Recently in Recipes Category

RECIPES: Cool Summertime Cocktails

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Celebrate summer with a something new and refreshing in your glass! Whether relaxing by the pool, noshing on some bbq or enjoying a quiet (or not-so-quiet!) get-together with your besties, finding the right refreshment is, in our opinion, very important! 

Looking for something fruity or sparkly? Try the White Peach Sangria with Markham Muscato or perhaps you prefer sipping something with a little more kick.  Then you may want to try the Burning Shrub Cocktail; Shrub cocktails are all the rage these days!

Whatever your mood, craving or occasion, just click below to find the drink that fits!


Check out our Pinterest Page for more Wine Cocktail & Drink Recipes

RECIPE: White Peach Sangria with Markham Muscato

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It's summertime! Cool down with a refreshing wine cocktail! The Markham Vineyards Muscato transforms fresh, ripe peaches into a delicious and refreshing white peach sangria - perfect for poolside sipping or taking the bite out of spicy Asian food. Look like a professional mixologist in front of your friends with this easy cocktail recipe.

recipe_MarkhamVineyards_whitePeachSangria.jpgDeal Alert! - Enjoy a 20% discount (30% for our Heritage Club members) on their Muscato through June 30th. At $14-$16 per bottle, go ahead and buy a case to last you through the summer!

White Peach Sangria - adapted from Chow.com
  • 1 (750-millliter) bottle Muscato
  • 1 cup peach nectar
  • 3/4 cup peach liqueur
  • 1/2 cup freshly squeezed lemon juice
  • 2 white peaches, pitted and sliced, plus more for garnish (optional)
  • 1 lemon, cut into half wheels, plus more for garnish (optional)
  • Ice, for serving
Combine all of the ingredients in a 2-quart pitcher or punch bowl and stir gently. Cover and refrigerate at least 4 hours. Serve over ice and garnish with fresh peach and lemon slices, if desired.

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About Markham Vineyards -


RECIPE: The Burning Shrub Cocktail

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Submitted by: Tara Heffernon (Bar Manager at Spoonbar in Healdsburg, CA)

Shrub cocktails are all the rage these days! The true magic of a shrub is that the sugar naturally extracts the juices from the fruit or vegetable (we'll be using Jalapeno for this particular recipe). Vinegar rounds out the process by preserving the sweetness and shrubs keep in the fridge for weeks!


First, prepare the Jalapeno Shrub

burningshrubingredients_spoonbar-(2).jpg
  • Use equal parts Jalapeno, Sugar, and Vinegar
  • Halve jalapenos and blend on high for 10 seconds.
  • Mix blended jalapeno with sugar and refrigerate for 3 hours to 3 days. The sugar will naturally pull the juices out from the jalapeno; the longer you let it sit, the more juice will be extracted.
  • Pour vinegar into the container and stir briskly with your whisk. The goal is to make the fruit, sugar and vinegar are thoroughly mixed.
  • Strain the mixture into an empty container (discard the solids) and you've got your shrub! You can use your shrub right away, or wait a few hours to let the vinegar mellow out a bit.
burningshrubcocktail_spoonbar-(2).jpgIngredients for the cocktail:
  • 1 1/2 oz Frida Blanco Tequila
  • 1/4 oz Mezcal
  • 1/4 oz Jalapeno Shrub
  • 1/3 oz  Agave Nectar
  • 3/4 oz Lime juice
  • 1/4 oz Grapefruit juice
Combine all ingredients, shake until chilled and mixed, strain over fresh ice and enjoy!

Lamb Burgers with Spicy Tzatziki Sauce

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recipe_ChateauMontelena_Lamb-burger.jpgSubmitted by Chateau Montelena

Enjoy Chateau Montelena's spring red releases with Mediterranean-inspired lamb burgers and spicy tzatziki sauce. Pair with a glass of Chateau Montelena 2011 Napa Valley Cabernet Sauvignon or 2011 Montelena Estate Zinfandel!




RECIPE: Greek Meatballs in Tomato Sauce

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Submitted by: Korbel Champagne Cellars

Gather around the table to celebrate the day with a hearty meal.

recipe_Korbel_meatballs.jpg~ Makes 50-60 meatballs.
~ Prep time: 40 minutes, plus 20 minutes baking time.
~ Cooking time: 2-1/2 - 3 hours (low heat)

FOOD & WINE PAIRINGS: Tis the Season for Crab!

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Tis' the season for crab! Pair your favorite crab dish with sparkling wine, chardonnay or sauvignon blanc. We've got some suggested wine and food pairings below!

recipeRodStrongCrabCakes.jpgCrab Cakes with Sherry Mayonnaise
Sip a glass of Rodney Strong's refreshingly crisp and luscious Reserve Russian River Valley Chardonnay which only get's sweeter when paired with it's perfect compliment-scrumptious crab cakes. See Recipe

Mini Crab Cake Appetizers
These melt in your mouth crab cakes are a great addition for any party, even your upcoming Superbowl Party! No matter what team you are rooting for, make sure you make a lot, as these will go fast. Pair with Domaine Chandon's Sparkling Wine. Tip: Buy some extra bottles for celebration after the game. See Recipe

Crab Risotto with Fine Herbs
La Crema Monterey Chardonnay offers an elegant contrast to the flavors in this dish. Crisp and cool as it cuts through the richness of the risotto, while building off the herb and mineral notes found in this dish. There could not be an easier recipe for success. Look for very fresh crab to enhance the seafood flavor, while also accentuating the lemon peel aromas of this Central Coast wine. See Recipe

FOOD & WINE PAIRING: Sauteed Diver Scallops & Viognier

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Submitted by: Lucy's Restaurant & Bar at Bardessono

Recipe: Sautéed Diver Scallops with Celery Root and Citrus
Chef: Executive Chef Victor Scargle, Lucy Restaurant & Bar

recipe_Scallops_LucysRestaurantBardessono.jpg
Wine Pairing: Storybook Mountain Vineyard, Viognier, Napa Valley, 2012
This is a very lively Viognier: it has all the classic aromatics/ suggestions of white flowers and stone fruits. This particularly wine possesses an impressive lively and crisp acidity.
The texture is rich enough to carry the creamy and fleshy scallops and the acidity here has a perfect affinity with the citrus component that chef Victor uses both in the garnish as well as in the sauce itself.

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

RECIPE: Chandon Sparkle Cookie

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Chandon, the perfect bubbly to toast the holidays, is kicking off the season of celebration with Momofuku Milk Bar's Chef Christina Tosi. The award-winning pastry chef has teamed up with California sparkling pioneer Chandon to create a festive limited-edition cookie recipe incorporating the wine that adds pop to any holiday gathering.

Super scrumptious and with a flute cookie cutter, they will more than dazzle your friends and family!

Watch the video:

RECIPE: Butternut Squash Soup

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Submitted by Korbel Champagne Cellars

Leaves are turning and a chill is in the air. Time to enjoy a heart-warming soup.

Recipe: Butternut Squash Soup
Wine Pairing: Korbel Brut Champagne

recipe-korbel-champagne-butternut-squash.jpg

National Pasta Day - Celebrate a Family Favorite

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Get ready to celebrate a family favorite on October 17th, National Pasta Day. Whether a main course or a side dish, pasta is more popular than ever and National Pasta Day provides the perfect opportunity to get creative with this fun, versatile food. In the spirit of National Pasta Day, Kenwood Vineyards has launched a contest and an online cookbook, both focusing on the many pleasures of pasta.

Accepting entries until December 1st, 2013, the Kenwood Vineyards Perfect Pasta Pairing Contest challenges entrants to create a pasta masterpiece that pairs perfectly with one of six Kenwood Vineyards wines. The Kenwood Vineyards Perfect Pasta Pairing Contest is open to all amateur chefs and entries will be judged for quality, creativity and originality. Grand Prize is a spectacular Kenwood Vineyards wine country tour package valued at $5,000. Prizes will also be awarded to the best entry in each wine category. Complete rules and an on-line entry form for the Kenwood Vineyards Perfect Pasta Pairing Contest located at www.kenwoodvineyards.com/pastacontest.

Here's a recipe for Capellini with Salmon and Cream Sauce to get those creative juices flowing. Pair with Kenwood Vineyard's Sonoma County Chardonnay. The creamy elements of this Chardonnay mirror the richness of the salmon sauce, and it's citrus notes act like a squeeze of lemon, to brighten it up.

recipe_KenwoodVineyards_PastaSalmonCapellini.jpg

Tomatoes - Recipes and Wine Pairings

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Whether growing in your garden (lucky you!) or on the menu at your favorite restaurant, it's tomato season! Particularly tasty are heirloom tomatoes which are already in full bloom and in season. See some of our favorite recipes for using this lovely red fruit.

Kendall-Jackson celebrates the tomato season every year with their annual Heirloom Tomato Festival. This year the festival is on September 28, 2013 and will showcase more than 175 varieties of heirloom tomatoes, a chef competition, and of course, tomato-inspired dishes.

kj-fan-recipe-heirloom-tomato-tart.jpg


RECIPE: Yukon Gold Potato Salad with Andouille Sausage

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

recipe-korbel-potato-salad.jpgAn inspired potato salad for your summer picnic.

Grilled Yukon Gold Potato Salad with Andouille Sausage

Ingredients:
  • 3 lbs Yukon Gold Potatoes
  • ¼ cup olive oil
  • 1 cup diced red onion
  • 1 cup diced celery
  • 3 T chopped fresh garlic
  • ½ cup fresh chopped parsley
  • ½ cup whole grain mustard
  • 1/3 cup aged red wine vinegar
  • 1 cup extra virgin olive oil
  • 1 T kosher salt
  • 2 tsp cracked black pepper
  • 1 lb Andouille Sausage

RECIPE: Grilled Prosciutto Wrapped Asparagus with Rosada Aioli

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Submitted By Korbel Champagne Cellars

recipe-korbel-aspargus-procuitto.jpgWho's firing up the grill tonight?

Ingredients:
  • 24 asparagus spears, trimmed
  • 8 slices of thinly sliced prosciutto
  • 1 cup rosada aioli*
  • Extra virgin olive oil
  • Salt and pepper to taste

*Rosada Aioli

  • 2 egg yolks
  • 2 tsp Dijon mustard
  • 1 tsp fresh chopped garlic
  • 2 T lemon juice
  • 1 T tomato paste
  • Salt and pepper to taste
  • 1 cup olive oil
Place yolks, mustard, garlic, lemon juice and tomato paste in food processor and mix until smooth. Add salt and pepper sparingly. Drizzle in olive oil slowly. Recheck seasoning.

Brush asparagus with olive oil and sprinkle with salt and pepper. Wrap bundles of 3 asparagus with 1 full piece of prosciutto. After wrapping all asparagus, lay on hot grill for 2 minutes on each side, turning after about 1 minute each time.

Lay grilled bundles on a platter and drizzle with aioli. Serve immediately.

FOOD & WINE PAIRING: Chocolate Raspberry Blintzes and Zinfandel

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Submitted by: Chef Lucy Lewand of Camellia Inn

Recipe: Chocolate Raspberry Blintzes with Raspberry Sauce
Wine Pairing: Truett - Hurst Zinfandel Rose (aslo known as Salmon Run Rose)


recipe_CamelliaInn_ChocolateRaspberryBlintzes.jpgAt the Camellia Inn located in Healdsburg, chocolate is celebrated at every opportunity. We have Chocolate Covered Wednesdays when guests receive chocolate treats and chocolate inspired dishes for breakfast. We do chocolate dinners, collect chocolate recipes and observe national chocolate holidays. These chocolate raspberry blintzes are a breakfast favorite among guests. 

FOOD & WINE PAIRING: Flat Iron Steak and Cabernet Sauvignon

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Submitted By: Chef Pablo Jacinto of Silverado Resort and Spa

Recipe: Five Dot Ranch Flat Iron Steak, Roasted Potatoes, Delta Asparagus and Chimichurri Sauce

Wine Pairing: 2010 Mount Veeder Cabernet Sauvignon (Napa, CA)


recipe_SilveardoResort_FlatIronSteak.jpg

The Grill at Silverado serves up local, seasonal cuisine with sides of innovation and passion. Chef Pablo Jacinto, a veteran of Cindy's Backstreet Kitchen, has decided to share with you his recipe for his famous Five Dot Ranch Flat Iron Steak, Roasted Potatoes, Delta Asparagus and Chimichurri Sauce. Enjoy!

FOOD & WINE PAIRING: Steamed Mussels with Sauvignon Blanc

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Submitted by: Chef Robin Lehnhoff-McCray of Kenwood Vineyards

recipe_KenwoodVineyards_mussels.jpgRecipe: Steamed Mussels with Fresh Fennel and Thyme

Wine Pairing: Kenwood Vineyards Sauvignon Blanc


Ingredients:
  • 3 pounds fresh mussels
  • 2 T olive oil
  • 2 T unsalted butter
  • 1 T freshly chopped garlic
  • 1 fennel bulb, sliced thinly
  • 2 cups Kenwood Sauvignon Blanc
  • 2-3 cups chicken stock
  • Kosher salt and black pepper to taste
  • 1 bunch fresh thyme, leaves picked off stems

Special Note: Have all your other ingredients ready to use as this recipe moves pretty quickly once you start to assemble it.

FOOD & WINE PAIRING: Cranberry and Orange Scones w/ Champagne

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Submitted by Korbel Champagne Cellars

KORBEL toasts moms all week with a daily brunch recipe to delight!

recipe_Korbel_CranberryOrangeScones.jpgRecipe: Cranberry and Orange Scones
Wine Pairing: KORBEL Sweet Cuvee

Serving up Mother's Day Brunch

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Serve up a delicious wine country inspired Mother's Day Brunch.

cia_ChiffonCupcakes.jpgThe Culinary Institute of America (CIA) has several recipes ideas perfect for a no-fuss menu for you to prepare that everyone, especially Mom, is sure to enjoy!

Chiffon Cupcakes
Every Mom loves flowers--but she also deserves something a bit sweeter. To help satisfy every deserving mother's sweet tooth, Chef Alison McLoughlin of The Culinary Institute of America has a great suggestion on how to create a beautiful "bouquet" of floral cupcakes for Mom that are sure to make her proud. Click Here for more details and recipe!

  • Fruit Salad with Orange-Blossom Syrup
  • Simple, sweet and the orange-blossom water adds a fragrant touch to this refreshing fruit salad. Click Here for recipe.
  • Raspberry Muffins with Pecan Streusel
  • Surprise Mom with rasberry muffins, a nice and fresh change from the ever popular blueberry muffin. Click Here for the recipe.
  • Asparagus Frittata
  • A frittata is a popular Italian-style flat omelet. The recipe from the CIA showcases fresh, tender asparagus that will make this dish a gourmet delight. Click Here for the recipe.

FOOD & WINE PAIRING: Carrot-Ginger Soup

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

A bit of warm comfort food paired with a glass of Korbel Champagne can go a long way!

recipe_Korbel_CarrotGingerSoup.jpgIngredients:
  • 2 T sweet butter
  • 2 lbs carrots, peeled and chopped
  • 2 inch knob, fresh ginger root
  • 1 cup chopped yellow onion
  • ½ cup chopped celery
  • 2 tsp chopped fresh garlic
  • 2 cups Korbel Brut
  • salt and pepper to taste
  • 8 cups chicken stock
  • 1 cup sour cream or crème fraiche

Recipe: Chocolate Chip Cookies

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Submitted by: Candlelight Inn Bed & Breakfast

recipe_CandlelightInn_chocolateChip.jpgEveryone has a wonderful memory associated with chocolate - but when you bring in a chocolate chip cookie (or two)...People smile ear to ear!

Ingredients:
  • 2 ¼ cups unsifted flour            
  • 2 eggs
  • 1 tsp baking soda                
  • 2 tsp vanilla
  • ½ tsp salt                    
  • 2 cups semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1 cup (½ pound butter)            
  • ¾ cup white sugar            
  • ¾ cup packed brown sugar

Recipe: Champagne Cocktail

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recipe_Korbel_ChampagneCocktail.jpgSubmitted by: Korbel Champagne Cellars

Celebrate elegant simplicity!

Ingredients:
  • 6 oz. chilled KORBEL Brut
  • 1 cube sugar
  • Angostura® bitters
  • Lemon twist

Instructions:
Place sugar cube in the bottom of a champagne flute and soak it with bitters. Fill with KORBEL. Garnish with a lemon twist.
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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.

FOOD & WINE PAIRING: Asparagus Frittata with Champagne

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Submitted by: Korbel Champagne Cellars

recipe_Korbel_AsparagrusFrittata.jpg
Asparagus are back, baby! This brunch recipe is delicious just out of the oven with spring greens and baby potatoes. Serve with a glass of Korbel Champagne!

Chicken Crepes with Lemon Cream Sauce

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recipe_Goosecross_Chicken-Crepes-with-Lemon-Cream-Sauce.jpgRecipe: Chicken Crepes with Lemon Cream Sauce
Wine Pairing: Goosecross Chardonnay
Chef: Colleen Topper

One of the chef's favorite dinners to prepare year around! Make the crepes while the chicken is baking, then whip up the sauce. Crisp the crepes in the oven, spoon the sauce on top, and enjoy with Goosecross Chardonnay!


FOOD & WINE PAIRING: Truffle Eggs & Toast & Brut

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Submitted by: Community Cafe & Annex Wine Bar

recipe_CommunityCafe_TruffleEggsToast.jpgRecipe: Truffle Eggs & Toast

Wine Pairing: Kenwood Vineyards Yulupa Cuvee Brut

Ingredients:
  • 4 (1 1/2-inch slices) of English Muffin Bread (We use bread from Costeaux French Bakery in Healdsburg)
  • 8 egg yolks
  • 8 ounces Fontina cheese, sliced
  • Truffle salt, to taste
  • 1 to 2 tablespoons Truffle oil
  • Asparagus spears, sliced
  • Mushrooms, sliced

FOOD & WINE PAIRING: Shortbread Cookies & Champagne

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Recipe: Chocolate Dipped Shortbread Cookie Hearts
Wine Pairing: KORBEL Brut Rose

recipe_Korbel_chocolateDippedShortbreadCookie.jpgSubmitted by: KORBEL Champagne Cellars, Chef Robin Lehnoff

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!



