Recipes from Chateau Chantal Winery, Traverse City Michigan: on Old Mission Peninsula Since 1993!

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1 pound – fresh chicken breast, boneless and skinless, cubed 8 ounces – heavy cream
2 – egg whites

Ingredients –

• Salt and white pepper – to taste
• 1 teaspoon each – dried/fresh basil, thyme, oregano, and sage
• 6 ounces – mixed mushrooms, diced
• 1 – packet unflavored gelatinMethod –

Mushroom Galantine

1. Place the chicken in the bowl of a food processor and process until smooth, add the cream, egg whites, and spices and processed until blended. Remove from the food processor and keep cold in a mixing bowl.
2. Blanch the mushrooms in a pot of boiling water for 1 to 2 minutes and the drain and shock in ice water and drain and dry.
3. Blend the gelatin with the dried mushrooms and then mix the mushrooms into the chicken with a spatula.
4. Place two sheets of plastic wrap on top of each other that are about two and a half to three feet in length.
5. Spread the mushroom/chicken mixture length wise along one edge to form a sausage shape. Roll the plastic wrap up and over the sausage and roll it to completely enclose the sausage mixture. Roll the encased sausage forward by holding onto the ends of the plastic close to the meat and roll tightly to form a tight round shape. Tie off the ends using the excess plastic wrap.
6. Place the sausage in a pan large enough to hold it a fill it with water. Place in a 450 degree oven and bake for about an hour, turning as need to ensure even cooking. When the internal temperature reaches 170 on an instant read thermometer remove the sausage and keep warm until time to slice it. This sausage can also be served cold as an appetizer with aioli.

Couscous Ingredients –

• 1 cup – Israeli couscous
• 1 1⁄4 cup – chicken stock
• 1 teaspoon each – fresh chopped thyme, sage, chives

• 1⁄2 cup – chopped mixed mushrooms Method –

1. Place the couscous and water in a pan and bring to a boil. Reduce heat and simmer for about 8 minutes.
2. Add the herbs and mushrooms and simmer for an additional 5 minutes until most of the liquid is absorbed.
3. Remove from the heat and keep warm until service.

Sauce Ingredients –

• 1 – shallot, minced
• 2 – cloves of garlic, minced
• 2 tablespoons – olive oil
• 1⁄2 cup – bold red wine
• 1 cup – chicken or beef stock
• 1 tablespoon – butter chilledMethod –Slice the sausage, scoop a small mound of couscous onto each plate, lay the sausage against the couscous and ladle the sauce over top and garnish with a few chopped fresh herbs.

1. Heat the oil in a small sauce pan, add the shallots and garlic and sauté until translucent
2. Add the wine and reduce until less than half
3. Add the stock and reduce to 1⁄2 cup and finish with butter whisked in

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Directions –

Fennel and Pea Soup with Crème Fraiche • e

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1. Place olive oil in a heav

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This soup can be made a day ahead and reheated before serving.

Crème Fraiche

Ingredients –
• Heavy cream

• Buttermilk Method –

1. Fill a pint mason jar to within 1 inch of the top with heavy cream
2. Top it of with buttermilk
3. Screw lid on tightly and shake to blend
4. Set in a warm spot in your kitchen for 24 hours
5. Unscrew the lid and check the crème as it should be thickened
6. Refrigerate and use within 2 weeksSalmon Wellington with Apple Jicama SlawIngredients –
   6 – 2 ounce salmon filets
   Old Bay seasoning – to taste
   1 – sheet of puff pastry, thawed1⁄2 bulb – jicama (if small 1⁄4 if large)
   • 1 – large Granny Smith apple
   • Salt & white pepper to taste
   • 2 tablespoons – Sherry vinegar
   • 2 – eggs, beatenMethod –

1. Season the filets with Old Bay and set aside
2. Roll out the puff pastry and cut into 6 squares
3. Finely julienne the jicama and apple, toss in a bowl with salt and pepper andseason with sherry vinegar
4. Place one salmon filet on each square, top with some slaw, brush edges with eggwash and wrap like a package and seal

