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Recipes
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Excellent with Durant Vineyards Pinot Gris :
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Baked Brie with Roasted Garlic and Sun-Dried Tomatoes
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- 1 whole head garlic
- 1 sprig fresh rosemary
- 1 teaspoon olive oil
- 1 (12-ounce) round of brie cheese
- 3/4 cup sun-dried tomatoes packed in oil, drained and cut into thin strips
- 1/3 cup pine nuts
- 3 tablespoons finely shredded fresh basil
- Crostini* or apple slices
- Garnish: Sprigs of fresh basil or rosemary, impored green and black olives
- Preheat oven to 375*F.
- Cut off 1/4 inch of pointed end of head of garlic. Place cut side up in a piece of aluminum foil. Place rosemary on top. Bring sides of foil up to make a deep bowl, but do not enclose garlic completely. Pour olive oil over top of garlic. Bake for 40-45 minutes in preheated oven. Cool.
- Squeeze garlic so that the cloves pop out of their papery jackets. They should be creamy. Smash them and spread on top of brie (including some of the rosemary). Place brie in ovenproof dish. Top with tomatoes and pine nuts. Increase oven temperature to 400*F (205*C).
- Bake brie until warm and softened, about 13 to 18 minutes. If topping is getting too browned, cover loosely with aluminum foil during last portion of baking.
- Sprinkle slivers of fresh basil on top. Surround with crostini and/or apple slices. Garnish with sprigs of fresh herbs and, if using, drained imported olives. Provide a spreading knife.
Yield: 24 servings.
*Toasted slices of good bread that have been brushed with a little olive oil before toasting.
Note: If you can only find small, 4-ounce disks of brie, push 3 small wheels next to one another.
Advance preparation: Garlic can be roasted several days in advance and stored, airtight, in the refrigerator. You can assemble the brie with the garlic, tomatoes and pine nuts a day in advance and store, airtight, in the refrigerator.
Excellent with Durant Vineyards Pinot Noir:
Breaded Rosemary Lamb Chops
A fruity glaze and rosemary-scented breading coats these taste-tempting lamb chops.
- 3/4 cup plain bread crumbs or 1 1/2 cups fresh bread crumbs
1 tablespoon fresh rosemary, chopped, or 1 teaspoon dried rosemary, crushed
1 clove garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 pounds boneless lamb or pork loin chops (about 4 to 6)
1/3 cup glaze (3 tablespoons honey, 1 tablespoon orange juice)
2 tablespoons olive oil
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Preheat oven to 450ºF (230ºC).
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Combine bread crumbs, rosemary, garlic, salt and pepper in shallow dish. Brush lamb with glaze; coat with bread crumb mixture.
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Heat olive oil in large, nonstick skillet over medium-high heat. Add lamb; cook on both sides for 1 to 2 minutes or until golden. Transfer to baking sheet.
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Bake for 15 to 20 minutes or until lamb is no longer pink in center.
Makes 4 servings.
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