07/30/2007

Record-Eagle/Douglas Tesner
Aaron Stauffer serves Chilled Peach Summer Soup during the Tapas Tour at Chateau Chantal.

Tapas and tours are daily pairing at winery

Appetizers, wines offer opportunity to showcase both

FROM STAFF REPORTS

Record-Eagle/Douglas Tesner
Prosciutto-Wrapped Asparagus awaits serving during a Tapas Tour at Chateau Chantal.

TRAVERSE CITY — Chateau Chantal is offering an expanded summer "Tapas Tours” program this year.

Tapas is a centuries-old Spanish tradition of serving small, savory dishes with wine. Chateau Chantal has developed a menu of appetizers, pairing them with its wines as part of a larger experience that includes a tour of the vineyard and winemaking process.

Tours are offered from mid-June to the end of August, Tuesdays through Saturdays. Cost is $25 per person, plus tax.

Reservations are required at least a day in advance. For details, call (800) 969-4009 or (231) 223-4110.

Meanwhile, here are a few recipes from Chateau Chantal if you want to try tapas at home.

Wild Mushroom Phyllo Tartlet

• 3 6-oz. containers assorted mushrooms
• 2 cloves garlic
• 1 t. rubbed sage
• 1 t. salt
• 1 t. pepper
• 4 T. extra virgin olive oil
• 1 T. butter
• Garnish, as needed, with borsin cheese
• 32 phyllo mini pie shells

Preheat convection oven to 350°. Wash and dry mushrooms; rough chop into tiny bite-sized pieces. Peel and mince garlic cloves.

Place large saute pan over medium/high heat. Let pan warm up, approximately two minutes. Add olive oil, wait approximately 30 seconds, then add garlic. Saute, using wooden spoon to agitate garlic to prevent burning. Add mushrooms and all other ingredients, agitating with wooden spoon. Saute until completely cooked through, approximately 5 to 7 minutes. Take off heat. Place all phyllo shells on small bake sheet. Fill phyllo shells with heaping spoonful of the mushroom mixture. Top the mushroom pastries with a dollop of borsin cheese and place in oven 5 minutes before they are to be served. Remove from oven when just beginning to brown. Serve immediately. Yields 16 portions, or 8 servings of two per person. Serve with pinot noir.

Pear and Blue Cheese Crostini

• Half lemon, juiced
• 8 oz. gorgonzola
• 4 oz. cream Cheese
• 16 water crackers
• 16 edible flowers

Place 4 oz. cream cheese in glass bowl and microwave for 20 seconds. Add gorgonzola to the bowl of softened cream cheese and blend thoroughly. Using the mid-sized star tip and pastry bag, spoon the cheese mixture into the bag. Lay out 16 water crackers. Pipe a single rosette onto each cracker using about 1 T. cheese mixture. Slice pear thinly, creating a small triangular shape. Place the pear slices into a bowl filled with cold water and juice of 1/2 lemon (prevents browning of fruit). Arrange each cracker with single flower and pear slice. Serve with Late Harvest Riesling.

Prosciutto-Wrapped Asparagus

• 32 asparagus, washed and 1 inch cut off the ends
• 16 chives, washed
• 16 slices prosciutto

Fill medium pot with water about halfway. Bring water to a rolling boil. Place asparagus into boiling water. Let the asparagus linger in the water until they become a vibrant green and are easily bendable, approximately 4 minutes.

In a medium-sized bowl, create an ice water bath for shocking the asparagus to stop the cooking process. (Note: medium bowl with two scoops ice, then fill with water.)

Remove the asparagus and place directly into the ice water bath. On a clean cutting board, lay out a few pieces of the prosciutto. In the center of a horizontal prosciutto arrange two vertical asparagus, creating a "T” effect with the asparagus. Roll the prosciutto around the asparagus and tie with a chive. Makes 16.

Chilled Peach Summer Soup

• 2 c. hot water
• 1/4 c. sugar
• 1/4 t. ground cinnamon
• 2 16-oz. bags frozen peaches
• 1/2 squeezed lemon
• 1&1/4 c. orange juice
• 1/4 c. heavy cream
• 2 T. and 1 t. pickled ginger
• 1 t. honey

Let frozen peaches thaw on counter for approximately 30 to 45 minutes.

Set up food processor, plug in and make sure base is in the locked position. In small mixing bowl, combine hot water and sugar, whisking together to create simple syrup. Add ground cinnamon to syrup.

In food processor, combine all ingredients, including simple syrup, secure lid and turn on. Don't turn off food processor until mixture is smooth, and the consistency of soup. If it is not soupy enough, add 1 T. water at time, process and continue if necessary. Transfer soup from food processor to juice pitcher, secure lid and place in refrigerator. Serve in soup bowls or cups.

Makes 16 servings.