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
Sommelier Mary Davidek shares her recipe for Merlot Beef with Broccoli complete with a delicious sauce!
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.
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Flat Iron Steak with Cocoa Nibs and Coffee Rub
Recipe Date: September 28th, 2018
Difficulty: Easy
Measurements: Imperial (US)
Flat Iron Steak with Cocoa Nibs and Coffee Rub Recipe
From Oak Avenue Catering
Our friends at Oak Avenue Catering bring us their delicious Flat Iron Steak recipe, wonderfully flavored with cocoa nibs and coffee rub!
Ingredients
- 3 lbs flat iron steak
- 1/2 cup cocoa nibs
- 1/4 cup whole bean French roast coffee
- 1/2 cup ancho chili powder
- 2 tbsps kosher salt
- 2 tbsps granulated onion
- 1 tbsp granulated garlic
- 1 tbsp Herbs de Provence
- 1 tbsp smoked paprika
- 2 tsps cracked black pepper
- 2 tsps dry mustard
- 2 tbsps neutral vegetable or grapeseed oil
Directions
PREP THE RUB:
- Add cocoa nibs and coffee beans to spice grinder and process until finely ground.
- Mix all dry ingredients thoroughly in a bowl and set aside.
PREP THE STEAK:
- Coat the trimmed and cleaned steak with the vegetable oil.
- Rub the spice mixture liberally all over the meat.
- Wrap the steak tightly in plastic wrap.
- Refrigerate overnight, or at least 4 hours.
DIRECTIONS:
- Preheat grill to medium-hot.
- Remove the plastic wrap from the steak.
- Cook the steak on one side for 4-5 minutes until caramelized and brown. Check after 2 minutes to make sure the steak is not scorching. Turn down heat or use less direct heat if needed.
- Turn the steak over and cook another 3-4 minutes or until an internal temperature registers 130○F.
- Transfer the steak to a cutting board and loosely cover with foil. Let the steak rest for 10-15 minutes.
- Slice the steak thinly on the bias and serve.
- Sprinkle with Maldon salt to taste.
NOTES:
- The wonderful balance of cocoa, coffee and chili makes for a flavor so enjoyable you can forego any additional sauces.
- Enjoy the steak with your favorite BBQ sides. We are particularly fond of grilled vegetables over a smear of labne and sprinkled with a savory granola.
- Pair with a medium to full-bodied wine like our Zingaro Old Vine Zinfandel or Napa Valley Merlot.
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Strawberry Fantasia Cake
Recipe Date: September 28th, 2018
Difficulty: Easy
Measurements: Imperial (US)
Strawberry Fantasia Rosé Wine Cake
From Pastry Tales
Ingredients
For the cake layers
- 2 cups cake flour
- 2 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
- 1 cup white granulated sugar
- 3 large eggs room temperature
- 1 large egg yolk room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup buttermilk room temperature
For the filling
- 1 lb fresh strawberries, sliced
- 1/2 cup La Fantasia rosé wine
For the frosting
- 1 1/2 cups cold heavy whipped cream
- 3 tablespoons of powdered sugar
- 1/4 cup La Fantasia rosé wine
*If you want the frosting to be sweeter, you can add more sugar.
Directions
For the cake layers
- Preheat the oven to 350 degrees F. Butter two 9 inch round cake pans, dust the insides with flour, and tap out the excess. Line the bottoms of the pans with parchment paper.
- Sift together the cake flour, baking powder, baking soda, and salt.
- Working with a stand mixer, fitted with a paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 4 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans.
- Bake for 28 to 30 minutes. When fully baked, the cakes will be golden and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.
For the filling
- Put sliced strawberries in a shallow container and pour the wine over it.
- Cover and let it rest in the fridge for about an hour.
For the frosting
- Using both a chilled bowl and chilled beaters, beat the cream until frothy. Add the powdered sugar and wine gradually while beating. Whip until the cream holds soft peaks.
*If you see the frosting gets too thin, don’t add more wine.
*If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes. You can refrigerate the cake too.
To assemble
It’s very important that if the tops of the cake layers have crowned, you should use a serrated knife to even them. Place one layer right-sight up on a cake plate. Using a brush or a spoon, soak the layer with some La Fantasia rosé wine. Spread some of the whipped cream frosting and add some of the strawberry filling. Put the second cake layer on the counter and brush the top of it with some La Fantasia rosé wine, then turn the layer over and position it, soaked side down, over the filling. Frost all the cake with the remaining whipped cream. You can decorate the top with fresh strawberries or you can use the leftover filling. Refrigerate it for an hour and then serve.
Enjoy!
