Facebook

Blog

Posts Tagged ‘wine country recipes’

Carrot Hummus with Spring Vegetable Crudités

Tuesday, May 4th, 2021

Carrot Hummus with Spring Vegetables

Blending carrots, chickpeas, and tahini produces a hummus with a captivating new taste. Cook the carrots first to heighten their sweetness, and then surround the fluffy spread with a garland of crunchy spring vegetables for dipping. Briefly blanching sugar snap peas and asparagus tips will brighten their color. Pair with your favorite Temecula Valley Sauvignon Blanc or Chardonnay.

Ingredients:

  • 1 tablespoon plus 2 teaspoons extra virgin olive oil 
  • ½ pound (225 g) carrots, peeled and coarsely grated 
  • Sea salt 
  • ½ teaspoon whole cumin seed or ½ teaspoon ground cumin 
  • 1 can (15.5 oz/439 g) chickpeas, drained, or 2 cups cooked chickpeas 
  • 2 large cloves garlic 
  • ¼ cup (60 ml) fresh lemon juice, or more to taste 
  • ½ cup tahini 
  • 1 tablespoon pine nuts  
  • Aleppo pepper, hot red pepper flakes, or paprika 
  • Spring vegetables for dipping, such as radishes, baby carrots, roasted beets, sugar snap peas, asparagus tips, Persian cucumbers, hearts of romaine, and scallions 

Directions:

Heat a 10-inch (25-cm) skillet over high heat. Add 1 tablespoon olive oil. When the oil is almost smoking, add the carrots and a generous pinch of salt. Cook, stirring constantly with a wooden spoon, until the carrots have wilted slightly and lost their crunch, about 3 minutes. Set the skillet aside. 

If using whole cumin seed, put the cumin seed in a small dry skillet over medium heat. Cook, shaking the skillet often, until the cumin seed darkens and begins to smell fragrant, about 2 minutes. Let cool, then pound fine in a mortar. 

Put the carrots, toasted cumin or ground cumin, chickpeas, garlic, and lemon juice in a food processor and process until very finely chopped. Add the tahini and process until well blended. With the machine running, add enough water through the feed tube to make a smooth puree, about 1/3 cup. Add salt to taste and more lemon if desired. Process for 5 minutes to make a smooth, light hummus. Transfer to a serving plate, spreading it with a rubber spatula and making some “valleys” where oil can pool. 

Heat the remaining 2 teaspoons olive oil in a small skillet over medium heat. Add the pine nuts and cook, shaking the skillet constantly, until they are golden brown, about 2 minutes. Immediately pour the hot oil and pine nuts over the hummus. Sprinkle with Aleppo pepper and serve at once with vegetables for dipping. 

Suggested Pairings:

Hart Winery ~ 2019 Sauvignon Blanc – This alluring, food-friendly, classically-styled wine was produced from Sauvignon Blanc grapes grown entirely in the Hart Family Vineyard. 

Longshadow Ranch Winery ~ Cloud Peak Sauvignon Blanc – A nicely crisp Sauvignon Blanc with hints of pink grapefruit. Nice sour finish.

Sweet Oaks Winery ~ 2017 Chardonnay –  The nose is bright and fresh with lemon-lime zest and golden apple aromas prevailing, due to stainless steel fermentation

Vitagliano Vineyards & Winery ~ 2018 Chardonnay – This bold yet balanced wine has aromas of peach and vanilla jumping out of the glass, it leads into a palate of velvety granny smith apple.

Recipe and photo courtesy of the Wine Institute of California

Share

Soft-Centered Chocolate Babycakes with Red Wine Raspberry Sauce

Thursday, April 1st, 2021

Chocolate Babycakes with Red Wine Raspberry Sauce

Served warm with red wine raspberry sauce, they are almost molten inside, with crunchy edges. The recipe makes four, so you can have one cake apiece with your sweetie and save the other pair for lunch the next day. When cool, they taste like a super-rich brownie. Pair with your favorite Temecula Valley dessert or sparkling wine.

