Print out these recipes and cut out the boxes to create 4 x 6 cards that will fit in your recipe box!
Pinot Gris
Marinated Fish Appetizer
Part ceviche, part antipasto salad, this appetizer will definitely impress! Serve in a cocktail glass with a crostini or parmesan crisp for a dramatic effect!
Apricot Chicken
This is a perfect weeknight dish... fast and affordable! Serve with rice and asparagus or your favorite green vegetable.
Chilled Spicy Carrot Soup
On a hot summer day, a bowl of chilled soup is the perfect meal. Here is an interesting alternative to gazpacho, which is the first (and sometimes only) chilled soup people think of!
Spicy Cashew Shrimp Pasta
Here is a unique recipe that is quick and satisfying. A mix of Italian and Asian cuisine; no one will expect this dish, but everyone will enjoy it!
Mediterranean Chicken
This is a great week night dinner that will get the whole family around the table! Fresh summer vegetables make this a tasty and healthy meal.
Pinot Blanc
Roasted Figs with Honey & Sea Salt served with Cheese
This simple recipe is a great way to start or end a meal!
Mussel "Ceviche"
A Northwest interpretation of the classic South American dish.
Dungeness Crab Cakes over Citrus Herb Salad
These crab cakes highlight the dungeness crab instead of covering it up. The fresh herbs and lemon juice brighten the pallate and make the Pinot Blanc taste rich and silky.
Chardonnay
Truffle-Parmesan Popcorn
An easy appetizer that no one will see coming, but everyone will love!
Pear & Hazelnut Salad with Honey-Citrus Vinaigrette
Start an elegant meal with this wonderful salad and a glass of Torii Mor Chardonnay. The hazelnuts and pears mimic the flavors in the wine, creating a perfect first course pairing!
Mussels with Saffron & Fennel
An elegant appetizer or a simple main course, these mussels will not disappoint you! Make sure to have good crusty bread to soak up all of the sauce!
Goat Cheese Crusted Halibut with Basil Oil and Saffron Rice
Chardonnay is rich and buttery, so it will stand up nicely to the goat cheese and hazelnuts in the crust. If you make the basil oil in advance, this meal can be prepared in under 30 minutes!
Garlic Prawns with Lemon Risotto
Risotto requires a lot of attention, so spend the time to make it correctly. When the risotto is finished, covering it will keep it warm while the prawns cook up quickly. This is a rare recipe where everything will be hot and ready to eat if you don't cook them at the same time!
Willamette Valley Pinot Noir
Fennel, Potato, & Sausage Gratin
The soft anise flavor in the 2008 Dundee Hills Select Pinot Noir is made the star with this wonderful recipe. Try this comforting cassarole dish on a cold night!
Braised Boneless Short Ribs
This is a great recipe for a cold, winter's night. Serve with mashed potatoes or polenta to get all of the wonderful sauce!
Crush Coq Au Vin
The classic french dish is a favorite of the Torii Mor Harvest Crew! This version saves on time by blending the braising vegetables to thicken sauce, instead of taking the time to thicken by reduction.
Fennel-Orange Salsa over Grilled or Broiled Salmon
This is a very healthy recipe that is full of flavor!
Herbes de Provence Chicken
Simple ingredients produce some of the best food, and this recipe is no exception! You could also cook this on the grill.
Steak with Sage Butter & Fried Capers
This recipe is rich, but with only 6 ingredients, anyone can make it. You need to plan ahead a little to give the sage butter time to firm up in the refrigerator.
Chicken Tetrazzini
A classic dish with a little brandy added for good measure! Use leftover turkey instead of chicken, too!
Eggplant and Mushroom Pizza
Here is a wonderful vegetarian dish that will satisfy everyone!
Grilled Salmon with Hazelnut Brown Butter Sauce
Wild Northwest Salmon and Oregon hazelnuts... this recipe will pair well with just about any Oregon Pinot Noir! This is a great summer entertaining recipe that you can enjoy right on the deck!
Mushroom, Caramelized Onion, and Goat Cheese Tart
This delicious appetizer is paired with our Dundee Hills Select Pinot Noir, a wonderful food wine that is also complex enough to enjoy being sipped on its own. Serving it with an appetizer allows the best of both worlds!
