Tasting Room News
Warning: Rappahannock Wines are piling up the medals in 2007! A Double Gold for the 2006 Viognier, Best of Category for the Seyval and Noblesse Blanc, More Golds for the Meritage, Glenway Chardonnay and Wild Ferment Chardonnay; plus many mmore medals. Come on out and help us celebrate!
We also have many new wine releases including the Vidal Blanc, Reserve Viognier, Cabernet Franc, Norton, and our Chappelle Charlemagne Chardonnay. Stop by and give them a try.
Ps…wine club members – the soup event starts November 11th……call and make reservations today!!!!
Recipies from Nov 2006 wine club event:
Rappahannock Cellars Claret was served with:
Apple and Butternut Squash Bisque
- 1 1/2 lbs. butternut squash, peeled and seeded
- 2 Granny Smith apples, peeled and chopped
- 1 onion, coarsely chopped
- Pinch of rosemary and marjoram
- 1/2 tsp. salt
- 2 tsps. brown sugar
- 1/4 tsp. white pepper
- 1 quart chicken stock
- 4 Tbsps. butter
- 2 Tbsps. flour
- 2 egg yolks
- 1 1/2 cups half and half
Combine squash, apples, onions, herbs, salt, pepper, sugar, and chicken stock. Bring to a boil and simmer about 45 minutes. Puree mixture in blender or processor. Melt butter, add flour and stir until smooth. Add pureed mixture to the melted butter and flour a little at a time. Stir well with whisk. Bring to boil. In small bowl beat eggs and half and half. Beat in a small amount of the hot soup and then whisk back into rest of mixture. Heat through but do not boil. Serves 8 to 10
- 1 cup unsalted butter
- ½ cup all purpose flour
- 2 qts. Chicken broth
- 5 cups heavy cream
- 1 ½ tsps cayenne
- 1 ½ pounds of brie cheese, rind removed and cut into small pieces
- 2 cups dry champagne
- 1 cup finely minced green onion stems
- Salt to taste
In a large soup over low heat, melt butter. Add flour and cook 3 minutes, stirring constantly. Add chicken stock and cook another 3 – 4 minutes or until flour is absorbed. Increase heat to medium and just to a boil; reduce heat to low and simmer an additional 10 minutes, stirring occasionally. Add heavy cream; simmer 5 minutes longer, stirring constantly. Add cayenne and brie, stirring until cheese is melted completely. Stir in Champagne and green onion stems. Remove from heat. Cover and let stand 10 minutes.
- 3/4 cup all-purpose flour
- 1/2 pound smoked sausage — sliced
- 3/4 pound chicken breasts — cook and shred
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 8 cups water
- 2 cloves garlic — minced
- 1 bay leaf
- 1 1/2 teaspoons cajun seasoning
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- dash hot sauce
- 3/4 cup sliced green onions
- 4 cups hot cooked rice
Prepare chicken breasts and shred. Set aside. Brown sausage, onion, and green pepper in skillet. Drain fat add flour, let cook till light brown (roux). In Crock-Pot, combine shredded chicken, sausage mixture, celery, water, roux and seasonings. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. Serve over rice and garnish with the green onions. Serves 8 to 10
