Facebook

Blog

Posts Tagged ‘recipes from wine country’

POTATO FOCACCIA WITH OLIVES AND ROSEMARY

Monday, July 22nd, 2019

Potato Focassia with Olives & Rosemary

Welcome guests to your home for dinner with a glass of your favorite Temecula Valley rosé and a slice of warm olive focaccia. If you’ve baked the focaccia hours before, you can reheat it quickly in a hot oven, although it’s plenty tasty at room temperature, too. Pack it on a picnic or a hike with your favorite salami and cheeses. Or adapt the topping to showcase a seasonal fresh vegetable like halved cherry tomatoes or strips of roasted sweet pepper. Adding cooked potato to the dough produces an especially moist and tasty result.

Ingredients

  • 1⁄2 pound (250 g) Yukon Gold potatoes, unpeeled
  • 1 1⁄2 teaspoons active dry yeast
  • 3 3⁄4 cups (465 g) unbleached all-purpose flour, plus more for kneading
  • 2 1⁄2 teaspoons (8 g) kosher or sea salt, plus more for sprinkling
  • 1⁄4 cup (60 ml) extra virgin olive oil, plus more for coating and brushing
  • 24 California olives, pitted and halved
  • 1 1⁄2 teaspoons finely minced fresh rosemary or dried oregano, finely crumbled

Directions

Put the potatoes in a small saucepan and add water to cover by 1 inch (2.5 cm). Do not add salt. Bring to a simmer over high heat, adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender when pierced, 15 minutes or more, depending on size.

Remove from the heat, set aside 1 1∕3 cups (330 ml) of the potato water, and then drain the potatoes. When cool enough to handle, peel the potatoes and pass them through a ricer or food mill fitted with a fine disk into a bowl. If you don’t have a ricer or food mill, mash the potatoes well with a potato masher.

Refrigerate the potato water until it cools to 105° to 115°F (40° to 46°C). Put 1∕3 cup (80 ml) of the cooled potato water in a large bowl and sprinkle the yeast over it. Let soften for about 3 minutes, then whisk with a fork to dissolve and let stand until bubbly, about 10 minutes.

Meanwhile, in a bowl, combine the flour and salt and whisk to blend.

Add the olive oil, riced potato, and the remaining 1 cup (250 ml) potato water to the proofed yeast. Stir to combine, then add the flour gradually, stirring with a wooden spoon until the dough clears the sides of the bowl. Keeping the dough in the bowl, knead it gently by hand until smooth, adding just enough additional flour to keep it from sticking to your hand. You should not need more than 1 to 2 tablespoons. Shape the dough into a ball and coat lightly with olive oil. Cover the bowl tightly with plastic wrap and let the dough rise until doubled, 1 1∕2 to 2 hours.

Punch the dough down. Using 1 tablespoon olive oil, grease the bottom and sides of an 11-by-17-inch (28-by-43 cm) rimmed baking sheet. Transfer the dough to the baking sheet. With well-oiled fingers, poke and prod the dough into a rectangle that fits the pan. The dough is elastic and will want to spring back. If it resists your attempts to flatten it enough to cover the pan, let it rest for 5 minutes and try again. If it still springs back from the edges, let it rest for 5 minutes longer and try once more. You should be able to flatten it sufficiently after a couple of rests, but don’t worry if the dough doesn’t completely fill the pan. Let rise, uncovered, until puffy, about 1 1∕2 hours.

While the dough rises, preheat the oven to 400°F (200°C). If you have a pizza stone (or baking tiles), put it in the oven on the middle rack to preheat—ideally for at least 30 minutes before baking.

Arrange the olives, evenly spaced, on the surface of the focaccia, then gently press them into place. Brush the surface of the dough with 1 tablespoon olive oil, then scatter the rosemary and a little salt on top. Place the pan on the baking stone, if using, and bake until the focaccia is golden brown, 20 to 25 minutes, rotating the baking sheet back to front halfway through.

Immediately slide a long metal offset spatula under the focaccia to make sure it is not sticking to the baking sheet, then slide the focaccia onto a rack to cool. Slice into desired portions with a bread knife and serve warm or at room temperature.

Makes one 11-by-17-inch (28 by-43 cm) focaccia

Recipe and photo courtesy of the Wine Institute of California

Share

GRILLED SAUSAGES WITH FIG AND ONION JAM

Thursday, May 30th, 2019

Grilled Sausages with Fig & Onion Jam

This recipe couldn’t be more perfect for a Father’s Day or summer BBQ. And chances are, you’ll find many other uses for this fragrant sweet-tart jam. Enjoy it on a grilled-cheese or ham sandwich or serve it with a cheese or charcuterie board. It’s the perfect complement for fresh goat cheese or a tangy Cheddar. Serve it with grilled sausages and pair with your favorite Temecula Valley Cabernet Sauvignon or Syrah.

