Let's Eat! Main Course Recipes

Food and wine are a match made in heaven. Here are a few tried and tested combinations for pairing up with any of our dry wine selection.


White Elephant Sangria

White Elephant Sangria

Serves 4

1 cup seedless grapes
1 peeled/sliced Kiwi
1 lb seedless watermelon (scooped using melon baller)
1/4 Honeydew melon seeded and cut into cubes
1 sliced/seeded lime
1 sliced/seeded starfruit
1 pink grapefruit seeded, sliced and quartered
3 oz cointreau
3 oz brandy
1 tbsp superfine sugar

In a pitcher combine all ingredients Except the Elephant Island Wine. Let sit for 1 hour. After the hour is up stir in bottle of Apple or Pear Wine and add one cup of white cranberry juice. INDULGE and offer your thanks to the Sangria god who invented this recipe - ANTHONY LAFLEUR!


Lamb Chops with Oregano and Lemon
Lamb Chops with Oregano and Lemon
... try this one with Black Currant Wine. Serves 4

1 tablespoon coarse salt
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon garlic powder
2 8-rib racks of lamb (each rack about 1 ½ to 1 ¾ pounds), each rack cut into 4 double chops

Mix salt, pepper, oregano and garlic powder in small bowl. Rub spice mixture on all sides of lamb chops. Place lamb chops in large glass baking dish. Cover and chill at least 4 hours or overnight. Prepare barbecue (medium-high heat). Grill lamb chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 double lamb chops on each of 4 plates. Place potatoes alongside; drizzle some lemon vinaigrette over lamb. Garnish with lemon wedges. Delicous served with Greek Potatoes with Lemon Vinaigrette and Lemon wedges.


Ginger-Cassis Dressing
Ginger-Cassis Dressing
Serves 6.

3 Tbsp extra virgin olive oil
3 Tbsp Elephant Island Cassis
2 Tbsp chopped shallots
2 Tbsp minced peeled fresh ginger
4 tsp Sherry wine vinegar

Whisk ingredients in small bowl to blend. Season dressing very generously with salt and pepper. Delicious with a grapefruit, avocado and butter lettuce salad.
Caramelized Onion and Foie Gras Tart
Caramelized Onion and Foie Gras Tart
Beau Mac Recipes - Aug 2008. Serves 2.

2 Eggs (beaten)
1 Tbsp Sea Salt
4 oz. Puff pastry dough
1 whole Onion, sliced thinly
1 Tbsp Butter
1 tsp. Sugar
1 tsp. White Balsamic Vinegar
1 sprig Thyme
3 oz. Foie Gras
1 Tbsp Extra Virgin Olive Oil
to taste Salt & freshly ground pepper
2 Tbsp. Pink Pepper Caramel

Brush puff pastry dough with egg wash and sprinkle with salt. Bake puff pastry at 350 degrees for 10 minutes. Allow to cool and cut into 2 portions. Hollow out center of each portion. Add onions, butter, sugar, white vinegar, and a pinch of thyme, salt and pepper to a heated sauté pan. Allow onions to soften and caramelize. Cut foie gras in half and sprinkle with salt and pepper. Heat oil over high in a sauté pan, once oil is hot, lower heat to medium to sear foie gras until golden brown on both sides. Add caramelized onions into the center of each pastry and top with seared foie gras. Season with salt and pepper. Bake pastries in 350 degree oven for approximately 2 more minutes or until just heated through. Drizzle with pink pepper caramel and serve warm.
Tenderloin with Port Shallot Sauce
Tenderloin with Port Shallot Sauce
... another Cherry Wine favorite dinner. Serves 2.

2 tenderloin steaks
6 tablespoons butter
⅓ cup minced shallots
1 cup canned beef broth
1 cup canned chicken broth
¾ cup port
2 tablespoons balsamic vinegar

Melt 1 tablespoon butter in large skillet. Sprinkle steaks with salt and pepper and cook to taste. Transfer to plate. Melt butter in medium saucepan over medium heat. Add shallots saut̩ for 3 minutes. Add beef broth, chicken broth, port (if you can part with Stellaport this makes it even tastier) and balsamic vinegar. Boil and reduce to 2/3 cup, about 20 minutes. Add remaining butter and whisk till smooth. Add steaks to re-heat and spoon sauce over steaks when serving. Great with garlic mashed potatoes.


