Gather around the table to celebrate the day with a hearty meal.
~ Makes 50-60 meatballs.
~ Prep time: 40 minutes, plus 20 minutes baking time.
~ Cooking time: 2-1/2 - 3 hours (low heat)
Kendall-Jackson celebrates the tomato season every year with their annual Heirloom Tomato Festival. This year the festival is on September 28, 2013 and will showcase more than 175 varieties of heirloom tomatoes, a chef competition, and of course, tomato-inspired dishes.
In a medium size mixing bowl, whip 16 ounces heavy cream to soft peaks. Set aside.
Meanwhile, place chocolate in a medium size bowl. In a small pot, add 9 ounces heavy cream and bring to a boil. Once cream has come to a full boil, pour over chocolate and stir until smooth.
Allow the mixture to cool for 10 minutes. Add the wine and half of the whipped cream. Fold approximately halfway and then add the remaining whipped cream. Fold gently until incorporated.
Spoon the chocolate mousse into a medium size pastry bag. Pipe the mousse into any desired cup or bowl. Refrigerate for 1 hour before serving.
Click Here to watch more videos from The Culinary Institute of America (CIA) highlighting many of their recipes perfect for any occasion.
Planning a visit to Sonoma County? Spend the day at Korbel Champagne Cellars...taste our delightful California champagnes, tour our historic winery and gardens, and enjoy a delicious lunch at our gourmet Delicatessen. Complimentary tours and tastings daily.
Try their recipe for Corn & Blueberry Pancakes - a great summer pairing with a glass of Riesling and perfect for a relaxing, late Sunday morning brunch! The slight corn flavor in the pancakes compliments the crisp and nearly dry Vintner's Reserve Riesling.
CLICK HERE for more details and to make reservations!
Recipes from Circulon Cooks ~ Pumpkin, Ginger and Toasted Macadamia Soup By Sally James
Photography by Horticulture Australia Limited
This is what I call my "healthy indulgent soup", using macadamias rather than cream to bring a delicious rich creaminess. Just a touch of nutty texture, and the sweetness of macadamias and apples. If you can find the Australian nuts, all the better, as the nut from its native terroir has a more subtle soft crunch!
1. Heat oil in a heavy based large saucepan, add the macadamias, onion and ginger, and saute over medium heat for 2-3 minutes or until golden.
2. Add the pumpkin (or squash) and apple and cook 1-2 minutes further, then pour in the stock. Cover and cook for 15-20 minutes or until pumpkin is soft.
3. Tip off some of the liquid, and reserve, then puree the remainder using an immersion blender or in a blender until smooth and creamy. Add more of the cooking liquid to bring to desired consistency.
Reheat and serve in bowls scattered with extra macadamias.
Submitted by Celadon
Moroccan Inspired Braised Lamb Shanks with Golden Raisin and Toasted Almond Couscous
Season lamb shanks with salt and black pepper
Roast in a 450º oven until golden brown, about 30-40 minutes
Sauté vegetables in olive oil
"Delicious caramel apples...decorate with toffee bits, mini M&Ms, candy sprinkles, etc."
What's your favorite treat to make for Halloween?
Submitted by the Hadsten House Inn and Spa
Submitted by Chef Antonio Ghilarducci
Depot Hotel Restaurant and Garden
This recipe is easily among my favorite ways to prepare pork. Also, this can be easily adapted for a party of four to a banquet of forty. The pork loin is slow roasted till moist and tender and served with a lightly sweet sauce and beautiful bitter endive. This combination makes a truly elegant main course suitable for any meal. Enjoy!
Serves 6 as a main course
Although Cabernet Sauvignon is often heralded as the perfect foil for steaks, a wine such as Merlot, with softer and fruitier notes and lower acid, is a better match for beef prepared with saltier, sharper and more savory marinades.
Recipe by Chef Andrei Litvinenko
Heirloom Black Bell eggplants are sliced thin, brushed with garlic olive oil and grilled. We then layer our roulade with roasted sweet Italian heirloom peppers, sun dried tomato pesto, sweet basil leaves and Matos Family St. George cheese. The combination of the concentrated flavors and smokiness of the vegetables with the aged cheese pairs well with the rich tannins and complexity of the Highland Estates Grizz Ridge Merlot, as well as our Stature Merlot.
Filberts, also known as hazelnuts are what make these brownies so uniquely Oregonian. They're perfect for an after school treat or with fresh raspberries for a decadent evening dessert.
In a heavy saucepan or microwave oven, melt chocolate with shortening. Remove from heat. With wire whip, blend in sugars. Beat eggs lightly with vanilla and salt and stir into chocolate mixture. Mix flour with baking powder. Add, all at once, beating until smooth.
