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Wine Country Recipe ~ Slow Roasted Pork Shoulder with Carrots and Fresh Herbs

Tuesday, November 17th, 2015

Tuscan_Pork_hero-e07906d4-82d8-424e-aab5-b74cae86a3b4-0-472x310This flavorful roast can be served hot with roasted carrots and savory pan drippings or cold, thinly sliced for sandwiches. Pair with your favorite Temecula Valley Zinfandel or Cabernet Sauvignon.

Ingredients:

2 1/2 pounds pork shoulder roast, tied, trimmed of excess fat and seasoned well with salt and pepper
4 cloves garlic, peeled and finely chopped
1 teaspoon fresh thyme leaves, minced
1 teaspoon fresh oregano leaves, minced
1 (2-inch) sprig of rosemary, leaves removed and finely chopped
6 fresh large sage leaves, finely chopped
2 tablespoons extra virgin olive oil
4 shallots, peeled and thinly sliced
12 whole baby carrots, cleaned with stems removed
1/3 cup Temecula Valley Zinfandel

Directions:

Preheat oven to 275 F (135 C).

Mix the herbs and garlic in a small bowl. Rub the herb mixture evenly over the pork and into the crevices. Put the pork in a roasting pan. Roast uncovered for 90 minutes.

Meanwhile, toss olive oil, carrots and shallots in a large bowl.

After 90 minutes, add the carrots and shallots to the pan and pour the Zinfandel over the pork. Cook for an additional 90 minutes.

Remove from the oven and let rest for 15 minutes. Slice the pork and serve with carrots and drizzle with the pan juices.

Serves 4

Recipe Courtesy of the Wine Institute of California

Suggested Pairings:

Baily Winery ~ 2011 Cabernet Sauvignon –  Warm, rich tones with subtle, herbaceous qualities and a hint of mint.

Doffo Winery ~ 2013 Zinfandel – Full of black cherry jam, raspberry, black berry and allspice aromas, with luscious notes of boysenberry, ripe plums and toasted oak.

Lorenzi Estate Vineyards & Winery ~ 2010 Cabernet Sauvignon – Aged in New French oak for 18 months and expresses itself with a depth and complexity you should expect from a Cabernet Sauvignon.

Maurice Car’rie Vineyard & Winery ~ 2012 Van Roekel Estate Zinfandel –  Aromas of raspberry jam, Red Delicious apples and finishes off with toasted black pepper.

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Wine Country Recipe ~ Curried Butternut Squash Soup Shots

Monday, September 28th, 2015

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This modern shot-glass style serving puts a new spin on this traditional smooth and piquant autumn soup. Pair with your favorite Temecula Valley Merlot or Pinot Grigio.

Ingredients:

1 medium butternut squash, peeled, seeded and cubed
1 sweet onion, thinly sliced
2 garlic cloves, lightly crushed
4 sprigs of thyme
2 tablespoons curry powder, divided
3 tablespoons extra virgin olive oil
1 teaspoon ground cumin
2 cups vegetable stock, warmed
1/3 cup heavy cream (extra for garnish)
salt and pepper to taste

Directions: 

Preheat oven to 350 F. (190 C.)

In a large bowl toss together the squash, onions, garlic, thyme, 1 tablespoon (15ml) of the curry powder, and olive oil. Season with salt and pepper.

Pour the squash mixture onto a baking sheet and roast for about 45 minutes.

Discard the thyme sprig and pour the mixture into a blender along with the warmed stock and puree until smooth. (Do this in two batches). Pour the pureed soup into a medium saucepan simmer and stir in the remaining curry powder, and cumin. Simmer the soup for 7 to 10 minutes.

Remove from heat and stir in the cream until fully combined. Season with salt and pepper.

Serve by pouring soup into 24 small glasses or espresso cups. Garnish with a few drops of heavy cream.

