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Wine Country Recipe ~ Moroccan Chicken with Roasted Lemons and Green Olives

Thursday, March 29th, 2018

Meaty chicken thighs are braised and crisped in an aromatic broth infused with roasted citrus and North African spices. Pair with your favorite Temecula Valley Sauvignon Blanc.

Serves 4

Ingredients:

4 bone-in, skin-on chicken thighs, about 2 pounds
Salt and freshly ground black pepper
2 tablespoons olive oil, divided
1 large lemon, cut into 8 wedges, seeded
2 large yellow onions, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 cup chicken stock
1 (3-inch) cinnamon stick
20 pitted green olives

Directions:

Heat the oven to 350°F.

Season the chicken with salt and pepper. Heat 1 tablespoon oil in a large, deep skillet with lid or Dutch-oven over medium-high heat until shimmering. Brown the chicken, skin-side down, then flip and cook 2 minutes; transfer to a plate.

Add the lemons to the same skillet and brown on all sides, about 5 minutes; transfer to a separate plate.

Pour off the excess liquid from the skillet, add the onions and 1 tablespoon oil and cook over medium heat until the onions are soft and golden brown, 12 to 14 minutes, stirring frequently and stirring up any brown bits. Add the garlic and cook until fragrant, about 1 minute, then add the cumin, coriander, paprika, ginger, and turmeric and cook about 1 minute, stirring constantly. Add the stock, cinnamon stick, and 1/2 teaspoon salt, then nestle the chicken, skin-side up, in the stock, making sure the skin is left exposed.

Cover the skillet, transfer to the oven, and bake 20 minutes. Remove the lid and scatter and tuck the lemons and olives around the chicken, leaving the chicken skin exposed. Continue to cook, uncovered, until the chicken is thoroughly cooked and the skin is golden and crispy, about 20 minutes.

Serve the chicken in shallow serving bowls with couscous.

Suggested Pairings:

Callaway Vineayard & Winery ~ 2015 Special Selection Sauvignon Blanc – Pairs with scallops, oysters, prawns white lighter textured fish and wine & cream pasta sauces.

Danza Del Sol Winery ~ 2016 Sauvignon Blanc – A mouthwatering balance of fresh fruit and acidity. Opens with aromas of white blossoms that lead to white peach, melon and ripe citrus. Flavors of crisp apple and lime.

Hart Winery ~ 2016 Sauvignon Blanc – Citrus notes of guava and tangerine, a subtle herbal undertone and a clean peach finish. This alluring dry white wine is produced from Sauvignon Blanc grapes grown in the Hart Family Vineyard and Temecula Valley’s Huis Vineyard.

Oak Mountain Winery ~ 2016 Sauvignon Blanc – Succulent melon and grapefruit mingle together in this medium-bodied Sauvignon Blanc. A light influence of French Oak rounds out this crisp, aromatic wine

Recipe and photo courtesy of the Wine Institute of California

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Wine Country Recipe ~ Crab Cakes with Fennel, Watercress, and Blood Orange-Chive Aioli

Thursday, March 1st, 2018

These crab cakes are fresh, delicate and lightly bound with baby shrimp, which amplify the crab’s natural sweetness. Pair with your favorite Temecula Valley sparkling wine.

Makes about 12 cakes; serves 4 as a meal or 6 as an appetizer

Ingredients:

Crab Cakes:
1/2 pound cooked baby shrimp
1/4 cup panko (Japanese breadcrumbs) plus 2 cups for dredging
1 pound lump crabmeat, picked over to remove cartilage
1 small red jalapeño pepper, stemmed and seeded, finely chopped
1/4 cup finely chopped yellow onion
2 tablespoons mayonnaise
2 tablespoons finely chopped chives
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Aioli:
1/2 cup mayonnaise
1/2 cup Greek-style whole milk yogurt
1 small garlic clove, minced
1 1/2 tablespoons fresh blood orange juice
2 teaspoons minced chives
1 teaspoon finely grated blood orange zest
Pinch of freshly ground black pepper
4 tablespoons vegetable oil for pan-frying

Salad:
1 large blood orange
1 medium fennel bulb, halved, very thinly sliced crosswise
1 bunch watercress, tough stems discarded
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 tablespoon chopped chives
1 lemon, cut into 4 wedges

Directions:

In a food processor, pulse the shrimp to a coarse paste. Transfer the shrimp to a large bowl, add the 1/4 cup panko and the remaining crab cake ingredients. Gently mix to combine.

