Sundried Tomato Chicken Pizza
Recipe by Mike "Ollie" Oliver, Wholesale Sales Representative & Blue Heron Café Director
20 oz. pizza dough, frozen or homemade (if frozen, allow to thaw)
4 oz. chicken thighs, braised at 300˚ with 1 cup Heron Hill Dry Riesling and 2 T. chopped garlic, chilled
1/4 cup sundried tomato pesto
2 cup ricotta cheese
1/2 cup Lively Run Roasted Garlic and Pepper Chevre cheese
1/2 cup shredded mozzarella cheese
1/2 cup sundried tomatoes, soaked in 1/4 cup Heron Hill Dry Riesling
1/2 cup chopped asparagus, sautéed with 2 T. olive oil and deglazed with 2 T. Heron Hill Dry Riesling
1/2 cup sliced roasted red peppers
1/2 cup rinsed, chilled arugula
1/4 cup balsamic vinaigrette
Using about 1/2 cup of flour, press dough to desired shape and thickness. Coarsely chop chicken. Combine pesto, ricotta, and chevre in a medium mixing bowl and stir. Spread onto pressed dough. Top with mozzarella, drained sundried tomatoes, asparagus, and roasted red peppers. Bake at 400˚ for 20 minutes or until crust has begun to brown and crisp. Remove from oven and allow to rest for 5 minutes. Slice and plate. Immediately before serving, top with arugula and drizzle with balsamic vinaigrette.
Curried Chicken Satays
Recipe by Mike "Ollie" Oliver, Wholesale Sales Representative & Blue Heron Café Director
4 T. Olive oil
1 large onion, coarsely chopped
3 cloves garlic, diced
2 T. fresh ginger, diced
1/8 cup curry powder
1 t. ground cumin
1 t. cayenne pepper
2 cups Heron Hill Semi-Dry Riesling
1 pint cherry tomatoes
2 - 8 oz. chicken breasts, sliced into strips
1/4 cup fresh cilantro
1 cup plain yogurt
1 cup long grain rice, prepared
Heat olive oil in a large skillet, sauté onion, garlic, and ginger. Onions should be translucent and soft. Reduce heat and add curry powder, cumin, and cayenne pepper. Stir and allow to heat for 2 minutes. Add wine and 1 cup of water. Simmer for 15 minutes until liquid reduces. Skewer chicken on wooden skewers with a cherry tomato added to each end. Place in onion mixture, laying each skewer flat. Cover and simmer, adding more water if necessary, for about 10 minutes. Finish with cilantro and yogurt, stirring to combine. Serve over a bed of long grain rice.
Confit de Poulet
Pairs with Heron Hill Cabernet Franc
4 chicken thighs with legs, skin on, bones removed
2 T olive oil
2 tsp crushed rosemary
1 T crushed elephant garlic
Salt and Pepper to taste
Chicken fat, or butter/oil mixture for pan frying
Place each piece skin side down on a cutting board. Cut into chicken meat to spread each thigh out to an even thickness, being careful not to cut the skin. A technique similar to butterflying. (Each thigh will take up the space in a medium frying pan). Rub meat side of chicken with olive oil then rosemary and crushed garlic. Season with salt and pepper.
Heat a medium cast iron skillet until smoking then add chicken fat or oil and butter, heating in pan. Place chicken meat side down and cook until bottom is brown and meat is cooked ¾ through. Season skin side with a little salt then turn over and cook until skin is crispy and light brown. Drain on meat side and check to internal temp of 160°. Serve with red skin potatoes topped with butter, parsley, garlic and a touch of heavy cream.
Chicken Riggies
Recipe by Mike "Ollie" Oliver, Wholesale Sales Representative & Blue Heron Café Director
3/4 lb. Rigatoni, cooked to "al dente"
4 T. vegetable oil
1 medium onion, diced
1 green pepper, diced
1 red pepper, diced
2 T. chopped garlic
2 t. dried oregano
2-8 oz. chicken breasts, cubed
3 C. prepared tomato sauce
1 1/2 C. heavy cream
1/2 C. grated cheese
In a pot, heat oil and sauté onion, peppers and garlic until soft. Add oregano, stir for 2 minutes. Add chicken, reduce heat and cook until chicken is done. Add remaining ingredients, simmer for 10 minutes. Toss pasta with mixture and serve.
This pairs well with the Dry Riesling and Eclipse Red.
Savory Duck Marinade & Serving Sauce
Recipe by John and Jo Ingle, Owners/Grapegrowers
It was my father-in-law who first introduced me to the lure of the “sporting life”. His dedication to sportsmanship and his passion for the outdoors were an inspiration to many people.
The pairing of wine with food is as traditional as fine dining itself. A wine with crisp acidity keeps the palate alert and a hint of residual sugar brings out the flavor of the food to create a compatible union. The Game Bird Series wines have been blended with that concept in mind.
In honor of Wally, we present the Game Bird Series, dedicated to the upland birds and waterfowl of the Eastern United States, and to their pursuit. Enjoy the smooth satisfying taste of the Game Bird series wines with pheasant, poultry, duck, beef or pasta. We hope that these specially designed food wines please you and your palate.
Savory Duck Marinade
¼ cup Heron Hill Game Bird Red
¼ cup olive oil
¼ cup soy sauce
½ tsp. ground thyme
½ tsp. crushed rosemary
¼ tsp. ginger
2 cloves garlic, minced
Mix all ingredients together. Marinate boneless, skinless breasts of duck for 2-3 hours. Grill for less than 5 minutes on each side, or until pinkish-red on the inside, DO NOT overcook. Place in dish, cover with serving sauce. Recipe below.
Serving Sauce
1 jar red currant jelly
1 Tbls. butter
¼ tsp. black pepper
½ cup Heron Hill Game Bird Red
1 Tbls. lemon juice
¼ tsp. marjoram
Grated zest of 1 lemon
Mix all ingredients together, Cook until thickened. You may want to add a little cornstarch to thicken the sauce.
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