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Autumn Mushroom Medley
Recipe Date: August 26th, 2018
Difficulty: Easy
Measurements: Imperial (US)
Sautéed Autumn Mushroom Medley
From Mary Davidek
Ingredients
- 10 oz Shitake mushrooms
- 10 oz Portobello mushrooms
- 20 oz Crimini mushrooms
- 16 oz Italian chicken sausage
- 1/2 cup butter
- 1 shallot
- 4 cloves garlic
- 1/2 bulb fresh fennel
- 4 oz dry white wine
- 5 oz chicken or vegetable stock
- 1/4 cup grated Fontina cheese
- 1/4 cup grated Parmesan cheese
Directions
- Sauté diced sausage in a large sauté pan; drain fat and set aside.
- Finely chop shallot, garlic, and fennel and sauté with white wine and 1/4 cup butter. Add to cooked sausage and set aside.
- Finely chop mushrooms and sauté with remaining 1/4 cup butter and 4-6 oz of stock until desired texture (about 12 minutes), adjusting liquid as needed.
- Add vegetable and sausage mixture and let cool slightly before folding in cheeses.
- Serve on crostini and pair with Pinot Noir.
Enjoy!
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Fettuccine Alfredo - Quick and Easy
Recipe Date: August 23rd, 2018
Difficulty: Easy
Serving Size: 4
Cook Time: 00:30
Measurements: Imperial (US)
Chicken Fettuccine Alfredo
Ingredients
1/2 lb (8 oz) Fettuccine
1 lb boneless, skinless chicken breasts, cut into strips
4 tsps flour
1 1/4 cups chicken broth
4 ozs mascarpone cheese (can substitute cream cheese)
1/2 cup grated parm, divided
1/4 tsp garlic powder
1/4 tsp white pepper
Directions
Cook pasta to slightly firm. Sautée chicken in large nonstick skillet on medium-high heat 5 to 7 min. or until done, stirring occasionally. Remove from skillet. Mix flour and broth in same skillet with whisk. Stir in Mascarpone, 2 Tbsp. Parm, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly. Stir in chicken. Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parm. Enjoy!
Spaghetti with Cherry Tomato Sauce
Recipe Date: August 22nd, 2018
Difficulty: Easy
Serving Size: 4
Cook Time: 00:30
Measurements: Imperial (US)
Spaghetti with Cherry Tomato Sauce Recipe
Ingredients
2 pints fresh cherry tomatos
1/4 cup Extra Virgin Olive Oil or Grapeseed Oil
salt and pepper to taste
1 tsp chili flakes
3 cloves garlic, thinly sliced or grated
3 tbsps capers, drained
1/2 cup dry white wine (like Pinot Grigio or Pinot Bianco)
handful of flat leaf parsley
basil leaves, torn
1 lb spaghetti
grated Pecorino cheese
Directions
Heat a pot of salted water to boil for the pasta.
Halve the cherry tomatoes.
Heat 1/4 cup olive or grapeseed oil in a large skillet over medium to medium-high heat. Add the chili flakes, garlic, and capers and swirl around for 2-3 minutes; add the wine and the tomatoes and season with salt and pepper. Add the herbs and simmer while the pasta cooks, 8-10 minutes.
Cook the pasta in salted, boiling water. Reserve about 1/2 cup of the starchy cooking water and drain the pasta. Add the reserved starchy cooking water and the pasta to the sauce and toss for 1-2 minutes. Top with cheese and serve immediately.
From Rachel Ray recipes.
Pasta Primavera
Recipe Date: August 22nd, 2018
Difficulty: Easy
Serving Size: 8
Cook Time: 00:50
Measurements: Imperial (US)
Pasta Primavera Recipe
Ingredients
3 tbsps olive or grapeseed oil
2 large carrots, peeled and sliced diagonally
1 cup broccoli, cut into bite sized pieces
1 red bell pepper, seeded and sliced into strips
2 tbsps butter
4 ozs white mushrooms, washed and sliced
2 medium zucchini, sliced diagonally
1 medium summer squash, sliced diagonally
4 cloves garlic, minced
1/2 large onion, diced
1/2 cup chicken broth
1/4 cup dry white wine
1/2 cup heavy cream
1/2 cup grated Parmesan
1/2 cup frozen peas
12 fresh basil leaves, chopped
1 lb pasta, cooked al-dente and drained
Directions
For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook, about 1 minute. Then add the broccoli and cook, about 1 additional minute. Add the red peppers and cook, about 1 minute. Remove the vegetables from the skillet and set aside.
To the skillet, add the butter and the remaining 1 tablespoon oil and allow it to heat up. Add the mushrooms, zucchini and squash and cook until the vegetables are starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet, add to the other vegetables and set aside.
For the pasta primavera sauce: Add the garlic and onions to the skillet and cook until starting to turn translucent, about 2 minutes.
Next, pour in the chicken broth and wine and stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook the liquid for 3 to 4 minutes, allowing it to reduce by about half. Stir in the cream and Parmesan and allow the cheese to melt. Add salt and black pepper to taste.
