PAIRING
Two Mountain wines are meant to be enjoyed with food. Our wines pair exceedingly well with a wide range of dishes, and can also be incorporated into your cooking for a savory feast of the senses. Following are a few of our favorite recipes from the Two Mountain kitchen. Like our wines, they are best when shared with family and friends!
Cabernet Poached Filet of Beef
Ingredients:
4 - 6 Tenderloin Filets, 1 ½ inches thick
1 bottle Two Mountain Winery Cabernet Sauvignon
1 medium shallot, minced
2 sprigs fresh thyme
1 can (10 ½ oz.) beef stock
In a large skillet, combine the TMW Cabernet Sauvignon, shallots and beef stock. Over high heat, bring to a boil, then reduce the heat to medium. Add the thyme and the filets - the broth should come to a simmer. Simmer gently, flipping the filets once, until desired doneness - about 4-5 minutes/side for rare.
Serve topped with Frizzled Shallots
Frizzled Shallots
Ingredients:
2 large shallots, thinly slices
2 Tbsp Olive Oil
Heat olive oil in small skillet over medium high heat. Add shallots and saute until shallots are crispy and lightly browned. Mound on top of Poached Filet of Beef.
Lemberger Marinated Grilled Lamb Sandwiches
Lemberger is a lighter-bodied peppery wine. It pairs beautifully with grilled lamb, (or anything off the barbecue). These sandwiches were created to celebrate a high school graduation and Father's Day.
Ingredients:
1 4-5lb boneless leg of lamb
1 cup Two Mountain Lemberger
3 cloves garlic, sliced
2 tablespoons minced fresh thyme
1 tablespoon minced fresh rosemary
1 tablespoon brined green peppercorns, rinsed
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
½ cup extra virgin olive oil plus 2 tablespoons extra
2 French-bread baguettes, each cut crosswise into 4-5 inch pieces, and sliced lengthwise.
5 bunches green onions
Prepared olive tapenade
1 cup herbed aioli (recipe follows)
Place trimmed lamb into large sealable plastic bag. Put all marinade ingredients into blender container and puree until emulsified. Pour marinade over lamb. Marinate at least 4hours (overnight makes things easy!)
Remove lamb from marinade, (discard marinade), and grill over medium low heat on grill until desired doneness - about 35 - 40 minutes.
While lamb is resting, drizzle 1 tablespoon olive oil over trimmed green onions. Grill onions on barbecue until slightly charred and limp. Coarsely chop green onions.
Brush baguettes with remaining olive oil and toast lightly on the grill.
For Sandwiches:
Put out bowls of olive tapenade, herbed aioli and chopped green onions. Thinly slice lamb and serve on a platter. Invite guests to create their own sandwiches, mounding green onions, lamb and sauces on toasted baguettes.
Herbed Aioli
Ingredients:
1 cup mayonnaise (homemade or good quality store bought)
2 cloves garlic, minced
1 tablespoon fresh rosemary, minced
2 slices roasted red peppers (canned)
Puree all ingredients in blender until smooth
Chardonnay Cheese Puffs
These cheese puffs can be formed and chilled or frozen quite a bit in advance to have on hand for last minute celebrations.
Ingredients:
½ cup Two Mountain Chardonnay
½ cup water
¼ cup butter
1 cup plus 2 tablespoons all purpose flour
4 large eggs
1 ½ cup packed grated extra-sharp cheddar cheese (we like white, but any will work)
2/3 cup minced green onions
¼ tsp cayenne pepper
Line two baking pans with parchment paper. Bring wine, water and butter to a boil. Remove from heat. Mix in flour. Stir over medium heat until mixture becomes shiny and pulls away from the sides of the pan (about 3 minutes). Transfer mixture to mixer with paddles, or use a wooden spoon to stir. Add eggs 1 at a time, mixing well after each addition. Mix in cheese, green onions and cayenne pepper.
Using teaspoons, drop 1 ½ inch ovals of dough onto baking sheets, about 1 inch apart. If making ahead, wrap in plastic and freeze or refrigerate.
Preheat oven to 375. Bake puffs until golden, about 30 minutes if at room temperature and 35 minutes if chilled or frozen. Serve immediately.
Adapted from Bon Appetit, 2006