Spread into greased 9-inch square pan. Sprinkle filberts over top and pat down with a spatula. Bake at 350°F for 20 minutes. Cool before cutting into bars. Makes 36 1 1/2" square bars.
2003 Late Harvest Viognier, $25
Serves 6 to 8
Hurley's general manager, Jerry Lampe, created this delight with exquisite Callebaut milk chocolate, melted to a smooth drizzle, for a favorite customer.
Drizzle in melted chocolate.
Hurley's Restaurant & Bar
Chef Eric C. Maczko
Winery Chef, Pine Ridge Winery
Prepared during a Creative Culinary Combinations Class held at the winery on Monday, January 30, 2006. The cooking seminars are $40 per person.
Braising is a great way to help chase away any lingering winter blahs. What is better than the great smell of a long, slow cooked meal - that was easy to prepare and serve? This uncomplicated technique transforms tougher cuts of meats into juicy, tender morsels with a sauce that melds the flavors of the meat and vegetables intricately.
Be adventurous and prepare a dessert outside of the usual pumpkin and sweet potato pie fare typically eaten at this time of year. Domaine Chandon recommends the Cranberry Cornmeal Torte along with any of their sparkling wines. Sparkling wine has an amazing ability to enhance a broad range of foods by refreshing and enlivening the palate. Follow this tasty recipe paired with sparkling wine and see how delicious this marriage can be.
Mediterranean cuisine is a specialty of Portland chef Ronnie MacQuarrie, who created this dish to highlight the toasty, earthy taste of hazelnuts-one of Oregon's largest exports. You can find this recipe and many others featuring the foods and wines of Oregon at www.traveloregon.com/bounty
Chef :Josh Silvers
Melt butter & sauté first five ingredients and sweat, then add garlic cook 2 min. add pastas & flambé, add wine, oysters + the juice, cook 2 min. add cream & water, bring to a simmer, add tarragon cook 10 to 15 min, season with S&P, and Tabasco to taste,
Pour in to a warm bowel, top with parsley and serve
This recipe serves 12, so its perfect for big brunches or family get-togethers
You can do this with just about any veggies that you happen to have and any type of cheese that melts. Try Fontina or Gruyère, you and your family will be begging for more.
This appetizer is a conversation starter for sure and will probably be the talk of the party. You can use any firm fish and for fun, use both black and white sesame seeds.
Chef Tom Hudgensen
We are lucky to have a company that grows delectable fresh shiitake mushrooms in our area--the Little River Mushroom Company. They deliver a big basket to us each week. We usually grill them with other vegetables to be served over creamy polenta with a shallot cream sauce and a scattering of fresh herbs for a meatless entrée. The following Savory Mushroom Tart makes a great appetizer or light entrée--and tastes wonderful with Syrah.
Courtesy Lawson's Station and Shotgun Restaurant
Cut assorted fingerling potatoes in half lengthwise. Toss in a bowl with a light amount of olive oil, fresh chopped herbs, (such as basil, rosemary, thyme, Italian parsley) and kosher salt and fresh ground pepper. Roast in oven skin side down @ 400 degrees until just tender to the touch. (About 20 minutes.)
Submitted by Chef Eric C. Maczko, Pine Ridge Winery
NAPA VALLEY, CA - Throw some new spice into your Thanksgiving menu. It may be time to trade in the usual bird for a savory roasted ribeye. Pine Ridge Winery plates up this Sage-Encrusted Rib Roast with Root Vegetable Ragout. Highlighting all the traditional flavors of fall, this roast will add a rich nuance to your holiday spread and be the perfect pairing for your cab-loving friends.
Courtesy Evan Treadwell, Chef / Lido Restaurant
Submitted by Executive Chef Peter Pahk
NAPA VALLEY, CA - Silverado Resort is the place for great dining in Napa Valley whether you are looking for fine dining or casual fare. One of their restaurants, The Royal Oak, features the superb culinary talent of Executive Chef Peter Pahk. Below is a recipe for one of the many entrees served up by this award-winning chef.
This casual Italian eatery in Napa features authentic flavors from Italy that pair wonderfully with the light, crisp flavors of sparkling Brut.
From Executive Chef Alan Kantor, MacCallum House Restaurant
Serves 4 to 6
Submitted By François de Mélogue
Brewery Gulch Inn
Mendocino's Brewery Gulch Inn Executive Chef François de Mélogue takes advantage of Anderson Valley's bounty of Granny Smith apples for his special Tarte Tatin served warm with caramel ice cream. Join Chef de Mélogue for the Apple Harvest Dinner on September 23, 2006 when he displays the talents which make the Inn's breakfasts and lavish wine hour hors d'oeuvres so memorable. He also offers extraordinary in-room dinners by advance reservation. Visit www.brewerygulchinn.com for more information.