Pour 2 cups panko into a shallow bowl. With wet hands, gently form the crab into 2-inch patties, about 3/4-inch thick. Carefully turn the patties in the panko to lightly coat, place on a plate and refrigerate for 1 hour.

In a small bowl, whisk the aioli ingredients.

Heat 2 tablespoons oil in a large skillet over medium heat. Add about half of the crab cakes, without overcrowding the pan, and pan fry until golden brown on both sides, 8 to 10 minutes, turning as needed. Transfer to a plate and repeat with the remaining crab cakes. Keep warm while you assemble the salad.

Cut a slice off the tops and bottoms of the orange. Use a sharp knife to cut away the peel and white pith. Working over a bowl to catch the juices, slice out the orange segments from their membranes. Place the segments in a large bowl and squeeze as much juice as possible from the membranes into the bowl with the juices (there should be about 2 tablespoons).

Add the fennel and watercress to the oranges. Drizzle the juices and the olive oil over the salad, lightly season with salt and pepper, and gently toss. Mound the salad on 4 serving plates and garnish with the chopped chives. Arrange 3 crab cakes next to each salad and serve with lemon wedges and the aioli for dipping.

Suggested pairings: 

South Coast Winery Resort & Spa ~ Crisp acidity and delicate yeastiness are enveloped in a rich tropical fruit aroma.

Thornton Winery NV Brut ~ This Non-Vintage Brut is a blend of primarily Chardonnay and Pinot Blanc, giving the wine exciting, crisp fruit characters.

Recipe and photo courtesy of the Wine Institute of California

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Baked Pears with Coconut Chocolate Crumble

Thursday, February 1st, 2018

Want to surprise that special someone with a yummy Valentine’s treat?  This recipe looks perfect for the occasion!

Delicate and fragrant, these baked pears have a sweet crunchy topping laced with coconut and chocolate. Pair with your favorite Temecula Valley Sparkling Rosé or Dessert Wine.

Ingredients:

2 tablespoons brown sugar

1 tablespoon all purpose flour

2 teaspoons ground cinnamon

6 Bosc pears (about 2 pounds), peeled, quartered, cored and cut lengthwise into ½ inch slices

2 tablespoons fresh lemon juice

½ cup water

1½ cups sweetened flaked (dried) coconut

1 cup all purpose flour

3 tablespoons brown sugar

½ teaspoon sea salt

1 stick (4 ounces) unsalted cold butter, cut into small cubes

2 ounces bittersweet chocolate pieces

Directions:

Preheat oven to 375° F

Mix the 2 tablespoons brown sugar, 1 tablespoon flour, and cinnamon in a small bowl.

Toss the pears with the lemon juice in a large bowl.

Add the cinnamon mixture and toss again.

Spread pear slices evenly into a buttered 9-by-13-inch baking dish and drizzle with the water.

Bake in the preheated oven for 50 minutes or until pears are tender.

While the pears are baking, make the crumble.

Mix the coconut, 1 cup flour, 3 tablespoons brown sugar, and salt in a large bowl.

Using your fingers, pinch the butter into the coconut mixture to form a slightly damp coarse mix with pea-size crumbles.

Spread the mixture on a cookie sheet and bake for 12 minutes or until golden brown. (Can be baked in the oven with the pears).

Remove the crumble from the oven and let cool for 5 minutes. Sprinkle chocolate evenly over the crumble and let rest for at least 5 minutes before serving.

To serve, divide pear slices among 6 dessert plates and top each serving with a spoonful of crumble.

