Dark Chocolate Cake with Raspberry Filling

1 Box Dark Chocolate Cake Mix

1 Can Dark Chocolate Frosting

Raspberry jam

eggs

oil

water

Follow directions on cake mix to bake 2 x 8 or 9 in round cakes.  Allow cakes to cool.  If desired, slice layers in half to create 2 more layers. Spread Raspberry jam on bottom layer, top with next layer, repeating until all layers are complete. Cover with Dark Chocolate frosting.

Enjoy with 2005 Dessert Syrah.

Green Beans with Browned Butter and Cashews

4 tablespoons butter

4 teaspoons Soy Sauce

2 teaspoons Balsamic Vinegar

1/2 cup Cashews

1 pound green beans

Steam the greenbeans. While greenbeans are cooking chop the cashews and set aside. Melt butter over medium heat until light brown. Remove from heat and soy sauce and vinegar and wisk until blended. Place cooked greenbeans into a serving platter,sprinkle chopped cashew over the top and pour the browned butter over.

Serves 4. Pairs nicely with grilled pork.

 

BBQ Chicken Cesar’s Salad with Cottonwood Canyon Chardonnay

Romaine Lettuce – Hearts Only

Brianna’s Caesar Dressing

Apply to taste:

Tobasco sauce

Asiago Cheese-1/2 in. x 2 in. Thinly sliced

Freshly ground pepper

Freshly squeezed lemon juice

Remove all deep green lettuce leaves.Cut remaining bright,light green leaves to preferred size. Soak in cold water,using ice cubes for 45- 60 minutes for crispness. Spin dry,toss lettuce with dressing and apply ingredients to taste. Garnish with Asiago chees,thinly sliced approximately 1/2 inch x 2 inch long strips.  To BBQ chicken,lightly coat chicken breast with olive oil and seasonings to taste. (Suggestions: thyme,poultry seasoning,tabasco,cayenne pepper,garlic,italian spices,pepper).  Grill to tender,cut into strips and mix with salad.

Serve the Cottonwood Chardonnay approximately 60ºF. Do not over chill wine. Over chilling will deprive the taster of it’s crisp and acidic taste. The spices will pair extremely well with with the C’hardonnay.

 

Chardonnay and Oysters

Raw Oysters

Horseradish

Fresh lemon or lemon juice

Shuck raw oysters or purchased pre-shucked.  Add horseradish and fresh lemon to taste.  Enjoy with Cottonwood Canyon Estate Chadonnay for the of the best wine pairings possible.

A favorite of winemaker Norman J. Beko

 

Seared Ahi Tuna and Avocado Tartare

1 – 6 oz Ahi Tuna Steak

3 1/2 tablspoon Extra-Virigin Olive Oil

1 large Avocado,peeled,pitted,diced

1 Serrano Chile or Jalapeno Chile, seeded, deveined, minced

1/3 cup chopped fresh Cilantro

1/3 cup chopped Red Onion

1/4 cup fresh Lime juice

2 teaspoon chopped fresh Oregano

Heat heavy small skillet over high heat 2 minutes. Brush tuna with 1/2 tablespoon oil; sprinkle with salt and pepper. Place in skillet and sear until brown outside and almost opaque in center,about 2 minutes per side. Cool tuna; dice finely. Combine tuna,remaining 3 tablespoons oil, and all remaining ingredients in medium bowl. Using fork, mix just to blend. Season tartare to taste with salt and pepper and chill. Makes about 2 1/3 cups.

Serving your favorite Cottonwood Pinot Noir. Recipe from epicurious.com

 

Carribean Black Bean Soup

4 cans Black Beans, drained

1 medium Onion, chopped

4 tablespoons chopped garlic

1 Red Pepper, chopped and seeded

2 Jalapeno Peppers, chopped and seeded

2 tablespoons Tomato Paste

1/2 cup chopped Cilantro

32 oz Chicken Broth

Olive Oil

Hot Sauce to taste

Saute onions and garlic in large pot. Add peppers and black beans,heat through. Add tomatoe paste,cilantro and hot sauce. Cook for 10 minutes. Add chicken broth and let boil. DO NOT OVERCOOK! Cool slightly and blend. Garnish with cilantro. Serves 8 -10.

