In our seasonal cooking series, we join Executive Chef Daniel Zbiengien of Rayson Winery & Vineyards and Bistro Europa in his kitchen as he prepares three recipes, Goat Cheese Soufflé, Shrimp & Polenta and Blueberry Cobbler, paired alongside award-winning Rayson wines.
Shrimp & Polenta
Serves 6
Dive into a coastal culinary delight with Chef Daniel Zbiegien's pan-grilled North Carolina Shrimp served over creamy Manchego polenta. This dish celebrates the sweet, succulent shrimp sourced from the shores of North Carolina, known for their fresh, vibrant flavor. The shrimp are lightly seasoned and grilled to perfection, bringing out their natural sweetness. Paired with a luscious polenta enriched with nutty Manchego cheese, it provides a rich base that complements the charred shrimp beautifully. Whether you're hosting a special dinner or simply treating yourself to a gourmet experience at home, this dish will impress with its blend of Southern charm and Spanish flair. It pairs perfectly with Rayson Elevage Blanc with its crisp vibrant notes of pear and pineapple.
Ingredients
For the polenta:
½ cup polenta
4 cups chicken stock
2 cups heavy cream
1 cup manchego cheese, grated
½ cup fresh parmesan cheese, grated
2 tablespoons unsalted butter
For the shrimp and vegetables:
16-20 large shrimp, peeled & deveined
2-4 ounces of seasonal vegetables - during fall and through winter, I love using
brussels sprouts.
12 cherry tomatoes
1/4 cup white wine
4 tablespoons unsalted butter
Chopped fresh herbs
Goat Cheese Soufflé
Serves: 6
A dish that captures the essence of elegance and comfort all at once. . This delightful soufflé boasts a delicate, airy texture that melts in your mouth, perfectly complemented by the rich, tangy flavor of goat cheese. Ideal for a sophisticated brunch or a light dinner, this soufflé a golden crust and a fluffy interior, pairs delightfully with the Rayson Rosé with aromatics of cranberries and ripe strawberries complemented by a lively and refreshing acidity.
Ingredients
6 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 cup milk
5 eggs, separated
1 cup goat cheese, crumbled
1/4 cup Parmesan grated
2 tablespoons chopped fresh herbs (parsley, chives, chervil)
1-2 sprigs thyme
1 teaspoon salt
Method
Pre-heat the oven to 365°F. Grease soufflé molds.
In a saucepan, over medium heat, add milk, salt and thyme, and bring to a boil.
Remove milk from heat and leave to steep. Meanwhile, in a separate saucepan, melt the butter completely and add flour. Stir well with a whisk. Cook the roux for 2-3 minutes without coloring it. Gradually add hot milk and whisk to a smooth paste, around 3-4 minutes.
Add both cheeses, fold in, and leave for 10 minutes to melt. Whisk well to a smooth mixture with no lumps. Add egg yolks and whisk until combined and smooth. Add herbs. Whisk egg whites in a mixer to soft peaks. Add 1/3 of the whites to mixture. Whisk well. Fold in the rest of the whites in two stages. Pour soufflé into molds.
Place molds onto a baking tray and enough pour hot to cover half way up the molds.
Bake in oven until soufflé are raised and browned for about 20 minutes. Once cooked, remove the baking tray and leave to cool down (should be warm). Use a small knife to unmold the soufflés.
Blueberry Cobbler
This delightful blueberry cobbler is enhanced by the rich flavors of Rayson Vineyards Blueberry Port. The dessert celebrates plump, juicy blueberries, perfectly balanced with a hint of the port's velvety depth. As the cobbler bakes, your kitchen will be filled with the intoxicating aroma of warm berries and buttery crust. Serve it warm with a scoop of vanilla ice cream. Pair with the velvety, luscious Rayson Blueberry-style port.
Ingredients
2 cups frozen blueberries
1 ounce Rayson Blueberry-style Port
1⁄4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon vanilla extract
1/8 teaspoon cinnamon
pinch salt
Topping
¾ cups flour
1 tablespoon sugar
1⁄4 teaspoon baking soda
1⁄4 teaspoon baking powder
1⁄8 teaspoon salt
1⁄8 cup cold butter, cut into small pieces
1⁄3 cup buttermilk
Method
Preheat the oven to 400 F. Grease 6 ramekins.
To make the filling: add ingredients to a saucepan and cook over medium heat, stirring occasionally, until the sugar begins to dissolve and the mixture thickens slightly (about 3-4 minutes).
Spoon the filling into the ramekins.
To make the topping, whisk together flour, sugar, baking soda, baking powder, and salt in a medium bowl.
Blend in the cold butter using your fingertips or a pastry blender until the mixture resembles a coarse meal.
Stir in buttermilk with a fork until combined (don't overmix).
Drop the dough in mounds over the filling, leaving space between the mounds.
Lightly sprinkle sugar over the dough.
Bake for about 25-30 minutes until the topping is golden brown and the fruit is bubbling.
Cool slightly and serve warm.
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