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Chardonnay Cream Sauce Featuring Pomar Junction Picnic Chardonnay

Friday, April 13th, 2012

I was fortunate to recieve a bottle of Pomar Junction 2009 Picnic Chardonnay to review. This lightcrisp chard has a hint of apple and lemon. I’ve gotten pretty good at picking up some of the fruit, especially citrus flavors, but still generally, just judge by my own taste buds. I paired it with a recipe they had availabe for a cream sauce that was created by Doug Longfellow. It was a perfect pairing for the cream sauce.

For those into the details of the wine, it is a stainless steel product, hence the light and crisp flavor. The alchol content is 13.9% and retails for about $15.

The key to any wine is if I would purchase it myself. This California Central Coast gets a thumbs up, as I liked it and so did Norm.

Chicken Alfredo with Pomar Junction Picnic Chardonnay Cream Sauce

Chardonnay Cream Sauce featuring Pomar Junction Picnic Chardonnay for Chicken Alfredo

Serve over ravioli or fettuccine. 4 servings.

by Doug Longfellow, owner of Tolly’s Grill& Soda Fountain in Oakland, Oregon

Ingredients

4 cloves garlic, chopped

1 cup plus 1 tbsp. of flour

1 large pinch each of coarse black pepper, salt and dried basil

½ cup of Pomar Junction Picnic Chardonnay

1 pint of whipping cream

2 tbsp vegetable or olive oil

1 large chicken breast or 2 small breasts

4 oz of chopped prosciutto

Large handful of freshly grated Parmesan cheese, plus extra for garnish

Flat leaf Italian parsley, for garnish

Method:

Season 1 cup of flour with salt, pepper and basil. Dredge chicken in flour mixture.
Sauté in oil 4-6min per side, leaving chicken slightly undercooked. Remove chicken from sauté pan.
Add prosciutto to the same pan and sauté for 2 minutes. Add chopped garlic and the Picnic Chardonnay. Reduce the mixture by ½ over medium heat.
Add 1 tbsp. of flour and stir until flour is blended and mixture has thickened.
Whisk in the whipping cream, and reduce for 5 min. or until sauce starts to thicken.
Slice chicken into bite size pieces and add back to the sauce. Cook until the chicken is cooked through, about 2 more minutes.
Remove from heat and stir in Parmesan cheese.
Ladle sauce over 4-5 cooked raviolis or other type of pasta and garnish with more cheese and chopped flat leaf Italian parsley.

I hope you enjoy the wine and the recipe. Next I’ll be reviewing the Pinot Noir, yum.

Pomar Junction is owned by the Merrill famil and their grape-growing history dates back a minimum of eight generations. Owners Dana and Marsha Merrill keep the family tradition alive with their son and General Manager, Matthew Merrill. Winemaker Jim Shumate is the one responsible for Pomar’s small production wines. In addition to Templeton, there is also a vineyard in Paso Robles.

Pomar Junction Vineyard & Winery

www.PomarJunction.com

info@PomarJunction.com

5036 South El Pomar Road, Templeton, CA 93465 Phone: 805.238.9940

: Maralyn D. Hill

Maralyn D. Hill, The Epicurean Explorer

President, International Food Wine & Travel Writers Association

Editor-at-Large, CityRoom

Blogs: Where and What in the World & Success with Writing

Tags: Central Coast California Wine, chicken recipe, maralyn d hill, Pomar Junction Vineyard & Winery, The Epicurean Explorer, Where and What in the World, wine, wine recipes, wine review
Posted in Beverages, Poultry Recipes, Tastes, Tastes - Poultry, Tastes - Sauces, Wine pairings, dressing & sauces recipes, recipes, wine | No Comments »

Vermont Maple Syrup -Recipes and Tips, Warm Spiced Rum Cider, Apple Maple Salmon

Saturday, November 12th, 2011

Vermont Color - Photo: Brenda C Hill

The Hill Team enjoys meandering along the country trails of Vermont to sample delicious food, especially cheeses and real maple syrup. I recently took a 10 day road trip during peak foliage through the green mountains and many lovely old villages. I learned some new tips for enjoying the robust bouquets of maple syrup from the home cooks and chefs I know or met along my journey.

