2012 Romancing the Riesling Pairing - Alsatian Onion Tart
2011 Wine Dinner Recipes by Chef Perry Harmon
2011 Tapas Recipes
2010 Wine Dinner Menu
2010 Tapas Tour Recipes
2010 Tapas Tour Menu
2009 Tapas Tour Recipes
Mulled Chateau Chantal Cherry Wine
2oz Cinq a Sept Oak Aged Brandy
1 (750ml bottle) Chateau Chantal Cherry Wine
18 cup honey - further sweeten to taste
2 cinnamon sticks
1 orange, zested and juiced
4 whole cloves
3 star anise
4 oranges, peeled, for garnish
Combine brandy, wine, honey, sticks, zest, juice, cloves, star anise in a large saucepan, bring to short boil and simmer over low heat for 10 minutes. Pour into mugs, add orange peel to each and serve.
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!
Sweet Potato Bisque with Ginger Scented Crème Fraiche
Paired with 2012 Select Harvest Gewurztraminer
As served at Winter Warm Up 2014
• 2 tablespoons butter
• 3 cloves garlic, finely chopped
• 1 Vidalia onion, finely chopped
• 1/2-inch knob ginger, peeled and finely chopped
• Kosher salt and freshly ground black pepper
• 1 chipotle pepper, canned in adobo sauce
• 4 cups chicken broth
• 1 1/4 cups apple cider
• 2 large sweet potatoes, peeled and cubed (about 2 pounds)
• 3/4 cup heavy whipping cream
• Sour cream, for serving, optional
Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.
Bleu Cheese and Granny Smith Empanada
Paired with 2012 Late Harvest Riesling
As served at Romancing the Riesling 2014
2 sheest Puff pastry
3 Granny smith apple
2 cup bleu cheese
4 Egg whites
Roll out puff pastry sheet. Cut 24 3x1 inch squares. Julienne apples into slaw. On half of each square place apple and divide the cheese, placing a small amount on each square. Egg-wash the edge of the pastry for a tight seal. Fold over pastry enclosing the contents into the pastry. Lightly egg wash the top of the pastry. Bake in oven at 375 until pastry is golden brown.
Brian’s Tomato Pesto Quiche
For Tomato Pesto:
Combine 1 cup sundried tomatoes, 1 clove garlic, fresh basil, ½ cup olive oil, pinch of lemon juice, (pine nuts optional) in food processor and pulse.
Combine 4 eggs, 1 cup half and half, 1 cup feta cheese and mix well. Pour into a pie plate lined with your favorite pie crust recipe.
Bake at 350Ë for 45 minutes or until golden brown. Serve with brown sugar bacon, fresh fruit and muffins for the full Chateau Chantal breakfast effect!
Chocolate Cherry Mocha Muffins
1 ½ Cups oil
2 Cups Buttermilk
1 Cup Strong black liquid coffee
2 tsp. Vanilla extract
2/3 Cup Cocoa (sifted, then measured)
3 Cups White flour
2 ½ Cups Whole Wheat flour
2 Cups Brown sugar
1 tsp. Baking powder
2 tsp. Baking soda
2 tsp. Salt
2 Cups Chocolate chips
2 Cups Pitted cherries
Combine the eggs, oil, buttermilk, coffee, and vanilla and set aside.
Sift the rest of the ingredients, (cocoa through salt) except the chocolate chips and cherries, into a separate bowl. Add the dry mixture to the wet and mix.
Spoon the batter into prepared muffin tins and bake at 375 degrees for about 20 to 25 minutes or until done. Test with a toothpick inserted into the center of the muffin. When it comes out clean, the muffins are done.
Sue Greve, Chantea Chantal B&B Chef
Cinnamon Raisin French Toast Souffle
1 Large loaf Cinnamon Raisin Bread – chopped in ½ - inch cubes (enough to fill a 9”x13” pan)
12 ounces Cream cheese, softened
6 ounces Butter
¾ Cup Real maple syrup, divided(1/4 Cup / ½ Cup)
3 Cups Half and half
½ Cup Cinnamon sugar (1/4 Cup sugar & ¼ Cup cinnamon mixed together)
Place chopped cinnamon raisin bread in a 13 x 9 inch glass pan coated well with cooking spray.
Mix cream cheese, butter and ¼ Cup maple syrup until smooth. Spread mixture over top of bread, leaving some openings through which to pour egg mixture.
Beat eggs, half and half, and ½ Cup maple syrup. Pour egg mixture over bread and sprinkle with cinnamon sugar.
Cover and refrigerate overnight.
Preheat oven to 350 degrees.
Uncover and bake 50 to 55 minutes.
Cut into 15 squares and sprinkle with powdered sugar.
Yield: 15 servings
Sue Greve, Chateau Chantal B&B Chef
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
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
French Toast Al’Orange Souffle
(Adapted from Evening Shade Inn Bed and Breakfast)
1 (16 oz.) French bread loaf, cut into 32 - ½ inch slices
12 ounces Cream cheese, cut into 16 - ¼ inch slices
12 Large eggs
2 Cups 2 % Milk
2 Cups Firmly packed brown sugar
4 tsp Freshly grated orange rind
1 Cup Orange juice
Combine all ingredients for orange sauce in a sauce pan and whisk together. Bring to a boil, then reduce heat to medium and simmer until thickened, stirring constantly.
Place half of the orange sauce in a 9” x 13” baking dish well coated with cooking spray. Arrange 16 of the French bread slices in a single layer in the bottom of the pan. Top each bread slice with a slice of cream cheese, then finish layering by topping each cheese slice with another bread slice.
Whisk together eggs and milk. Pour over bread.
Cover and chill 8 hours or over night.
Let stand at room temperature for 30 minutes before baking.
Cover and refrigerate overnight.
Preheat oven to 350 degrees.
Bake for 45 minutes, shielding with foil after 30 minutes, if necessary. Remove from oven and top with remaining orange sauce. Cut into 16 squares and sprinkle with powdered sugar.
Yield: 16 servings
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)
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
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.
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.