Recipes
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Have a favorite recipe to pair with our Pinot Noir or Zinfandel? We’d love to post it on our recipe page.
Send us an email at info@papapietro-perry.com with the recipe and the Papapietro Perry wine that you pair it with, and we’ll post it and give you credit for the recipe.
Recipes To Pair With Papapietro Perry Pinot Noir
Baked Orange Salmon with Fennel
1 fennel bulb, trimmed and diced
1 Tbs. olive oil
2 (8 oz) salmon fillets
½ cup orange juice
Old Bay Seasoning – to taste
Prep time 5 minutes
Cook time 30 minutes
Preheat the oven to 350°
In a medium skillet over medium heat, sauté fennel in olive oil until translucent, about 20 minutes.
Place the fillets skin side down in a glass baking dish. Pour the orange juice over the fillets. Sprinkle fennel over in an even layer, and season with OLD Bay Seasoning. Cover the dish with aluminum foil.
Bake for 20 to 25 minutes, or until fish flakes easily with a fork. |
Beef Bourguignon
3 lb bottom round or cross rib, trimmed of fat & cut into 2 inch pieces
1 T flour
3 T oil
4 or 5 cloves garlic, mashed
1 large onion, chopped
2 cups Papapietro Perry Pinot Noir
1 cup beef broth
6 carrots, sliced thinly
1 bouquet garni (2 sprigs parsley, 1 bay leaf, 2 sprigs thyme, tied together)
2 T butter
¾ lb mushrooms, trimmed
6 strips bacon, crisp & crumbled or ¼ lb pancetta in ¼” pieces
Serves 6
Sprinkle beef with flour. Heat oil in a heavy Dutch oven & brown meat on all sides, turning pieces to brown evenly. Season with salt & pepper.
Add garlic & onion, sauté over medium heat for 3 or 4 minutes, or until onions wilt.
Add sliced carrots, wine & beef broth. If there isn’t enough liquid to cover, add more red wine. Add garlic. Bring to a boil. Lower heat to simmer & cook covered for 2 hours.
While meat is cooking, sauté mushrooms in butter for 2-3 minutes. Take off heat & reserve.
When meat is nearly tender, add the mushrooms, pieces of bacon, and simmer for 10 minutes.
Serve over buttered noodles.
Delicious with Papapietro Perry Pinot Noir! |
Crusted Salmon Fillets
1 cup panko bread crumbs
2 t. extra-virgin olive oil
2 slices bacon
1 garlic clove, minced
1 t. Italian parsley
4 5-6 oz salmon fillets
1 large spring onion or leek
1/2 cup fruity Pinot Noir
2 t. Verjus*
1 medium sweet red onion
1 stick sweet butter
Serves 4
Preheat oven to 500.
Dice the bacon and cook until lightly crisp in 1 tablespoon of the olive oil. Add the garlic and cook a few minutes longer. Stir in the parsley.
Season the fillets with salt & pepper. Place on an oiled baking sheet skin side down. With a brush, spread the olive oil, bacon and parsley on the fillets. Spread the panko crumbs on top. Press down to help them adhere to the salmon.
Cook on the upper shelf of the oven for about 10 minutes, or less if you like your salmon rare.
For the sauce, heat the remaining olive oil. Add the leek and onion and cook until caramelized, do not cover. Add the wine and verjus and boil over medium heat until the liquid has reduced a bit. Remove pan from the heat and add the butter. Whisk until blended well. Season with salt and pepper to taste.
Drizzle over the salmon, topped with additional chopped parsley and serve.
Bon Appetito!
*Verjus is made from unripened grapes pressed and bottled. It is a less acidic alternative to vinegar and is more complimentary with wine. If you can’t find it in your local grocery store, visit terrasonoma.com to order on line or find out where it might be sold in your area.
If you still can’t find it, you can substitute a mild more wine friendly vinegar, such as Champagne, Grenache or Sherry. |
Grilled Rack of Lamb with Pinot Noir Marinade
Pinot Noir Marinade (see recipe below)
3 racks of lamb (6 to 8 chops per rack), fat removed and frenched
2 Tablespoons honey
Pinot Noir Marinade
2 cups Papapietro Perry Pinot Noir
1/4 cup olive oil
3 Tablespoons chopped fresh rosemary
2 Tablespoons minced garlic
2 teaspoons balsamic vinegar
·½ teaspoon coarse salt
½ teaspoon freshly ground black pepper
Makes 6 servings
In a large bowl, combine pinot noir, olive oil, rosemary, garlic, balsamic vinegar, salt and pepper.
