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



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.


Related Products – Gioia



Balsamic Vinegar Reduction

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

Balsamic Vinegar Reduction Recipe

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. The perfect wine pairing for this Caprese salad is our Pinot Bianco. Leftovers will keep, covered and refrigerated, for up to 3 days.

Related Products – Pinot Bianco



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.
  • Enjoy an ideal pairing with a Napa Valley Cabernet Sauvignon and Filet Mignon. Learn how to cook the perfect filet mignon to pair with your sautéed button mushrooms with this great instructional video from our friends at Best Filet Mignon:



Castello di Amorosa dessert recipe

Chocolate Red Wine Cupcakes

Castello di Amorosa dessert recipe

Recipe Date: February 12th, 2020
Difficulty: Easy
Measurements: Imperial (US)

Chocolate Red Wine Cupcakes

From Pastry Tales

Yield 26 cupcakes (You can cut the ingredients in half if you want less amount of cupcakes) 

Ingredients:

For the cupcakes:

2 cups all-purpose flour

1 cup cocoa powder

1 cup light brown sugar

1 cup white granulated sugar

2 teaspoons baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

2 large eggs, room temperature

2 cups buttermilk

1 cup olive oil

1 teaspoon vanilla extract

1 cup red wine

For the frosting:

2 cups fresh blackberries

3 teaspoons granulated sugar

juice of 1 lemon

2 cups unsalted butter, at room temperature

1/2 teaspoon salt

3 1/2 – 4  cups powdered sugar,sifted

2-3 tablespoons of cream

For decorating:

Fresh blackberries or sprinkles

Instructions:

For the cupcakes:

1.- Preheat oven to 350°F. Prepare cupcake pan with liners, set aside.

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

3.- In the bowl of a stand mixer fitted with a paddle attachment, mix eggs, buttermilk, olive oil and vanilla extract and mix on medium speed for about a minute until combined.

4.- Add flour mixture to the bowl and combine on low speed, gradually increasing speed to medium, until completely combined. Add wine and beat to combine again for about 1 minute.
Pour batter into prepared cupcake liners, filling 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out with a a moist crumb.
Let cool in pan for 5 minutes, then transfer to wire rack to cool completely. Be careful with how you handle the cupcakes, if they are still warm they can be soft and they can break.

For the frosting:

1.- In a small saucepan over medium heat, add blackberries, sugar and lemon juice, frequently stirring and squishing blackberries. Stir until blackberries are soft, about 10 minutes.
Push the mixture through a fine mesh strainer over a small bowl to remove all the seeds. Put the bowl in the fridge so it cools completely.

2.-In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth for a couple of minutes. Add 1 cup of powdered sugar, salt and half of the blackberry juice. Mix well until is fluffy. Add 2 tablespoons of the cream (for me 2 tablespoons was enough). Add more powdered sugar, mix well. Taste the buttercream and see if you need more of the blackberry juice, check the texture and flavor. I used almost all the juice. Beat well until completely combined and fluffy.

3.- Frost the cupcakes. I used 1 M Wilton tip.

Enjoy!! Don’t forget to grab a glass of your favorite Castello di Amorosa Wine




Cheesecake Squares Recipe

Vanilla Cheesecake Squares with Wine Gelée

Cheesecake Squares Recipe

Recipe Date: January 22nd, 2020
Difficulty: Easy
Measurements: Imperial (US)

Vanilla Cheesecake Squares w/ Wine Gelée

From Pastry Tales

Ingredients

For the crust

  • 1 cup vanilla animal crackers, crumbs
  •  5 – 6 tablespoons unsalted butter, melted
  •  1 1/2 tablespoons white granulated sugar

For the cheesecake

  • 12 oz cream cheese
  • 1/4 cup plain Greek Yoghurt
  •  1 cup sweetened condensed milk
  •  1 large egg, at room temperature
  •  2 tablespoons all-purpose flour
  •  2 1/4 teaspoons vanilla extract
  •  Pinch of salt

For wine gelée

  • 1 envelope unflavored gelatin
  •  3/4 cup plus 2 tablespoons red wine
  •  2 tablespoons hot water
  •  5 tablespoons sugar

Directions

For the crust

  1. Preheat oven to 350 F. Line 8×8 square baking pan with aluminum foil, leaving 2 sides hanging over the edges.
  2. In a blender or food processor, mix the animal crackers until they look like fine crumbs. Then, put the crumbs into a bowl and add the melted butter and sugar. Mix well.
  3.  Transfer the mixture into the prepared baking pan. Make sure that you spread it evenly.
  4.  Bake for 10 minutes. Let it cool on a wire rack.

For the cheesecake

  • In a bowl of a stand up mixer, beat the cream cheese for about 3 minutes. Then, add the yoghurt and condensed milk. Mix it well for about 2-3 minutes.
  •  2.- Add the egg, flour, vanilla extract and salt. Mix until well combined 2-3 more minutes.
  •  3.- Pour cream cheese mixture over the cooled crust. Bake for about 25 minutes, until the filling is set.
  •  4.- Let it cool to room temperature on a wire rack and then chill it in the fridge for about 2 hours.

