Hunter Widow during COVID: Thursday, November 19th.
Our annual Hunter Widow Event has become a tradition for many of our customers and Wine Club members. We were really disappointed that COVID meant we could not have the event at the tasting room this year. But as we talked about possibilities we thought, "we can do this!". And so we have put together a menu with wine pairings for you to make at home.
The idea is the recipes are simple so you can make one or all of them, hopefully with one or two others in your "bubble". There won't be a Zoom event, just everyone enjoying some great seasonal foods along with perfectly paired White Pine Wines. To make the event more tempting, we are offering the 4 wines at 15% off; 20% off for Wine Club Members. The Hunter Widow Evening is Thursday, November 19th. We encourage you to post pictures to White Pine's Facebook page!
1st Butternut squash Bisque – 2018 Chardonnay Reserve
2nd Chicken satay with peanut sauce – 2018 Traminette
3rd Philly Cheese steak sliders – 2017 Reserve Merlot
4th Pecan Pie – Ice Wine
Recipes are simple, fun and easily expanded to include more people if desired (socially distanced of course).
Butternut Squash Bisque / Chardonnay
2018 Reserve Chardonnay: Light straw color. Fig, apple, a hint of vanilla and lemon tart aroma flavor fill the glass and keep you coming back for another sip. Beautifully balanced. Try pairing with a creamy cheese or grilled white fish. A tasty, complex food-friendly wine for all seasons.
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- ½ cup diced onion
- ¾ cup diced carrots
- 4 cups peeled and cubed butternut squash
- 3 cups vegetable stock
- salt and ground black pepper to taste
- ground nutmeg to taste
- ½ cup heavy cream
- Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
- Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
- In a blender or food processor, puree the soup mixture until smooth. Return to the pot and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
Chicken Satay / Traminette
2018 Traminette: Yellow straw color. Citrusy aromas and flavors of exotic limes, meyer lemons, and lemon meringue pie with a satiny, vibrant, fruity light-to-medium body and an effortless, crisp finish with fine, fruit tannins and no oak. A juicy, crowd-pleasing, summery white that will pair with a variety of foods. Try with your favorite Asian curry, Chinese entrée’ or Fusion dishes.
- ½ cup canned coconut milk
- 1 ½ teaspoons ground coriander
- 1 teaspoon yellow curry powder
- 1 teaspoon fish sauce
- ½ teaspoon chili oil
- 1 pound skinless, boneless chicken breast halves - cut into strips
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped unsalted peanuts
- 12 wooden skewers, soaked in water for 15 minutes
- 1 cup prepared Thai peanut sauce
- In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
- Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
- Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.
Philly Cheese Steak Sliders / Reserve Merlot
2017 Reserve Merlot: Dark ruby color. Classic, cool climate Merlot. Aromas and flavors of Bing cherry and blueberry jam with a silky, fruit-driven medium to full body and a soft smooth finish that shows off hints of cocoa nibs, cedar and roasted chestnuts with velvety tannins. A nice fruity red that will please many palates and pairs well with anything from the grill.
- 1 pound sirloin steak, cut into 1/8-inch strips (or sliced roast beef from the deli)
- 1 pinch meat tenderizer
- 1 splash olive oil
- 1 onion, thinly sliced
- ½ cup minced bell pepper
- 1 teaspoon Italian seasoning, or to taste
- ground black pepper to taste
- 2 cups canned sliced mushrooms
- 1 (12 count) package Hawaiian-style dinner rolls, sliced in half
- 8 slices provolone cheese
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Mix steak and meat tenderizer together in a bowl.
- Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook and stir until slightly softened, about 3 minutes. Stir in steak mixture; cook and stir until flavors combine, about 3 minutes. Mix in Italian seasoning and pepper; add mushrooms. Cook and stir until steak is mostly browned, about 3 minutes.
- Spoon steak mixture onto lower half of dinner rolls until covered; top with provolone cheese. Place onto a baking sheet.
- Broil in the preheated oven until cheese is melted, 1 to 3 minutes; remove from broiler. Place dinner roll tops onto melted provolone cheese; broil until tops are toasted, 1 to 2 minutes.
Pecan Pie / Ice Wine
Ice Wine: Deep golden color. Aromas of honey and pineapple, sweet, luscious nectar on the palate. Sip and savor to discover the depth of flavor and wonderful acidity that balances the sweetness.
- 1 prepared pastry dough for 9-inch pie
- 2 cups pecan halves
- 1 cup light brown sugar
- ½ cup butter
- ½ cup white sugar
- ½ cup light corn syrup
- 3 tablespoons all-purpose flour
- 2 tablespoons milk
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 large eggs, whisked
- Preheat oven to 350 degrees F (175 degrees C).
- Roll pie dough in a 9 1/2-inch glass pie dish and crimp the edges. Cover dough in parchment paper and press paper down to line the dough; pour pie weights on top of the parchment paper and spread evenly over the bottom.
- Bake in the preheated oven for 20 minutes. Remove parchment paper and pie weights to a bowl. Bake crust until lightly golden and set, about 10 minutes more.
- Stir brown sugar, butter, white sugar, corn syrup, flour, milk, bourbon, vanilla extract, and salt together in a saucepan over medium heat; bring to a boil, whisking constantly. Remove from heat and cool for 5 to 10 minutes.
- Whisk eggs in a large bowl. Slowly drizzle sugar mixture into eggs, whisking constantly.
- Spread pecans out in the bottom of the crust. Pour sugar mixture over nuts and gently stir with a spatula to coat all of the nuts.
- Bake pie in the preheated oven until crust is golden brown and pie is set, 40 to 45 minutes. Cool completely.