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Posts Tagged ‘temecula valley wine country recipes’

PAPPARDELLE WITH ARTICHOKES, PEAS, AND PROSCIUTTO

Tuesday, March 31st, 2020

Pappardelle with Artichokes, Peas & Prosciutto

It’s long past time to bust the myth that artichokes don’t go with wine. This pasta dish is perfectly wine friendly thanks to an assist from pasta, sweet peas, and meaty prosciutto. Chill a bottle of Sauvignon Blanc and prove it to yourself. If you can’t find fresh baby artichokes, substitute frozen artichoke hearts rather than marinated hearts.

Serves 4

Ingredients

  • ¾ pound (340 g) fresh pappardelle or fresh egg pasta sheets or ½ pound (225 g) dried pappardelle
  • 14 to 16 fresh baby artichokes, about 1-1/2 ounces (40 g) each, or 1 package (9 oz/ 250 g) frozen artichoke hearts (see Note)
  • 1 lemon
  • 6 tablespoons (90 ml) extra virgin olive oil
  • 1 large yellow onion, minced
  • Pinch hot red pepper flakes
  • 1 sprig fresh mint
  • Kosher or sea salt
  • 1 cup (150 g) shelled English peas or frozen petite peas, thawed enough to separate
  • 2 ounces (55 g) thinly sliced prosciutto di Parma, shredded by hand
  • Freshly grated pecorino or Parmigiano Reggiano cheese

Directions

If using fresh egg pasta sheets, start at one of the sheet’s narrow ends and loosely roll the sheet like a jelly roll, leaving a 1-inch (2.5-cm) tail. With a sharp chef’s knife, cut ribbons about 5/8-inch (15-mm) wide. Grab the noodles by the exposed ends, lift them up, and they will unfurl. Repeat with the remaining sheets.

If using fresh baby artichokes: Fill a large bowl with water and add the juice of the lemon. To trim the artichokes, peel back the outer leaves until they break off at the base. Keep removing leaves until you reach the pale green heart. Cut across the top of the heart to remove the pointed leaf tips. If the stem is still attached, cut it down to ½ inch (1.25-cm), then trim the stem and base to remove any dark green or brown parts. Cut each heart in half and cut each half into 2 to 3 wedges, depending on size. Immediately place in the lemon water to prevent browning.

If using frozen artichoke hearts, thaw, cut each heart in half, then cut each half into 2 to 3 wedges, depending on size.

Bring a large pot of well-salted water to a boil over high heat.

Heat the olive oil in a large skillet over medium heat. Add the onion and hot pepper flakes and sauté until the onion is soft and sweet, about 10 minutes. Lower the heat if needed to keep the onion from browning. Add artichokes to the skillet (drained first, if fresh) along with the mint sprig, 1 cup (250 ml) water, and a generous pinch of salt. Bring to a simmer, cover, adjust the heat to maintain a gentle simmer and cook until the artichokes are almost tender, 10 to 15 minutes. There should still be several spoonsful of flavorful juices in the skillet. Remove the mint sprig.

Cook fresh or frozen peas in the boiling water until tender, then lift them out with a sieve and add them to the artichokes along with the prosciutto. (Do not discard the boiling water; you will need it to cook the pasta.) The sauce should be juicy; if it seems too dry, add a splash of boiling water from the pot. Taste for salt and keep warm.

Add the pasta to the boiling water and boil until al dente. Fresh pasta will take only 1 to 2 minutes, depending on freshness. For dried pasta, consult cooking time on the package. Just before draining, set aside 1 cup of the hot pasta water. Drain the pasta and return it to the warm pot. Add the contents of the skillet and toss gently with tongs, adding a little of the reserved pasta water if the sauce seems dry. Add 1/3 cup (25 g) of grated cheese, toss gently, and immediately divide the pasta among 4 bowls. Pass additional cheese at the table for those who want it.

Suggested Pairings:

Hart Winery ~ 2018 Sauvignon Blanc – Citrus notes of guava and tangerine, a subtle herbal undertone and a clean peach finish.

Masia de la Vinya Winery ~ 2016 Sauvignon Blanc – Lemon zest, guava, passion fruit & pineapple.

