Recipes From Columbia Cascade Wines And Wineries

Recipes From Columbia Cascade Wines And Wineries

Enjoy These Favorite Recipes From Columbia Cascade Wines And Wineries

Sun Dried Cherry Chutney

Tim Putnam Smokeblossom Catering

Sun Dried Cherry Chutney
w/ Red Blend


  • 2 cups tart sun-dried cherries
  • ½ cup dried cranberries
  • ½ cup diced dried apricots or nectarines
  • 1 cup tightly diced (brunoise) sweet onion, preferably Walla wallas
  • 1 tsp julienne of fresh ginger
  • 1 tsp fresh orange zest
  • 5-8 turns of freshly ground black pepper
  • 2 cloves caramelized garlic
  • ½ cup smokeblossom balsamic syrup
  • ½ cup 2003 icicle ridge romanze blend
  • ½ cup good quality port…I use Portugese
  • ½ cup dark brown sugar
  • ½ tsp sea or kosher salt or to taste

sweat down the onions over medium heat to an amber hue, add ginger and sweet roasted garlic, stir a couple times in a minute and add the rest of the ingredients reserving the salt to taste or finish. Simmer the chutney
over low heat for @ least 30 minutes. This is a good time to try the romanze blend and it’s hints of berry and black cherry. The fruit should be the dominate component of this condiment so don’t be afraid to turn up the heat and reduce it to a thicker consistency. Remove from heat transfer to plastic or glass container, cover and leave @ room temp, you will want to add salt after this cools abit, it will help judge the amount of salt you will or will not want to add.

This is an extremely versatile condiment. Pork, chicken, hoofed game, wild fowl, on baguette w/ goat cheese, bound in flatbread w/ turkey and cream cheese, stirred in couscous, etc.

Amaratto Mousse Cheesecake

Amaratto Mousse Cheescake

Other Information



  • 2         Cups Grahm Cracker Crumbs
  • 1/2     Cup Butter or Margarine, Melted
  • 1         Envelope Unflavored Gelatine Knox
  • 1/2     Cup Cold Water
  • 3         Pkgs (8oz ea) Cream Chees, Softened
  • 1 1/4   Cups Sugar
  • 1         Can (5oz) Evaporated Milk (not condensed)
  • 1         Tsp Lemon Juice
  • 1/3     Cup Amaretto Liqueur
  • 1         Tsp Vanilla Extract
  • 3/4       Cup Wipping or Heavy Cream, Whipped

Combine graham cracker crumbs with butter. Press into bottom and sides of pan. Chill

In small sauce pan sprinkle gelatine over cold water: let stand 1 min. Stir over low heat till completely disolved, about three min. set aside. In large bowl of electric mixer, beat cream cheese with sugar till fluffy, about 2 min. Gradually add evaporated milk and lemon juice: beat at medium-high till mixture is very fluffy, about 2 min. Gradually beat in gelatine mixture, liqueur and vanilla until thoroughly blended. Fold in whipped cream. Pour into crust: Chill 8 hours or overnight. Garnish with chocolate sauce and berries.


From Fine Cooking

Biscotti are very forgiving, and you can bake these to your taste: chewy, crunchy, or somewhere in between.Yields about 24 biscotti.


10 oz. (2-1/4 cups) unbleached all-purpose flour
1-1/4 cups packed dark brown sugar
2 tsp. ground ginger
1-1/4 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. table salt
1/4 tsp. ground nutmeg
1/4 tsp. baking soda
4 oz. (1 cup) pecans, coarsely chopped
4 oz. (1/2 cup) lightly packed dried apricots, coarsely chopped
1/4 cup molasses
2 large eggs
2 tsp. finely grated orange zest (from about 1 medium navel orange)

how to make

Position a rack in the middle of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment.

In a stand mixer fitted with the paddle attachment, combine the flour, brown sugar, ginger, baking powder, cinnamon, salt, nutmeg, and baking soda on medium-low speed until well blended. On low speed, briefly mix in the pecans and apricots. In a measuring cup, lightly whisk the molasses, eggs, and orange zest. With the mixer on low, slowly pour in the egg mixture. Continue mixing until the dough is well blended and comes together in large, moist clumps, 1 to 2 minutes.

Dump the dough onto an unfloured work surface. Divide into two equal piles (about 1 lb. each). Shape each pile into a log that’s 10 inches long and about 1-1/2 inches in diameter, lightly flouring your hands as needed (the dough is a bit sticky).

