Fall Fanatic Release
2024 Sauvignon Blanc, Livermore Valley
Our 2024 Sauvignon Blanc has a ripe bouquet of kiwi, lime, and orange blossom, with luscious flavors of mango, citrus, and peach. This wine is crisp, with good body and a lingering finish.
The Sauvignon Blanc is paired with a Grilled Shrimp over baked Polenta with a Romesco sauce.
2019 Syrah, Estate, Livermore Valley
This Syrah has a rich bouquet of plum, cherry, raspberry, and white pepper. It is full-bodied, with flavors of blackberry, plum, vanilla, and spice. Enjoy with sausage, mushrooms, wild game, and lamb.
The Syrah is paired with Cheddar stuffed meatball in a Syrah Garlicky Tomato Sauce.
2020 Conjugation, Livermore Valley
The 2020 Conjugation is a blend of 46% Cabernet Sauvignon, 15% Cabernet Franc, 20% Merlot, 5% Malbec, and 14% Petit Verdot. The Wines were aged in 28% new oak for 21 months.
The 2020 Conjugation has enticing aromas of cherry, spice, chocolate, and rose petal. The palate is full and rich, with flavors of raspberry, black cherry, cedar, and black currant. Enjoy with filet mignon, herb-crusted pork tenderloin, gourmet hamburgers, or as an aperitif. Age this delicious, complex wine for maximum enjoyment.
This Conjugation is paired with a Pork Cassoulet.
2020 Cabernet Sauvignon, Reserve, Livermore Valley
The 2020 Reserve Cabernet Sauvignon was meticulously blended from the best barrels consisting of Thatcher Bay (50%), and Sawhney (50%) vineyards. This wine was aged in 55% new oak for 20 months.
Our 2020 Cabernet Sauvignon has inviting aromas of cranberry, black cherry, tea, cedar, and rose petal. The palate is full and lush, with flavors of black currant, cola, mocha, and spice. Pairs well with prime rib, duck, grilled portabella mushrooms, and eggplant parmesan.
This super special Cabernet is paired with a smoked Tri-tip with a Cabernet Gravy over Manchego mashed potatoes. .
Tawny Port IVs
Our fourth edition Tawny Port is a bold, decadent wine with aromas of soy, toasted almonds, caramel, vanilla, cinnamon, and fresh cigar. Its palate is rich and smooth, with flavors of roasted nuts, maple sugar, praline, and baked apple. It has a sustained nutty finish that leads you into the next sip. Pair with roasted nuts, aged cheeses, nut tortes, pecan pie, or flan.
A blend of 50% 2006 and 50% 2009 vintages consisting of Touriga Nacional, Tinta Cao, Souzao, and alvarinho ports. 19.0% alcohol.
Like Chocolate? I hope so! This lovely port is paired with love from Robin with her trifecta of homemade truffles: a Dark Chocolate Orange Truffle; a Chocolate Hazelnut Crunch Truffle; and a Cranberry Orange Walnut Truffle. What’s that, you said? Not a chocolate fan? Oh well, Robin has you covered with homemade Spice Nuts!
Recipes
Grilled Shrimp over baked Polenta with a Romesco sauce
Grilled Shrimp
Ingredients
1lb deveined and butterflied 21-25 size Shrimp
Juice from 1/2 lemon (or more if want more lemon flavor)
1/2 clove of garlic minced
2 Tb olive oil
1/4 tsp salt
1/4 tsp cracked pepper
Preparation
Prep shrimp
In a small mixing bowl, whisk together the rest of the ingredients. Add shrimp and marinate for 30min.
Skewer the shrimp and grill until done (a few minutes a side)
Baked Polenta
Pan-fried polenta cakes have a creamy interior, and a crispy golden brown exterior. They make the perfect side dish or appetizer.
