December 2013 Archives

RECIPE: Roasted Brussel Sprouts with Pancetta

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

recipe-korbel-brussel-sprouts-pancetta.jpgRecipe: Roasted Brussel Sprouts with Pancetta
A perfect side dish for your holiday dinner.

Ingredients:
  • 2 lbs fresh brussel sprouts
  • 1 T chopped fresh garlic
  • 4 ozs thinly sliced pancetta
  • ½ cup extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper

Instructions:
Trim the brussel sprouts on the bottom and cut in half (if you prefer to leave whole, no problem, they will just take a bit longer to roast) and place in a large bowl. Preheat your oven to 400º. While the oven is heating, chop the pancetta into smaller pieces and place in a sauté pan over medium heat and cook until crisp. (Add 2 tablespoons of the extra virgin olive oil to the pancetta if the pan seems dry). Set aside while sprouts are roasting.

Toss the brussel sprouts in the remaining olive oil, salt and pepper. Place on an unlined baking sheet and bake for 20-25 minutes, just until they are crispy and tender. Remove them from the oven and toss with pancetta, and pan oils. Toss gently adding more salt or pepper if desired. Serve immediately.

FOOD & WINE PAIRING: Pan Roasted Duck & Merlot

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Recipe: Pan Roasted Duck with Roasted Chestnut-Cranberry Stuffing
Wine Pairing: Sterling Vineyards Reserve Merlot, Napa Valley 09

recipe_SterlingVineyards_duckBreast.jpgIngredients - Roasted Chestnut-Cranberry Stuffing
  • 6 oz. butter
  • 2 cups diced onion
  • 1 cup diced celery
  • 2 cups rough chopped roasted and peeled chestnuts (*cooked and peeled chestnuts can be purchased from gourmet food stores and mail order)
  • 4 cups squab or chicken stock
  • 1 cup fresh cranberries, roasted in a 300° oven for 20 minutes
  • 4 cups fresh country bread cubes, crust removed and lightly toasted
  • 1 tbs. chopped fresh thyme
  • 1 tbs. chopped fresh sage
  • salt and pepper to taste
  • 2 tbs. butter
Preparation:
  • Preheat oven to 350°.
  • Butter a 8 x 12 or so baking dish.
  • In a large sauce pot on medium high heat cook the onions and celery in the butter until very tender, stirring frequently to avoid browning.
  • Add chestnuts and cook for another 5 minutes.
  • Add the stock, turn up heat to high and bring to a boil. Shut off.
  • Transfer mixture to a bowl. Fold in bread cubes, herbs and roasted cranberries.
  • Transfer to baking dish. Bake uncovered for 20 minutes.

FOOD & WINE PAIRING: Spiced Winter Squash & Chardonnay

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Stuck for an idea for a side dish to serve for the holidays? Kendall-Jackson has the perfect dish to serve - Spiced Winter Squash. Pair with Kendall-Jackson Vintner's Reserve Chardonnay.


SPICED WINTER SQUASH
~ Recipe by Chef Tracey Shepos Cenami

kendall-jackson-recipe-spiced-winter-squash.jpgIngredients:
  • 3 lbs. winter squash (such as butternut, acorn or kabocha), peeled, seeded and cut into uniform 1-inch pieces
  • 1 Tbsp. honey
  • ½ tsp. ground cinnamon
  • ½ tsp. ground cardamom
  • 1 Tbsp., plus 1/8 tsp. olive oil
  • 1 tsp. kosher salt
  • 2 Tbsp. pepitas
  • 1½ tsp. pomegranate molasses
  • ½ orange, zested
  • 8 mint leaves, torn

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