Food Pairings

Recipe by Deb Thorlakson Serves 4  1 pound wild sea scallops- drained on a paper towel 1 oz. butter 1 Tablespoon flour ½ cup dry white wine ½ cup chicken broth ½ cup white bulb of spring onion- sliced ½ cup green ends of spring or green onions- sliced 2 Tablespoons fresh French tarragon leaves 1 Tablespoons grape seed oil 3 Tablespoons fresh Goat Cheese Fresh chives- sliced thin, for...

Recipe by Deb Thorlakson Serves 4 2 tablespoons butter 1 ¼ pound chicken breasts 1/2 teaspoon sea salt 1/4 teaspoon freshly ground pepper 2 shallots- sliced 2 cloves garlic- minced 1/2 cup Lost River Chardonnay 1 cup chicken broth 1/4 teaspoon saffron threads- crushed 1 Tablespoon fresh lemon juice 1/4 teaspoon red pepper flakes 1/2 cup heavy cream 1 bunch clean fresh watercress leaves 3 tablespoons parsley- minced Pound the...

Ingredients 1/2 cup shallots- minced 3/4 cup cherry preserves 3 tablespoons balsamic vinegar 1 tablespoon olive oil 1 red jalapeno pepper- seeded and minced 2 cups or 1 pound fresh cherries- pitted and halved 1/4 cup Lost River Nebbiolo 1 ½ - 2 pounds of pork tenderloin Gremolata 2 tablespoons fresh mint- minced 1 tablespoon fresh lemon zest- minced 2 tablespoons fresh parsley- minced Cooking Mix cherry preserves, vinegar and...

Recipe by Deb Thorlakson Lost River Rosé is a versatile, food friendly wine, perfect with the fresh ingredients of summer cooking. This saignée style Cabernet Franc, Merlot and Syrah blend, stands up to the acidity of the fresh tomato and the smoky spice of chipotle. Makes 4 servings 3 tablespoons olive oil 1 1/2 pounds shrimp (21-25/ lb)- peel and devein 4 garlic cloves - minced 1 tsp@ fresh marjoram...

Recipe By Deb Thorlakson Serves 4 2 tablespoons whole grain mustard 2 tablespoons Dijon mustard 1 tablespoon minced garlic 2 tablespoons red wine vinegar 1 tablespoon honey 1 tablespoon finely chopped fresh oregano 1/2 teaspoon cumin 2 teaspoons Spanish paprika 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper Eight 6-inch wooden skewers, soaked in cold water for 30 minutes 1 1/2 pounds trimmed, high quality, thick cut New...

Recipe developed by Lost River Tasting Room Associate, Deb Thorlakson Serves 4, Pair with Nebbiolo 1 TBS olive oil 1 TBS shallot- minced 2 oz port 2 TBS Fig jam 12 oz fresh ripe strawberries- halved 1/2 cup chicken broth 1 TBS balsamic vinegar Sea salt and freshly ground pepper 1/2 tsp cornstarch mixed with 1 TBS cold water 4- 8 oz duck breast with skin 1 TBS fresh basil-...

Receipe by Deb Thorlakson This receipe pairs well with a glass of Lost River, Columbia Valley Massif. Serves 6 2 tsp olive oil 1/2 cup onion- small diced 2 tsp garlic- minced 2 tsp chipotle chiles in adobo, chopped 1 cup raspberry preserves 1/2 cup Lost River Massif 2 TBS raspberry vinegar- Maille is very good 1/2 tsp sea salt 2 1/2 to 3 pound boned pork loin 6 cloves...

Receipe by Deb Thorlakson This receipe pairs well with a glass of Columbia Valley Late Harvest Semillon. Serves 6 Pastry Dough; 1 cup flour 1 TBS sugar 1/4 tsp salt 4 oz butter- chilled and cut into 1/2-inch pieces 2 tablespoons ice water 1/4 teaspoon vanilla extract Filling; 1/4 cup whole almonds, 1/3 cup sugar, 1/4 cup almond paste 1 large egg 3 tablespoons unsalted butter, room temperature 4 tsp...

By Deb Thorlakson Serves 6 2 ounces dried morel mushrooms  2 cups boiling water 2 Tbs olive oil 1/2 cup shallot- minced 1 Tbs garlic- minced 3/4 cup fresh bread crumbs 1/4 cup parsley- finely chopped Sea Salt and freshly ground black pepper- to taste 3 1/2-pound center-cut boneless pork loin  2 Tbs lime juice 1 cup rich beef stock 1/2 cup Walla Walla Syrah Soak morels in boiling water...

Recipe by Deb Thorlakson 1 ½ cup heavy cream 3 tablespoons buttermilk 6- 8 poblano chilies- longer chilies of the same size is preferred 2 tsp garlic- minced ½ tsp sea salt ¼ tsp cayenne pepper ¼ cup onion- minced 6 eggs- beaten lightly 8 oz mozzarella cheese- grated 1 oz parmesan cheese- finely grated ¼ cup fresh basil- minced Combine cream and buttermilk in a glass jar, let stand...

Recipe by Deb Thorlakson The sauce for the steak is an earthy combination of shiitake mushrooms, Roquefort cheese, and chipotle chilies. 1 tablespoons olive oil 1/2 oz dried shitake mushrooms- softened in warm water for 30 min 1 garlic clove, minced 1/2 cup cream 2 oz Roquefort cheese 1 teaspoons minced chipotle chiles from canned “chipotles in adobo.” 2@ 6 oz New York style strip steaks Heat 2 teaspoons olive...

Recipe by Deb Thorlakson Serves 4 2 Tbs butter 1 Tbs shallots- minced 1 teaspoon fresh grapefruit zest 1 lb asparagus 4 @ 7-oz skinless sole fillets 1/2 cup Lost River Rainshadow GrapefruitBeurre Blanc 1/4 cup fresh grapefruit juice 3 oz cold butter, cut into pieces sea salt - to taste dash of cayenne 1Tbscilantro- minced Preheat oven to 425°F. Brush a roasting pan with 1 ½ tablespoons butter, then...