Ingredients:

Sauce 

  • ½ cup dry red wine 
  • ¼ cup granulated sugar 
  • ½ pint (6 ounces) raspberries 

Cakes 

  • 5 ounces (155 g) unsalted butter 
  • 5 ounces (155 g) bittersweet chocolate (65% to 75% cacao), chopped 
  • 2 teaspoons instant espresso or coffee powder 
  • 2 large whole eggs plus 1 egg white 
  • ¾ cup (185 g) granulated sugar 
  • ¼ teaspoon vanilla extract 
  • Pinch sea salt 
  • ½ cup (60 g) sifted all-purpose flour 
  • Confectioner’s sugar for serving 

Whipped cream or ice cream, optional 

Directions:

Prepare the sauce: Put the wine and sugar in a small saucepan and warm over medium-low heat, stirring until the sugar dissolves. Bring to a simmer and cook until reduced to 1/3 cup. Transfer to a small bowl, cover, and refrigerate several hours until cold. Set aside 1 dozen raspberries for garnish, then put the remainder in a small food processor or blender. Puree until smooth, then add the chilled red wine syrup and puree again. Pass the sauce through a fine-mesh sieve to remove the seeds, pressing firmly with a spatula.  

Prepare the cakes: Preheat the oven to 350°F (180°C). Butter and flour the insides of four 1-cup (250-ml) ramekins, shaking out excess flour.  

 Melt the butter in a saucepan over medium-low heat. Remove from the heat and add the chocolate and espresso powder. Let stand until the chocolate melts, then whisk to blend. 

In another bowl, whisk together the eggs and egg white. Add the sugar gradually, whisking well. Add the vanilla and salt. Whisk until the sugar is no longer grainy. Add the chocolate mixture and whisk to blend. With a rubber spatula, gently fold in the flour. 

Divide the batter evenly among the prepared ramekins. They will be about two-thirds full. Set them on a baking sheet and place in the oven. Bake until the cakes are well risen and mounded on top, with many surface cracks, 30 to 32 minutes. 

Protecting your hands with oven mitts, immediately invert a cake onto an individual dessert plate, then quickly invert onto another dessert plate so that the cake is right side up. Repeat with the remaining cakes. Let cool for 5 minutes. 

Spoon the red wine raspberry sauce around the warm cakes, dividing it evenly. Scatter the reserved raspberries on top of the sauce. Dust the surface of the cakes with confectioner’s sugar.  Serve immediately, with whipped cream or ice cream, if desired. 

Suggested Pairings:

Bel Vino Winery ~ Prima Vintners Select -Aged in French oak barrels for 10 years, Prima is incredibly silky, smooth and caramel like, with a great balance of flavor and sweetness.

Chapin Winery ~ Chapin Allure Bubbly Sweet Moscato – Flavors of honeysuckle, apricots and pears.

Lorimar Winery ~ NV Dolce Vita – A blend of several years Zinfandel harvests that date back 15 plus years. With luscious chocolate, caramel, brown sugar on the nose with a rich, sweet finish. Smooth, seductive and sultry; a true treasure.

South Coast Winery Resort & Spa ~ Sparkling Gewurztraminer – Finished with a delicate sweetness that enhances the overall fruity character.

Recipe and photo courtesy of the Wine Institute of California


Share

Classic Beef Stew with Flaky Cheddar Chive Scones

Tuesday, February 2nd, 2021

Classic Beef Stew

Most people have a soft spot for a good beef stew, the ultimate comfort dish on a cold night. This version will perfume your kitchen with the sweet scent of paprika and wine. On another occasion, try different vegetables, such as rutabagas, potatoes, or add chickpeas. Chances are you’ll devour a warm scone before you even get the stew to the table, but you’ll still have plenty of scones for dipping in the luscious sauce. If you’re pressed for time, serve the stew with egg noodles instead of the scones. Pair with your favorite Temecula Valley Cabernet Sauvignon or Syrah.

Serves 4-6.

