2009 Tapas Tour Recipes

2009 Tapas Tour Menu

Select recipes from Nadine Begin's cookbook, Feed My Lambs, Feed My Sheep.

Experience a slice of Chateau Chantal at home by creating these locally inspired dishes – all selected from the Bed & Breakfast kitchen repertoire. Over ten years of serving breakfast foods has encouraged our chefs to seek unique, flavorful and hand-made creations using products from both our cellar and our Northern Michigan neighbors. Enjoy!


Cherry Cheese Strata

16 slices French bread
4 oz. cream cheese softened
½ cup Chateau Chantal Cherry Merlot Jam
1 cup frozen cherries
4 eggs, slightly beaten
2 cups half-and-half
2/3 cup sugar
1 ½ tsp. finely shredded orange peel
1 tsp. vanilla
Vanilla yogurt

¼ cup slices almonds
¼ cup turbino sugar

Preheat over to 350°F. Spray a 2 quart square baking dish with cooking spray. Spread cream cheese on slices of bread and fit them into the baking dish in a single layer. Spread Cherry Merlot Jam over top. Scatter frozen cherries on top. Top each bread slice with another bread slice. Tear remaining bread into bite size pieces and fill in around the slices.

In a medium bowl, combines eggs, half & half, sugar, orange peel and vanilla. Pour over bread in baking dish. Sprinkle with turbino sugar and sliced almonds. Bake uncovered about 45 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before serving. Serve with vanilla yogurt.

Makes 6 servings.

Christine Campbell, Chateau Chantal B&B Chef



Quiche without a Crust

Sauté together for a few minutes:

1 T. butter
1 cup chopped onions
1 cup chopped mushrooms
1 package frozen spinach (thawed and squeezed) or 2 cups fresh spinach (chopped)

Drain.

Generously spray Pam cooking spray on quiche pan. Sprinkle first four ingredients in pan. Crumble 1 cup or more of Feta cheese.

Beat 10-12 eggs until light and fluffy. Add ½ cup flour and salt – continue to beat. Add other seasoning – thyme, pepper, dry mustard, touch of cayenne.

Add ¾ cup half and half.

Continue to beat. Pour over prepared vegetables and cheese. Sprinkle paprika, pepper, parsley, and Parmesan. Add any topping – sliced tomatoes, olives, etc.

Place pan on a baking sheet (I usually fill the pan to the top). Bake at 350° F. for 30 minutes or more – check if quiche is high (it will sink afterward) and that eggs are firm.

Nadine Begin, Chateau Chantal Founder and Chef



Select Harvest Gewürztraminer Cake

18 oz yellow cake mix
1 small package vanilla pudding, instant
½ cup water
1 cup Chateau Chantal Select Harvest Gewürztraminer
½ cup vegetable oil
4 eggs
½ cup pecans, chopped
¼ pound butter
1 cup sugar
¼ cup water

Line bottom of greased 10’ tube pan with chopped pecans.  Blend boxed cake mix, pudding, ½ cup water, ½ cup Select Harvest Gewürztraminer, ½ cup vegetable oil, and 4 eggs with mixer and pour into pecan-lined tube pan. Bake at 325°F. for 50-60 minutes.

Mix and boil for 3 minutes the following: butter, sugar, and ¼ cup water. Remove from heat and then add remaining ½ cup Select Harvest Gewürztraminer. Pour this mixture over hot cake and leave in pan until completely cool before turning out.

Serves 16.



Cherry Brandy Truffles

1 lb. Callebaut milk chocolate
1 cup whipping cream
4 T. unsalted butter
½ cup Chateau Chantal Cerise
½ lb. Callebaut bittersweet chocolate for dipping

Break chocolate up in small pieces. Melt in double boiler over simmering water. Add butter and whipping cream. Finely chopped nuts can be added. Chill until firm enough to roll into 1-inch balls. Freeze.

Dip into melted bittersweet chocolate. Can be drizzled with white chocolate or decorated with nuts.