30 Days of Local Wine

When it comes to fruit wines you will never really find too many that are “white wines”, but Black Bear Farms & Estate Winery have four on their shelves right now. The one being featured today is their Golden Plum. Owner Michelle Rondelez says there is something enticing about Black Bear’s Golden Plum that anytime her family gathers for a turkey dinner it is picked as the wine to serve.  ”Maybe it is because we were bottling it one Thanksgiving dinner and it was the choice the ladies decided on as the wine for the night” she says.

This wine is made from their finest hand picked summer plums and has a sweetness that endures the harvest.  The flavours are even better when paired with turkey, chicken and even some pastas. It also makes wonderful bread pudding dessert.

Golden Plum has won Black Bear two awards: a 2010 bronze at the finger Lakes International Wine Competition and Silver at the 2010 All Canadian Wine Competition. This wine is bottled in 375ml for $18 and is a 12.8% alc./vol wine.

We handed this wine over to Albert Colclough at Motor Burger to whipped together this creation for everyone purchasing this plum wine to share:

Butter Mounted Baked Salmon on Pan Seared Baby Bok Choy with Golden Plum Gastrique

Tools

  • 1 quart stainless sauce pan
  • 10″ sizzle dish
  • 10″ frying pan
  • measuring spoons
  • 2 cup measuring cup
  • whisk
  • small bowl

Ingredients

Gastrique

  • 1 cup stock (chicken)
  • 3/4 cup golden plum wine
  • 2 tbsp sugar
  • 2 tbsp balsamic vinegar
  • 1/4 cup finely minced shallots
  • 1/2 clove finely minced garlic
  • 2 tbsp water
  • salt & pepper
  • (If desired 1 tsp corn starch + 2 tbsp water)

Salmon

  • 4, 6-8oz salmon fillets (skin on)
  • 1/4 lb butter
  • 4 sprigs of thyme
  • 3oz golden plum wine
  • salt & pepper

Bok Choy

  • 4-6 heads baby bok choy
  • 1/2oz extra virgin olive oil
  • 1oz golden plum wine
  • salt & pepper

Method

Gastrique

In a 1 quart saucepan combine 2 tbsp sugar and 2 tbsp water, bring to a boil and carmelize. Aprox. 5 mins (Stir often). Take off heat and add 2 tbsp balsamic vinegar, slowly stirring. Put back on low heat. Add shallots and garlic, and stir until carmel is dissolved in aprox 1 minute. Add wine and bring to a boil until reduced by 1/2 then add stock and reduce to 1/2 again. Salt and pepper to taste. (If thicker sauce is desired, whisk together1 tsp cornstarch with 2 tbsp water and stir in and cook to desired thickness) Keep warm.

Salmon

Place salmon fillets skin side down in sizzle dish, place sprig of thyme on top of each, place aprox 1 1/2 tbsp of butter on top of thyme on fillet. Salt and pepper to taste. Pour 3oz wine in bottom of sizzle dish. Place in oven at 400 degrees for 6-8 mins.

Bok Choy

Cut baby bok choy heads in half. Preheat frypan to high heat. Add olive oil, add bok choy, and salt and pepper to taste. Sear for aprox 30 seconds and turn over then add wine and deglaze.

Place salmon on bok choy and drizzle gastrique on top.

Notes:

  • Keep an eye on gastrique always be stirring
  • When salmon is finished it is easily slid off the skin (which sticks to the pan, with a metal spatula)