Ingredients
1 Tablespoon olive oil, plus more as needed
6 cups water
2 cups coarse yellow cornmeal (polenta)
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/3 cup freshly grated Parmesan cheese (plus extra for garnish, optional)
Instructions:
Grease a 9x13-inch baking dish with olive oil.
In a large saucepan, bring the water to a boil. Gradually add the cornmeal *(see notes), whisking constantly to prevent lumps. Reduce the heat to low. Continue to cook and whisk until it turns into a thick smooth mixture.
Remove the saucepan from the heat and stir in the salt, black pepper, and Parmesan cheese.
Transfer the mixture to the prepared baking dish, and allow to cool to room temperature before covering with plastic wrap and refrigerating for 2 hours or overnight.
Carefully flip the chilled polenta out onto a cutting board and cut into your desired shape.
In a large nonstick skillet, heat 1 Tablespoon of olive oil over medium-high heat. Cook the polenta cakes in batches, being careful not to overcrowd the pan. Cook each cake for 3 to 4 minutes per side, or until the polenta has been warmed through, and golden brown and crispy. Add more olive oil to the skillet as needed for the remaining batches.
Adapted from: https://keytomylime.com/polenta-cakes-recipe/#mv-creation-464-jtr
Romesco Sauce
Romesco Sauce
Ingredients:
12 oz jarred roasted red peppers, drained
14 oz canned fire-roasted tomatoes, well drained
3/4 cup raw blanched almonds, toasted
1/4 cup raw blanched hazelnuts, toasted, optional, you can use 1 cup almonds instead (we used only almonds)
1/4 cup chopped flat leaf parsley
1/4 cup extra virgin olive oil
1 teaspoon kosher salt, more to taste
1 teaspoon smoked paprika
1/2 to 1 teaspoon red pepper flakes (we used 1/2 teaspoon)
1-2 garlic cloves chopped
juice of half a lemon
1 teaspoon sherry vinegar or red wine vinegar (we used red wine vinegar)
Directions:
Add all the ingredients in the bowl of a food processor fitted with a blade. Blend or pulse to your desired consistency.
Taste and adjust seasoning to your liking.
Adapted from: https://www.themediterraneandish.com/wprm_print/5-minute-romesco-sauce-recipe
Cheddar stuffed meatball in a Syrah Garlicky Tomato Sauce
Meatballs:
Ingredients:
1/3 cup milk
1 1/2 slices white bread, crusts removed and torn into pieces
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 pound ground beef
3/4 pound ground pork
3/4 cup finely grated parmesan
1 large egg, beaten
4-6 ounces English Cheddar
2 tablespoons olive oil
Instructions:
Preheat the oven to 400ºF.
Heat the milk in the microwave for 30 seconds, or in a pot on top of the stove, until warm to the touch.
Make the meatball mixture:
Place the bread pieces in a large bowl. Pour the warm milk over them and let soak for about 5 minutes, or until the milk is absorbed and the mixture cools. Add the salt and pepper to the bowl and mash with a fork to break up the bread.
Add the ground beef, pork, Parmesan, and egg to the bowl and mix with your hands until well combined.
Form the meatballs:
Divide the mixture into 16 equal pieces and roll each into a ball the size of a golf ball. With your finger, make an indentation in each ball and press a piece of mozzarella into it. Pinch the meat around to close the hole. Roll the meatball again to enclose the cheese.
Bake the meatballs:
Heat the oil in a large oven-safe skillet set over medium heat. Add the meatballs to the skillet in one layer, and place the hot skillet in the oven. Bake the meatballs for 10 minutes. If the meatballs have not browned, turn on the broiler and broil for 2 to 3 minutes or until browned.
Tomato Sauce:
Tomato Sauce:
Ingredients:
1 tablespoon olive oil
1 brown onion, chopped
2 garlic cloves, crushed
125 ml (4 fl oz/ ½ /2 cup) dry red wine (we used the Syrah - yum)
400 g (14 oz) tinned chopped tomatoes
1 tablespoon tomato paste
125 ml (4 fl oz// cup) chicken (vegetable - that’s what we used)
½ teaspoon cayenne pepper
80 g (2% oz//2 cup) frozen peas
Instructions:
TO MAKE the sauce, heat the oil in a frying pan over medium heat and cook the onion, stirring occasionally, for 3 minutes, or until translucent.
