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703 E. Douglas Ave, Ste 180, Wichita, KS 67202

Create the Perfect Four Course Meal

April 15, 2019

 

Springtime is always a great time to invite family and friends over for a dinner party. Whether you like chicken, seafood or beef we have the perfect 4 course meal for you and your guest. An inviting menu is a balance of bland, strong, sharp and sweet tastes, with foods of different textures, temperatures, and colors. We have perfectly paired this menu with Jenny Dawn Cellars Rosé, Chardonnay, Pinot Noir and White Wine.

 

 

 

Course 1: Appetizer and Rosé

Beef and Goat Cheese Crostini

Serves 8

 

Ingredients:

½ baguette, cut into ¼-inch slices (You should have around 25 slices.)
4 tablespoons extra virgin olive oil, divided
5 chopped garlic, divided
2 8-ounce pieces beef tenderloin
Sea Salt, to taste

Freshly ground black pepper, to taste
1/3 cup basil pesto

 

For the Whipped Goat Cheese:

4 ounces cream cheese, softened
4 ounces goat cheese, softened
2 tablespoons extra virgin olive oil
½ teaspoon crushed red pepper flakes
Sea Salt, to taste

 

Directions:

Arrange the baguette slices on a large baking sheet.

Lightly brush both sides of the bread with 2 tbsp olive oil and 1 chopped garlic clove. Sprinkle with a little salt.

Place bread under the broiler for 1-2 minutes on each side until lightly brown. Be careful to not burn the slices.

Pat the steaks dry with paper towels and season both sides generously with salt and fresh ground pepper.

Heat 2 tbsp olive oil in a large skillet or saucepan over medium-high heat.

Sauté 4 chopped garlic cloves for 1-2 minutes until fragrant.

Add the steaks and cook for about 4 minutes on each side for medium-rare.

Remove the steaks to a cutting board and let rest for 10 minutes before thinly slicing them against the grain.

While the steaks are resting, prepare the whipped goat cheese.

Place all the ingredients in a mixing bowl and beat with a mixer until fluffy and smooth.

Assemble the crostini with a spread of whipped goat cheese on each toasted baguette slice.

Top with a slice of steak and a small dollop of pesto.

 

 

 

Course 2: Salad and Chardonnay

Strawberry Chicken Salad

Serves 4

 

Ingredients:

4 pieces of chicken breast.

4 cups of romaine.

1 cup sliced strawberries

8 tbsp. cubed goat cheese

Sea Salt, to taste

Freshly ground black pepper, to taste

4 oz. Honey balsamic vinaigrette

 

Directions:

Season grilled chicken with salt and pepper.

Heat skillet to medium-high heat.

Add olive oil and cook chicken on each side for 5-7 minutes until fully cooked.

Slice chicken.

Build salad with mix, strawberries, and goat cheese.

Add chicken.

Drizzle honey balsamic vinaigrette over each salad and serve.

 

 

Course 3: Main Entrée, Vegetables and Pinot Noir

 

 

 

Beef

Rosemary Roast Beef

Serves 6

 

Ingredients:

3 lbs. boneless roast

¼ cup chopped Fresh rosemary

¼ cup chopped garlic (about 20 cloves)

Sea Salt, to taste

Freshly ground black 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 beef stock

 

Directions:

Preheat oven to 350F.

Season roast 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, heat 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 to get roast to 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 stovetop. 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 with rosemary, if desired.

 

 

 

 

Chicken

Chicken Scampi Pasta

Serves 4

 

Ingredients:

8 ounces linguine

1 tsp crushed red pepper flakes

1 tsp Cajun seasoning

1 tbsp extra virgin olive oil

1/4 cup buttery chardonnay

1/4 cup freshly squeezed lemon juice

4 tbsp salted butter

1 lb. medium shrimp, peeled and deveined

6 garlic cloves, chopped

Sea Salt, to taste

Freshly ground black pepper, to taste

Zest of 1 lemon

2 tbsp chopped fresh parsley leaves

1 cup freshly grated Parmesan cheese, divided

 

Directions:

In a large pot of boiling salted water, cook pasta according to package instructions & drain well.

In a large, deep skillet, melt the butter over a medium-high heat.

Add in the shrimp, cajun seasoning, olive oil, garlic and red pepper flakes.

Stir periodically, until fully cooked- about 3 minutes.

Stir in chardonnay and the fresh lemon juice; season with salt and pepper

Lower to a simmer; remove from heat and stir in pasta, lemon zest, half a cup of the parmesan cheese and mix until fully incorporated.