FOOD & WINE PAIRING: Chocolate Mousse & Cabernet Sauvignon

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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


FOOD & WINE PAIRING: Seared Day Boat Scallops and Sparkling Wine

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Chandon, Chef Perry Hoffman

recipe_Chandon_BoatScallops.jpg
Seared Day Boat Scallops, Stewed Kumquats, Onion Puree

This savory-sweet Seared Day Boat Scallop and Stewed Kumquat with Onion Purée recipe is practically guaranteed to leave you wanting more. Developed by étoile Restaurant Chef Perry Hoffman exclusively for Prestige Members to pair with Chandon wines.


RECIPE: Potato Cake

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recipe_PRESS_potatoCake.jpgPRESS Restaurant, St. Helena

Ingredients:
  • 2 large russet potatoes, peel and chop into 1-1/2" pieces
  • 6 cloves garlic, skin on (for sachet)
  • 6 -12 cloves garlic, skin off (for garlic confit)
  • 2 bay leaves
  • Sea salt
  • 1 t whole black peppercorns
  • 1 T Parsley, chopped
  • 4-8 T rendered duck fat (or clarified butter)
  • ½ C olive oil
  • Cast iron pan (7-8" round or two 4x6" rectangle)

RECIPE: Gingerbread Spiced Sweet Potato - Plantain Mash

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When it comes to a special holiday dinner, traditional recipes are hard to beat. They're convenient and reliable and everyone expects to see them on the table year after year.

However, for a new take on the traditional sweet potato casserole, the chefs at The Culinary Institute of America suggest a Latin twist by making this side dish with plantains.


Click Here to watch more videos from The Culinary Institute of America (CIA) highlighting many of their recipes perfect for any occasion.

Holiday Recipes & Pairings from Mumm Napa

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Things are sparkling brightly with Mumm Napa this holiday season!

MummNapaSparklingHolidayWineBanner.jpgPlan your complete Christmas Dinner with recipes and wine pairing from Mumm Napa this year. The menu puts a delicious Baked Ham with Honey Apricot Glaze front and center along with several tasty sides like spicy mashed potatoes and minted peas. In general, Mumm Napa recommends their most versatile sparkling wines Brut Prestige and Blanc de Blancs for Christmas. View all of the holiday recipes and pairings HERE.

MummNapaCindyPawlcyn.jpgMumm Napa has also teamed up with noted Napa Valley chef Cindy Pawlcyn (Restaurants: Cindy's Backstreet Kitchen, Mustards,) to provide foodies and wine lovers even more festive pairings. Dare to inspire guests with a Swordfish Involtini, or a Chocolate-Hazelnut Truffle Tart. Of course, there are more recipes online which also include recommended wine pairings. Click here to view.

If all of this was not enough to whet your palate, ENTER TO WIN an exclusive Napa Valley Weekend getaway that includes airfare for you and a guest, 2 night accommodations, $1000 in spending money and a special pairing dinner hosted with Chef Cindy Pawlcyn.

Visiting Napa Valley or Sonoma? Stop in for a wine tasting visit at Mumm Napa's Tasting Room. Not only do they boast some fabulous sparkling wines, you can also view the breathtaking photography of famous photographer Ansel Adams at Mumm Napa's fine art photography gallery.

Mumm Napa
8445 Silverado Trail
Rutherford, CA 94573
(800) 686.6272



Food & Wine Pairing: Chocolate Cake & Cabernet Sauvignon

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Recipe from Louis M. Martini Family Recipes

Recipe: Luscious Chocolate Cake with Chocolate Whipped Cream Frosting
Wine Pairing: Monte Rosso Cabernet Sauvignon

recipe_LouisMartini_chocolateCake.jpgCake Ingredients:
3 eggs
1 tsp. vanilla extract
1 cup granulated sugar
1/2 cup premium semi-sweet chocolate, ground
1 cup flour
4 tsp. baking powder

Frosting Ingredients:
1 pint whipping cream
1/2 cup powdered sugar
1/4 cup premium semi-sweet chocolate, ground
1/2 cup slivered almonds


Wine & Food Pairing: Apple Dumplings

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By: Chef Justin Wrangler of Kendall Jackson

recipe_KJ_AppleDumplings.jpg
Recipe: Apple Dumplings
Wine Pairing: Kendall Jackson 2007 Grand Reserve Late Harvest Chardonnay

When you cut into these beautiful dumplings, the fragrance of apple & spices smells just like grandma's apple pie. These are great served with a dollop of whipped cream or a scoop of vanilla ice cream on the side.

Food & Wine Pairing: Baked Brie with Pecans

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Recipe: Baked Brie with Pecans
Wine Pairing: Chatuea Julien 2009 Private Reserve Merlot

recipe_ChateauJulien_BakedBrie.jpg

Recipe: Sweet Potatoes and Maple Rosemary Pecans

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Submitted by Kenwood Vineyards

Here is a flavorful Thanksgiving side dish to accompany the the Turkey as recommended by Chef Robin Lehnhoff-McCray of Kenwood Vineyards.

recipe_KenwoodVineyards_Sweet-Potatoes--Maple-Rosemary-(2).jpgIngredients:
  • 2/3 cup roughly chopped pecans
  • 3 pounds sweet potatoes, peeled and cut into large diced pieces
  • salt and pepper
  • 2 Tbs. olive oil
  • 4 Tbs. unsalted butter
  • 3 Tbs. maple syrup
  • 1 Tbs. fresh rosemary leaves
  •  ¼ tsp. cayenne pepper

Food & Wine Pairing: Thai Curry Butternut Squash Soup

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Submitted by: Chef Robin Lehnhoff-McCray of Kenwood Vineyards

recipe_KenwoodVineyards_SquashSoup.jpgRecipe Name:  Thai Curry Butternut Squash Soup

Wine Pairing: Kenwood Vineyards Russian River Gewürztraminer

Try this butternut squash soup recipe that is sure to warm you up on a breezy Autumn day. Once you're done and ready to eat, pair this tasty soup with a glass of chilled Gewürztraminer.

Ingredients:
  • 1 butternut squash (2-3 pounds)
  • Kosher salt and black pepper
  • 1 T red Thai Curry paste*
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 tsp chopped garlic
  • 2 T olive oil
  • 8 cups chicken or vegetable stock
  • 2 cups coconut milk

Instructions:
Cut squash in half and sprinkle with salt and pepper. Place in a 400º oven for 30-40 minutes, or until tender. Remove from the oven and let cool enough so that you can peel off the outer skin (discard) and chop the pulp of the squash.

In a large pot, sauté the onion, carrot, celery, garlic and curry paste in the olive oil until vegetables are soft. Add the squash and simmer for 5 minutes. Add the stock and bring to a boil. Simmer for 20 minutes. Add the coconut milk and puree in a blender until smooth. Reheat and serve.

Serves 6


Wine & Food Pairing: California Lamb Mediterranean Style

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nvwt_LambMediterranean.jpg
Ever since Napa Valley Wine Train Executive Chef Kelly MacDonald was a child, he helped his family create culinary masterpieces at family gatherings. This is one of his favorite recipes for you to use that is sure to please your family this holiday season.

Recipe: California Lamb Mediterranean Style
Wine Pairing: Chef recommends pairing this dish with a soft, mildly tanic, fruit forward red wine like Swanson Vineyards Merlot.



KORBEL Jack-o'-Latern

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Submitted by: 

Just in time for the scariest time of the year, enjoy a KORBEL Jack-o'-Latern cocktail!

recipe_KORBEL_JackLaternCocktail.jpg
Ingredients:
  • 1 oz. Jack Daniel's
  • Tennessee Whiskey
  • 2 oz. Orange Juice
  • 4 oz. KORBEL Brut

Instructions:
  • Pour Jack Daniel's Tennessee Whiskey and Orange Juice into a shaker with ice. 
  • Shake and strain into a rocks glass (over ice.)
  • Top with KORBEL. 
  • Garnish with a stick of black licorice.


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

Wine & Food Pairing: Corn Salad w/ Goat Feta

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Submitted by: Chef Robin Lehnhoff-McCray of Kenwood Vineyards

Recipe Name:  Fresh Corn Salad with Redwood Hill Farms Goat Feta
Wine Pairing: Kenwood Vineyards Russian River Valley Pinot Noir


recipe_KenwoodVineyards_CornSalad.jpgIngredients:
  • 10 ears of fresh corn (shucked, and cut off the cob)
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 basket cherry tomatoes
  • 2 T chopped fresh garlic
  • 1 red onion chopped fine
  • ½ cup capers with juice
  • 1 cup nicoise olives (pitted and chopped)
  • ½ cup white balsamic vinegar
  • 1 cup extra virgin olive oil
  • 1 T whole grain mustard
  • 1 bunch fresh basil (chiffonade)
  • 1 bunch fresh cilantro (chiffonade)
  • salt and pepper to taste

Instructions:
In a pot of boiling salted water, cook fresh corn for 2 minutes. Drain and rinse under cold water. Combine corn with diced bell peppers, cherry tomatoes, garlic, onion, capers, olives, basil and cilantro. In a small bowl, combine balsamic, olive oil, mustard, salt and pepper. Pour over corn salad and toss.

Serves 6

Wine & Food Pairing: Chocolate Pumpkin Truffles

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Submitted by: Chef Robin Lehnhoff-McCray of Kenwood Vineyards

Recipe: Chocolate Pumpkin Truffles
Wine Pairing: Kenwood Vineyards Sonoma County Cabernet

recipe_KenwoodVineyards_PumpkinTruffles.jpgA wonderful fall treat, perfect for Fall!

Ingredients:
2 ½ cup vanilla wafer, crushed
1 cup toasted almonds, ground
½ cup powdered sugar
2 tsp cinnamon
6 oz. Valrhona chocolate, melted
½ cup pumpkin puree
1 cup Kenwood Vineyards Sonoma County Cabernet Sauvignon
¼  cup powdered sugar (for dusting truffles)

Instructions:
In a saucepan, bring the cabernet to a boil and reduce down by 2/3. Set aside to cool. Combine wafer crumbs, almonds, ½ cup powdered sugar and cinnamon. Blend in chocolate, pumpkin and reduced wine. Form 1 inch balls. Chill completely and then dust with remaining powdered sugar before serving.

Makes 3 doz. Truffles

Wine & Food Pairing: Strawberry-Prosciutto Salad

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Submitted by KORBEL Champagne Cellars

iStockImage_SubmittedByKorbel_092612.jpgEnjoy this delicious Fresh Strawberry-Prosciutto Salad Paired with KORBEL Sparkling.

RECIPE: Fresh Strawberry-Prosciutto Salad

Ingredients:
  • 2 pints fresh strawberries, cut in slices
  • 2 medium roma tomatoes, cut into wedges
  • ¼ cup toasted pine nuts
  • 4 oz thinly sliced prosciutto
  • ¼ cup KORBEL Sparkling
  • 2 oranges, zested and juiced
  • ¼ cup extra virgin olive oil
  • 1 T chopped fresh mint
  • 3 cups young arugula



KORBEL Agave Avenger

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Submitted by Korbel Champagne Cellars

recipe_Korbel_AgaveAvenger.jpgEnjoy a KORBEL Agave Avenger during the month of September!

Ingredients:
Preparation:
  • Salt the rim of a rocks glass.
  • Pour Herradura tequila, lemonade and pomegranate juice into a shaker with ice.
  • Shake and strain into the glass (over ice).
  • Top with KORBEL.

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

Wine & Food Pairing: Pablo's Pollo Loco

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Submitted by The Grill at Silverado Resort and Spa

recipe_SilveradoResort_PolloLoco.jpgThe Grill at Silverado serves up local, seasonal cuisine with sides of innovation and passion. Chef Pablo Jacinto, a veteran of Cindy's Backstreet Kitchen, has decided to share with you his recipe for his famous Pablo's Pollo Loco. Enjoy!

Recipe: Pollo Loco with Chunky Avocado Salsa and Stuffed Anaheim Chili Pepper
Wine Pairing: 2010 Cuvaison Chardonnay or 2010 ZD Wines Chardonnay.

KORBEL Poolside Sparkle

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Submitted by Korbel Champagne Cellars

Enjoy a refreshing KORBEL Poolside Sparkle while relaxing during the remaining Summer Months!

recipe_Korbel_PoolsideSparkle.jpgIngredients:
  • 1 oz. Chambord Vodka
  • 2 oz. Pineapple Juice
  • 4 oz. KORBEL Brut
Preparation:
  • Pour Chambord Vodka and pineapple juice into a shaker with ice.
  • Shake and strain into a rocks glass (with ice) or a martini glass (straight up).
  • Top with KORBEL.
  • Garnish with a pineapple wedge.

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

Food & Wine Pairings: Tofu Tempura & Riesling

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Submitted by Chateau Montelena

Oh, how we love the 2011 Chateau Montelena Potter Valley Riesling with Asian cuisine! The traditional sweet and spicy flavors in Thai sweet chili sauces, along with a smidgen of Sriracha hot sauce, provide a perfect dipping companion to this easy Tofu Tempura dish!

recipe_ChateauMontelena_TofuTempura.jpgThe irresistible floral notes and bright acidity of our Potter Valley Riesling compliment the rich taste and texture of any tempura.

Corn & Blueberry Pancakes

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Recipe: Corn & Blueberry Pancakes
Wine Pairing: Kendall-Jackson Vintner's Reserve Riesling


kendallJackson_corn.jpg
Kendall-Jackson recommends a few ways to spice up your corn on the cob this summer. Forget just grilling or boiling, why not:

  • Try cutting it off the cob, puree in the blender and then add to polenta for an intense corn flavor
  • Mix kernels into vanilla ice cream for an interesting twist
  • Grill, but add a few lemon verbena leaves inside the husk
  • Save the cobs (after the kernels have been cut off) and simmer in water for 20 minutes for an awesome corn stock - use as a base for soups or even risotto
  • Add to pancake or muffin batters

Try their recipe for Corn & Blueberry Pancakes - a great summer pairing with a glass of Riesling and perfect for a relaxing, late Sunday morning brunch! The slight corn flavor in the pancakes compliments the crisp and nearly dry Vintner's Reserve Riesling.


BBQ Chicken with Savory Bread Salad

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recipe_Chandon_BBQChickenBreadSalad.jpgRecipe by Domaine Chandon ~ Yountville, CA

Barbecued chicken gets an elegant update from étoile Restaurant Chef Perry Hoffman. His delicious recipe features summer's most enticing ingredients along with a savory bread salad.

Wine Pairing:
Chandon Sparkling Red or Pinot Meunier, Carneros

If you're visiting Napa Valley, stop by Domaine Chandon and taste their wines in their vibrant, contemporary Tasting Lounge and adjoining terrace. They offer options for every palate and experience preference. More Details . . .

KORBEL Chilled Avocado Soup

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Submitted by Chef Robin A. Lehnhoff-McCray. Korbel Champagne Cellars

Enjoy this delicious Chilled Avocado Soup with our lovely Korbel Chardonnay Champagne.

recipe_Korbel_chlled-avocado-soup.jpg



Wine & Food Pairings: Sauvignon Blanc & Wild Salmon

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recipe_ClifFamily_salmon.jpgBy Master Chef, Anna Callway of Clif Family Winery

It's wild salmon season! Salmon is my favorite fish - it's easy to prepare, good for you and lends itself to many wonderful preparations. I have tried cooking salmon many different ways, but the recipe below is an all-time favorite. Pair this meal with Clif Family Winery 2010 Rte Blanc Sauvignon Blanc.

This method yields a melt in your mouth texture and it is a medium rare finish ( slightly translucent in the center).

KORBEL Sorbet Punch

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Submitted by Korbel Champagne Cellars

When you get together with friends, toast the summer and celebrate with KORBEL Sorbet Punch!

recipe_Korbel_sorbetPunch.jpg

Golden Beet and Berry Salad

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Submitted by Korbel Champagne Cellars, Chef Robin Lehnoff-McCray

Enjoy this delicious Golden Beet and Berry Salad with our lovely KORBEL Blanc de Noir California Champagne. (Serves 8)

recipe_Korbel_goldenBeetSalad.jpg

KORBEL Long Drive Cocktail

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recipe_Korbel_LongDriveCocktail.jpgSubmitted by Korbel Champagne Cellars

Don't forget Father's Day is June 17th; celebrate with Dad by making him a KORBEL Long Drive Cocktail!

Ingredients
  • 3 oz. KORBEL Brut or Extra Dry Champagne
  • 2 oz. lemonade
  • 1 oz. blue curacao
In a tall glass, pour KORBEL Brut or Extra Dry. Add lemonade, blue curacao and ice.

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



Wine Country Paella

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Submitted by Korbel Champagne Cellars
Chef Robin A. Lehnhoff-McCray


Enjoy this delicious Wine Country Paella with our lovely Korbel Rouge or Korbel Chardonnay Champagne.

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.

recipe_Korbel_Paella.jpg

Get Your BBQ Grills Out!

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FOOD AND WINE PAIRINGS

Dave's "Zinful" Flank Steak
Pair with Dry Creek Vineyard's Zinfandel. CLICK HERE for this popular recipe.


recipeBBQFeature_Peju.jpgGrilled Teriyaki Chicken Kebabs
Part of Peju Winery's Hot Summer Trio & Food Pairings. The Hot Summer Trio is the ideal selection of wines for a warm summer day - serve chilled on the deck, the boat or at the beach. Includes the 2010 Napa Valley Sauvignon Blanc, 2011 Carnival and 2011 Provenance. This particular dish pairs well with the Carnival.

CLICK HERE for recipe.






Grilled Rock Shrimp w/ Avocado Butter and Hazelnut Romesco
This is a great dish to make when you want a showstopper appetizer but don't have much time to make one. Perfect for a spring or summer party, the creamy avocado butter in this recipe is beautifully balanced by the crisp acidity in our La Crema Pinot Noir Rose.
CLICK HERE for the recipe.

recipeBBQFeature_KendallJackson.jpgGrilled Rib-Eye with Bearnaise Mayonnaise
Rib-eye steaks are well marbled, extremely tender and incredibly flavorful. This grilled rib-eye is amazing paired with a full-bodied red wine. The béarnaise mayonnaise brings a hint of acidity and fresh flavor from the tarragon. Pair with Kendall-Jackson Highland Estates Cabernet Sauvignon or Highland Estates Merlot.

CLICK HERE for recipe.

