Promotional Samples

Brown-Forman Wines / McPherson Winery

This job was a series of recipes for a year’s-worth of seasonal promotions.

Rosemary Leg of Lamb with Tart Dried Cherry-Shiraz Sauce

Serves 10 to 12

Leg of lamb roast (about 7 pounds before boning), boned and butterflied
Salt and pepper
3 tablespoons fresh rosemary, chopped fine, plus 12 to 16 fresh rosemary leaves
4 cloves garlic, minced, plus 2 cloves garlic, sliced
1 bottle McPherson Shiraz
3 tablespoons unsalted butter
4 shallots, chopped fine
3 tablespoons sugar
3 cups dried tart cherries, coarsely chopped

Preheat oven to 450 degrees F.

Spread meat open with the fatty side down. Sprinkle inside with salt and pepper, half the chopped rosemary, and the minced garlic. Roll the meat into a roast and tie with kitchen twine. Place on a roasting rack in a roasting pan fatty side up. Sprinkle with salt and pepper. Make 6 to 8 slits in the meat and insert a slice of garlic and 2 or 3 rosemary leaves in each. Measure 3 cups wine and set aside. Add the balance of the wine to the roasting pan, enough so it’s 1/4-inch deep (supplement with water if necessary).

Roast for 30 minutes. Baste the meat and if the bottom of the pan is dry, add more liquid. Lower temperature to 350 degrees F and continue cooking for another 1 1/2 hours, occasionally basting and checking the liquid level, until internal temperature registers 145 degrees F for rare and 165 degrees F for well done.

Meanwhile, make the sauce: In a medium saucepan on medium heat, melt the butter. Add the balance of the chopped rosemary and the shallots and sauté 3 to 4 minutes. Add 3 cups reserved wine and sugar. Bring to a boil, reduce heat and simmer for 10 minutes. Add cherries and simmer for another 5 minutes. Add salt and pepper to taste. Set finished sauce aside.

When the meat is done, let it rest 10 to 15 minutes before carving. Meanwhile, reheat the sauce.

To serve, arrange lamb slices on plates and drizzle with sauce. Pass the rest of the sauce at the table.

Chardonnay-Citrus Marinated Grilled Shrimp with Glaze & Citrus Slaw
Sweet, tart, and summery. Serve it with grilled corn or coconut rice and a chilled bottle of McPherson Chardonnay.

Serves 6 to 8

4 oranges
2 ruby grapefruit
3 cups McPherson Chardonnay
3 pounds uncooked jumbo shrimp, tails on
1/2 head green cabbage (about 1/2 pound), sliced 1/8 to 1/4-inch thick
1/4 red cabbage (about 1/4 pound), sliced paper thin
1/2 cup sliced roasted red pepper
6 scallions, sliced thin
2 tablespoon chopped fresh tarragon
1/4 cup olive oil
2 tablespoons heavy cream, yogurt, or sour cream
1/4 cup sugar
1 tablespoon corn starch
3 tablespoons water
Olive oil for brushing
Salt and pepper
To make the marinade: Zest two of the oranges and one grapefruit. Juice the zested fruit. Combine zest, juice, and wine. Place shrimp in a large, non-reactive bowl and pour marinade over shrimp. Refrigerate 1 hour.

Meanwhile, make the slaw: In a large bowl, gently toss green cabbage, red cabbage, roasted red pepper, scallions, and tarragon. Zest a third orange and the last grapefruit. Set zest aside. Using a sharp knife, remove peel from the fruit. Working over a bowl, carefully cut the segments out of the fruit. Set fruit aside.

To make the dressing: Juice last orange. Whisk together juice, olive oil, and cream, yogurt or sour cream. Add salt and pepper to taste. Toss with cabbage mixture. Very gently toss in fruit and zest. Refrigerate until ready to serve.

To make the glaze: Remove shrimp from marinade and set aside. In a medium pot on high heat, bring marinade to a boil. Lower heat and simmer until mixture is reduced by half, about 20 minutes. Stir in sugar. Combine corn starch with water. Pour cornstarch mixture into sauce and bring to a boil. When sauce thickens, remove from heat and set aside.

To cook the shrimp: Arrange shrimp on skewers. Prepare a grill to medium-high heat. Brush the shrimp with olive oil and sprinkle with salt and pepper. Cook 4 to 6 inches from hot coals 4 to 6 minutes, turning once, or until shrimp is opaque.

To serve, place some slaw on a plate. Arrange the shrimp next to or on top of the slaw. Spoon the glaze over the shrimp.

Shiraz-Laced Beef Stew with Carrots, Mushrooms & Sweet Onions
A rich, warming meal made more so with wine. Pair it with crusty bread and a bottle of McPherson Shiraz.

Serves 8 to 12

Olive oil
2 cups all-purpose flour
4 pounds stew meat, cut into 1 to 1 1/2-inch cubes
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon thyme, divided
12 cloves garlic, sliced
2 bottles McPherson Shiraz
1 1/2 pounds baby carrots
3 pounds sweet onions (if necessary, substitute with yellow onions)
1 pound brown mushrooms, cleaned and halved

In a large stockpot over medium heat, add enough oil to cover the bottom of the pot. A few pieces at a time, dredge the meat in the flour. Shake off excess, and add the meat to the pot, stirring to scrape up flour sticking to the bottom. Discard leftover flour. Brown meat 6 to 8 minutes. Add garlic, salt, pepper, and 2 teaspoons thyme. Brown for another 3 minutes, stirring to scrape the bottom.

Pour two cups of wine and set aside. Add the balance of the wine to the pot, enough that the wine just covers the meat. Supplement with water if necessary. Bring stew to a boil, reduce to a simmer, and cook for 45 minutes.

Meanwhile, prepare the onions: cut them in half through the root end. Trim the tops and remove the peel, leaving the root end on. Through the root, cut each half into 3 or 4 wedges. The root will keep the wedges intact.

After the stew has cooked for 45 minutes, add the carrots. After 15 more minutes, add the onions. After 30 more minutes, add the mushrooms. Continue cooking until meat and vegetables are tender, 15 to 30 minutes.

Just before serving, stir in the reserved wine and the balance of the thyme.