Excellent with Cottonwood 2000 Synergy Classic 

 

Oven-Baked Polenta with Three Cheeses

2 tablespoons butter or Olive Oil

1/2 cup finely chopped onions

1 1/2 cups of Chicken Stock and 1 cup Chicken Stock

1 1/2 cups water and 1 cup water

1 1/2 cups Yellow Polenta or Corn Meal

4 ounces Gruyere cheese, thinly slivered

4 ounces Mozzarella cheese, thinly slivered

1/2 cup grated Parmessan cheese

1/2 cup Heavy Cream, Half and Half, or Milk

Melt in a large saucepan over medium heat the butter or olive oil. Add the onions and cook until translucent,about 5 minutes,stirring. Stir in the 1 1/2 cups chicken stock and  1 1/2 cups water and bring to a boil. Stir together in a mixing bowl the remaining 1 cup chicken stock and 1 cup of water and add the the polenta. Gradually stir the polenta mixture into the the boiling pot,cook,stirring constantly,over low heat until the polenta is thickened,about 15 minutes. Pre-heat the oven to 350 degrees F. Lightly butter a shallow 2 quart baking dish. Pour half of the polenta into the baking dish. Top the layer of polenta with half of the cheese. Spread the remaining polenta on top and sprinkle with the remaining cheese.  Pour the cream over the top and bake until the top is browned and bubbly, 35- 45 minutes. Let stand for 10 minutes before serving.

6 servings. Serve with Italian sausage or as a vegetarian main dish with greens. It is fabulous with any of Cottonwood Pinot Noirs. 

 

Mango Salsa and Cottonwood Chardonnay

1 or 2 Mangos

1/2 cup & 2 tablespoons Red Onion

4 Tomatillos

1/2 bunch of chopped Cilantro

4 Jalapeno Peppers

Juice of 4 Limes

Tabasco to taste

Pinch of Salt

1 ripe Papaya or 3 spoons of Honey

Chop mango, onion, tomatillos, cilantro, & jalapenos into a medium sized bowl and add lime juice. Season with tobasco and salt to taste. Cover and chill for at least 4 hours or overnight.

Perfect to try over shrimp or grilled chicken with Cottonwood Chardonnay, chilled to 60ºF for maximum enjoyment. Try the salsa with pork to pair with a Cottonwood Pinot Noir. Thanks to Chef Rick of Orcutt, California for the great receipe!!

 

Tomato Dill Soup & Syroir

1 tablespoon Olive Oil

1 1/2 cups chopped Leeks (white and pale green parts only)

2 28oz cans of diced Tomatoes with juices or fresh diced Tomatoes

2 1/4 cups of low salt Chicken Broth

3 tablespoons (packed) chopped fresh Dill or 1 1/2 tablespoons dried Dillweed

Cayenne pepper to taste

1/4 cup of light Sour Cream

3 ounces of sharp White Cheddar Cheese

Fresh Dill sprigs for garnish

Heat oil in heavy large pot over medium heat. Add leeks and saut’e until tender, about 6 minutes. Add tomatoes and their juices, broth, chopped dill, and cayenne and bring to a boil. Reduce heat and simmer uncovered until tomatoes are very soft and flavors blend, about 20 minutes. Working in batches, puree in soup in food processor until smooth.  Return to same pot. (Can be made one day ahead. Cover and chill).  Bring to a simmer over medium-low heat.  Season with salt and pepper.  Gradually whisk in sour cream ( do not boil).  Ladle soup into bowls.  Arrange cheese atop each. Garnish with dill sprigs.

Serve with Cottonwood Canyon 2002 Syroir

 

 Wild Mushroom Bruschetta

3 cloves of Garlic, divided

6 1/2 cups of coarsley chopped Cremini Mushrooms (about 1/2 pound)

3 cups coarsley chopped Oyster Mushroom caps (about 4 ounces)

2 1/2cups coarsley chopped Chantrelle Mushrooms (about 4 ounces)

2 tablespoons finely chopped flat leaf Parsley

1 teaspoon Extra Virigin Olive Oil

1/2 teaspoon Salt

1/8 teaspoon freshly ground Black Pepper

12 (1/2 ounce) slices of Country Bread

Cooking Spray

1/2 cup (2 ounces) Shaved Pamigiano-Reggiano Cheese

Mince 2 garlic cloves. Cut remaining clove in half; set aside.

