January 2013 Archives

FOOD & WINE PAIRING: Corn Chowder and Champagne

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Submitted by Korbel Champagne Cellars

recipe_Korbel_cornChowder.jpgA chilly weekend demands a wonderful, warming Chowder which pairs beautifully with Korbel Blanc de Noirs.

Recipe: Corn, Coconut, and Fennel Chowder
Wine Pairing: KORBEL Blanc de Noirs


Plan a Romantic Dinner for Two

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Romantic-Dinner-Mumm.jpgLooking to spend Valentine's Day at home this year or just want to add a little romantic spice to your usual dinner fare? Then, why not make it extra special with a romantic dinner for two. Mumm Napa has the perfect menu to make glasses of their sparkling wines shared by candle-light or a warm roaring fire a night to remember. See some of the suggested recipes.

SKIP TO DESSERT
Forget what your mother told you about spoiling your supper. We are all for you skipping to dessert if the mood so suits, and even better if it's chocolate!



By: Chef Justin Wrangler of Kendall Jackson

recipe_KendallJackson_ChocolateMousse.jpgRecipe: Valrhona Cabernet Chocolate Mousse

Wine Pairing: Hawkeye Mountain Cabernet Sauvignon

A sweet pairing and personal favorite of the chef!

INGREDIENTS
  • 25 ounces of heavy cream
  • 8 ounces of Valrhona Bittersweet Chocolate 61%
  • 2 ounces of Kendall-Jackson Highland Estates Hawkweye Mountain, Cabernet Sauvignon.

METHOD

In a medium size mixing bowl, whip 16 ounces heavy cream to soft peaks. Set aside.

Meanwhile, place chocolate in a medium size bowl. In a small pot, add 9 ounces heavy cream and bring to a boil. Once cream has come to a full boil, pour over chocolate and stir until smooth.

Allow the mixture to cool for 10 minutes. Add the wine and half of the whipped cream. Fold approximately halfway and then add the remaining whipped cream. Fold gently until incorporated.

Spoon the chocolate mousse into a medium size pastry bag. Pipe the mousse into any desired cup or bowl. Refrigerate for 1 hour before serving.

RECIPE: Butternut Squash Gratin

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Submitted by: Chef Robin Lehnhoff-McCray of Korbel Champagne Cellars

recipe_Korbel_butternut-squash-gratin.jpgIngredients:
  • 1 large butternut squash, peeled, seeded and cut into 1 inch cubes
  • 2 T extra virgin olive oil
  • Salt and black pepper to taste
  • 1 cup grated Asiago Cheese
  • 1 cup basil pesto (store bought is fine)
  • Olive oil no stick spray
Instructions:
Spray the bottom and sides of an 8 inch casserole dish, set aside. Preheat the oven to 350º.

Toss the squash with the olive oil to coat evenly. Sprinkle with salt and pepper. Pour into a baking dish and cover with foil. Bake until squash is tender. Let cool slightly before pureeing in a food processor (1/2 amount at a time). When the squash is smooth, add 4 T cheese and pour into the 8 inch casserole dish. Top the squash with ½ cup pesto and continue with the next layer of squash/asiago. Finish with pesto on top and a sprinkle of remaining cheese.

Bake for 30 minutes or until golden brown edges appear. Serve immediately.

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Planning a visit to Sonoma County?  Spend the day at Korbel Champagne Cellars...taste our delightful champagnes, tour our historic winery and gardens, and enjoy a delicious lunch at our gourmet Delicatessen. Complimentary tours and tastings daily. www.korbel.com 

RECIPE: Fiesta Burrito Bean and Chesse Bake

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Chef Carol Beazley, Beazley House Bed and Breakfast Inn

recipe_BeazleyHouse_FiestaBeanBake.jpg
This recipe is a tasty blend of south of the border flavors and Inn-credibly delicious. A black and chili bean medley, sweet corn, seasoned tomatoes and chiles.  All ingredients you may already have in your pantry.  Easy to prepare ahead, making it a perfect recipe for entertaining family and friends, especially on Game Day!

Makes 2 pie plates or 16-20 small fluted ramekins.






Food & Wine Pairing: Winter Salad & Sauvignon Blanc

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VINeleven at the Napa Valley Marriott, Chef Brian Whitmer

recipe_NVMarriott_salad.jpgRecipe: VINeleven Winter Salad
Wine Pairing: Sauvignon Blanc

My favorite culinary expression is the composed salad.  Spinach, red leaf, watercress, escarole, arugula and Totsoi are just a few that you will find in my salad bowl this time of the year.  Enjoy my Winter Salad, a celebration of garden greens and market vegetables of the moment. Bon Appétit! ~ Chef Brian Whitmer


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