Summer’s here… Stay cool with a new Whitehall release

June 16, 2010

As the weather warms up, the kitchen moves from inside to outside, and the grills across the country light up once more.  This month we are proud to release a favorite new wine just in time to handle all the flavors, spices, temperatures, and aromas you can stir up this summer.

Revel in this hot theme by pairing the newest release from Whitehall Lane, the 2009 Napa Valley Sauvignon Blanc with this Rockin’ Rockefeller Oyster recipe.  This young, fresh white wines have plenty of crisp acidity and plenty of palate pizzazz.  Enjoy!

Rockin’ Rockefeller Oysters

• 48 fresh, unopened oysters
• 2 tablespoons fine bread crumbs
• 2 cloves garlic, 1 clove crushed
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces fontina cheese, shredded
• 1 teaspoon ground black pepper
• 1/2 cup milk
• 1/2 cup butter
• 1 onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed
• 7 black peppercorns
• seasoned salt to taste

Directions:   Clean oysters and place in a large stockpot.  Pour in enough water to cover oysters; add 2 cloves garlic, seasoned salt and peppercorns.  Bring to a boil. Remove from heat, drain and cool.  Once oysters are cooled, break off and discard the top shell.  Arrange the oysters on a baking sheet.  Preheat oven to 425 deg.  Melt butter in saucepan over medium heat.  Cook onion and garlic in butter until soft.  Reduce heat to love and stir in spinach, Monterey Jack, fontina, and mozzarella.  Cook until cheese melts, stirring frequently.  Stir in the milk, and season with salt and pepper.  Spoon sauce over each oyster, just filling the shell.  Sprinkle with bread crumbs.  Bake until golden and bubbly, approximately 8 to 10 minutes.

Posted in Recipes & Entertaining Tips