A Blooming Hill Vineyard

A Blooming Hill Vineyard
5195 SW Hergert Rd.
Cornelius OR 97113

Open Weekends Noon to 5 PM

"Wine makes a symphony of a good meal."
Fernande Garvin, 'The Art of French Cooking'

"A meal without wine is like a day without sunshine."
Jean-Anthelme Brillat-Savarin, 'The Physiology of Taste' (1825)


We are so happy so many of you enjoyed the chocolate cake we served on our wedding anniversary weekend in the tasting room.  I decided you should all have the chance to wow your friends and family so here's the recipe.

Chocolate Cake

½ lb butter
½ lb chocolate (chips or semi-sweet squares)
1 cup cocoa
1 ½  cups sugar
6 eggs
1/3 cup liquid – (Pinot Noir (we prefer A Blooming Hill Vineyard Pinot Noir, of course!), bourbon, orange juice, even cold coffee)
½ cup chopped nuts (optional)

Place a pan with an inch of water in the oven. You will put the cake pan in this when you bake it. Preheat oven to 350*

Melt butter and chocolate in the top of a double boiler.  Stir till smooth. Remove from heat, cool.
Grease and line the bottom of an 8 or 9 inch cake pan with parchment or wax paper.
Sift cocoa into large bowl. Stir in sugar and eggs.  Mix just till egg whites are broken up. 
Add the cooled chocolate mixture and mix well.
Add the liquid.
Add nuts, if you are using nuts.
Pour batter into prepared cake pan. Place in pan with water.

The timing depends on your oven.  I bake it for 20 minutes and then check it.  Usually takes 30 – 40 minutes, total.  The test is to stick a wooden match into the middle. If it comes out clean, the cake is done.  It’s okay if it cracks on the top.

Remove cake pan from the water.  Let cake cool in pan for 15 minutes, then turn it out onto a plate and continue cooling.  I freeze it overnight before glazing.  It should be chilled to serve.

To glaze, melt ¼ lb of chocolate and stir in, one piece at a time, ¼ cup of butter. Stir after each addition until its completely incorporated.  Spoon glaze onto chilled cake.  It will probably drip.  Take a spoon and drizzle the chocolate around the edge of the serving plate in an abstract pattern.  You will look like a star!

Here are some pairings and recipes.

Mingle and hors d'oeuvres….

Mingle is our white blend – Pinot Gris, Chardonnay and Riesling. It is our most popular wine…

Quick and impressive hors d'oeuvres – Pre-heat the oven to 450*. Take a sheet of puff pastry and cut it into squares of about 2". Place them on a greased baking sheet. Dab a generous teaspoon of anything sweet like jam or savory like pate or cheese spread or salsa. Grate cheddar cheese onto the savory squares. Bake for about 18 minutes until the edges are nice and brown and the squares are puffy. Allow to cool and transfer with spatula to a serving dish.

Here is a chicken recipe that Jim has adapted and complements our Whites and Blush very nicely. Very few measurements – use your own taste!

Chicken Cacciatore

Chicken thighs – 6-8 – or a whole,cut up chicken
One onion
Half of a green pepper, sliced
Black olives
Garlic cloves – 2-3
Olive Oil
Oregano, Sage
Tomato sauce – see below.

Brown the chicken thighs skin down in olive oil in a big pan.  Turn and brown the other side.  Remove to a platter.  They will go back in soon. Remove all but 2 TBS or so of the oil and fat.
Cut the onion into eighths; add the green onion and sauté in the olive oil. Onion should be golden.

Now, for the tomato sauce:  I am tempted to say – plant 65 tomato plants. Weed.  Water.  Harvest.  Pack freezer bags with about 8 tomatoes each.  Freeze.  Defrost by throwing the tomatoes into boiling water so you can remove the skins, then quarter them and mash them into the onions and green peppers. Throw in garlic.

But … I should probably say to use tomato sauce of your own devising.  Throw in some tomato paste if it looks thin.
Stir all together and add the chicken thighs to the sauce.  Pour in wine – red or white.  Cover and cook for about 20 – 25 minutes.
Serve with rice or noodles, maybe a green vegetable.

Chicken Mingle

Preheat oven to 350*

Set our 2-4 boneless, skinless chicken breast to room temp.

Pour yourself a glass of A Blooming Hill Vineyard Mingle to enjoy while you cook!

Rinse the chicken breasts with water and pat dry.

Place a wire baking rack over a roasting or baking pan and spray with oil, enough to lightly coat the bottom (and corners) of the pan as well.

Place the chicken breasts (rough side up) on the wire rack over the pan.

Spread Dijon mustard liberally on top of the chicken breasts.

On top of that, liberally spread your favorite chutney (hot or sweet).

And on top of that, liberally spread your favorite grated parmesan cheese

Don't worry if any of the above toppings drip a little into the pan.

Pour enough Mingle into the pan to cover the bottom.

Bake for 30-35 minutes.

Take out of the oven, then remove and transfer the rack with the cooked chicken on it to a shallow sheet pan and then cover the chicken with foil and let it rest for at least 10 minutes.

Place baking pan with drippings on the stove, over low/medium heat.

Deglaze the pan by stirring in leftover chutney, 2 Tbs. butter, a liberal pour of A Blooming Hill Mingle and a dash of pepper, bringing it all to a slow boil.

In a small lidded jar, mix/shake vigorously some flour and water.

Pour flour/water mixture into the pan sauce, stir from time to time and reduce slowly over a low flame to your desired thickness.

Transfer chicken breasts to plates, spoon sauce over the top and serve with your favorite rice, vegetable and a glass of A Blooming Hill Vineyard Mingle!

Serves two to four.

Salmon Mingle

I followed the recipe pretty much the same as above except, instead of the chutney, I used peach preserves one night. The next time I did it, I used a blueberry Dijon mustard made by the Benedictine Sisters of Mt. Angel, OR (not sure if they distribute nationally but definitely worth looking for….) and instead of peach preserves, I used a little bit of a berry jam.

The salmon did not produce as much juice in the pan as the chicken – less fat – so I added more Mingle at the beginning than just to cover the bottom.

I also threw in some sliced garlic as I was deglazing

Both were wonderful. Thanks, to recipe creator David Stalder!

Pinot Gris – this is a great wine with all foods….here is a brunch dish we just served in the winery for a group of six.

Wilted Spinach Salad with Blue Cheese Eggs Put about 6 oz of spinach (one bag) in a bowl. In a large skillet, cook apple slices from 2 Granny Smiths in two TBS of olive oil. Cook for 3-4 minutes until tender. Stir in 2 TBS of balsamic vinegar and 1 TBS of honey and bring to boil. Pour over the spinach and toss. Spinach will wilt (hence, the name…..)

In the next steps, you will cook eight eggs, four at a time. Or, use two skillets. Heat 1 TBS olive oil and break four eggs into skillet. Sprinkle with 2 oz of blue cheese and salt and pepper to taste. Reduce heat to low, cook for 4-5 minutes until the whites are set. If you like your eggs more firmly cooked, cover pan for 2 minutes.

Divide the spinach onto four plates. Place two eggs on each Spinach mound.

Serve with artisan bread.

Pinot Noir – Go to the web and get Julia Child's recipe for Boeuf Bourguignon. It is the best. One tip: when you brown the meat, place the pieces in the pan so that they do not touch. Get the movie Julie and Julia. Open wine, serve Boeuf, enjoy.