Roast Brined Turkey
Brining your turkey ensures that it will come out moist. This added step makes even the most novice cook look like he has been entertaining Thanksgiving crowds for years!
Braised Lamb Shanks
This recipe takes about 4 hours to prepare, but 2 hours of that is inactive time (doesn't require your attention). The sauce for the lamb shanks is thickened by pureeing the braising vegetables, which makes it actually healthy. The recipe includes polenta and broccolini to make a full meal, but you can substitute your favorite side dish and vegetable if you like.
"La Cuillere" Member's Reserve Pinot Noir
Cocoa & Spice-Rubbed Roast Pork Pappardelle
Unique flavors for a pasta dish make this hearty meal almost as memorable as the wine it's paired with.
Pork Tenderloin with Oporto Sauce
Bill Sandoval and his wife, Suzie, have been members of the Torii Mor Reserve Wine Club since July 2005. Bill is the chef in their house and enjoys preparing recipes from the wine club shipments. After discovering his love for our recipes, we asked him to submit one of his own. He graciously allowed us to pair his Oporto Pork recipe with our “La Cuillère” Member’s Reserve Pinot Noir!
Filet Mignon, Spring Morels, & Leeks in Brandied Cream
This is one of those recipes that your guests will beg you to make over and over! What's great is that it really doesn't take much time to make!
Olson Estate Vineyard Pinot Noir
Seared Duck with Mushroom Ragout
This recipe is rich, so you don't need much, but it pairs beautiful with our estate Pinot noir! Serve over herbed risotto and enjoy with someone special!
Morel Mushroom Cream Sauce over Salmon
Earthy mushrooms and salmon pair perfectly with this elegant Pinot noir!
Whole Trout with Hazelnut Crust and Mushroom Rice
The combination of the hazelnuts and the mushrooms pair perfectly with our Estate Pinot from the Dundee Hills AVA. Serve this elegant pairing as a romantic dinner for two!
La Colina Vineyard Pinot Noir
Pan-Fried Chicken with Leek Cream Sauce
This recipe is quick and easy, but it will taste like you ordered it from a fancy restaurant. Impress guests and serve it at a dinner party or simply impress that special someone on a week night!
Stuffed Pork Chops with Cherry Tomato Chutney
The combination of sweet cherry tomatoes, earthy sage, and tangy pecorino cheese mirrors the interesting complexity of the 2007 La Colina Vineyard Pinot Noir.
Tart Cherry Sauce served over Glazed Ham
Certain to become a staple on the Easter dinner table, this sauce is a perfect addition to ham or turkey. Prepare a store bought ham according to package directions, and serve this sauce on the side, like cranberry sauce would be served at Thanksgiving.
Gnocchi with Dried Cherry Cream Sauce & Orange Gremolata
You can make this into a vegetarian meal by omiting only one ingredient. The La Colina Vineyard Pinot Noir has some nice acidity which pairs very well with the cream sauce. This recipe cooks up fairly quickly after everything is chopped up.
Anden Vineyard Pinot Noir
Leg of Lamb Stuffed with Kale and Wild Mushrooms
Lamb is wonderful with a lot of Torii Mor Pinot Noir, but with the Anden Vineyard it is a match made in heaven! With this hearty stuffing, you don't need many side dishes.
Hawks View Vineyard Pinot Noir
Autumn Pasta with Roasted Squash and Chantrelles
Enjoy a big comforting bowl of this pasta on a cold autumn evening, curled up in front of a fire if possible!
Eggplant Lasagna with Hazelnut-Parsley Pesto
You might not think of lasagna going with Pinot noir, but this is a white lasagna (no bolognese sauce) and the hazelnut-parsley pesto plays on the nutty charactaristics in the wine.
Wild Mushroom & Asparagus Risotto
This is a great vegetarian recipe to entertain with! The wild mushrooms and fresh thyme pair wonderfully with earthy pinots like the Hawks View Vineyard. Using gruyere cheese instead of parmesan adds depth of flavor to this dish. Serve as a vegetarian main course or a side dish with grilled salmon.
Coulibiac of Salmon
This recipe was paired with the Hawks View Vineyard Pinot Noir at the "45th Parallel Reunion" wine dinner in July 2006. The dinner was hosted by Bistro Maison in McMinnville, Oregon and Chef Jean-Jacques Chatelard supplied us with the recipe. You can wow your friends and family by preparing this more advanced and eye-appealing meal.
