Castello di Amorosa Dessert Recipe

Red Wine Pear Chocolate Cake

Castello di Amorosa Dessert Recipe

Recipe Date: July 1st, 2020
Difficulty: Easy
Measurements: Imperial (US)

Red Wine Pear Chocolate Cake

From Pastry Tales

Ingredients

For the bundt cake

1 1/2 cup unsalted butter, room temperature

1/4 cup light brown sugar

3/4 cup white granulated sugar

3 large eggs, room temperature

2 teaspoons vanlla extract

2 1/4 cups all purpose flour

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup yogurt or sour cream

3/4 cup wine, I chose to use Zinfandel

1-2 cans pears, you should cut each half of pear in 2 slices. You should decide how much pears you add in your cake. I used 1 can and I think I could have used more.

For the glaze:

1 3/4 cups powdered sugar, sifted

red wine, I used Zinfandel

For decoration:

Chopped chocolate. I used Brix chocolate for wine.

Instructions

For the cake

1.- Preheat oven to 350 F. Grease Bundt pan and set aside.

2.- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside.

3.- In a bowl of a stand up mixer and with the paddle attachment, mix butter, white sugar and brown sugar, for about 4 minutes. Add eggs, one by one mixing well after each addition. Add in vanilla extract.

4.- Incorporate half of the dry ingredients into the wet ingredients, then add yogurt and wine, mixing it carefully. Then, add the rest of the dry ingredients.

5.-Pour half of the batter into prepared pan. Take the pears and put them on the top of the batter. Add the other half of the batter.

6.-Bake for about 45  minutes, or until a knife inserted in the middle of the cake comes out clean. Allow the cake to cool completely.

For the glaze

1.- In a small bowl, add some wine into the sifted powdered sugar and mix it until it becomes a thick glaze.

2.- Decorate the cake with glaze and sprinkle chopped chocolate before the glaze sets.

Enjoy and cheers!


Related Products – Old Vine Zinfandel



Best California Chardonnay

The Fifty Best - California Chardonnay

Bradley Aden

June 24th, 2020

Best California Chardonnay

From the Napa Valley to New York. Castello di Amorosa’s Reserve Chardonnay won a gold medal in the Fifty Best professional wine tasting in New York. Twenty-three premium wine contenders were evaluated for the distinguished “Best California Chardonnay” awards for 2020.

Using professional criteria, the pre-qualified panel of judges blind-tasted the chardonnays and rated them individually on a 1 to 5-point scoring system with 5 being the highest. After tallying the scores, medals were awarded based on the judges’ impressions.

Chardonnay is the most widely planted white grape variety, globally. The grape originated in a small village of Chardonnay in France and is now grown throughout the world. Castello’s Reserve Chardonnay is grown in the cool-climate Los Carneros AVA of the Napa Valley.

The wine judges had the following observation of our award-winning Reserve Chardonnay:

Following fermentation, this 100% Chardonnay was aged in 100% new Burgundian French oak barrels for 12 months prior to bottling. Aroma: Green apple, rambutan, lemon peel, minerality, subtle malo, slight oak, buttery. Palate: Bountiful lemon, lemon peel, apple, pear, melon, mango, peach, great tropical fruit, floral, cedar box, balanced oak, buttery, buttered popcorn, creamy, vanilla, smooth, crisp, classic California chardonnay. Finish: Ripe lemon, lime, mango, papaya, oak, vanilla, creamy, soft, balanced.

The complete results, along with tasting notes, can be viewed here:

https://www.thefiftybest.com/wine/best_california_chardonnay/

TheFiftyBest.com is a digital guide to wines & spirits, featuring rated listings resulting from proprietary blind tastings as judged by wine/spirits journalists, sommeliers, wine/spirit retailers, mixologists, wine consultants and connoisseurs. The Fifty Best achieves the highest standards of spirits evaluations by adhering to strict tasting rules and rigorous methodology.



Celebrity Guests of The Castle

Celebrity Guests of Castello di Amorosa

You Never Know Who You Might See at Castello di Amorosa. Check out some of our well known visitors that have been through the halls of the Castello.

Arnold Schwarzenegger

The former Mr. Universe and Governor of California visited Castello back in 2016. He was a personal guest of Dario Sattui, he was given personal private tour by Dario.

