Syrah and Mixed Wild Mushroom Fettuccini

As harvest begins we need to think of quick and easy dishes to prepare that are also hearty and satisfying after a long day on the crush pad. This is a real stick to your ribs pasta dish that you can whip up in the time to cook a pot of fettucini. Mushrooms taste so good in the fall and their earthy flavors are just right with a glass of our dark, bold Carneros Syrah. Happy harvest!

Ingredients:
2 tablespoons butter
2 cloves of garlic, chopped
1 pound mixed and sliced mushrooms; cremini, white button, shitake, portabella, chanterelle
1 teaspoon tarragon, chopped
1/2 cup Goosecross Syrah
12 ounces fettuccine
2 tablespoons parsley, minced
Freshly ground black pepper
1/2 cup Parmesan cheese

Directions:
Melt butter in a medium saucepan. Add garlic and sliced mushrooms; sauté until mushrooms begin to release juices, approximately 10 minutes. Add tarragon and wine, sauté an additional 2 minutes. Keep warm on stove.

Bring a large pot of salted water to a boil. Cook fettuccine until al dente, drain well.

In a large serving bowl, toss hot pasta with the mushroom sauce. Garnish with fresh parsley, black pepper and grated parmesan cheese.

Serves 2

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Sauvignon Blanc and Grilled Swordfish with Cantaloupe-Lime Salsa

What could be better on a hot, August day than a chilled glass of Sauvignon Blanc and grilled swordfish? Pairing our crisp, zesty Sauvignon Blanc with seafood is as natural as squeezing a little lemon juice on it! The lime juice and cilantro in the salsa do a great job of bringing out the grapefruit and lemongrass  character in the wine. And, as always, Colleen’s recipe is not only delicious – it’s easy and quick as can be!

Ingredients:
1/2 cup cantaloupe, peeled, seeded, chopped
1/2 cup honeydew melon, peeled, seeded, chopped
1/4 cup red onion, chopped
2 tablespoons fresh cilantro, chopped
11/2 tablespoons fresh lime juice
1/2 teaspoon grated lime peel
Salt to taste
2 (8 oz) swordfish fillets
1 tablespoon olive oil
1/2 teaspoon ground pepper

Directions:
Prepare barbecue to medium-high heat. Mix first 6 ingredients in a non-aluminum bowl. Season to taste with salt. Let stand at room temperature 15 minutes or refrigerate up to 2 hours.

Brush fish with oil. Season with salt and pepper. Grill fish until just cooked through, about 5 minutes per side. Transfer fish to plates. Spoon salsa over and serve immediately.

Serve with rice pilaf and sautéed sugar snap peas.

Serves 2

Estate Cabernet and Grilled Rosemary Lamb Chops with Balsamic Reduction

Do you find you’re firing up the grill nightly this time of year? It’s one of the best things about summer – grilled everything! Well, here’s a quick, simple and delicious recipe is from longtime club member, Linda Gaylor. The woodsy flavor of rosemary is always just right for lamb and it’s serving double duty, here, by bringing out the hint of cedar in our fruit-forward, supple Estate Cab. What a pair!

Ingredients
6 lamb chops
Steak & chop grilling seasoning
3 sprigs of rosemary
1/2 cup balsamic vinegar
1 tablespoon brown sugar (packed)
1 sprig rosemary
1 clove garlic, crushed

Directions
Lightly season chops with your favorite seasoning mix. Press a small rosemary sprig into each chop. Grill to perfection. Remove from grill and keep warm.

In a small saucepan, mix the balsamic vinegar and brown sugar. Add the whole sprig of rosemary and the crushed clove of garlic. Bring the mixture to a boil (stir occasionally). Continue boiling for 5 to 8 minutes until the sauce is a medium thick syrup. Remove the rosemary and garlic and let cool. Mixture will thicken as it cools. Double recipe for more sauce.

Drizzle the reduction sauce over the chops and serve.