Position the logs on the lined cookie sheet about 4 inches apart. Bake until the tops are cracked and spring back slightly when gently pressed, 30 to 35 minutes. Transfer the sheet to a rack and let cool until the logs are cool enough to handle, about 10 minutes.

Carefully peel the biscotti logs from the parchment and transfer to a cutting board. Using a serrated knife, saw each log into diagonal slices 3/4 inch wide. Return the slices to the cookie sheet (no need for fresh parchment) and arrange them cut side down. It’s all right if they touch because they won’t spread.

Bake until the biscotti are dried to your taste, about 10 minutes (for slightly moist and chewy) to 20 minutes (for super-dry and crunchy). Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti will still give slightly when pressed, but will harden as they cool. When cool, store in airtight containers.

From Fine Cooking

Blackberry Smoked Duck

Tim Putnam from Smoke blossom Catering

Blackberry and 2000 Merlot Smoked Duck

lead information…we use a cryovac (vacuum sealed) boneless petaluma breast of duck. These can be found @ high quality grocers, specialty stores, internet sources, and the like.


  • Duck (4 breasts)
  • 2 Cups Merlot
  • ½ cup fireweed honey (or other wildflower varietal)
  • 1 tbsp kosher or sea salt
  • 15-20 turns of freshly ground black pepper (do the work it’s worth it!)
  • 16 oz bag of frozen blackberries or 2 dry pints of fresh
  • 1/4 cup smokeblossom balsamic syrup

Thaw the duck (4 breasts) overnight under refrigeration, break out of seal, slightly rinse w/ cold water and prepare to bathe in:
2 cups tsillan cellars 2000 red mountain merlot
½ cup fireweed honey (or other wildflower varietal)
1 tbsp kosher or sea salt
15-20 turns of freshly ground black pepper (do the work it’s worth it!)
16 oz bag of frozen blackberries or 2 dry pints of fresh
1/4 cup smokeblossom balsamic syrup

Chicken Parmesan

Giada De Laurentis

This is a wonderful, truly Italian Chicken Parmesan,that will thrill and delight your family and guest.


  • ·3 tablespoons olive oil
  • ·1 teaspoon chopped fresh rosemary leaves
  • ·1 teaspoon chopped fresh thyme leaves
  • ·1 teaspoon chopped fresh Italian parsley leaves
  • ·Salt and freshly ground black pepper
  • ·8 (3-ounces each) chicken cutlets
  • ·1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
  • ·1/2 cup shredded mozzarella
  • ·16 teaspoons grated Parmesan
  • ·2 tablespoons unsalted butter, cut into pieces

Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
Simple Tomato Sauce:
·1/2 cup extra-virgin olive oil
·1 small onion, chopped
·2 cloves garlic, chopped
·1 stalk celery, chopped
·1 carrot, chopped
·Sea salt and freshly ground black pepper
·2 (32-ounce) cans crushed tomatoes
·4 to 6 basil leaves
·2 dried bay leaves
·4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

Chocolate Cherry Macaroons

Fine Cooking

These rich macaroons are moist and fudgy inside – they’re something like cross between a cookie and a chocolate truffle.

Other Information

These rich macaroons are moist and fudgy inside—they’re something like a cross between a cookie and a chocolate truffle.Yields about 20 macaroons.

 Chocolate Cherry Macaroons


1-3/4 cups sweetened shredded coconut
2/3 cup cream of coconut, such as Coco Lopez (not coconut milk)
1/3 cup unsweetened cocoa powder, preferably Dutch-processed
2 large egg whites
1 tsp. pure vanilla extract
Pinch table salt
3 oz. (1/2 cup) dried cherries (preferably tart ones), coarsely chopped

how to make

Heat the oven to 325°F. Spread 1-1/2 cups of the shredded coconut on a rimmed baking sheet. Bake, stirring frequently, until some of the shreds begin to turn a light golden brown, 8 to10 minutes (you’re not so much toasting the coconut as you are drying it). Let cool. Turn off the oven.

In a medium bowl, whisk the cream of coconut, cocoa, egg whites, vanilla, and salt until well combined. Stir in the dried cherries and the “toasted” coconut. Cover and refrigerate until thoroughly chilled and firm, at least 2 hours and up to 24 hours.

About 20 minutes before you plan to bake the macaroons, heat the oven to 325°F. Line a heavy baking sheet with parchment. With damp hands, shape slightly heaping tablespoons of the batter into balls. Arrange on the baking sheet about 2 inches apart (they should all fit on one sheet). Top each macaroon with a pinch of the remaining untoasted coconut. Bake in the center of the oven until the outsides are no longer sticky but the insides still feel somewhat soft when poked with a finger and the coconut topping is golden brown, about 20 minutes. Let the macaroons cool for 3 minutes on the baking sheet before transferring them to a rack to let cool completely.

