Dining with Wine

	Dining with Wine
	A collection of delicious recipes that you will enjoy sharing with your friends and family.

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Wine & Food

In water one sees one's own face; But in wine one beholds the heart of another. ---French proverb	Fine wine and great food must be enjoyed together if either is to be completely appreciated. Wine with food is one of life's most important alliances. - - -Robert Mondavi, winemaker
Check out the wineries listed below for some hints on wine and food pairings along with some gourmet recipes for you to enjoy.
Woodbridge Wines Stags Leap Winery Beringer Estate Winery

Bon Appetit!!!	Collection of recipes to enjoy: Salads Main Course Dishes Delectable Desserts

Salads

Scallop and Pasta Salad with Fresh Herbs

Serves: 4 as a main course Ingredients: For the Vinaigrette: 1/4 cup olive oil 2 Tbsp. white wine vinegar 1/2 tsp. kosher salt 1/2 tsp. fresh ground pepper For the Salad: 4 oz. fettuccine 1/2 cup whipping cream 2 Tbsp. Chardonnay 1 Tbsp. minced shallots 1 tsp. minced lemon zest 1 tsp. lemon juice 1 Tbsp. olive oil 1 lb. fresh scallops 1 Tbsp. chopped fresh tarragon 1 Tbsp. chopped fresh chives 1/2 lb. mixed baby salad greens 1 cup seeded and diced tomato Directions: For the Vinaigrette: Whisk together the olive oil, vinegar, salt and pepper in a small bowl. Set aside. For the Salad: Cook the pasta according to the package directions. Drain in a colander. Combine the cream, wine, shallots and zest in small saucepan over medium heat. Bring to a boil, reduce the heat and simmer until reduced by half, about 15 minutes. Add the lemon juice and mix well. Add the pasta and toss to coat evenly. Heat the olive oil in medium skillet over medium-high heat. Add the scallops and cook until golden brown on all sides, about 2 minutes per side. Pour half of the vinaigrette over the scallops and sprinkle half of the tarragon and half of the chives over the scallops. Place the salad greens in a large bowl. Add the remaining vinaigrette, tarragon, and chives. Toss to coat completely. Divide among 4 plates, top with equal portions of the pasta and equal portions of the scallops over the pasta. Sprinkle each serving with equal amounts of the tomato. Wine Pairing Suggestion: Pinot Grigio / Pinot Gris or Chardonnay [Created by: Executive Chef Annie Roberts]

Grilled Chicken Salad
Serves: 4 as a main course Ingredients: 4 boneless, skinless chicken breasts 1/2 cup olive oil 1/4 cup red wine vinegar 1 Tbsp. Dijon mustard 1 tsp. chopped shallots 1 garlic clove, minced 1/2 tsp. kosher salt 1/4 tsp. fresh ground black pepper 1/4 lb. pancetta, cut into 1/4-inch dice 1 head romaine lettuce, tough outer leaves discarded, cut into 2-inch pieces 2 avocados, diced 1 pint cherry tomatoes 1 cup Kalamata olives, pitted 1/4 lb. blue cheese, crumbled Directions: Arrange the chicken breasts in a shallow bowl. Whisk together the olive oil, vinegar, mustard, shallots, garlic, salt and pepper. Pour 1/4 cup of the olive oil mixture overthe chicken and let marinate at least 2 hours. Heat the grill to medium-high heat. Place the chicken on the grill and cook until browned, on both sides, about 5 minutes per side. Heat a medium nonstick skillet over medium-high heat and add the pancetta. Cook until crispy, about 5 minutes. Transfer to a paper towel-lined plate to absorb any extra oil. Combine the lettuce, avocados, tomatoes, olives and blue cheese in a large bowl. Add the remaining olive oil mixture and toss to coat well. Divide among 4 plates. Top with a chicken breast and sprinkle with the pancetta. Wine Pairing Suggestion: Chardonnay Reserve [Created by: Executive Chef Annie Roberts]
Cucumber, Olive, Radish and Arugula Salad
Serves: 6 as a first course or side dish Ingredients: 2 Tbsp. olive oil 1 Tbsp. lemon juice Kosher salt Fresh ground pepper 1 English cucumber, halved, thinly sliced 1 bunch radishes, thinly sliced 8 oz. Kalamata olives, pitted, cut into thin strips 1 bunch arugula, cleaned and cut into a chiffonade 1 Tbsp. chopped lemon zest Directions: Whisk together the olive oil and lemon juice in a small bowl. Taste, add a pinch of salt and pepper and mix well. Taste again. Add more salt or pepper if needed. Set aside. Combine the cucumber, radishes, olives, arugula and lemon zest in a large bowl. Add the olive oil mixture and toss to coat well. Wine Pairing Suggestion: Pinot Blanc or Pinot Noir [Source: Robert Mondavi Winery]