Top with whipped cream or a scoop of vanilla ice cream if desired.

Suggested Pairings:

Callaway Vineyard & Winery ~ 2015 Rosé of Sangiovese

Carter Estate Winery ~ 2014 Brut Sparkling

Hart Family Winery ~ 2017 Rosé of Sangiovese – Platinum Medal Winner; 2018 Winemaker’s Challenge Wine Competition

Thornton Winery ~ Non-Vintage Blanc De Noir

 

Recipe and photo courtesy of the Wine Institute of California

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Filet Mignons with Blue Cheese Butter and Cranberry Zinfandel Sauce Roasted Garlic Mashed Potatoes

Wednesday, December 20th, 2017

These tender filet mignon steaks are napped with a rosemary-infused red wine reduction and topped with a luxurious compound butter, making this dish worthy of any celebration. Pair with your favorite Zinfandel or Cabernet Sauvignon.

Serves 6

Ingredients:

3 large heads garlic
Extra-virgin olive oil
4 tablespoons unsalted butter, softened
1 1/2 ounces blue cheese, room temperature

Sauce:
1/3 cup dried cranberries
1/4 cup plus 2 cups red Zinfandel wine
1 tablespoon unsalted butter, room temperature
1 medium shallot, finely chopped
1 clove garlic, minced
1 cup beef broth
1 (2-inch) sprig rosemary

Smashed potatoes:
2 1/2 pounds Yukon gold potatoes, quartered
Salt
3/4 cup sour cream
1/3 cup roasted garlic puree
4 tablespoons unsalted butter, softened
1/4 teaspoon freshly ground black pepper

Steaks:
6 filet mignons, each about 6 ounces
Salt and freshly ground black pepper
4 tablespoons unsalted butter, softened, divided

Directions:

Roast the garlic:
Preheat the oven to 400°F. Peel away the outer layers from the garlic head, leaving the cloves intact. Slice about 1/4-inch from the tops of each garlic head. Arrange, cut-side up, on a large piece of foil. Lightly drizzle with the oil, then fold the foil up around the garlic and seal. Bake the garlic in the oven until the garlic is tender, 45 to 50 minutes. Remove and cool to the touch, then squeeze the garlic into a bowl, and mash with a fork to form a paste. There should be about 1/2 cup.

Make the compound butter:
Mash the butter, cheese, and 1 teaspoon of the roasted garlic paste in a small bowl to blend. Place the butter on a piece of plastic wrap and roll into a cylinder about 3-inches in length. Refrigerate for at least 1 hour. Remove from the refrigerator 10 minutes before serving and cut into 6 equal disks.

Prepare the sauce:
Combine the cranberries and 1/4 cup Zinfandel in a small bowl.
Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and garlic and sauté until soft and fragrant, about 3 minutes. Add the 2 cups Zinfandel, the broth, and rosemary. Boil the sauce until reduced by half, about 25 minutes. Strain the sauce into a bowl through a fine-mesh sieve and discard the solids. Drain the cranberries and add to the sauce; discard the soaking liquid.

Prepare the potatoes:
While the sauce is reducing, place the potatoes and 1 teaspoon salt in a pot and cover with cold water. Boil until the potatoes are tender, about 20 minutes. Drain the potatoes and return them to the pot. Add the sour cream, roasted garlic, butter, pepper, and 1 teaspoon salt and mash the potatoes with a potato masher until well blended. Keep warm.

Cook the filet mignons:
Season the filet mignons with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium-high heat. Arrange the meat in the skillet and cook to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer the steaks to warm serving plates and top each steak with a knob of compound butter.

Pour the reserved wine sauce into the same skillet and bring to a boil, scraping up any brown bits. Reduce the heat to medium-low and simmer for 2 minutes. Whisk in 1 to 2 tablespoons butter until smooth and remove from the heat.

Spoon the sauce around the steaks. Serve with the garlic smashed potatoes.

