almonds, coarsely chop almonds. Heat honey and olive oil in a small saucepan over medium heat, stir in almonds; cook and stir until almonds are lightly browned, about 2 minutes. Remove from heat and spread almonds onto a flat surface and allow cooling.

Separate butter lettuce leaves from the head and trim stems. Tear larger leaves in half.

Stand apple upright on a cutting board and starting at the outside edge, thinly slice toward the core. Repeat with the other side. Cut apple slices in half horizontally.

Cut cheese into thin slices or crumble.

To assemble, layer apple slice, cheese slice and several almonds on each lettuce leaf. Drizzle with one teaspoon of Apple Cider Honey Vinaigrette. Fold lettuce over and secure with a skewer.

 

 

 

“For more than 50 years, Columbia Winery has taken a progressive approach to winemaking. Our winery was founded in 1962 by a visionary group of 10 friends, six of whom were University of Washington professors, who realized the potential of growing wine in Washington State, as it has the same latitude as Europe’s best winegrowing regions.

In 1979, Master of Wine David Lake was named head winemaker and furthered the progressive spirit that began with their founders. Under Lake, Columbia Winery produced the first series of vineyard-designate wines and the first Pinot Gris, Syrah and Cabernet Franc wines in Washington.

Today, this innovation continues through a talented and creative winemaking team, led by Winemaker Sean Hails. Using grapes selected from south-facing slopes in top quality regions, the Columbia winemaking team crafts a portfolio of distinct, food-friendly wines with fruit-driven flavors and a firm acidity.”

 

Learn more at http://www.columbiawinery.com/