Recipes
Raspberry Balsamic Vinaigrette
Ingredients:
8 oz. Bartenura Extra Virgin Olive Oil
3 oz. Bartenura Balsamic Vinegar
3 oz. Kedem Raspberry Syrup
1/2 pint Fresh Raspberries
1 tsp. Sugar
1 tbs. Dried Herbs
Salt and Pepper to Taste
Method:
1) Blend all ingredients except for the olive oil.
2) Slowly drizzle in the olive oil, whipping until emulsified.
3) Taste and adjust if necessary.
Note:
Can be increased proportionately as needed.
Pasta W Burgundy Meat Sauce
Ingredients:
1 lb. Ground Beef
1 Large Onion (diced)
1 Green Pepper (diced)
1 Clove Garlic (chopped)
16 oz. Gefen Tomato Sauce
2 oz. Bartenura Balsamic Vinegar
3 oz. Alfasi Special Reserve Merlot
1 cup Beef or Chicken Stock
2 tbs. Italian Herbs
Salt and Pepper to Taste
2 Boxes Gefen Pasta
Method:
1) Boil pasta as per directions on the box, drain and reserve.
2) saute onions & peppers until translucent.
3) Add meat & let brown.
4) Add balsamic, wine and garlic and let reduce by half.
5) Add sauce & spices and let simmer for 45 min.
6) Serve over pasta.
Note:
The longer cooked the better.
Note:
Can be increased proportionately as needed.
French Roast W/ Sun-Dried Tomatoes
Ingredients:
4 lb. Roast beef
1 Large Onion (sliced)
4 oz. Button Mushrooms (cut in quarters)
1 Bottle Savion French Dressing w/ Sundried Tomatoes
4 oz. Baron Herzog Merlot
2 oz. Bartenura Balsamic Vinegar
1 Clove Garlic
Salt and Pepper to Taste
Method:
1) Rub meat with garlic and sprinkle with salt and pepper.
2) Place onions and mushrooms in pan and place meat on top.
3) Mix dressing, wine and balsamic and pour on meat.
4) Roast uncovered at 350 degrees for approximately 15-20 min. per pound.
Braised Flanken
Ingredients:
4ea 8oz. Pieces of Flanken
3 Carrots (large cut)
3 Stalks of Celery (large cut)
1 Large Onion (large cut)
6 Cloves Garlic
3 Bay Leaves
Pinch of Basil
4 oz. Baron Herzog Zinfandel
Salt and Pepper to Taste
Method:
1) Place vegetables in bottom of deep roasting pan.
2) Wash flanken and place on top of vegetables.
3) Add remainder of ingredients and top with water.
4) Cover and bake at 350 degrees for 1 1/2 to 2 hours.
Steak Diane
Ingredients:
4 Boneless Club Steaks Cut 3/4-inch Thick
1 tbsp. Margarine
2 tbsp. Finely Chopped Shallots Or Onion
2 Cloves Garlic, Crushed
1 cup Sliced Fresh Mushrooms
1/4 cup Beef Stock
2 tsp. Deli-Style Mustard
1 tsp. Bartenura Balsamic Vinegar
2 tsp. Parsley (chopped)
4 oz. Bartenura Chianti
Method:
1) Melt margarine in a large non-stick frying pan over medium heat.
2) Add shallots and garlic. Cook 2 minutes.
3) Stir in mushrooms and cook 3-4 more minutes. Remove from pan and set aside.
4) Increase heat to medium-high. Add steaks and cook 6-7 minutes for medium-rare (140 degreesF), turning once. Remove steaks to a warm platter.
5) Decrease heat to medium. Add stock, wine, mustard, balsamic and reserved mushroom mixture. Bring to a boil.
6) Stir until liquid is slightly reduced, about 1 minute.
7) Spoon sauce over steaks and sprinkle with parsley.