*Trim fat from roast to expose 1 to 1 ½ inches of bones and about 1/8 inch of fat on meat. An easier way is to ask your butcher to dress rack and trim all fat from the ribs.
Arrange racks of lamb in a single layer in a large baking dish. Pour Pinot Noir Marinade over the lamb; turning lamb to coat. Cover and refrigerate at least 2 hours, turning and basting often.
When ready to cook, remove from refrigerator 1 hour before grilling to bring to room temperature. Remove lamb rack from marinade; reserving the marinade. Mix honey into marinade.
When ready to grill, preheat barbecue grill to medium-high heat (350 degrees). Sear the lamb racks on the hot grill, fat side down for 1 minute. Turn and sear the other side for 1 minute. Turn back onto fat side and cook for approximately 6 to 8 minutes, basting occasionally with the Pinot Noir Marinade. Turn and cook another 6 to8 minutes, basting occasionally, or until a meat thermometer registers desired temperature.
Rare 120 degrees
Medium Rare 125 degrees
Medium – 130 degrees
Remove from grill and transfer onto a cutting board; let stand 15 minutes before carving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven). When ready to serve, slice between racks into single-rib portions (hold the rack by the bones and in one slice, run the knife between the ribs) and serve on individual serving plates. |
Marinade for Beef, Veggies & Mushrooms
¼ cup Pinot Noir
2 T soy sauce
1 T Worcestershire sauce
2 cloves garlic, minced
2 T fresh rosemary, minced
Use as marinade.
To use as a sauce:
Strain & reduce. Add butter at the end for a nice glaze.
Good with Tri-tip or any cut of beef. |
Medallions of Pork with Pinot Noir Sauce
8 boneless, loin pork chops, cut ¼ inch thick & trimmed of fat
3 T of butter
2 shallots, finely chopped
1 cup beef broth or stock
½ cup Pinot Noir wine
½ tsp thyme
½ tsp sugar
2 T chopped fresh chives
Pound the pork chops to approximately 1/8 inch think. In a large skillet, melt 2 T of butter over moderate heat. Add the pork (in 2 batches) & cook for 1 ½ minutes on each side, or until no trace of pink remains, being careful not to overcook. Remove from pan, cover and keep warm.
Add the remaining 1 T butter & the shallots to the pan & sauté for 1 minute. Add the beef broth, increase the heat to high & boil for 1 minute longer, scraping up any brown bits that cling to the pan. Add wine, thyme & sugar, simmer for 3 minutes.
Arrange pork on a platter. Spoon the sauce over the pork & sprinkle with chives.
Serve with Papapietro Perry Pinot Noir. |
Polenta Pound Cake
· 2/3 cup butter - softened
· 2 2/3 cups sifted powdered sugar
· 2 eggs
· 1 tsp vanilla
· 1 cup flour
· ½ cup yellow corn meal
Cream butter and sugar together until well blended.
Beat in eggs and vanilla.
Combine flour and cornmeal and stir into batter until thoroughly blended. Grease and flour an 8 ½ by 4 ½ loaf pan.
Pour in batter.
Bake in 325° oven until toothpick comes out clean- 1 to 1 /12 hours. |
Rosemary & Red Wine Lamb Stew
Recipe compliments of Chef Jeff Mall, Zin Restaurant & Wine Bar
344 Center St.
Healdsburg, CA 95448
707-473-0946
This was served at our last wine club “pick up party”. Many of you have asked for the recipe.
1/4 cup olive oil
3 lbs. boneless leg of lamb, trimmed of excess fat, meat cut into 1 1/2 to 2-inch pieces
Salt and freshly ground black pepper
3 garlic cloves, finely chopped
1 1/2 cups dry red wine
3 1/2 cups chicken stock
1 (15-ounce) can diced tomatoes with juices
1 tablespoon tomato paste
18 small boiler onions
2 cups sliced crimini mushrooms
12 small red-skinned potatoes, halved
2 large carrots, peeled, cut into 1-inch pieces
2 teaspoons minced fresh rosemary
Heat the oil in a large, heavy pot over medium-high heat. Sprinkle the lamb with salt, pepper and rosemary. Add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the lamb to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour.