Suggested Pairings:

Bel Vino Winery – 2012 Merlot ~This vintage presents deep, dense aromas of plum, licorice and vanilla with flavors of dark fruit, cloves and maple.

Carter Estate Winery – 2012 Merlot ~ Blueberries and rose petals mingle with a rich chocolate, coffee earthiness, lightly tinged with a pretty herbal note that is warmed with French oak.

Europa Village – 2014 Estate Pinot Grigio ~ Ripe Asian pears and lemon cream on the nose, the full body warmth is elegantly balanced by a lingering acidity.

Monte De Oro Winery – 2013 Pinot Grigio ~ Medium intensity aromas of pears, lemons, apples, and peaches with accents of honeysuckle, white flowers and honey.

Recipe courtesy of the Wine Institute of California

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Wine Country Recipe: California Style Clam Bake

Friday, August 21st, 2015

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Here in the Temecula Valley, we’re lucky enough to be just 20 miles (as the crow flies) from the Pacific Ocean and some of the most beautiful beaches in California. But, no matter where you are in the world, this garlic-infused California-style clambake recipe will bring the California beach to you. Pair with your favorite Temecula Valley Sauvignon Blanc or Rosé.

Ingredients:
3 tablespoons olive oil
4 shallots, roughly chopped
4 cloves garlic, peeled and roughly chopped
1 cup Temecula Valley Sauvignon Blanc or other crisp white wine
1 cup chicken stock
2 pounds mussels
2 pounds clams
1 tablespoons parsley, finely chopped

Directions:
In a large stockpot, over medium-high heat, add the olive oil, shallots and garlic. Sauté for 1 minute or until the vegetables are slightly browned.

Add the wine and chicken stock. Bring the liquid to a boil and cook for 3 minutes.

Add the mussels and clams and steam for 7 minutes. Halfway through the cooking time, shake the pot several times. Remove from heat and pour mussels and clams into a large serving dish.

Garnish with parsley. Serve immediately, accompanied by a fresh, rustic-style bread.

Recipe courtesy of the Wine Institute of California

Suggested Pairings:
Briar Rose Winery ~ 2014 Sauvignon Blanc – Aromas of white peach, nectarine, white flowers and vanilla pave the way to the palate laced with ripe stone fruits, and a creamy toast.
Falkner Winery ~ 2013 Irresistable Rosato – Rosé Table Wine – This vibrant bright pink wine is bursting with sensual notes of strawberry and cranberry flavors.
Hart Winery ~ 2014 Sauvingnon Blanc – With citrus notes of guava and tangerine, a subtle herbal undertone and a clean peach finish.
Miramonte Winery ~ 2014 Rosé – Racy strawberry and candied watermelon notes, beautiful melon and peach mid-palate, and long finish of rose petals, sugar-dusted citrus.

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Garlic Prawns with Warm Cucumber and Ginger Salad

Tuesday, May 26th, 2015

APRIL_GARLIC_PRAWNS_1_FINAL_p_c-California-Wine-InstituteRed pepper flakes add a hint of heat to this light and zesty salad. Pair with your favorite Temecula Valley Sauvignon Blanc or Pinot Grigio.

Ingredients:

2 cups salad greens
2 teaspoons sesame oil
salt and freshly ground black pepper
2 tablespoons extra virgin olive oil, divided
8 large garlic cloves, peeled and thinly sliced
1 pound medium prawns, shelled and deveined
½ teaspoon red pepper flakes
3 tablespoons minced fresh ginger
2 cucumbers peeled, cut in half lengthwise, and sliced into ¼-inch-thick half-rounds
2 tablespoons soy sauce
2 limes, each cut into 4 wedges

Directions:

Put the salad greens in a large bowl and drizzle with the sesame oil. Season with salt and pepper, to taste, and toss to mix. Set aside.

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until hot but not smoking. Add the garlic; cook and stir for 30 seconds. Add the prawns and red pepper flakes; cook and stir for about 3 minutes, or until the shrimp is cooked through. Season with salt.