Top with the last half cup of parmesan cheese & chopped parsley

 

 

Seafood

Campanelle al Forno

Serves 2

 

Ingredients:

10 oz. of lobster, cut into bite sized pieces

2 tbsp. diced shallots

2 oz. whole butter

½ tsp. white flour

¼ tsp. minced lemon zest

2 tbsp. chopped fresh parsley

4 oz. Chardonnay

16 oz. heavy whipping cream

6 tbsp. chopped fresh basil

2 tsp. freshly squeezed lemon juice

4 oz. of Campanelle pasta

2 tbsp. Italian breadcrumbs

2 tbsp. shaved parmesan cheese

Sea Salt, to taste

Freshly ground black pepper, to taste

 

Directions:

Preheat oven to 350 degrees.

In a large pot of boiling salted water, cook pasta according to package instructions & drain well.

In a medium sauce pan, combine lobster, shallots, and butter and cook on medium-low heat for three minutes, until the shallots are soft.

Add flour, lemon zest, and half the parsley. Cook for another thirty seconds on low heat.

Add the Chardonnay and turn the heat up to medium and reduce the liquid by half.

Add the cream, half the fresh basil, and the lemon juice.

Simmer the sauce on medium heat for two minutes or preferred level of thickness.

Combine lobster sauce and pasta in small casserole dish and top with breadcrumbs and shaved parmesan.

Place pan in oven and bake uncovered for fifteen minutes until topping is golden brown.

 

 

 

Vegetables

Skillet Green Beans and Potatoes

Serves 6

 

Ingredients:

1.25 lbs. red potatoes, cut into small quarters

3/4 lbs. green beans

2 Tbsp olive oil

2 cloves garlic, minced

3/4 tsp salt

1/2 tsp dried oregano

Sea Salt, to taste

Freshly ground black pepper, to taste

 

Directions:

Bring a pot to a boil over high heat, add potatoes, then let simmer for about five minutes, until the potatoes are tender and easily pierced with a fork.

Drain potatoes.

Add the garlic to a large, non-stick skillet along with the olive oil and sauté over medium heat for about one minute.

 Add the drained potatoes to the skillet and continue to sauté, stirring only once every three to five minutes, until about half of the potatoes are golden brown.

Add the green beans to the skillet and continue to sauté until they are slightly softened and have some browned spots.

Season the skillet with salt, oregano, and some freshly cracked pepper.

Sauté for one minute more, then serve.

 

 

Course 4: Desserts and White Wine

 

 

 

Honey Soaked Figs

Serves 2

 

Ingredients:

6 dried figs

2 tbsp honey

1 tbsp extra virgin olive oil

1 tbsp water

1 tbsp mascarpone cheese

1 tsp of fresh thyme

 

Directions:

In a small pan bring the honey, oil and water to a gentle simmer.

Place the figs in the honey, put the lid on the saucepan and leave for 3-4 minutes until the figs have heated through.

Place three figs in each dish and drizzle with the remaining honey.

 Tip figs with a spoon full of mascarpone.

Sprinkle a little thyme over each dish and serve immediately.

 

 

 

 

 

Don’t forget your manners! Here’s a list of table etiquette tips to ensure a successful dinner party:

 

Before the meal

  • Keep your napkin on your lap.

  • Keep your personal items (including phone) off the table.

 

During the meal

  • Wait until all guest are served and the host begins eating before you begin eating.

  • Understand the table setting - use the “outside-in” rule.

  • Chew with your mouth closed.

  • Always pass the salt and pepper together.

  • If an item is not being passes to a specific person, pass food from left to right.

 

 

After the meal

  • When finished eating, position your silverware to tell the server you are done.

  • Fold your used napkin and place it to the left of your place setting.

 

Bon Appétit and Cheers!

 

 

 

 

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We’ve bottled the art of timing.

 

From the vine to the bottle. We craft our wine from grapes, fruit, and juice sourced from the finest growers in the nation. From the bottle to the glass.

 

That’s where you come in. When you open a bottle of Jenny Dawn Cellars wine, you open your moment, your reprieve from the business of busy-ness, and your time to bloom.

 

Jenny Dawn Cellars is inspired by the wildflowers on the Kansas countryside, inviting you to open up, enjoy the breeze, and show your colors to the world. Just like a flower, when Jenny Dawn Cellars wine is shared with someone special, it needs no further explanation – it’s a feeling that is simply understood.

 

Jenny Dawn Cellars – Let your moment begin.

 

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