In the 1930s comedian and actor, W.C. Fields, famously said “I cook with wine, sometimes I even add it to the food,” – a sentiment we’re fairly comfortable with here at Pinosity.
And while we’re fairly well versed in cooking for Pinot, cooking with Pinot is a different story.
In celebration of Mr Fields foresight, we’ve put together the ultimate Pinot Noir-infused dinner party menu for the definitive Pinotphile… Bon Appétit!
A very-Pinot cheese plate
Serve up the perfect Pinot Noir cheese platter with delectable delights from Tasmania’s own Bruny Island Cheese Company.
Have your Pinot and eat it too, with their Pinot washed Oen cheese, which is stinky but oh so delicious, and the perfect starter to prepare your palate for the rich and indulgent dinner party ahead.
Duck Legs Braised in Pinot Noir
For the main – this marinated, slow-cooked duck in Pinot Noir recipe from Delicious, is a seriously sumptuous dish that will have your guests coming back for more.
For a dinner party of four Pinotphiles, you’ll need the following ingredients:
½ onion, chopped roughly
3 garlic cloves, chopped roughly
1 carrot, chopped roughly
1 celery stalk, chopped roughly
1 cup (250ml) Pinot Noir
Juice and finely grated zest of 2 oranges
2 bay leaves
4 duck marylands
1 tablespoon olive oil
1/3 cup (80ml) demi-glace
8 shallots, peeled
20g unsalted butter
1 tablespoon caster sugar
Creamy mashed potato, to serve
Place carrot, onion, celery and garlic in a heavy-based saucepan with Pinot Noir, Port, bay leaves, orange juice and zest. Bring to the boil, then remove from heat and set aside to cool. Place duck legs in a large bowl and pour vegetables and marinade over duck. Refrigerate overnight, covered.
The following day, when you’re about two and a half hours from serving the dish to guests, preheat your oven to 150 degrees Celsius.
Drain the duck legs, reserving the marinade and vegetables separately. Pat the duck dry with paper towel. In a large ovenproof fry pan heat oil over medium heat and fry the duck for 2-3 minutes, until golden. Remove duck from pan and set aside. Drain all but 1 tablespoon of fat.
Place reserved vegetables in the fry pan and cook until golden, this will take about 3-4 minutes. Add reserved marinade, demi-glace and 1 cup (250ml) water and bring to the boil. Add duck legs and cover with a piece of baking paper, and then place a lid or foil on top.
Place pain in pre-heated oven and cook for two hours or until duck is tender. Remove the pan from the oven and strain the cooking liquid through a fine sieve into a saucepan. Place the liquid over medium heat and simmer for 3-4 minutes until mixture had reduced to a thick sauce.
Cook the shallots in a small saucepan of slightly salted water over low-medium heat for 3-5 minutes, until tender. Drain water well and pat shallots dry with paper towel.
In a small-heavy based fry pan heat butter over low-medium heat. Add the shallots and swirl pan to coat in butter. Sprinkle with caster sugar and swirl the plan occasionally for 3-5 minutes until golden.
It’s best served with creamy mashed potato, caramelised shallots, steamed green beans, and of course a glass of your favourite Australian Pinot Noir.
Pinot Noir Chocolate Truffles
A dinner party menu isn’t complete without a decadent dessert, and our Pinot Noir Chocolate Truffles – inspired by this recipe from How Sweet It Is – are a seriously indulgent, elegant treat.
With the Pinot Noir palate ranging from black cherry to strawberry and raspberry, your truffles will be transformed depending on which wine you choose – so have fun and play around with your favourite flavours.
Make sure you use the best quality chocolate you can get your teeth into, because just like wine, you should only cook with chocolate you’d eat on its own.
To make 30 tipsy truffles you’ll need the following ingredients:
¾ cup heavy cream
280 grams milk or dark chocolate (or a mixture of both), chopped
3 tablespoons of Pinot Noir
Cocoa powder for rolling
Add chopped chocolate to a large bowl. Heat heavy cream in a saucepan over medium heat. When cream begins to boil immediately remove from heat, pour over the chocolate and add Pinot Noir. Allow the ingredients to sit for three minutes, then whisk until a smooth (delicious!!) ganache has been made.
Transfer the ganache to a bowl and refrigerate until thick and firm, this will take about two hours.
Scoop out the mixture using a tablespoon or small cookie scoop. Now, the ganache needs to be rolled into balls. As it can melt quickly it helps to wear disposable gloves as the heat from your hands can cause the chocolate to melt.
Place the decadent truffles on baking paper and roll in good quality cocoa powder or for a twist – a touch of sea salt.
Refrigerate for a further 30 minutes before serving. The truffles are best served cold.