Scrape the shrimp and garlic into a bowl and set aside.

Using the same skillet, heat the 1 remaining tablespoon of olive oil over medium-high heat until hot but not smoking. Add the ginger; cook and stir for 1 minute. Add the cucumber and soy sauce and cook for 3 more minutes. Remove from heat.

Divide the salad among 4 plates. Top each with a quarter of the cucumbers, followed by a quarter of the shrimp. Squeeze the juice of one lime wedge over each salad and garnish with a second lime wedge.

Serves 4

Suggested Pairings:

Cougar Vineyard & Winery ~ 2014 Pinot Grigio – Nice mid-palate balance with a short, clean finish.

Hart Winery ~ 2014 Sauvignon Blanc – citrus notes of guava and tangerine, a subtle herbal undertone and a clean peach finish.

Robert Renzoni Vineyards ~ 2014 Pinot Grigio “Julia’s Vineyard” – Fragrant and mildly floral with subtle notes of green apple, lemon and pear, with a crisp refreshing finish.

South Coast Winery Resort & Spa ~ 2014 Sauvignon Blanc – A cornucopia of flavors and aromas: sweet kiwi and lime, gooseberries, pears, passion fruit and wild flowers.

Recipe courtesy of the Wine Institute of California

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Wine Country Recipe: Strawberry-Blueberry Compote in Red Wine Syrup

Tuesday, March 17th, 2015

Panna-Cotta-with-fresh-berries-and-berry-sauce

Infusing red wine with warm spices and herbs creates a fragrant syrup for the distinctive ruby-hued compote. Serve over ice cream, pound cake, or with almond biscotti, and garnish with mint.

Ingredients:

1 cup of your favorite Temecula Valley dry red wine *
1/4 cup sugar
1/2 teaspoon whole black peppercorns
2 (2 1/2-inch) orange rind strips
1 cinnamon stick
1 bay leaf
4 cups sliced strawberries
1 cup blueberries

Preparation:

Combine first 6 ingredients in a small non-aluminum saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until liquid is reduced to 1/2 cup. Drain wine mixture in a colander over a large bowl; discard solids. Add berries; toss to coat. Serve warm or chill up to 2 hours.

* Wine Suggestions:

Doffo Winery ~ 2012 Cabernet Sauvignon – A dark rich garnet color entices the senses.  The pallet boasts dark red cherries and cassis.  The lingering finish on the this silky Cabernet Sauvignon shows a hint of smoke and cacao.

Falkner Winery ~ 2012 Syrah – This wonderfully rich wine has deep flavors of ripe plum and black cherry and is very true to the varietal. Enjoy the delicious depth of flavors, and smooth, round, lingering finish.

Hart Winery ~ 2012 Syrah –  Grown in the granitic soils with the abundant sunshine and caressing cool ocean breezes of the region, our old-vine Syrah displays rich fruit, great depth and color, and a long, lingering finish.

Lorimar Winery ~ 2012 Allegro – Merlot – Rich and full bodied, with black cherry, plum and blackberry flavors with hints of rose petals.

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Wine Country Recipe: Cheese Fondue

Monday, February 9th, 2015

FN_Tyler Flrorence Cheese Fonue.tif

Nothing screams romance more than fondue!  So, this Valentine’s Day, if you’d prefer to forgo the crowded restaurants and opt for a quick, simple and romantic meal at home, we’ve got you covered with this cheese fondue recipe.  Pair with a salad, your favorite Temecula Valley Riesling and perhaps some chocolate fondue for dessert…and…voilà, you’ve got the perfect Valentine’s dinner.

Ingredients:

1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers

Directions:

In a small bowl, coat the cheeses with cornstarch and set aside.  Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer.  Gradually stir the cheese into the simmering liquid.  Melting the cheese gradually encourages a smooth fondue.  Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot.  Serve with chunks of French and pumpernickel breads.  Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus.  Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Suggested pairings:

Baily Vineyard & Winery ~ 2013 Riesling – A delicate, dry and fruity white.

