Recipes from Our Estate Tasting

Mar 20, 2017 | Events

Shrimp and Crayfish Salad

1 cup cooked Shrimp, chopped

1 cup cooked Crayfish, chopped

1/2 cup Mayonnaise

1/2 cup Red Pepper, diced

1/2 cup Green Pepper, diced

1/2 cup Celery, diced

1 tablespoon Ketchup

1 tablespoon Green Onion, chopped

1 teaspoon Hot Sauce

1 teaspoon Fresh Dill, chopped

Lemon Juice to taste

Salt and Pepper (optional)

Mix together all ingredients except lemon juice, salt and pepper.  Add enough lemon juice to add brightness to salad. Salt and pepper if desired.

Herbed Goat Cheese Spread

8oz Goat Cheese

2oz Cream Cheese

1/2 cup finely packed herbs – use any combination of fresh Basil, Tarragon, Scallions, Parsley, or Thyme

1 small Garlic clove, finely chopped

Place all ingredients into food processor and mix 1 to 2 minutes until smooth, while scraping down a couple of times to ensure all ingredients are well incorporated. Serve with toast or crackers and sun dried tomatoes.

Winter Vegetable Ragout

1 small Eggplant, chopped

1 medium Zucchini, chopped

1 medium Yellow Squash, chopped2-3 minute

3 Roma Tomatoes peeled, seeded, and chopped

1 medium Onion, chopped

1 tablespoon Capers, chopped

1 teaspoon fresh Thyme

2 cloves Garlic, chopped

1/3 cup chopped Olives – Kalamata or Nicoise

Salt and Pepper to taste

Olive Oil for sautéing

Heat a small amount of olive oil in pan and add eggplant.  Saute 2-3 minutes, or until cooked.  Place cooked eggplant in a colander over a bowl to drain excess oil and put to the side. Repeat with zucchini, yellow squash, and onions.  Add each to the eggplant. Cook garlic about 1 minute, then add to eggplant mixture. For the tomatoes, fill large saucepan with water, place on stove and bring to a boil.  While water is getting hot remove the core from each tomato, and cut an “X” on the top of each tomato.  This aids in peeling the tomatoes.  When water has reached a boil, add tomatoes for 15-20 seconds, just long enough for the skins of the tomato to pull away from the flesh.  Drain and cool immediately in cold water.  Peel of skin, cut tomatoes in half, remove seeds, chop, and add to other vegetables. Add thyme, capers, and olives to vegetable mixture. Season to taste with salt and pepper.

Yield:  approx. 4-5 cups

*note:  these are being served atop Parmesan toast rounds

Cauliflower, Haricots Verts, and Potato Medley with Smoked Duck

1 cup Cauliflower

1 cup Potatoes

1 cup Broccoli

1 cup Haricots Verts, Green Beans, or Wax Beans

4oz Smoked Duck

2 tsp Chives, chopped

Salt and Pepper

White Wine Vinaigrette

Cut into very small dice cauliflower, broccoli, potatoes, and haricots verts.  Cook each vegetable separately in lightly salted boiling water until al dente, or still very crunchy.  Drain and rinse in cold water after each vegetable is cooked. Drain again. Place vegetables in a bowl, and toss with vinaigrette.  Season with salt and pepper if desired. Thinly slice smoked duck into julienne strips, spread of vegetable medley, and sprinkle with chopped chives.


1/8 cup white wine vinegar

1/2 cup olive oil

1 tsp Dijon mustard

Place all ingredients in a jar and shake.  Season with salt and pepper to taste.

Yield:  approx. 4 servings

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