Asparagus & Goat Cheese Flan
Serve with St. Supéry Virtú

• 1 lb fresh asparagus
• 3 cloves garlic, chopped
• 1/2 cup leeks – white part only, chopped
• 3 tablespoons olive oil
• 1/2 cup St. Supery Virtú
• 1 cup cream
• 8 oz. soft goat cheese
• 4 eggs, large
• salt & white pepper to taste
• non-stick cooking spray

Preheat oven to 350 degrees

Remove the tough ends from the asparagus and finely chop the stalks by hand or in a food processor.

Heat the oil in a large frying pan and sauté the asparagus, leeks and garlic until soft. Season to taste with salt and pepper. Add the wine, cover, and simmer until the asparagus is tender. Add a little water or more wine if the pan dries out. Transfer to a blender or food processor and puree.

Heat the cream in a saucepan and add the goat cheese. Stir until the cheese is melted.

Place the cream/cheese mixture along with the eggs into the blender with the asparagus and blend.

Spray 8 - four-ounce ramekins with the nonstick spray and fill about 3/4 full with the asparagus mixture. Place the ramekins in a large baking dish and fill with enough hot water to come about half way up the ramekins. Bake for approximately 30 minutes or until the flan is no longer liquid

Serve warm or at room temperature. (you can un - mold the flan onto a plate or serve in the ramekins)

Serves 8

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Roasted Butternut Squash Soup with Ginger Crème Fraiche & Toasted Hazelnuts
Serve with St. Supéry Virtú

This recipe will work with any of the autumn squashes so be creative. If it is too thick just add a little more chicken stock. Or if you’re not counting calories, add more cream! .

4 cups - butternut squash – peeled and cut into 1/2 inch dice
6 cups - chicken stock
1 cup- cream
2 cups - leeks – white part only - chopped
1 clove - garlic – minced
1 ea - bay leaf
1/2 tsp - nutmeg - ground
juice of one lemon
4 tablespoons - olive oil
salt & pepper

Preheat oven to 375 degrees F
Toss the squash in olive oil to coat, season with salt & pepper and roast on a parchment lined baking sheet for about 20 minutes or until cooked. In a large saucepan cook the leeks in olive oil until tender. Add the squash, leeks, chicken stock, bay leaf and bring to a boil. Reduce to a simmer and cook for 20 minutes. Puree with a hand held blender or food processor. Add the nutmeg, lemon juice and stir in the cream. Adjust the seasonings and ladle into warm bowls. Garnish with chopped toasted hazelnuts and ginger crème fraiche.

Ginger Crème Fraiche
8 oz crème fraiche or sour cream
3 pcs ginger – 1” x 3”
pinch of salt

Peel ginger and chop in a food processor until very fine. Place in cheesecloth or tea towel and twist to squeeze out juice. Whisk in the ginger juice little by little, tasting with each addition, into crème fraiche and refrigerate for at least an hour.

Serves 10

Grilled Asparagus Bruschetta
Serve with St. Supéry Virtú

Spring has sprung and what better way to celebrate than with fresh asparagus.

1 pound medium asparagus – washed and trimmed
One half cup extra virgin olive oil
1 baguette cut into 1/2" thick slices
2 cloves garlic – peeled
2 tablespoons good quality balsamic vinegar
One half cup Parmigiano – Reggiano – shaved (a vegetable peeler works well)
salt & pepper

Pre-heat the oven to 375-degrees. Arrange the bread slices on a cookie sheet and brush with olive oil. Bake until golden brown. (about 15 minutes). Rub each slice with the garlic. Toss the asparagus in a little olive oil and season with salt & pepper. Grill over mediums coals, or roast in a 375- degree oven, until just tender. Cut into 1” pieces. Cover the bread slices with asparagus pieces. Drizzle with olive oil and balsamic vinegar. Sprinkle with the Parmesan and serve.

Serves 6 - 8

Cucumber Raita
Serve with St. Supéry Virtú

Raitas are soothing, yogurt-based side dishes that are fast and easy to prepare. The cool yogurt and mild flavored cucumbers go especially well with spicy Indian dishes.