Briar Rose Winery ~ 2013 Riesling – Opening up with a soft apricot on the front and light fruity sweetness on the finish.

Lorenzi Estate Vineyards & Winery ~ 2012 Riesling – The nose is aromatic with spicy stone fruit with a combination of sweet Meyer lemons, along with tropical touches of mango and pineapple.

Mount Palomar Winery ~ 2012 Riesling – Prominent scents of pineapple and soft hints of star fruit, with a smooth tropical finish.

Recipe and photo courtesy Tyler Florence and foodnetwork.com.

 

 

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Wine Country Recipe ~ Herb and Pistachio Crusted Rack of Lamb with Caramelized Cauliflower, Shallots and Carrots

Monday, January 12th, 2015

HERB_PISTACHIO_RACK_OF_LAMB_WINE_MArmendariz_cWine-Institute_resized

Fresh herbs, crunchy pistachio nuts and the slight sweetness of caramelized cauliflower complement this dramatic, crusted rack of lamb. Serve with your favorite Temecula Valley Cabernet Sauvignon or red blend.

Ingredients:

3 slices white sandwich style bread, torn into small pieces
1/3 cup shelled, roasted pistachios
¼ cup finely chopped parsley leaves
½ teaspoon minced fresh rosemary leaves
¼ teaspoon fresh thyme leaves
¼ teaspoon salt
6 ounces carrots
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 ½ cups cauliflower florets
½ cup thinly sliced shallots
1 rack of lamb with 8 rib bones, Frenched
3 tablespoons Dijon mustard or other brown mustard
Salt and freshly ground black pepper

Directions:

Preheat the oven to 450° F.

Put the bread, pistachios, parsley, rosemary, thyme and the 1/4 teaspoon salt in the bowl of a food processor. Process until the mixture is finely ground. Scrape the mixture on a baking sheet, and set aside.

Slice the carrots at an angle, into ½ -inch pieces, and cut each piece in half lengthwise.

Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the butter, cauliflower, carrots and shallots. Stir to coat the vegetables, and then cook undisturbed for 3 minutes. Stir and turn the vegetables and cook them undisturbed for another 3 minutes. Stir and turn one more time. Remove from the heat and cover the pan.

Cut the lamb rack in half between the fourth and fifth ribs. Sprinkle the pieces generously with salt and pepper on all three surfaces.

Heat a medium, heavy-bottomed skillet over medium-high heat until hot but not smoking. Add the lamb, fat side down, and sear for 3 minutes. Turn both pieces and sear for 1 minute on each of the other two surfaces. Place the lamb on a roasting pan, fat side down, and roast for 25 minutes.

Remove from the oven, and transfer the lamb to a plate. Brush all three surfaces of each piece with the mustard and coat generously with the pistachio mixture. Keep the leftover pistachio mixture on the baking sheet.

Return the lamb to the roasting pan, fat side up, and roast it for 3 minutes or until the coating is lightly browned. Remove from the oven and let rest for at least 5 minutes before serving. Put the pan with the remaining pistachio mixture in the oven for 3 minutes to toast. Transfer the nuts to a small serving bowl.

Reheat the cauliflower and add salt and pepper to taste.

Using a very sharp knife, cut between the ribs to make 8 lamb chops.

To serve, arrange 2 chops on each plate with a serving of the cauliflower. Pass the toasted nuts for sprinkling.

Suggested Pairings:

Foot Path Winery ~ 2011 Cabernet Sauvignon – An inviting wine with rich red berries and subtle tannins on the palate.

Leoness Cellars ~ 2011 VS Cabernet Sauvignon – Soft tannins along with layers of spice and cocoa continue into a rich, velvety finish.