Oak Mountain Winery ~ 2018 Chardonnay – Lightly oaked with French oak imparting rich flavors of vanilla, butterscotch, creme brulee and caramel

Ponte Winery ~ 2018 Reserve Chardonnay – Barrel aged for 10 months in new French oak barrels, this limited-production, subtly buttery reserve is well-balanced with a slight minerality on the finish.

Recipe and photo courtesy of the Wine Institute of California

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Cheese & Salumi Board

Monday, March 2nd, 2020

Cheese & Salumi Board

Ahhh….the beloved cheese board! Add what you love; omit what you don’t. It’s yours to compose. Good cheese counters typically have many selections , like truffled cheeses, luscious triple-cream cheeses, and mini cheeses meant for two. Add roasted nuts, dried fruits, condiments, and crackers. You can purchase mixed nuts in honey but making your own is a cinch. Pair with your favorite Temecula Valley Rosé or Sparkling Wine.

Ingredients

Nuts in Honey:

  • ¼ cup (85 g) honey
  • 3 tablespoons mixed toasted nuts (walnut pieces, toasted almonds, pistachios)

If the honey is stiff, put the jar in a saucepan of barely simmering water over low heat until the honey liquefies enough to pour. In a small serving bowl, combine the honey and the nuts.

Suggested Cheeses:

  • Laura Chenel Aged Crottin
  • Cowgirl Creamery Mt. Tam
  • Cypress Grove Truffle Tremor

Accompaniments:

  • Crackers and flatbreads
  • Sliced baguette
  • Prosciutto di Parma, thinly sliced
  • Sopressatta, thinly sliced
  • Black and green olives
  • Dried apricots, Medjool dates, and other dried California fruits
  • Roasted pistachios in shell


Suggested Pairings:
Carter Estate Blanc de Noir Sparkling ~ Notes of strawberry and raspberry with a lovely structure that finishes off-dry with just the slightest hint of sweetness.
Hart Winery 2018 Rosé of Sangiovese ~ Lightly pink, near-dry, delicately scented and flavored Rose′ wine.
Miramonte Winery 2018 Rosé ~ Hints of watermelon, honeydew, sugar-dusted cantaloupe, fresh flowers, strawberry + watermelon candy and a sleek finish
Thornton Winery Brut Rosé ~ You’ll appreciate its complex aromas and flavors along with a lingering finish.

Recipe and photo courtesy of the Wine Institute of California

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Dungeness Crab and Avocado Tostadas

Friday, January 31st, 2020

Dungeness Crab and Avocado Tostadas

Unlike the bean- and cheese-laden tostadas served in many restaurants, these are featherlight and heart healthy. The salad-like topping helps stretch the costly crabmeat, and you’ll save money by buying a cooked crab and extracting the meat yourself. Packaged tostada shells come in a variety of sizes; use any size you like. Serves 4

Ingredients
2⁄3 cup (130 g) finely diced tomato
1⁄3 cup (40 g) finely minced green onion, white and pale green part only
1⁄4 cup (10 g) chopped fresh cilantro, plus whole leaves for garnish
1 clove garlic, finely minced
1 serrano chile, finely minced
2 large, ripe avocados
2 limes, 1 halved, 1 quartered
Kosher or sea salt
8 corn tostada shells, about 5 inches (13 cm) in diameter
1 head pale, crisp romaine lettuce, about 6 ounces (185 g), halved lengthwise, then very thinly sliced crosswise
1⁄2 pound (250 g) Dungeness crabmeat
1⁄3 cup (75 g) crema (Mexican-style sour cream)
Mexican-style hot sauce or Tabasco sauce, for serving (optional)

Directions
In a large bowl, combine the tomato, green onion, chopped cilantro, garlic, and as much of the minced chile as you like. Halve and pit the avocados, then scoop the flesh from the skin and add to the bowl. Squeeze the juice of 1∕2 lime over the avocado. Using a fork, mash the avocado coarsely, incorporating the other ingredients in the bowl as you work. Season with salt and add more juice from the other 1∕2 lime as needed to achieve a guacamole with good flavor.

Top the tostada shells with the guacamole, dividing it evenly and spreading it to the edges. Top each tostada with the romaine and then with the crab, dividing them evenly. Drizzle each tostada with 2 teaspoons crema. Garnish with cilantro leaves and serve immediately with the lime wedges and with the hot sauce, if desired.

