1 cup dry Potato soup mix: such as Bear Creek Chunky Potato Soup
2 cups water
1 cup Whitecliff Awosting White Wine
1 cup chicken stock
½ cup finely chopped broccoli
½ cup shredded sharp cheddar cheese
1. Bring water, chicken stock and wine to boil.
2. Wisk in soup mix.
3. Add the remaining ingredients.
4.
Simmer and stir occasionally for 13 minutes.
(To purchase soup mix - http://www.bearcreekfoods.com/cansoup-02.html)
— served at the recent 2005 Wreath Fineries event
Whitecliff Pasta Picante (serves 4)
1 tsp Extra Virgin Olive Oil
1 medium sweet onion
4 large cloves garlic
1 can whole Italian plumb tomatoes
½ cup Whitecliff Merlot
Salt, pepper to taste
¼ tsp crushed red pepper, more to taste if you like it spicy
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1. Heat the olive oil over medium to low heat.
2. Dice the onion and cook to translucent stirring.
3. Smash the garlic cloves with the back of a chef’s knife and remove dried outer layer and root base. Cook the smashed garlic with the onion, further breaking the cloves apart as they cook down. Do not over cook the garlic and onion.
4. Pour off the tomato juice and save. In a small pot, crush the tomatos with your hands and remove any green or hard pieces where the tomato joined the plant.
5. Add the tomatoes, wine, tomato juice, salt pepper, oregano, basil, and crushed pepper to the onions/garlic, cooking to just a simmer over medium/low heat.
1 to 1 1/2lb frozen or dried tortellini
6. Start to boil lightly salted water for pasta when you start the pasta sauce, cook per instructions on package as the sauce nears completion
7. Drain the tortellini when al dente, pour the sauce over the top, garnish with fresh grated Parmesan cheese and serve with a great glass of Whitecliff Merlot.
Whitecliff Vineyard & Winery Spring Pea Pasta (serves 6)
1/2 medium onion chopped
1/4 cup extra virgin olive oil
1 tbsp butter
1/2 tsp anchovy paste
2 cloves garlic, chopped
2 cups fresh or frozen Petite peas
1 cup Awosting White wine
1/2 tbsp oregano
salt, pepper to taste
2 lbs. Penne Pasta
Pecorino grated cheese
1. Simmer the onion on olive oil and butter on low heat until translucent
2. Add the garlic and anchovy paste and cook until garlic is just tan,
not brown, and remove from heat
3. Heat 4 quarts salted water in large pot till boiling. Add penne and
cook until 'al dente'.
4. Return onion-garlic to medium heat after the pasta begins to cook.
Add 1/2 cup of Awosting White, (drink the other 1/2 cup as your reward
for being the chef) and add the peas. add the salt, pepper and oregano.
Cook, stirring occasionally, until peas are just done, do not overcook.
Liquid should be reduced by half.
5. Drain pasta and return to large serving bowl, pour the peas over the
pasta and serve with Pecorino cheese.
— served on April 20 & 21 at the Pasta Primo Vino event