Main Course Dishes

Baked Pasta with tomato sauce, portabella mushrooms, and two cheeses
Servings : 6 This rustic pasta dish accompanied by an earthy salad that mixes prosciuto with escarole makes a fine fall meal for family or friends. It doubles easily for larger crowds. If you like, prepare everything for the pasta ahead, then assemble a few hours before serving. The cheese and tomato sauce will bring out the lusty qualities in your favorite red wine. 1 onion, chopped finely 1 carrot, diced finely 1 stalk celery, diced finely 4 tablespoons olive oil, divided 2 large cloves garlic, chopped finely 1-1/2 teaspoons fennel seed 1-1/2 teaspoons dried basil 1-1/2 teaspoons dried marjoram or oregano 1-1/2 teaspoons salt 1 large (28 ounces) can diced tomatoes 8 ounces dried macaroni-style pasta, such as penne 2 portabella mushrooms (about 7 ounces total), cut in half-inch dice 1 cup ricotta cheese 4 ounces Asiago or Parmesan cheese, grated (about 1-1/3 cups), divided To make the pasta sauce, sauté vegetables in 2 tablespoons olive oil over medium-high heat until soft, about 5 minutes. Stir in fennel seed, basil, marjoram, and salt; cook for 1 minute. Stir in diced tomatoes with juice. Bring to a brisk simmer; cook, stirring occasionally, until just a little liquid remains, about 25 minutes. Meanwhile cook pasta according to package directions. While pasta cooks, sauté mushroom in remaining 2 tablespoons oil over high-heat until lightly browned and tender-crisp, about 3 minutes. Drain pasta. To assemble, mix pasta with sauce; fold in reserved mushroom, then fold in ricotta and 1/2 cup grated cheese. Pour into an oiled, 2-quart baking dish. Sprinkle top with remaining grated cheese. Bake at 400 degrees F, until hot and lightly browned on top, about 15 minutes. Let rest 10 minutes before serving. Note: 1 jar, 26 ounces, prepared, tomato-based pasta sauce may be substituted for home-made sauce. Wine Pairing Suggestions: Cabernet Sauvignon or a Zinfandel