Suggested Pairings:

Callaway Vineyard & Winery – 2016 Special Selection Chardonnay ~ Pairs with herb chicken, pork chop, grilled shrimp and pasta with cream & butter sauces.

Chapin Family Vineyards – 2016 Sauvignon Blanc ~ Pairs well with fish, salads, and soft cheeses.

Maurice Car’rie Vineyard & Winery – 2017 Sauvignon Blanc ~ A mouth-watering, deeply satisfying delight, with pleasant herbal and grapefruit aromas on the nose.

Wiens Family Cellars – 2018 Chardonnay ~ Green Apple, Meyer Lemon, Almond.

Recipe and photo courtesy of the Wine Institute of California

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Wine Country Recipe ~ Deviled Egg Trio

Thursday, December 19th, 2019

Deviled Egg Trio

Deviled eggs disappear fast at parties, especially when they’re dressed up with smoked trout or caviar or made extra devilish with harissa. Serve with your favorite Temecula Valley Rosé or Sparkling wine for the perfect pairing.

Ingredients
1-1/2 dozen large eggs, at room temperature
½ cup plus 1 tablespoon (125 g) mayonnaise, or more as needed
1 tablespoon Dijon mustard
Kosher or sea salt and freshly ground black pepper

With smoked trout:
¼ teaspoon prepared horseradish, or to taste
1-1/2 ounces (45 g) smoked trout
Fresh dill for garnish

With harissa:
1 teaspoon harissa paste, or to taste
Fresh cilantro leaves for garnish
Maras chili or hot paprika for garnish

With caviar:
1 tablespoon thinly sliced chives
1 ounce (25 g) California sturgeon caviar or salmon roe

Makes 36 deviled egg halves, 1 dozen of each type

Directions:

Bring a large pot of water to a boil over high heat. Prepare a large bowl of ice water. Working in 3 batches of 6 eggs each, use a large spoon to lower the eggs one at a time into the boiling water, reducing the heat to keep the water from jostling the eggs against the pan and cracking them. The water must boil but not too vigorously. Simmer for 10 minutes exactly, then use a large slotted spoon to transfer the eggs to the ice water. Remove when cool and peel. Cut in half lengthwise and scoop the yolks into a bowl.

Add the mayonnaise and mustard to the yolks and mix vigorously with a fork or spoon until creamy and completely smooth, adding a touch more mayonnaise if necessary. Resist the temptation to use a food processor or mixer, which could cause the filling to break; the filling will become smooth if you work it persistently. Season to taste with salt and pepper.

Divide the mixture evenly among 3 bowls. You should have about 2/3 cup (150 ml) per bowl.

For the smoked trout deviled eggs: Stir in the horseradish, then fill 1 dozen egg halves with the mixture, using a spoon or a piping bag fitted with a star tip. Top each egg half with a small piece of smoked trout and garnish with a wisp of dill.

For the harissa deviled eggs: Stir in the harissa paste, adding more if desired. Fill 1 dozen egg halves with the mixture, using a spoon or a piping bag fitted with a star tip. Garnish each egg half with a small cilantro leaf and a sprinkle of chili or paprika.

For the caviar deviled eggs: Stir in the chives, then fill 1 dozen egg halves with the mixture, using a spoon or a piping bag fitted with a star tip. Top each egg half with a small spoonful of caviar, dividing it evenly.

Suggested Pairings:

Akash Winery ~ 2018 Parlez Vous Rosé – This fresh, dry style rosé, has aromas of strawberry, plum, and cranberry with a crisp lime finish.

Hart Winery ~ 2017 Rosé of Sangiovese – Lightly pink, near-dry, delicately scented and flavored Rose′ wine, very much in the dryer, food-friendly European style.

Thornton Winery ~ NV Brut – Apple, pear and tropical aromas meld with toasty yeast flavors, while the finish is long and creamy.

