Recently in Appetizer Category

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

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: 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.

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: 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.


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

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

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.

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

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



Mediterranean Stuffed Focaccia

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Submitted by: The Inn on First

recipe_InnOnFirst_Mediterranean-Stuffed-Focaccia.jpgHere is a delicious, Summer meal that can be made ahead of time and served at room temperature or warmed in the oven. It is great for picnics, afternoon pool parties, or even for breakfast with a poached egg on top!

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.

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

Mini Crab Cake Appetizers

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mini-crab-cakes_large.jpgSubmitted by Domain Chandon

Here is a true American classic that just begs to be paired with a top-quality California sparkling wine. Whether you choose blue crab from the Chesapeake Bay or Dungeness crab from the Pacific Northwest, these miniature cakes will melt in your mouth. For the sake of convenience, you can do the prep work a day in advance and pop the baking pans in the oven while your guests are enjoying their first glass of wine.

Preparation time: 1 hour and 15 minutes

Ingredients

  • 8 oz cream cheese, brought to room temperature
  • ¾ cup finely grated Parmesan cheese, divided
  • 1 large egg
  • ¼ cup sour cream
  • 1 tsp finely grated orange peel
  • ½ tsp finely grated lemon peel
  • 4 tsp plus 2 tbsp chopped fresh chives, divided
  • ¼ tsp coarse kosher salt
  • Large pinch of cayenne pepper
  • 6 oz fresh lump crabmeat, picked over, patted dry and coarsely shredded
  • 1 cup Panko (Japanese breadcrumbs)*
  • ¼ cup (½ stick) unsalted butter, melted, plus more for pans
  • Fresh chives, cut into pieces

Kitchen equipment: Electric mixer, 2 mini muffin pans

Garden Vegetable Frittata

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santaNella1.jpgSubmitted by  Chef Bob Reeves of Santa Nella House Bed and Breakfast

Here at the Santa Nella House Bed and Breakfast, we use the fresh herbs and tomatoes from our garden and other local produce to create a luscious recipe for one of our gourmet breakfasts.  Along with home baked muffins, breads or coffee cakes, seasoned potatoes and homemade sausage, our meals will send you off for a day to enjoy our many sights and activities here in the Russian River area.   Please view our website for more information and a list of our specials, www.santanellahouse.com.

Seasonal Snackage

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By Deirdre Bourdet

Harvest 2009 is underway in Napa, meaning that the harvest party season is officially upon us. And that of course calls for celebration.

I am a staunch believer that when it comes to entertaining, simple is best. My favorite kind of dinner party is actually the all-appetizer sort, because (1) appetizers are typically the most interesting part of a meal; (2) the host can get all the preparation done in advance and never has to tear herself away from the party to clear dishes or prep the next course; (3) people can snack continuously all evening; and (4) sensational market-driven starters are a snap to make, especially this time of year.

I Nduja Tonight

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boccalone nduja.jpgBy Deirdre Bourdet

Hot summer nights call for sexy music and spicy company... enter nduja, everybody's favorite spreadable salame. Assertive, tender, musky, and exotic, it's everything you're looking for, and you can spread it on a cracker too.

Nduja, pronounced "en-DOO-yah"(not "NOOD-jah," as I was hoping) is a traditional cured pork salumi product that originates from Calabria, the "toe" region of Italy. The name derives from the French andouille, which is another type of spiced pork sausage bearing only a faint resemblance to nduja.

A domestic version of this Calabrian classic is now making Americans swoon, thanks to Chris Cosentino (of Incanto restaurant fame) and his Oakland-based artisanal charcuterie business, Boccalone. Cosentino's nduja features a unique, almost rillettes-like texture, hints of sour orange and smoke, plus plenty of heat from a variety of chilies that also lend the meat a fiery red hue. The salted meat and spices are fermented, lightly smoked, and dehydrated only enough to firm up the exterior casing, leaving the inside enticingly soft.

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

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!

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