2008-06-13
Flora Springs Trilogy
Perfectly Paired with
Pancetta Wrapped Lamb Loin
When wine lovers join the Flora Springs Winery’s Preferred Palates wine club they enjoy a number of exclusive benefits including great discounts on purchases, first taste of new and limited production wines and a newsletter which contains, among other newsworthy inclusions, an exciting recipe, created by Resident Chef Christopher Ludwick for each issue.
These recipes are generally reserved for members only, but recently as he enjoyed a glass of the pre-release of the 2005 Trilogy he was so impressed with the way the wine had developed that he offered to make the flavor-perfect Lamb Loin recipe available to Wine Country This Week readers as well as to the Preferred Palates members.
“I have had the privilege over the years since winemaker Ken Deis created Trilogy and the first vintage was released in 1984, to pair this fabulous Bordeaux style red blend with many preparations. With each approach I would be looking for a match that would heighten the enjoyment of certain elements in the wine. In this recipe I was seeking to match all the components of the Trilogy blend with accents of the pancetta, the Dijon and the herbs. With the quiet earthiness of the chanterelles, the succulence of the lamb and the rich intensity of the Trilogy reduction I feel the wine and the dish, as complex as they are, provide the perfect balance for each other.”
Though not saluted as a tribute to the 30th anniversary of the founding of the winery, the family hails the 2005 Trilogy and the special recipe as possibly the best match Chris has ever made. The combination of flavors and bouquets in the ingredients are hailed as robust yet elegant and, like frosting on a cake, even Robert Parker has lauded the 2005 vintage Trilogy as a superb example of this proprietary red. Lifting a glass of this wonderful wine is a great way to salute the start of the next 30 years of Flora Springs wines.
PANCETTA WRAPPED LAMB LOIN WITH WILD CHANTERELLE
REDWOOD HILL CAMELLIA TARTLET & FLORA SPRINGS TRILOGY REDUCTION
BY CHEF CHRISTOPHER LUDWICK
GRAPEVINE CATERING, RESIDENT CHEF FLORA SPRINGS
CHANTERELLE TARTLET
• 2 - 6” circles of puff pastry dough
• 5 oz. cooked chanterelle mushrooms (thyme and Italian parsley)
• 4 Tbsp. caramelized onions
• 2 oz. Redwood Hill Camellia (goats milk cheese)
• 2 tsp. mixed herbs chopped
• 2 tsp. butter
• 1 Tbsp. olive oil
• 1 egg
Preheat oven to 400 degrees. Cut two 6” circles of puff pastry dough. Dock the dough with a fork to allow it not to rise while baking. Heat medium sauté pan, add olive oil and heat until smoky. Add chanterelles a few at a time as to not cool down the pan. Sauté mushrooms until brown and tender. Finish with butter and season with salt and pepper. Remove from heat and allow to cool. Place caramelized onions on bottom of puff dough, add mushrooms and Camellia. Season with salt and pepper and add herbs. Fold the sides of the dough inward to form a barrier for tart ingredients. Place 1 egg in a bowl beat with fork until well mixed. Brush egg over folded edges of dough. Season tart with salt and pepper. Bake in a 400 degree oven for 5 minutes or until brown and cheese melts.
TRILOGY REDUCTION
• 1⁄2 cup reduced veal stock
• 1 tsp. butter
• 1⁄2 cup 2005 Trilogy
• Salt and pepper to taste
Place veal stock in a small sauce pan. Add wine and reduce by 1/2 or sauce consistency. Whisk in butter and salt and pepper to taste.
LAMB LOIN
• 1 - 1 pound lamb loin
• 1 Tbsp. garlic (chopped)
• 3 slices of pancetta
• 1 tsp. olive oil
• 1 Tbsp. Dijon mustard
• Salt and pepper
• 1 Tbsp. fresh rosemary
Place lamb in a medium bowl. Add Dijon, garlic, rosemary and olive oil. Rub all ingredients over lamb to cover. Allow to marinate 2 hours. Wrap pancetta around lamb. Heat the olive oil in a medium sauté pan until smoky. Add lamb and sear on top until brown. Turn lamb and place in a pre heated oven at 400 degrees. Cook lamb for 3 – 5 minutes until lamb is 110 degrees inside, or desired doneness. Finish with Trilogy reduction.
PLATING
Place tart in center of plate, slice lamb and season slices. Finish with Trilogy reduction. Pancetta Wrapped Lamb Loin with Wild Chanterelle Redwood Hill Camellia Tartlet and Flora Springs Trilogy Reduction
Flora Springs Winery & Vineyards
Tasting Room: 677 South St. Helena Hwy, 707-967-8032
Winery tours and tasting by appoinment only www.florasprings.com
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