Brian Carter Cellars

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Brian Carter Cellars
November 13, 2015

Try this great recipe for Sautéed Cherry Pan Sauce with Touriga Nacional ONE. Recipe by SizzleWorks

Nov 13, 2015 at 10:17 AM
Brian Carter Cellars
October 16, 2015

Vanilla Salted Chocolate Cherry Decadence

Chef Carol Dearth, Sizzleworks Cooking School

2 tablespoons Brian Carter Cellars Opulento
1/2 cup dried cherries
16 ounces dark chocolate, finely chopped
10 tablespoons unsalted butter
5 large eggs
1/4 cup sugar
1/4 teaspoon vanilla salt (1/2 teaspoon if using unsalted butter)
For Garnish: Powdered Sugar

Preheat oven to 375°F. Coat two 8-inch false bottom tart pans** with cooking spray; set on large sheet pan, set aside. In a small bowl, pour Opulento over cherries, let stand to soak until ready to use.

Melt butter over low heat. When butter has melted add chocolate. Stir to combine. Let stand 5 minutes to melt chocolate, then stir again to smooth out.

Meanwhile whisk eggs in a large bowl with sugar and vanilla salt. Whisk until the mixture triples in volume, about 8 minutes. Fold in slightly cooled chocolate mixture. Strain cherries, reserving the Opulento; fold cherries into chocolate mixture. Spread in prepared pans.

Bake for 20 minutes. The center will be a little soft. Let cool at least 30 minutes before serving. Center will sink as it cools. Holds up well in refrigerator.

To serve: Slice into thin wedges, plate on dessert plates and sprinkle with powdered sugar.

Each tart serves 6-8.

** or one 1/4 sheet pan, lined with parchment paper. Makes 121 servings 1-inch squares.

Opulento Whipped Cream:
1 cups heavy cream
1/4 cup sugar (I like to use brown sugar here)
reserved Opulento (from soaking cherries)
vanilla salt

In mixing bowl, combine cream and Opulento; beat to soft peaks. Spoon or pipe onto of cake; garnish with a sprinkle of vanilla salt.

Sizzleworks Cooking School
14111 NE 24th Street • Bellevue, WA 98007
425.644.4285
www.thesizzleworks.com

Oct 16, 2015 at 11:13 AM
Brian Carter Cellars
October 16, 2015

Recipe by SizzleWorks

Grilled Peaches with Burrata & Honey

Serve with Brian Carter Cellars 2013 Oriana

3 large peaches, halved and pitted
1 tablespoon butter, melted
8 ounces burrata
2 slices bacon, cooked to crisp, broken into bite size pieces* (optional)
Sea salt
Freshly cracked black pepper
Freshly grated nutmeg 3 peaches, cut in half
1 tablespoon honey
2 teaspoons extra-virgin olive oil
Fresh thyme leaves

Brush cut side of peaches with butter; set aside. Preheat grill to around 400°F. Grill peaches, cut side down, until grill marks appear, about 2 minutes. turn and grill 2 minutes longer. Remove peaches from grill and slice. On a serving plate, cut into the burrata to show the creamy interior. Arrange peach slices around burrata. Sprinkle the bacon pieces over, if desired. Then sprinkle with salt, pepper and nutmeg. Drizzle with honey and oil. Garnish with thyme. Serves 6.

*or you may use crumbled gorgonzola here.

Recipe by SizzleWorks

Oct 16, 2015 at 10:39 AM
Brian Carter Cellars
October 16, 2015

Recipe by SizzleWorks

Grilled Herbed Pork Tenderloin

Serve with Brian Carter Cellars 2011 Corrida

2-1/2 pounds boneless pork tenderloin
4-5 tablespoons fresh herb mixture (recipe follows)
1/4 cup olive oil salt and pepper

Preheat grill to 450°F. With a sharp knife, cut pork almost in half lengthwise. Fill the cut with the herb mixture. Close and tie with kitchen string. Rub the outside of the roast with olive oil and any remaining herbs. Sprinkle lightly with paprika, salt & pepper.

Place roast in preheated grill over direct heat; cook for 10 minutes, turning every 2 minutes to brown the outside. Drizzle with a little more olive oil if necessary; reduce the heat to 375°F and cook for about 15 minutes over indirect heat, basting frequently. Internal temperature should be 145-150°F (it will rise to 150-155°F). Let the roast rest 10 minutes before carving.

Fresh Herb Mixture:
1 large branch rosemary
1 large branch sage
3 whole cloves garlic, peeled
1 teaspoon salt
1 teaspoon fennel seeds (optional)

Remove rosemary and sage from branch, place on cutting board. Top with garlic and salt. Chop finely. (This can also be done in the food processor.) Leave any unused herb mixture on cutting board to dry, then seal in a jar to store.

Recipe by SizzleWorks

Oct 16, 2015 at 10:36 AM
Brian Carter Cellars
October 16, 2015

Recipe by SizzleWorks

Poached Shrimp on Melon Smear with Horseradish Cream

Serve with Brian Carter Cellars 2013 Roussanne

Melon Coulis:
1 1/2 pounds cantaloupe or honeydew melon
2 tablespoons butter
Salt
Freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
1/4 cup heavy cream

Peel, seed and cut the melon into 1/2" dice. Put the butter in a 10" skillet and place over medium high heat. Once the butter has melted completely, add the melon and season generously with salt and pepper. Cook, stirring often, until the melon begins to break down and most of the liquid it releases has evaporated, about 10 minutes.

Transfer the melon mixture to a blender, taking care to fill the blender jar no more than half full. Holding the lid tight with a pot holder, begin pureeing on lowest speed. Then increase the speed to puree, and process until mixture is smooth. Stir in cream; season with lemon juice and additional salt & pepper as needed. Store refrigerated. May be frozen up to 6 months.

Horseradish Cream:
1/2 cup whipped cream
2 teaspoons fresh horseradish
Pinch of salt

Fold horseradish into whipped cream, season with salt.

Lemon Poached Shrimp:
2 cups dry white wine
1 cup water
6 black peppercorns
2 bay leaves
Kosher salt
1 large lemon, cut in half, juiced
1-1/2 pounds jumbo shrimp (16-20 count)

In a 10-inch straight-sided sauté pan with a lid, combine the wine, water, peppercorns, bay leaves, and 1 teaspoon kosher salt, lemon juice and the lemon halves. Bring to a boil; reduce the heat to medium low, and let the liquid simmer gently for 10 minutes. Add the shrimp, cover, and poach for 4 minutes. Do not allow the liquid to heat past a simmer. Turn off the heat and let the shrimp sit in the covered pan for another 2 minutes, or until they are pink. Transfer the shrimp to a colander with a slotted spoon; discard the poaching liquid. Let the shrimp sit in the colander until they're cool enough to handle. Chill for at least 2 hours or up to a day. Serve cold.

To Assemble:
Spoon a tablespoon of the melon mixture onto a serving plate. Using the back of the spoon, smear the puddle. Arrange shrimp atop the smear, then garnish with a dollop of horseradish cream on the side. Garnish with freshly cracked black pepper.

Recipe by SizzleWorks

Oct 16, 2015 at 10:31 AM