Recipe and photo courtesy of the Wine Institute of California

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Holiday Spiced Mulled Wine

Wednesday, November 27th, 2019

Spiced Mulled Wine

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:

4 cups apple cider
1 (750-ml) bottle of your favorite Temecula Valley red wine
1/4 cup honey
2 cinnamon sticks
1 orange, zested and juiced
4 whole cloves
3 star anise
4 oranges, peeled, for garnish

Directions:

Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve. Paskolos smulkiajam ir vidutiniam verslui, greitieji kreditai internetu visą parą bedarbiams, automobiliui be užstato su vekseliu, Luminor ir SEB bankų vartojimo paskolos būstui https://paskolos-internetu.eu

Recipe courtesy of the Food Network/Ina Garten

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SEARED DUCK BREASTS WITH PORT AND CHERRY SAUCE

Friday, November 1st, 2019

Seared Duck Breasts with Port and Sherry Sauce

Cooking duck breasts slowly, skin side down, helps eliminate almost every speck of fat. After about 20 minutes, the skin will be crisp and the flesh as rosy and tender as a fine steak. A silky port and cherry sauce makes this a restaurant-caliber dish. Serve with wild rice and your favorite Temecula Valley Cabernet Sauvignon or Merlot. Serves 4

Ingredients
Seasoning Rub:
8 juniper berries
2 teaspoons minced fresh thyme
2 teaspoons kosher or sea salt
1 teaspoon black peppercorns
4 boneless duck breasts, about 1⁄2 pound (250 g) each

Sauce:
1 cup (250 ml) Zinfandel Port or Ruby Port
1 shallot, minced
3 fresh thyme sprigs
1 strip orange zest, removed with a vegetable peeler
1 tablespoon balsamic vinegar
24 cherries, pitted and halved
1⁄2 cup (125 ml) strong chicken broth, reduced from 1 cup (250 ml)
1⁄2 teaspoon sugar
Kosher or sea salt and freshly ground black pepper
1 tablespoon unsalted butter

Directions
Make the seasoning rub: Put the juniper berries, thyme, salt, and peppercorns in a mortar or spice grinder and grind to a powder. Duck breasts vary tremendously in size; scale up the spice rub if the breasts you buy are considerably larger.

Slash the skin of each breast in a crosshatch pattern, stopping short of the flesh. (The slashes help render the fat.) Sprinkle the seasoning rub evenly onto both sides of each breast. Put the breasts on a flat rack and set the rack inside a tray. Refrigerate uncovered for 24 to 36 hours. Bring to room temperature before cooking.

Choose a heavy frying pan large enough to accommodate all the duck breasts comfortably. (If necessary to avoid crowding, use two frying pans.) Put the breasts, skin side down, in the unheated frying pan and set over medium-low heat. Cook until the skin is well browned and crisp, about 15 minutes, frequently pouring off the fat until the skin no longer renders much. (Reserve the fat for frying potatoes, if you like.)

Turn the duck breasts and continue cooking flesh side down, turning the breasts with tongs to sear all the exposed flesh, until the internal temperature registers 125°F (52°C) on an instant-read thermometer, about 3 minutes longer. Transfer the breasts to a cutting board and let rest for 5 minutes before slicing.

While the duck cooks, make the sauce: In a small saucepan, combine the port, shallot, thyme, orange zest, vinegar, and half of the cherries. Bring to a simmer over medium heat and simmer until reduced to 3∕4 cup (180 ml). Add the broth and sugar and simmer until the liquid has again reduced to 3∕4 cup (180 ml). Remove from the heat and, with tongs, lift out the thyme sprigs and orange zest and discard.

Puree the sauce in a blender. Set a very fine-mesh sieve over the saucepan and pass the sauce through the sieve, pressing on the solids with a rubber spatula. Return to medium heat, season with salt and pepper, and simmer until reduced to 1∕2 cup (125 ml). Stir in the remaining cherries and remove from the heat. Add the butter and swirl the saucepan until the butter melts.

Slice the duck on the diagonal. Spoon some of the sauce on each of four dinner plates, dividing it evenly. Top with the sliced duck. Serve immediately.

Suggested Pairings:

Baily Winery 2015 Estate Cabernet Sauvignon – Offers warm, rich tones with subtle, herbaceous qualities and a hint of mint.

Leoness Cellars 2016 Cellar Selection Cabernet Sauvignon – Bursting with aromas of black currant, blackberry and boysenberry fruit layered with subtle notes of vanilla, black licorice and sweet oak.

Maurice Car’rie Vineyard & Winery – Van Roekel Estate 2014 Merlot – Brings cherry, clove and cinnamon on the nose, with subtle hints of orange blossom.