Serves 4

Recipe provided by Linda Gaylor, Wine Club Member

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Howell Mountain Cabernet and Grilled Rib-Eye Steaks with Baked Garlic Butter

Some clichés exist for a reason and here’s a classic example: Grilled steak paired with a really good glass of Cabernet Sauvignon. Honestly, can you imagine ever getting tired of such a simple, delicious pleasure? And, when you throw a healthy dose of garlic into the equation,  you’ve got a real crowd pleaser. This quick and easy recipe from Colleen’s Kitchen should be motivation enough to dust off the old grill and get cookin’! Just throw the steaks on the grill, toss the salad, pop the cork on the dark, rich Howell Mountain Cab and dinner’s ready! The perfect thing for Father’s Day…

Ingredients
1 head garlic
1/4 teaspoon olive oil
Dot of butter
Salt & pepper to taste
5 tablespoons unsalted butter, at room temperature
2 teaspoons thyme, minced
1 teaspoon marjoram, minced
Fine sea salt & freshly ground pepper to taste

4 rib-eye steaks
Freshly ground black pepper to taste

Directions
Remove loose outer leaves from the garlic head. Cut off the top of the bulb so that each clove is open at the top. Cloves must be pierced for steam release. Drizzle with 1/4 teaspoon olive oil and dot with butter. Sprinkle the garlic head with a little salt and pepper to taste. Wrap the garlic head loosely in aluminum foil or place in a garlic baker and cover with the dome lid. Place garlic in a cold oven. Bake at 300° for 11/2 hours. Remove cover and bake for an additional 15 minutes or until garlic is tender and golden brown. Remove the garlic from the oven, allow cloves to cool.

Prepare the BBQ for direct grilling over medium-high heat.

Peel roasted garlic cloves and combine with the unsalted butter, thyme, and marjoram and mix until smooth. Season with salt and pepper.

Season the steaks all over with freshly ground black pepper. Place the steaks on the grill, turning once, about 5 minutes on each side for medium-rare. Transfer the steaks to individual plates. Spread the garlic butter on each steak. It will melt on contact. Serve immediately.

Serves 4

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Viognier and Grilled Mahi-Mahi with Pear-Ginger Salsa

How about something just slightly exotic for Mother’s Day this year? That’s our Napa Valley Viognier with its heady stone fruit, floral and spice aroma. And, this oh so easy to prepare entrée, with a slight Asian accent, offers a beautiful yin and yan of sweet and savory flavors as the perfect complement. Toss together a crisp, green salad with citrus vinaigrette, fire up the grill and a delicious lunch or dinner for Mom is ready in a matter of minutes.

Ingredients
2 pounds Mahi Mahi
1 tablespoon stir fry oil
Salt & white pepper to taste
2 firm Bartlett pears, diced
1 firm peach, diced
2 tablespoons lime juice
1 tablespoon ginger, peeled & grated
2 teaspoons red onion, minced
2 teaspoons mint, chopped

Directions
Prepare BBQ to medium-high heat. Wash fish, pat dry, and gently rub with oil. Sprinkle with
salt and white pepper. Set aside.

In a medium bowl, combine pears, peach, lime juice, ginger, onion, and mint. Season to
taste with salt. Set aside.

Grill fish until just cooked through, about 5 minutes on each side. Transfer fish to
plates. Spoon salsa over fish and serve immediately.

Serves 4

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Chenin Blanc and Pork Medallions with Grapefruit-Ginger Chutney

We’d like to welcome spring with something just a little sweet. That’s our Chenin Blanc – fresh and light with just a touch of sweetness to accentuate the honeyed pear, bright citrus and pineapple character. The Chenin Blanc is wonderfully refreshing on its own, but Colleen came up with this quick and delicious recipe that features zesty citrus fruit and just enough heat and spice to make it interesting. The fruitiness of the Chenin Blanc is not only a perfect partner for the pork medallions – it can carry you through the whole evening. It’s a refreshing starter to welcome your guests, and can see you right through dessert. Try it with Colleen’s recipe for Lemon Meringue Tarlets. Happy spring!

Ingredients

2 white grapefruits, seeded & demembraned
1 cup fresh grapefruit juice
3 tablespoons wildflower honey
1 tablespoon sugar
1/2 small red chile pepper, minced
1-1/2 tablespoons ginger, minced
1 tablespoon fresh lemon juice
Zest of 1/2 medium orange
1 tablespoon mustard seeds
1/8 teaspoon cinnamon
Salt & freshly ground black pepper
1 tablespoon olive oil
One 1-1/2 pound pork tenderloin, cut into 1-1/2 inch medallions

Directions

In a medium saucepan, combine the grapefruit sections, grapefruit juice, honey, sugar and red chile and simmer over moderate heat until thickened, about 15 minutes. Remove the chutney from the heat and stir in the minced ginger, lemon juice, orange zest, mustard seeds, and cinnamon. Season with salt and pepper. Set aside.