I learned that many chefs prefer the strongest, darker flavors of Vermont grade B syrup. I had thought that by paying more the expensive syrup would taste even better. Not true.

If you like a more light and delicate favor, you may want Vermont Fancy, delicious over ice cream or drizzled over yogurt. I like grade A Medium Amber for pancakes, French toast, and in my bourbon and rum drinks. However, I experimented with grade B in two Vermont chef”s kitchens yielding many tasty surprises.

First of all, I learned how to substitute maple syrup for granulated sugar. Instead of 1 cup of granulated sugar use 3/4-1 cup of maple syrup, to taste.

Be sure to look for”Pure Vermont Maple Syrup” on the label, if that is what you want. I also enjoy the pure maple syrups and other maple products from Connecticut, New Hampshire and Canada.

Here is a traditional New England winter warm-up recipe.

Warm Spiced Rum, Cider and Maple Syrup

Ingredients

!/4 cup bourbon or spiced rum. We like Sailor Jerry’s or Captain Morgans.

1/2 cup, or more of fresh cider

2-5 table spoons of maple syrup, to taste.. The stronger grade B was great in this drink.

Method (for one mug)

Mix the 3 ingredients together in a pan on very low heat or in a crock pot, and heat until just warm.

Serve in warm mugs with a sprinkle of ground cinnamon or/and fresh nutmeg. A cinnamon stick as a stirrer is handy. We enjoyed this libation around the fire before dinner with a hunk of extra sharp Cabot white cheddar and green apple slices.

I couldn’t get enough salmon on our IFWTWA trip to Seattle and cruise to Alaska. Here is a recipe we tried in an old ski shack kitchen.

Apple Maple Salmon

Ingredients - serves 2 (very hungry like us) or 4

1/3 cup pure maple syrup (any grade, we used B)

1/3 cup cider (or apple juice)

3-4 tsp. soy sauce – reduced salt

2 -3 tbs chopped onion

1-3 minced garlic cloves

4 salmon fillets

Method

Combine first 5 ingredients.

Marinade salmon in about 1/2 of the sauce in a shallow dish or sealed plastic bag, turning it to coat all sides..

Save half to use for basting.

Refrigerate 2-3 hours.

Discard marinade.

Broil salmon about 4 inches from the heat for about 4 minutes.

Baste with the reserved sauce. Broil another 4-6 minutes, basting often, until fish is flaky.

Note: Our team prefers salmon on the pink and juicy side, so test it often. You can always broil longer.

We served this dish with fresh spinach, rice pilaf and St. Michelle Merlot, because that is what I brought. It paired well with the maple and citrus. A white, rose wine or a Vermont Craft beer would also enhance this dish. Or serve cider, with or without the rum, with the main course.

The apple pie we had planned for dessert was served the next morning for breakfast. It was a great way to start the day. We made this one with Vermont honey instead of sugar, with a hunk of sharp cheddar. A big pot of Green mountain coffee warmed us before our hike through the forest of deep red and golden leaves.

Brenda C. H ill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World

Tags: Apple Maple Salmon, brenda c hill, hill team, Pure Vermont Maple Syrup, Tandem Tasters, Vermont Maple Syrup -Recipes and Tips, Warm Spiced Rum Cider, Where and What in the World
Posted in Beverages, Cheers, Drinks Alcoholic Recipes, Tastes - Fish, Wine pairings, artisian food, cocktails, fish recipes, food, recipes, wine | 2 Comments »

Chateau Ste Michelle Provides the Tools to From Food to Wine or Wine to Food

Wednesday, October 19th, 2011

Usually, we do not feature a website as a post.However, this Chateau Ste Michelle site is exceptional. When you click through, the wine pairing section is outstanding. While on an IFWTWA media trip in Washington, The Hill Team was fortunate to visit this winery and experience the joy of having Chef John Sarich lead us in a tour and wine pairing. The entire experience was most memorable. This Chateau Ste Michelle website is an education in itself. You can start with pairing the food or wine and it leads your through an unbelievable education of flavors that enhance.