From Fine Cooking

Curried Scallops on Pumpkin Polenta Cakes

Food and Wine Magazine

Curried Scallops on Pumpkin Polenta Cakes
A Surprising and Spicy Fall Dish to Pair with your Favorite Bordeaux Blend

Curried Scallops on Pumpkin Polenta Cakes
A Surprising and Spicy Fall Dish to Pair with your Favorite Bordeaux Blend

1/2 cup canned unsweetened pumpkin puree
1 1/2 cups water
2 tablespoons heavy cream
1 tablespoon unsalted butter
1/2 tablespoon honey
1/2 cup polenta (not instant)
1/4 cup vegetable oil, plus more for frying
1/2 tablespoon curry powder
16 medium sea scallops
Cilantro leaves, for garnish

In a medium saucepan, combine the pumpkin with the water and bring to a boil. Add the cream, butter, honey and a generous pinch of salt. Add the polenta in a thin stream, whisking constantly. Cook over moderate heat, stirring with a wooden spoon, until thickened and tender, about 20 minutes. Scrape the polenta into a 9-inch-square pan and refrigerate until firm.

In a small saucepan, heat the 1/4 cup of vegetable oil with the curry powder. Pour the curry oil into a small bowl and let cool. Spoon off the yellow oil and discard the curry powder.

Run a knife around the sides of the pan and unmold the polenta. Cut it into 1 1/2-inch squares. Heat 1/2 inch of vegetable oil in a large nonstick skillet until shimmering. Fry the polenta cakes in batches, turning once, until deep golden and crisp, about 2 minutes per side. Transfer to a rack set over a baking sheet to drain.

In a large skillet, heat 2 tablespoons of the curry oil until shimmering. Season the scallops with salt. Add 8 scallops to the skillet and cook over high heat until browned, about 2 minutes per side. Transfer to a plate and repeat with the remaining scallops and curry oil. Let the scallops cool, then cut them in half crosswise.

Arrange the scallops on the polenta, cut side down, garnish with cilantro and drizzle very lightly with the remaining curry oil. Serve immediately. Makes about 32.

Source: Food & Wine Magazine

Fillet of Salmon with a Wine Sauce


3 tablespoons balsamic vinegar
1 shallot, chopped
1 clove garlic, minced
1 tomato, chopped
1 cup chicken stock
3 tablespoons butter, cut into 1/2-inch pieces
1 1/2 pounds salmon fillet, cut into four pieces, brushed with olive oil and seasoned with salt and pepper
In a saucepan, combine wine, vinegar, shallot, garlic and tomato. Reduce over medium heat to half the amount. Add chicken stock and reduce by half again. Whisk in the butter.

Heat a non-stick sauté pan over high heat. Add salmon and sear until nicely browned. Finish cooking on reverse side over medium heat. To serve, place on plates and pour warm wine sauce over the salmon. Serves 4.

Fudge Cabernet Sauvignon Cake

Fudge Cabernet Sauvignon Cake
This is a delicious, moist fudge cake, and suggest you serve it with a glass of your favorite Cabernet Sauvignon.
You can use your favorite wine in this cake,but,I recommend your favorite red wine, any wine you prefer will work, even sweet wines such as Ice Wine.


Fudge Cabernet Sauvignon Cake
1 18 1/2 oz. package Chocolate Cake Mix
1 3 3/4 oz. package Chocolate instant Pudding and Pie Filling
4 Eggs at room temperature
1/2 Cup Cold Water
1/2 Cup Vegetable Oil
1/2 Cup Cabernet Sauvignon
Confectioners Icing optional

In a bowl combine all ingredients and mix well. Pour into greased 12 cup Bundt pan. Bake 50 to 60 minutes.