Ingredients
¼ pound (125 g) dried Calimyrna figs, stems removed
2 tablespoons extra virgin olive oil
1 large yellow onion, about 10 ounces (315 g), halved and thinly sliced from root to stem
1 teaspoon minced fresh thyme
½ teaspoon ground fennel seed
Kosher or sea salt and freshly ground black pepper
1 tablespoon sherry vinegar, or more to taste
4 fresh Italian sausages, hot or sweet, 5 to 6 ounces (155 g to 185 g) each

Directions
Put the figs in a small saucepan with 1 cup (8 fl oz/250 ml) water. Bring to a simmer over medium heat and simmer for 2 minutes. Cover and set aside for 30 minutes.

Heat the olive oil in a large skillet over medium-low heat. Add the onion, thyme, and fennel seed. Season with salt and pepper. Cook, stirring often, until the onions are soft, golden-brown, and sweet, about 30 minutes. Lower the heat if necessary to prevent burning.

While the onions cook, prepare a medium-hot charcoal fire or preheat a gas grill to medium-high.

Lift the figs out of the liquid with a slotted spoon and slice thinly. Add the figs to the onions, along with the sherry vinegar and 2 tablespoons of the fig-cooking liquid. Cook, stirring often, until the liquid has been absorbed and the flavors have merged, 3 to 4 minutes. Taste for seasoning. The jam should be moist with a balanced sweet-tart flavor.

Grill the sausages until they are nicely browned all over and feel firm when probed, about 10 minutes. Serve immediately with the warm jam.

Suggested Pairings:

Akash Winery ~ 2016 Cabernet Sauvignon – Bright aromas of pomegranate & fresh raspberry with hints of vanilla bean. Tart and round on the palate with tastes of cranberry, dark pepper, vanilla and cherry.

Chapin Family Vineyards ~ 2015 Syrah – Full-bodied taste, flavors of chocolate, blueberry and caramel with a hint of vanilla and finishes with a hint of spicy peppers.

Falkner Winery ~ 2016 Cabernet Sauvignon – This delicious Cabernet has wonderful flavors of blueberry, blackberry, coco, and licorice on the finish. This is an easy to drink Cabernet without heavy tannins on the finish.

Leoness Cellars ~ 2015 Cellar Selection Syrah – This Syrah offers sweet blackberry and black cherry flavors complemented by hints of tobacco, black licorice and vanilla.

Photo and recipe courtesy of the Wine Institute of California.

Share

CHICKEN-CHIPOTLE POSOLE WITH AVOCADO AND LIME

Friday, March 1st, 2019

A rich broth, moist hand-shredded chicken and smoky chipotle make this posole a standout. And you’ll have some extra poached chicken to enjoy in a salad the following day. Pair with your favorite Temecula Valley Barbera or Zinfandel.

Serves 4

Ingredients
2 pounds (1 kg) chicken legs and thighs
2 quarts (2 l) water
1 large onion, halved and sliced
1 dozen black peppercorns
3 cloves garlic, peeled and smacked
2 bay leaves
1 teaspoon whole cumin seed or ground cumin
1/3 pound (155 g) Mexican-style chorizo
Vegetable oil
1 small onion, minced
½ green bell pepper, minced
2 cloves garlic, minced
1 large plum tomato, peeled, seeded, and finely diced
1 teaspoon dried oregano
1-1/2 tablespoons all-purpose flour
¼ cup (10 g) chopped cilantro, plus some for garnish
1 can (15 oz/470 g) whole hominy, drained and rinsed
Canned chipotle chile en adobo, to taste
Kosher or sea salt.
1 small avocado, halved and pitted, then sliced crosswise
1 lime, quartered

Directions
Put the chicken and water in a large pot and bring to a simmer over medium heat. Skim any foam that collects on the surface. When the chicken stops producing foam, add the onion, peppercorns, garlic, and bay leaves. Adjust the heat to maintain a bare simmer and cook 1 hour. Cool, then strain. Remove the chicken meat from the bones, discarding the skin. Refrigerate half the meat for another use. Shred the remaining meat by hand. Set aside 5 cups (1.25 l) of chicken broth and refrigerate or freeze any remaining broth for another use.

Put the whole cumin seed in a small dry skillet and toast over medium heat, shaking the skillet often, until the cumin darkens and becomes fragrant, 3 to 5 minutes. Cool, then pound fine in a mortar or grind in a spice grinder.