Lentil Quinoa Avocado Salad

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Submitted by Korbel Champagne Cellars
Chef Robin A. Lehnhoff-McCray


recipe_Korbel_QuinoaSalad.jpg
Enjoy this delicious Lentil-Quinoa-Avocado Salad with our lovely Korbel Organic Brut - Made With Organic Grapes or Korbel California Chardonnay Champagne.

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.


recipe_RobertMondavi_GnocchiAsparagus.jpgWine pairing:  Robert Mondavi Winery 2010 Fume Blanc
Chef: Jeff Mosher
, Robert Mondavi Winery

Many people say that asparagus does not go with wine, but when asparagus is paired with silky gnocchi, umami laden parmesan, and zesty Meyer lemon it works quite well. Especially with a bright and lively white wine, such as the Robert Mondavi Winery 2010 Fume Blanc. Give it a try and enjoy.

Ceci Bean Soup with Pancetta and Rosemary

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Submitted by Korbel Champagne Cellars
Chef Robin A. Lehnhoff-McCray



recipe_Korbel_CeciBeanSoup.jpgEnjoy this delicious Ceci Bean Soup with Pancetta and Rosemary with our lovely Korbel Rouge Champagne.

Planning a visit to Sonoma County? Spend the day at Korbel Champagne Cellars . . . taste our delightful champagnes, tour our historic winery and gardens, and eat a delicious lunch at our gourmet Delicatessen. You are welcome to enjoy our complimentary tastings and winery tours.
recipe_StFrancis_Shiitake-Mushroom.jpgSubmitted by St. Francis Winery

Chef: Executive Chef, David Bush
Wine Pairing: St. Francis Sonoma County Merlot

Executive Chef Dave Bush says: "I like to serve this item as either a first course or a side dish, alongside a nice grilled steak or roast. The subtle earthiness of our St. Francis Sonoma County Merlot is enhanced by the sweet cippolini onion and mushroom ragout.  With the addition of the balsamic syrup, lush undertones of dark fruit are brought to the forefront."


KORBEL Irish Kiss

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recipe_IrishKiss_Korbel.jpgSubmitted by Korbel Champagne Cellars

Celebrate St. Patrick's Day with a KORBEL Irish Kiss!  Try it with Korbel Organic Brut and "go green" in March.

Planning a visit to Sonoma County?  Spend the day at Korbel Champagne Cellars...taste our delightful champagnes, tour our historic winery and gardens, and eat a delicious lunch at our gourmet Delicatessen. You are welcome to enjoy our complimentary tastings and winery tours.

RECIPE: Irish Kiss

  • 4 oz. Korbel California Champagne
  • 1 oz. Midori melon Liqueur

Serve with a green-sugar-rimmed champagne flute.

To make sugar rim, simply add two drops of green food coloring to ½ cup of sugar and mix well. Rub glass rim with lime and dip in your green sugar mixture.

Cured Salmon w/ Pea Puree, Peas, Potatoes and Lemon Beurre Monté

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recipe_CuredSalmon_StFrancisWinery.jpgSubmitted by St. Francis Winery

Chef: Executive Chef, David Bush
Wine Pairing: St. Francis Sonoma County Chardonnay

Executive Chef Dave Bush says: "With its fresh spring flavors, this dish is fantastic as a light lunch, or serve it as an appetizer in place of salad. The delicate oak notes in the St. Francis Sonoma County Chardonnay beautifully compliment the cured salmon, peas and potatoes, while the creamy lemon beurre monté reveals the delicate citrus nuances in the wine and adds a buttery contrast to the bright acidity on the wine's finish."

INGREDIENTS:

  • 4 ounces gravlax, sliced thinly
  • 2 medium Yukon Gold potatoes, peeled
  • 2 cups fresh English peas, shucked
  • 1 lemon, zested and juiced
  • 8 ounces plus 2 tablespoons unsalted butter, cut into small pieces
  • Salt and white pepper to taste

Decadent French Toast Souffle

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recipe_SonomaOrchid_FrenchToastSouffle.jpgSpark the start of a terrific day with a Sonoma Orchid Inn breakfast inspired by eggs from our own organically fed chickens, our own fruits and vegetables and seasonally fresh local ingredients prepared by the inn's professional chef owners. We're known for our breakfasts and guests often leave with a cookbook or recipes.

Decadent French Toast Souffle

  • Serves 16 in ramekins or 12-14 in 10x8 baking pans. We serve with Ham Steaks or a savory sausage.
  • A croissant bread-pudding like breakfast treat.

Braised Pork Belly

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recipe_DryCreekKitchen_Pork-Belly_Credit-Bill-Milne-(2).jpgBraised Pork Belly
Caraway Sauerkraut & Potatoes

Wine Pairing: Dry Creek Kitchen Sommelier Drew Menro recommends the 2009 Freeman Sonoma Coast Pinot Noir.  Freeman strives to make wines of elegance and is able to achieve wines with body and concentrated fruit flavors without high alcohol levels. Their 09 Sonoma Coast Pinot displays brooding flavors of black cherry, plums, and roasted strawberries with hints of mushroom and tobacco. Plus, it has the firm acidity that is needed to match up with the tangy sauerkraut.

In celebration of Epicurean Winter in Healdsburg and the annual Pigs & Pinot event, try this delicious braised pork belly recipe for dinner!

If you are planning a trip to Healdsburg in the next few months (and we encourage you to plan one!), then be sure to take advantage of the Pigs & Pinot Connoisseur Package offered by Hotel Healdsburg. For lovers of Pigs & Pinot that couldn't make Charlie's big event this year, Hotel Healdsburg has created a package for people with a passion for both.

This one-of-a-kind package includes:
  • Two nights in a Hotel Healdsburg premium king or double queen guest room.
  • Private tastings at esteemed Pigs and Pinot wineries - Williams Seylem and Merry Edwards. Tastings are extremely limited and subject to availability.
  • Pigs & Pinot Inspired Dining at Dry Creek Kitchen
  • Pigs & Pinot welcome amenity.

CLICK HERE for more details and to make reservations!

Seared Scallops with Citrus and Arugula

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recipe_Korbel_Scallops.jpgPlanning a visit to Sonoma County? Spend the day at Korbel Champagne Cellars...taste our delightful champagnes, tour our historic winery and gardens, and eat a delicious lunch at our gourmet Delicatessen. You are welcome to enjoy our complimentary tastings and winery tours.

RECIPE: Seared Scallops with Citrus and Arugula

  • Wine pairing: Enjoy this delicious seared scallop appetizer with Korbel Brut Rosé.  
  • Chef: Chef Robin Lehnhoff-McCray, Korbel Champagne Cellars

Filetto di Salmon Allo Dragonello

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Submitted By: Chef Antonio Ghilarducci at Depot Hotel Restaurant

recipe_DepotHotel_Salmon.jpg
This is a delicate salmon dish, quick and easy to make. Prior to working as Executive Chef of the Depot Hotel, Chef Antonio Ghilarducci also has worked at La Folie in San Francisco, El Dorado Kitchen in Sonoma, and Angele and the French Laundry in Napa.

Ingredients:

  • 4 fillets of fresh salmon, about 4 to 5 ounces each, with all visible bones removed
  • 1 cup water, or more as needed
  • 1/2 cup dry white wine
  • 4 slices of lemon
  • Salt to taste
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  • 2 medium shallots, finely diced
  • 1/4 cup dry white wine
  • Juice from one lemon
  • Salt and white pepper to taste
  • 4 ounces sweet butter at room temperature
 
Garnish: Fresh chopped tarragon, lightly fried salmon skin, and puff pastry crescents
 



Scallop with Matsutake and Lotus Root

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Healdsburg's Epicurean Winter Recipes
Submitted by Executive Chef & Owner Douglas Keane

recipes_CyrusRestaurant_chefPic.jpgScallop with Matsutake Mushrooms and Lotus Root, Dried Scallop Broth
Wine Pairing: Chardonnay, Terrien, Sonoma Valley 2007

Ingredients - Dried Scallop Broth
  • 1 qt dried scallops
  • 1 cup dried shiitake mushrooms
  • 1 ½ qts dashi
  • 1 lime, juiced
  • 1 bunch cilantro stems
  • 1 stalk lemongrass
  • ½ cup coriander seeds
  • Fish Sauce to taste (approximately ¼ cup)
Directions:
Combine scallops, shiitakes, lime juice, cilantro and lemongrass in a pot. Cover with dashi. Bring to a boil and simmer for 15 minutes. Add toasted coriander seeds to hot broth.  Remove from heat and steep for forty five minutes. Add fish sauce and lime to finish.  Strain through a cone filter or coffee filter. 

Chocolate Cabernet Truffles

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Submitted by Kenwood Vineyards Chef, Robin Lehnhoff-McCray

recipe_KenwoodVineyards_CabernetTruffle.jpgThis delicious recipe is easy to make and perfect for Valentine's Day. Enjoy with Kenwood Vineyards Cabernet Sauvignon. Planning a getaway in celebration of romance this month? Why not stop by Kenwood Vineyard's tasting room for a complimentary tasting of their wines, including the wine suggested in this recipe

Ingredients:
  • 10 ozs. semi sweet (60%-70% cocoa)* chocolate (chopped small) <photo id="1" />
  • ¾ cup unsalted butter
  • 1 cup Kenwood Sonoma County Cabernet Sauvignon
  • 6 T heavy cream
  • 1 ¼ cup confectioners sugar (sifted)

KORBEL Mango Breeze

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recipe_Korbel_MangoBreeze.jpgSubmitted by Korbel Champagne Cellars

Make a Valentine's Day Toast with a KORBEL Mango Breeze!

Ingredients:
  • 1 oz. Finlandia® Mango
  • 2 oz. cranberry-apple juice
  • 4 oz. KORBEL Brut

Method
Pour Finlandia Mango and cranberry-apple juice into a shaker with ice. Shake and strain into a rocks glass (over ice) or a martini glass (straight up). Top with KORBEL. Garnish with a mango slice.

Meyer Lemon Vacherin Recipe

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recipe_ChandonMeyerLemonVacherin.jpgThe Meyer Lemon Vacherin is one of étoile Restaurant's signature desserts this season. Specifically made to complement Chandon bubbly, this light, flavorful delight offers the perfect end to any romantic meal.

For the Meringne
  • 4 large egg whites
  • 2 tsp. cream of tartar
  • 1 cup sugar
Procedure:
Place egg whites in a mixer fitted with a wisk attachment. Wisk until frothy. then add cream of tartar, slowly add sugar into the egg whites. Whisk until firm peaks have developed. Place mixture into a pastry bag fitted 1/3 of and inch tip and pipe onto sheet pan lined with parchment.

Pipe into a dot onto the parchment then pull back to create an teardrop effect where the points come together in the center, repeat in a circular motion to form a circle , this should take about 11-12 teardrops to make a circle. Make eight complete circles. Circles should be no bigger than 4" in diameter. Pipe and another 8 circles the same size but just using a simple spiral motion. These will be the bottom. Bake at 250F for 20-30 min until set. Let cool.

Beef Stroganoff

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Wine Sampler Pairing: A Taste Adventure . . . Napa Cabernets 3

recipeTastingRoom_BeefStroganoff.jpg
We love the winter months for family time around the fire, crisp air and wines that are as robust as the hearty fare that warms our bellies. Gather the family around the table to savor six extraordinary Cabernets from Napa Valley with a simple, yet delicious, beef stroganoff. The spiciness and depth of the wines will shine with this TastingRoom.com favorite.


KORBEL Sweet-tini!

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recipe_KorbelSweetTiniUpdate.jpgA bubbly romance awaits with the KORBEL Sweet-tini!

Ingredients:
  • 4 oz KORBEL Sweet Rose
  • 1 oz Chambord Flavored Vodka
  • 2 oz Cranberry-Apple Juice
Instructions:
Pour Chambord Vodka and cranberry-apple juice into a shaker with ice. Shake and strain into a wine glass. Top with KORBEL. Garnish with a strawberry. Or, WATCH VIDEO.



Wild Rice Salad with Cranberry Dressing

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Recipe submitted by Chef Phil McGauley, Korbel Champagne Cellars

recipeKorbel_wildRiceSalad.jpgWill you be hosting the Thanksgiving celebration this year? Try adding this delicious wild rice salad to the menu; it pairs wonderfully with KORBEL Natural California Champagne.

Ingredients
  • 8 cups chicken stock, divided
  • 2 cups wild rice, soaked overnight in water
  • 2 tsp. salt, divided
  • 2 tsp. butter, divided
  • 1-cup medium barley
  • 1 cup dried cranberries
  • ¼ cup fresh orange juice
  • 1 tbs. rice wine vinegar
  • 2 tsp. Dijon mustard
  • ½ tsp. fresh ground black pepper
  • ½ cup olive oil
  • ½ cup green onions, chopped
  • ¼ cup shallots, chopped
  • 3 tbs. parsley, minced
  • 1 tsp. grated orange zest
  • 1 cup toasted pecans, chopped
  • 2 large oranges, segmented and cut into ¾ -inch dice

Pumpkin, Ginger and Toasted Macadamia Soup

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Recipes from Circulon Cooks ~ Pumpkin, Ginger and Toasted Macadamia Soup By Sally James Photography by Horticulture Australia Limited

circulonCooks_PumpkinSoup.jpgThis is what I call my "healthy indulgent soup", using macadamias rather than cream to bring a delicious rich creaminess. Just a touch of nutty texture, and the sweetness of macadamias and apples. If you can find the Australian nuts, all the better, as the nut from its native terroir has a more subtle soft crunch!

Serves 4

INGREDIENTS

  • 2 tablespoons olive oil
  • 1/3 cup roughly chopped raw macadamia nuts
  • 1 small white onion, chopped
  • 1 tablespoon grated ginger
  • 2 cups diced pumpkin or squash
  • 1 apple, peeled and chopped
  • 3 cups chicken stock
  • Roasted macadamias, to garnish

DIRECTIONS
1. Heat oil in a heavy based large saucepan, add the macadamias, onion and ginger, and saute over medium heat for 2-3 minutes or until golden. 

2. Add the pumpkin (or squash) and apple and cook 1-2 minutes further, then pour in the stock. Cover and cook for 15-20 minutes or until pumpkin is soft. 

3. Tip off some of the liquid, and reserve, then puree the remainder using an immersion blender or in a blender until smooth and creamy.  Add more of the cooking liquid to bring to desired consistency.

Reheat and serve in bowls scattered with extra macadamias.


Heirloom Tomato Soup

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Submitted by: Chef Brandon Sharp of Solbar - Solage Calistoga

recipe_Solbar_HeirloomTomatoSoup.jpgChef's Note:
We've gone vegan with several of our seasonal soups--tomato, corn, carrot--and ended up with a tomato soup that tastes more like tomato than tomatoes do. (Make up the difference with a grilled cheese).

Ingredients:

  • 1 Yellow Onion, medium dice
  • 1/4C Blended Olive Oil
  • 1 Bunch Fresh Basil, tied with 4 sprigs Thyme and
  • 4 of Marjoram
  • 2 Clove Garlic, micro-planed
  • 5 Overripe Heirloom Tomatoes, cored and cut in large chunks
  • 1/2 T Salt
  • 1 t Balsamic Vinegar
  • 1/4 C Extra Virgin Olive Oil
Method:
In a large sauce pot, sweat onions with herbs in oil over medium low heat until tender. Stir in garlic and quickly add tomatoes and salt. Bring to a gentle simmer and cook for about 10 -15 minutes or until tomatoes are broken down. Drizzle in balsamic vinegar, remove herbs and blend soup, pouring in extra virgin olive oil.

Makes 6 portions.

See MORE RECIPES by Chef Brandon Sharp.

Gougères

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Submitted by Chandon

recipe_Grougeres_Chandon.jpgThese fluffy-light cheese puffs are dangerously easy to eat. A perfect finger food for entertaining, they could also be called cheese bubbles, because their interiors are filled with air. Not surprisingly, they pair quite well with their bubble-filled liquid counterpart--sparkling wine.

Ingredients:
  • 1/2 cup/115 g unsalted butter
  • 1/2 tsp salt
  • 1 cup/130 g all-purpose/plain flour
  • 6 large eggs
  • 1 1/2 cups/170 g shredded Gruyère cheese*
  • Preheat the oven to 400°F/200°C/gas 6

*Gruyère cheese, made in the French and Swiss Alps, is a semi-hard, aged cheese with a nutty quality. In the absence of Gruyère, other semi-hard cheeses such as Cantal, Asiago, or white Cheddar would make delectable substitutes.

Prawn and Bacon Brochetas

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Submitted by Chandon

chandonPrawnsBacon.jpgThe next party you throw with friends will be a breeze. Chandon has several quick and easy to make appetizers that are sure to make your next shin dig a hit!

This pairing of prawns and bacon is extremely popular in tapas bars and ideal for an intimate gathering of friends. Serves 12



Ingredients

  • 5 oz thinly sliced bacon
  • 24 medium to large uncooked, headless prawns, peeled
  • Freshly ground black pepper
  • 1 tbsp olive oil
  • 2 lemons, quartered

Instructions

Cut the bacon into pieces that will wrap around the prawns completely. Place the wrapped prawns flat on a board and skewer them securely through the thickest part of the tail. Season with pepper and drizzle with oil.

On a griddle or barbecue, cook the brochetas for 2-3 minutes per side, until the bacon is crisp. You may also roast the brochetas in the oven at 425°F on an oiled baking tray for 8-10 minutes. Drizzle with lemon juice and serve immediately.

Recommended Wine Pairings



Harvest Couscous Salad

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Submitted by Korbel Champagne Cellars, Chef Robin Lehnhoff

recipe_Korbel_CouscousSalad.jpgFall is approaching and the grape harvest is beginning.Try this wonderful harvest salad with our Korbel Brut California Champagne.

Harvest Couscous Salad

Ingredients
  • 2 cups Couscous
  • 2 cups boiling water
  • pinch Kosher salt

  • 6 Naval oranges (zested and juiced)
  • 1 bunch scallions, chopped
  • 1 tsp chopped fresh garlic
  • 3-4 Gravenstein apples, diced small
  • 1 cup toasted chopped pecans
  • ½ cup toasted pumpkin seeds
  • ½ cup dried cranberries
  • 1 cup chopped dry apricots
  • 4 T fresh chopped mint
  • ½ cup extra virgin olive oil
  • salt and pepper to taste

Korbel Pink Lady Cocktail

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recipe_KorbelPinkLady.jpgSubmitted by Korbel Champagne Cellars

Looking for a refreshing summer drink to cool you down on a hot summer day? Try our Korbel Pink Lady

Korbel Pink Lady
  • 4 oz. KORBEL Brut Rosé
  • 2 oz. pink lemonade
  • A little grenadine for color
In a tall glass pour KORBEL Brut Rosé. Add lemonade and ice.