Suggested pairings:

Carter Estate Winery & Resort 2013 Cabernet Sauvignon Lot 4

Danza Del Sol Winery 2014 Cabernet Sauvignon

Doffo Winery 2014 Zinfandel

Ponte Winery 2015 Zinfandel

Recipe & photo courtesy of the Wine Institute of California

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Wine Country Recipe ~ Mulled Wine

Friday, December 1st, 2017

Spiced mulled wine is a winter favorite — warm, flavorful, and always so comforting!  And, it’s incredibly easy to make.  We’re definitely going to give this recipe a try over the holidays.

Ingredients:

1 (750 ml) bottle of dry Temecula Valley red wine
1 orange, sliced into rounds
1/4 cup brandy (optional)
1/4 cup honey or sugar
8 whole cloves
2 cinnamon sticks
2 star anise
optional garnishes: citrus slices (orange, lemon and/or lime), extra cinnamon sticks, extra star anise

Directions:

Combine all ingredients in a non-aluminum saucepan, and bring to a simmer (not a boil — you don’t want to boil the alcohol out!) over medium-high heat. Reduce heat to medium-low, and let the wine simmer for at least 15 minutes or up to 3 hours. Strain, and serve warm with your desired garnishes.

*You can also place the oranges, cloves, cinnamon, and star anise in a cheesecloth. Then simply strain and pull out the bundle when ready to serve.

Recipe courtesy of www.gimmesomeoven.com 

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Strawberry and Pear Phyllo Tarts

Monday, September 25th, 2017

There is just something so delicious about the correlation between food, wine and the seasons. Specifically speaking, a sweet Strawberry and Pear Phyllo tart, a glass of late harvest wine and a crisp autumn day. Savor the last few weeks of the strawberry and pear season by preparing this easy dessert. It pairs perfectly with Ponte Winery’s popular 2015 Late Harvest.

Ingredients:
12 sheets phyllo dough (14 inches x 9 inches)
3 T butter, melted
2 T brown sugar
½ T raw honey
1 tsp lemon zest

Filling:
¼ cup muddled strawberries
2 cup ripe pear slices
2 cup sliced fresh strawberries
1 T brown sugar
2 teaspoon lemon juice
Powdered sugar (optional)

Directions:
Roll up phyllo dough and cut into 1/4-in.-wide strips. Place strips in a large bowl; toss with butter, 2 tablespoons brown sugar and honey until coated. Divide strips into six portions; shape into bowl shapes by placing strips criss-cross in a muffin pan coated with cooking spray. Bake at 400° for 5-7 minutes or until golden.

In a small saucepan, heat muddled strawberries, sliced strawberries, pear slices and 1 tablespoon brown sugar until the sugar dissolves. Remove from heat and stir in lemon juice. Just before serving, spoon onto phyllo. Sprinkle with powdered sugar if desired. Serve with Ponte Winery’s 2015 Late Harvest.

Yield: 6 servings.

Recipe & photo courtesy of Ponte Winery

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Grilled Shrimp Tostadas with Tomato-Corn Salsa, Guacamole, and Lime

Tuesday, August 29th, 2017

Eating with your hands was never so delicious with these tostadas layered with a bright salsa, creamy guacamole, and spiced shrimp. Arrange the fixings family-style and let everyone assemble their own tostadas. Pair with Temecula Valley Sauvignon Blanc or Pinot Gris.

Makes 8 tostadas; serves 4 to 6

Ingredients:

Salsa:
1 cup fresh corn kernels cut from a cob or defrosted frozen corn
1 cup chopped cherry or grape tomatoes
2 scallions, white and green parts thinly sliced
1 green jalapeño pepper, stemmed, seeded, finely chopped
1 small clove garlic, minced
2 tablespoons chopped cilantro leaves
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

Guacamole:
2 ripe avocados
1 small clove garlic, minced
1/4 small red onion, finely chopped, about 1/4 cup
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/4 teaspoon Mexican hot sauce
1/4 teaspoon ground cumin
1/4 teaspoon salt

Shrimp:
24 large shrimp, shelled and deveined
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground cayenne
8 corn tostada shells
8 butter lettuce leaves, torn into bite-size pieces
Fresh cilantro sprigs
Mexican hot sauce
Lime wedges

Directions:

Combine the salsa ingredients in a bowl and mix well. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.