Braised Kurobuta Pork
Braised Kurobuta Pork
Beau Mac Recipes - Aug 2008. Serves 4.

Serve with Sweet Pea Risotto, Savoy Spinach & Black Trumpet Mushrooms
¾ Pork Belly (approx. 3 lbs)
2 oz. Salt
1 cup Hoisen Sauce
8 cloves Garlic
2 ½ oz. Ginger
1 cup Soy Sauce
¾ cup Rice Wine Vinegar
¾ cup Sesame Oil
4 Tbsp Black Pepper
2 Tbsp Five Spice
1 cup Honey

Heat all ingredients in a sauce pot except honey. Remove from heat, whisk in honey and chill. Clean excess fat from pork belly and cover with marinade. Refrigerate for 3 hours. After marinating, braise pork in a 300 degree oven for 3 ½ hours.
Grilled Salmon with Thai Curry Sauce
Grilled Salmon with Thai Curry Sauce
... mouthwatering with Cherry Wine or Family Reserve Cherry Wine. Serves 4.

For rice

1 cup basmati rice
1 ½ cups water
2 tablespoons unsalted butter
For sauce
1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
2 ¼ teaspoons peanut oil
¾ teaspoon ground coriander seeds
1 ½ teaspoons curry powder
1 ½ teaspoons Thai red curry paste
1 ½ teaspoons paprika 3/4 teaspoon ground cumin
1 ¼ cups well-stirred unsweetened coconut milk
3 tablespoons tomato puree
1 tablespoon soy sauce
1 ½ tablespoons packed dark brown sugar
For vegetables
3 cups finely shredded green cabbage
¾ cup julienne strips of seeded peeled cucumber
3 tablespoons finely chopped fresh coriander
3 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
3 tablespoons rice vinegar (not seasoned)
four 6-ounce pieces salmon fillet olive oil for brushing salmon
¼ cup roasted peanuts

Make rice Preheat oven to 400°F. In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm. Make sauce In a heavy saucepan saute ginger root and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and saute, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato puree, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm. Prepare vegetables In a bowl toss together all vegetable ingredients. Prepare grill. Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side. Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.
Pink Pepper Caramel
Pink Pepper Caramel
Beau Mac Recipes - Aug 2008. Serves 2.

Yield: 1 cup
2 cups Elephant Island Crab Apple Wine
2 cups Sugar
1 each Lemon (juice of)
1 Tbsp Pink Peppercorns (cracked or crushed)

Pour the wine, sugar, lemon juice in a saucepan. Bring to a boil and allow to reduce by about half. Stir in pepper and cook over medium heat until mixture reaches a thick consistency and golden amber color.
Savoy Spinach + Black Trumpet Mushrooms
Savoy Spinach + Black Trumpet Mushrooms
Beau Mac Recipes - Aug 2008. Serves 4.

1 Tbsp Extra Virgin Olive Oil
2 bunches Savoy Spinach
1 ¼ cup Black Trumpet Mushrooms

Pour olive oil into to a skillet over medium high heat. When oil becomes hot, add spinach and black trumpet mushrooms. Sauté until spinach wilts and season with salt and pepper to taste.
Sweet Pea Risotto
Sweet Pea Risotto
Beau Mac Recipes - Aug 2008. Serves 4.

4 cups Chicken stock
2 1/3 cups Peas, cooked
1 Tbsp Unsalted Butter
1 Tbsp Olive Oil
½ each Yellow Onion, chopped
2 cups Aborio rice, cooked
1 cup Dry White Wine (Pear Wine)
1 cup Parmiggiano-ReggianoTo Taste
Salt & Freshly Ground Black Pepper

Add chicken stock to a sauce pan over medium heat. In a blender, puree cooked peas until a very smooth. Set aside. Add ½ tablespoon of butter and olive oil to a heavy bottomed saucepan over medium high heat, add onion and sauté for 3 minutes. Add rice and deglaze with wine. Stir until wine is absorbed. Add hot chicken stock and continue to cook rice until it becomes tender. Stir in pea puree, remaining butter and parmesan cheese. Season with salt and pepper to taste and serve immediately.


