Recipes

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

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!

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.
Make quiche:
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 350Ëš 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

6 Eggs
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.

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

FRENCH TOAST AL’ORANGE SOUFFLE

(Adapted from Evening Shade Inn Bed and Breakfast)

Cooking spray
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

Orange Sauce

2 Cups Firmly packed brown sugar
4 tsp Freshly grated orange rind
1 Cup Orange juice
Powdered sugar
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)

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.