Ingredients

Classic Beef Stew

  • 1-1/2 pounds (680 g) boneless beef chuck, in 1-inch (2.5-cm) cubes 
  • Sea salt and freshly ground black pepper 
  • Unbleached all-purpose flour, as needed 
  • 3 tablespoons olive oil 
  • 1 large yellow onion, coarsely chopped 
  • 3 large cloves garlic, minced 
  • 1 teaspoon California paprika or other sweet paprika 
  • ¾ cup (.2 l) dry white wine 
  • ¾ cup (150 g) fresh tomato pulp (see Note) or finely chopped canned San Marzano tomatoes 
  • 2 cups (.5 l) chicken broth, or more as needed  
  • 1 dozen fresh thyme sprigs, tied with kitchen twine 
  • 2 bay leaves 
  • ½ pound (225 g) baby carrots, scrubbed 
  • ½ pound (225 g) small turnips, peeled and halved or quartered 
  • 1 cup (133 g) frozen peas, cooked and drained 
  • 2 tablespoons chopped flat-leaf parsley, plus more for garnish 

Flaky Cheddar Chive Scones 

  • 2 cups (285 g) unbleached all-purpose flour 
  • 1 tablespoon baking powder 
  • ½ teaspoon sea salt 
  • 2 packed tablespoons thinly sliced chives 
  • 1 cup (70 g) coarsely grated Cheddar cheese, chilled 
  • Approximately 1-1/3 cups (320 g) heavy cream, chilled 
  • 1 tablespoon unsalted butter, melted 

Directions

Prepare the beef stew: Season the meat all over with 1 teaspoon salt and several grinds of pepper. Set the meat on a platter and refrigerate, uncovered, for at least 8 hours or up to 24 hours. Bring to room temperature before continuing.

Dredge the meat with flour, shaking off excess. Heat a large, heavy pot over medium-high heat. Add 2 tablespoons oil. When the oil is hot, brown the meat, working in batches to avoid overcrowding. Reduce the heat if needed to prevent scorching. Transfer the meat to a platter as it is browned.

Pour off any fat in the pot and return to medium-low heat. Add the remaining 1 tablespoon olive oil and the onion, garlic, and paprika. Cook, stirring with a wooden spoon, until the onion has softened and moisture from the onion has dissolved all the browned bits on the bottom of the pot, about 10 minutes. Add the wine and simmer until reduced by half. Add the tomato and cook for 5 minutes. Add the broth, thyme, and bay leaves. Stir to blend, then add the browned meat and any juices on the platter.

Bring to a simmer, cover, and adjust the heat to maintain a gentle simmer. Cook until the meat is almost tender when probed with a fork, about 1 hour longer. Add the carrots and turnips, stirring them down into the liquid. Recover and continue cooking until the vegetables are tender, 15 to 20 minutes. If the stew seems too thick, thin with broth. Remove the thyme bundle and bay leaves, then stir in the peas and parsley. Taste for seasoning.

While the stew cooks, prepare the scones: Preheat the oven to 425°F (220°C). Line a heavy rimmed baking sheet with a silicone mat if you have one, or with parchment paper.

In a large bowl, whisk together the flour, baking powder, salt, and chives. Add the Cheddar and toss with a fork until well blended. Add the cream gradually, tossing with a fork until all the floury bits are coated. Use a dough scraper or spatula to scrape the sides and bottom of the bowl. With the dough still in the bowl, gather it and knead it gently, just enough to form a cohesive mass.

Turn the dough out on the prepared baking sheet and pat and prod it into a ¾-inch-thick (19 mm) rectangle. The thickness is important, but the other dimensions don’t matter. Try not to work the dough or add additional flour.

With a sharp knife, cut the rectangle into 12 scones. Separate them on the baking sheet. With a pastry brush, baste the tops with melted butter.

Bake until nicely browned and well risen, about 20 minutes. Transfer to a rack and let cool for 5 minutes.

Divide the stew among soup bowls, garnishing each portion with parsley. Pass the scones separately.