Roasted Boneless Turkey Breast; with Mushroom Sauce Chestnut Dressing
The sauce can be made a few days ahead; the turkey roasts in less than an hour. Sauce: 1/4 cup cornstarch 1/2 cup Madeira or dry Sherry 2 cups thinly sliced mushrooms 1/4 cup butter 2 cups turkey or chicken broth 1/4 cup heavy cream Fresh lemon juice, as needed Salt, as needed Freshly ground pepper, as needed Turkey 1 tied, boneless turkey breast, about 3 pounds 3 tablespoon butter, melted Salt Freshly ground pepper Mix cornstarch with Madeira or Sherry; Brown mushrooms in butter over high heat. Add stock; simmer 20 minutes. Stir in reserved cornstarch mixture; simmer until thickened about 2 minutes. Stir in cream. Season to taste with drops of lemon juice, then salt and pepper. Refrigerate, tightly covered. Heat, but do not boil, just before serving. Remove turkey from refrigerator about 1 hour before cooking. Meanwhile, heat oven to 500F. When turkey reaches cool room temperature, brush with melted butter; season well with salt and pepper. Place turkey breast on a rack in a shallow roasting pan; bake at 500F for 15 minutes. Reduce heat to 350F; continue to roast until juices run clear and breast is golden brown (internal temperature 180F), about 30 minutes. Let turkey rest, covered with a tea towel, 10 to 15 minutes before carving into thin slices. Serve with hot mushroom sauce. (About 2 cups.) This dressing can be made a day or two ahead and reheated with no loss in flavor or texture. 1 cup chopped onion 1 cup finely diced celery 1 cup (8 ounces) butter 2 cups cooked and peeled chestnuts, coarsely chopped* 1/4 cup chopped, fresh parsley 1 tablespoon chopped, fresh thyme 10 cups diced, day-old whole wheat bread 1 teaspoon salt 1 teaspoon freshly ground pepper About 6 cups turkey or chicken stock plus as needed * Heat oven to 325F. Sautee onion and celery in butter until soft, about 10 minutes. Stir in chestnut, parsley, and thyme. Remove from heat; mix with bread, salt and pepper. Add stock until bread is moist but not soggy. Place in a buttered 5-quart casserole. Bake at 325 for 45 minutes. Baste with additional stock, should dressing get too dry as it cooks. Chestnuts are available in cans and jars in specialty food shops and some supermarkets. Remove bread from package and let air-dry overnight. If using salted, canned chicken broth, omit salt. Wine Pairing Suggestion:** Pinot Noir; Gewurztraminer [Source: Beringer Estate Winery]
Roasted Top Loin of Beef with Herbs and Bread Crumbs
Servings: 12 This elegant cut of meat makes an easily prepared yet sumptuous roast for special occasions. Though a bit extravagant, the meat has little waste. 1 piece top loin, about 3-1/2 pounds, trimmed of excess fat 2 tablespoons chopped, fresh savory or rosemary 2 tablespoons chopped, fresh thyme 1 tablespoon olive oil Salt, as needed 1-1/4 cups fresh bread crumbs from day-old country white Italian or French bread (not sourdough) 1-1/2 tablespoons unsalted butter 2 tablespoons chopped, fresh parsley Freshly ground black pepper Sprigs of the herbs for garnish The day before serving or early in the day of serving, lightly score the fat on the top of the beef in a diamond pattern; Thoroughly mix herbs and olive oil; rub vigorously into beef. Refrigerate, tightly wrapped, until about two hours before serving. To prepare, allow beef to come to room temperature; season generously with salt. Put beef on a rack in a shallow pan. Begin roasting in an oven heated to 450 degrees F; after 15 minutes, reduce heat to 400 degrees F. Roast until a meat thermometer reaches 140 degrees F for medium rare, about 35 minutes. Meanwhile, lightly brown the bread crumbs in melted butter over medium heat, stirring frequently. Remove from heat. Stir in parsley, then lightly season with salt and pepper; When the beef is done, remove it from the oven, leaving the oven on; let it rest, covered with a tea towel, for 10 minutes. Put the roast on a platter; press the reserved bread crumbs on the top of the beef. Return it to the oven for 2 to 3 minutes. To serve, garnish the platter with sprigs of herbs, then carve at the table or carve in the kitchen, then arrange the meat on the platter with sprigs of herbs. Wine Pairing Suggestion: Cabernet Sauvignon. [Source: Beringer Estate Winery]
