Kinkead Ridge wines win national recognition

By MARLA TONCRAY Staff Writer

Sunday, November 26, 2006 7:39 PM EST

In the white wine category, the River Village Cellars white wine compliments fish, chicken, shell fish and spicy foods, such as Asian or Thai. The River Village Cellars traminette is a sweet wine and goes well with desserts like pies and cakes.

In the red wine category, Kinkead's Syrah (Shiraz) has a spicy peppery quality that goes well with spicy Asian or Thai foods as well as braised meats like chicken, beef or lamb.

Nancy described Kinkead's Cabernet Sauvignon as a "very sophisticated and complex wine with the classic aroma of plum and black cherry." Referring to this wine as their queen, Nancy recommended pairing it with beef, lamb, venison, wild turkey and other game.

"It's fantastic with a steak," said Nancy.

For Kinkead's Cabernet Franc, Nancy suggested lighter meats like pork and turkey, but noted it also goes well with beef.

"It's fabulous with pizza," Nancy said of her double gold winner.

Kinkead Ridge Estate Winery will be open only three more times in December before closing for the winter season. The winery will reopen in May, 2007. The winery, located at 904 Hamburg Street, will be open Saturday, Decup 2, Decup 9 and Decup16 from 11 a.m. to 5 p.m. For information, contact Nancy or Ron at 937-392-6077 or go to www.KinkeadRidge.com.

Scampi

1 cup butter 1/4 cup olive oil

1 Tbsp. chopped dried parsley

3/4 tsp. dried basil

1/2 tsp. dried oregano

1 garlic clove - minced

salt to taste

1 Tbsp. lemon juice

1 lb. large fresh shrimp

Preheat oven to 450 degrees. Melt butter. Add olive oil, parsley, basil, oregano, garlic, salt and lemon juice. Mix well. Peel and devein shrimp, leave tail intact (butterfly if you wish). Place in shallow baking dish, tail end up. Pour sauce over all. Bake 5 minutes. Place under broiler for 5 minutes longer to brown. Serve with rice. Makes 6 servings.

Chicken Breasts in Cream

4 whole chicken breasts (8 pieces), skinned and boned

1 egg, beaten

bread crumbs

1/2 cup butter

1/4 cup olive oil

2 cups heavy (whipping) cream

1/2 tsp. salt

5 plump cloves of garlic, crushed

1/2 lb. mushrooms, sliced if desired

1/2 tsp. paprika

Season chicken breasts well with salt and pepper. Dip in beaten egg and roll in bread crumbs. Saute until golden brown. Place in large baking dish. Over chicken breasts pour 2 cups heavy (whipping) cream mixed with salt and garlicup Cover with foil. At this point you can refrigerate until ready to put in oven. Bake 45 minutes to 1 hour. Add 1/2 pound sliced mushrooms 15 minutes before removing from oven if desired. Dust with paprika before serving. Makes 4 - 8

Holiday Quail

12 dressed quail

salt

freshly ground pepper

36 oysters

1 egg, beaten

cornmeal

butter, melted

flour

12 strips of bacon

12 pieces of toast

Wash quail thoroughly with cold water and salt and pepper to taste. Dip oysters in egg and then in cornmeal. Stuff each quail with approximately three oysters. Make a paste of flour and melted butter and coat each quail with this paste. Wrap each quail with a strip of bacon. Bake for 45 minutes or until golden brown. Serve on toast. Garnish with parsley and candied crabapples. Excellent with curried fruit and wild rice. Serves 6.

Contact Marla Toncray at marla.toncray@lee.net or 606-564-9091 Ext. 275.