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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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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!

 

 

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