Grilled Salmon Fillet with Asparagus Guacamole
Serves: 8 as a main course Ingredients: For the Guacamole: 1/2 lb. asparagus, blanched and thinly sliced 2 ripe avocados, diced 1 small red onion, diced 3 roma tomatoes, peeled, seeded and chopped 1 pasilla pepper, seeded and minced 2 Tbsp. lemon juice For the Salmon: 3 lb. salmon fillet, cut into 8 pieces 1/4 cup olive oil Kosher salt Fresh ground pepper Directions: For the Guacamole: Combine the asparagus, avocado, onion, tomatoes, pasilla pepper and lemon juice in a medium bowl. For the Salmon: Preheat the grill to medium-high heat. Rub the fillets with olive oil on both sides. Sprinkle both sides with salt and pepper. Place the salmon on the grill skin-side down and cook 10 minutes. Turn and cook the other side 5 minutes. Top with the guacamole. Wine Pairing Suggestion: Pinot Noir
Chilean Sea Bass with Almonds and Pistachios in Garlic Sauce
Serves: 4 as a main course Ingredients: For the Sauce: 1 cup sour cream 2 garlic cloves, minced 1 tsp. grated ginger 1/2 tsp. kosher salt 1/4 tsp. fresh ground pepper For the Fish: 1/3 cup almonds 1/3 cup pistachio nuts 1 egg 1/4 tsp. kosher salt 1/4 tsp. ground white pepper 1/4 tsp. grated ginger 4 sea bass fillets (about 4 oz. each) Flour for dredging 2 Tbsp. butter Directions: For the Sauce: Combine the sour cream, garlic, ginger, salt and pepper in a small bowl. Set aside. For the Fish: Grind the almonds and pistachios in the bowl of a food processor until a fine mixture is achieved. Transfer to a wide, shallow bowl. Beat the egg with the salt, pepper and ginger in a wide, shallow bowl. Coat each of the sea bass fillets lightly with the flour. Dip in the egg to coat completely. Roll in the nut mixture to cover completely. Heat the butter in a large nonstick skillet over medium heat. Add the sea bass and cook until golden brown and crisp on all sides, about 4 minutes per side. Top each fillet with a dollop of the sauce. Wine Pairing Suggestion: Cabernet Sauvignon [Created by: Executive Chef Sergio Caprini of Santiago, Chile]
Baked Swordfish with Vegetables
Serves: 4 as a main course Ingredients: 2 medium potatoes, cut into 1/4-inch slices 2 medium zucchini, cut into 1/4-inch slices 1/4 cup olive oil 2 garlic cloves, minced 1 tsp. kosher salt 1/2 tsp. Italian seasoning 1/4 tsp. Pepper 1 lb. swordfish or other firm-flesh fish 2 Tbsp. chopped fresh parsley Juice of 1 lemon Directions: Preheat oven to 450°F. Toss the potatoes, zucchini, olive oil, garlic, salt, herbs, and pepper together in a 9x12-inch baking dish. Spread into a thin layer and bake until the potatoes are almost tender, about 20 minutes. Remove from the oven and stir. Push the vegetables to the sides and add the fish to the middle of the dish. Spoon some of the pan juices over the fish and sprinkle generously with salt and pepper. Bake 10 to 15 minutes, depending on the thickness of the fish. Sprinkle with the parsley, and a spritz of lemon juice. Wine Pairing Suggestions: Pinot Grigio / Pinot Gris or Sangiovese
Grilled Swordfish with Rosemary Aioli
Serves: 4 as a main course Ingredients: For the Aioli: 2 egg yolks 2 garlic cloves, minced 1/2 tsp. kosher salt 1/4 tsp. fresh ground pepper 1 cup olive oil 2 Tbsp. minced rosemary 2 Tbsp. minced lemon zest For the Fish: 1/4 cup olive oil 1/4 cup chopped thyme 2 garlic cloves, minced Four 6-oz. swordfish steaks, 1/2-inch thick Directions: For the Aioli: Combine the egg yolks, garlic, salt and pepper in the container of a blender. Gradually add the oil in a steady stream with the motor running until thick, about 2 to 3 minutes. Transfer to a bowl and fold in the rosemary and lemon zest. For the Fish: Preheat the grill to medium-high heat. Combine the olive oil, thyme and garlic. Spread over the fish and marinate at least 15 minutes. Place on the grill and cook until browned on both sides, about 5 minutes per side, turning once. Top each piece of fish with a dollop of the aioli. Wine Pairing Suggestions: Pinot Noir or Rhone Blend [Created by: Executive Chef Annie Roberts]
Delectable Desserts