Thornton Winery 2014 Merlot – Cherry, black berry currant and blueberry notes along with a fruit-driven entry that is complemented by oak barrels from France, Eastern Europe and North America.

Recipe and photo courtesy of the Wine Institute of California


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MAC AND CHEESE WITH FRESH PEAS, CAULIFLOWER AND TOASTED GARLIC BREADCRUMBS

Wednesday, October 2nd, 2019

Mac & Cheese with Fresh Peas, Cauliflower and Toasted Garlic Breadcrumbs

You know it’s the start of fall when you start to crave warm comfort food! This mac & cheese recipe is creamy and comes with a few surprising additions—and a crispy garlicky topping. Pair with your favorite Temecula Valley Chardonnay or Merlot.

Serves 6

Ingredients
2 tablespoons (30g) unsalted butter
2 tablespoons (30ml) all purpose flour
1 cup (240ml) whole milk
1 cup (240ml) half-and-half
1¼ cup (143g) grated sharp cheddar cheese
½ cup (56g) grated Gruyere cheese
6 cups cooked macaroni (made from 10 ounces/284g dry macaroni)
½ teaspoon (2.5ml) sea salt
2 tablespoons (30ml) extra virgin olive oil
2 cups (200g) cauliflower florets, cut into small pieces
½ cup (80g) fresh or frozen peas

For the topping:
2 cups (128g) fine dry breadcrumbs (preferably Panko)
½ cup (56g) grated sharp cheddar cheese
2 tablespoons (30ml) extra virgin olive oil
2 teaspoons (10ml) minced garlic
½ teaspoon (2.5ml) sea salt
1 teaspoon (2.5ml) freshly ground black pepper

Directions
Preheat oven to 375° F (190° C)

Melt the butter in a large, heavy-bottomed, saucepan over medium heat, until sizzling. Add the flour and cook for 30 seconds, stirring constantly.

Gradually stir in the milk and half-and-half, and continue to stir until the sauce thickens and begins to simmer.

Turn off heat, stir in the grated cheddar and the Gruyere until smooth. Fold in the macaroni and ½ teaspoon (2.5ml) salt. Set aside.

Heat 2 tablespoons (30ml) olive oil in a large, heavy-bottomed skillet over medium-high heat until hot but not smoking. Add the cauliflower and cook and stir until lightly browned. Stir in the peas and cook for 2 more minutes.

Mix the cauliflower and peas with the macaroni and spread in a buttered 9-by-13-inch (23-by-33-cm) baking dish.

To make the topping, mix the breadcrumbs, cheddar cheese, olive oil, garlic, salt and pepper in a small bowl.

Sprinkle the mixture evenly over the macaroni.

Bake in the preheated oven for 20 minutes or until topping is golden brown.

Suggested Pairings:
Callaway Vineyard & Winery 2016 Special Selection Chardonnay ~ This light, crisp Chardonnay opens with aromas of leafy pineapple and citrus fruits. The palate is lush with fresh tropical fruits, golden delicious apple with a tangy pineapple finish.

Falkner Winery 2016 Merlot ~ Enjoy the added dimension of black cherry, blueberry, and slight plum flavors with a smooth finish that provides for a delicious wine.

Leoness Cellars 2015 Signature Selection Merlot ~ This wine is bursting with black cherry and blackberry flavors framed by subtle hints of licorice, tobacco and cedar leading the way to a soft, lengthy finish.

Oak Mountain Winery 2018 Chardonnay ~ This chardonnay is lightly oaked with French oak imparting rich flavors of vanilla, butterscotch, creme brulee and caramel.

Recipe and photo courtesy of the Wine Institute of California.





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GRASS-FED BURGER WITH AVOCADO AND CHIPOTLE MAYONNAISE

Tuesday, September 3rd, 2019

Buttery avocados make any sandwich better, and they put this burger over the top. Grass-fed beef can be lean, but the sliced avocado and spicy chipotle mayonnaise ensure that this burger is a luscious, moist, flavor-packed experience. Pair with your favorite Temecula Valley Cabernet Sauvignon or Syrah.