CLICK HERE for more fabulous recipes by Korbel Champagne Cellars!

Add a splash of grenadine to make more pink.

Focaccia Dough

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Submitted by: Inn on First

Use dough for Mediterranean Stuffed Focaccia w/ Spinach, Onion, Tomato, and Mozerella Recipe!

Yield: 6 servings

Ingredients:

  • 1 Tablespoon Yeast
  • 1 cup plus 2 Tablespoons Water, warm
  • 1 Tablespoon Molasses
  • 4 cups Flour, Bread
  • 1 teaspoon    Salt
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Oregano

Instructions:

In a mixing bowl combine the year, warm water, and molasses.  Let rest for 5 minutes to activate the yeast.  Add the flour, salt, olive oil, and oregano and mix together until a single mass of dough forms.  Knead for 5 to 7 minutes.  

Place the dough into a lightly oiled bowl, leaving room for it to double, and cover with plastic wrap.  If you are going to use this the same day, set it on the counter-top for approximately 1 hour and allow it to double. If you are going to prepare this the night before, place the dough into the refrigerator until you are ready to form the focaccia.

Chicken Almond Salad

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Chef Robin Lehnhoff-McCray of Korbel Champagne Cellars

recipe_ChickenSalad_Korbel.jpgCuisine: Chicken Almond Salad
Wine Pairing: Korbel NV Blanc De Noirs

A simple recipe . .. perfect for a summer lunch.

Ingredients:
  • 2 lbs diced chicken meat
  • ½ cup diced red onion
  • ½ cup diced celery
  • ½ cup toasted almonds, chopped
  • ¼ cup chopped parsley
  • 1-2 cups red seedless grapes
  • ½  cup crumbled Gorgonzola
  • 1 cup mayonnaise
  • 2 T Mendocino brand mustard
  • Kosher salt and pepper to taste
Method:
Combine all ingredients. Chill and serve.

Special Note:
Rotisserie chicken already prepared from the grocery store is perfect for this recipe.

Other recipes featuring Korbel Champagne!

Mustard Chicken and 2009 Cuvaison Carneros Chardonnay

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mustardchicken.jpgWhat to make for dinner tonight? Bring a taste of Napa Valley home with Cuvaison's refreshing estate grown 2009 Carneros Chardonnay - expertly paired with this quick and easy Mustard Chicken recipe.

CLICK HERE for recipe!

Heirloom Tomato and Peach Terrine

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recipeMeadowood_PeachTerrine.jpgSubmitted By: Chef Christopher Kostow
The Restaurant at Meadowood


The Restaurant at Meadowood offers a casually elegant dining experience featuring a modern approach to Napa Valley cuisine that's approachable, dynamic, evocative and playful by Chef Christopher Kostow. The service, which is at once professional, relaxed and fun, complements and completes the Michelin Three-Star experience.


Wine Country Gazpacho

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korbelRecipe_gazpacho.jpgSubmitted by Chef Robin Lehnhoff-McCray
Korbel Champagne Cellars

Looking for a quick, easy, and refreshing meal to serve this summer season? Try our Wine Country Gazpacho paired with our Korbel Natural Champagne.

INGREDIENTS


  • 3 cups Fresh Summer Tomatoes, chopped
  • 3 cups canned Italian Pear Tomatoes
  • 2 cups Cucumber, peeled, seeded and chopped
  • 1 cup Red Onion, chopped
  • ¼ cup Fresh Garlic, chopped
  • 2 Jalapenos, seeded and minced*
  • 3 cups Tomato Juice
  • ½ cup Cilantro, chopped
  • ½ cup Parsley, chopped
  • ½ cup Aged Red Wine Vinegar
  • ¼ cup Extra Virgin Olive Oil
  • salt and pepper to taste

Champagne Punch

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korbel-champagne-punch.jpgSubmitted by Korbel Champagne Cellars

The summer is fast approaching and tis the season for BBQ's and backyard get togethers. Korbel Champagne Punch is the perfect refreshing drink that all your guests will love.

INGREDIENTS:
  • 1 (10 oz.) package frozen sliced strawberries in syrup, thawed
  • 1 1/2 cups apricot or peach nectar
  • 1/4 cup lemon juice
  • 2 tbsp. honey
  • 2 (750ml) bottles KORBEL Champagne, chilled
  • 1 pint Häagen-Dazs® Raspberry or Strawberry Sorbet
  • Fresh strawberries, sliced, if desired
  • Fresh mint leaves, if desired

METHOD:
In a blender or food processor with metal blade, place thawed strawberries and syrup; blend until smooth. Pour strawberry purée into a large pitcher. Add apricot nectar, lemon juice and honey; stir to mix. Refrigerate until serving time.

To serve, pour mixture into a large punch bowl. Stir in your favorite KORBEL Champagne. (Korbel Recommendations: Non Vintage Blanc De Noir, Brut Rose or Brut) Gently drop small scoops of Häagen-Dazs sorbet into punch. Garnish with sliced strawberries and mint, if desired.

Sorbet scoops can be made ahead of time. Place scoops on wax paper-lined cookie sheet. Place in freezer until ready to serve.

Alaskan Halibut with Lobster Home Fries

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CarnerosBistro_recipeHalibut.jpgExec.Chef Roland Scheller
Carneros Bistro & Wine Bar
The Lodge at Sonoma a Renaissance Resort & Spa
Sonoma, CA


This popular dish has been a staple on our dinner menu since it appeared on the cover of Wine Spectator in 2009. The rich favors in this dish go perfectly with the MacRostie 2008 Sonoma Coast Chardonnay, a balanced wine with lively notes of fresh citrus, ripe apple, tropical fruit and layers of spice and integrated French oak.

Fresh Strawberry Salad

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korbel_Recipe_StrawberriesSalad.jpgSubmitted by Chef Lehnhoff-McCray
Korbel Champagne Cellars


Spring is here and summer is fast approaching! This delightful fruit salad is perfect for a warm summer day with a refreshing glass of our Korbel Sec.

Ingredients:
  • 2 pints fresh strawberries, cut in half
  • 2 oz dried blueberries
  • 1 cup Korbel Sec
  • 2 oranges, zested and juiced
  • 2 T chopped fresh mint
  • 1 cup mascarpone cheese or plain Greek yogurt (optional)
Method:
Place the blueberries in a small saucepan and add the Korbel Sec. Bring to a boil and then turn off. Let the berries soak up the champagne until cool. Drain the berries and set aside.

Place the strawberries and blueberries in a bowl. Add the orange zest, juice and the fresh mint. Toss gently and chill until ready to serve.

Top with Greek yogurt or mascarpone cheese if desired.

Serves 4



Cook for Your Mom!

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bouchon.jpgMother's Day is coming up and we think it's high time they got a break and are relieved from duty over the hot oven stove. Below are a host of recipes from our gathered from our Food Blog that would make wonderful brunch and dessert entrees for the special occasion.

Start things off with a Perfect Mimosa! Quick, simple and easy. While Mom is sipping and relaxing, put the final touches on any or all of the following:

What's for Breakfast?
Meyer Lemon Ricotta Pancakes
Rabanda Brazillian Style French Toast
Garden Vegetable Frittata
Bacon and Egg Salad
Banana Hazelnut Pancakes
Mexican Souffle


Of course, you may want to treat your Mom to Dessert first! We are sure she won't mind . . .
Planning something more elaborate for dinner or lunch? See our full list of recipes HERE!




Perfect Mimosa for Mother's Day Brunch!

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korbel-passion-fruit-mimosa.jpgSubmitted by Korbel Champagne Cellars

Looking for a way to celebrate your amazing mom? Treat her to a Korbel Passion Fruit Mimosa and Toast to Life and all she has done for you!

Korbel Passion Fruit Mimosa

  • 4 oz. KORBEL Champagne
  • 1 tbsp. Grand Marnier® liqueur
  • 3 tbsp. passion fruit juice or nectar blend
Combine Grand Marnier and juice. Top with KORBEL. Garnish with an orange peel twist.

--

SPECIAL NOTE:
Already in Wine Country and want to take Mom out? Stop by Korbel for complimentary tastings and tours. Be sure to take advantage of our special wine offers if you want to take home a bottle of celebration for later!




Delta Asparagus with Gribiche

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asparagus.jpgBrandon Sharp, Solbar, Solage Calistoga

"Asparagus season is to California eaters what Opening Day is to baseball fans.  Add smoked pork, grilled chicken, or blackened fish to this one for a meal." - Chef Brandon Sharp, Solbar

(four servings)

Ingredients:
  • 2 bu jumbo asparagus
  • 1/3 C Dijon mustard
  • 2 hardboiled eggs, chilled and roughly chopped
  • 2 T capers
  • 6 cornichons, chopped
  • 1 t fresh chopped tarragon
  • 2 t fresh chopped parsley
  • 2/3 C olive oil

Up & Away Ballooning Quiche

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UpAwayQuice.JPGChef: Mike and Patty Kijak of Up & Away Ballooning

We serve this homemade quiche to our riders after each flight. Accompanied with chocolate dipped strawberries, local cheeses,  fresh fruit, low calorie coffee cake (just kidding about the low cal. part), Champagne, juice etc.

Ingredients:
  • Hand made pie shell or pre-made
  • One and half cups grated Swiss cheese
  • One and half cup milk
  • 4 eggs
  • Grated onion
  • salt/pepper
  • nutmeg
  • other ingredients at cook's discretion

Potato Gratin

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potatogratin.jpgBy: Executive Chef Christopher Ludwick, Grapevine Catering Company

Submitted by Flora Springs Winery


Ingredients:
  • 1 # Yukon Gold Potatoes (peeled)
  • ½ ea yellow onion (julienned)
  • 1 cup Parmesan cheese (grated)
  • 2 cups heavy cream
  • Fresh herbs (chopped)
  • Salt and pepper to taste

Filet Mignon with Mushrooms and Sauce Pinot Noir

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filet mignon 001_crop.jpgBacon wrapped Filet Mignon married with garlic, mushroom, rosemary and wine...it's an entree sure to please!  Served with a favorite side dish and a MacRostie Wildcat Mountain Vineyard Pinot Noir, it is perfect for a special occasion dinner.

Ingredients:
  • 2 (8-ounce) filet mignon steaks
  • Kosher salt and fresh ground pepper
  • 2 bacon strips
  • 2 TBS extra-virgin olive oil
  • 1 lb. Assorted mushrooms such as shitake, crimini and chanterelle, stemmed and halved
  • 1 TBS finely chopped garlic
  • 2 sprigs fresh rosemary
  • 1 1/2 cups Pinot Noir (MacRostie Wildcat Mountain Vineyard or Carneros)
  • 2 TBS prepared demi-glace (find recipe online at www.gatewaygourmet.com/demi.htm or purchase online, "Demi-Glace Gold" at www.clubsauce.com )
  • 2 TBS unsalted butter

Carmelized Apple Bread Pudding

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concannonVineyard_breadPuddingRecipe.jpgwith Concannon Conservancy Chardonnay Cream
Recipe from Concannon Vineyard

Comfort and sophistication in every luscious bite, this is sure to be a holiday hit at your table this season.

Ingredients:
  • 4 large eggs
  • 1/2 c sugar, divided
  • 2 1/2 c hot milk
  • 1 t vanilla extract
  • 1/2 t grated lemon zest
  • 1/8 t grated nutmeg
  • 4 c cubed day old country style bread, crusted trimmed
  • 2 tbsp raisins
  • 2 tbsp butter
  • 4 c ¾ inch wedges Granny Smith apples, cored and peeled
  • 1 tbsp lemon juice

Bourbon-Glazed Roast Turkey

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turkey_detail.jpgSubmitted by Sterling Vineyards

Paired with Sterling Vineyards Three Palms Vineyard Merlot 


Serves 18

Ingredients
  • 15 pound whole turkey, fresh or frozen (thawed)
  • salt and freshly ground black pepper
  • 1 large tart apple, quartered
  • 1 cup peach preserves
  • 3 Tablespoons bourbon
  • 2 teaspoons Angostura bitters
  • butter as needed
  • spiced pickled peaches for garnish, drained

Salmon Roasted on Cedar Plank

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KV_Salmon_cedar.jpgExecutive Chef Robin Lehnhoff-McCray, Kenwood Vineyards, invites you to try this delicious Salmon recipe paired with Kenwood Vineyards Russian River Valley Pinot Noir



Hungarian Goulahahahahahahash

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goulash.jpgRecipe submitted by Liz Vezer of Vezer Family Vineyard

Visit picturesque Suisun Valley, Napa Valley's neighbor by 6 miles! Cooking Class, Dinner & Tasting with Liz for a special occasion reservation at the Vezer Family Estate ... add an escorted ATV Vineyard tour for the perfect day. Open year-round No Appointment for Mankas Corner or Blue Victorian Tasting Rooms. No Fee Wine Club.

Ingredients:
 
  • 1 Bottle Vezer Family Vineyard 2006 Zinfandel - I personally use 1/2 to drink while cooking & 1/2 to cook in the recipe
  • 4-5lbs lean stew meat - cut into chunks so it absorbs the wine better
  • 1 large onion chopped fine
  • 10-12 cloves garlic minced
  • 3 lbs. Potatoes
  • 2 lbs Carrots
  • 10-12 TBS Hungarian Paprika
  • 3 large containers of beef stock
  • 1/4-1/2Cup Olive Oil (you decide how 'virginal')
  • 2-3 Turkish Bay leaves
  • 2 TBS Sea Salt
Serves approximately 1 tribe or 8 people.

Bourbon Pepper Tenderloin

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Submitted by Gourmet Retreats at Casa Lana B&B
10 Servings

gourmetRetreats.jpgINGREDIENTS:
  • 3 pounds Beef Tenderloin, trussed
  • 2 teaspoons coriander seeds, toasted and crushed
  • 1 teaspoon cumin seeds, toasted and crushed
  • 1/2 teaspoon chili flakes, crushed
  • 1 teaspoon achiote powder
  • 1/2 teaspoon chipotle chile powder
  • 2 teaspoons fresh cracked black pepper
  • kosher salt
  • 1/4 cup bourbon whiskey
  • 1 to 2 tablespoons canola oil, for searing


Calistoga's Bed & Breakfast Morning Treasures

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brannanCottageRecipe.jpgWhy is staying in a bed and breakfast such a treat?? Two words-"The FOOD!". Calistoga is brimming with bed and breakfasts with wonderful, dedicated chefs all showcasing their delectable goodies Click below for these recipes and more....or better yet, just book a room!


Brannan Cottage Inn


Calistoga Wine Way Inn and Craftsman Inn


Chateau de Vie


The Chanric Inn


If you're not a culinary genius in the kitchen or would simply like someone else to be the chef for once,  like we said...book a room!  Right now Calistoga is full of "Sweet Lodging Deals" making this a perfect time to book a fall or winter getaway, relax and enjoy life's little pleasures.  

Fall Recipes

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PumpkinCurrySoupl.jpgIt's sad to see the summer go, but Fall beckons with a swirl of autumn leaves and delicious comfort foods. Pair your favorite dishes with wine, and you're all set for a lazy Saturday or Sunday afternoon curled up by the fire or reading a book in your special chair.  See the round up of recipes we found!

Sweet Potato Mash

Pumpkin French Toast

Roasted Salmon w/ Lentils & Bacon

Ziti w/ Portobello Mushrooms

Mortadella and Cheese Panini

Spicy Pumpkin Pound Cake

Pumpkin Curry Soup

Spicy Pumpkin Pound Cake

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Seasonal Recipe from Suisun Valley AVA

Tis the season for pumpkins. Take the family out for a fun filled day of pumpkin picking. Save a few for the ghoulish activities around the corner or make some pumpkin treats for everyone to enjoy! See recipe below:

Spicy Pumpkin Pound Cake

Ingredients:
  • 2 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 4 eggs, at room temperature, separated
  • 1/2 teaspoon cream of tartar
  • 1 cup unsalted butter, at room temperature
  • 1 tablespoon Bourbon whiskey or 2 teaspoons vanilla extract
  •  2 cups lightly packed brown sugar
  • 1 cup unsweetened pumpkin fresh
  • Powdered sugar for dusting the cake

Moroccan Inspired Braised Lamb Shanks

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Submitted by Celadon

Lamb-Shank.jpgMoroccan Inspired Braised Lamb Shanks with Golden Raisin and Toasted Almond Couscous

  • 4 lamb shanks
  • 1 LB  onion, large dice
  • 1 LB  carrots, large dice
  • 1/2 LB  fennel, large dice
  • 1/4 cup  olive oil

Season lamb shanks with salt and black pepper
Roast in a 450º oven until golden brown, about 30-40 minutes
Sauté vegetables in olive oil

Braised Beef (Sandwich)

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Submitted by Brix Restaurant

asian-braised-beef.jpgThis braised beef recipe is a great way to utilize the chain of a Fillet Mignon. It is served over toasted bread to make an open-faced sandwich
for lunch at Brix. This is an original recipe created by chef Anne Gingrass.

