Dr. Konstantin Frank Vinifera Wine Cellars

Dr. Frank's Featured Recipes

Leg of Lamb with Merlot Marinade

Ingredients
1 leg of lamb
3 tablespoons garlic, minced
3 tablespoons honey
1 1/2 cup Dr. Frank Merlot
1/2 cup balsamic vinegar
3 tablespoons dried rosemary
2 tablespoons basil, chopped
1 teaspoon black pepper

Directions
Make small cuts into the leg of lamb with a sharp knife. Place lamb in a baking dish and rub garlic over the lamb making sure to push some into the cuts. Pour the honey over the lamb and rub to seal the garlic. In a medium bowl mix the wine, vinegar, rosemary, basil and pepper. Pour marinade over lamb and refrigerate for 24 hours (turning once). Preheat oven to 250 degrees and place lamb in the oven and increase the temperature to 300 degrees and roast for one hour. Increase the temperature to 350 degrees and let cook for two hours longer or until tender.

Champagne Beurre Blanc

Ingredients
1 Bottle Chateau Frank Brut Champagne
1 cup chopped fresh cilantro
1 bunch fresh basil
1/2 teaspoon white pepper
2 leeks chopped (white part only)
12 tablespoons butter

Directions

Pour the champagne into a medium saucepan and add the cilantro, basil, white pepper and chopped leek. Cook over medium heat until about one cup of liquid remains (about 30 minutes). Strain the liquid and discard the herbs. Place strained liquid in saucepan (over low heat) and slowly whisk in the butter, one tablespoon at a time. Serve warm. This is a perfect dipping sauce for lobster and crab during a Holiday cocktail party!

Santa Fe Chicken & Rice (Keuka Holiday's Featured Recipe)

Ingredients
2 tbs butter
1 large boneless skinless chicken breast
1 small onion – diced
1/2 cup each: red, green & yellow peppers – diced
1 8 oz. can black beans – drained & rinsed
1 cup salsa
1/2 tsp cumin
salt & pepper to taste
1 cup rice cooked in 2 cups chicken stock

Directions

Cut chicken into small pieces and sauté in butter in a large skillet. When just cooked add onions and peppers to pan. Continue cooking until softened. Add salsa, cumin, salt & pepper and cook until bubbly. Stir in beans and cooked rice. Serve and enjoy!

Merry Fruit Salad

Ingredients
2 naval oranges
1 red grapefruit
1 small pineapple
1 can mandarin oranges
1 apple
2 ripe pears
1 cup Dr. Frank Chardonnay
2 tablespoons rum
1/2 cup packed brown sugar

Directions

Peel and slice the pineapple, orange and grapefruit (make sure to remove the white pith from the oranges and grapefruit). Place the sliced fruit and drained mandarin oranges in a bowl and cover and chill. A half hour before serving combine the chardonnay, rum and brown sugar in a large bowl. Add the chilled fruit to the mixture. Peel and slice the apple and pears and add them to the salad. Gently toss to combine all fruits and liquid. Let sit at room temperature for about twenty minutes. Serve and enjoy!

Sesame Pork Tenderloin

Ingredients
1/4 cup soy sauce
1/2 cup Salmon Run Pinot Noir
3 garlic cloves minced
2 teaspoons grated ginger
2 tablespoons olive oil
pork tenderloin (1 to 1 1/2 pound)
1/2 cup honey
4 tablespoons brown sugar
6 tablespoons sesame seeds

Directions

Combine Salmon Run Pinot Noir, soy sauce, ginger, garlic and olive oil. Marinate pork tenderloin in mixture for at least 4 hours. Remove from marinade and pat dry. Mix together honey and brown sugar in a shallow dish. Roll tenderloin in mixture then roll in sesame seeds. Roast pork at 350 degrees for 40 minutes or until done. Slice into 1/2 inch pieces and serve.

Shrimp Champenoise

Ingredients
3 tablespoons olive oil
1 cup sliced fresh mushrooms
1 pound fresh shrimp, peeled
1 1/2 cup Blanc de Noirs Champagne
1 teaspoon coarse salt
2 tablespoons minced scallions
1 tablespoon minced garlic
1 diced tomato
1 cup heavy cream
4 tablespoons chopped fresh basil
grated romano
8 ounces fresh pasta cooked to package directions

Directions
Heat olive oil over medium heat in a large skillet. Cook mushrooms in oil until tender, remove from pan and set aside. Add shrimp, salt and champagne to the skillet and cook over high heat. Remove shrimp from pan when liquid begins to boil. Add scallions, garlic and tomatoes to skillet. Cook until reduced to about 1/2 cup (approx 6 minutes). Stir in 3/4 cup cream and boil until slightly thickened about 2 minutes. Add shrimp and mushrooms to sauce and heat through. Toss cooked pasta with remaining 1/4 cup cream and basil. To serve, spoon shrimp and sauce over pasta and top with grated romano. Serves 4.

Shellfish Paella

Ingredients
2 tablespoons olive oil
1/2 onion chopped
1/2 pound hot Italian sausages, casing removed
1 pound scrubbed clams pound scrubbed mussels
1/2 pound peeled raw medium shrimp
1 boneless chicken breast cubed
1 teaspoon saffron threads
1/4 teaspoon cumin
4 cups chicken broth
2 cups long grain rice
1/2 cup Salmon Run Chardonnay
1 10 ounce package frozen peas, thawed

Directions
Heat olive oil in a heavy large skillet add chopped onion and cook until tender, stirring about 5 minutes. Add chicken and sausage. Cook until sausage is no longer pink, about 5 minutes. Remove from pan and set aside. Add 2 cups of rice and stir in oil until coated. Add the chicken broth, saffron, and cumin. Cook rice until just tender (about 15 minutes). Return chicken and sausage to pan together with shrimp, mussels, clams, peas, and wine. Cover and simmer for 5 minutes until shells open.

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