» Caress Scones with Sauteed Pear Chutney
» Chicken Cordon Bleu
» Gazpacho Verde
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Caress Scones with Sauteed Pear Chutney

Courtesy of Williamson Wines

Today friends want to relax, eat something yummy and drink a little wine while catching up on life and enjoying afternoon treats together.  What would be better than to serve fresh homemade scones with a beautiful wine that does not tire your palate? 

  • 1/3 cup sugar
  • 3/4 cup créme fraîchee
  • 8 tablespoons butter, frozen
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour
  • zest of 2 oranges
For the pear chutney:
  • 4 small ripe pears, peeled and diced
  • 1 cup Williamson Wines Cuvee Blanc
  • 2 cups sugar
  • 2 tablespoons butter

Adjust your oven rack to the lowest position, then pre heat to 400 degrees.  In a medium bowl mix sugar and orange zest with a fork.  Combine until sugar is moistened.  Add flour, baking powder, baking soda, salt and mix all ingredients until well incorporated.

Grate frozen butter with a box grater into the bowl with the flour mixture.  Combine with hands until flour mixture resembles coarse meal.  

In a small bowl whisk together créme fraîchee with egg until smooth.

Whisk créme fraîchee mixture into the flour mixture, gently knead with hands until well incorporated.  Place dough on a floured surface.  Then press into a circle about 3/4 inch thick.  Cut into 8 triangles like a pizza.  Arrange the triangles on a prepared baking sheet.  Bake for at least 15 min. or until golden brown.

While the scones are baking, heat the butter in a large saute pan over med. high heat, once the butter is melted add the pears.  Sauteee until they begin to soften, then add the Williamson Wines Cuvee Blanc and the sugar.  Continue to cook until the pears are completely softened and a syrup forms.

Cool scones for 10 mins, slice each in 1/2 horizontally and fill with pear chutney.

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Chicken Cordon Bleu

Courtesy of Williamson Wines

Cordon Bleu is a French term literally translated as "blue ribbon".  It is used as a measure of cooking excellence and has been applied to this dish of breaded and sautéed chicken, ham and Swiss cheese.

  • skinless, boneless chicken breast halves - 4 whole
  • heavy whipping cream - 1 cup
  • fresh chopped basil - 1/4 cup
  • cornstarch - 1 tablespoon
  • chicken broth - 1/2 cup
  • Williamson Amourette Chardonnay - 1/2 cup
  • olive oil  3 tablespoons
  • butter - 3 tablespoons
  • smoked sweet paprika - 1 teaspoon
  • all-purpose flour - 3 tablespoons
  • slices Pruschetto ham - 4 whole
  • slices Swiss cheese - 4 whole
Open the Chardonnay and pour a glass for the cook !  Pound the chicken breasts to half-inch thickness.  Place a cheese and ham slice on each breast to within 1/2 inch of the edges.  Fold the edges of the chicken over the filling and secure with cooking string.  Mix the flour and paprika in a small bowl and coat the chicken pieces.

Heat the butter and olive oil in a large pan over medium-high heat, and cook the chicken until browned on all sides.  Add the wine and chicken broth.  Reduce heat to low, cover and simmer for 30 minutes, until the chicken is no longer pink and the juices run clear.

Transfer the breasts to a warm platter.  Blend the cornstarch with the cream and 2/3 of the fresh chopped basil in a small bowl and whisk slowly into the skillet.  Cook, stirring continuously until thickened and pour over the chicken and sprinkle with the remaining fresh chopped basil.  Serve warm with slightly chilled Williamson Amourette Chardonnay.

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Gazpacho Verde

Courtesy of Williamson Wines

Made from Honeydew melon this is a variation on a simple recipe that also receives a lift from the spiced prawns and a great finish from the yogurt and Chardonnay.  It's great for a hot summer day and is a refreshing change from regular gazpacho.

  • Honeydew melon, peeled and cubed - 3 cups
  • 1/2 Avocado, peeled and diced 
  • 1 English cucumber, seeded and peeled 
  • 1 Medium sized leek (just the white part) rinsed and chopped
  • 1 bunch of Thai Basil, rinsed and chopped
  • 1/3 cup rice vinegar
  • 1/2 lemon, juiced
  • 8 ounces coconut milk
  • 24 prawns, shelled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • 1 cup plain Greek yogurt
  • 1 tablespoon Agave nectar
Combine the first 8 ingredients in a food processor or high speed blender.  Process until smooth.  Adjust seasoning by adding salt.  Reserve in the refrigerator until you are ready to serve.

Heat a saute pan over med. high heat.  Add 1 tablespoon of olive oil.  Season prawns with salt.  When the oil begins to shimmer, add prawns and cook for about 1 minute.  Flip each one and cook until they are no longer pink.

In a small bowl, combine yogurt and nectar.  Serve Gazpacho chilled and garnish with prawns and yogurt sauce.

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Courtesy of Williamson Wines

This classic Italian Ciabatta bread and tomato salad manages to be fresh and summery, but still hearty enough to eat as a light supper or lunch.

  • 1 tablespoon red wine vinegar
  • 1 cucumber, cut into cubes
  • 2 tablespoons olive oil
  • 4 cloves minced garlic
  • 1 minced shallot
  • 1 bunch chopped parsley
  • 2 cups yellow cherry tomatoes
  • 2 cups red cherry tomatoes
  • 1 cup mozzarella pearls or balls
  • 1 loaf of Ciabatta bred cubed into 1" pieces
  • 4 tablespoons melted butter
  • 2 tablespoons garlic steak seasoning
Preheat oven to 400 degrees.  Line 2 sheet trays with parchment paper or foil.  Add both cherry tomatoes to one and the ciabatta bread cubes to the other.  Coast the cherry tomatoes with 1 tablespoon of olive oil, season to taste with salt and pepper.  Add the melted butter to the cubed ciabatta bread, season with garlic steak seasoning and toss until coated evenly.  Place both sheet trays in preheated oven and bake for 10 mins. or until the bread is golden brown and tomatoes begin to split open.    Remove from oven and let cool.

Heat 1 tablespoon of olive oil in a small saute pan.  Once the oil begins to shimmer add the garlic, shallots and a pinch of salt.  Sweat for about 3 minutes, then transfer to a large bowl.

Combine the rest of the ingredients into the large bowl.  Toss and serve immediately.

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