Place the mushrooms in a food processor,pulse 10 times or until finely chopped. Placed minced garlic,parsley and oil in a large non stick skillet;cook 30 seconds over medium high heat. Add mushrooms;cook 6 minutes or until liquid evaporates and mushrooms are tender,stirring constantly. Remove from heat;stir in the salt and pepper. Cool slightly.

Lightly coat both sides of bread with cooking spray. Heat a grill pan over medium high heat; add half of bread. Cook 1 minute on each side until toasted. Rub 1 side of each bread slice with cut sides of garlic clove halves. Repeat procedure with remaining bread and garlic. Spoon about 2 tablespoons mushroom mixture over each bread slice and top with about 2 teaspoons of cheese.

Pair with Cottonwood Pinot Noir

 

Spinach, Orange, and Almond Salad

1/4 cup plus 2 tablespoons sugar

1 tablespoon water

1/2 cup sliced almonds

4 oranges

1/4 cup Champagne or white wine vinegar

1/4 cup extra-virgin olive oil

1/2 teaspoon orage zest

1/4 teaspoon salt, plus more for seasoning salad

1/8 teaspoon cayenne pepper

10 ounces baby spinach (6 cups), washed and dried

1 cup thinly sliced celery

1/2 cup thinly sliced red onions

Freshly ground black pepper

Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.

Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes.  Add the almonds and stir to coat.  Continue cooking until the almonds are fragrant and golden brown, about 1 minute.  Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.

With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time.  Working over a bowl to catch the juices, cut in between the membranes to release the segments.  Reserve the segments in a separate bowl.  Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend.  Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.

Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions.  Cover with plastic wrap and refrigerate until ready to serve.

When ready to serve, break the caramelized almonds into bite-sized pieces and scatter over the top of the salad.  Drizzle the dressing over the salad and season with salt and black pepper, to taste.  Toss to coat evenly and serve immediately.

Serves 6. Pair with 2002 Estate or Barrel Select Chardonnay.

Recipe adapted from Emeril Lagasse, Emeril’s Potluck, William Morrow and Company Publishers, 2004 – compliments of foodnetwork.com.

 

Gazapacho with Herbs and Chiles

4 cups tomato juice

1 red onion, finely chopped (about 2 cups)

1 cucumber, halved, peeled, seeded, finely chopped (about 1 1/2 cups)

1 red bell pepper, finely chopped (about 1 cup)

1 yellow bell pepper, finely chopped (about 1 cup)

2 tomatoes, seeded, finely chopped (about 1 cup)

1/4 cup Champagne vinegar or white wine vinegar

1 1/2 tablespoons chopped seeded jalapeno chile

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh parsley

1 garlic clove, minced

3/4 teaspoon hot pepper sauce

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Mix all ingredients in large bowl.  Cover and chill until cold, at least 2 hours. (Can be made 2 days ahead.  Keep refrigerated.)

Serves 8.  Pair with 2001 Estate Chardonnay, 2002 Estate Chardonnay, 2001 Estate Pinot Noir, 2001 Elizabeth’s Vista Pinot Noir

 

Three Bean Picnic Salad

1 can (15 ounces) black beans

1 can (15 ounces) dark red kidney beans

1 can (19 ounces) chickpeas

1 bunch green onions (for about 1/4 cup chopped)

1/2 red bell pepper (for about 1 cup chopped)

1/3 green or yellow bell pepper (for about 1 cup chopped)

1 clove fresh garlic

1/4 cup red wine vinegar

3 tablespoons vegetable oil

1/4 teaspoon ground cumin

Drain and rinse all of the beans, and place them in a medium-size bowl.  Rinse and slice the whites and enough of the tender green tops of the green onions to make 1/4 cup.  Add them to the bowl.  Seed and finely chop both bell peppers, and add to the bowl.  (Reserve the rest of the peppers for another use.)

Make the dressing:  Peel and finely mince the garlic clove.  Place it in a small bowl.  Add the vinegar, oil and cumin, and whisk well.  Drizzle over the bean mixture, and toss well to coat.  Serve immediately, or refrigerate until ready to serve.  The salad keeps, covered in the refrigerator, for up to three days.