Note: To make fresh tomato pulp, cut 2 large plum tomatoes in half lengthwise. Grate on the large holes of a box grater until only the skin remains in your hand. Discard the skin. You should have about ¾ cup pulp (150 g).

Suggested Pairings:

Callaway Vineyard & Winery – 2017 Winemaker’s Reserve Cabernet Sauvignon ~ The palate expresses notes of clove, chocolate covered cherries and dark fruits. Soft tannins with hints of caramel and toasty oak lead into a long smooth finish.

Churon Inn Winery – 2018 Cabernet Sauvignon ~ Upfront you will surround yourself with the aromas and flavors of cherry and bell pepper.  Finish off with a soft finish and lingering fruit. 

Falkner Winery – 2017 Syrah ~ Enjoy the wonderful deep purple color of this Syrah and the lush flavors or ripe plum, black cherry, tobacco, chocolate, and a bit of spiciness.

Foot Path Winery – 2016 Syrah ~ The vintage of this wine complemented the natural character of the Syrah grape. It caused the wine to be rich and bold, yet plush and fruity.

Recipe and photo provided by The Wine Institute of California

Share

WINTER BEET AND CITRUS SALAD WITH DATES AND ALMONDS

Wednesday, January 6th, 2021

Winter Beet & Citrus Salad

Sweet, tart, crunchy, tangy—this colorful salad has it all. Its contrasting textures and surprising flavors keep you coming back for another refreshing bite. Serve the salad with store-bought roast chicken or grilled lamb chops. Pair with your favorite Temecula Valley Chardonnay or Sparkling Wine.

Serves 4

Ingredients:

  • 4 medium golden beets, about ¾ pound (325 g), greens removed if attached 
  • 2 tablespoons white wine vinegar 
  • 3 whole allspice berries 
  • 1 sprig fresh thyme 
  • 1/3 cup extra virgin olive oil 
  • 2 tablespoons fresh lemon juice 
  • Sea salt  
  • 3 tablespoons slivered almonds, toasted 
  • 2 large navel oranges or blood oranges 
  • ½ large fennel bulb 
  • 6 Medjool dates, pitted and quartered lengthwise 
  • 2 ounces feta, preferably Greek or French 
  • Fresh mint leaves 

Directions:

Preheat the oven to 400°F. Put the beets in a baking dish with the vinegar, allspice, thyme, and ½ inch of water. Cover and bake until the beets are tender when pierced, 45 to 60 minutes. When cool enough to handle, peel the beets. Refrigerate, covered, until chilled, then slice thin.

In a small bowl, whisk together the olive oil, lemon juice, and salt to taste.

Preheat the oven to 325°F. Toast the almonds on a baking sheet until golden brown, about 15 minutes. Let cool.

Cut a slice off both ends of each orange so it will stand upright. Stand each orange on a cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the orange, following the contour of the fruit. Slice the peeled oranges crosswise ¼ inch thick. Discard the first and last slices if they seem to be mostly membrane. Remove the small bit of white pith at the center of each slice.

Cut the halved fennel bulb in half lengthwise. With a vegetable slicer or by hand, shave or slice very thin. Put the fennel in a small bowl and add just enough of the olive oil-lemon dressing to coat the fennel lightly. Toss gently.

On a serving platter or on individual salad plates, arrange the beets and oranges informally, breaking the orange slices into half-moons or even smaller pieces. Scatter the fennel on top, then top with the dates, almonds, and crumbled feta. Drizzle with the remaining dressing. Scatter a few small mint leaves on top, or tear into smaller pieces if they are large. Serve immediately.

Suggested Pairings:

Callaway Vineyard & Winery ~ 2018 Winemaker’s Reserve Chardonnay – Silky on the pallet with flavors of green apple, tropical fruit and hints of honeysuckle.

Oak Mountain Winery ~ 2018 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 – Delicate bubbles burst with lively fruit notes that combine with hints of toasted brioche, giving way to a layered, lasting finish.