Meanwhile, cook the onions in a medium saucepan of boiling water for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Add the onions, potatoes, mushrooms and carrots to the stew. Simmer until the lamb and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper.
Enjoy with a glass of your favorite Papapietro Perry Pinot Noir. |
Spicy Cranberry Sauce
1 Tablespoon vegetable oil
2 cups fresh or frozen cranberries (about 8 oz.)
1 Tablespoon minced fresh ginger
2 cups Papapietro Perry Pinot Noir
1 cup of granulated sugar
3 Tablespoons chopped crystallized ginger
½ teaspoon curry powder
Large pinch of Chinese five-spice powder**
Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger, stir until cranberries begin to burst, 3 to 5 minutes.
Add wine and sugar; boil until mixture is reduced to 2 ½ cups, roughly 15 minutes.
Add crystallized ginger, curry powder and five-spice powder.
Serve sauce cold or warm. Makes 2 ½ cups.
**Make your own Chinese five-spice powder
1 teaspoon peppercorns
4 star anise
¼ teaspoon ground cloves
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground fennel seeds
In a dry skillet, roast peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about 3 minutes).
Grind the roasted peppercorns and 4 star anise in a blender or pepper mill.
Strain the blended seasonings.
Mix in ground cloves, ground cinnamon, and ground fennel seeds.
Grind the seasonings until very fine.
Store in an airtight container. |
Tenderloin with Cherry Sauce
1 Tbs. cornstarch
1 ½ cups cranberry juice
2 tsp. Dijon mustard
1 (1 ½ pound) pork tenderloin, thinly sliced
2 tsp. lemon-pepper seasoning
3 Tbs. butter
1 cup dried cherries
3 Tbs. cherry preserves
Prep time 10 minutes
Cook time 20 minutes
In a small bowl, combine the cornstarch, cranberry juice and mustard until smooth; set aside. Sprinkle pork with lemon-pepper. In a large skillet, cook pork in butter for 3-4 minutes on each side or until just slightly still pink. Remove pork and keep warm.
Stir cornstarch mixture and add to the skillet. Bring to a boil. Add cherries and preserves; cook and stir for 2 minutes or until thickened. Return pork to the pan; cook for 2 minutes or until heated through.
Enjoy with a glass of your favorite Papapietro Perry Pinot Noir!! |
Recipes To Pair With Papapietro Perry Zinfandel
Black Cherry Barbeque Sauce
¾ cup black cherry soda
2 cups Bing Cherries
3 Tbs. cherry preserves
2 Tbs. fresh lemon juice (or more – to taste)
2 Tbs. butter
1 Tbs. sugar (or more – to taste)
½ tsp. ground cinnamon
¼ cup dry red wine (such as 2005 Papapietro Perry Pauline’s Dry Creek Valley Zinfandel)
1 Tbs. cornstarch
coarse salt (kosher or sea) and freshly ground black pepper
Put the cherry soda, cherries, cherry preserves, lemon juice, butter, sugar, cinnamon and 3 Tbs. of the wine in a heavy saucepan and bring to a boil over high heat. Reduce the heat to medium and let the sauce simmer gently for 5 minutes.
Put the remaining 1 Tbs. wine and the cornstarch in a small bowl and stir to form a slurry (thick paste). Whisk this paste into the cherry sauce. Bring the sauce to a boil over high heat to thicken, about 1 minute.
Taste for seasoning, adding more sugar or lemon juice to adjust the sweetness and salt and pepper to taste; the sauce should be highly seasoned. Serve warm or at room temperature. The sauce can be refrigerated, covered, for up to 1 week. Let return to room temperature or warm over medium heat before serving.
Grill meat until almost done, slather Black Cherry Barbeque sauce on at last minute to avoid flame ups.
Try on barbequed ribs, chicken, sausage, stir into baked beans.
Now open your favorite bottle of Papapietro Perry Zinfandel and relax! |
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