Sauce –

5. Place packets seam side down on a baking sheet and brush tops with egg wash
6. Bake in preheated 450 oven for about 12 to 15 minutes until pastry is goldenbrown
7. Slice on the bias and serve stacked slightly with sauce (see below) and garnishwith some finely chopped chives

• 1 – shallot, minced
• 2 cloves – garlic, minced
• 2 tablespoons – olive oil
• 1/2 cup – white wine, dry
• 1 cup – heavy cream
• 1 teaspoon – chicken base concentrate

1. Sauté the shallot and garlic in the olive oil over medium high heat in a sauce pan
2. Add the wine and reduce until almost dry
3. Add the heavy cream and reduce by 1/3 and whisk in the base to finish

4.

Wine Sorbet

Ingredients –

• 3 cups – water
• 1 1⁄2 cups – cane sugar
• 1 1⁄4 cups – wine or champagne of choice
• Optional – 2 teaspoons – fresh micro-planed citrus zest, fresh herbs, etc.Method –

1. Bring the water and sugar to a boil in a pan to create a simple syrup. Remove from the heat and cool. Add the wine to the syrup. Place the syrup in a metal bowl and place in a larger bowl filled with ice and water to chill quickly, whisking often
2. Once very chilled place in a freezer and whisk every so often until the mixture starts to freeze
3. Place the mixture in a ice cream maker and proceed as the manufacture instructs or leave in the freezer and whisk every half hour until the sorbet is set
4. Scoop and serve

Red Wine and Red Onion Jam

Ingredients –

• 4 tablespoons extra-virgin olive oil

• 3 medium-large red onions, thinly sliced (about 2 pounds)
• 2 sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 1 cup red wine
• 1/4 cup honey
• 1/4 cup red wine vinegarMethod –Heat 2 tablespoons of the olive oil in a medium skillet, over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper, to taste. Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give them a stir every now and then with a wooden spoon to prevent them from sticking). Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions. Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.Parmesan CookiesIngredients –
  • 1⁄2 lb all-purpose flour
  • 1⁄2 lb butter (2 sticks), softened
  • 1⁄2 lb grated Parmesan cheesePreheat oven to 375 degrees.
    Weigh each of the ingredients on a kitchen scale. You want exactly the same weight for each. You can easily make more cookies by increasing the weight of each of the ingredients.
    Knead all of the ingredients together. On a lightly floured surface roll out the dough with a rolling pin until it is 1⁄4-inch thick. Cut circles about 2-inches in diameter with a cookie cutter. Bake the cookies on an ungreased cookie sheet lined with parchment paper for 15 minutes. Let rest on the parchment paper for 5-10 minutes before you try to move the cookies.
    Serve at room temperature. Store in the refrigerator in an airtight container until used.Caesar DressingIngredients –
  • 3 ounces – anchovy filets
  • 1⁄2 ounce – whole grain mustard
  • 3 cloves – garlic, peeled
  • 1 tablespoon – Worcestershire sauce
  • 6 ounces – red wine vinegar
  • 1 teaspoon – ground black pepper
  • 2 tablespoons – fresh lemon juice
  • 2 ounces – grated parmesan cheese
  • 1⁄2 teaspoon – hot sauce
  • 18 ounces – olive oil

Method –

1. Combine all of the ingredients in a blender except the olive oil
2. Gradually add the olive oil in a thin stream to incorporate
3. Taste and adjust the seasonings if needed and refrigerate until needed

Makes 1 quart

Dark Chocolate Pots De Crème

Yield: serves 6, active time 15 minutes, total time 2 hours

• 3/4 cup sugar
• 1 cup whole milk
• 1 1/2 cup heavy cream
• 1 teaspoon vanilla extract