INGREDIENTS
  • 2 ½     pounds    beef chain, trimmed and cut into 3 inch pieces
  • Season with salt and pepper and brown in a rondeau
  • 1  each small onion, cut into 8 wedges
  • ½  each carrot, cut on a diagonal
  • 1  stalk  celery, cut on a diagonal
  • ½  each jalapeno
  • 1-2  cloves garlic
  • 1  cup chopped fresh tomatoes
  • 2  stalks  lemongrass, sliced
  • 2  ¼ inch slices ginger
  • 1  each star anise
  • ½   small stick    cinnamon
  • 1  each lime leaves
  • 100  ml red wine
  • To cover veal stock

Boon Fly Fried Chicken

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recipe_BoonFlyCafe_friedchicken.jpgSubmitted by Boon Fly Cafe

Complete meal includes:
10 Pieces Crispy Fried Chicken
Collard Greens

Fried Chicken (Ingredients)
  • 1 Whole chicken cut into 10 pieces (wing, thigh, drumstick, breast cut in half)
  • 2 cups Franks Hot Sauce
  • 1 Cup Butter Milk
  • 1 Tbl Cayenne
  • 1 Tbl Garlic Powder
  • 1 Tbl Onion Powder
  • 5 cups AP Flour
  • Kosher Salt and Freshly Ground Black Pepper

Green Eggs and Ham

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recipe_BoonFly_GreenEggsHam.jpgSubmitted by Boon Fly Cafe

Complete breakfast includes:
  • Lemon Leek Cream
  • 4 Poached eggs
  • 4 Slices Country Ham
  • Hash Browns

Lemon Creek Cream (Ingredients)
  • 4 TBL Butter
  • 2 Bunches Scallions
  • 1 large Leek
  • 2 lemons, zested and juiced
  • 1 tsp Coriander Seed
  • 1 Cup Flat Leaf Parsley Leaves
  • 2 Cups Heavy Cream
  • Kosher salt to Taste

Sweat scallions, coriander and leeks in butter until soft (no color).  Add lemon zest and juice and reduce by half. Add cream and slowly simmer for about 45 minutes ( do not let cream boil, it must only simmer slowly) Add parsley leaves and cook for 2 more minutes.  Puree all until very smooth. Season to taste with kosher salt.

Hash Browns (Ingredients)
  • 6 Russet Potatoes
  • Olive Oil
  • Kosher Salt and freshly Ground Black Pepper

Toss potatoes with oil, salt and pepper. Place on a tray and roast for 25 minutes. Remove from oven and let cool.  When cool, peel potatoes and shred to be used for hash browns.

To plate:
Place Hash Brown Potatoes on bottom of plate, then add two poached eggs.  Carefully place fried ham sliced on top of eggs and ladle leek cream around.
Serves 2

Cocoa Nib Tuile

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Submitted by Hotel Yountville
Executive Chef David Frakes

Makes: 8 Servings

INGREDIENTS

  • ½C Sugar
  • ¼ C Light Corn Syrup
  • 1 T Brown Sugar
  • 1T Butter (room temperature)
  • Small Pinch Salt
  • ¼ C Cocoa Nibs
  • ¼ C Pistachios (chopped)


  • Crab Cioppino

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    Submitted by: Tides Wharf Restaurant, Bodega Bay

    recipeInnAtTheTides.jpgNo seats available... without a view of the bay at the Tides Wharf Restaurant at Inn at the Tides. Freshly caught seafood specialties served wharf-side in a casual family-friendly atmosphere. Breakfast, Lunch and dinner served daily. Enjoy cocktails, wines and appetizers by sunset in our beautiful Tides Wharf Bar. Featuring breathtaking views of Bodega Bay's scenic harbor and outdoor covered deck.

    Why not try this wonderful Crab Cioppino dish at home! See recipe . . .

    Meyer Lemon & Ricotta Pancakes

    | | Comments (6)
    Our own in-house Chef Charles O'Hare has been cooking up some delicious gourmet breakfasts to delight our guests at White House Inn & Spa.

    Guests enjoy them so much that they often ask for the recipes to re-create at home! Now you can create your own gourmet breakfast entrées with recipes from the White House Inn & Spa.

    Of course, if you're planning a trip to Napa Valley book a stay with us and taste first-hand our delicious wine country breakfast! See our special offers HERE.

    *You'll need a Silver Dollar Pancake Pan to recreate this recipe.


    Bacon and Egg Salad

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    solbarRecipeBaconEgg.jpgChef Brandon Sharp of Solbar at Solage Calistoga - Calistoga, CA

    A full-service bar and restaurant, Solbar serves up delicious California Soul Food and is open to the public. Named Napa Valley's Best New Restaurant, Solbar features a woodsy-chic vibe inside, and a spacious outdoor terrace where you can dine or relax with drinks by the firepit while taking in stunning views. In-room, take-out and poolside food service is available.

    Savor our flavorful, seasonal, ingredient-driven menu that features the best local, organic and sustainably farmed elements for both indulgent and healthful selections.

    Horseradish Crusted Prime Rib with Roasted Beets

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    Prime Rib Image #1.jpgServe with 2005 Arrowood Sonoma County Cabernet Sauvignon

    We've taken the classic steak and red wine pairing and amplified it with a whole rib roast crusted in horseradish and thyme.  The richness in the prime rib complements the smooth tannins in our 2005 Cabernet Sauvignon while the baby beets bring out the subtle earthy aroma in the wine.

    Serves 8 to 12

    Ahi Tuna in a Cucumber Rollup

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    Ahi Tuna Roll-up.jpgSubmitted by Gloria Ferrer

    The clean flavors of "maguro" sushi come together in this dazzling appetizer. A sesame-soy marinade lifts the tuna flavors, and the wasabi and pickled ginger give these delectable rollups a real punch. Gloria Ferrer Sonoma Brut sparkling wine provides a vivacious accompaniment to the spicy, exotic nature of the dish while balancing the salty flavor of the marinade.

    Yield: 24 pieces

    INGREDIENTS
    • ½ lb Ahi tuna - absolutely fresh, dark red, high quality "sushi grade" is essential here

    Marinade
    • 2 T Green onion - chives will work as a substitute
    • 1 T Fresh ginger - if you can't find the fresh root, skip it. Don't use powder!
    • 2 T soy sauce - good quality "shoyu" works best
    • 2 t Rice wine vinegar - substitute any light wine vinegar if necessary
    • 1 T Toasted sesame oil - toasted sesame oil has more flavor than untoasted
    • Pinch Black pepper--several turns from the peppermill works best

    Taste of Suisun Valley

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    Suisun Valley has more going on than just grapes!

    While you're initial trip to the Suisun Valley AVA might be wine tasting geared (and we don't blame you), be sure to stop in at the local farm and produce stands. Suisun Valley has several farms open year-round with fresh, ripe fruits and vegetables. Many of these are family-owned farms and we're sure you won't be able to resist a myriad of juicy peaches, sweet corn, strawberries, plums,  tomatoes, squash, watermelon and much more.


    VIDEO: The Classic Holiday Roast Recipe

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    Learn to cook like the pros for the holidays! Chef Charlie Palmer (of Dry Creek Kitchen at Hotel Healdsburg) shows Harry Smith and Debbye Turner Bell how to cook a holiday rib roast and some unique side dishes with winter vegetables on the CBS Early Show.

     

    Watch CBS News Videos Online

    Just Desserts!

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    cranberryChocDessert.jpg
    Frozen Grand Marnier Torte, Recipe by Sarah Tenaglia, Photography by Mark Thomas

    It's no wonder everyone's New Year's resolution is to lose weight considering the homemade treats and delectable goodies that begin to bombard us this time of year! One is not even safe at work.

    Case in point - as I sit and write this blog, there is a plate of candy on the bookshelf next to me, a bowl of chocolate on my way to the kitchen and on our reception desk. I think the candy at the reception desk is the most cruel. I enter the building - "oh look! candy. Let me take one for the trip to my office".  I leave the building to go to the bathroom - "oh look! candy! Let me reward myself".  I enter the building back  from the bathroom - "oh look! the candy is still here. I think I'll just take another piece". The vicious cycle continues throughout the day whether I'm leaving for lunch, taking a call outside or going on break.

    It doesn't stop at candy. Workmates bring in muffins, cakes, cookies, and pastries of every kind. All diet plans woefully go awry this time of year yet we forgive ourselves because 'tis the season to indulge especially if you've been good all year. (If you weren't, we'll pretend)

    So without further ado, here are some dessert recipes. We say, "savor and indulge!" at every possible chance whether its at the family dinner table, a friend's coffee table or (gulp) the office break counter!
    tart2.jpgOf course, your family expects a traditional holiday meal. But, you yearn for the fun and challenge of cooking up something a little different and adventurous. Why not do both? Prepare the traditional meal of time-honored favorites your family loves, but this time, give tradition a tasty timely tweak. Here are some recipes to help you discover that traditional doesn't have to mean predictable. We've taken holiday menu classics and recharged them with a few fresh new ingredients. Try these delectable subtle flavors that add to but don't overpower the familiar ones and take your holiday dinner from being a good meal to a great one.

    Cranberry relish gets a new taste makeover - and powerful antioxidant boost - with the addition of a splash of Petite Sirah and a half cup of fresh blueberries mingled with the cranberries. The delicate sweetness of the blueberries helps tone down the cranberries' tartness in a beautiful glistening tapestry of rich jewel colors.

    Cranberry And Blueberry Relish

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    cranberry.jpgSubmitted by Concannon Vineyard

    Cranberry relish gets a new taste makeover - and powerful antioxidant boost - with the addition of a splash of Petite Sirah and a half cup of fresh blueberries mingled with the cranberries. The delicate sweetness of the blueberries helps tone down the cranberries' tartness in a beautiful glistening tapestry of rich jewel colors.

    Prep Time: 5 Minutes
    Active Time: 10 Minutes
    Inactive Time: Refrigerate for 4 hours

    Yields approximately 2 cups

    Ingredients
    • 12 ounce package fresh cranberries
    • ½ cup fresh or frozen blueberries
    • 1 cup granulated sugar
    • ½ cup honey
    • ¼ cup Concannon Petite Sirah
    • 1 tablespoon grated orange zest
    • ⅓ cup orange juice

    CARAMELIZED WINE AND ONION TART

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    tart.jpgFor a sensational savory side, try the caramelized onion and gruyere tart. Fresh Bermuda onions caramelized in butter to a golden brown blend with cream, eggs and heavenly gruyere. Fresh nutmeg and thyme send the flavor to the stratosphere plus scent the table with robust spicy holiday aromas.

    Prep Time: 20 minutes
    Yields one 9-inch tart or 6 individual 4¼ inch mini tarts. Either option should be a fluted pan with a removable bottom. (Note: you may use store bought pastry or your own favorite pastry recipe.)

    INGREDIENTS
    • 4 tablespoons butter
    • 2 tablespoons olive oil
    • 3 cups yellow onions, sliced thin
    • 3 tablespoons fresh chopped parsley
    • ½ cup Concannon Petite Sirah
    • 4 teaspoons fresh thyme, stems
      removed and chopped
    • 6 ounces prosciutto, chopped
    • 1 cup gruyere cheese, grated
    • 1 egg, beaten
    • 1 sheet prepared pastry, thawed
    • salt and pepper to taste

    DIRECTIONS

    In a large skillet, melt the butter and oil on medium high heat. Add the onions, thyme, parsley, salt and pepper to taste. Sauté on low heat for 30 minutes until golden brown and velvety soft. Add the wine and cook an additional 10 minutes until the liquid has evaporated.

    Cut the pastry to fit the fluted pans. Press the pastry on the bottom and against the sides. Poke holes on the bottom of shell and on the sides. Brush the borders of the tarts with the egg and assemble the prosciutto on the bottom of the tart. Add the gruyere cheese (evenly if using individual tarts) and top with the caramelized onions. Bake until golden at 350 degrees, about 20 minutes.

    Grilled Duck Breasts with Black Currant Pomegranate Sauce

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    recipeFerrariCaranoDuck.jpgSubmitted by Ferari-Carano Vineyards & Winery

    Nothing says fall and winter more than a warm, cozy dish that marries the sweetness of harvest fruit with the traditional entrée's of the season. Ferrari-Carano Winery has just the recipe for you - Grilled Duck Breasts With Black Currant Pomegranate Sauce.  It's also the perfect dish for company during the holidays.

    The Ferrari-Carano Zinfandel pairs well with the duck and "boasts aromas of boysenberry and blueberry pie with hints of vanilla and baking spices. Concentrated fruit continues on the palate with juicy, sweet wild berries that linger well into a finish that is highlighted by smooth, silky tannins."


    Stuffing: The Good, The Bad and The Ugly

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    Stuffing is personal and subjective.  Everyone has their absolute favorites and some guests are just downright insistent that THEIR recipe is used for the big Thanksgiving Dinner  Sometimes the stuffing turns out great and we're grateful.  Other times, they are plain AWFUL and so we tend to skip that whole area on our plate for fear it contaminates the rest of our food!   So we ask you, what's been your experience with "the good, bad and ugly" of stuffing?  We've found a few stories and recipes to get you started...

    Kasha:  "My favorite is stove top, I swear!  As embarrassing as that is, I can't help it.  I would eat it by itself!  The worst....LIVER or GIZZARDS  in my stuffing. That culinary practice should be BANNED!  I did have a relative insist on having her stuffing by the way.  It was okay....I missed my stove top."

    Candi:   "Good Stuffing comes from my Grandma!  She makes hers from scratch including the cornbread. The bad and ugly came to me one holiday dinner at my brother's house. I asked what it was and my sister-in-law said STOVE TOP!  That is the WORST stuffing ever!!! UGHHHH. That is NOT how stuffing is supposed to taste.

    The Untraditional Turkey

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    To most, turkey and Thanksgiving is as obvious as peanut butter and jelly.  What isn't obvious anymore is how we cook that turkey.  In addition to the traditional basted, bagged and roasted turkey methods we now have a myriad of new, exciting and untraditional ways of cooking that delectable bird. Step into the culinary world of turkey grilling (yes, on the bbq!), smoking, deep frying and rotisserie. Set your fears aside and discover the "untraditional turkey" this year.  You may be surprised at the response you and your bird get this year, kissing your traditional method goodbye forever.
     
    Don't believe me?  Then let me tell you a story ....

    Last Thanksgiving, my husband decided to smoke the turkey instead of the traditional "bagged" turkey. While my husband is great on the grill and smoked turkey sounded wonderful, I did not like the idea of being adventurous on Thanksgiving. Truth be told, I was a little worried that it wouldn't quite turn out as expected. What's more, we were expecting quite a few people for dinner!

    To be safe, I cooked my traditional "bagged" turkey and it came out as expected - juicy and delicious.  However, my turkey sat virtually ignored and my husband's turkey was completely devoured. He clearly "smoked" the competition-namely me. I conceded defeat.  The smoked turkey was good, absolutely memorable, and our family can never go back.  Our traditional turkey has forevermore flown the coup and has been replaced by our new tradition-the "untraditional turkey". 


    To help you find your own new Thanksgiving un-tradition, we've provided a few our favorite recipes and methods below.  Happy Thanksgiving! 

    Halloween Treats

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    Trick or Treat? Well, treats of course! Whether you have kids or your a kid at heart, we have some fun recipes for you! So, set aside that store bought candy and get ready to taste some really wicked treats! Just click below to get your spook-tacular Halloween underway!

    Chocolate Candy Corn Truffles
    "Dark chocolate and bitter orange offset the sweetness of candy corn in these fun but fancy truffles."

    Double-Chocolate Caramel Apples
    "Indulge in the ultimate chocoholic experience by dipping the caramel apples in both semisweet and bittersweet chocolate."

    Pumpkin Patch Cakes
    "Petite pumpkin-shaped cakes. Dust with confectioners' sugar, finish them with colorful frostings, or pipe on smiling or scary jack-o'-lantern faces."

    Caramel-Dipped Apples
    "Delicious caramel apples...decorate with toffee bits, mini M&Ms, candy sprinkles, etc."

    What's your favorite treat to make for Halloween?

    Marinated Halibut on Radish Sprout and Fennel Salad

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    fish_wine_country.jpgSubmitted by Viansa Winery & Vineyards

    Viansa's 2007 Chardonnay offers flavors of Apple, honeydew melon and toasty oak with a crisp clean finish. This wine was 50% barrel fermented and 50% stainless steel tank fermented. A deliciously fresh wine that pairs nicely with a cheese and fruit platter, grilled fish or light pasta dishes.  Drink now through 2010. Visit Viansa.com/lifestyle for recipes like "Pepper and Prosciutto Frittata".

    Red Wine Braised Lamb Shank

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    submitted by VirginiaWine.org

    pall.jpgby Melissa Close, Executive Chef of Palladio Restaurant

    Executive Chef Melissa Close has directed Palladio's kitchen since the fall of 2000, continually working to bring authentic Italian Cuisine to Central Virginia. Raised in Alabama, Melissa has been in the restaurant business since she was 16 years old and is a distinguished graduate from the New England Culinary Institute, Alumna of the Year in 2005. She has focused on Italian cuisine since working for award-winning chef Frank Stitt at Bottega Restaurant & Cafe located in Birmingham, Alabama in the early 90's. Her quest to refine her fluency in Italian cuisine led her to San Francisco's Rose Pistola Restaurant.

    mel-2.jpgAfter taking a hiatus to work for one of her early culinary mentors and fellow Charlottesville chef, Craig Hartman, at The Cliff House at Pikes Peak in Manitou Springs, Colorado, she was drawn back to Italian cuisine when asked to take the Executive Chef's position at Palladio Restaurant. She has brought both national and international recognition for Palladio Restaurant through her constant striving to create menus with the freshest ingredients found locally and internationally. During the restaurant's annual closing in January, Melissa and her staff travel across the Atlantic to stage in some of Italy's finest establishments to expand their knowledge of Italian cuisine. Melissa and her staff's commitment for excellence has won her induction in the Chaine des Rotisseurs, and three invitations to create dinners at the world-renowned James Beard House in New York City, a great honor bestowed upon select chefs in the country.

    Mexican Souffle & Guacamole

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    recipeAvalon.jpg
    Submitted by Avalon B&B

    This breakfast recipe is one of our most popular!  It is as easy to prepare as it is delicious.  We serve it with homemade guacamole, pico de gallo and homemade baked tortilla chips. Enjoy!

    Mexican Souffle

    Ingredients
    • 7 oz can of Ortega green chilies (whole or chopped)
    • 1 ½ cup Jack cheese, grated
    • 1 ½ cup Cheddar cheese, grated
    • 12 eggs
    • 1 cup milk
    • 1 tsp salt
    • 1 tsp garlic powder (or 1 small clove of fresh garlic)
    • 1 tsp cilantro, fresh or dried
    • 1 tsp oregano, fresh or dried or ground
    • 1 tsp cumin powder
    • ½ tsp ground pepper


    Pissaladiere (French Onion Pizza)

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    kellerRecipe2.jpgChef Jennifer B. Keller (from the Keller Family)

    The aromas of cherry, raspberry, tangerine and minerals are in harmony in this lovely wine and once more show us the nature of the Keller Estate terroir. The lively acidity on the palate reminds us that this wine is meant to express the most delicate side of Pinot Noir, while making for a great wine to be paired with summer fare. To continue on this voyage to the south of France we share with you a family recipe for pissaladière, a flavorful onion flatbread that work beautifully as an appetizer to pair with our Rosé!