Robert Redford

The retired Actor & Director has been a longtime resident of the Napa Valley. Mr. Redford visited Castello di Amorosa when he performed at the annual Festival Napa Valley in July of 2018.

Francis Ford Coppola

One of the greatest directors in the history of Cinema, is also a fellow vintner and longtime friend of Creator Dario Sattui. The director of Godfather, has been to the Castello on many occasions. Here, he is pictured at our Pagan Ball spectacular with his wife Eleanor.

Gordon Ramsay

Celebrity chef Gordon Ramsay was the most recent celebrity visitor of Castello di Amorosa. Gordon filmed American Road Trip which can be seen here. He visited in 2019 during the week of our Harvest Celebration.

Adam Sandler

One of the first celebrity visitors of the Castello. Adam Sandler was the star of the Disney movie Bedtime Stories which was filmed at Castello di Amorosa in 2008.

C.C. Sabathia & E-40

The Vallejo native & Hall-of-Fame New York Yankee pitcher C.C. Sabathia had a private event at the Castello in 2018. Among his guests was fellow Vallejo native, rapper E-40.

The Kardashians

The Kardashians had the “#bestday” at Castello di Amorosa in March 2016. The ladies took a private tour of the Castle, while filming part of an episode for Keeping up with The Kardashians. All three ended up wearing crowns.

Mayor Rudy Giuliani

Giuliani served as the 107th Mayor of New York City from 1994 to 2001. He came to the Castello in 2010 with his wife and enjoyed a private food & wine tour in the Royal Apartment with sommelier Mary Davidek. He currently acts as an attorney to President Donald Trump.

Fergie

Fergie attended a benefit and even performed at Castello di Amorosa. She originally achieved chart success as part of the hip hop group The Black Eyed Peas.

Mario Andretti

Mario Andretti

Here’s a memory from back in 2010. That’s Mario Andretti with Castello President, Georg Salzner Great visit with one of the best race car drivers ever!

Bon Jovi

In 1986, the New Jersey native broke onto the scene selling more than 20 million records. Bon Jovi attended a benefit concert at Castello di Amorosa back in 2014.



Introducing The Castello Victorian

Bradley Aden

March 11th, 2020

The Castello Victorian – The Newest Addition

Built in 1886, Castello Victorian is a historic 4 bedroom Victorian home located in Calistoga, CA. Recently restored to its historic charm and converted into an Inn, this 3600 sq ft home is perfect for individuals, couples or families looking to either rent individual rooms or book the entire house while visiting Napa Valley. Built in 1886, Castello Victorian is a historic 4 bedroom Victorian home located in Calistoga, CA. Recently restored to its historic charm and converted into an Inn, this 3600 sq ft home is perfect for individuals, couples or families looking to either rent individual rooms or book the entire house while visiting Napa Valley.

Whether you’re looking for an individual room to stay or an entire house to entertain, make your next visit to Napa Valley one to remember at Castello Victorian! Bring along your friends, your family, and stay in your own private vacation home.

This spacious, updated Victorian Inn is surrounded by majestic trees, outdoor-dining deck, and a BBQ area – perfect for relaxing and entertaining with family and friends. This 3600 sqft home offers:

  • 4 bedrooms, each with their own private baths
  • Large living room with WIFI and cable TV
  • Full-equipped and newly updated kitchen
  • Bar area with wine refrigerator
  • Laundry – washer/dryer
  • Beautiful backyard with redwood decking for BBQ’s and al fresco dining

Book Now


Fritatta

Recipe Date: March 2nd, 2020
Difficulty: Easy
Serving Size: 4
Cook Time: 00:15
Measurements: Imperial (US)

Frittata

Ingredients

A Frittata can be made with an assortment of ingredients; mushrooms, broccoli, cauliflower, or zucchini. For a heartier main course preparation, ground sausage, bacon or potatoes can be included. To make a frittata, beaten eggs are cooked briefly in a hot skillet along with other ingredients like onions, spinach, bacon and/or potatoes, and then topped with cheese and finished in the oven.

The Castello provided the bounty for this frittata. The royal chickens supplied the organic free range eggs. From the castle garden; zucchini, red and yellow pepper and serrano chili peppers.