Add the garlic and cook for 1 minute. Increase the heat to high, add the wine and boil for 1 minute.
Add the chopped tomatoes, tomato paste and stock and simmer for 10 minutes. Stir in the cayenne pepper, peas and meatballs and simmer for 5-10 minutes, or until the sauce is thick.
Serve hot.
Adapted from the book, “The Food of Spain”
Pork Cassoulet
Equipment
Lodge 6 Quart Enameled Cast Iron Dutch Oven.
Instant Pot Duo 60 321 Electric Pressure Cooker, 6-QT, Stainless Steel/Black
Ingredients
6 cups Great Northern Beans cooked in stock (we used an Instant Pot)
1 can Tomato Paste
1 bottle Red wine I use dry 2020 Conjugation!
6-8 pieces Bacon
2 Lamb Sausages (we just used garlic sausages)
2 Pork Sausages
1 pound Pork Shoulder cut into hunks
2 cups Parsnips chopped
1 cup Carrots chopped
1 cup Onions chopped
1 tablespoon Thyme preferably fresh
1 tablespoon rosemary preferably fresh
2-3 sage leaves optional
6-7 minced garlic cloves
1 teaspoon sea salt
2-3 tablespoons olive oil for browning meat & veggies
Preparation:
Instructions
1. Cook the great northern beans if they're not already cooked. If you're starting with dry beans, this recipe uses roughly 1 pound of dry beans. Ideally, the beans would be cooked in a rich stock but you can use pre-cooked canned beans to save time. Save the cooking liquid!
2. Simmer the can of tomato paste in the red wine to reduce slightly, and make a sauce. Stir in fresh rosemary, thyme, and sage.
3. Cook the bacon and brown all the meats, then set aside.
4. Cook the chopped parsnips, carrots, garlic, and onions until browned in the fat from the meat. Add a bit of olive oil if necessary to prevent sticking.
5. Mix the cooked vegetables into the beans in a dutch oven.
6. Layer in the meats, lining the bacon around the edges and ensuring that the sausages and pork shoulder are completely covered by beans.
7. Add in the sauce.
8. Bake at 350 for at least an hour to allow the flavors to combine. Can bake longer if want less liquid
Adapted from: https://adamantkitchen.com/easy-cassoulet/#wprm-recipe-container-1628
Josh’s Parmesan Crisps
Ingredients:
· Shredded Parmesan Cheese
Preheat oven to 350°F. Line a cookie sheet with parchment paper. Take a heaping tablespoon of the Parmesan cheese and make two piles onto the parchment paper. Make some space between the cheese piles as they will spread a bit, but should be able to easily get at least 12-15 crisps per sheet. Bake for 9 minutes until golden brown. Cool for a few minutes on the sheet and then finish cooling on brown paper
Smoked Tri-tip with Red Wine Gravy over Manchego Mashed Potatoes
Smoked Tri-tip:
Ingredients:
1 1 1/2-2 pound beef tenderloin roast trimmed, with all fat and silver skin removed (due to the high cost of beef, we used Tri-tip)
1 Tablespoon olive oil
Wet Rub
3 cloves garlic
2 teaspoons coarse Kosher salt
2 teaspoons black pepper
2 teaspoons fresh thyme leaves
1 Tablespoon olive oil
White Wine Mushroom Gravy
4 Tablespoons salted butter
1 shallot finely diced
8 oz baby portobello mushrooms sliced
2 Tablespoons all-purpose flour
1 cup red wine - Cab of course!