Palumbo Family Vineyards & Winery ~ 2011 Estate Cabernet Sauvignon “Sophia’s Vineyard – Bright dark fruit with black currant, raspberry and pepper nose and lingering black cherry.

Robert Renzoni Vineyards ~ 2011 Sonata – Bouquet of toasted oak, vanilla, and dried cherries, amid layers of cherry, cranberry and spice with a hint of coffee on the finish.

Recipe and photo courtesy of the Wine Institute of California

 

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Wine Country Recipe ~ Wild Mushroom Soup with Parmesan Croutons

Monday, December 15th, 2014

Wild Mushroom Soup

There’s nothing better than a hot bowl of soup on a chilly winter evening.  This hearty, earthy, woodsy, robust soup is a meal in itself.  Serve with your favorite Temecula Valley wine.

Ingredients:

For the soup:

3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3 shallots, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
3 cups thinly sliced crimini mushrooms
1 cup thinly sliced trumpet mushrooms (caps and stems)
1 cup bite-sized pieces of chanterelle, porcini or oyster mushrooms
1 cup thinly sliced shitake mushrooms (caps only)
4 cups beef stock
1 cup heavy cream
2 tablespoons flour, mixed with 2 tablespoons water
salt and ground black pepper

For the croutons:

4 cups bite-sized cubes of rustic bread
1/4 cup  finely grated Parmesan cheese
1 teaspoon fresh thyme leaves
2 tablespoons extra virgin olive oil

Directions:

For the soup:
Heat the butter and olive oil in a large pot, over medium-high heat, until the butter begins to sizzle.  Add the shallots and garlic.  Cook for 1 minute until the garlic is slightly browned.  Add the mushrooms and cook, stirring occasionally, for 4 minutes or until tender.  Add the beef stock and bring to a simmer.  Reduce the heat to medium and simmer for 10 minutes.

Add the cream and bring to a simmer again.  Stir in the flour mixture and simmer for 3 more minutes.  Season with salt and pepper to taste.  Serve the soup hot, topped with croutons.

For the croutons:
Preheat the oven to 375 degrees.  Put the bread, Parmesan and thyme in a large bowl.  Drizzle with olive oil and toss until combined.  Spread on a baking sheet and toast in the oven for ten minutes.

Serves 4 to 6

Suggested Pairings:

Bel Vino Winery ~ 2010 Merlot – Medium to dark color presents aromas of cloves, cassis, with dark and jammy fruits.

Longshadow Ranch Winery ~ Merlot (unfiltered) – An extraordinary red the way it was meant to be.  Gorgeous and full of life with a fruit forward finish.

Mount Palomar Winery ~ 2011 Merlot – Scents of daisy, cocoa, cherry and prominent tastes of plum and black pepper.

Oak Mountain Winery ~ 2011 Merlot – Soft nose, with flavors of raspberry, blackberry, and plum with abundant smoky oak.

Recipe and photo courtesy of the Wine Institute of California

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Wine Country Recipe: Roasted Duck Leg with Black Currant Sauce and Roasted Turnips

Wednesday, October 15th, 2014

Roasted Duck Leg

A tart, slightly sweet currant sauce complements and adds bright flavors to these crispy duck legs and roasted turnips.  Pair with your favorite Temecula Valley Cabernet Sauvignon or Zinfandel.

Serves 2

Ingredients:

4 (8-ounce) duck legs, skin on, excess fat removed
2 teaspoons fresh thyme leaves, divided
2 medium turnips (about 10 ounces), peeled and each cut into ten wedges
1 tablespoon finely chopped shallots
1/3 cup balsamic vinegar
1/3 cup black currant preserves
1/4 cup water
2 teaspoons unsalted butter
Salt and freshly ground black pepper

Directions:

Preheat the oven to 375 degrees with a rack in the upper and lower third.  Sprinkle both sides of the duck legs generously with salt and pepper and 1 teaspoon of the thyme leaves.