Directions

♦ In medium size bowl, using a fork, blend together 4 – 6 eggs, grated Parmesan, 1/2 tsp pepper, and 1/4 tsp salt.

♦ Heat 12-inch non-stick, oven safe saute pan over medium high heat.

♦ Add butter to pan and melt. Add frittata contents. Pour egg mixture into pan and stir with rubber spatula.

♦ Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top.

♦ Sprinkle with parsley and additional grated parm.

♦ Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy.



Balsamic Vinegar Reduction

Recipe Date: February 27th, 2020
Difficulty: Easy
Serving Size: 2
Cook Time: 01:00:00
Measurements: Imperial (US)

Balsamic Vinegar Reduction

The dictionary defines reduction as the act or process of reducing. This is concise and fairly straightforward. In the kitchen, reductions are equally concise and straightforward. Reducing is simply the process of thickening a liquid i.e. soup, sauce, wine etc. by heating. This slowly causes evaporation thereby intensifying the flavor of the liquid. Using a pan without a lid is preferable (which allows the vapors to escape) until the desired volume is reached.

Ingredients

  • 20 oz Balsamic Vinegar

Directions

  • Pour Balsamic Vinegar into a large sauté pan to maximize surface to balsamic ratio. Start at medium heat stirring occasionally, increasing stirring as it thickens. Do not overheat the Balsamic to the point of simmering or boiling—this is a slow reduction. Target temp is a constant 190 degrees. 68 ounces will reduce to approximately 15 oz. (lasts forever and worth every minute) Store in the fridge in a squeeze-bottle and it will become thicker and more viscous over time.
  • Serving suggestions: Serve over hard cheeses, Caprese Salad or drizzle on chicken before roasting.
  • ** Warning** as this reduces the vinegar odors can get intense; I prefer to do this on day with a cross-draft and the windows open.



Heirloom Caprese Salad

Recipe Date: February 26th, 2020
Difficulty: Easy
Serving Size: 4
Cook Time: 01:00:00
Measurements: Imperial (US)

Heirloom Caprese Salad

The best Caprese salad around. Fresh from the farm ingredients are the real key. Use summer tomatoes if at all possible. Quality mozzarella, basil and olive oil are essential in this recipe.

Ingredients

  • 2 pounds mixed heirloom tomatoes or the best ripe tomatoes available
  • 8-ounce ball of mozzarella, preferably fresh or packed in water
  • Handful of fresh basil (smaller leaves look nicer)
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon flaky sea salt or ¼ teaspoon kosher salt, to taste
  • Freshly ground black pepper

Directions

  • With a serrated knife, cut the tomatoes into ¼″ thick slices. Arrange them on a large serving platter, overlapping their edges and varying the shapes as best you can.
  • Cut the burrata or mozzarella into ¼″ to ½″ slices (burrata is tricky since the inside is so creamy; I cut it into ½″ slices and gently tugged the slices into smaller sections, see photos). Tuck the cheese around and underneath the tomatoes, dispersing it relatively evenly across the platter.
  • Sprinkle basil leaves all over, and tuck a few more into the crevices. Drizzle the olive oil over the salad. Sprinkle generously with salt and pepper.
  • For the best flavor (if you have the time), let the salad rest for 30 minutes so the tomatoes release some juices and the flavors have time to mingle. This salad is best served within a few hours. Leftovers will keep, covered and refrigerated, for up to 3 days.



Sautéed Button Mushrooms

Recipe Date: February 26th, 2020
Difficulty: Easy
Serving Size: 4
Cook Time: 00:15
Measurements: Imperial (US)

Sautéed Button Mushrooms

Ingredients

  • 6 tbsps Extra virgin olive oil
  • 1 1/2 lbs whole small button mushrooms, wiped clean
  • 3 tbsps butter
  • gray sea salt
  • 1 tbsp minced garlic
  • 1 1/2 tsps fresh thyme leaves, chopped
  • 2 tbsps lemon juice
  • 1/2 cup white wine
  • 1 tbsp chopped parsley leaves

Directions

  • In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
  • Add the butter. Cook and toss for 5 minutes, until beautifully browned.
  • Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
  • Toss in the parsley and serve immediately.
  • Learn how to cook the perfect filet mignon to pair with your mushrooms with this great instructional video from our friends at Best Filet Mignon:



