I love a good winery. It’s that farm-totable feeling you get from knowing the wines were produced from a vineyard that’s only steps away. I am excited to tell you about Northern Minnesota’s newest winery, Balsam Ridge Vineyard LLC. My cousin Martha Morin and her husband, Gary, own and operate the vineyard with the help of their three daughters. I am extremely proud of their hard work and dedication in producing their creative range of wines. Their flavors currently include: Dry Red Oak, Sweet Red Oak, Red Blend, Medium Sweet Red, Rose, Blush, Sweet Itasca, Apple, Blackberry, Blueberry, Raspberry, Peach Apricot, Crabby Maple, Pumpkin, Wild Plum, Small Wild Grape, Niagara Falls, Elderberry, Chaga, and Jalapeno.
The process of making their dreams become a reality has been so inspiring to watch, and it inspired me to come up with a celebratory dish that incorporates one of their wines.
The winery’s grand opening will take place on Sept. 20 from 11 a.m. to 7 p.m., and is located at 65491 Great River Road in Jacobson, MN. The event will include food, live music, vineyard tours, and wine tastings with non-alcoholic options. Head over to the Balsam Ridge Vineyard LLC Facebook page for more information.
SEARED SCALLOPS WITH RAINBOW CARROT PUREE
INGREDIENTS:
Orange Carrot Puree:
3 large orange carrots, peeled and diced 1 1/2 cups chicken stock 1/2 cup Balsam Ridge Vineyard LLC Peach-Apricot wine 1 ripe peach, peeled, stoned, and chopped 1 tablespoon minced fresh ginger, packed Salt, as needed
Yellow Carrot Puree:
2 tablespoons olive oil 3 large yellow carrots, peeled and diced Kernels cut from 1 large ear of fresh sweet corn 1/2 tablespoon curry powder 2 cups chicken stock Salt, as needed
White Carrot Puree:
1 tablespoon olive oil 2 garlic cloves, thinly sliced 3 large white carrots, peeled and diced 1 can (13.5 ounces) light coconut milk Water, as needed Salt, as needed
Crispy Carrot Strings:
Avocado or canola oil for frying 3 medium assorted carrots (orange, yellow, white) Salt
Carrot Top Pesto:
1/2 cup olive oil 1/2 cup loosely packed carrot tops 1/2 cup loosely packed fresh mint 1/2 cup macadamia nuts 1 garlic clove 1/4 teaspoon salt Scallops:
2 tablespoons avocado or canola oil for frying 12 scallops, thawed and patted dry Salt
For Serving:
Carrot leaves Edible flowers such as nasturtiums with leaves Chilled Balsam Ridge Vineyard LLC Peach-Apricot Wine
INSTRUCTIONS:
Orange Carrot Puree:
Add all ingredients to a medium-sized pot. Bring the mixture to a boil over medium-high heat, then reduce to maintain a simmer. Cook for 30 minutes or until tender. Allow the carrot mixture to cool for 10 minutes, then puree in a food processor or blender, adding additional stock if needed to create a smooth puree. Strain through a fine mesh sieve. Add salt to taste.
Yellow Carrot Puree:
Add the oil to a medium-sized pot over medium heat. Once hot, add the carrots, corn kernels, and curry powder. Cook for two minutes or until fragrant, stirring constantly, then add the stock. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 30 minutes or until tender. Allow the carrot mixture to cool for 10 minutes, then puree in a food processor or blender, adding additional stock if needed to create a smooth puree. Strain through a fine mesh sieve. Add salt to taste.
White Carrot Puree:
In a medium-sized pot, heat the oil over medium heat. Add the garlic and cook for one minute. Add the carrots and milk. Bring the mixture to a boil over medium-high heat, then reduce to maintain a simmer. Cook for 30 minutes or until tender. Allow the carrot mixture to cool for 10 minutes, then puree in a food processor or blender, adding water as needed to create a smooth puree. Strain through a fine mesh sieve. Add salt to taste.
Crispy Carrot Strings:
Peel the carrots and shave into long ribbons with a vegetable peeler. Stack a few ribbons and a time and cut into thin strings. Pour an inch of oil into a deep, heavy-bottomed pot. Heat over medium-high until a carrot string sizzles rapidly when added. Fry the carrot strings in batches until golden brown and crispy. Drain on a paper towel-lined plate. Sprinkle lightly with salt.
Carrot Top Pesto:
Place all ingredients into a food processor. Pulse until the herbs and nuts are finely minced.
Scallops:
Place a heavy skillet over high heat. Pour in the oil. Once hot, season the scallops lightly with salt, then fry in batches for about three minutes on the first side or until deep golden brown, then flip and cook for another two minutes or until lightly browned on the second side.
For Serving:
Warm the purees in separate pans over medium-low heat. Stack 4 heat-proof dinner plates and place on a sheet pan. Place in a 190-degree oven for 5-10 minutes or until warm to the touch. Spoon or pipe one tablespoon of orange carrot puree off-center on each of the four plates. Repeat with the yellow puree in the center and the white puree on the other side (to create three colored circles in a line down the center of the plates). Place small dollops of pesto in between the purees on each plate (one on either side of the yellow puree). Place a scallop (darker side up) over each puree circle (three per plate). Place a small mound of carrot strings over the pesto (between the scallops). If desired, pipe a small dot of puree over each scallop. Top with a small carrot leaf. Garnish the plates with nasturtium flowers and leaves. Serve with wine.
Yield: 4 servings.
