The folks over at Bishop Creek Cellars (Newberg, Oregon) have sent us two fabulous recipes, perfect for a mid-winter meal. Wild Mushroom Risotto flavored with Shallots and Asiago cheese pairs wonderfully with their 2005 Pinot Noir, and for something sweet to finish off your meal an old fashioned Apple Cake.

Bon Appetit!

Wild Mushroom Risotto

Serves 4

• 4 Tbs unsalted butter
• 4 Tbs olive oil
• 1 cup dried wild mushrooms, rehydrated in stock
• 2/3 cup shallots, minced
• 1 medium onion, minced
• 1 ½ cups Arborio rice
• ½ cup dry sherry
• 2 cloves garlic, minced
• 5-6 cups stock
• 1 cup spinach, chopped
• ½ cup Asiago cheese

1. Heat 2 Tbs butter and 2 Tbs olive oil in small skillet, add mushrooms and cook for 3 minutes.  Season with pepper.  Reserve.

2. In a large saucier, heat remaining butter and oil.  Add shallots and onion and sauté over medium heat until translucent, about 5 minutes.  Stir in rice and cook over medium heat until translucent.  Stir in sherry and garlic and cook until liquid is absorbed. 

3. Add reserved mushroom liquid and stock, one cup at a time while continuously stirring.  Each cup must be absorbed before the next is added.  With the final cup of stock, stir in spinach.  Finished risotto should be firm to the bite, yet creamy.

4. Remove from heat, stir in mushrooms and cheese.  Season with pepper.

Wine suggestion: Bishop Creek Cellars 2005 Pinot Noir

Apple Cake

• 1 stick plus 1 Tbs salted butter, softened 
• 2 eggs
• 1 cup sugar, plus extra for sprinkling
• 1 cup flour
• 1 tsp baking powder
• ½ tsp salt
• 1 apple, any kind but granny smith
• Cinnamon

1. Preheat oven to 350 degrees F.  Lightly grease an 11x7 inch pan.

2. In a mixer, mix together the butter, eggs and sugar until well combined. 

3. In a separate bowl, mix together the flour, baking powder and salt.  Add dry ingredients to the butter mixture.  Beat until well combined.  

4. Spread mixture into the prepared pan. Thinly slice the apple and punch down into the mixture in rows.  Sprinkle with cinnamon and sugar.

5. Bake for 30 minutes or until done.

Wine suggestion: Bishop Creek Cellars 2006 Pinot Gris

About Bishop Creek Cellars 2005 Pinot Noir

The 2005 Bishop Creek Barrel Selection marries the classic structure of the vineyard with the natural elegance of the 2005 vintage. High toned floral notes, bright red fruit (think Bing cherry), with hints of earth and the forest floor, fill the nose. The palate is a bright, fresh, yet full flavored burst of black raspberries and cherries, spiced with a lovely silky texture. The finish is a well-integrated blend of refined tannins and bright acidity. Enjoy this now (best with some time in the decanter) or as it develops over the next 3-5 years.

About Bishop Creek Cellars

From the standpoint of its layout, the Bishop Creek vineyard is a little quirky.  But the fruit it grows is something really special.  The Bishop Creek has its own unique signature – it’s dark in color and has healthy tannins, but it’s never “monolithic.”  The best wines from the vineyard have layers of flavor, with darker fruit tones and spice elements often complementing each other.