Chicken Cacciatore
Ingredients:
2ea 31/2 lb. Chickens (cut in 1/4′s)
4 oz. Baron Herzog Cabernet Sauvignon
2 oz. Bartenura Balsamic Vinegar
1 cup Flour
4 oz. Gefen Cooking Oil
1 lg. Onion (sliced)
6 oz. Mushrooms (sliced)
2 med. Red Peppers (sliced)
2 med. Green Peppers (sliced)
3 clove Garlic (crushed)
12 oz. Gefen Tomato Sauce
6 oz. Chicken stock
1 tsp. Gefen Lemon Juice
Salt and Pepper to taste
Method:
1) Season flour with salt and pepper and coat the chicken.
2) Saute chicken until brown and reserve on side.
3) Saute onion, until brown, in the same oil.
4) Add peppers and garlic.
5) Add wine and balsamic and reduce by 1/2. Add stock and let reduce again.
6) Add tomato sauce, mushrooms and lemon juice & season.
7) Place chicken in a covered casserole, cover with sauce and bake @ 350 degreesfor 45 min.- 1 hr.
8) Great over rice or noodles.
Marsala Sabayon Sauce
Ingredients:
3 oz. Kedem Marsala Wine
2 oz. Sugar
12 lg. Egg Yolks
Method:
1) Mix all ingredients in a stainless steel bowl until blended.
2) Place bowl over simmering water and whip until thickened (approx. 10-15 min.).
3) Important: Do not let water boil or eggs will separate.
4) Serve immediately over fruit, berries or cake.
Poached Pears
Ingredients:
5 Bartlett Pears
16 oz. Baron Herzog Chenin Blanc
16 oz. Water
4 oz. Sugar
2 Cinnamon Sticks
2 Whole Cloves
1 tbs. Vanilla
1 Lemon
Method:
1) Peel and core pears, leaving stems intact, and place in cold water with some lemon juice.
2) Bring remainder of ingredients to a boil and reduce to simmer.
3) Add pears and let simmer until pears are soft, approx. 1/2 hr.
4) Serve cold. Can be stored in strained poaching liquid.
Poulet en Chardonnay
Ingredients:
1ea 3-4 lb. Chicken 8 oz. Baron Herzog Chardonnay 2 Cloves Garlic 1 tsp. Garlic Powder 1 tsp. Onion Powder 1 tsp. Chili Powder 1/2 tsp. Paprika 1 tsp. Dried Herbs
Method:
1) Rinse chicken in cold water, let drain, and dry. 2) Rub chicken w/garlic inside and out. 3) Mix spices w/2 oz. wine to form a paste & spread on chicken. 4) Place in pan breast side down and pour 1/2 wine on top. 5) Roast, covered, at 350 degrees for 1/2 hr. 6) Uncover & pour remaining wine over chicken and finish cooking ( 1/2 hr.), basting every 10 min.
Chicken Pizzaola
Ingredients:
6ea 6-8 oz Boneless Chicken Breasts Flour for Dredging Bartenura Extra Virgin Olive Oil for sauteing 1 Large Onion (sliced) 2 Cloves Garlic (crushed) 1 Green Pepper (sliced) 1 Red Pepper (sliced) 6 oz. Gefen Black Olives (sliced) 1 Tbs. Parsley, oregano, and basil (chopped) 8 oz. tomato juice 6 oz. Baron Herzog Red Zinfandel 3 oz. Bartenura Balsamic Vinegar Salt and Pepper to Taste
Method:
1) Dredge and saute chicken until cooked, approximately 8 minutes on each side. 2) In separate pan saute onions, peppers, and garlic. 3) Add wine and balsamic vinegar, let reduce by half. 4) Add tomato juice and let reduce. 5) Add olives and herbs. 6) Season and add chicken. 7) Let simmer for 15-20 minutes and serve.