Fresh Pear and Curry Pasta
Fresh Pear and Curry Pasta
another great accompaniment for Pear Wine. Serves 2

½ small onion, chopped
2 Tbsp. oil
2 garlic cloves, minced
1 Tbsp. medium curry paste
1 tsp. tomato paste (store the rest in the freezer for future use)
2 Tbsp. honey
2 cups chicken broth
1 unpeeled ripe pear, sliced in thin wedges
2 Roma tomatoes, chopped
2 Tbsp. cream or milk
3 Tbsp. chopped cilantro
pasta for 2: rotini or bow ties

In a frying pan over medium heat, saute onion in oil until soft. Add garlic and curry paste and stir 2-3 minutes. Add tomato paste and honey and stir another 2 minutes. Add chicken broth, increase heat to medium high and boil gently, reducing liquid to less than 1 cup. This takes about 15 minutes: now is a good time to start cooking the pasta. Add pear slices and cook for 1 minute. Add tomatoes and cream and stir another 2 minutes. Stir in chopped cilantro. Pour over pasta and toss gently. If your dinner companion insists on meat, serve with grilled chicken breast or pork tenderloin. Mixed greens and balsamic vinaigrette is perfect compliment.
Spinach Salad with Pear + Gorgonzola
Spinach Salad with Pear + Gorgonzola
perfect with Pear Wine. Serves 4

½ cup vegetable oil
1/3 cup seasoned rice vinegar
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
¼ teaspoon garlic powder
Pinch of cayenne pepper
1 6-ounce package ready-to-use baby spinach, stems removed
1 ripe Anjou pear, peeled, cubed
1 avocado, pitted, peeled, cubed
½ small red onion, thinly sliced
½ cup crumbled Gorgonzola cheese (about 2 ounces)

Whisk first 6 ingredients in medium bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Mix spinach, pear, avocado and onion in large bowl. Toss with enough dressing to coat. Sprinkle with Gorgonzola cheese. Serve, passing any remaining dressing separately.


Spiced Lamb with Mango Sauce
Spiced Lamb with Mango Sauce
another great accompaniment for Pear Wine. Serves 2

3 Tbsp (45 mL) grapeseed oil
1 medium onion, finely chopped
1 Tbsp (15 mL) finely chopped garlic
1 Tbsp (15 mL) finely chopped ginger
1 Tbsp (15 mL) garam masala
1 Tbsp (15 mL) cumin seeds
1 Tbsp (15 mL) coriander seeds, crushed
1 tsp (5 mL) ground turmericsalt to taste
2 Tbsp (30 mL) tomato paste
1 lb (500 g) stewing lamb, cut into pieces
14 oz (398 mL) can crushed tomatoes
1 cup (250 mL) mango juice
1 cup (250 mL) vegetable broth
2 medium green chilies, finely chopped
1 large ripe mango, peeled, pitted, and cut into bite-sized pieces

Heat the oil in a deep skillet over medium-high heat. When the oil is hot, add the onion, garlic, and ginger and cook, stirring regularly, until the onion starts to soften and turn brown, about 4 minutes. Add the garam masala, cumin seeds, coriander seeds, turmeric, and salt and cook for 30 seconds. Add the tomato paste and cook for another 30 seconds. Add the lamb, then brown for 3 to 5 minutes, stirring occasionally. Stir in the crushed tomatoes, mango juice, vegetable broth, and green chilies and bring the mixture to a boil. Turn the heat to low, cover the skillet, and simmer, stirring regularly, until the lamb is soft, 45 minutes to 1 hour. Add the mango pieces to the skillet, then turn the heat off. Cover the skillet and let it sit for 10 minutes before serving. Serve with rice and White Radish Salad with Cherry Dressing.
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