Scallops Recipe

Seared Scallops & Sweet Corn Salad

Scallops Recipe

Recipe Date: February 26th, 2020
Difficulty: Easy
Serving Size: 4
Cook Time: 00:20
Measurements: Imperial (US)

Seared Scallops & Sweet Corn Salad

From Mary Davidek

Ingredients

  • 4 Ears fresh sweet raw corn, husked
  • 2 Pints cherry tomatoes, halved
  • 1/2 Red onion, thinly sliced
  • 2 Radishes, thinly sliced
  • 4 tbsps Grapeseed oil
  • Juice of one lemon
  • 1 lb Large Scallops
  • 1 tbsp Butter
  • Salt and Pepper to taste

Directions

Salad

Cut the kernels of corn off the cob with a sharp knife.  Mix the raw corn with the halved cherry tomatoes, red onion and radish in a large bowl.  Whisk 3 tablespoons of grapeseed oil and all of the lemon juice together in a small bowl and drizzle over the corn mixture.  Season with salt and pepper to taste. Toss and coat.

Seared Scallops

Heat one tablespoon of butter and the one remaining table spoon grapeseed oil in a heavy-bottmed sauté pan over medium-high heat. Season the scallops with salt and pepper, then add them to the pan and cook until done, around 2 minutes a side.  Remove from the pan and divide among 4 plates, serve the salad on the side.

Serve this cool, fresh salad with a chilled Chardonnay such as our Napa Valley Reserve Chardonnay or “Bien Nacido” Chardonnay.

Adapted from Wine Spectator



Cook with Castello President Georg Salzner

Dario Sattui

February 26th, 2020

Welcome to our Home Part 2 – Castello President Georg Salzner

Castello President Georg Salzner cooks one of his favorite recipes at his home in St. Helena. The video features one of his favorite dishes, Cotoletta Alla Milanese (aka German Schnitzel). This German dish is very popular throughout Europe, especially in Germany & Austria. Pair with Pinot Noir from our Morning Dew Ranch estate, this Pinot has enticing aromas of brambleberries, toasted sage, white pepper, and clove lead to plush layers of red fruits. Drop us a comment below and let us know what recipes you would like to see us cover.

Recipe Directions:

Wiener Schnitzel

1. Prepare three shallow pans for dredging the pork filets, fill one with flour, the second with beaten eggs and heavy cream, and the third with breadcrumbs. Generously salt and pepper both sides of the pork filets. Dredge each filet in the flour, then eggs, then breadcrumbs, making sure to shake off excess flour before dipping in the eggs. Set breaded filets aside on a plate for frying.

2. Fill a large sauté pan with 1/2″ grapeseed oil and heat to medium high (not too hot; oil should pop gently when you throw a droplet of water in to test it). Carefully place breaded schnitzel in the hot pan, laying the filet away from you to prevent hot oil from splashing. Pan should fit about 4 filets at a time. Saute filets approximately 3-5 minutes until golden brown, turning once for even cooking. Remove cooked schnitzel to a plate lined with paper towels to absorb extra oil.

3. Serve with lemon wedges and lingnonberry sauce.

Cucumber Salad

1. Peel and thinly slice the cucumbers and add salt, pepper, and sugar. Let rest for 5 minutes.

2. Squeeze excess liquid from the cucumbers and add vinegar, onions, heavy cream, and fresh dill. Toss thoroughly and serve with schnitzel.

Schnitzel Ingredients

  • 2 pounds pork loin cut into 1/3″ thick pieces (tenderized to 1/4″ thick)
  • 4 eggs
  • 1/4 cup heavy cream or milk
  • 3 cups all purpose flour
  • 5 cups regular bread crumbs
  • 500 mL grapeseed oil
  • Salt and pepper
  • 1 lemon
  • 1 cup lingnonberry or cranberry sauce

Cucumber Salad Ingredients

  • 3 cucumbers, peeled and sliced thin
  • 1/2 red onion, sliced thin
  • Salt to taste
  • Pepper to taste
  • 1 tsp sugar
  • 3 tsp white or apple cider vinegar
  • 6 tsp heavy cream
  • 3 tsp fresh dill, minced