Add all the vegetables to the sauce along with the peas and basil. Stir to combine. If the sauce needs a little more liquid, splash a small amount of broth as needed. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta. Toss to combine. Sprinkle with extra basil and serve with extra Parmesan.
This Pasta Primavera recipe was adapted from The Pioneer Woman.
Italian Style Chicken Meatballs
Recipe Date: August 21st, 2018
Difficulty: Easy
Serving Size: 6
Cook Time: 00:30
Measurements: Imperial (US)
Italian Style Chicken Meatballs
Ingredients
1 1/2 lbs Ground Chicken, 90% Dark Meat prefered or Italian chicken sausage out of casings
1/2 cup finely grated Parmesan style cheese
1 Egg
1 1/2 tsps Dried Basil
1 1/2 tsps Dried Parsley
1 tsp Garlic powder
1 tsp Sea Salt
1/2 tsp Red Pepper Flakes
1 tbsp Fennel Seed
1/4 cup Italian Bread Crumbs
Directions
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine chicken, grated cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, fennel and bread crumbs. Using your hands, mix all ingredients until incorporated. Measure meat mixture into approximately 1.5-ounce portions. Shape into rounds and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.
Serving suggestions: Toss in a light marinara before serving and sprinkle with additional cheese. This recipe is the perfect pairing with our Zingaro, Old-Vine Zinfandel, made in Napa Valley.
Lasagne with Meat Sauce
Recipe Date: August 11th, 2018
Serving Size: 6
Cook Time: 01:30
Difficulty: Medium
Measurements: Imperial (US)
Lasagne with Meat Sauce
From Delightful Repast
Ingredients
Meat Sauce
- 2 tbsps Extra Virgin Olive Oil
- 1/2 cup Chopped Onion
- 1-2 Cloves Garlic, Minced
- 1 lb Extra Lean Ground Beef
- 2 tbsps tomato paste
- 1 28 oz. can of diced tomato
- 1 8 oz. can of tomato sauce
- 1/2 cup drinkable red wine or water
- 1 tbsp parsley flakes
- 1 1/2 tsps oregano
- 1 1/2 tsps basil
- 3/4 tsp salt
- 1/2 tsp coarsley ground black pepper
- 1/8 tsp red pepper flakes
- 1 bay leaf
- 1 15 oz container ricotta cheese
- 3 ozs shredded Parmesan
- 1 large egg
- 1 tbsp parsley flakes
- 1/4 tsp black pepper
The Cheese Filling
- 1 15-ounce container ricotta
- 3 ounces shredded Parmesan
- 1 large egg
- 1 tablespoon parsley flakes
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/4 cup milk
The Rest
- Enough lasagne for 4 layers, cooked according to package directions
- 12 ounces mozzarella, shredded
Directions
1. In large skillet, heat oil and cook chopped onion for about 5 minutes, or until very soft. Stir in minced garlic and cook for about half a minute. Add ground beef and cook, breaking up the meat, until it is well browned. With extra lean ground beef, there will be no excess fat to drain off. Stir in the tomato paste, cooking for a few minutes to “toast” it. Stir in remaining sauce ingredients. Bring to a simmer. Simmer, loosely covered, for about 30 minutes. Remove the bay leaf. Taste and adjust seasoning. Let cool at room temperature for 30 minutes, then cover and refrigerate for at least one, or up to several, hours.
2. In large pot, bring 4 quarts of salted water to a boil. Cook pasta according to package directions. Drain and rinse in cold water. I leave the noodles in a bowl of cold water as I’m assembling the dish.
3. In 1-quart bowl, combine ricotta, Parmesan, egg, parsley, nutmeg and milk. The milk is just to give the filling a spreadable consistency so you have even layers of filling instead of big blobs.
4. Lightly oil a 13-by-9-by-2-inch baking dish. Spread 1/4 cup or so of sauce over the bottom of the dish. Lay on a layer of lasagne, the number of noodles will vary with different brands. With my favorite brand, Bionaturae organic whole wheat lasagne, 4 noodles laid widthwise cover the pan. Spread with 1/3 of the cheese filling, 1/4 of the shredded mozzarella, then with 1/4 of the sauce. Repeat twice for three layers. Add a fourth layer of lasagne. Cover the top layer with the remaining 1/4 of sauce and mozzarella. Cover with plastic wrap and refrigerate until an hour before serving time.
(It goes: just a little sauce, lasagne, filling, mozzarella, sauce, lasagne, filling, mozzarella, sauce, lasagne, filling, mozzarella, sauce, lasagne, sauce, mozzarella.)
5. Preheat oven to 375°F. Bake at 375°F for about 45 minutes, or until crusty and bubbly. Let stand for 20 minutes before slicing and serving.
Excellent to pair with our Napa Valley Sangiovese, Voyager Vineyard Sangiovese, Twin Creeks Vineyard Barbera or Il Brigante Red Blend
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