Updated: 10/16/2009 - 11:36 AM

Wine Press Recipes

The folks at Bedell Cellars tell us this gourmet version of chicken salad is great for picnics because it tastes best at room temperature. Pair with Bedell Cellar's 2008 First Crush White for a delicious al fresco lunch.

Chicken, Watercress
and Walnut Salad
Salad
1/2 cup dry white wine
1 onion
2 carrots
2 ribs celery, trimmed and halved
12 sprigs fresh flat-leaf parsley
12 black pepper corns
Kosher salt
3 whole chicken breasts (about 3 pounds), split
1/2 cup walnut halves, toasted
    Put wine, onion, carrots, celery and parsley in a large soup pot. Add about 4 quarts water, peppercorns and 1 tablespoon salt.   Bring to a boil; reduce heat and simmer, uncovered, for 15 minutes.
    Add the chicken breasts to simmering broth and return to a boil, then reduce heat and gently simmer, partially covered, until chicken is cooked through, about 20–30 minutes. Remove pot from heat and let chicken cool in broth.
    Remove chicken from broth; strain broth and reserve for another use. Tear chicken into bite-size pieces, discarding skin and bones. Place in a large bowl and add walnuts.

Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 teaspoon sugar
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 bunch watercress, stemmed
1–2 tablespoons walnut oil for
drizzling
    In a small bowl, whisk together mustard, vinegar and sugar. Slowly add olive oil, whisking constantly, until vinaigrette thickens. Pour over chicken and walnuts and gently toss until well mixed. Season to taste with salt and pepper.
     Arrange watercress on a large platter and spoon chicken salad over it. Drizzle with walnut oil and serve at room temperature.

Paula Croteaux, owner of
Farmhouse Kitchen Cooking School, shared this delicious recipe. She says it goes great with grilled chicken, fish or pork. Enjoy it with one of Croteaux Rosé Vineyards' fabulous rosés.

Red Grape Salsa
2 cups red and/or green grapes, cut into small pieces
1/4 cup red onion or scallion, chopped
1 jalapeño chile (or to taste), seeded and chopped fine (optional)
2 tablespoons fresh mint or cilantro
2 teaspoons fresh lime juice
1/4 teaspoon coarse salt
1/2 teaspoon sugar or honey
    In a medium bowl, mix together grapes, onion, chile and fresh herbs. Add lime, salt and sweetener. Can be made up to 4 hours ahead and refrigerated, covered. Bring to room temperature and serve with
tortilla chips.