Cinnamon Spiced Chocolate Cabernet Truffles
Serves: 10 to 12 as dessert Ingredients: 1 cup Cabernet Sauvignon 14 oz. semi-sweet chocolate, finely chopped 1 cup heavy cream 1 tsp. vanilla 3/4 tsp. cinnamon 2 Tbsp. butter, room temperature 1 cup cocoa powder Directions: Bring the wine to a boil in a small saucepan over medium-high heat. Reduce to 3 tablespoons. Transfer to a medium bowl. Add the chocolate. Combine the cream, vanilla and cinnamon in a small saucepan over medium-heat Pour over the chocolate-wine mixture and stir until the chocolate is melted. Add the butter and mix well. Refrigerate until firm, about 1 hour. Form into small balls, using a melon baller. Roll in the cocoa powder to cover. Store in a sealed container in the refrigerator for up to 1 week. Bring to room temperature before serving. Wine Pairing Suggestion: Cabernet Sauvignon [Created by: Woodbridge Chef Laila Schiess]
Pumpkin Mousse Pie
Servings: 8 This version of another holiday favorite retains the spicy flavor of the classic but has a light texture that appeals after a rich meal. 1 envelope (1/4 ounce) unflavored gelatin 3/4 cup firmly packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 cup milk 1/4 cup water 3 eggs, separated 1-1/2 cups canned pumpkin 1/4 cup granulated sugar 1 nine-inch baked pie shell 3/4 cup cream 2 tablespoons powdered sugar 2 tablespoons brandy Mix gelatin, brown sugar, spices, and salt; Thoroughly whisk in milk, water, egg yolks, and pumpkin. Cook over medium heat, stirring constantly, until mixture is heated through, about 10 minutes. Remove from heat; chill, stirring occasionally, until mixture mounds when dropped from a spoon, about 2 hours. When pumpkin mixture is ready, beat egg whites until stiff but not dry. Beat in granulated sugar. Thoroughly fold pumpkin mixture into egg whites; pour into baked pie shell. Chell until firm, at least 3 hours. When ready to serve, beat cream until it mounds softly. Beat in sugar and brandy. Top each serving of pie with a dollop of whipped cream. [Source: Beringer Estate Winery]
Blue Cheese Bread Pudding
Ingredients: 1 pound sourdough bread, crust removed 16 ounces heavy cream 2 tablespoon roasted garlic puree 4 eggs 4 scallions, thinly sliced 8 ounces blue cheese Dice bread into 1 inch cubes. Place cream in a sauce pot, add roasted garlic and blue cheese. Bring to a boil, then remove from heat. Place eggs in a large mixing bowl and beat. Slowly add hot cream mixture. Add scallions and season with salt and pepper. Add bread crumbs and mix gently. Place mixture into 4 ounce ramekins and place into a water bath. Pre-heat oven to 325 degrees and bake approximately 20 minutes. Cool slightly and remove from ramekins before serving. Wine Pairing Suggestion: Chardonnay; Merlot; Cabernet Sauvignon [Source: Executive Chef John Vlandis]

Chocolate Sour Cream Cake with Raspberry Sauce
Serves: 6 to 8 as dessert Ingredients: 1 3/4 cup flour 1 3/4 cup granulated sugar 3/4 cup unsweetened cocoa powder 1 1/2 tsp. baking soda 1 tsp. kosher salt 2 cups sour cream 2/3 cup unsalted butter, softened 2 eggs 1 tsp. vanilla 1 cup frozen raspberries Confectioner’s sugar for garnishing Directions: Preheat the oven to 350°F. Grease and flour a 13x9x2-inch cake pan. Combine the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Add the sour cream and mix well. Add the butter and beat with a whisk or mixer to thoroughly combine. Add the eggs and vanilla and mix well. Pour into the prepared cake pan and bake until a skewer inserted in the center comes out clean, 40 to 45 minutes. Puree the raspberries in the bowl of a food processor. Press through a sieve to remove the seeds. Arrange a spoonful of sauce on each plate and set the cake on the sauce. Sprinkle with the confectioner’s sugar. Wine Pairing Suggestion: Cabernet Sauvignon [Source: Robert Mondavi Winery]