Combine all of the guacamole ingredients in a bowl and mash with a fork to blend.

Prepare the grill for direct cooking over medium heat (about 350°F). Pat the shrimp dry with paper towels and place in a bowl. Add the oil, cumin, cayenne, and salt and toss the shrimp to coat.

Arrange the shrimp on the grill grates over direct heat and grill until opaque through the centers, turning once or twice, 4 to 6 minutes. Remove and transfer to a plate.

To assemble the tostadas, spread a generous spoonful of guacamole on a corn tostada. Top with the lettuce, salsa, and shrimp. Garnish with cilantro and serve with hot sauce and lime wedges.

Suggested Pairings:

Callaway Vineyard & Winery ~ 2015 Special Selection Pinot Gris – Sun-ripened peaches, nectarine and honeydew melon aromas with hazelnut and a twist of lemon pie on the finish.

Hart Winery ~ 2016 Sauvignon Blanc –  Citrus notes of guava and tangerine, a subtle herbal undertone and a clean peach finish.

Lorimar Winery ~ 2015 Sauvignon Blanc – Let the crisp, cool guava quench your thirst as fresh melon and lemongrass awaken your senses.

Robert Renzoni Vineyards ~ 2016 Pinot Grigio “Julia’s Vineyard” – Fragrant and mildly floral with subtle notes of green apple, lemon and pear, with a crisp refreshing finish.

 

Recipe & photo courtesy of the Wine Institute of California

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Wine Country Recipe ~ Fresh California Chopped Salad with Marinated Grilled Steak

Tuesday, July 25th, 2017

When the temps are rising, the last thing you want to do is turn on the oven in the kitchen. For a great entree salad, try this crunchy summer salad topped with grilled steak—marinated in Temecula Valley Zinfandel.  It gets its zing from a spicy-mustard vinaigrette. For the ultimate pairing, be sure to serve it with your favorite Temecula Valley Zinfandel!

Ingredients:

1 cup Temecula Valley Zinfandel

2 cloves garlic, minced

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

1 tablespoon black peppercorns

1 tablespoon ground cayenne

1 tablespoon plus 1 teaspoon dry mustard powder

1 New York strip steak (about 14-ounces), 1-inch thick, trimmed of fat

2 large tomatoes, preferably different colors

3 cups chopped, romaine lettuce

1 cup sugar snap peas, stemmed and cut into three pieces

1 cup cooked corn kernels, cut off the cob and cooled

1 tablespoon spicy brown mustard

2 tablespoons red wine vinegar

1 tablespoon extra virgin olive oil

1 teaspoon sugar

¼ teaspoon sea salt

¼ teaspoon fresh ground black pepper, plus more for serving

Directions:

Bring the wine and garlic to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer for 3 minutes. Let cool.

Pour the mixture into a medium glass bowl and mix in the Worcestershire sauce, soy sauce, black peppercorns, cayenne, and 1 tablespoon of the dry mustard.

Add the steak and turn it to coat. Cover the steak and marinate it in the refrigerator for 6 to 8 hours, turning it once.

Preheat the grill to high heat.

Remove the steak from the marinade and pat dry.

Grill the steak for 6 minutes on each side for rare to medium rare. Transfer the steak to a cutting board and let rest for at least 5 minutes.

Cut each tomato into eight wedges, and set aside.

Put the lettuce, snap peas and corn in a large bowl.

To make the vinaigrette, whisk the spicy mustard in a small bowl with the vinegar, olive oil, sugar, salt, pepper, and the remaining teaspoon of dry mustard.

Toss the lettuce mixture with the desired amount of vinaigrette.

Slice the steak across the grain into ½ inch strips.

Divide the salad among four plates, and top with tomato and steak slices.

Season with freshly ground black pepper.