    Margherita Pizza, Napoletana Style

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    recipeBoskosPizza.jpg
    Submitted by Chef Jon Seeger of Boskos Trattoria

    Wine Pairing: 2006 Zenato Valpolicella and 2006 Nalle, Dry Creek Valley, Zinfandel

    Napoletana pizza is what you find the locals eating in Naples. The dough is stretched thin and sauced lightly, and topped with fresh mozzarella cheese, and fresh basil. The pizza is baked in a wood fired oven at 750 degrees minimum. The pizza is so thin in the center that eating with a knife and fork is preferred. The outer crust is light an airy and enjoyed dipped in olive oil.  

    In Memoriam: Ubuntu's Strawberry Sofrito Pizza

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    strawberry sofrito sandwich.jpgBy Deirdre Bourdet

    Napa recently experienced a sudden, tragic, and devastating loss... Ubuntu took its strawberry sofrito pizza off the dinner menu. In my humble opinion, this dish showcased all the best qualities of the restaurant: uber-local organic ingredients, creatively prepared, internationally inspired, and perfectly executed. Who else would think to combine Napa's famous summer strawberries with onions and garlic, slow cook the mixture in olive oil for three days to a sweet, savory, caramelized nirvana, and then spread it on a thin-crust pizza with fresh burrata and pine nuts? It was bliss, and I was in love.

    Halibut with Peach-Mango Salsa

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    goosecrosswine.jpegIngredients:

    • 4 halibut fillets, 8 ounces each and 1 inch thick
    • 2 tablespoons olive oil
    • 1 teaspoon lemon zest
    • ¼ teaspoon fine salt
    • ¼ teaspoon black pepper
    Salsa:

    • 2 fresh peaches, skinned and cut into ¼" dice
    • 1 mango, peeled and cut into ¼" dice
    • 1 tablespoon vegetable oil
    • 1 tablespoon lemon juice
    • 1 teaspoon crystallized ginger, finely minced
    • 1 tablespoon mint, finely minced
    • 1/2 teaspoon orange zest
    • 1/8 teaspoon cinnamon
    • Dash of salt

    Lamb with Green Olives & Almonds

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    lamb.JPGSubmitted by Louis M. Martini Winery

    Since 1933, the wines of Louis M. Martini have been crafted in the belief that wine is best enjoyed with food and among friends and family. The Martini family has been gathering and creating recipes for generations, recipes made with their rich, distinctive wines in mind.
    Here is one such recipe.

    Ingredients:
    • 8 loin lamb chops
    Marinade:
    • ¼ cup olive oil
    • ¼ cup Louis Martini cabernet sauvignon
    • 1 teaspoon balsamic vinegar
    • 1 teaspoon. whole grain Dijon mustard
    • 2 teaspoon. Herbs de Provence
    • 4 cloves garlic, minced
    • ½ teaspoon. paprika
    • ½ teaspoon Kosher or sea salt

    Crab Cakes with Sherry Mayonnaise

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    recipeRodStrongCrabCakes.jpgRecipe provided by Syrah Bistro chef/owner Josh Silvers from the Down Home : Downtown cookbook, with Jeff Mall from Zin Restaurant & Wine Bar and published by Rodney Strong Vineyards.

    Wine Pairing: Rodney Strong Reserve Russian River Valley Chardonnay

    Take a moment to enjoy the good life. Sipping a glass of Rodney Strong's refreshingly crisp and luscious Reserve Russian River Valley Chardonnay only get's sweeter when paired with it's perfect compliment-scrumptious crab cakes.

    Birmingham Eggs

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    BirrminghamEggs.jpgSubmitted by the Birmingham Bed & Breakfast
    Nancy and Jerry Fischman, and Kathy Pappas, chefs

    • 1 cup half and half
    • 4 eggs (1 egg per serving)
    • ½ cup all-purpose flour
    • ¼ teaspoon dried basil
    • 1/8-teaspoon garlic power
    • 1/8-teaspoon pepper
    • 1/8-teaspoon salt
    • 4 white onions, finely diced
    • ½ cup sliced black olives
    • ¾ cup diced ham, Canadian bacon or cooked chicken sausage (may be omitted)
    • 1 cup shredded Italian cheese (I used a blend that has asiago in it)
    • ½ cup diced tomato for topping

    Grilled Ribeye with Red Wine Porcini Sauce

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    recipeMerryvale.jpgSubmitted by Chef Jim Filaroski of J. Alexander's

    Wine Pairing: Merryvale Vineyards Napa Valley Cabernet Sauvignon

    Summer's here and the time is right... for a barbecue!  Invite your friends over, uncork a bottle of Merryvale Napa Valley Cabernet Sauvignon, and get the coals hot.  This great grilled rib-eye dish is sure to be a crowd pleaser and pairs impeccably with Merryvale's Cab.

    Spicy Asian Salad

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    asian_salad.JPGSubmitted by Gallo Winery

    The Gallo family believes that one of the reasons they have stayed strong as a family business for over 75 years is their love of sitting down together to share good food, wine and conversation. Many meals have been enjoyed, some from old Italian family recipes and some more contemporary Californian in style.  Here is one they hope you enjoy...

    Ingredients:

    For the dressing:
    • 1 clove garlic, minced
    • 1 teaspoon Thai hot chili paste, or to taste
    • 1/4 cup Thai fish sauce
    • 1/3 cup warm water
    • 2 tablespoons lime juice
    • 2 tablespoons + 2 teaspoons granulated sugar

    Killer Bread

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    recipe_KillerBreadSilos.jpgThis food item is the absolute best; cheesy, tasty, and makes your mouth water. The tomatoes are awesome with the sour dough bread and the cheese. Everyone orders and loves this item at Silo's Wine Bar and Jazz Club.

    Recipe: Killer Bread

    Wine Pairing: Pinot Grigio (favorite is by Luna Vineyards)

    Chef Name: Linda Whitted

    Ingredients:
    butter, mayo, Parmesan cheese, garlic, mozzarella cheese, sour dough bread

    Directions:
    I cant tell you anything more or give details . . . its a SECRET!

    Readers: Looks pretty good from the picture and easy to make.  Probably perfect as a snack or along with dinner. Would love to get some readers thoughts on how to make this since we aren't given any directions...

    Silo's Wine Bar and Jazz Club
    "Pairing Great Wines with Great Music"
    530 Main Street
    Napa, CA 94558
    (707) 251.5833
    www.silosjazzclub.com

    What's On Your Grill . . .

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    Summer is here and that can only mean one thing (okay, maybe a couple) . . .

    First - Throw as much as you can on the grill because who wants to slave all day cooking and cleaning in the hot kitchen?! 

    Second: Your kids will tire of hot dogs and hamburgers every night for lunch and dinner so why not try out some new things on the grill. The banana and nutella panini sounds delicious for a snack or dessert!

    Third: There is more to life than just grilling meat!  Vegetables, fruits, bread and a slew of other things can be grilled too!

    That being said - check out some of the recipes below. Let us know how they turn out and don't forget to pair them with wine!  White Wines for Summer or Best Wines for BBQ. Happy Grilling!

    Paradise Blue Cheese Baklava

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    baklava.jpegSubmitted by Chef Kelly Wangard of Paso Robles Inn Steakhouse

    A savory interpretation of a classically sweet pastry this version of Baklava combines the rich flavor of Blue Cheese with walnuts for an amazing, out of this world treat.

    Ingredients:
    • 1 box phyllo dough
    • 3 pounds Hook's Paradise blue cheese, Gorgonzola, or blue cheese
    • 1 pound butter
    • 5 cups walnuts, toasted
    • 1 cup sugar

    B.R. Cohn's Walnut Orange Cake

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    200ml-MandarinOrange-tn.jpgSubmitted by B.R. Cohn chef Sherri Hewitt

    A simple, slightly crunchy cake recipe. With flavors of walnuts and orange this is a great Summertime or anytime desert. Enjoy!

    Yield: Makes 8 to 10 servings

    Ingredients

    • Nonstick olive oil spray
    • 1 1/2 cups chopped walnuts
    • 1 cup all purpose flour
    • 1 tablespoon baking powder
    • 4 large eggs
    • 1 1/2 cups sugar
    • 1/2 cup fresh orange juice
    • 1 tablespoon finely grated orange peel
    • 1/2 cup B.R. Cohn Mandarin Orange Olive Oil
    • Powdered sugar

    Cervena Venison Shabu-Shabu

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    recipe_Venison_Silverado.jpgSubmitted by The Grill at Silverado - Silverado Resort
    Executive Chef - Peter Pahk

    The Grill at Silverado, is a one-of-a-kind Napa Valley restaurant, serving breakfast, lunch, dinner and bar appetizers. This restaurant in Napa Valley features Wine Country Cuisine with an Asian flair, emphasizing fresh and sustainable products. Chef Pahk's Cervena Venison Shabu-Shabu won Cervena Venison Dish of the Year 2008.


    Build a Better Burger

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    sutterBurger.jpgAre you the grill master of the cul de sac? Do your burgers evoke sighs of satisfaction and gushing praise from even the most jaded of picnic attendees? Do you dream of tender patties sizzling on the grill? Answer yes to any of these questions, and you just might have a chance at $50,000 in one of the nation's biggest and best cook-offs, The Build a Better Burger contest.

    Oh sure, just about anyone who's lit a charcoal grill thinks they've got the secret to deliciously delightful burgers: onion soup mix, hickory chips, homemade relish, or perfectly grilled buns. Amateurs all, compared to the folks who've re-invented burgers from the ground up at the Sutter Home Winery competition that takes place each year in Napa, CA.

    Winners in past years have had recipes ranging from simple portabella mushroom burgers, and a Greek-inspired burger with lamb meat, roasted eggplant and feta cheese, to Hawaiian tuna burgers with onion and lime salsa. Definitely not your everyday burgers.

    The competition is already open (April 1 - July 29, 2009) so you better get a move on if you plan on submitting your top secret perfect burger concoction. CLICK HERE to enter. Ten finalists  will be selected to cook their creations at the Sutter Home winery next year, in addition to being featured on the Food Network. The pressure builds in the timed cook-off, where contestants are challenged to create their recipes in front of judges, cameras, press and other finalists for the $50,000 grand prize, or the $10,000 Best Alternative Burger category.

    If you like to eat burgers rather than cook them, take the Burger Personality test and see what type you are, get the best burger recipe to match, along with a wine pairing suggestion.

    recipeHadsten.jpg

    Submitted by the Hadsten House Inn and Spa


    At the Hadsten House our goal is offer comfort food with friendly country club style service where regulars are treated like family. Our dishes are all intended to wow guests with the best burger in the Santa Barbara Wine Country, outstanding short ribs or this outstanding pasta dish each intended to make you want to become a regular guest.

    Recipe: Spinach Pasta Sheets w/ Sauteed Shrimp & Roasted Tomato Cream Sauce

    Chef's Name: Aaron Dixon

    Wine Pairing:
    Artiste Winery "Cafe Noir" 2008

    Gallo Spaghetti and Meatballs

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    spaghetti.JPGSubmitted by Gallo Winery

    The Gallo family believes that one of the reasons they have stayed strong as a family business for over 75 years is their love of sitting down together to share good food, wine and conversation.  Many meals have been enjoyed, some from old Italian family recipes and some more contemporary Californian in style. This recipe was created by one of the first employees at the Winery and has been a favorite of the Gallo family for years.

    Ingredients:
    • Spaghetti, 1 lb.
    • Tomato Paste, 4 cans (6oz. ea.)
    • Plump Tomatoes, 2 cans (14.5oz. ea.)
    • Ground Round Steak, 2 lbs.
    • Ground Pork, ½ lb.
    • 2 Eggs
    • Gallo Family Vineyards Frei Ranch Cabernet Sauvignon 1 cup
    • Garlic Cloves, Sliced, 4 each
    • Parsley, Chopped, 4 Tbs.
    • Cheese, Parmesan
    • Basil
    • Water, 1 can (14.5 oz)
    • Salt, 1 ½ tsp
    • Garlic Salt, 1 ½ tsp
    • Black Pepper, ½ tsp

    Dungeness Crab

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    chandonRecipe.jpgSubmitted by: Perry Hoffman, Chef de Cuisine
                              étoile at Domaine Chandon

    Dungeness Crab has everything a chef loves - sweet, salty, rich, but also light - all at the same time. An incredibly versatile ingredient, crab has the enviable ability to work well with many other components. Chef Hoffman prefers to pair this dish with étoile Brut.
    recipeDryCreekKitchen.jpgSubmitted by: Charlie Palmer's Dry Creek Kitchen
    Chef: Les Goodman

    Wine Pairing Suggestion:
    Papapietro Perry Winery 2005 "Peter's Vineyard" Russian River Valley Pinot Noir

    Charlie Palmer's Dry Creek Kitchen, located in Hotel Healdsburg, serves an ever-changing menu celebrating Sonoma County's fresh seasonal ingredients and wines. Each March, Chef Palmer hosts Pigs and Pinot, a two day festival of spectacular food and wine.  This dish is a tribute to Pigs and Pinot and is paired with this year's winning Pinot Noir.


    Hotel Healdsburg
    25 Matheson Street
    Healdsburg, CA 95448
    800.889.7188
    www.hotelhealdsburg.com

    Dry Creek Kitchen
    Hotel Healdsburg
    317 Healdsburg Avenue
    Healdsburg, CA 95448
    707.431.0330
    www.charliepalmer.com



    Scrambled Eggs And Chardonnay

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    CDV-174.jpgSubmitted by Chef Felipe Barragan of Chateau de Vie Bed and Breakfast & Vineyards

    Rumor would have it that many moons ago when the Napa Valley was just a hand full of eager young vintners, a weekly gathering of the minds would come together and share in a breakfast of Scrambled Eggs and Napa Valley Chardonnay. Here you find the only breakfast that Chateau de Vie so daringly pairs a glass of golden delight.

    Ingredients:
    • 12 large eggs
    • 2 tbsp butter
    • ½ cup whole milk
    • 2 tbsp canola oil
    • ½ tsp salt
    • 2 Tbsp Chopped Fresh Tarragon
    • 1 tsp black pepper
    • 6 Slices or pieces of your favorite Brea Cheese.

    Squab with Cherries and Foie

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    squabandcherriestwo.jpgSubmitted by Chef Christopher Kostow of
     The Restaurant at Meadowood

    Squab:

    • 1 whole squab
    • 3 ½ tablespoons Darjeeling tea
    • 2 tablespoons butter
    • 2 cups salt
    • 4 cloves garlic
    • 4 bay leaves
    • 1 liter duck fat

    Napa Smith Beer Battered Fish and Chips

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    fish and chips.jpgSubmitted by The Meritage Resort and Spa

    The new Friday tradition at The Meritage Resort is Fish 'n Chips.  Chef Laurent is using seasonal cold water fish and Napa's own Napa Smith Brewery Beer to create the perfect batter.  Every Friday morning, Laurent brings the freshest fish available from Kanaola Seafood at Oxbow Market, depending on the season, to make the perfect Fish 'n Chips.

    Grilled Seared Cinnamon and Cumin Pork Roast

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    Pork final.jpgSubmitted by Timber Cove Inn ~ Sonoma

    Wine Country Chef Jon Mortimer is the mastermind behind Alexander's, the Sonoma Coast culinary soiree that overlooks panoramic seascapes at the attractive Timber Cove Inn. Inspired by local ingredients and sensory Sonoma bliss, this radiant dish offers exotic flavor via local pork and the unique collaboration of cinnamon, coriander and cayenne pepper.

    Smoked Tomato and Chipotle Stew

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    Submitted by Timber Cove Inn ~ Sonoma

    8 smoked Roma tomatoes (cut in half and smoked for ½ hour, or fresh tomatoes if desired)

    Ingredients:

    • 1 large Walla Walla sweet onion
    • 2 oz. Vegetable oil
    • 2 to 4 Chipotle peppers (chopped)
    • 1 zucchini (diced)
    • 1 yellow squash (diced)
    • 2 stalks celery (cut on a bias)
    • 2 small carrots (peeled and cut on a bias)
    • 1-cup pork stock (use chicken if unavailable)
    • 1-cup tomato juice
    • Ground black pepper to taste
    • Kosher salt to taste
    • 20 sprigs fresh cilantro

    Braised Hunter Style Chicken

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    Braised Hunter Style Chicken.jpg
    Submitted by Chad Hendrickson, Executive Chef The Hess Collection

    At The Hess Collection, Executive Chef Chad Hendrickson utilizes an organic garden outside the kitchen, and purchases from local farmers and vendors to create fresh seasonal recipes to pair with Hess Collection wines.

    Ingredients

    • 1 Tbsp. Olive Oil
    • 1 ea. Chickens cut in 8 pieces
    • 1 cup Porcini mushrooms, sliced
    • 1½ cup Onions, diced
    • 2 ea. Garlic clove, minced
    • 2 Tbsp. Tomato paste
    • 1 ea 14 oz can stewed tomatoes
    • 1 Tbsp. Fresh Thyme, finely chopped
    • 1 ea. Bay leaf
    • to taste Salt and Pepper
    • 1 Tbsp. Italian Parsley, chopped
    • to taste lemon juice

    Breakfast at Bella Villa Messina

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    bellaVillaMessina.jpgBella Villa Messina is located in Sonoma Wine Country. They boast 5 rooms that feature goose-down comforters, fine linens, private baths, TVs with VCRs, Jacuzzi tubs, fireplaces and a superb Sonoma breakfast prepared each morning.

    They submitted two recipes (Spinach Frittata or Hawaiian French Toast) that you can either try at home or perhaps taste when you make reservations at the villa!

    Ferrari-Carano: Food & Wine Take Center Stage

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    ferrariCarano.jpgSonoma County is famous for their year-round abundance of produce. Each season Ferrari-Carano's culinary gardens offer Rhonda Carano's inspiration for new and delicious recipes as well as tried and true recipes from her Italian ancestry. With farmers' markets spreading across the country and people's desire for fresh fruit and vegetables, it's becoming easier for today's cook to create fresh and diverse menus that are not only delicious, but also nutritious.

