Ask the culinary team at King Estate to pair Acrobat Pinot Gris with one of their favorite foods, and the answer comes back in unison: Crab! The best thing about cooking with crab is that no matter where you are, you can probably get your hands on some that is both fresh and delicious. While we are partial to Oregon Dungeness, a number of different types are available; one is bound to be found in your local fish market.
Finish off your meal with a seasonal dessert. Pinot Gris not only pairs wonderfully with dessert, but in it as well. Head Pastry Chef Shane Tracey makes an exquisite Pinot Gris Paté de Fruit with apples which are currently in season, but any fruit can be used. Also known as fruit jellies, these delightful French-inspired confections are a light ending to any meal.
King Estate Restaurant Executive Chef Sean Winder offers his recipe for the traditional and always-popular crab cakes, followed by Chef Shane’s surprisingly easy recipe for Paté de Fruit.
Crab Cakes with Lemon Aioli
- 1# crab (picked clean of shells)
- 2 green onions (thinly sliced)
- ¼ C. mayonnaise
- 1 egg
- 1 T. grain mustard
- 2 t. parsley (minced)
- 3 T. panko bread crumbs
- ½ t. kosher salt
- ¼ t. black pepper
- In a mixing bowl incorporate all ingredients together
- Form crab cakes to desired size, then coat with panko bread crumbs
- Over medium heat sauté crab cakes on both sides until golden brown
- Transfer into 350 degree oven and bake for 12 minutes.
- 2 large egg yolks
- 1 T. Dijon mustard
- 1 T. garlic (minced)
- 1 lemon ( zested and juiced)
- 1 ½ C. olive oil
- 2 t. thyme leaves
- Add all ingredients, except for the oil, into a blender and blend until mixed well
- Slowly add the oil to the mixture, allowing the aioli to emulsify
- Adjust seasoning with salt and black pepper to taste.
Pinot Gris Paté de Fruit
- 1 ½ C. Acrobat Pinot Gris
- 1 C. apple puree*
- ¾ C. plus 1 1/3 C. corn syrup
- 6 T. plus 3 C. sugar
- 1 ½ T. apple pectin
- 1 T. freshly squeezed lemon juice
*To make the puree simply slice 2 of your favorite apples into a saucepan, cover with water and simmer for 10-15 minutes before pureeing in a food processor. This recipe can be made with any fruit.
- Combine fruit puree and ¾ cup corn syrup in a sauce pot and bring to a boil.
- Separately, combine 6 tablespoons of sugar and the apple pectin.
- Whisk the sugar-pectin mixture into the boiling fruit puree, and bring the mixture back to a boil.
- Add 3 cups of sugar and whisk in. Bring back to a boil.
- Add 1 1/3 cups corn syrup and the 1 ½ cups of wine; bring back to a boil and cook to 223 degrees Fahrenheit.
- Add the lemon juice and cook for 1 minute more.
- Pour into a prepared mold such as a cake pan. Coat exposed area with granulated sugar.
- Allow to cool for 1 hour.
- Once cool, turn out and cut into desired shapes and coat in granulated sugar.