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DeLille Cellars

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The Perfect Pairing

Duck Confit Spring Rolls and DeLille Cellars D2

(Makes 12 Spring Rolls)

24 Spring Roll Wrappers
2 Eggs – Beaten
Canola OR Vegetable Oil

1 lb. Shredded Duck Leg Confit
½ lb. Grated Gruyere Cheese
¼ C. Dried Apricots – Chopped
¼ C. Dried Cranberries
8 Green Onions – Thinly Sliced
Salt & Pepper to Taste


Mix all “Filling” ingredients in a bowl.  Double layer 2 spring roll wrappers. Brush with egg wash. Mold a ¼ Cup of filling in center of spring roll wrapper into a log shape. Fold in ends of wrapper, roll tightly and seal with egg wash.

Heat oil on medium heat in a frying pan. Cook on all sides until golden brown. Let rest for 2 minutes. Cut into 1” sections with bread knife.


Parma Prosciutto & Taso Ham Quesadilla and DeLille Cellars Doyenne 

(Makes 36 Pieces)

Port Crème Fraiche:
2 C. Port Wine
½ C. Crème Fraiche
1 tsp. White Truffle Oil
Salt & Pepper to taste


Reduce Port Wine in saucepan on medium heat until ¼ C. remains (should be syrup consistency).  Let cool.  Blend Port Wine syrup, Crème Fraiche, Truffle Oil and Salt & Pepper (to taste) until smooth.

6x  8” Flour Tortillas

½ C. Chopped Prosciutto
½ C. Chopped Taso Ham
1 C. Grated White Cheddar Cheese
4 Scallions – Thinly Chopped
2 Tbsp. Chopped Parsley
1 tsp. Fennel Seeds
1 tsp. Paprika

Procedure: Preheat Panini Machine

Mix all “Filling” ingredients in a bowl.  Divide equally onto 3 Tortillas and cover with remaining Tortillas.  Press on panini machine for one  (1) minute or until slightly golden brown.  Let stand for one (1) minute.  Cut into pie like pieces.  Drizzle with Port Wine Crème Fraiche Mixture.


Grilled Spicy Lamb Skewers and DeLille Cellars Four Flags

(Makes approximately 16-20 skewers)

Honey Mint Yogurt Drizzle:
1 C. Plain Greek Yogurt
3 Tbls. Honey
1 Bunch of Mint
1 tsp. Lime juice
Salt & Pepper to taste


Combine yogurt, mint leaves, honey and lime juice in a blender and puree until smooth.  Salt & Pepper to taste.

6” inch wooden skewers
1 lb. Boneless Trimmed Leg of Lamb
1 Tbsp. Chili Powder
½ Tbsp. Garlic Powder
½ Tbsp. Onion Powder
½ Tbsp. All Spice
1  Tbsp. Cumin
1 tsp. Chili Flake
Salt & Pepper to taste

Procedure: Preheat Panini Machine

Cut lamb into 1 oz. strips.  Mix lamb in bowl with all dried ingredients.  Skewer one piece of lamb per 6” wooden skewer.  Place skewers of meat on hot Panini machine and press for one (1) minute.  Drizzle Lamb Skewers with Honey, Mint, Yogurt Drizzle.


Braised Short Rib Tartlets and DeLille Cellars Signature Syrah

(Makes approximately 24 tartlets)

Syrah Reduction:
2 C. Syrah Wine – Reduced over medium heat until syrup consistency.

8 oz. Cooked Braised Short Rib Meat – (Shredded)
24x 1oz. Phyllo Tart Shells
1 C. Mascarpone Cheese (Room Temperature)
¼ C. Heavy Cream
2 Tbls. White Truffle Oil
1 C. Micro Greens

Procedure: Preheat Oven to 375 degrees.

In a bowl, whisk together Mascarpone Cheese, Heavy Cream & Truffle Oil. Whip together until smooth. Salt & Pepper to taste. Place mixture in pastry bag and fill tart shells halfway. Top each tart the rest of the way with shredded Short Rib meat.  Bake on sheet pan at 375’ for 5 to 6 minutes.

Place tarts on platter. Drizzle Syrah Syrup into center of each tart. Garnish with Micro Greens. Serve Immediately.