1 cup plain yogurt
2 cucumbers, peeled, seeded
1 tablespoon salt
3 tablespoons chopped fresh mint leaves

Place yogurt in a mesh strainer lined with cheesecloth and let drain for 20 minutes. Slice cucumber thinly. Place in colander with salt and let sit 10 - 15 minutes. Press on cucumbers to release excess liquid. Rinse and drain. Combine yogurt, cucumbers and mint and mix well. Add salt, pepper or other spices like cumin if desired.

Makes 4 servings.

Braised Rabbit with
Tri-colored Potato Pancakes
Serve with St. Supéry Virtú

1 tablespoon olive oil
1 small onion, diced
2 tablespoons flour
1 teaspoon salt
1 medium rabbit, cut into quarters
2 cup chicken stock or low sodium canned broth
1 cup diced tomato (skinned and seeded first)
1 teaspoon curry powder
2 teaspoons chopped parsley
3 teaspoons chopped cilantro
1 teaspoon black pepper
4 ounces russet potatoes
4 ounces purple potatoes
4 ounces red sweet potatoes (orange flesh)
1 small onion
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
2 tablespoons flour vegetable oil
1 bunch watercress, washed and dried

Heat a medium sized pot over medium high heat. Add oil. Add onions; sauté until tender and slightly golden. Remove from pan. Mix flour and salt in bowl. Dredge rabbit quarters in flour and add to pot. Sear on all sides until golden. Add chicken stock, tomatoes, curry, parsley, cilantro and pepper. Let simmer covered, over low heat for 45 minutes to an hour. Let rabbit cool and shred meat. Reserve liquid. Peel potatoes. Grate potatoes and onion on a cheese grater. Place mixture in colander, cover with clean towel and press down to release all moisture. Put potatoes in bowl and combine with lemon juice, salt, pepper, egg and flour. Mix well. Heat a pan or skillet to very hot. Add oil. Drop potato mixture onto skillet in a spoonful. Press slightly to flatten. Cook to golden then flip. Cook to golden then remove pancake and place on baking sheet in 375 oven and cook until brown and crisp. To serve, top each potato pancake with some watercress then top with rabbit and a small amount of reserved liquid. Serve warm.

Makes first course for 6 or hors d'oeuvres for 12

Tropical Fruit Chutney
Serve with St. Supéry Virtú

This item is so versatile I hate to tie it down to just one thing to pair it withƒso I didn't pair it with anything except the St. Supéry White Meritage. I will, however, offer some suggestions. Try this chutney over seared chicken breasts, sautéed shrimp, white fish filets, roasted pork tenderloin, stir fried vegetables and basmati rice. I particularly like this chutney tossed with some chicken and served over wild rice. The fruit flavors in the chutney and the nutty flavors in the rice balance so well with Virtú~and it is so easy.

2 1/2 cups cider vinegar (at least 5% acidity)
2 cups light brown sugar
1 pear
2 mangoes
1 papaya or guava
1 pineapple
1 cup golden raisins
1 medium onion, minced
2 cloves garlic, minced
3 tablespoons fresh ginger, minced
1 small fresh red chili, seeded and minced
6 allspice berries
1 cup St. Supéry White Meritage wine

Heat cider in large pot. Add sugar and boil until dissolved. Peel all fruits and cut to medium-sized dice. Add fruit, onion, garlic, ginger, chili and allspice and return to a boil. Reduce heat and simmer, siring occasionally, until liquid has thickened and fruits are tender but not mushy. Strain fruit, reserving liquid. Remove allspice berries. Puree fruit in food processor (may need to do in batches) using wine to add moisture if needed. You may also use the reserved liquid for moisture in the pureeing process. Let chutney cool then store in jars in refrigerator or in sterilized jars which can keep on shelf for up to a year. When ready to use just heat and serve over desired meat, fish or pasta. The reserved juice can be used as a thin sauce on its own or incorporated back into pureed chutney if a thinner puree is desired. You could also use the fruit juice as a base for a salad dressing or marinade.