• 8 ounces best quality dark chocolate (such as Lindt 70% dark), roughly chopped
• 6 egg yolks, lightly beatenDirections –
  Preheat oven to 270°F. Place 6 ramekins in a large baking dish and pour cold water into baking dish until it reaches halfway up ramekins
  In a medium saucepan, combine sugar, milk, heavy cream, and vanilla.
  Bring mixture to a boil, stirring occasionally. Add dark chocolate and whisk until mixture is thickened and smooth. Take mixture off heat.
  Place egg yolks in a large bowl. Slowly add chocolate mixture, whisking until completely smooth.
  Divide chocolate mixture evenly among ramekins. Cover baking dish with foil.
  Bake until custard is cooked but still jiggly in the center, about 1 hour 20 minutes. Remove ramekins from water bath and bring to room temperature. Chill in refrigerator until cold.Classic White Crème BrûléeYield: 4 servingsIngredients:

• 4 ounces Ghirardelli White Chocolate Baking Bar
• 4 large egg yolks, at room temperature
• 1/3 cup sugar
• 2 cups whipping cream
• 1/2 teaspoon vanilla extractDirections:
  Preheat oven to 300°F. In medium bowl, whisk egg yolks with sugar until smooth. In 2-quart saucepan, bring whipping cream to a simmer over medium-high heat. Add white chocolate (chopped in small pieces) to simmering whipping cream. Turn off heat and whisk until white chocolate is melted. Add white chocolate mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent eggs from scrambling. Whisk until smooth. Add vanilla. Pour

into four ramekins or custard cups. Place cups in 13″ x 9″ baking pan or broiler pan. Add enough water so cups sit in 1 to 1 1/2 inch of water. Bake until set, about 45 minutes. Serve warm, at room temperature, or refrigerate overnight. For a delicious crunchy surface: Sprinkle the tops of the crème brûlée with 1 teaspoon of sugar and place under broiler until caramelized.

Chocolate Bark

Chocolate Bark

Ingredients:

• 1 1/2 cups walnut halves (6 ounces) or other nut, cocoa nibs or seeds (use less if nibsor seeds)
• 9 ounces bittersweet chocolate, finely chopped
• 1 cup dried sour cherries (4 ounces), coarsely chopped
• 2 tablespoons finely chopped crystallized ginger, if usingPreheat the oven to 350°.
  Spread the walnuts on a baking sheet and toast for 8 minutes, or until golden and fragrant. Let cool, and then coarsely chop.
  Line a baking sheet with parchment or wax paper.
  In a glass bowl, heat two-thirds of the chocolate in a microwave oven at high power in 30- second bursts until just melted. Stir until smooth. Add the remaining chocolate and stir until melted. Stir in the walnuts, cherries and crystallized ginger until evenly coated.
  Scrape the mixture onto the prepared baking sheet and spread it into a 12-by-8-inch rectangle. Refrigerate for 10 minutes or until firm enough to cut.
  Cut the bark into 48 pieces (6 rows by 8 rows) and transfer to a plate. Serve cold or at room temperature.MAKE AHEAD The bark can be kept in an airtight container at room temperature for up to 4 days or refrigerated for up to 2 weeks.Dulche de LecheIngredients –

• 1 to 2 cans of sweetened condensed milk

Method –

1. Place the can(s) unopened in a large pot and cover with at least 2 inches of water
2. Bring to a boil, reduce to a simmer and cook for 2 hours making sure cans remainedcovered with water
3. Remove from the heat and allow the cans to cool completely before opening
4. Use as with any caramel sauce except do not refrigerate and keep for up to 2 weeks.

Sweet Potato Bisque with Ginger Scented Crème Fraiche
Paired with 2012 Select Harvest Gewurztraminer
As served at Winter Warm Up 2014
Ingredients
• 2 tablespoons butter
• 3 cloves garlic, finely chopped
• 1 Vidalia onion, finely chopped
• 1/2-inch knob ginger, peeled and finely chopped
• Kosher salt and freshly ground black pepper
• 1 chipotle pepper, canned in adobo sauce
• 4 cups chicken broth
• 1 1/4 cups apple cider
• 2 large sweet potatoes, peeled and cubed (about 2 pounds)
• 3/4 cup heavy whipping cream
• Sour cream, for serving, optional

Directions
Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

Bleu Cheese and Granny Smith Empanada
Paired with 2012 Late Harvest Riesling
As served at Romancing the Riesling 2014

2 sheest Puff pastry
3 Granny smith apple
2 cup bleu cheese
4 Egg whites

Roll out puff pastry sheet. Cut 24 3×1 inch squares. Julienne apples into slaw. On half of each square place apple and divide the cheese, placing a small amount on each square. Egg-wash the edge of the pastry for a tight seal. Fold over pastry enclosing the contents into the pastry. Lightly egg wash the top of the pastry. Bake in oven at 375 until pastry is golden brown.