    This ever-changing bounty of ingredients makes entertaining fun and pleasing for every palate when paired with the perfect wine. Below are two such recipes...

    Grilled Lamb Chops with Wine-Mint Marinade
    Wine Pairing: Ferrari-Carano Cabernet Sauvignon

    Pasta Butterflies with Asparagus and Snowpeas
    Wine Pairing: Ferrari-Carano Chardonnay

    Ferrari-Carano also offers several other recipes online. Or use their Wine and Food Pairing Guide to assist you in selecting the ideal wine for all your entertaining needs.

    Pasta Butterflies w/ Asparagus & Snowpeas

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    Provided by Ferrari-Carano Vineyards & Winery

    Wine Pairing:
    Ferrari-Carano Chardonnay, Alexander Valley

    16-18 first course servings

    Ingredients
    • 6 large eggs
    • 12 oz. tomato paste
    • 1 Tbsp salt
    • 2 lbs all-purpose flour
    • Cornmeal, as needed
    • Parmesan Cream Sauce (recipe follows)

    Directions:
    Combine eggs, tomato paste and salt in food processor and blend. Mix in eggs and blend till very well combined. Add flour slowly, and continue to mix until dough is formed into a ball. Take dough out and knead a little, then let rest.

    Roll dough to thinnest possible setting on pasta machine. Lay strips of dough on a surface lightly dusted with cornmeal. Let rest, uncovered for 10 mins. Cut 1" x 2" rectangles, with a serrated hand wheel. Pinch in the center of each rectangle to form the "butterfly" shape, making sure the pinched center adheres.

    Parmesan Cream Sauce:
    • 1 lb asparagus
    • 2 oz unsalted butter
    • 1/3 lb. snow peas, trimmed
    • 1-1/4 qt heavy cream
    • 2/3 cup parmesan cheese
    • Salt and pepper to taste
    Trim and peel asparagus, cut on bias into 1" pieces. Blanch asparagus and drain and dry. Melt butter in sauté pan and add snowpeas and asparagus, sauté, tossing often until vegetables are tender. Add cream and cheese. Bring to boil and reduce until cream is slightly thickened. Season with salt and pepper to taste. Toss with pasta immediately.


    Grilled Lamb Chops w/ Wine-Mint Marinade

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    Recipe provided by Ferrari-Carano Vineyards & Winery

    Wine Pairing Suggestion
    Ferrari-Carano Cabernet Sauvignon, Alexander Valley

    Marinade:
    • 2 med. garlic cloves
    • 1 med. shallot
    • 1 Tbsp finely chopped mint
    • 1 Tbsp chopped rosemary
    • 3 Tbsp dry red wine
    • 1 tsp Dijon mustard
    • 1 tsp mint jelly (or honey)
    • 1/4 cup olive oil
    • Freshly-ground black pepper
    • 8 lamb chops, or rack of lamb
    Finely chop garlic, shallot, mint and rosemary in food processor. Add mustard, red wine, olive oil and pepper, until blended. Rub on meat. Store in plastic Ziploc baggie.

    Prepare barbecue and grill according to your likeness. Serve immediately.

    Garnish with grilled peaches with Gorgonzola crumbled on top.


    Winter Comfort: Time for a Hearty Soup or Stew

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    frenchOnionSoup.jpgNothing is better on a cold, winter evening then a hearty soups or stew. Share with us your favorite and see below for other recipes. Grab a baguette or garlic bread and happy soup eating!

    Butternut Squash w/ Blue Cheese Timbale
    St Francis Winery & Vineyards, Sonoma Wine Country

    Lentil Soup with  Herbed Yogurt
    "This is a hearty soup that is just delicious. Feel free to sprinkle a little more Mystic Moroccan Herb Rub as a garnish along with the yogurt if you so desire." - Made in Napa Valley

    French Onion Soup
    "Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries. To make it, you'll need six sturdy ceramic bowls that may be safely placed under the broiler. This recipe is based on one in Bistro Cooking by Patricia Wells (Workman, 1989)." - Saveur Magazine

    Beef, Beer, and Barley Stew
    "I added white potatoes and left out the last step of beets and horseradish. I also added roux at the end to thicken the broth up a bit. The result was a hearty, tasty and soul-satisfying stew that was perfect for a rainy winter night. " - MyRecipes.com

    White Bean Soup w/ Bacon and Herbs
    "A great recipe...Thick and hearty with fresh flavors from the herbs. I used the quick soak method (bring beans to a boil then let sit for an hour, drain and rinse) and it came out perfect. I did not add all of the fat back in (just a drizzle), but scraped the pan and deglazed thoroughly for flavor" - Food & Wine

    Cooking with Ice Wine?

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    icewine.jpgWhether a self proclaimed gourmet cook or one in hiding, you most likely know the benefits of cooking with wine and (in imitation of Julia Child) consider drinking wine while cooking a must.

    I myself am no stranger to using a little Zin in spaghetti sauce, Chardonnay with sauteed mushrooms and butter, and scores of other wines when the recipe calls for it.  Of course, there are also those times, while drinking wine, when every dish seemed to warrant a dash of wine here and there whether dictated by a recipe or not, but I digress...

    In any event, it never crossed my mind to use a dessert or ice wine in cooking. But lo and behold, I read an article A Lesson in Enjoying Ice Wine that aptly stated "You pair it with desserts, drink it after meals, but you've never thought to use it to make your desserts, or use it in your meals".  Perhaps, its time we all venture out into new territory.  Imagine all the wonderful possibilities of cooking with ice wine...like with your French Toast....

    Warm Cherry and Peach Sangria

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    I was recently reading the magazine Every Day with Rachel Ray (catchy little title) and came across a recipe for a sangria that sounds delicious for those cold winter days. So I thought, why not ditch the usual coffee or hot chocolate and warm up with a little sangria. And with romance on the minds of many, it's the perfect drink for a night snuggled with your sweetie in front of the fire.  I'll leave the rest of the details to your imagination....
    chocolate_croissant_lg.jpgChef: Sharon Campbell
    Executive Pastry Chef, Monterey Plaza Hotel & Spa

    Prepared for Pairings at the Plaza during the 9th Annual Great Wine Escape in Monterey, CA

    What's for Holiday Dinner?

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    One holiday dinner down, one more to go!  Next week, families will be gathering around the table for one more holiday dinner. Do you know what you're having? Most likely a couple of favorites and maybe something new.

    If you're cooking the holiday dinner this year for the first time or want a slight twist on the tried and true, peruse some of the fabulous recipes we found!

    Main Dish
    Roast Skin on Pork Loin
    Salt and Pepper Crusted Prime Rib
    Horseradish and Herb Crusted Beef Rib Roast
    Baked Ham w/ Orange Mustard Pepper

    Entrees
    Mustard Roasted Potatoes
    Pepper Jelly-Glazed Carrots
    Green Beans w/ Sage and Pancetta
    Apple Chipotle Sweet Potato Puree


    Desserts
    Paula Deen's Snowflake Cookies
    Pumpkin Pie w/ Orange Marmalade
    White Chocolate and Peppermint Cookie Brittle
    Caramel Apple Pie


    What Does YOUR Typical Thanksgiving Dinner Include?

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    Thanksgiving is around the corner. Do you know what you're having? Besides the Turkey - it, of course, is always the main attraction. But what about the lesser known side dishes? They deserve love and attention too and are typically family favorites. Who can resist yams or mashed potatoes, turkey stuffing, green beans, and cranberry sauce!

    Not necessarily a side dish, but definitely worth pairing up - Turkey Wines!

    Below are links to "side attraction" dishes worth checking out:

    Please post and let us know what YOUR typical Thanksgiving Dinner includes!

    Thanksgiving: Turkey, Stuffing, and Gravy - Oh My

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    Where would Thanksgiving be without the Turkey and Stuffing. Oh sure, there's a few people out there that may be vegetarians or are like my roommate who does not eat turkey but has lasagna on Thanksgiving. However, for the majority of you, Turkey will be on the menu, placed in the middle of the table, and dressed in all it's stuffing/dressing/gravy glory!

    Your mouth is watering already in anticipation...and why not...Thanksgiving is only a few weeks away where good eats will abound. Let WineCountry.com point you in the right direction with a few ideas for this year's grand Turkey entrance!


    Turkey pairs well with wine and we have the perfect Turkey Wine Guide.

    Don't forget about the delicious side dishes!




    recipe_Pork.jpg

    Submitted by Chef Antonio Ghilarducci

    Depot Hotel Restaurant and Garden
    Sonoma


    This recipe is easily among my favorite ways to prepare pork.  Also, this can be easily adapted for a party of four to a banquet of forty.  The pork loin is slow roasted till moist and tender and served with a lightly sweet sauce and beautiful bitter endive.  This combination makes a truly elegant main course suitable for any meal.  Enjoy!

    Serves 6 as a main course


    Ingredients

    • 1 3# Piece of Boneless Pork Loin trimmed and tied
    • 12 Heads of Belgian Endive
    • 1 bottle good, but not great Vin Santo
    • 3 Shallots
    • 5 Large Cloves of Garlic, peeled
    • ½#  Shelled Walnuts
    • Good quality olive oil
    • Granulated Sugar
    • Unsalted Butter
    • Kosher Salt
    • Freshly Ground Black Pepper

    Oatmeal, Chocolate, Cherry and Walnut Cookies

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    cookies.jpg
    Gillian's Famous Oatmeal Cookie Recipe
    Submitted from Gillian Kite - Innkeeper/Owner of Craftsman Inn


    Classic Strawberry Shortcake

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    fdc943883.jpgFrom April through June is the best time to get ripe, delicious strawberries from California. Though most of us are still peeling off winter parkas and drying out from the rains, it's the height of the season for strawberries. This tasty recipe pairs the classic shortcake with fresh berries and whipped cream for a slice of heaven.

     

    Grilled New York Steak

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                    By Vincent Nattress, Culinary Consultant to Napa Free Range Beef

    FOOD+WINE PAIRING
    Although Cabernet Sauvignon is often heralded as the perfect foil for steaks, a wine such as Merlot, with softer and fruitier notes and lower acid, is a better match for beef prepared with saltier, sharper and more savory marinades.

    INGREDIENTS

    Serves 2-4

    • Two 10-12 ounce New York steaks
    • 1 clove garlic, thinly sliced
    • 1 teaspoon fresh thyme, chopped
    • 1 teaspoon soy sauce
    • 1 tablespoon olive oil
    • 1 teaspoon cracked black pepper

    Petto di Pollo in Crosta

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    polo.jpg
    Chef's Recipe Notes:
    This simple chicken dish has subtle touches of porcini and aged Parmigiano Reggiano, both of which add a light earthiness and nuttiness to the dish. The Parmigiano and the wine also add balanced saltiness and acidity to round out the dish.



    Marco Fiorina
    Restaurant Chef/Owner
    Posticino

    INGREDIENTS
    Serves 2-4

    • 2 tablespoons butter
    • 3 tablespoons olive oil
    • 4 boneless, skinless chicken breasts
    • Sea salt and freshly ground black pepper, to taste
    • 1/4 pound fresh porcini mushrooms, cleaned and  sliced (reconstituted, dried porcinis can be  substituted, as well as other deeply flavorful mushrooms)
    • 1/4 pound Parmigiano Reggiano cheese, shaved   thinly with a vegetable peeler
    • 1/2 cup white wine
    • 4 fresh thyme sprigs
    • 2 garlic cloves, minced
    • 1/2 pound spinach

     


       

    Grilled Eggplant Roulade

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    Recipe by Chef Andrei Litvinenko
    Kendall-Jackson Winery

    Heirloom Black Bell eggplants are sliced thin, brushed with garlic olive oil and grilled. We then layer our roulade with roasted sweet Italian heirloom peppers, sun dried tomato pesto, sweet basil leaves and Matos Family St. George cheese. The combination of the concentrated flavors and smokiness of the vegetables with the aged cheese pairs well with the rich tannins and complexity of the Highland Estates Grizz Ridge Merlot, as well as our Stature Merlot.


    Oregon Fudge Bars from Euphoria Chocolate

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    Filberts, also known as hazelnuts are what make these brownies so uniquely Oregonian. They're perfect for an after school treat or with fresh raspberries for a decadent evening dessert.

    Ingredients

    • 1 cup Dark Chocolate Buttons
    • 1/2 teaspoon salt
    • 1/2 stick of butter
    • 1 cup flour
    • 1/2 cup packed brown sugar
    • 1/2 teaspoon baking powder
    • 2 eggs
    • 1/2 cup chopped filberts (hazelnuts)
    • 1 teaspoon vanilla
    • 1/2 cup white sugar

    In a heavy saucepan or microwave oven, melt chocolate with shortening. Remove from heat. With wire whip, blend in sugars. Beat eggs lightly with vanilla and salt and stir into chocolate mixture. Mix flour with baking powder. Add, all at once, beating until smooth.

    Spread into greased 9-inch square pan. Sprinkle filberts over top and pat down with a spatula. Bake at 350°F for 20 minutes. Cool before cutting into bars. Makes 36 1 1/2" square bars.

    Grilled Bartlett Pears and Candied Walnuts

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    Wine Pairing:

    2003 Late Harvest Viognier, $25

    Ingredients - Candied Walnuts
    • 1 cup Walnut halves
    • 1 cup Water
    • 1 cup Sugar
    • 1/2 + tsp. Togarashi - Japanese chile mix
    • Salt 
    Ingredients - Pears
    • 3 ea. Bartlett pears, cut into 1/8ths, Cores removed
    • Sugar to taste
    • Salt to taste
    • 1 Tbsp. Canola oil
    • 1 lb. Point Reyes Blue Cheese
    • 3 Tbsp. Honey


    Duck Confit

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    Chef's Recipe Notes:

    This was our spin on duck a l'orange. Duck confit takes a real commitment to make. If you are looking for something simpler, you could use two seared duck breasts instead, sliced on top of each salad.
    DUSKIE ESTES AND JOHN STEWART - Chefs and co-owners - Zazu

    FOOD+WINE PAIRING
    Salads can be a tough food to pair with. The aromatics in Viognier work with the bitter and pepper found in salad greens' ginger and five-spice powder. The exotic citrus blossom and honeysuckle notes align with the kumquat dressing. The rich, viscous nature that a Viognier can have works with the duck confit.
    -- Chef JOHN STEWART

    INGREDIENTS
    Serves 6 to 8

    DUCK

    • 1 shallot, sliced in rings
    • 1 teaspoon grated fresh ginger
    • 1/2 teaspoon Chinese five-spice powder
    • 3/4 cup olive oil
    • Kosher salt and fresh ground black  pepper, to taste
    • 1/2 cup kumquats, thinly sliced
    • 1/2 cup Viognier
    • 2 tablespoons sugar
    • 1/4 cup sherry vinegar
    • 1 pound watercress, frisée and other  young lettuces, washed
    • 2 legs duck confit, picked


    John Stewart and Duskie Estes
    Chefs and co-owners
    Zazu

    Morel Mushroom and Goat Cheese Toasts

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    You will find Morel Mushroom and Goat Cheese Toasts on page 23 of "Mustards Cookbook," the acclaimed winner of the James Beard Award for the Best Americana Cookbook. Chef Cindy Pawlcyn is well known though out the United States, but can be mostly found at her signature restaurant, Mustards Grill, in Yountville and at Cindy's Backstreet Kitchen in St. Helena (CA).

    Roasted Pork Loin and Rosemary Potatoes

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    Pinot Noir is one of the most difficult wine grapes to grow requiring constant attention and long growing season. When it is made correctly it can be quite sublime. It pairs well with pork and matches well with fennel and rosemary. The following recipe uses both of these spices and the natural earthiness of Pinot Noir make a great combination.

    If you want to enhance the recipe a bit, after you make the butterflied pork roast, marinate it with olive oil, Pinot Noir, black pepper up to four hours, then proceed with the recipe.

    Ginger's Chocolate Dream

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    Hurley's general manager, Jerry Lampe, created this delight with exquisite Callebaut milk chocolate, melted to a smooth drizzle, for a favorite customer.

    • 1 ounce Ketel One Vodka
    • 1 ounce dark crème de cacao
    • Splash of Bailey's Irish Cream
    • 2 teaspoons Callebaut milk chocolate, melted
    Shake all ingredients except chocolate over ice and strain.
    Drizzle in melted chocolate.

     

    Hurley's Restaurant & Bar
    6518 Washington Street
    Yountville, CA
    (707) 944.2345

    Braised Beef Short Ribs

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    Redd Restaurant 

    Chef Eric C. Maczko
    Winery Chef, Pine Ridge Winery

    Prepared during a Creative Culinary Combinations Class held at the winery on Monday, January 30, 2006. The cooking seminars are $40 per person.

    Braising is a great way to help chase away any lingering winter blahs. What is better than the great smell of a long, slow cooked meal - that was easy to prepare and serve? This uncomplicated technique transforms tougher cuts of meats into juicy, tender morsels with a sauce that melds the flavors of the meat and vegetables intricately.


    Veramar Mulled Wine

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    mulledwine.jpg
    • 1 bottle red wine (Veramar Rooster Red)
    • 2 cups apple cider
    • 1/2-cup sugar
    • 4 sticks cinnamon
    • 5 whole cloves
    • 1 orange
       

    Cranberry Cornmeal Torte

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    Wine Country Recipe - Cranberry Cornmeal TorteBe adventurous and prepare a dessert outside of the usual pumpkin and sweet potato pie fare typically eaten at this time of year. Domaine Chandon recommends the Cranberry Cornmeal Torte along with any of their sparkling wines. Sparkling wine has an amazing ability to enhance a broad range of foods by refreshing and enlivening the palate. Follow this tasty recipe paired with sparkling wine and see how delicious this marriage can be.




    Ravioli with Butternut Squash, Sage, and Hazelnuts

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    Wine Country Recipe - Ravioi with Butternut SquashMediterranean cuisine is a specialty of Portland chef Ronnie MacQuarrie, who created this dish to highlight the toasty, earthy taste of hazelnuts-one of Oregon's largest exports. You can find this recipe and many others featuring the foods and wines of Oregon at www.traveloregon.com/bounty

    Rock Shrimp Skewers

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    Rock Shrimp Skewers
    with Ginger, Cilantro & Lime Butter

    Nickie Zeller of Pearl Restaurant in Napa, CA created this recipe for an event at the sparkling wine facility of Codornui. The winery is now named Artesa and produces still wines from the Carneros Region of Napa and Sonoma Counties, California.

