Winter Recipes
Butternut Squash Bisque
Yield: 2 gallons
Wine Pairing Suggestion: Biltmore Estate® Riesling–this wine nicely balances semi-sweet fruit flavors with a good acidity that cuts through this rich, creamy soup.
Ingredients: • Onion, medium , diced 1/2• Olive oil 1 Tablespoon
• Apple juice 3/4 C
• Chicken stock/broth 2.5 qt
• Butternut squash, diced (or roasted & scooped) 1 medium
• Honey 1/2 cup
• Brown sugar 12 oz
• Heavy cream 1-1/2 qt
• Nutmeg 1/4 Tablespoon
• Salt and pepper to taste
Method: 1. Heat a 8 qt soup pot, add oil and saute onion and butternut squash
2. Add nutmeg, saute for an additional minute, add apple juice and chicken stock, stir well
3. Simmer until squash is done
4. Puree soup in blender or with a hand mixer
5. Season with salt and pepper, brown sugar and honey, finish with heavy cream
Chicken Pot Pie
Wine Pairing Suggestion: Biltmore Estate® Chateau Reserve Chardonnay–this wine is buttery yet crisp making it the perfect complement for this savory meal.
A winter menu would not be complete without this traditional favorite. At the Stable Café, we serve our chicken pot pie in individual soup crocs topped with a crisp tart crust.
Ingredients: • White wine - Chardonnay 1 cup• Chicken, legs, thighs, breasts 3.5 lbs
• Butter 1/2 stick (2 oz)
• Onion 1 large, finely chopped
• Garlic 4 cloves, minced
• Celery 3 stalks, finely chopped
• Chopped sage 1 tablespoon
• Oregano 1 teaspoon
• Thyme 1 teaspoon
• Basil 1 teaspoon
• Olive oil 1/3 cup
• Flour 1/3 cup
• Chicken stock 1 quart
• Cream 1 cup
• Frozen peas 1 lb
• Salt and pepper to taste
• Frozen tart or pie crust* 2 sheets
• Oven proof ceramic bowls 6 each
Method: 1. In a small saucepot simmer and reduce the white wine down to 4 oz.
2. Season the chicken well with salt and pepper. Slowly roast the chicken on an oiled roasting pan at
275 degrees for 1 hour or until it is fully cooked. Let cool. Once the chicken has cooled, pick the
meat from the bones and set aside.
3. Meanwhile, in saute the onions, garlic and celery in the butter in a Dutch oven over medium heat until
the onions are transluscent. Add the sage, oregano, thyme and basil and continue cooking for 1 minute.
Add the olive oil and flour and stir to thououghly coat the flour with oil. Cook of 1 minute more.
Add the reduced wine, chicken stock and cream and bring to a simmer. Add the chicken and peas
and continue to cook for 15 minutes or until the sauce is at a thick consistency. Season with salt and
pepper to taste. Let cool.
4. Let the tart crust defrost at room temperature. Cut the crust into circles the diameter of the oven
proof bowls.
5. Distribute the pot pie mixture into the 6 bowls and loosely cover with the tart crust. Bake on a cookie
sheet for 25 minutes at 350 degrees or until the crust is golden brown and the mixture is bubbling.
*Available in most grocery stores.
Pot Roast
Wine Pairing Suggestion: Biltmore Estate® Chateau Reserve Cabernet Franc – the earthy undertones characteristic of this Cabernet Franc will make a delicious complement to this hearty dish.
This dish defines what we think of as comfort food. A perfect Fall or Winter dish when served with mashed potatoes and gravy.
Ingredients: • Boneless chuck roast 5 lbs• Large carrots (peeled and trimmed) large dice 4 each
• Celery stalks (trimmed and washed) large dice 4 each
• Medium white onions (peeled and cored) large dice 5 each
• Thyme bundled with butchers twine 1 each
• Cabernet Franc 2 cups
• Balsamic vinegar 1/4 cup
• Honey 1/4 cup
• Beef broth no salt added 16 oz
• Salt and pepper to taste
Method: 1. Reserve half the carrots and the beef broth
2. In large bowl combine the rest of the ingredients and marinate for 12–24 hours
3. Remove the beef from the marinade and reserve marinade, season meat liberally with salt and fresh black
pepper and roast at 350 degrees until dark brown... 30–45 minutes
4. Toss the reserved carrots, celery, and onion in oil and roast until dark brown
5. After roasting meat and vegetables place the meat into a large oven safe pot or roasting pan
6. Pour the reserved marinade over the meat and vegetables, use broth accordingly to assure that
the meat is fully submerged in liquid
7. Bring the liquid to a simmer and skim any impurities that rise to the top, gently simmer (Do Not Boil)
for 5 minutes
8. Place in a preheated 350 degree oven and braise for 2–3 hours until extremely tender (you should
be able to easily pierce the meat with a fork)
9. Remove the cooked meat from the braising liquid and set aside
10. Remove thyme bundle from liquid and discard
11. Puree the liquid and the vegetables and strain through a fine mesh colander
12. Return liquid to pot and simmer, reduce until gravy consistency is achieved, return meat to liquid
and break into portion size pieces with a fork
Shrimp & Corn Chowder
Yield: 3.5 gallons
Wine Pairing Suggestion: Biltmore Estate® Century–this semi-sweet white wine blend complements the sweet corn and rich cream that are the base of this delightful chowder.
Ingredients: • Bacon, Julienne 1 lb• Celery, Small Diced 1 head
• Onion, Small Diced 1 each
• Cut Corn 2 lbs
• Sherry 4 oz
• Flour 4 oz
• Clam Juice 3 cans
• Water or Shrimp Stock 1.5 gal
• Shrimp, peeled & deveined & chopped 16 oz
• Potatoes, Diced 10 lb
• Cream 1 gal
• Thyme, Fresh 1 oz
• Salt and pepper to taste
Method: 1. Render the bacon and sauté the celery and onions in the bacon fat
2. Deglaze with the sherry and add the flour to form a roux
3. Add clam juice, shrimp stock, corn, and potatoes
4. Bring to a boil and reduce to a simmer
5. Cook until the potatoes are tender and add the chopped shrimp
6. Add the cream and reduce until desired consistency is reached
7. Add the fresh thyme and season with salt and pepper