Remove the chorizo from its skin and put it in a large pot over medium-low heat. Cook, crumbling it with a wooden spoon, until it has rendered its fat and is fully cooked. Transfer it to a plate with a slotted spoon, leaving any fat behind. Add enough vegetable oil to the pot to make 2 tablespoons fat.

Add the minced onion, bell pepper, and garlic and cook until softened, 5 to 10 minutes. Add the tomato, oregano, and cumin and cook about 3 minutes longer to soften the tomato. Add the flour and cook, stirring, for about 1 minute. Add the 5 cups (1.25 l) chicken broth and bring to a simmer, stirring. Add the cilantro, hominy, shredded chicken, and chorizo and return to a simmer. Whisk in some of the thick adobo sauce from the canned chipotle chiles, adding as much as you like. Season posole to taste with salt.

Divide the soup among 4 bowls. Top each portion with a few avocado slices and garnish with chopped cilantro. Serve immediately with lime wedges.

Pairing Suggestions:

Avensole Winery ~ 2015 Barbera – Dark cherry, strawberry, lavender, vanilla.

Hart Winery ~ 2015 Zinfandel – This fruity, classic Zin has been aged 12 months in premium American oak and blend with a kiss of Petite Sirah.

Robert Renzoni Vineyards ~ 2015 Barbera – Ripened cherry aromas and flavors, this wine is bursting with berries and bright acidity,along with tart blackberry jam and tobacco on the finish.

Wiens Family Cellars ~ 2015 Reserve Zinfandel – Dried fruit, toasted oak, refined tannins.

Photo and recipe courtesy of the Wine Institute of California

Share

Wine Country Recipe ~ Dungeness Crab Frittata

Wednesday, December 19th, 2018

Slice this frittata into thin wedges for a passed hors d’oeuvre or serve more generous portions with a tuft of salad as a first course. To dress it up for the holidays, top wedges with a dollop of crème fraîche and California sturgeon caviar. Serve with your favorite Temecula Valley Chardonnay or Sparkling Wine.

Serves 6

Ingredients
½ pound (250 g) fingerling potatoes
1-1/2 tablespoons plus 1 teaspoon extra virgin olive oil
Kosher or sea salt
6 large eggs
Freshly ground black pepper
2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon thinly sliced fresh chives
¼ pound fresh Dungeness crabmeat

Directions
Preheat the oven to 425°F (220°C). Put the potatoes in a baking dish just large enough to hold them. Drizzle with 1 teaspoon olive oil, season with salt, and turn to coat with the oil and salt. Bake until tender when pierced, 15 to 20 minutes. Let cool, then slice into ½-inch (12 mm) pieces. Reduce the oven temperature to 400°F (200°C).

In a bowl, whisk the eggs with ½ teaspoon salt, several grinds of pepper, and the dill and chives. Stir in the crabmeat and potatoes, reserving a few larger pieces of crab for placing on the surface of the frittata later.

Heat a 10-inch nonstick skillet over medium-low heat. Add the remaining 1-1/2 tablespoons olive oil. When it is hot, add the egg mixture and use a rubber spatula to distribute the crab and potato evenly. Cook without stirring for about 2 minutes, until the eggs begin to set, then place the reserved chunks of crabmeat on top. Continue cooking without stirring until the frittata is about two-thirds set, with some patches of liquid egg on the surface. Transfer the skillet to the oven and bake until the surface is firm to the touch, about 6 minutes longer.

Remove from the oven and slide the frittata onto a cutting board. Let rest at least 15 minutes. Garnish with chopped dill, then slice into wedges and serve. The frittata is best warm, not hot.

Suggested Pairings: 

Callaway Vineyard & Winery ~ 2016 Winemaker’s Reserve Chardonnay
Flavors of green apple, tropical fruit and hints of honeysuckle. Floral scents and an oaky finish will leave you longing for more. 

Oak Mountain 2017 Chardonnay ~ This chardonnay is lightly oaked with French oak imparting rich flavors of vanilla, butterscotch, creme brulee and caramel.

South Coast Winery Resort & Spa Brut Sparkling ~ Crisp acidity and delicate yeastiness are enveloped in a rich tropical fruit aroma. A perfect change of pace!

Wilson Creek Winery Brut Sparkling Wine ~ Light and refreshing, and very fun. Great in Mimosas! A fun party sparkling wine.

