October Wine Club pairing recipe

Pumpkin Ravioli with Sage Browned Butter Parmesan and Pecans

INGREDIENTS:
• Salt
• 2 tablespoons olive oil
• Scant 1 cup canned pumpkin puree (not pie filling). Or substitute with cooked squash.
• 1/3 cup grated Parmesan cheese plus more for topping
• Pinch of cayenne pepper (optional)
• Black pepper, to taste
• 24 wonton skins (wrappers)
• 1 large egg, beaten
• 1 stick unsalted butter
• 6 large sage leaves, thinly sliced plus a leaf thinly sliced
• 1/4 cup toasted pecans

DIRECTIONS:
• Bring a saucepan of salted water to a boil. Add olive oil.
• In a small bowl, combine canned pumpkin puree, 1/3 cup grated Parmesan cheese, cayenne if using and salt and black pepper to taste.
• Place 12 wonton skins on a flat non-stick surface. Divide the filling equally, placing approximately 1 tablespoon in the center of each wonton skin.
• Brush around the outside of the filling with beaten egg. Carefully place another wonton skin over the filling. Gently stretch it to make the edges come together neatly, removing any air pockets from the ravioli. Repeat until 12 ravioli are assembled.
• Place the butter in a saucepan over medium heat. When the butter has melted and begins to simmer, reduce heat to low and let it continue simmering until it turns a light golden brown. Add the sage leaves and cook 1-2 minutes, being careful the butter does not get overly browned. Remove from heat and set aside. Remove sage with a slotted spoon and drain on a paper towel.
• Working in batches, place 4 ravioli at a time in the boiling water. Cook 2 minutes or until they begin to float slightly (they don’t need to come all the way to the top). Remove with a slotted spoon and drain in a colander. Repeat with remaining ravioli.
• To serve, place ravioli on a plate. Drizzle with browned butter, leaving any browned milk solid bits behind in the saucepan. Top with sage leaves (both cooked and slivers), Parmesan cheese and pecans. Recipe courtesy of “From a Chef’s Kitchen”. © Carol Borchardt.

Kilburg
Riesling
Mosel, Germany

Of all the grapes of Germany, Riesling is the most noble. It is a varietal that can do well in stony soil and can subsist on a minimum of moisture and frost-resistant. A very dependable bearer of high quality grapes, Riesling provide an acidity level that gives way to a racy freshness and contributes to its long life. To reach it’s full potential, Riesling needs extra days of sun, usually ripening the latter half of October. Kilburg’s harvest quantities per hectare are reduced to guarantee a selection of only top quality and healthy fruit. A cool fermentation in stainless steel tanks preserves the freshness and natural, bright fruit taste of the grapes. Pairs well with salads, crab, scallops, Indian cuisine and mild cheeses.

“Our exquisite, well-balanced Riesling combines citrus, peach and apricot aromas, a juicy mid-palate and a refreshing finish. This is an incredibly versatile wine and my favorite with Indian cuisine.” – Max Kilburg, winemaker

winemaker max kilburgWinemaker: Max Kilburg
Appellation: Mosel, Germany
Varietal Blend:  100% Riesling
Analysis: 10.5% alcohol / volume, 8.4 g/L Total Acidity, 21.8 g/L Residual Sugar
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

October Wine Club pairing recipe

Rosemary and Garlic Roast Beef

INGREDIENTS:
• 3 lbs boneless Rib Eye roast
• ¼ cup chopped fresh rosemary, or other favorite herbs
• ¼ cup chopped garlic (about 20 cloves)
• salt and freshly ground pepper to taste
• 4 tablespoons olive oil, divided
• 4 tablespoons butter, divided
• 4 cups of a variety of mushrooms, sliced to about the same size
• 1 cup of stock

DIRECTIONS:
• Preheat oven to 350°F.
• Tie the roast and season generously with salt and pepper.
• Mix together rosemary and garlic. Add 2 tablespoons of olive oil and stir to combine. Reserve.
• In a cast iron skillet, over medium heat, add 2 tablespoons of olive oil and, once smoking hot, sear all sides of the meat.
• Remove skillet from heat. Brush the herb-garlic mixture all over the roast.
• Bring the roast, in the cast iron skillet, to the preheated oven and cook for about 1 to 1.5 hours or until a meat thermometer reads 135°F degrees (medium-rare). Let it rest for at least 10 minutes before serving (final temperature should be 145°F for medium rare.)
• While the roast is resting, sauté the mushrooms over medium heat with 2 tablespoons butter until cooked through and no liquid is left in the pan, about 5 minutes. Season with salt and pepper.
• Remove roast from the cast iron skillet and bring the skillet to the stove top. Add stock to the pan and deglaze the pan, scraping all the bits from the bottom. Allow to simmer until thick.
• Add the mushrooms to the sauce, stir in the remaining 2 tablespoons of butter and stir until the sauce is silky. Then, place the roast back in the cast iron with the sauce and spoon some of the sauce over the roast. Garnish serving platter with fresh rosemary if desired. Serves 6. Recipe courtesy of Olivia’s Cuisine. Photo © Olivia’s Cuisine

Mellow style logoKilburg
Spätburgunder
Mosel, Germany

In 1465 Johann von Kilburg, a descendant of the Dukes of Flanders, moved to the Moselle Valley to cultivate vineyards. Since that time, wine cultivation has been in their family, without interruption. Indeed nothing essential has changed throughout the past 552 years, the Kilburgs continue their pursuit of high quality wine. The cool climate of Mosel allows for late harvesting, through mid October. The fermentation takes place in closed top tanks, where careful pump overs helps to create more fruit flavors and aromas. Pairs well with rack of lamb, fillet steak and carpaccio, roast or grilled lobster, spring vegetables.

“A vibrant and fresh bouquet filled with black cherry, spice and a mere of spicy stem; the palate is silky and approachable, with seductive levels of sweet fruit, plenty of fine-grained tannin as backbone and a long minerally finish.” – Max Kilburg, winemaker

winemaker max kilburg

Max Kilburg, winemaker

Winemaker: Max Kilburg
Appellation: Mosel, Germany
Varietal Blend:  100% Spätburgunder
Analysis: 13% alcohol / volume, 2.8 g/l Residual Sugar, 3.38 g/l Total Acidity