Thornton Winery ~ NV Blanc De Noir – a rich, complex sparkler made entirely from Pinot Noir grapes. With a hint of color from minimal skin contact, it has a hint of strawberry and toasty yeast, with citrus and apple flavors.

Recipe & photo courtesy of The Wine Institute of California

Share

HARVEST PLATTER WITH DUELING DIPS

Tuesday, September 1st, 2020

Harvest Platter with Dueling Dips

Visit a nearby farmers market or farm stand (or your own garden) to find the season’s best produce for your platter. Think about contrasting color, texture and shape as you assemble your masterpiece. Pair with your favorite Temecula Valley Rosé or Sauvignon Blanc.

Ingredients

Green Goddess Dip 

  • ¾ cup (175 g) mayonnaise 
  • ¼ cup (60 g) sour cream 
  • 3 anchovy fillets 
  • ¼ cup (10 g) sliced fresh chives
  • ¼ cup (10 g) minced flat-leaf parsley 
  • 1 tablespoon chopped fresh tarragon 
  • 2 teaspoons lemon juice 
  • 1 large clove garlic, sliced 
  • Kosher or sea salt 
  • White wine vinegar 

 Roasted Red Pepper, Walnut, and Pomegranate Dip 

  • 1 large red bell pepper, 8 to 10 ounces (215 to 275 g) 
  • 1/3 cup (15 g) soft fresh breadcrumbs 
  • 1/3 cup (35 g) lightly toasted and coarsely chopped walnuts, plus more for garnish 
  • 1 large clove garlic, sliced 
  • 1 tablespoon extra-virgin olive oil 
  • 2 teaspoons pomegranate molasses, plus more for garnish 
  • 1 teaspoon fresh lemon juice 
  • Scant ½ teaspoon toasted cumin seed, pounded fine or ground cumin 
  • ½ teaspoon Aleppo or Maras chili, hot paprika, or other medium-hot ground red chili 
  • Kosher or sea salt 
  • Parsley or cilantro leaves for garnish 

Directions

Green Goddess Dip:

In a blender, combine the mayonnaise, sour cream, anchovies, chives, parsley, tarragon, lemon juice and garlic. Blend until completely smooth and green. Transfer to a bowl and season with salt. Taste and add a splash of wine vinegar if the dressing needs more acidity. 

 Makes about 1 cup (.25 l) 

Roasted Red Pepper, Walnut, and Pomegranate Dip (Muhammara)

Preheat a broiler and position a rack about 6 inches (15 cm) from the element. Broil the bell pepper on a baking sheet until blackened on all sides. Set aside until cool enough to handle, then discard the skin and seeds. Pat the roasted pepper dry on paper towels. 

Put the roasted pepper, breadcrumbs, walnuts, garlic, olive oil, pomegranate molasses, lemon juice, cumin and chili in a food processor and blend until smooth. Add salt to taste and blend again. Taste and adjust the sweet-tart balance to your liking with more pomegranate molasses or lemon juice. 

Spoon the dip into a bowl and garnish with a drizzle of pomegranate molasses, a few chopped walnuts and parsley or cilantro leaves. 

Makes about ¾ cup (175 ml) 

Suggested Pairings:

Avensole Winery ~ 2018 Susan Sauvignon Blanc – Offers aromas of grapefruit and lemongrass, with hints of green apple on the palate, framed by crisp acidity and a long, refreshing finish.

Bolero Cellars ~ 2018 Granacha Rosa – Ripe stone fruits, wild strawberries and rosemary delight the nose; the palate sensation is that of biting a ripe, fleshy & juicy nectarine that has been soaked in white wine. The finish is surprisingly fresh and clean.

Fazeli Cellars ~ 2019 Boland Rooz Sauvignon Blanc – Fresh with a nose that is sweetly grassy and a hint of citrus followed by sour apple.

Lorenzi Estate Vineyards & Winery ~ 2019 Grenache Rosé – The wine has an amazing nose of strawberries and pink grapefruit and the color is an ethereal mix of silver and pink salmon. 