Serves 4

Ingredients:

Burgers:

  • 1 1⁄2 pounds (750 g) grass-fed ground beef chuck
  • Scant 1 1⁄2 teaspoons kosher or sea salt
  • 3⁄4 teaspoon garlic powder
  • Freshly ground black pepper


Chipotle Mayonnaise

  • 1⁄4 cup plus 2 tablespoons (90 ml) mayonnaise, homemade or store-bought
  • 1 tablespoon extra virgin olive oil, if using store-bought mayonnaise
  • 1 small clove garlic, grated with a rasp grater or very finely minced
  • 1 1⁄2 teaspoons very finely minced chipotle chile in adobo, or more to taste
  • 1 tablespoon extra virgin olive oil
  • 4 hamburger buns, split
  • 1 ripe but firm small avocado
  • 1⁄2 lime
  • About 1⁄2 cup (20 g) loosely packed fresh cilantro leaves
  • 4 large, soft lettuce leaves


Directions:

Make the burgers: Put the beef in a bowl and add the salt, garlic powder, and several grinds of black pepper. Mix quickly with your hands; try not to overwork the mixture. Divide into four equal portions, each 6 ounces (185 g), and shape into balls. Flatten each ball into a round patty about 3∕4 inch (2 cm) thick. Make the patties a little thinner in the center. They shrink a bit when cooked, and this step ensures they will be of even thickness after cooking. Place them on a tray and refrigerate.

Make the mayonnaise: Put the mayonnaise in a small bowl. If it is store-bought, whisk in the olive oil to improve the flavor. Whisk in the garlic and chile. Taste and add more chile if you like. Cover and refrigerate until needed.

Preheat the broiler. Heat a large cast-iron frying pan over medium heat. Add the olive oil and swirl to coat the bottom of the pan. When the oil is hot, add the patties and fry until nicely browned and done to your taste, flipping them with a spatula two or three times and adjusting the heat to keep them from getting too crusty on either side. For medium doneness, the total cooking time will be about 10 minutes.

Set the burgers aside on a platter to rest for about 3 minutes. Meanwhile, toast the buns, cut side up, under the broiler. Halve, pit, and peel the avocado and slice thinly.

Spread chipotle mayonnaise on both halves of the toasted buns. Top the bottom half of each bun with a burger. Divide the avocado slices evenly among the burgers. Sprinkle the avocado lightly with salt and a squeeze of lime. Top with a tuft of cilantro leaves, then with a lettuce leaf, and finally the top half of the bun. Cut in half with a serrated knife and serve immediately.

Suggested Pairings:

Baily Winery ~ 2015 Cabernet Sauvignon – It offers warm, rich tones with subtle, herbaceous qualities and a hint of mint.
Miramonte Winery ~ 2015 Estate Syrah – Dusty boysenberry, wild cherry, fresh violet, sweet french oak, spiced mocha and a long graceful finish.
Oak Mountain Winery ~ 2013 Estate Cabernet Sauvignon – Bold fruit flavors and subtle nuances of toffee, espresso and dark chocolate
Wilson Creek Winery ~ 2015 Family Reserve Syrah -Cedar and spice are prominent in the aroma of the wine whereas cherry and sour plums are revealed on the palate.

Recipe and photo courtesy of the Wine Institute of California.

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Riesling-Poached Pear with Caramel Sauce

Monday, July 1st, 2019

Share a silky, wine-poached pear with friends on a hot summer night. Both the pear and the luscious caramel-yogurt sauce can be prepared ahead, so dessert will be ready when you are. Pair with your favorite Temecula Valley Riesling or Sauvignon Blanc.

Ingredients
1 cup (250 ml) Riesling
1 cup (250 ml) water
6 tablespoons (3 oz/90 g) granulated sugar
½-inch piece of vanilla bean
1 ripe but firm Bartlett or Anjou pear

Caramel Sauce:
2 tablespoons brown sugar
2 tablespoons granulated sugar
2 tablespoons water
¼ cup (2 oz/60 g) plain whole-milk Greek yogurt, at room temperature
Small chunk of bittersweet chocolate, optional

Directions
In a small saucepan, combine the wine, water, sugar, and vanilla bean. Bring to a simmer over medium heat, stirring to dissolve the sugar. Peel the pear with a vegetable peeler, leaving the stem intact. Place the pear on its side in the simmering liquid. Spoon some of the liquid over the exposed pear. Cut a parchment round a little larger in diameter than the saucepan and place it over the pear, tucking the edges under the liquid to hold the parchment in place. Adjust the heat to maintain a gentle simmer and cook 10 minutes.