Brian’s Tomato Pesto Quiche
For Tomato Pesto:
Combine 1 cup sundried tomatoes, 1 clove garlic, fresh basil, ½ cup olive oil, pinch of lemon juice, (pine nuts optional) in food processor and pulse.
Make quiche:
Combine 4 eggs, 1 cup half and half, 1 cup feta cheese and mix well. Pour into a pie plate lined with your favorite pie crust recipe.
Bake at 350Ëš for 45 minutes or until golden brown. Serve with brown sugar bacon, fresh fruit and muffins for the full Chateau Chantal breakfast effect!
Chocolate Cherry Mocha Muffins
6 Eggs
1 ½ Cups oil
2 Cups Buttermilk
1 Cup Strong black liquid coffee
2 tsp. Vanilla extract

2/3 Cup Cocoa (sifted, then measured)
3 Cups White flour
2 ½ Cups Whole Wheat flour
2 Cups Brown sugar
1 tsp. Baking powder
2 tsp. Baking soda
2 tsp. Salt

2 Cups Chocolate chips
2 Cups Pitted cherries

Combine the eggs, oil, buttermilk, coffee, and vanilla and set aside.

Sift the rest of the ingredients, (cocoa through salt) except the chocolate chips and cherries, into a separate bowl. Add the dry mixture to the wet and mix.

Spoon the batter into prepared muffin tins and bake at 375 degrees for about 20 to 25 minutes or until done. Test with a toothpick inserted into the center of the muffin. When it comes out clean, the muffins are done.

Sue Greve, Chantea Chantal B&B Chef

Cinnamon Raisin French Toast Souffle

1 Large loaf Cinnamon Raisin Bread – chopped in ½ – inch cubes (enough to fill a 9”x13” pan)
12 ounces Cream cheese, softened
6 ounces Butter
¾ Cup Real maple syrup, divided(1/4 Cup / ½ Cup)
10 Eggs
3 Cups Half and half
½ Cup Cinnamon sugar (1/4 Cup sugar & ¼ Cup cinnamon mixed together)

Place chopped cinnamon raisin bread in a 13 x 9 inch glass pan coated well with cooking spray.

Mix cream cheese, butter and ¼ Cup maple syrup until smooth. Spread mixture over top of bread, leaving some openings through which to pour egg mixture.

Beat eggs, half and half, and ½ Cup maple syrup. Pour egg mixture over bread and sprinkle with cinnamon sugar.

Cover and refrigerate overnight.

Preheat oven to 350 degrees.

Uncover and bake 50 to 55 minutes.
Cut into 15 squares and sprinkle with powdered sugar.

Yield: 15 servings

Sue Greve, Chateau Chantal B&B Chef

Cherry Cheese Strata
16 slices French bread
4 oz. cream cheese softened
½ cup Chateau Chantal Cherry Merlot Jam
1 cup frozen cherries
4 eggs, slightly beaten
2 cups half-and-half
2/3 cup sugar
1 ½ tsp. finely shredded orange peel
1 tsp. vanilla
Vanilla yogurt

¼ cup slices almonds
¼ cup turbino sugar

Preheat over to 350°F. Spray a 2 quart square baking dish with cooking spray. Spread cream cheese on slices of bread and fit them into the baking dish in a single layer. Spread Cherry Merlot Jam over top. Scatter frozen cherries on top. Top each bread slice with another bread slice. Tear remaining bread into bite size pieces and fill in around the slices.

