Chantrelle Bisque

This is a quick, easy soup that takes advantage of our

good fortune of living in one of the most diverse

mushroom habitats in the world. This recipe calls for

chantrelles, but you can substitute any mushroom,

even criminis or portabellos if there are no fresh

shrooms to be found.

Procedure:

In a medium saucepan, melt butter over medium

heat. Add onions and cook a couple of

minutes, stirring occasionally. Add roughly

chopped chantrelles and first 1/4 Cup of wine.

(save your best mushroom specimen for the

garnish) Cook for about five minutes stirring

often. Add flour and cook for about 1 minute,

stirring constantly to ensure that everything is

coated evenly.

Add stock and bring to a boil quickly on high

heat. Reduce to medium and simmer for

about a minute while gently stirring. Add

cream, salt,pepper and cayenne, and cook just

below a simmer for about 10 minutes. Add

parsley and 2 Tbsp wine and stir whisk for the

last couple of minutes, and you’re ready to

serve.

Optional: Use Roux to thicken if desired.

What you’ll need

1/4 Stick Butter

1/2 Cup Onion Diced

1 Pound Chantrelles or other mushrooms

1/4 Cup Harbinger 2009 Chardonnay

2 Tbsp Flour

2 Cups Stock (Chicken or Vegetable)

2 Cups Half and half or Heavy Cream

1/2 Tsp Salt

1/4 Tsp White Pepper

1/4 Tsp Cayenne

2 Tbsp ...yep..more Chardonnay

1/4 Cup Finely Chopped Parsley

Varies Roux if desired

Garnish

First a little garnish. Slice that mushroom you saved in about 1/4 inch thick slices. In a dry nonstick pan, sauté slices on one side for about 30 seconds then flip. Cook for about 30 seconds

then add a small amount of butter. Melt butter and coat mushrooms by flipping or carefully stirring.

Add a dash of wine to deglaze and remove from heat. Place gently on top of each bowl.

You may need to thicken the soup a touch to get mushrooms to stay afloat. You can also sprinkle

with a little fresh parsley as well.

Roux Recipe:

Melt 1/8 cup butter in a small saucepan over medium/low heat. Add 1/8 Cup flour and whisk

together with the butter. Consistency should be firm but not too dry. When you add it to the

soup, whisk it vigorously adding a small amount at a time so as not to over-thicken.

Wine and Cheese Tour (and we will have beer as well!)

Northwest Wine & Cheese Tour
April 16 & 17, 2011

Say cheese! Or, better yet, local cheese -- the culinary operative for the Olympic Peninsula Wineries' third annual Northwest Wine & Cheese Tour, April 16 - 17 from 11 a.m. to 5 p.m. Food and wine enthusiasts are invited to enjoy sipping and savoring new wine releases and ciders paired with a variety of cheeses crafted by local artisan creameries, while reveling in the sights and sounds of nature reawakening on the scenic Olympic Peninsula. This year Harbinger is honored to pair its wines withGolden Glen Family Creamery from Bow, Washington. Golden Glen is a third- generation dairy farm that has produced high-quality milk for over 40 years, and farmstead cheeses since 2004. The cheesemaker will be on site during the tour to share more than a dozen wonderful, handcrafted cheeses, educate visitors about the cheese making process and answer questions. Wines to be poured throughout the weekend, including the 2009 Viognier, 2009 Raspberry Bliss, and 2009 Rose' de Lemberger, have been chosen on their merits for pairing well with many different styles of cheeses. All of the cheeses being sampled will also be available for sale at the tasting room. In addition to the wines, Harbinger will offer five beers to pair with the cheeses for an additional fee. For further information call 360/452-4262 or visit www.harbingerwinery.com.

BUTTERNUT SQUASH BISQUE

BUTTERNUT SQUASH BISQUE

By Ed Burks

6 Tbsp. butter

1 onion, chopped

2 garlic cloves (large), minced

1 inch piece of fresh ginger root, peeled and minced

2.5 lbs. butternut squash chunks, peeled and seeded

2 tart apples, peeled, cored and chopped

juice of ½ large lemon

1 cup carrot juice

salt and black pepper to taste

1 large pinch cinnamon

1 large pinch nutmeg

1 cup Harbinger Winery Viognier

2 – 3 cups chicken stock or vegetable stock

2 cups heavy cream

Preheat oven to 300 degrees F.

