“I cook with wine, sometimes I even add it to the food.”

W.C. Fields

Recipes & Wine Pairings

Entrataining with Terra’s Red Wine

 

for-red-wines

 

Beef Braised in Cabernet Franc

Serves: 4

Ingredients:

  • 4 Small to medium inside or outside round steaks
  • 1 Onion, finely chopped
  • 1 Carrot, finely chopped
  • 1 Rib celery, finely chopped
  • 1 Clove garlic, finely chopped
  • 3 Cloves (or equivalent in powder form)
  • 2 Bay leaves
  • TERRA Cabernet Franc
  • 1 Tablespoon corn starch
  • Salt
  • Pepper

Preparation:

In a deep pan, place the beef, onion, carrot, celery, garlic, cloves and bay leaves. Cover with enough TERRA Cabernet Franc and cook for 2 hours on a low to moderate heat. Add salt and pepper to taste.
Remove meat when done and cut into large bite size portions. Set aside and keep warm.
Dissolve the corn starch in a small amount of water and add to warm mixture in the pan. Heat until sauce thickens. Pour mixture over beef and serve with hot polenta or crusty artisan bread.
Don’t worry if you used all of the bottle of TERRA Cabernet Franc for cooking, just open another!

Breast of Duck with Cabernet Franc

Serves: 4 to 6

Ingredients:

  • 6 Duck breasts, skinless
  • 1 Spring onion, finely chopped
  • 1 Tablespoon extra virgin olive oil
  • 3 Cloves garlic, finely chopped
  • 1 Rib celery, finely chopped
  • 1 Sprig rosemary, discard stalk, finely chopped
  • 3 Sage leaves, finely chopped
  • 3 Cup TERRA Cabernet Franc
  • 2 Packets or cubes vegetable broth mix dissolved in 1 L water
  • Cinnamon, nutmeg, cloves, salt and pepper to taste

Preparation:

In a pot, bring the water and vegetable broth mix to a boil. Reduce heat and keep warm.
Preheat a large, deep pan. Add oil. Place duck breasts in pan and brown for 5 minutes on each side. Add chopped onion, garlic, celery, rosemary and sage. Salt and pepper to taste.
Cook for an added 5 minutes on low to moderate heat. Add TERRA Cabernet Franc, cover and cook over a low heat for 1 hour. Add vegetable broth. Cover and simmer for 3 hours on moderate low heat, ensuring to turn the duck from time to time.
About 2 hours into cooking, add the cinnamon, nutmeg and cloves to taste. Continue to cook.
Serve with a spring salad dressed with balsamic vinegar and extra virgin olive oil. Also, as an option to crusty bread, serve with grilled polenta. And of course, a generous glass of TERRA Cabernet Franc!

Spaghetti Ubriachi (Drunk) with Merlot

Serves: 4

Ingredients:

  • 1 Package (400 g) spaghetti cooked as per package instructions
  • 1 Leek (outer coarse leaves discarded) washed and finely chopped
  • 1 Tablespoon butter
  • Pinch of nutmeg
  • 1 Cup TERRA Merlot
  • ½ Teaspoon sugar
  • Salt and pepper to taste
  • ⅓ Cup Pecorino cheese

Preparation:

In a large saucepan, sauté leeks in butter until tender. Add the TERRA Merlot, sugar and nutmeg. Let cook a few minutes then add salt and pepper to taste. Simmer covered for 3 to 5 minutes.
Remove from heat and pour into a blender. Puree mixture until creamy and homogenous.
Drain pasta into saucepan. Add puree mixture to pasta, add Pecorino cheese and toss well.
Serve with a generous glass of TERRA Merlot and enjoy!

Fillet of Beef, Raisins, Black Pepper and Pinot Noir

Serves: 2

Ingredients:

  • Beef fillet
  • ½ Cup TERRA Pinot Noir
  • ½ Cup raisins
  • Salt
  • Coarse pepper
  • Butter
  • 1 Tablespoon olive oil

Preparation:

In a preheated saucepan, add olive oil and sear beef until golden on all sides.
Preheat oven to 350 degrees. Transfer beef into a casserole with a lid. Add TERRA Pinot Noir, the raisins, and salt and pepper to taste.
Cover and cook in oven for 7 to 10 minutes. Remove and add a dollop of butter to the sauce.
Serve with steamed asparagus and some crusty bread. And a glass of TERRA Pinot Noir!

Pears with Pinot Noir Sauce

Serves: 4

Ingredients:

  • 4 Pears, Anjou or Bartlett
  • ½ Cup TERRA Pinot Noir
  • ½ Cup water
  • ¾ Cup sugar
  • 1 Lemon rind
  • 2 Cloves
  • 1 Stick cinnamon

Preparation:

Wash, peel, core and cut into halves the pears. Combine water, TERRA Pinot Noir, sugar, lemon rind, cloves and cinnamon in a medium saucepan and bring to a boil.
Add pears and poach in barely simmering liquid for about 35 minutes or until pears have turned pink and are fork tender, turning occasionally for even cooking.
Remove pears, cinnamon stick and cloves. Cook liquid on moderately high heat to reduce to a thicker consistency. Pour over pears and serve with ice cream or a favourite pound cake.
Don’t forget to have a glass of TERRA Pinot Noir as well.