1 cup beef stock (we use homemade vegetable stock - so, so good)
1/4 cup heavy cream
1 teaspoon fresh thyme leaves
salt and pepper to taste
Instructions:
Instructions
Preheat smoker. Set your smoker to 225 degrees F. I used oak wood to smoke the tri-tip.
Season roast. In a small bowl, combine the garlic, thyme, salt, pepper, and olive oil for the wet rub. Spread the rub on all sides of the trimmed tenderloin roast. Place the roast on the smoker and cook for approximately 1 hour, or until the internal temperature of the roast reads 120 degrees F if you want to finish with a rare roast. For medium rare, take the temperature up to 130 degrees F for this step. If searing, then take the beef off the smoker 5F lower (e.g., 125F for medium rare).
1 Tablespoon olive oil, 3 cloves garlic, 2 teaspoons coarse Kosher salt, 2 teaspoons black pepper, 2 teaspoons fresh thyme leaves, 1 1 1/2-2 pound beef tenderloin roast
Prepare gravy. While the tenderloin is smoking, prepare the white wine mushroom gravy. In a large saute pan over medium heat, melt the butter. Stir in the shallots and cook until translucent, about 3-4 minutes. Carefully stir in the mushrooms and cook, stirring often, until the mushrooms are darker in color and soft, about 5 more minutes. Dump in the flour and stir until well combined. Cook further the mixture for 3-5 minutes.
4 Tablespoons salted butter, 1 shallot, 8 oz baby portobello mushrooms, 2 Tablespoons all-purpose flour, 1 cup wine
Add remaining ingredients. Pour the wine over the mushrooms and stir vigorously, scraping the bottom of the pan to loosen any cooked on browned bits. Bring to a boil and simmer for 5 minutes. Taste the sauce to make sure the alcohol taste has gone (don’t want the sauce to be alcoholic). Stir in the stock and heavy cream. Season with the salt, pepper, and fresh thyme. Set aside, but keep warm.
1 cup beef stock, 1/4 cup heavy cream, 1 teaspoon fresh thyme leaves, salt and pepper
Sear steaks. (optional - we didn’t do this for the tri-tip. If searing, then take the beef off 5F lower). Once your tenderloin has reached your desired temperature from the first step, remove the roast to a cutting board and allow to rest. Preheat either your grill, or a cast iron skillet with 1 Tablespoon olive oil, to high heat. Sear the tenderloin on all sides to form a nice exterior crust. This should only take 1-2 minutes per side. This final step will bring your tenderloin up to your desired doneness, 125 degrees F for rare of 135 degrees F for medium rare.
1 Tablespoon olive oil
Rest. slice, and serve. Transfer to a cutting board, rest for an additional 5 minutes, then slice into 3/4 inch thick medallions. Serve topped with the warm white wine mushroom gravy and fresh thyme leaves.
Oh that Chocolate
Dark Chocolate Orange Truffles
Ingredients
1 1/2 Cup Dark Chocolate, chopped (200g)
2/3 cup Double Cream (150ml)
2 TBSP Butter (30g)
1 TSP Sugar
1 TSP Orange zest
Cocoa Powder (for rolling)
Instructions:
Put the peices of dark chocolate in heat proof bowl. Add the butter, sugar and cream to a non-stick pan and heat gently, stirring gently and not letting it boil.
Pour the cream over the chocolates and stir until it has melted. Stir in the orange zest. Pour into a shallow bowl and put in the fridge until set. (2-3 hours)
Using a teaspoon, take a scoop of the set mixture and roll with your hands into a ball, then roll in the cocoa powder and place on a plate. Repeat with the rest of the mixture.
Source: https://www.foodtalkdaily.com/recipes/dessert/truffles/dark-chocolate-orange-truffles-44513126
Chocolate Hazelnut Crunch Truffles
Ingredients
16 ounces (450g) semi-sweet or milk chocolate, coarsely chopped and divided*
1/2 cup (120ml) heavy cream
1/3 cup (100g) Nutella
2 Tablespoons (28g) unsalted butter, softened to room temperature
3/4 cup (90g) toasted and finely chopped hazelnuts, divided*
Instructions:
Place 8 ounces of semi-sweet chocolate in a large heatproof bowl. Microwave in four fifteen second increments, stirring after each, for a total of 60 seconds. Stir until almost completely melted. Set aside.