Heat a large, heavy-bottomed skillet over medium-high heat until very hot, but not smoking.  Add the duck legs, skin side down, and sear for 4 minutes.  Turn the legs and sear 1 minute.

Transfer the duck to a medium roasting pan, skin side up.  (Reserve the duck fat in the skillet for later use.)  Cover the pan and roast the duck for 1 hour on the upper rack.  Uncover and roast for an additional 15 minutes.  While the duck is roasting, spread the turnips in a single layer, in another roasting pan. Drizzle the turnips with 2 tablespoons of the reserved duck fat.  Sprinkle with salt and pepper and the remaining teaspoon of thyme leaves.

About 35 minutes before the duck is done, put the turnips in the oven, on the lower rack, so that the duck and the turnips will be ready at the same time.  When the duck is ready, let it rest while you make the sauce.

To make the sauce, remove all but 1 tablespoon of duck fat from the skillet used for searing. (If there is less than 1 tablespoon left, just use what is left.)  Heat the skillet over medium-high heat.  Add the shallots and cook and stir for 30 seconds.  Add the balsamic vinegar and simmer for 1 minute.  Add the black currant preserves and water and simmer for 30 seconds.  Turn off heat and whisk in the butter.  To serve, spoon the desired amount of sauce on 2 plates and top with 2 duck legs.  Arrange the turnips next to the duck.

Pairing Suggestions:

Chapin Family Vineyards ~ 2009 Cabernet Sauvignon ~ Rich, concentrated layers of vanilla, chocolate, roasted coffee and clover.

Doffo Winery ~ 2012 Zinfandel ~ A heartfelt wine which embodies all of the Doffo family’s passion and experience.

Lorimar Vineyards & Winery ~ 2011 Solo-Cabernet Sauvignon ~ Solo can save any occasion with its super powerful dark cherry and green bell pepper and captivating ruby color.

Maurice Car’rie Vineyard & Winery ~ 2011 Zinfandel ~ Rich fruit aromas of blackberry and plum coupled with a slight spiciness of black pepper.

Recipe and photo courtesy of Wine Institute of California.

 

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Wine Country Recipe: Crab Stuffed Lettuce Wraps

Tuesday, August 19th, 2014

Recipe provided by Cougar Vineyard & Winery

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Here in Temecula Valley Wine Country, we’re still seeing the warm days of summer, along with cool, crisp evenings…..just the kind of weather that makes the grapes in the vineyard happy!  If you are looking for a light, refreshing dish to serve on a warm summer afternoon, look no further….we’ve got it for you!

Ingredients:

3 (6-ounce) tubs fresh lump crab meat
1 1/2 cups chili sauce
1 lemon, zested and juiced
Handful of chopped flat-leaf parsley
Approximately 1 tablespoon hot sauce (per your taste)
Approximately 1 tablespoon Worcestershire sauce (per your taste)
3 ribs celery from the heart with their greens, cut into chunks
1 small red bell pepper, seeded and chunked
1 clove garlic, cracked from skin
1 medium yellow onion, cut into chunks
Coarse salt and black pepper
Oyster crackers, for garnish
1 large head iceberg lettuce, cut into 6 wedges

Place crab in a bowl and run fingers through it to check for pieces of shell.  Break up crab a bit with fingertips, but leave several large pieces.  Add chili sauce, lemon zest and juice, parsley, hot sauce and Worcestershire to the bowl and toss to combine.

In a food processor, process the chopped veggies into small bits by hitting pulse several times. Line a plate with a few sheets of paper towel.  Scrape veggies onto towel to remove liquids.  Transfer chopped celery, pepper, garlic and onions to the crab.  Stir to combine veggies and season the salad with coarse salt and pepper to taste.  Place crab salad in a serving bowl and top with crackers.  Surround the salad with lettuce “cups”.  Spoon the salad into the crunchy pieces of iceberg as you eat.

Pair with Cougar Vineyard & Winery “Bubbly”

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