Makes 4 main-course servings, 8 side-dish servings.

Pair with Cottonwood Canyon Pinot Noir

 

Sweet Butternut Soup with Thyme Creme Fraiche

3 1/2 pounds butternut squash

Olive oil for brushing squash

1 tablespoon unsalted butter

2 tablespoons olive oil

4 cups thinly sliced onions (about 2 onions)

3 cups chicken stock

1 cup heavy cream

1 1/2 teaspoons chopped fresh flat-leaf parsley

1/2 teaspoon chopped fresh sage

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh thyme

1 teaspoon sherry vinegar

Kosher salt and freshly ground black pepper

Thyme Creme Fraiche (recipe follows)

Preheat oven to 400ºF.  Cut the squash in half and scoop out the seeds.  Brush the cut edges lightly with oil and place, cut side down, on a baking sheet.  Roast the squash until very soft, about 1 1/4 hours.  Remove from the oven.  When cool enough to handle, scoop the squash meat from the skin and set aside.

Whie the squash is roasting, caramelize the onions.  Heat the butter with the olive oil in a saute pan over medium-low heat.  Add the onions and cook slowly, stirring occasionally until they are soft and uniformly golden brown, 25 to 30 minutes.  Set aside.

In a food processor, process the squash, onions, and 1 cup of the chicken stock until smooth.  Transfer the puree to a large pot.  Add the remaining 2 cups chicken stock and heat the soup to a simmer, whisking a few times.  Add the heavy cream, chopped herbs, and sherry vinegar.  Season to taste with salt and pepper.  You can make ths soup a few days ahead and store it in the refrigerator.  To serve, just reheat.

On the plate, ladle the hot soup into bowls and serve with a swirl of creme fraiche.

Makes 6 servings.  Serve with 2002 or 2003 Estate Chardonnay

Thyme Creme Fraiche

1/2 cup creme fraiche

2 teaspoons chopped fresh thyme

Kosher salt and freshly ground black pepper

Place the creme fraiche and thyme in a small bowl and whisk until smooth.  Season to taste with salt and pepper.

Makes 1/2 cup.

Sweet Butternut Squash Soup with Thyme Creme Fraiche recipe is from Tom Douglas’ Seattle Kitchen.

 

Pork with Syrah

Pork roast

salt

pepper

garlic powder

2005 Estate Syrah

Preheat oven to 325ºF.  Season pork to taste with salt, pepper, and garlic powder in baking dish.  Pour 1 cup 2005 Estate Syrah into pan with pork.  Bake for 1 hour or until done, depending on size of roast.  Use meat thermometer to determine if it is ready.

Serve with your favorite side dishes and the remaining 2005 Estate Syrah.  You just might need 2 bottles since you are cooking with it as well.

This recipe was thought up by and enjoyed by our Tasting Room Manager, Rhonda.  The pork was surprisingly juicy and the wine gave it great flavor! 

 

Roasted Eggplant and Tomato Bruschetta

French Baguette

4 tablespoons Olive Oil – divided

2 garlic cloves

Cooking Spray

1 medium eggplant

salt & pepper

1 large tomato

1 tablespoon fresh lemon juice

12 basil leaves – shredded

1. Cut a French baguette into 36 1/4 inch thick slices and brush lightly with 1 tablespoon olive oil.  Toast in a 350º oven for about 7 minutes until golden.  Rub the t oasts with 2 halved garlic cloves.

2. Lightly coat 2 large baking sheets with vegetable oil cooking spray.  Slice 1 medium eggplant lengthwise 1/4 inch thick and arrange the slices on 2 baking sheets.  Brush with 2 tablespoons of olive oil and season with salt and pepper.  Roast for about 10 minutes, until softened.  Cut the eggplant into 1/2 inch dice and transfer to a large bowl.  Add 1 large seeded, diced (1/4 inch) tomato, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil and 12 shredded fresh basil leaves.  Season with salt & pepper.

3. Mound the eggplant-tomato mixture on the garlic-rubbed toasts and serve.

Serve with Cottonwood Pinot Noir. Winemaker note: no lemon juice if serving with Pinot Noir.  Recipe from The Upper Crust, foodandwine.com