Fabulous Summer Recipes from Biltmore Chefs
Make the most of your summer with these warm-weather recipes paired with Biltmore Wine.
Goat Cheese Gnocchi with Biltmore Garden Vegetables and Arugula Pesto
Serves 4–6
Gnocchi Ingredients: • 6 ounces Soft goat cheese• 2 Egg Yolks
• 1/2 cup All Purpose Flour
• 3/4 cup Semolina Flour
• Kosher salt to taste
Vegetables Ingredients: • 20 pieces Asparagus tips, blanched
• 1/4 cup English peas, blanched
• 4 Black Mission Figs
• 8 Baby Squash, sliced
• 4 Baby Golden Beets, blanched and peeled
• 12 Green beans, blanched
• 1 head Cauliflower, florets, blanched
• 16 Arugula leaves
• 4 Squash Blossom
• 12 Baby Tomatoes
• 1 Shallot, sliced thin
• 3 cloves Garlic, minced
• 2 tbsp. Butter
• 2 tbsp. Olive oil
Pesto Ingredients: • 1/4 Cup Arugula
• 1/4 cup Basil Leaves
• 1/4 cup Olive oil
• 1 tsp. Pine nuts, toasted
• 3 cloves Garlic
• 1/4 cup Parmesan Reggiano, grated
• 2 each Lemons, juiced
Method: Begin in a bowl by softening the goat cheese. Add the egg yolks and fold in by hand the semolina flour. Once incorporated, slowly add half of the all purpose flour. Add more flour if needed. Season and roll out into logs about 1" thick. Cut into 1 1/2" portions and score with the tip of a fork. Blanch in heavily salted boiling water and set aside.
Next, in a blender, add the basil leaves, arugula, garlic, pine nuts, lemon juice and olive oil and blend for two minutes. Slowly add the Parmesan cheese to finish. Season with salt and pepper.
In a skillet over medium heat, add butter and begin to sauté the sliced shallot and garlic. Add the squash, beets, cauliflower and asparagus. Cook for 2 minutes. Toss in the peas, green beans, tomatoes, and gnocci and heat for 2 minutes.
Finish by adding in the pesto, to desired amount, season and transfer to a bowl and garnish with fresh figs, shaved Parmesan, arugula leaves and fresh olive oil. Winemaster's Suggestion: Serve with Biltmore Sauvignon Blanc
Watermelon Gazpacho
Ingredients: • 4 cups chopped seeded watermelon• 1/4 cup chopped red pepper
• 1/4 cup chopped red onion
• 1 cup chopped seeded cucumber
• 2 tablespoons chopped seeded green chiles
• 2 large tomatoes, chopped
• 1/4 cup sliced scallions
• 4 garlic cloves, chopped
• 2 tablespoons chopped fresh cilantro
• juice of 3 limes
• salt and freshly ground white pepper to taste
Method: Combine the watermelon, bell pepper, onion, cucumber, green chiles, tomatoes, scallions, garlic and cilantro in a large bowl. Add the lime juice, salt, and white pepper, tossing to mix well. Marinate in the refrigerator for 2 to 3 hours. Process in a blender or with an immersion blender until smooth. Adjust seasonings and chill until serving time. Ladle into soup bowls to serve. Serves 4–6. Winemaster's Suggestion: Serve with Biltmore Century White
Bistro Bellini
Ingredients: • 3 ounces peach nectar• 1 dash lemon juice
• 1 dash grenadine
• 3 ounces ice cold Biltmore Sparkling Sec
Method: Pour everything, except the sparkling wine, into the bottom of the champagne flute. Pour in the wine and serve immediately.
