CORK BOTTLE RECIPES

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WELLINGTON BITES RECIPE | FOOD NETWORK



Wellington Bites Recipe | Food Network image

Provided by Food Network

Categories     appetizer

Total Time 1 hours 45 minutes

Cook Time 1 hours 30 minutes

Yield 20 to 30 servings

Number Of Ingredients 26

Puff pastry sheets, cut into 4-inch squares (1 sheet for each beef cube)
5 pounds beef filet, cut into 1-inch cubes
Kosher salt and freshly ground black pepper 
Wellington Filling, recipe follows
6 eggs, beaten 
Port Wine Cherry Sauce, for serving, recipe follows
Horseradish Cream Sauce, for serving, recipe follows
2 sticks (1 cup) butter
2 tablespoons olive oil 
8 ounces prosciutto, finely diced
5 pounds mushrooms, cremini or button, finely chopped 
2 tablespoons chopped fresh thyme
Kosher salt and freshly ground black pepper 
1/4 cup Dijon mustard 
7 ounces goose pâté
1 bottle port wine
1 cup sugar 
1 tablespoon dried rosemary 
Freshly ground black pepper 
3 cups dried cherries 
1 pound (4 sticks) butter, at room temperature
4 cups sour cream
1 cup mayonnaise 
3/4 cup prepared horseradish 
2 tablespoons chives, chopped
Kosher salt and freshly ground black pepper 

Steps:

  • Preheat the oven to 425 degrees F.
  • Roll out the puff pastry slightly. Sprinkle the beef cubes with salt and pepper. Place 2 teaspoons of the Wellington Filling in the center of each puff pastry square. Top the filling with 1 cube of beef. Fold the edges of the pastry over the beef and crimp to seal the filling inside. Place on a greased baking sheet and brush with beaten egg.
  • Bake until golden brown, 8 to 10 minutes. Serve with Port Wine Cherry Sauce and Horseradish Cream Sauce.
  • Combine the butter and oil in a large skillet over medium-high heat. Add the prosciutto and cook until the fat has rendered. Add the mushrooms, thyme and 1 tablespoon each salt and pepper. Saute for 8 to 10 minutes.
  • Transfer the mixture to a large bowl and allow to cool before folding in the Dijon and pâté.
  • Combine the port, sugar, rosemary and 1 tablespoon black pepper in a saucepan and cook until reduced by one-third. Add the cherries and continue to reduce by another third. Add the butter and mix into the wine reduction with a stick blender.
  • Mix together the sour cream, mayo, horseradish, chives and 2 tablespoons each salt and pepper in large mixing bowl. Place in an airtight container and refrigerate.

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Jun 10, 2021 · The preferred wine opening tool among professionals is the double-hinged waiter's corkscrew ($18.39, amazon.com).These simple, elegant openers offer more flexibility and are far more nimble than winged corkscrews (the kind with two arms, also …
From marthastewart.com
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Jan 10, 2022 · Slowly twist the bottle—not the cork—until the cork is almost out of the bottle. Listen for the almost inaudible "sigh" of the cork coming loose. Then, pull it out delicately using entire palm of your hand. Hold the cork over the opened bottle for a few …
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Nov 29, 2021 · If you’d like to minimize physical effort (and do so stylishly), Rabbit’s popular electric corkscrew is your best bet. Charge it up before use—each full charge is good for around 30 corks—and, when you’re ready to drink your bottle of choice, open up the top to reveal the built-in cutter and remove the foil cap.Then, place the device atop the bottle…
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From rivercottage.net
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Savour a delicious meal with our new menus in The Panorama Bistro! Choose from our Lunch Menu 12:30 to 16:30 or Dinner Menu from 17:00 to 21:30, Monday to Sunday.. The menus, …
From themontenottehotel.com
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