For the wine gelée

  • 1.- After a couple of hours, sprinkle the gelatin over 1/2 cup of wine and let it sit for 5 minutes.
  • 2.- In another small bowl, stir in sugar and hot water. Add the sugar water into the wine gelatin mixture, mix well until the gelatin is completely melted. Add the reminaing wine and cool the mixture to room temperature, about 10 minutes.
  •  3.- Finally, pour the wine mixture on the top of the cooled vanilla cheesecake bars. Refrigerate overnight and serve next day.
  •  4.- I cut mine in 16 squares. Enjoy!!




Austrian Schnitzel

Recipe Date: March 9th, 2019
Difficulty: Easy
Serving Size: 4
Cook Time: 01:10
Measurements: Imperial (US)

Austrian Wiener Schnitzel with Cucumber Salad

From Castello President Georg Salzner

Serves 4

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

Directions

Wiener Schnitzel

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.

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.

Serve with lemon wedges and lingnonberry sauce.

Cucumber Salad

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

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

Pair with our Morning Dew Ranch Pinot Noir or Dry Gewürztraminer



Apple Roses

Recipe Date: November 19th, 2018
Difficulty: Easy
Serving Size: 6-12
Cook Time: 01:10
Measurements: Imperial (US)

Puff Pastry Apple Roses

Adapted from Pepperidge Farm

Ingredients

  • 1 package (2 sheets) puff pastry, thawed
  • 3-4 apples (I used Gravenstein apples from our Three Arrows Ranch property, but you can substitute your favorite variety; Honeycrisp also works well)
  • Juice of 1 lemon
  • 3 tablespoons apricot preserves
  • Cinnamon sugar
  • Flour (for dusting the countertop)
  • Powdered sugar or caramel sauce (for drizzling)

Directions

Core apples and slice in half from top to bottom (do not peel). Cut halves into paper thin, crescent-shaped slices (use a mandolin slicer if you have one for faster and easier slicing).

Fill a microwave safe bowl halfway with water and add lemon juice. Place the sliced apples into the bowl immediately to prevent browning. Once all apples have been sliced and added to the bowl, microwave for 3 minutes to soften the slices, making them easier to roll into your roses. If you prefer, you can also simmer the slices in a pan on the stove until soft. The slices should be able to easily bend without breaking.

On a lightly floured surface, roll out the puff pastry sheet into a rectangular shape roughly 12×9″. Cut the dough into 6 strips, 2×9″. Repeat with second sheet of puff pastry.

In a small bowl, combine apricot preserves and two tablespoons of water. Microwave until warm (making it easier to spread on your puff pastry slices).

Preheat the oven to 375°F (190°C). Drain the apples.

Spread a small amount of apricot jam onto your pastry strip. Starting at one end of each pastry strip and working your way across, place apple slices with the skin side sticking partly off the strip, overlapping each slice partly to create the “petals” of your roses. Leave the bottom half of the pastry strip empty.

Sprinkle apple slices with cinnamon sugar and fold the bottom half of the strip up to tuck in the bottom half of your apple petals.

Starting from one end, carefully roll up the strip, making sure to keep the apple slices in place. Seal the edge at the end and place the rose in a greased muffin pan. Repeat with remaining strips.

Bake for 40-45 minutes. Check the roses 30 minutes into baking, and if the tops of the apples are starting to crisp, move the pan to the lower rack of the oven or cover with a piece of aluminum foil to prevent burning.

Sprinkle finished roses with powdered sugar or drizzle with caramel sauce, and serve while warm. Roses can be stored in an airtight container for 2 days on the countertop or 3 days in the refrigerator.

Pair with our Il Raggio del Sole Moscato, Simpatica Riesling/Moscato blend, or our Gioia Rosato di Sangiovese



Merlot Beef with Broccoli

Recipe Date: October 12th, 2018
Difficulty: Easy
Serving Size: 4
Cook Time: 00:30
Measurements: Imperial (US)

Merlot Beef with Broccoli

From Mary Davidek

Ingredients

  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 pound sirloin beef tips, sliced against the grain 1/8 inch thick
  • 3 tablespoons grapeseed oil
  • 10 ounces broccoli florets
  • 3 garlic cloves, chopped
  • 3 tablespoons soy sauce
  • 1/2 cup Merlot (approximately 4 ounces)

Directions

Toss together cornstarch, salt, pepper, and beef in a bowl until meat is coated.

Heat 2 tablespoons oil in wok or sauté pan over medium high heat until hot but not smoking, stir-fry beef until just cooked through, approx. 1 minute.

With a slotted spoon, transfer beef to another bowl and keep warm.

Add remaining oil to sauté pan along with broccoli and garlic.

Stir-fry until broccoli is just tender and garlic is pale golden, about 2 minutes.

Add soy sauce and wine and bring to a low boil.

Return meat to skillet. Stir until sauce is thickened.

Related Products – Merlot