These great recipes by Brenda Rumery have been created uniquely for Kingman Estates Winery to enhance your enjoyment of our Chardonnay
This next recipe is my version of the Roasted Cauliflower, with Pistachio, Feta Cheese, and Apricot Chutney served at the recent Pearl Street-Boulder Wine Festival paired with Kingman Chardonnay.
10 oz jar of Apricot Jam (Smucker’s Simply Fruit Apricot Spreadable Fruit)
3/4 cup coarsely chopped onion
1 1/2 teaspoon fresh ginger
1/2 of a Jalapeño (chopped fine)
1/4 cup Apple Cider Vinegar
1 tablespoon Olive Oil
1 garlic clove (minced)
Salt to taste
Sauté onion in olive oil for 5 minutes, until soft and translucent, then add
the ginger, jalapeño and minced garlic. Sauté another 2 minutes.
Add the jam and the cider vinegar and simmer on low for 15 to 20
minutes. Cool to room temperature.
I did the cauliflower two different ways. First was to breakup into
flowerets and roast in the oven. The second way was to slice the
cauliflower in at least 1/2 inch slices, then melted some unsalted butter
and sautéed until browned on both sides. I prefer the second way.
I roasted a handful of shelled pistachios (be careful, they roast quickly),
cool and chop.
Place the cauliflower on a plate, spoon on some chutney, sprinkle some
feta cheese and some chopped pistachios.
We really enjoyed this with the Chardonnay, in fact we will be indulging
on this treat tonight!
Smoky Broccoli Cauliflower Quiche with Tomato Thyme Garnish
1 – 9 inch pie crust either homemade or store bought
Place pie dough in 9 inch pan and prebake at 400 degrees for 12 minutes. Cool.
2 cups broccoli – bite size – flower tops
2 cups cauliflower – bite size – tops only
Bring to boil one inch salted water in pan, place broccoli and cauliflower in boiling water, cover and cook about 10 minutes or until fork tender. Drain
1 cup shredded good quality Smoked Gouda Cheese
1 cup shredded Monterey Jack Cheese
½ cup cream
½ cup milk
1 Tbsp. flour
½ tsp. salt
¼ tsp. white pepper
Toss the precooked broccoli and cauliflower with the shredded Smoked Gouda. Pour into cooled pie shell. Mix the cream, milk, eggs, flour, salt and pepper, then pour over vegetable mixture in pie shell.
Sprinkle the Monterey Jack Cheese on top. Place in 400 degree oven and bake 30 to 35 minutes, top slightly browned.
While quiche is baking make garnish.
1 ½ cups chopped fresh tomato
1 tbsp. fresh Thyme, minced
Mix the two ingredients together. 5 minutes before pulling quiche from oven pour tomato mixture over top of the quiche and finish baking.
Remove from oven, cool 5 to 10 minutes before serving.
Tomato, Basil, Salami, & Creamy Fontina Panini
Fresh Basil Leaves, washed
Uncured Genoa Salami
Slice bread, tomatoes, Fontina. Layer basil leaves on top of one piece of French bread, then salami, tomatoes, and Fontina. Place another piece of French bread on top of all.
Heat Panini maker or pan if grilling. Add equal amounts of olive oil and melted butter in small bowl. Brush mixture on both sides of sandwich, put in preheated Panini maker or on grilling pan. However you cook your sandwich, make sure the cheese is melted.