Recipe and photo provided by The Wine Institute of California

Share

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. Bermain casino online indonesia terutama melalui agen royal99bet di indonesia, telah melahirnya banyak member berutung. Royal99bet sebagai situs judi casino online yang menjamin permainan yang fair play. Situs casino online yang tersedia di situs tersebut memiliki sangat banyak sekali jenisnya.

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

Share

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


Share

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.





Share

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

Share

LITTLE GEM LETTUCES WITH OLIVE OIL-POACHED TUNA

Friday, March 29th, 2019

Serves 4

This dish requires a lot of olive oil for poaching, but you won’t waste a drop. Use some of the flavorful poaching oil in the salad dressing; strain and refrigerate the remainder for cooking greens or for dressing future salads. The strained oil will keep for a month. Pair with your favorite Temecula Valley Rosé or Sauvignon Blanc.

Ingredients
1 albacore tuna steak, about 10 ounces (315 g) and
3⁄4 to 1 inch (2 to 2.5 cm) thick
3⁄4 teaspoon ground fennel seed
3⁄4 teaspoon kosher or sea salt
1 large fresh thyme sprig
1 bay leaf
1 clove garlic, halved
6 black peppercorns
1 3⁄4 to 2 cups (430 to 500 ml) extra virgin olive oil
dressing
6 tablespoons (90 ml) extra virgin olive oil (from the tuna baking dish)
3 tablespoons red wine vinegar
1 tablespoon salt-packed capers, rinsed and finely minced
1 teaspoon dried oregano
1 small clove garlic, finely minced
Kosher or sea salt and freshly ground black pepper
1 1⁄2 cups (280 g) cooked chickpeas (drain and rinse if canned)
1⁄2 pound (250 g) Little Gem lettuce or romaine hearts
1⁄4 pound (125 g) radicchio
1⁄2 red onion, shaved or very thinly sliced
3⁄4 cup (125 g) halved cherry tomatoes
1⁄4 cup (10 g) chopped fresh flat-leaf parsley

Directions
Preheat the oven to 200°F (95°C). Remove the tuna from the refrigerator 30 minutes before baking.

Season the tuna on both sides with the fennel seed and salt. Put the tuna in a deep ovenproof baking dish just large enough to hold it. Add the thyme, bay leaf, garlic, and peppercorns. Pour in enough olive oil just to cover the tuna.

Bake until a few white dots (coagulated protein) appear on the surface of the fish and the flesh just begins to flake when probed with a fork, 30 to 40 minutes. The tuna should still be slightly rosy inside. Remove from the oven and let cool to room temperature in the oil.

Make the dressing: In a bowl, whisk together the olive oil, vinegar, capers, oregano, garlic, and salt and pepper to taste. Add the chickpeas and let them marinate for 30 minutes.

With a slotted spatula, lift the tuna out of the olive oil and onto a plate.

Put the lettuce in a large salad bowl. Tear the larger outer leaves in half, if desired, but leave the pretty inner leaves whole. Tear the radicchio into bite-size pieces and add to the bowl along with the onion, tomatoes, and parsley.

Using a slotted spoon, add the chickpeas, then add enough of the dressing from the chickpea bowl to coat the salad lightly. By hand, flake the tuna into the bowl.

Toss, taste for salt and vinegar, and serve.

Pairing Suggestions:

Akash Winery ~ 2017 Parlez-Vous Rosé – A bright candied apple appearance matches the aromas on this Zinfandel rosé.

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

Ponte Winery ~ 2018 Pas Doux – Its notes of strawberry and rose with a pleasantly balanced acidity make it a staple for everything from a springtime brunch to the dinner table.

South Coast Winery Resort & Spa ~ 2016 Tempranillo Rosé -Lightly sweet and abundantly fruity, the crisp finish make this Tempranillo Rosé a great warm weather sipper.

Recipe and photo courtesy of the Wine Institute

Share
  • Categories

  • Archives

View Our Winery Map