In a large skillet, heat the olive oil over high heat until shimmering. Season the pork medallions with salt and pepper. Add them to the skillet and cook over high heat, 5 minutes per side, until evenly browned. Transfer the pork to individual plates and spoon the grapefruit-ginger chutney on top.

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Estate Chardonnay and Chicken with Meyer Lemon, Fennel & Olives with Gremolata

As the days get warmer and longer it makes a nice change to enjoy some lighter fare. Colleen’s new recipe brings together a delicious melange of your favorite flavors – the zesty lemon makes a great counterpoint to the rich, buttery olives. Add in some garlic, licorice-like fennel and woodsy rosemary and you  have a real treat! It makes a beautiful presentation when company’s coming, but it’s low-impact enough for a Tuesday night, too. Just a quick marinade and sauté and the oven does the rest. With a glass of our crisp, fruit-driven Estate Chardonnay, any day becomes an occasion. Cheers!

Ingredients:

1 whole chicken, cut into pieces
3 Meyer lemons, seeded, cut into wedges
2 teaspoons kosher salt
2 cloves garlic, minced
1 tablespoon rosemary, minced
Freshly ground black pepper, to taste
1 large fennel bulb, 2 T. fronds reserved
1/4 cup parsley, minced
2 tablespoons lemon zest
2 tablespoons olive oil
1/4 cup green olives
1 cup Goosecross Chardonnay
1/2 cup chicken broth

Directions
Preheat oven to 425 degrees. Wash the chicken and pat dry. In a bowl, toss the lemon wedges, salt, garlic, rosemary, and pepper, then add the chicken and toss again. Set aside to marinate for 30 minutes.

Meanwhile, trim the fennel bulb and reserve 2 tablespoons fronds. Cut the fennel into 1” wedges and set aside.

Heat the olive oil in an oval skillet over medium-high heat. Remove the chicken from the marinade, and sauté until nicely browned. Add the fennel wedges, lemons with their juices, olives, wine, and broth.

Transfer the skillet to the oven and roast for 45 minutes. Remove the chicken from the oven and let rest up to 10 minutes.

Make the gremolata: Mince the fennel fronds and toss them with the minced parsley and lemon zest. Garnish with chicken with the gremolata and serve immediately.

Serves 4

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Estate Cabernet and Short Ribs With Coffee Cocoa Sauce

Happy New Year! All of us at Goosecross wish you a happy and healthy 2010!

On these cold winter days we always turn to comfort food – the kind that warms us from the inside. Colleen developed the recipe for these slow-cooked short ribs to warm your kitchen and your heart. The fork-tender short ribs with their deep, smoky flavors, ancho chiles and rich cocoa sauce paired with a glass of our rich, fruity Napa Valley Estate Cabernet Sauvignon are all you need to chase away the winter chill.

Ingredients:

2 dried ancho chiles, stemmed, seeded
1-1/2 cup boiling water
1 small onion, quartered
2 cloves garlic, quartered
1 tablespoon finely chopped canned chipotle chiles in adobo sauce
1 teaspoon adobo sauce
1 tablespoon maple syrup
1 tablespoon cocoa powder
1 tablespoon lime juice
1-1/2 teaspoons salt
3-1/2 pounds beef short ribs
1/2 teaspoon black pepper
1 teaspoon olive oil
1/4 cup brewed dark roast coffee

Directions:

Preheat oven to 350 degrees F. Soak the ancho chiles in the hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Reserve the soaking liquid for braising.

In a food processor, chop the ancho chiles, onion, garlic, chipotle chiles with sauce, syrup, cocoa, lime juice, and 1/2 teaspoon salt.

Pat the ribs dry and sprinkle with the pepper and the remaining salt. Heat the oil in a large, deep skillet over medium-high heat. Brown the ribs on all sides then remove to a plate.