Temperance Hill Vineyard Pinot Noir
Tina's Lamb Stew
This lamb stew is a favorite of the Torii Mor staff at Tina's Restaurant in Dundee, OR. Chef David Bergen graciously allowed us to pair this recipe with one of our well known single-vineyard Pinot noirs, 2007 Temperance Hill Vineyard.
Herb-Crusted Rack of Lamb
An elegant meal for the holidays! Serve this at your next dinner party and your guests will be blown away!
Rosemary Standing Rib Roast
A standing rib roast is always a crowd pleaser, and allows you to entertain easily. Not much attention is required once the roast is in the oven. This is a recipe that could easily become a new holiday tradition!
Mustard-Herb Crusted Pork Loin
The great thing about this recipe is there are only a few ingredients and most of them are probably in your kitchen already! Round out the meal by serving with Yukon Gold garlic mashed potatoes, glazed carrots, and a Chantrelle mushroom Madeira sauce.
Olalla Vineyard Pinot Noir
Grilled Buffalo Meatloaf Sandwich
A new spin on an old standby. Buffalo meat is lean and flavorful; you might never go back to ground beef meatloaf!
Lamb Burgers with Sun-Dried Tomatoes and Basil
Lamb pairs beautifully with Pinot noir and these burgers are stuffed with a lot of flavorful ingredients, but the lamb still shines through!
Mushroom Stuffed Lamb Sirloin
This is another more advanced recipe, but is wonderful for entertaining. You can make the mushroom mixture, marinate the lamb, and make the stock for the sauce all the night before. Your guests will be amazed when you don't look like you have been slaving over a hot stove all day!
Download Mushroom Stuffed Lamb RecipePork Chops with Cherry-Rhubarb Chutney & Spiced Sweet Potatoes
Here is a recipe that is easy enough for a week night dinner, but tastes like a special occasion dinner! You can make the chutney up to a week in advance and the sweet potatoes up to a couple days in advance, leaving just cooking the pork chops (which takes all of 16 minutes) and your favorite green veggie and dinner is on the table!
Shea Vineyard Pinot Noir
Seared Duck Breast with Fig Sauce and Carmalized Figs
An elegant recipe for an elagant wine. Make this with creamy polenta and fresh green beans for a wonderful fall dinner party!
Syrah Port
Triple Chocolate Cheesecake
This recipe is for serious chocolate lovers! The trick to making cheesecake is following the directions exactly. Make sure the foil covers the bottom of the springform pan entirely, and let it cool completely before you put the glaze on. To cut perfect slices, dip a knife in hot water and dry before every cut.
Late Harvest Gewurztraminer
Marinated Berries over Pound Cake with Mascarpone Whipped Cream
Here is a very easy crowd-pleaser! The berries are marinated in the dessert wine, making this a perfect food and wine pairing.
Cheese
We all know that wine and cheese pair well together. We have chosen a few cheeses that pair exceptionally well with Torii Mor wines. These carefully selected cheeses each bring interesting flavors and aromas to your palate.
Coulommiers (koo-lum-ee-YAY)
Country: France
Milk type: Cow
Coulommiers is a member of the Brie family hailing from the "land of Brie," about 40 miles east of Paris. It is smaller and thicker than the more typical Brie-style cheeses, and some say that Coulommiers is the predecessor of Brie. The flavor is milky and mild with mushroom notes and a slight nuttiness.
Saint-Nectaire (san nect-TAIR)
Country: France
Milk type: Cow
Saint-Nectaire is a semi-soft, washed-rind cheese from the Auvergne region of central France. It has an aroma of mushrooms with fresh, buttery, fruity, nutty, and not overly salty flavors- all reflective of its terroir, which comprises the rugged volcanic plateaus of the Dore Mountains region of the Auvergne with its rich soil and fragrant flora.
Zamorano (sah-moh-RAHN-oh)
Country: Spain
Milk type: Sheep
Zamorano is a hard sheep's milk cheese, noticeably nuttier and richer than its Spanish cousin, Manchego. The nomadic shepherding families of Castille-Leon have been hand-crafting Zamorano for centuries. The paste is firm, yet creamy in taste and consistency with a full, round, nutty flavor and hints of tartness and saltiness.