Herb-Butter Roasted Turkey

Herb-Butter Roasted Turkey with Pinot Noir Gravy

Gravy Herb-Butter Roasted Turkey with Pinot Noir Gravy

To brine the turkey you need space for a 5-gallon pot in your refrigerator..
For the brine:
2-1/2 gallons water
2-1/2 cups kosher salt
1 cup maple syrup
24 bay leaves
24 cloves garlic, peeled
1/3 cup whole black peppercorns
2 small bunches fresh flat-leaf parsley (about 4 oz.)
1 small bunch fresh sage (about 1 oz.)
6 medium sprigs fresh rosemary
Zest and juice of 4 large lemons (remove the zest in long strips with a vegetable peeler)

For the turkey:
14- to 16-lb. natural turkey (preferably fresh)
1 recipe 3 herb butter, softened
2 Tbs. kosher salt
2 Tbs. freshly ground black pepper
2 oz. (4 Tbs.) unsalted butter, melted

For the gravy:
2-1/2 oz. (5 Tbs.) unsalted butter
2-1/2 oz. (1/2 cup) all-purpose flour
4 cups low-salt chicken broth
1-1/2 cups Pinot Noir
Kosher salt
Freshly ground black pepper
how to make
Two days ahead, prepare the brine:
Put all of the brine ingredients in a 5-gallon stockpot with a lid. Cover and bring to a boil over high heat. Reduce the heat to medium low and simmer for 5 minutes. Remove from the heat, cool to room temperature, cover the pot, and refrigerate the brine until cold, preferably overnight.

One day ahead: brine the turkey:
If already loose, trim the tail from the turkey. Otherwise, leave it attached. Remove and discard the giblets. Keep the neck and tail in the refrigerator. Rinse the turkey and put it in the pot with the brine. Refrigerate for 8 to 24 hours before roasting the turkey.

Prepare and roast the turkey:
Position a rack in the bottom of the oven and heat the oven to 350°F. Remove the turkey from the brine and discard the brine. Rinse the turkey well, pat it dry, and set it in a large flameproof roasting pan. Gently slide your hand between the breast meat and skin to separate the skin so you can apply the herb butter. Slice the herb butter into 1/4-inch-thick rounds and distribute them evenly between the skin and breast meat, completely covering the breast. Maneuver a few pieces between the skin and legs, too. Next, with your hands on the outside of the turkey, massage the butter under the skin to distribute it evenly and break up the round pieces so the turkey won’t look polka-dotted when it’s done.

Sprinkle 1 Tbs. of the salt and 1 Tbs. of the pepper in the cavity of the turkey. Tie the legs together. Fold the wings back and tuck the tips under the neck area. Flip the turkey onto its breast, pat the back dry, and brush with some of the melted butter. Sprinkle with some of the remaining salt and pepper. Flip the turkey over, pat dry again, brush all over with the remaining butter, and sprinkle with the remaining salt and pepper. Put the reserved neck and tail in the pan with the turkey. Cover the pan very tightly with foil and put in the oven, legs pointing to the back of the oven, if possible (the legs can handle the higher heat in the back better than the breast can). Roast undisturbed for 2 hours and then uncover carefully (watch out for escaping steam). Continue to roast, basting every 15 minutes with the drippings that have collected in the pan, until an instant-read thermometer inserted in the thickest part of both thighs reads 170° to 175°F and the juices run clear when the thermometer is removed, 45 minutes to 1 hour more for a 15-lb. turkey.

Remove the turkey from the oven. With a wad of paper towels in each hand, move the turkey to a serving platter, cover with foil to keep warm, and set aside. Discard the neck and tail; reserve the drippings in the roasting pan. Let the turkey rest for 30 minutes while you make the gravy and heat the side dishes

Make the gravy:
Melt the butter in a small saucepan over medium-high heat until foaming. Add the flour and quickly whisk it into the butter until it’s completely incorporated. Cook, whisking constantly, until the roux smells toasty and darkens slightly to a light caramel color (see image below), about 2 minutes. Watch carefully, as you don’t want it to get too dark. Remove from the heat and set aside.

Pour the reserved turkey drippings into a clear, heatproof container, preferably a fat separator cup. (Don’t rinse the roasting pan.) Let sit until the fat rises to the top, and then pour out 1 cup of the juices (or remove and discard the fat with a ladle and measure 1 cup of the juices). Combine the juices with the turkey or chicken broth.

Set the roasting pan on top of the stove over two burners on medium heat. Add the Pinot Noir and simmer, scraping the pan with a wooden spoon to release any stuck-on bits, until the wine has reduced by half, about 5 minutes. Add the broth mixture and simmer to meld the flavors, about 5 minutes. Whisk in the roux a little at a time until you have reached your desired thickness (you may not want to use it all). Adjust the seasoning with salt and pepper to taste. Strain through a fine sieve and transfer to a serving vessel.

Make Ahead Tips
The brine should be prepared 2 days before the Thanksgiving dinner. The turkey should be brined the day before. The roux may be prepared on Thanksgiving day and left at room temperature; whisk to recombine before using.

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