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Posts Tagged ‘vineyard rose restaurant’

Wine Country Recipe: Molten Chocolate Cake with Dessert Wine Pairing

Friday, January 24th, 2014

Valentine’s Day Molten Chocolate Cake

Recipe provided by Temecula Valley’s South Coast Winery Resort & Spa, The Vineyard Rose

Ingredients:

10 oz.  dark chocolate

1 stick butter

½ cup egg yolks (4)

1 cup egg whites (8)

4 oz. (1/2 cup) powdered sugar

Cordial

  • Dark chocolate 4 oz.
  • Cream 4 oz.
  • Maraschino cherries 1/4 c
  • Maraschino cherry juice 2 tb

 
Ice cream (optional)

 

Directions:

1. Melt chocolate and butter on a double boiler or in the microwave oven (cook and stir in 45 second intervals when using microwave).  Let cool.

2. When melted, stir in egg yolks very slowly while whisking.

3. In an electric mixer, whip egg whites till they begin to foam. Add sugar and whip egg whites until stiff peaks. (Be careful not to get fat of any kind mixed into the whites or they will not rise.)

4. When egg whites have doubled and formed stiffed picks, gently fold whites into the chocolate mix.

5. Grease a soufflé dish, fill the dish 3/4 full with mixture. Place the cordial sauce into the center of the mix. Bake at 400 for about 12 mins. The edges should be cooked and cakey, while the center nice and liquidy. Let cool for 5 minutes and enjoy. Garnish with mint, whipped cream or raspberries. Delicious when accompanied by ice cream.

 

Pair with South Coast Winery Resort & Spa’s Romanza – a sweet blend of Merlot, Muscat and Touriga Nacional; $18

 

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Wine Country Recipe: Osso Bucco de Pollo

Friday, June 14th, 2013

Osso Bucco De Pollo

Recipe courtesy of South Coast Winery Resort & Spa, The Vineyard Rose Restaurant

 

Ingredients

  • 1 can (14.5 ounces) diced tomatoes
  • ½ cup chicken stock or broth
  • 1 medium carrot, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 small onion, finely chopped
  • 5 green and 5 black olives roughly chopped
  • 3 sprigs thyme
  • 2 teaspoons minced garlic, divided
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 5 chicken drumsticks small and frenched (3 ounces each)
  • ¼ teaspoon chili flakes
  • 1-1/2 teaspoons chopped flat-leaf parsley

 

Instructions

  1. In a 5- or 6-quart slow cooker, combine the tomatoes, chicken broth, carrot, celery, onion, thyme, olives, 1 teaspoon garlic, salt and pepper.
  2. Snuggle the chicken drums into the vegetable mixture.
  3. Cover and cook on low until the chicken and vegetables are tender, about 4 hours.
  4. With a slotted spoon, transfer the chicken drums to a serving dish. Discard the thyme sprigs.
  5. With a slotted spoon, transfer the vegetables to a bowl.
  6. In a small bowl, mix together the remaining teaspoon of garlic, chile flake and chopped parsley.
  7. Stir half the parsley mixture into the vegetables.
  8. Top the chicken with the vegetables and remaining parsley mixture and serve.

 

Serve with your choice of South Coast wine:
2009 South Coast Winery Wild Horse Peak Mountain Vineyard Chardonnay
2008 South Coast Winery Wild Horse Peak Mountain Vineyard Syrah

 

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Wine Country Recipe: Scallops and Risotto from South Coast Winery

Thursday, July 26th, 2012

Butter Poached Scallops with Aged Gouda Risotto

Courtesy of The Vineyard Rose Restaurant

 

Scallops:

Scallops – as many as you desire

¾ lb butter

1 cup Viognier wine

½ bun of parsley

salt & pepper to taste

To make:

  1. Season scallops with salt and pepper in a hot skillet, about 2 minutes each side
  2. Put a roasting pan on the stove on low heat.  Add butter, wine and parsley.
  3. Wait for the butter to melt, add the scallops.  The heat should be real low, and the liquid should not be boiling but just under a simmer.
  4. Let soak for about 10 minutes

 

Risotto:

1 cup Arborio rice

2 ½ cup chicken broth

2 shallots

1 cup shredded Aged Gouda

1 tab of butter

½ bun of parsley, chopped

 To make:

  1. Chop shallots and sauté in large skillet with butter; cook shallots till they are nice and dark
  2. Add rice, stir and cook for about 1 minute; add half of the broth and reduce heat.
  3. Stir occasional, making sure the rice does not stick.  When all the stock is just about absorbed, add a little more stock and stir.  Repeat and continue till all the stock is used.  Cook till all the broth is just about absorbed, the rice should appear to be creamy and should be nice and tender.
  4. Turn off heat and stir in parsley and cheese.  Season to taste.

 

Assembly:

  1. Spoon a little risotto on to a plate.
  2. Place a couple of scallops per plate, and spoon just a touch of the butter over the top of the scallops.  Enjoy!

 

Pair it with Carter Estates Viognier a delightful summer wine!

 

The Vineyard Rose Restaurant is open for breakfast, lunch, and dinner; located at South Coast Winery Resort & Spa.

For reservations, please call 951.587.9463
or Click Here for online reservations.

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