Serves 4

Suggested Pairings: 

Maurice Car’rie Vineyard & Winery ~ Van Roekel 2013 Zinfandel

South Coast Winery Resort & Spa ~ 2013 Wild Horse Peak Zinfandel

Wiens Family Cellars ~ 2014 Reserve Zinfandel 

Wilson Creek Winery ~ 2012 Wilson Creek Family Reserve Zinfandel


Recipe and photo courtesy of the Wine Institute of California.

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Ginger-Cinnamon Honey Poached Citrus and Vanilla Ice Cream

Wednesday, June 28th, 2017

Summer is not the time to spend hours in the kitchen; not when sun, surf and sand call upon our heartstrings!  This sweet treat looks like just the perfect dessert to keep the kitchen cool on those hot summer days.  Be sure to pair with Ponte Winery’s 2015 Beverino Bianco!

Yield: 4 servings

Ingredients:

Segments of 2 grapefruit and 3 oranges
1 cup honey
2 cinnamon sticks
Fresh ginger, medium diced (from a 1” x ½” piece)
Chopped, toasted pistachios
Vanilla ice cream of your choosing

Directions:

Pour honey into a saucepan. Segment the citrus fruit over the saucepan so that the juices run into it and place fruit segments in saucepan. Heat honey and citrus over medium heat just until it comes to a boil. Remove pan from heat and let cool for a couple of minutes. Carefully remove the poached citrus segments and set aside in refrigerator until cold.

Place cinnamon sticks and chopped fresh ginger into honey. Return to heat and slow boil until reduced by half. Remove from heat, strain out the sticks and ginger and let honey syrup cool. To serve, place 3 scoops of your favorite vanilla ice cream in a bowl. Place some of the cold citrus segments on top. Drizzle with ginger-cinnamon honey and top with chopped pistachios. Enjoy immediately!


Recipe and photo courtesy of Ponte Winery

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Grilled Chicken and Avocado Salad with Lemon Vinaigrette

Wednesday, May 31st, 2017

All the flavors of summer come together with this light and refreshing salad.   It is packed with some of our favorite savory flavors and tossed with a dazzling lemon vinaigrette. For the perfect pairing, be sure to pair with your favorite Temecula Valley Rosé.

Serves 2 to 4

Ingredients:

1 pound boneless, skinless half chicken breasts

extra virgin olive oil

salt and freshly ground black pepper

3 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

2 teaspoons finely grated lemon zest

2 teaspoons honey

1 teaspoon minced fresh rosemary leaves

½ teaspoon minced garlic

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

3 large avocados, peeled, seeded, and cut into bite-size pieces

3 cups baby or regular arugula leaves

1 piece Parmesan cheese (for shaving)

Directions:

1. Preheat the grill to medium high.

2. Cut each half chicken breast in half crosswise.

3. Brush the chicken pieces on both sides with olive oil. Season both sides with salt and pepper.

4. Grill the chicken pieces for 5 to 7 minutes on each side, until cooked through. Set aside to rest for 5 minutes.

5. To make the vinaigrette, pour the lemon juice in a large bowl. Whisk in the measured olive oil, lemon zest, honey, rosemary, garlic, and measured salt and pepper.

6. Cut chicken pieces crosswise into strips.

7. Add the chicken, avocado, and arugula to the vinaigrette. Toss gently to combine.

8. Divide the salad among the serving plates.

9. Top with shavings of Parmesan, cut with a vegetable peeler.

Suggested Pairings: 

Baily Winery 2015 Rosé of Sangiovese – Fun, fruity and full of character!

Doffo Winery 2016 Rosario –  A delightful fragrance of fresh strawberries, white rose, and hibiscus are mirrored on the palate.

Hart Winery 2016 Rosé of Sangiovese  – Lightly pink, near-dry, delicately scented and flavored Rose′.

Maurice Car’rie/Van Roekel Winery 2016 Pinot Noir Rosé – Wonderful notes of strawberry short cake, Asian pear, and springtime wildflowers.

Recipe and photo courtesy of the Wine Institute of California

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