In a medium bowl, combines eggs, half & half, sugar, orange peel and vanilla. Pour over bread in baking dish. Sprinkle with turbino sugar and sliced almonds. Bake uncovered about 45 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before serving. Serve with vanilla yogurt.

Makes 6 servings.
Christine Campbell, Chateau Chantal B&B Chef
French Toast Al’Orange Souffle
(Adapted from Evening Shade Inn Bed and Breakfast)

Cooking spray
1 (16 oz.) French bread loaf, cut into 32 – ½ inch slices
12 ounces Cream cheese, cut into 16 – ¼ inch slices

12 Large eggs
2 Cups 2 % Milk

Orange Sauce

2 Cups Firmly packed brown sugar
4 tsp Freshly grated orange rind
1 Cup Orange juice
Powdered sugar
Combine all ingredients for orange sauce in a sauce pan and whisk together. Bring to a boil, then reduce heat to medium and simmer until thickened, stirring constantly.

Place half of the orange sauce in a 9” x 13” baking dish well coated with cooking spray. Arrange 16 of the French bread slices in a single layer in the bottom of the pan. Top each bread slice with a slice of cream cheese, then finish layering by topping each cheese slice with another bread slice.

Whisk together eggs and milk. Pour over bread.
Cover and chill 8 hours or over night.
Let stand at room temperature for 30 minutes before baking.

Cover and refrigerate overnight.

Preheat oven to 350 degrees.

Bake for 45 minutes, shielding with foil after 30 minutes, if necessary. Remove from oven and top with remaining orange sauce. Cut into 16 squares and sprinkle with powdered sugar.

Yield: 16 servings

Quiche without a Crust
Sauté together for a few minutes:

1 T. butter
1 cup chopped onions
1 cup chopped mushrooms
1 package frozen spinach (thawed and squeezed) or 2 cups fresh spinach (chopped)

Drain.

Generously spray Pam cooking spray on quiche pan. Sprinkle first four ingredients in pan. Crumble 1 cup or more of Feta cheese.

Beat 10-12 eggs until light and fluffy. Add ½ cup flour and salt – continue to beat. Add other seasoning – thyme, pepper, dry mustard, touch of cayenne.

Add ¾ cup half and half.

Continue to beat. Pour over prepared vegetables and cheese. Sprinkle paprika, pepper, parsley, and Parmesan. Add any topping – sliced tomatoes, olives, etc.

Place pan on a baking sheet (I usually fill the pan to the top). Bake at 350° F. for 30 minutes or more – check if quiche is high (it will sink afterward) and that eggs are firm.

Nadine Begin, Chateau Chantal Founder and Chef

Select Harvest Gewürztraminer Cake
18 oz yellow cake mix
1 small package vanilla pudding, instant
½ cup water
1 cup Chateau Chantal Select Harvest Gewürztraminer
½ cup vegetable oil
4 eggs
½ cup pecans, chopped
¼ pound butter
1 cup sugar
¼ cup water

Line bottom of greased 10’ tube pan with chopped pecans. Blend boxed cake mix, pudding, ½ cup water, ½ cup Select Harvest Gewürztraminer, ½ cup vegetable oil, and 4 eggs with mixer and pour into pecan-lined tube pan. Bake at 325°F. for 50-60 minutes.

Mix and boil for 3 minutes the following: butter, sugar, and ¼ cup water. Remove from heat and then add remaining ½ cup Select Harvest Gewürztraminer. Pour this mixture over hot cake and leave in pan until completely cool before turning out.

Serves 16.

Cherry Brandy Truffles
1 lb. Callebaut milk chocolate
1 cup whipping cream
4 T. unsalted butter
½ cup Chateau Chantal Cerise
½ lb. Callebaut bittersweet chocolate for dipping

Break chocolate up in small pieces. Melt in double boiler over simmering water. Add butter and whipping cream. Finely chopped nuts can be added. Chill until firm enough to roll into 1-inch balls. Freeze.

Dip into melted bittersweet chocolate. Can be drizzled with white chocolate or decorated with nuts.