Crab Cakes
Courtesy of Inn on Biltmore Executive Chef Brian Ross
Ingredients: • 1 pound fresh lump crabmeat• 6 scallions, sliced thinly
• 1/2 cup of celery, finely diced
• 1/2 cup red pepper, finely diced
• 1/4 cup mayonnaise
• 1 egg
• 2 dashes Tabasco
• 1 teaspoon Worcestershire sauce
• 2 teaspoons Old Bay seasoning
• 2 tablespoons Dijon mustard
• 1/4 cup breadcrumbs
• clarified butter for sautéing
Method: Empty the crabmeat into a large pan, and pick the shells from the meat—trying not to shred the meat into a purée. Add the chopped scallions, celery, and peppers and gently fold ingredients into the crabmeat, being careful to leave the meat in large pieces. In another bowl, whisk the mayonnaise, egg, Tabasco, Worcestershire sauce, Old Bay seasoning, and mustard together until mixed. Add the mayonnaise mixture to the crabmeat, folding the two together until well mixed but not puréed. Sprinkle breadcrumbs in the mixture and fold together. Do not knead the mixture like bread dough. Shape meat mixture into four generous cakes and sauté in clarified butter until golden brown. Then transfer cakes to a 350° F oven for 8 to 10 minutes until done. Winemaster's Suggestion: Serve with Biltmore Methode Champenoise Blanc de Blanc–Brut.
This sparkling wine offers delicate aromas of apple, pear, and lemon and features fine bubbles.
Mango and Black Bean Salsa
Ingredients: • 2 cups cooked black beans• 1 mango, chopped
• 1 small red onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 jalapeño chile, seeded and chopped
• 3 tablespoons chopped cilantro
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon ground black pepper
• 1 tablespoon fresh lime juice
• 3 tablespoons olive oil
Method: Combine the black beans, mango, onion, bell peppers, and jalapeño chile in a bowl. Ad the cilantro, chili powder, cumin, kosher salt, red pepper, and black pepper; mix well. Stir in the lime juice and olive oil. Serve with chips or as an accompaniment for fish, chicken, or beef. Winemaster's Suggestion: Serve with Biltmore Riesling
Blackberry Confit with Peppermint and Estate Honey Whipped Cream
Confit Ingredients: • 2 pints Blackberries• 1 cup Sugar
• 1 cup Water
• 2 each Vanilla Bean, split
Whipped Cream Ingredients: • 1/2 cup Heavy Whipping Cream
• 2 Tbsp. Honey
Method: For the confit, Place the blackberries in a medium container or mixing bowl. Set aside. In a small saucepan, combine sugar, water, and vanilla beans. Bring to a boil and reduce to a simmer for 5 minutes, uncovered. Remove the mix from the heat and pour it over the berries. Allow to cool.
For the whipped cream, In a small mixing bowl, using the whisk attatchment or a hand held mixer, whip the heavy cream until it reaches stiff peaks. Be careful not to over whip, as cream will become granular. Fold in the Honey to the whipped cream. Slice thin the peppermint and add it to the blackberries. Serve the Blackberry confit on desired plate and garnish with whipped cream.
Winemaster's Suggestion: Serve with Biltmore Cabernet Sauvignon Blanc de Noir
Raspberry Salad with Balsamic Vinaigrette
Raspberry Salad Ingredients: • 1/2 cup fresh raspberries• 3 cups mixed salad greens
• Balsamic vinaigrette (see below)
Method: Combine raspberries and greens; drizzle with desired amount of balsamic vinaigrette, tossing to coat. Chill leftover vinaigrette to use for other salads.
Yields 2 servings. Balsamic Vinaigrette Ingredients: • 1 onion, finely diced (about 1 3/4 cups)
• 1 cup olive oil, divided
• 1/2 teaspoon dried thyme
• 1 bay leaf, crushed
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon minced garlic
• 1/2 cup balsamic vinegar
• 1 tablespoon honey
Method: Sauté onion in 1/2 cup olive oil 10 to 15 minutes or until brown. Stir in thyme and next 6 ingredients; pour onion mixture into a bowl. Gradually add remaining 1/2 cup oil, stirring with a wire whisk until well blended.
Yields 1 3/4 cups. Winemaster's Suggestion: Serve with Biltmore Century Rosé
Watermelon Sorbet
Ingredients: • 4 cups water• 2 cups sugar
• 8 cups chopped, seeded watermelon
• 1 (12-ounce) can frozen pink lemonade concentrate, thawed and undiluted
Method: Bring 4 cups water and sugar to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.
Process sugar syrup and watermelon in batches in container of an electric blender until smooth. Stir in lemonade concentrate. Cover and chill 2 hours.
Pour mixture into freezer container of a 1-gallon electric freezer. Freeze according to manufacturer’s instructions.
Yields 2 1/2 quarts. Winemaster's Suggestion: Serve with Biltmore Century White