2007-10-19
Ferrari-Carano Chardonnay
Perfectly Paired with
Corn Custard and Scallops
Sometimes, no matter how good a recipe may be, the person who created it may feel it needs just a tiny bit of tweaking to make it even better. That is how our featured recipe for Corn Custard evolved before taking its place in the permanent file of the “fresh from the garden” recipe favorites of Rhonda Carano, owner with husband Don of Ferrari-Carano Vineyards and Winery.
“Don and I have paired the Corn Custard with our Reserve Chardonnay on numerous occasions,” Rhonda says. “It is a recipe that I’ve changed several times after trying it for the first time. We find it pairs exquisitely with the creamy, intensely rich, mouth filling qualities of the 2005 Reserve Chardonnay. The undertone of tropical flavors with citrus in the wine brings a delightful brightness to the seasonality of this dish.”
“The 2005 Chardonnay Reserve is a blend of the finest lots of Chardonnay grapes from the Ferrari-Carano Napa/Carneros and Alexander Valley vineyards,” says Sarah Quider, winemaker of white wines for Ferrari-Carano. “ We whole-cluster crushed the fruit, cold settled for two days and then barrel fermented. After 60 percent malolactic fermentation the wine rested sur lie and was aged in French oak barrels, stirred every two weeks for ten months and aged for an additional six months. The end result is a captivating, fruit-focused wine that offers exotic Asian pear, quince, fig and hazelnut overtones that pairs ideally with the deliciously rich Corn Custard.”
For a further touch of flavor and crunch, Rhonda tops each serving of the Custard with a sprinkle of fresh sweet corn kernels as a colorful garnish. She also suggests serving the Reserve Chardonnay as a companion to her Corn and Scallop Risotto, and both the Custard and Risotto pair well with the wine either as an entrée or as a luscious side with any delicate shellfish.
CORN CUSTARD WITH SCALLOPS
Serves 4
• 1/4 cup cooked sweet corn kernels
• 1/4 cup butter, unsalted and melted
• 1 clove garlic, minced
• 1/4 cup oyster mushrooms, chopped
• 1 tsp. fresh parsley, minced
• 1 egg white, whipped
• 2 threads saffron
• salt to taste
• Pan-seared scallops
Preheat oven to 350 degrees.
Lightly coat four-6 inch ramekin molds with nonstick spray. In a food processor, combine corn and half of the butter and puree to form a smooth paste. In a medium sauté pan, heat remaining butter, add garlic and mushrooms and sauté until tender. Remove from heat. Add parsley, season and stir. Add mushrooms, egg white and saffron to food processor and pulse to incorporate with the corn puree. Pour mixture into prepared molds, set on sheet pan with one-inch of water, place in oven and bake for 12 minutes, or until set. With a knife, loosen custard from ramekin and gently turn out onto plate. Serve warm with pan-seared scallops and a white wine sauce garnished with fresh, sweet corn kernels.
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