Easy Broiled Salmon
Ingredients:
4ea 8 oz. Salmon Steaks or Fillet 3 oz. Baron Herzog Chenin Blanc 2 oz. Lemon Juice 1 tsp. Favorite Spices Salt and Pepper to Taste
Method:
1) Rinse fish in cold water. 2) Place fish in pan. 3) Pour liquid ingredients over fish. 4) Season. 5) Broil for about 4-5 minutes each side.
Filet of Sole a la Almondine
Ingredients:
2 Sole Filets 1/4 cup Yehuda Matzo Flour 2 tsp Butter 1 tsp Gefen Cooking Oil 1/2 cup Alomonds, Thin Sliced and Toasted 2 tbs Lemon Juice 2 tbs Bartenura Balsamic Vinegar 1 tsp Parsley 2 Green Onions, Finely Chopped 2 tbs Cream 2 tbs Broth Salt and Pepper to Taste
Method:
1. Combine matzo flour, salt and pepper and evenly coat the filets. 2. Combine oil and butter in hot pan and heat to melted. 3. Cook salmon until golden on both sides then transfer to baking pan. 4. Bake at 350F (10-12 minutes) until the fish is flaky then transfer to serving dish 5. Prepare the sauce – 6. Deglaze the pan with 2tsp Bartenura Pinot Grigio, lemon juice and balsamic vinegar. 7. Add parsley, green onions and chicken broth; bring to a boil. 8. Reduce by 1/3. 9. Stir in the cream and spoon over the fish at service time 10. Garnish with toasted almonds.
Grilled Salmon with Balsamic Glaze
Ingredients:
4ea 8-oz. Salmon Fillet 1 tsp. Favorite Spices Salt and Pepper to Taste
Glaze:
3 oz. Baron Herzog Champagne 3 oz. Bartenura Balsamic Vinegar 3 oz. Sugar
Method:
1) Rinse fish in cold water. 2) Place fish in pan. 3) Season. 4) Grill for about 4-5 minutes each side. 5) Remove. 6) Place all ingredients for glaze in a saucepan. 7) Bring to a boil and let simmer until reduced by half and syrupy. 8) Spoon over salmon. 9) Serve hot or cold.
Broiled Tuna
Ingredients:
4ea 6 oz. Tuna portions 2 oz. Bartenura Balsamic Vinegar 3 oz. Teal Lake Shiraz 2 oz. Olive Oil 1/2 tsp. Garlic Powder 1/2 tsp. Onion Powder Pinch Cayenne Pepper Pinch Salt 2 sprigs Rosemary
Method:
1) Mix all ingredients, except for the fish, in a corningware or glass bowl. 2) Add fish and let marinate for 1 hour. 3) Remove and broil for 3 or 4 min. per side.
Stuffed Cabbage
Ingredients:
2 lb. Ground Beef 1/2 Cup Rice 1 head Cabbage 1 Onion (grated) 2 Eggs
Sauce:
1/2 cup Beef Stock 1/2 cup Kedem Concord Grape Wine 16 oz. Gefen Tomato Sauce 3 oz. Lemon Juice 1/2 cup Black Raisins Pinch Of Ground Cloves Brown Sugar To Taste Salt and Pepper to Taste
Method:
1) Core cabbage and put whole head in boiling water for 3 minutes. 2) Remove and separate leaves. 3) Trim heavy membrane that runs down the center of the leaf. 4) Set aside as many leaves as you want to stuff. Cut up remaining cabbage and line bottom of heavy roasting pan with them. 5) Mix ground beef, rice, eggs, onion, salt and pepper. 6) Put 1 tablespoon of beef mixture in each leaf and roll up, roll tight and make sure that the sides are tucked in. 7) Put stuffed cabbage leaves in pan with fold side down. 8) Put tomato sauce, wine, beef stock, sugar, seasoning and lemon juice in a saucepan and bring to a boil. 9) Brown cabbage rolls in a 350 degrees oven. 10) Remove from oven and scatter with raisins and cover with sauce. 11) Add water to cover, if needed, and bake, covered for 2 hours at 350 degrees.