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In honor of Oregon Wine Press’ new iPad app — available now through iTunes — we’ve collected a few appetizer recipes from some of Oregon’s wine retailers. It’s a play on words, bridging your tablet with your table. Clever, huh? Oh well, here are some fantastic finger food recipes:
GARAM MASALA CRAB SALAD BRUSCHETTA
Recipe by Chef Earl Johnson | Korkage Wine Bar & Shop, Portland
“The freshness of the lime and the richness of the crab in this recipe really play well together and make for an appetizer that tastes exotic while being very easy to prepare.” Tam Boleyn, Korkage co-owner
WINE PAIRING: Kandarian Wine Cellars 2011 Blue Eye Sauvignon Blanc
1 tablespoon peanut oil
1 large shallot, minced
1 teaspoon garam masala
1 pound Dungeness crabmeat
½ cup unsweetened coconut cream
2 tablespoons fresh lime juice
*zest from 1 lime
¼ cup chopped fresh cilantro
1 teaspoon minced jalapeño
*salt and ground black pepper, to taste
1. In a small skillet, heat oil over low heat. Add shallots and cook, stirring occasionally until soft, 2 to 3 minutes. Add Garam Masala and cook for 2 minutes, until fragrant. Set aside to cool.
2. In a bowl, combine crab meat, shallot mixture, coconut cream, lime juice, lime zest, cilantro and jalapeño. Gently fold mixture so as to not break up crab meat. Season with salt and pepper. Set aside.
3. Grill slices until well-toasted; rub with garlic clove while still hot. Mound three tablespoons crab salad onto each baguette slice and serve. Makes 8 servings.
CRISPY DUCK LEGS WITH OREGON PINOT NOIR
Recipe by Dennis Sienko | Bend Wine Cellar, Bend
“This recipe keeps the skin on the duck legs crispy, which provides a little texture interest to the dish. It also works with other red wines, but it is best with Oregon Pinot Noir. Don’t use a wine in the braising liquid that you would not drink.” Dennis Sienko, Bend Wine Cellar owner
WINE PAIRING: Oregon Pinot Noir
4 duck legs (or breasts), trimmed of fat
1 large onion, chopped finely
1 6ounces carrots, cut into bite-sized pieces
6c elery ribs, cut into bite-sized pieces
*salt and fresh black pepper
3 sage leaves, chopped finely
1 cup chicken stock
1 cup Oregon Pinot Noir
1. Preheat oven to 400°F. Place duck legs, skin-side down, in an oven-safe skillet large enough to accommodate all ingredients.
2. Turn stove-top heat to medium, and cook, rotating so skin browns thoroughly and evenly but do not turn over completely. When skins are nicely browned, turn and sear the meat side just 1 to 2 minutes; season with salt and pepper. Remove to a plate; remove all fat from pan except enough to moisten vegetables.
3. Add vegetables, sage and salt and pepper, and cook, stirring occasionally, over medium-high heat, until they begin to brown, 10 to 15 minutes.
4. Return duck legs skin side up to pan, and add stock and wine; the liquid should come about halfway up the legs but not cover them. Remove half the vegetables to a bowl. These will later be used to garnish the duck.
5. Turn heat to high and bring to a boil; then transfer to oven. Bake 30 minutes; then lower the oven temperature to 350°F. Bake undisturbed until duck is tender and liquid reduced, at least 30 minutes or a bit longer.
6. Remove the duck from the skillet. Strain vegetables out of the braising liquid. Reserve the braising liquid. If desired, the braising liquid can be thickened by adding a teaspoon or so of cornstarch. Discard the strained vegetables.
7. Sauté reserved vegetables to desired doneness.
8. Serve the duck over some of the reserved braising liquid with the reserved vegetables on one side of the duck and roasted potatoes on the other side. (Note: The duck, the reserved braising liquid and the reserved vegetables can rest in a 200-degree oven for up to an hour.
SALMON BURGER TAPAS
Recipe by Kearney Lemkau | Bailey Hill Market, Eugene
“There is usually salmon left over from a salmon bake. This recipe is easy and a tasty way to enjoy a healthy and delicious fish. Friends will think you belong on the Food Network!” Kearney Lemkau, Bailey Hill Market owner
WINE PAIRING: Noble Estate Pinot Noir, Misty Oaks Pinot Blanc or Longsword Chardonnay
1 pound salmon (leftover) or 14.75-ounce can of salmon
* cheese crackers
* optional additions: onion, chives, parsley garlic, cilantro and lime, mushroom, etc.
* melted cheese, if desired
* crusty rolls or buns, if desired
1. Crumble salmon, add crunched up crackers and then egg to bind. Make into small burgers for an appetizer or larger for a regular burger.
2. Sear in a cast iron skillet in olive oil. Serve open-face or on bread with or without a slice of melted cheese.