Pour cream into a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil. Remove from the heat, then slowly pour over the chocolate. Gently begin stirring with a wooden spoon in one direction. Do not forcefully stir, always be gentle! Once the chocolate and cream are smooth, stir in the Nutella and butter until combined and smooth, then stir in 1/2 cup of the hazelnuts. Cover with plastic wrap pressed on the top of the mixture then allow to sit at room temperature for 15-30 minutes. Then place in the refrigerator until it reaches “scoopable” consistency, about 4 hours.
Line a lage baking sheet with parchment paper or a silicone baking mat. Set aside.
Remove mixture from the refrigerator. Measure 1 teaspoon, roll mixture in your hands into a ball as best as you can, then place on the baking sheet. The mixture will be a little sticky. Coat your palms with a little cocoa powder, which I find helps you handle the mixture. Repeat rolling the rest of the mixture. (A rolling tip: If you can’t roll into perfect balls, do the best you can and place on the baking sheet. The air will help “dry out” the truffles. After 15 minutes, you’ll be able to roll them into neater balls.)
Coat in chocolate: You can melt the remaining 8 ounces of chocolate in a double boiler or the microwave. (Alternatively, you can temper the chocolate.) If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping. Melt in 15 second increments in the microwave, stirring after each increment until completely melted and smooth.
Dip each truffle completely into the chocolate using the spiral dipping tool or a fork. When lifting the ball out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Place balls back onto the baking sheet after you dip each one. Drizzle with any leftover chocolate. Sprinkle with remaining hazelnuts. Refrigerate for 30 minutes or until chocolate has completely set before serving.
Adapted from: https://sallysbakingaddiction.com/chocolate-hazelnut-crunch-truffles/#tasty-recipes-69749
Cranberry Orange Walnut Truffles:
Ingredients
4 ounces semisweet chocolate, melted
½ cup (5.60 ounces) sweetened condensed milk
⅔ cup (3 ounces) confectioners sugar
1 teaspoon (.10 ounces) grated orange zest
7 ounces dried cranberries, chopped
¼ cup (.95 ounces) walnuts, chopped
2 cups (11.25 ounces) ounces semisweet or bittersweet chocolate, melted for the topping
Instructions
Line a baking sheet with aluminum foil and set aside.
Place 4 ounces chocolate with the sweetened condensed milk, confectioners sugar, orange zest, cranberries and walnuts into a small bowl. Stir until well blended.
Using a small cookie dough scoop (1½ teaspoons per ball), transfer balls of the filling onto the prepared baking sheet.
Freeze the filling for 10 minutes. If desired, roll the balls between the palms of your hands for a smooth finish.
Line a second baking sheet with aluminum foil.
Dip the balls into 11.25 ounces melted chocolate and transfer them to the second pan.
Refrigerate to set.
Spice Nuts Recipe
Ingredients
4 cups mixed nuts
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
½ teaspoon black pepper
½ teaspoon sea salt
¼ teaspoon cayenne pepper
2 tablespoons brown sugar
¼ cup olive oil
Begin by preheating your oven to 325 degrees F.
Add all of the nuts to a large bowl and mix to combine.
In a small bowl, whisk together the spices, brown sugar, and olive oil. Drizzle this mixture over the nuts and stir until everything is evenly coated.
Spread the nuts in a single layer on a baking sheet. Roast in the oven for 15 minutes, stirring once about halfway through. Keep an eye onboard it because can burn a but if unattended.
Allow the nuts to cool, then store them in an airtight container at room temperature for up to two weeks.
Adapted from: https://inspiredbycharm.com/spiced-nuts-recipe/#recipe