Recipe developed for Amador Foothill Winery by
Matt Pinsonneult, Chef, Sierra Nevada Tap Room and Restaurant Chico, CA
Heady Zinfandels, like those of the Sierra Foothills, pair beautifully with late-winter meats and mushrooms. This recipe takes fresh spring lamb and marries it with a luscious Zinfandel sauce complemented by the earthiness of sage and morel mushrooms.
The first appearance of local sweet corn is the inspiration for this heavenly soup. Capturing the fleeting flavors of summer, Chef Curry likes to create layers of interest in his food by creating both complementary tastes (that of the corn and the crab) and those flavors that act as contrasts (the sweetness of the corn and the smokiness of the bacon). The herbal undertones suggest the verdantness of the garden and the lightness that is life in the Wine Country in July and August.
Joe Salerno, Chef/Owner
Indulge in a slice of Italy when you taste old world Italian cuisine at Piccolinos Café located in downtown Napa. You will always find something unique at Piccolinos, where the highly creative chefs use the best local produce and fresh seafood to create delicious appetizers and entrees. Get cooking in the kitchen with this lamb appetizer recipe sure to delight everyone at your next dinner party!
The organic gardens of the Adorable Purple Victorian are a culinary delight. Guests are welcome to harvest a light lunch from the salad and herb garden, that includes arugula, spinach, basil and a variety of lettuces in season. A nearby wine barrel is brimming with roma tomatoes, chives and dill. This creamy dressing is delectable on mixed greens, a baked potato or as a dip for fresh veggies.
A delicious story, read the new novel by Michele Scott "Murder by the Glass" that is full of wine country romance, mystery and RECIPES! This wine lover's mystery takes place in Napa and Sonoma Wine Country and includes several recipes and wine pairings from premier restaurants, wineries, and accomodations in these wine regions. Below is just one of the many wine pairing recipes you will find in Murder by the Glass.
By Jim White, Casa Vieja
Exuberant chef and local radio/TV celebrity Jim White presides over Casa
Vieja in charming Corrales, New Mexico. Chef White creates what he calls
"progressive regional" cuisine, inspired by generations of New Mexico cooks
and personal family recipes. Casa Vieja is a 300-year old example of
Spanish Colonial architecture and a dramatic backdrop for White's
ever-changing regional dishes. Built near the time of the founding of
Albuquerque, the old house allegedly hosts a ghost or two.
- 1 c. Italian rice (look for Arborio, Carnaroli, or Vialone Nano) rice
- 1/2 onion, finely chopped
- 4 T. mild extra virgin olive oil
- 1 c. Pinot Grigio or other dry white wine
- 4 c. light vegetable or chicken stock - hot
- 1 lb. fresh chanterelle mushrooms
- 1large bunch leeks, julienned and cooked in butter until just soft
- 1 clove garlic, minced
- 1 bunch Italian parsley, finely chopped
- 4 T. butter, unsalted, cut into cubes
- 1/2 cup Reggio Parmigiano cheese, grated
- salt and pepper
Salt, Pepper and Dijon! Add zip and zest to spring with this Lamb delight. Chioggia beets and turnips turn into a heavenly wonder when paired with thyme and honey. Enjoy Chef Todd Muir's specialties when you visit St. Francis Winery.
Sunday dinners just became a lot easier. Tempt your family and friend's food and wine palate with Roast Pork with Blackberry Demi-Glace and Goosecross Cellars Merlot. Pressed for time? Sign up for Goosecross Cellars and Napa Valley Grille's Epicurean Explorations featuring three course lunches with wine pairings on Sunday afternoons throughout the summer.
Recipe by Chef Darren Robey
The light and delicate flavors of this dish are a perfect combination to usher in spring. The mild but flavorful hen is plated atop robust garlic spaetzle, verdant broccoli rabe and tangy sun-dried tomato pesto. The combination of bold and sweet flavors pairs beautifully with the fruit and slight spiciness of this Italian varietal wine, which is similar to Zinfandel.
LOCALS website has great recipes and food pairing tips. This month, they are featuring Topel Winery from Mendocino Wine Country who submitted the recipe Braised Beef Short Ribs with Gremolata that pairs nicely with their 2001 Cabernet Sauvignon.
Spring is just around the corner! Domaine Carneros is prepared to help you celebrate the upcoming season
with this wonderful wine pairing recipe featuring Salmon with a red wine sauce. Serve with their Domaine Carneros
Avant-Garde Pinot Noir. Bon Appétit!