Cooking with Montelle Wine -

Cooking with Montelle Wine

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Montelle Summertime Chardonel Salad Dressing:
¼ C. Montelle Chardonel
½ C. Extra Virgin Olive Oil
2 T. Balsamic Vinegar
1 T. Honey
2 Whole Cloves Garlic
1 t. Kosher Salt
1 t. Black Pepper
12 Fresh Raspberries
Combine all in blender, blend till smooth, place in airtight container in refrigerator. Should last up to 1 week.

Montelle Dessert Drizzle:
½ bottle Norton or port
½ C. white sugar
1 t. vanilla extract
1 t. ground cinnamon
•    Combine in sauce pan over low heat, stirring occasionally until sauce reduces to syrup like consistency.
•    Let cool in refrigerator or serve warm
•    Drizzle sauce over Vanilla Ice cream, pound cake or Fresh Fruit.

Montelle Beef Entrée' Drizzle Sauce: 
1 ½ C. Montelle Chambourcin
2 C. Beef Broth
½ Onion minced
2 Cloves Garlic Minced
2 T. Olive Oil
Salt and Pepper to taste
•    Add oil to pan to coat on Medium Heat
•    Add Minced Onion and Gallic till translucent, then reduce heat, not to brown onion or garlic
•    Add Beef Broth and simmer for 20 minutes ( should reduce to half )
•    Stir in Montelle Chambourcin to incorporate
•    Simmer sauce for an additional 20 minutes ( should reduce to 1/3 ) may take an extra 10 minutes if not fully reduced to 1/3.
•    Salt and Pepper to taste
•    Drizzle over medallions of beef and or Mushrooms, or serve on the side

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