The Vineyards at Dodon

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Enjoy your fall allocation wines with recipes crafted by the Dodon team!

Butternut Squash Risotto

Pair with Chardonnay 2022 | Entreé for 4

Ingredients

• 5 cups of chicken stock, warmed in a saucepan on the stove

• 3 Tbs. butter

• 6 Tbs. olive oil, divided in half

• 2 shallots, diced

• 1 cup pancetta, diced

• 1.5 cups Arborio rice

• ½ cup of Dodon Chardonnay

• 1.5 cups parmesan cheese, grated

• 2 Tbs. sage, diced

• 2 cups butternut or honeynut squash, diced

Technique

Preheat oven to 400 F. Toss the diced squash in 3 tablespoons of olive oil and spread onto a cooking sheet. Roast in the oven for 20 minutes, tossing once midway through. Once finished, set aside.

In a Dutch oven, melt the butter with the remaining 3 tablespoons of olive oil. On medium heat, sauté the shallots and pancetta until the shallots are translucent and the pancetta is crispy.

Add the rice and stir frequently for 3 minutes to toast the grains evenly. Add the Chardonnay and stir until the wine is absorbed.

Add 1 cup of the chicken stock, stirring until absorbed. Once absorbed, add another cup. Continue until stock is all added. This process will take time, and it’s important not to add more stock until most of the previous addition has been absorbed. It’s possible you won’t need all the stock – keep a close eye on the consistency of the risotto and tenderness of the rice. Stir frequently through this process. The finished rice should have a creamy, flowing consistency, called “all’onda,” and remain slightly firm in the center of the grain.

Once the rice is done, turn the heat off and add half of the parmesan, the diced squash, and the diced sage. Stir to combine.

To serve, divide the risotto onto 4 plates and garnish with the remaining parmesan. Enjoy with a glass of Dodon Chardonnay 2022.

Pimento Cheese Dip

Pair with South Slope 2021 | Appetizer

Ingredients

• 8 oz. Goot Essa Mountain Valley Sharp Cheddar

• 1/4 cup jarred sweet pimiento peppers, diced

• 1/4 cup mayonnaise

• 1 Tbs. pickled jalapeños, minced

• 1/4 tps. garlic powder

• 1/4 tsp. onion powder

• pinch of smoked paprika

• splash of pickled jalapeño juice

Chocolate-Cinnamon Cream Pie

Pair with Salute The Truth | Dessert

Pie Dough Ingredients

• 2 3/4 cup all-purpose flour, sifted

• 8 oz. chilled butter, cubed

• 1/2 cup ice water

• 1 tsp. salt

Technique

To make the pie dough, combine flour, butter, and salt in a medium bowl. Mix the butter into the flour, breaking up the pieces with your hands. Keep mixing until the butter pieces are no smaller than almonds. Add the water and mix the dough until it forms a shaggy mass. Add 1/2 ounce more water at a time if needed to gather the remaining pieces together. Place in an airtight container or plastic wrap and chill until cold.

Once thoroughly chilled, roll dough out to 1/4th inch thickness and place in a pie pan. Form the dough to fit the pie pan and leave the excess dough hanging over the edges. Chill until cold, about 20 minutes.

With a pair of scissors, trim the edges of the dough to 1 inch from the edge of the pan. Roll the dough to create a rope on the ledge of the pan. Pinch the crust into a chevron shape.

Blind bake the crust with pie weights (rice or beans will also work) for 15-20 minutes at 350F or until bottom is cooked and edges are light gold. Let cool while the filling is being prepared.

To make the pastry cream filling, combine 18 fluid oz. of the milk, half the sugar, vanilla bean paste, and salt in a saucepot. Bring to a boil, stirring to ensure the milk doesn’t scold while the sugar is completely dissolving. Once fully dissolved, remove from the heat and set aside.

In a large bowl, combine the remaining milk with cornstarch and whisk until incorporated. Place the remaining sugar in a small bowl with the eggs and whisk to combine. Then mix together the two bowls by adding the egg mixture to the large bowl that contains the milk and cornstarch and thoroughly mixing.

Temper the hot milk mixture into the egg mixture by pouring in a small amount of the hot milk into the bowl and whisking until fully combined. Continue adding small amounts of the warm milk whisking and until the ingredients are all combined.

Put the mixture back into the saucepot and heat on low while whisking continuously until the texture thickens and starts to boil.

Split the pastry cream evenly into two bowls, adding the cinnamon powder to one bowl and mixing to combine. In the second bowl, add the chocolate chips and stir to melt and fully combine the chocolate Pour the cinnamon pastry cream into the prepared pie dough and cover with plastic wrap. Place in the fridge to fully chill. Cover a sheet tray with plastic wrap and pour the chocolate pastry cream overtop. Cover with more plastic wrap and refrigerate until chilled.

Once chilled, scoop the chocolate pastry cream overtop the cinnamon pastry cream and spread evenly. Serve with a glass of Salute The Truth and enjoy!