Remove the parchment and use 2 large spoons to gently turn the pear over without damaging the flesh. Recover with parchment, tucking the edges under as before, and continue simmering until the flesh is just tender when pierced, about 10 minutes longer. The pear will continue to cook as it cools. With a slotted spoon, transfer the pear carefully to a lidded container. Remove the vanilla bean from the poaching liquid. Simmer the poaching liquid until reduced to ½ cup (4 fl oz/125 ml). Cool completely, then pour it over the pear.

Cover and refrigerate for at least 8 hours or up to 1 day, turning the pear every few hours in the syrup.

Make the caramel sauce: In a small saucepan, combine the sugars and water. Bring to a simmer over medium heat, stirring to dissolve the sugar. Simmer until reduced to 2-1/2 to 3 tablespoons, about 4 minutes. Do not reduce further or the caramel will be too sticky. Pour into a measuring cup and let cool 2 minutes. Put the yogurt in a small bowl and gradually whisk in the caramel. Cover and refrigerate until chilled.

To serve, cut the pear in half lengthwise. Core both halves with a melon baller. Put the halves, cut side down, on a work surface and thinly slice lengthwise, leaving the slices attached at the stem end. Using a spatula, transfer each pear half to an individual plate, maintaining the shape of the pear half. Press lightly on the slices to fan them. Spoon the caramel sauce alongside and drizzle about 1 teaspoon of the pear poaching syrup over the pear. If desired, use a rasp grater or other fine grater to grate a little bittersweet chocolate over all. Serve immediately.

Pairing Suggestions:

Baily Winery ~ 2017 Riesling – This cool and crisp white wine is perfect on a summer day, enjoy it poolside with friends and family!

Danza Del Sol Winery ~ 2017 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 include crisp apple and lime.

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

Mount Palomar Winery ~ NV Riesling – The wine is fragrant with pear, guava, gardenia, and banana.  The taste is full with apricot, peach, tangerine, lychee, star fruit and guava.  

Recipe and photo courtesy of the Wine Institute of California

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Wine Country Recipe: Grilled Salmon with Easy Lemon-Dill Sauce and Asparagus

Tuesday, May 14th, 2013

Grilled Salmon with Easy Lemon-Dill Sauce and Asparagus

Recipe Courtesy of Wilson Creek Winery

Perfect for warm summer nights, this weekday meal is simple, quick and balanced. It has a lightness and lemony tang that refreshes and doesn’t weigh down the palate.

Pair this dish with…

While Wilson Creek pairs this with their Family Reserve Syrah, if you’re looking for a white – try a Sauvignon Blanc! Top choices include Callaway’s 2010 Special Selection Sauvignon Blanc or Falkner’s 2012 Sauvignon Blanc.

Ingredients:

2.5 lbs. fresh wild salmon fillets or steaks
1 lb. fresh asparagus
1 cup sour cream
3 tablespoons of fresh dill
1 tbsp paprika
1 tbsp olive oil
1 lemon

Directions:

Prepare a charcoal or gas-fired grill. If using a charcoal grill, group hot coals on one side of the grill base. Chop dill.  Remove woody end of asparagus by cutting off last inch of the stalk or snapping at the base. Season salmon generously on both sides with salt and fresh ground black pepper. Place asparagus onto a baking sheet and season with salt and pepper. Drizzle asparagus with olive oil and juice from half the lemon, and turn with tongs to coat evenly. Place salmon directly over hot coals or on lowest shelf of charcoal grill for 2 minutes to sear, then move to a higher shelf (gas grill) or across from the coals (charcoal grill). Piliarožės kaimo turizmo sodybos nuoma netoli Kauno Add asparagus with salmon on the grill and cook covered for about 10 minutes (five minutes on each side, depending on thickness of salmon.) For best results, do not cook past medium.

In a medium-sized mixing bowl, add sour cream, dill, paprika, salt & pepper and juice from 1/2 lemon and mix thoroughly. After salmon and asparagus have been removed from the grill and cooled slightly, pour lemon-dill sauce over salmon as well as over asparagus if desired, and garnish with fresh lemon and dill sprigs.

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