Turn the heat down to medium-low, then carefully add the chile puree to the skillet and cook stirring, 5 minutes. Add the reserved chile soaking liquid and coffee and bring to a boil.

Return ribs to skillet, the liquid should come about half way up the sides of the meat. Cover tightly and braise in oven until very tender, 3 hours. Serve ribs over polenta.

Basic Polenta
4 cups water
1 cup polenta
1 teaspoon salt
2 tablespoons butter

Directions: In a medium saucepan, bring the water and salt to a boil. Gradually add polenta, stirring constantly until thickened, about 20 minutes. Blend in the butter. Serve with short ribs.

Serves 4

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ÆROS® with Filet Mignon with Herb-Truffle Marinade

Why not pull out all the stops during this very festive time of year? Whether it’s for the whole family gathered around the holiday table or an intimate dinner party to celebrate the new year, this will be a meal to remember. One bite of the buttery fillet with the rich, supple ÆROS® reminds you of why this pairing is a classic. The truffle oil and Provencal herbs bring out the woodsy, earthy notes in this luscious, plummy Meritage blend. And, you’ll sit down to dinner completely relaxed because this is a feast that’s remarkably easy to prepare!  Bon Appetit!

Fillet Mignon with Herb-Truffle Marinade

Ingredients

4 fillet mignons, 8 ounces each and 1-1/4 inch thick
2 tablespoons olive oil
2 tablespoons truffle oil
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon fennel bulb, minced
1/2 teaspoon garlic, minced
1/4 teaspoon Herbs de Provence
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

In a square pyrex dish, whisk the olive oil, truffle oil, rosemary, thyme, mustard, vinegar, fennel, garlic, herbs, salt and pepper. Rub each fillet on all sides with the marinade. Cover with plastic wrap and refrigerate 4-6 hours. Allow the fillets to stand at room temperature 30 minutes before grilling.

Grill the fillets over direct high heat for 10 minutes, turning once halfway through grilling time. Continue grilling over indirect heat for 3-5 minutes more, or until the internal temperature is 135 degrees for medium-rare. Remove from the grill, let rest 5 minutes, and serve warm.

Great with roasted rosemary fingerling potatoes and a bibb lettuce and cherry tomato salad.

Try this recipe using oak barrel smoking chips or grapevine smoking chips on the barbeque for even more flavor.

Serves 4

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Syrah and Roast Turkey with Citrus Herb Glaze

Syrah with poultry, you ask? Absolutely! Your traditional Thanksgiving turkey is enlivened with zesty citrus and the Provencal herbs and garlic build a delicious bridge to our spicy, earthy Syrah. Create new traditions with savory Brussels Sprouts with Pancetta and crowd-pleasing Maple Candied Sweet Potatoes as side dishes. All you need to top it off is Gram’s Pumpkin Pie and a glass of Chenin Blanc! Enjoy!

Roast Turkey with Citrus Herb Glaze

Ingredients

One 12-pound turkey
6 tablespoons unsalted butter, melted
¼ cup orange juice
¹/₈ cup apple juice
2 tablespoons lemon juice
1 tablespoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
1 large onion, quartered
2 celery stalks, cut into 2-inch pieces
1 orange, quartered
1 lemon, quartered
1 bunch thyme sprigs
1 bunch sage sprigs
4 whole garlic cloves, peeled
3 bay leaves
4 cups chicken broth, divided

Directions

Preheat the oven to 325 degrees. Wash the turkey well and pat dry inside and out with paper towels.

In a small bowl, blend the butter, orange juice, apple juice, lemon juice, thyme, salt and pepper. Rub the turkey inside and out with the butter. Fill the cavity with the onion, celery, orange, lemon, thyme, sage, garlic, and bay leaves. Truss the turkey tightly and transfer to a rack set in a roasting pan.

Pour 2 cups of stock into the roasting pan. Roast the turkey in the oven for 45 minutes, then baste with 1 cup of the stock. Roast the turkey for 1¹/₂ hours longer, basting with the pan juices every 20 minutes.

Add the remaining 2 cups of stock to the pan and roast the turkey for 2 hours longer, basting every 15 minutes with the pan juices. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh registers 170°. Transfer the turkey to a carving board, cover loosely with foil and let rest 20 minutes.

Carve the turkey and serve.

Serves 12

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