    Easy to prepare and best served with your favorite bubbly!

    Roasted Pork Loin and Rosemary Potatoes

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    porkloin.jpgPinot Noir is one of the most difficult wine grapes to grow requiring constant attention and long growing season. When it is made correctly it can be quite sublime. It pairs well with pork and matches well with fennel and rosemary. The following recipe uses both of these spices and the natural earthiness of Pinot Noir make a great combination.

    Oysters Mustar'feller

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    oysters.jpgNapa Valley Wine Train
    Executive Chef : Kelly Macdonald

     

    INGREDIENTS

    • 12 Grays Harbor Oysters in a half shell (Oyster origin optional)
    • 3 Cups Champagne
    • 2 Cups Heavy Whipping Cream
    • 12 Ounces of fresh Spinach (stemmed, cleaned & dried)
    • 1 Cup Shallots (chopped)
    • 4 Tablespoons Dijon Mustard
    • 2 Tablespoons Whole Grain Mustard
    • ¼ Cup Grated Parmesan Cheese
    • ¼ Cup Bread Crumbs
    • 2 Tablespoons Butter
    • ¼ Teaspoon Dried Thyme
    • Salt & Pepper to taste
    • Sea Salt (optional)

    Oyster Chowder

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    Syrah Restaurant
    Chef :Josh Silvers

    INGREDIENTS

    • ½ cup Carrots diced
    • ½ cup fennel diced
    • ½ cup onion diced
    • ½ cup celery diced
    • ½ cup mushrooms diced
    • ½ tea. Garlic minced
    • 2 cups chopped shucked Hog Island Sweetwater oysters
    • 1 oz pernod
    • ½ cup white wine
    • 3 tbl. Butter (unsalted)
    • 2 cups water
    • 2 cups cream
    • 1tsp.taragonne chopped
    • 1 tsp. Italian parsley chopped
    • S & P to taste
    • Tabasco

    Method:
    Melt butter & sauté first five ingredients and sweat, then add garlic cook 2 min. add pastas & flambé, add wine, oysters + the juice, cook 2 min. add cream & water, bring to a simmer, add tarragon cook 10 to 15 min, season with S&P, and Tabasco to taste,
    Pour in to a warm bowel, top with parsley and serve

    Fresh Beet Salad

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    beetsalad.jpgFresh Beet Salad
    Grilled Plums, Pickled Fennel, Pecan Crusted Chèvre

    Mixx Restaurant & Bar

    Executive Chef : Dan Berman
    Sous Chef : Bridget Pollock
    Line Cook : Patrick Hickey

    Gables Wine Country Inn Wine and Cheese Omelet

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    omlet.jpg

    This recipe serves 12, so its perfect for big brunches or family get-togethers

    • 1 large loaf day-old French bread, broken into small pieces
    • 6 tablespoons unsalted butter, melted
    • ¾ pound domestic Swiss cheese, shredded
    • 1 ½ cups diced baked ham
    • 16 eggs
    • 3 ¼ cups milk
    • ½ cup dry white wine
    • 1 tablespoon German mustard
    • 1/8 tsp. ground red pepper
    • 1 ½ cups sour cream
    • 4 large whole spring onions, minced
    • ¼ tsp. freshly ground pepper
    • 1 cup freshly grated Parmesan cheese

    Grilled Vegetable Stacks

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    Brought to you by Gourmet Every Day Cookbook

    You can do this with just about any veggies that you happen to have and any type of cheese that melts. Try Fontina or Gruyère, you and your family will be begging for more.

    Ingredients

    • 4 medium (about 3 inches in diameter) portabella mushrooms, dark gills scooped out
    • 1 red bell pepper, quartered lengthwise
    • 1 yellow bell pepper, quartered lengthwise
    • 4 slices medium to large zucchini, cut into rounds
    • 4 slices medium eggplant, cut into rounds
    • 4 slices fresh mozzarella
    • Olive oil
    • Salt (preferably kosher or sea salt) and freshly ground pepper
    • 1 cup Roasted Tomato with Balsamic Savory Condiment
    • 4 rosemary branches 4-5 inches in length, bottom two-thirds of leaves removed

    Sesame Swordfish Skewers with Dipping Sauce

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    Brought to you by Gourmet Every Day Cookbook

    This appetizer is a conversation starter for sure and will probably be the talk of the party. You can use any firm fish and for fun, use both black and white sesame seeds.


    Ingredients

    • 3⁄4 cup Made In Napa Valley Shanghai Tangerine Sesame Marinade
    • 1 pound swordfish steak, cut into 1-inch cubes (about 20 cubes)
    • 20 snow peas
    • 1⁄4 cup sesame seeds, toasted
    • 20 cherry tomatoes
    • Toothpicks (look for interesting ones at Asian markets)

    Making a Martini the Monterey Way

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    martini.jpgThere is a sense of style embodied by the angular martini glass that evokes images of chic girls with sassy thoughts, cigar-soaked 50's nostalgia, and  intimate evenings of slightly boozy conversation. Martini's are high-octane, a bit pricey, and exemplify an evening of sophisticated fun.If you are looking for a twist on the old favorite, below are recipes from three of Monterey's nifty hang-outs. Enjoy them at the source, or try your hand at home.

     


    Savory Mushroom Tart

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    Chef Tom Hudgensen
    Moosse Cafe

    Dining in MendocinoWe are lucky to have a company that grows delectable fresh shiitake mushrooms in our area--the Little River Mushroom Company. They deliver a big basket to us each week. We usually grill them with other vegetables to be served over creamy polenta with a shallot cream sauce and a scattering of fresh herbs for a meatless entrée. The following Savory Mushroom Tart makes a great appetizer or light entrée--and tastes wonderful with Syrah.

    Coffee Dusted Bison Rib Eye

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    Courtesy Lawson's Station and Shotgun Restaurant

    For the Potatoes

    Cut assorted fingerling potatoes in half lengthwise. Toss in a bowl with a light amount of olive oil, fresh chopped herbs, (such as basil, rosemary, thyme, Italian parsley) and kosher salt and fresh ground pepper. Roast in oven skin side down @ 400 degrees until just tender to the touch. (About 20 minutes.)

    Sage-Encrusted Rib Roast with Root Vegetable Ragout

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    Submitted by Chef Eric C. Maczko, Pine Ridge Winery

    NAPA VALLEY, CA - Throw some new spice into your Thanksgiving menu. It may be time to trade in the usual bird for a savory roasted ribeye. Pine Ridge Winery plates up this Sage-Encrusted Rib Roast with Root Vegetable Ragout. Highlighting all the traditional flavors of fall, this roast will add a rich nuance to your holiday spread and be the perfect pairing for your cab-loving friends.

    Ingredients
    • 6-8 pound bone-in ribeye
    • 1 bundle sage
    • 2 ounces 2003 Howell Mountain Cabernet Sauvignon
    • 1 quart beef stock
    • 2 tablespoons vegetable oil, separated
    • 1 teaspoon flour
    • Salt and pepper to taste
    • 2 carrots, medium dice
    • 2 parsnips, medium dice
    • 2 turnips, medium dice
    • 1 rutabaga, medium dice
    • 1 head garlic, cloves peeled but whole

    Pan Roasted Duck Breast

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    FROM THE KITCHEN

    Pan Roasted Duck Breast with Blackberry, Brandy & Green Peppercorn Sauce over Sweet Corn Grits

    BY JEFF MALL| ZIN RESTAURANT

    ZIN Restaurant & Wine Bar owned by childhood friends Jeff Mall and Scott Silva of Healdsburg, focus on updating and enhancing American regional dishes. Zin's seasonal menus are set to be paired with local wines that feature the unique varietal characteristics of this world-renowned viticultural area. 

    Liberty Duck Preparation and Dry Rub Recipes

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    duck.jpg

    INGREDIENTS

    "Love Rub"

    • 2 T Paprika
    • ½ T Coriander
    • 1 T Chili Powder
    • 1/4 t Cayenne
    • 1 t Chinese 5 Spice
    • ½ t Cumin
    • 1/4 t Cinnamon
    • 1/4 t Nutmeg
    • 2 T Kosher Salt
    • 8 T Brown Sugar
    • 1 t White Pepper
    • ½ t Black Pepper
    • 2 t Oregano
    • 1 T Thyme

    Cardamom Rub

    • ½ T Cardamom & Pepper
    • ½ t Salt (or to taste)
    • ½ t White or Black Pepper

     

    Butter Poached Oysters with Zucchini, Leeks and Caviar

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    Courtesy Evan Treadwell, Chef / Lido Restaurant

    Ingredients
    • 1/2 cup diced leeks, white part only
    • 20 fresh oysters in the shell
    • 1/2 cup white wine
    • 1/2 cup fish fumet
    • 1/2 cup bottled clam juice
    • 1/2 cup oyster Liquor, reserved from oysters
    • 1 tablespoon Cognac
    • 2 small shallots, peeled and minced
    • 1 cup zucchini brunoise
    • 1 sprig thyme
    • 1 bay leaf
    • 1/4 cup heavy cream
    • 6 tablespoons unsalted butter

    Thai BBQ "Atkins Ranch" Lamb Chops

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    Thai BBQ "Atkins Ranch" Lamb Chops

    Submitted by Executive Chef Peter Pahk

     NAPA VALLEY, CA - Silverado Resort is the place for great dining in Napa Valley whether you are looking for fine dining or casual fare. One of their restaurants, The Royal Oak, features the superb culinary talent of Executive Chef Peter Pahk. Below is a recipe for one of the many entrees served up by this award-winning chef.

    Perfectly Paired: Recipes with Italian Flair from Pasta Prego

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    Risotto Milanese.jpg

    This casual Italian eatery in Napa features authentic flavors from Italy that pair wonderfully with the light, crisp flavors of sparkling Brut.

    Mendocino Wild Huckleberry Granita

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    From Executive Chef Alan Kantor, MacCallum House Restaurant
    Serves 4 to 6

    Apple Tarte Tatin

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    Submitted By François de Mélogue
    Brewery Gulch Inn

    Mendocino's Brewery Gulch Inn Executive Chef François de Mélogue takes advantage of Anderson Valley's bounty of Granny Smith apples for his special Tarte Tatin served warm with caramel ice cream. Join Chef de Mélogue for the Apple Harvest Dinner on September 23, 2006 when he displays the talents which make the Inn's breakfasts and lavish wine hour hors d'oeuvres so memorable. He also offers extraordinary in-room dinners by advance reservation. Visit www.brewerygulchinn.com for more information.

    .

    Cream of Tomato Soup in Puff Pastry

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    puffpastrysoup.jpg

    Le Crème de Tomatoes en Croute
    (Cream of Tomato Soup in Puff Pastry)

    PJ Steak & Seafood


    Grilled Lamb Loin with Zinfandel Sage Morel Sauce

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    Recipe developed for Amador Foothill Winery by
    Matt Pinsonneult, Chef, Sierra Nevada Tap Room and Restaurant Chico, CA

    Heady Zinfandels, like those of the Sierra Foothills, pair beautifully with late-winter meats and mushrooms. This recipe takes fresh spring lamb and marries it with a luscious Zinfandel sauce complemented by the earthiness of sage and morel mushrooms.

    Sweet White Corn with Crab & Chive Oil

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    cornsoup.jpgBY ROBERT CURRY | WINE SPECTATOR GREYSTONE RESTAURANT

    The first appearance of local sweet corn is the inspiration for this heavenly soup. Capturing the fleeting flavors of summer, Chef Curry likes to create layers of interest in his food by creating both complementary tastes (that of the corn and the crab) and those flavors that act as contrasts (the sweetness of the corn and the smokiness of the bacon). The herbal undertones suggest the verdantness of the garden and the lightness that is life in the Wine Country in July and August.


    Lamb Braciole Appetizer

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    Lamb Braciole.jpgPiccolinos Cafe

    Joe Salerno, Chef/Owner

    Indulge in a slice of Italy when you taste old world Italian cuisine at Piccolinos Café located in downtown Napa. You will always find something unique at Piccolinos, where the highly creative chefs use the best local produce and fresh seafood to create delicious appetizers and entrees. Get cooking in the kitchen with this lamb appetizer recipe sure to delight everyone at your next dinner party!

    Savory Goat Cheese Salad Dressing

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    salad.jpgSubmitted by Adorable Purple Victorian

    The organic gardens of the Adorable Purple Victorian are a culinary delight. Guests are welcome to harvest a light lunch from the salad and herb garden, that includes arugula, spinach, basil and a variety of lettuces in season. A nearby wine barrel is brimming with roma tomatoes, chives and dill. This creamy dressing is delectable on mixed greens, a baked potato or as a dip for fresh veggies.

    Strawberries & Cream Napoleon

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    napoleon pastry.jpgSubmitted by Glen Ellen Inn

    A delicious story, read the new novel by Michele Scott "Murder by the Glass" that is full of wine country romance, mystery and RECIPES! This wine lover's mystery takes place in Napa and Sonoma Wine Country and includes several recipes and wine pairings from premier restaurants, wineries, and accomodations in these wine regions. Below is just one of the many wine pairing recipes you will find in Murder by the Glass.

    Seared Day Boat Scallops

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                                                   Seared Day Boat Scallops
                     WITH CAULIFLOWER PUREE, SMOKED SEA TROUT CAVIAR, CHIVE OIL
     
     

     

    Sonoma Citrus Chicken Salad

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                                              Sonoma Citrus Chicken Salad
    Alexander Valley Grille at Chateau Souverain
     
     

    Braised Lamb Shanks

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       By Jim White, Casa Vieja

    Exuberant chef and local radio/TV celebrity Jim White presides over Casa
    Vieja in charming Corrales, New Mexico. Chef White creates what he calls
    "progressive regional" cuisine, inspired by generations of New Mexico cooks
    and personal family recipes. Casa Vieja is a 300-year old example of
    Spanish Colonial architecture and a dramatic backdrop for White's
    ever-changing regional dishes. Built near the time of the founding of
    Albuquerque, the old house allegedly hosts a ghost or two.

     

    Risotto with Chanterelles and Leeks

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    Recipe: Risotto with Chantrelles and LeeksINGREDIENTS

    Serves 6

    • 1 c. Italian rice (look for Arborio, Carnaroli, or Vialone Nano)  rice
    • 1/2 onion, finely chopped
    • 4 T. mild extra virgin olive oil
    • 1 c. Pinot Grigio or other dry white wine
    • 4 c. light vegetable or chicken stock - hot
    • 1 lb. fresh chanterelle mushrooms
    • 1large bunch leeks, julienned and cooked in butter until just soft
    • 1 clove garlic, minced
    • 1 bunch Italian parsley, finely chopped
    • 4 T. butter, unsalted, cut into cubes
    • 1/2 cup Reggio Parmigiano cheese, grated
    • salt and pepper

    Spring Lamb with Honey & Thyme Baby Vegetables

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    rackoflamb.jpgSubmitted by St. Francis Winery Chef, Todd Muir

    Salt, Pepper and Dijon! Add zip and zest to spring with this Lamb delight. Chioggia beets and turnips turn into a heavenly wonder when paired with thyme and honey. Enjoy Chef Todd Muir's specialties when you visit St. Francis Winery.

    Roast Pork with Blackberry Demi-Glace

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    roast pork.jpgSubmitted by Goosecross Cellars

    Sunday dinners just became a lot easier. Tempt your family and friend's food and wine palate with Roast Pork with Blackberry Demi-Glace and Goosecross Cellars Merlot. Pressed for time? Sign up for Goosecross Cellars and Napa Valley Grille's Epicurean Explorations featuring three course lunches with wine pairings on Sunday afternoons throughout the summer.

    Warm Spinach Salad with Gorganzola and Spiced Pecans

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    Goat Cheese and Warm Spinach Salad.jpgTry this simple warm salad from Fort Bragg's Mendo Bistro at home. The warm dressing just wilts the leaves, and makes for a savory, decadent start to any WineCountry meal. Pair with a Gewurtztraminer, like the local Navarro 2004 Gewürztraminer, Estate Bottled.

    Roast Leg of Lamb Marinated with Garlic Confit

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    legoflamb.jpgSubmitted By Pine Ridge Winery 

    INGREDIENTS

    • 1 leg of lamb, shank and excess fat removed
    • 4 heads of garlic, cloves removed and peeled but left whole
    • 2 tablespoons shallots, minced
    • 2 tablespoons thyme, chopped
    • 1-2 cups olive oil
    • 2 bay leaves
    • 8 ounces flageolet beans soaked in water overnight
    • 1 carrot, split lengthwise
    • 1 white onion, cut in half
    • 6 ounces grapeseed oil
    • 8 ounces (1 stick) whole butter
    • 8 ounces chicken stock
    • 2 tablespoons parsley, chopped
    • Salt and pepper to taste

    Roast Half Guinea Hen

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    guinea hen.jpegRoast Half Guinea Hen, Green Garlic Spaetzle & Sun-Dried Tomato Pesto

    Recipe by Chef Darren Robey
    Harmony Restaurant

    The light and delicate flavors of this dish are a perfect combination to usher in spring. The mild but flavorful hen is plated atop robust garlic spaetzle, verdant broccoli rabe and tangy sun-dried tomato pesto. The combination of bold and sweet flavors pairs beautifully with the fruit and slight spiciness of this Italian varietal wine, which is similar to Zinfandel.


    Braised Beef Short Ribs With Gremolata

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    beefshortribs.jpgSubmitted by Topelo Winery

    LOCALS website has great recipes and food pairing tips. This month, they are featuring Topel Winery from Mendocino Wine Country who submitted the recipe Braised Beef Short Ribs with Gremolata that pairs nicely with their 2001 Cabernet Sauvignon.

    Domaine Carneros Pinot Wine Pairing Recipe

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    DomaineCarnerosLrgPic.jpg

    Sautéed Salmon with Green Garlic Barley and Portabello Mushroom with Red Wine Sauce

    Spring is just around the corner! Domaine Carneros is prepared to help you celebrate the upcoming season with this wonderful wine pairing recipe featuring Salmon with a red wine sauce. Serve with their Domaine Carneros Avant-Garde Pinot Noir. Bon Appétit!


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