Recipe and photo courtesy of the Wine Institute of California

Share

Wine Country Recipes: Perfect Wine & Food Pairings for California Wine Month

Monday, September 24th, 2012

In honor of California Wine Month, we’ve rounded up this year’s best recipes and pairings from Temecula Valley Wine Country!

What is a Perfect Pairing?

Truth be told, there is no such thing as a “perfect” pairing! The old adage, “white wine with fish and red wine with meat” isn’t always a tried-and-true method of pairing wine. We say have fun with it and play with pairings to discover how different wines can bring out the subtle nuances of flavors in a food.

For those who aren’t as adventurous, we’ve paired up Temecula wines with some of our favorite wine country recipes provided by our member wineries.

We hope you enjoy creating these “perfectly” paired recipes in your own home, while popping the cork on one of our beautiful Temecula Valley wines.

Here are a few of our favorite gourmet recipes from Temecula Valley wineries perfectly paired with Temecula Valley wine —

Cocktails & Appetizers

Syrah Sunset Sangria

Ingredients

  • 1 bottle Syrah
  • 2 tsp finely shredded lime peel
  • 1 cup lime juice
  • 3/4 cup sugar Ice
  • chilled 1 nectarine, pitted and sliced

 

Directions – In a 1-quart glass measuring cup combine lime peel, lime juice, and sugar; add water to equal 4 cups. Stir to dissolve sugar. Cover and refrigerate at least 2 hours. To serve, place ice in six 16-ounce glasses. Add 2/3 cup of the lime juice mixture to each glass. Pouring along side of glass, slowly add 1/2 cup wine. Thread nectarine slices on skewers and add to glasses.

*Try with some spectacular Syrah from Doffo, Falkner, Foot Path, Lorimar, Masia de Yabar, Miramonte, Mount Palomar, South Coast’s Wild Horse Peak or Van Roekel.

Oak Mountain Winery Marinated Cheese

Ingredients:

  • 2 blocks (8 oz each) white cheddar cheese
  • 2 pkgs. (8 oz each) cream cheese, softened
  • 3/4 cup chopped roasted sweet red peppers
  • 1/2 cup Oak Mountain Tuscan Avocado Oil
  • 1/4 cup Oak Mountain Pear Pomegranate Vinegar
  • 1/4 cup Oak Mountain Dark Cherry Balsamic Vinegar
  • 3 tbsp chopped green onions
  • 3 tbsp minced fresh parsley
  • 2 tbsp minced fresh basil
  • 1 tbsp sugar
  • 3 garlic cloves, minced
  • salt & pepper
  • Toasted sliced French Bread or assorted crackers

 

Directions:
Slice each block of cheddar cheese into twenty 1/4” slices. Cut each block of cream cheese into 18 slices and sandwich between cheddar slices, using a knife to spread evenly. Create four 6” long blocks of cheese; place in 13 X 9” dish.
Combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt & pepper and pour over cheese. Cover and refrigerate overnight, turning once. Drain excess marinade. Serve cheese with bread or crackers.

Perfectly Paired with:

  • Briar Rose Winery 2011 Estate Viognier
  • Longshadow Ranch Winery 2009 White Feather Chardonnay
  • Lumiere Winery 2007 Sauvignon Blanc
  • Monte De Oro Winery 2011 Viognier
  • Oak Mountain Winery 2011 Chardonnay
  • Van Roekel Winery 2011 Chenin Blanc

 

Thornton Winery Curried Butternut Squash Soup

Ingredients:

  • 1 medium butternut squash peeled, seeds removed and chopped into cubes
  • 1 small yellow onion, peeled and chopped
  • 2 cloves fresh peeled garlic
  • 1 quart chicken stock
  • 1 tbsp unsalted butter
  • 2-3 tbsp red Thai curry paste
  • salt & pepper

 

Directions:
Melt butter in a large soup pan. Add onion and garlic and cook 1-2 minutes.
Add cubed butternut squash. Cook 1-2 minutes.
Cover with chicken stock. Bring to a boil, lower heat and simmer 30-45 minutes or until squash is soft.
Blend soup, strain and then return to pot. Season with Thai curry paste and salt and pepper as needed.

Perfectly Paired with:

  • Briar Rose Winery 2011 Estate Viognier
  • Falkner Winery 2009 Viognier
  • Keyways Vineyard & Winery 2011 Viognier
  • Palumbo Family Vineyards & Winery 2010 Viognier
  • “Buon Vicino” Thornton Winery 2010 Chardonnay
  • Van Roekel 2010 Reserve Chardonnay

 

Stay tuned for Part 2 – Featuring Main Courses & Desserts!

 

 

Share
  • Categories

  • Archives

View Our Winery Map