Melt butter in roasting pan that is large enough to hold the onion, garlic, ginger, squash, apples, lemon juice and carrot juice. Stir to combine ingredients. Place in oven to slowly roast and lightly caramelize the vegetables. Stir occasionally.

When vegetables have softened and lightly caramelized, remove from oven and place in a stockpot. Add seasonings, wine, and stock. Simmer gently, stirring occasionally for about 1 hour.

In the stockpot, puree the soup with a hand or stick blender until very smooth. It may be pureed in a blender or food processor in batches.

Add heavy cream to achieve a rich and thick bisque texture. Puree again with hand blender until smooth and creamy. Taste the soup and adjust seasonings.

At this point the bisque may be passed through a conical strainer to achieve a super smooth texture.

Ladle bisque into bowls and garnish with sautéed mushrooms or toasted croutons.

*Alternate cooking method: Omit roasting the vegetables by adding all ingredients including stock to stockpot. Simmer until squash cubes are tender and proceed as above.

HARBINGER VEGETARIAN CHILI

HARBINGER VEGETARIAN CHILI

By Ed Burks

1 can (13 ¾ oz.) black beans, drained and rinsed

1 can (18 ¾ oz.) kidney beans, drained and rinsed

1 can (18 ¾ oz.) garbanzo beans, drained and rinsed

1 can (15 oz.) pinto beans, drained and rinsed

1 can (29 oz.) crushed tomatoes with juice

1 can (18 ¾ oz.) whole kernel corn, drained

2 medium onions, chopped

2 small green bell peppers, chopped

2 small red bell peppers, chopped

3 zucchini, chopped

3 stalks celery, chopped

5 garlic cloves, chopped

2 cans (5 oz.) roasted green chilies

1 jalapeno, chopped (depending on how much heat you want can add more)

2 Tbsp. best quality chili powder

2 ½ tsp. cumin

2 tsp. black pepper

2 Tbsp. fresh parsley, chopped

1 ½ Tbsp. dried oregano

1 ½ Tbsp. dried basil

2 Tbsp. fresh cilantro, chopped

2 Tbsp. Mr. Big Stuff Bar-B-Q Bliss Rub

4 – 6 cups stock, vegetable or chicken

Sauté the onion, bell pepper, red bell pepper, zucchini, and celery in olive oil for about 8 minutes.

In a stockpot, combine black beans, kidney beans, garbanzo beans, pinto beans, tomatoes, corn, jalapeno, and chilies with sautéed mixture.

Season with garlic, chili powder, cumin, parsley, black pepper, oregano, basil, cilantro, Mr. Big Stuff Bar-B-Q Bliss Rub, and salt to taste. Stir to combine.

Cook at a simmer for about 1 – 2 hours.

Serve with tortillas, cornbread, rice, or French bread.

Harbinger Happenings for 2011 Red Wine and Chocolate Festival

Several new wines as well as a beer will be released for this event; the 2008 Bolero (a seductive blend of Tempranillo and Grenache), our locally grown and produced Raspberry Bliss, and a Venezuelan Chocolate Porter.

We will be featuring several chocolate manufacturers, both who focus on organic and fair trade products. TAZA chocolates will be used in ways that will defy logic yet please the palate. Chocolate-dipped potato chips with a Dynamo Red reduction sauce…you’ll never look at a bag of Ruffles the same again! One of our local bakeries is creating bite-sized “Pan au Chocolates” which will be sampled with our award winning Syrah. Dark chocolate cake flecked with chunks of organic chocolates and topped with a caramel and sea salt drizzle will be paired with our newly released 2008 Bolero. An organic “Killer” Mexican hot chocolate will be served for our non-imbibing and under-aged guests.

If this isn’t enough wine and chocolate for folks we will again be featuring our reserve wine and Theo Chocolate’s aphrodisiac chocolate pairing behind the velvet curtain of our VIP room. Be prepared for a carnival of culinary delights at Harbinger Winery & Brew House.