These recipes, created by Colleen, are specifically paired with Goosecross wines. We hope you enjoy them. Please visit often because there are more great recipes to come!
For the Sauce 1/2 cup beef consommé 2 tablespoons low-sodium soy sauce 2 tablespoons Goosecross Napa Cabernet Salt & pepper, to taste 2 tablespoon balsamic vinegar 1 tablespoon brined green peppercorns ¼ cup crème fraîche
Goosecross Cellars Recipe for Napa Valley Cabernet
Directions:
Roughly crush the peppercorn blend and press into each steak. Place steaks in a square glass dish. Combine the remaining ingredients and pour over the steaks, making sure both sides are covered in liquid. Marinate the steaks for 2 hours at room temperature. Grill the steaks to desired doneness, tent with foil, and set aside.
For the sauce: In a small saucepan over medium-high heat, combine the beef consommé, soy sauce, wine, vinegar, salt & pepper. Bring to a boil, then boil it down to reduce and concentrate the sauce, about 5 minutes. Lower the heat and add the brined peppercorns and cream. Heat through.
To serve, place the steaks on a serving plate and pour the reduction sauce over the meat. Serve with Goosecross Napa Cabernet.
2 tablespoons matzo meal, plus more for coating 2 cups blanched almonds 1/2cup sugar 6 large eggs, separated 1/2 cup light brown sugar 1 teaspoon vanilla extract 3/4 teaspoon almond extract 2 teaspoons grated lemon zest 1/4 cup confectioner's sugar, for dusting
Goosecross Cellars Recipe for Chenin Blanc
Directions:
Preheat oven to 350 degrees. Grease a 10-inch springform pan. Line the bottom with parchment or wax paper and grease the paper. Evenly coat the bottom and sides with matzo meal, tapping out any excess.
In a food processor, pulse the almonds with 2 tablespoons of matzo meal and 1/4 cup of sugar until very finely ground. In a bowl, beat the egg yolks with the brown sugar and remaining 1/4 cup of sugar at high speed until very light and fluffy, about 3 minutes. At low speed, gradually add the ground almonds, vanilla and almond extracts and the lemon zest.
In a medium bowl, using clean beaters, whip the egg whites with the salt until stiff peaks form. Beat one-fourth of the whites into the yolk mixture to lighten it, then quickly fold in the remaining whites. Scrape the batter into the prepared pan and smooth the surface.
Bake the cake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Run a small, sharp knife around the side of the cake, transfer it to a rack and let cool completely in the pan. Remove the side of the pan and invert the cake onto a serving plate. Remove the base of the pan, then carefully peel off the paper. Sift confectioner's sugar over the cake before serving.
Serves 6
Recipe modified from Food & Wine Magazine
April 1999
3 pound chuck roast 2 ½ cups Goosecross Napa Cabernet, divided 2 tablespoons olive oil 4 medium onions, sliced, divided ¾ cup soy sauce, divided ¾ cup Worcestershire sauce, divided 9 bay leaves 2 large green bell peppers, chopped, divided Water to cover meat 1 teaspoon black pepper ½ teaspoon dried basil 1-2 cloves garlic (1) 6oz. can jumbo black olives, sliced in half
Goosecross Cellars Recipe for Napa Cabernet
Directions:
In a large bowl marinate roast in 1 cup of wine for 2 hours, turning once. Drain marinade. Heat olive oil in heavy, deep skillet over medium-high heat. Brown roast on all sides. Add half the onions, soy sauce, Worcestershire, bay leaves, 1 cup of wine, half of the bell peppers and water to cover the roast. Reduce heat to medium. There’s no need to cover the roast.
Cook 40 minutes over medium heat, turn meat over, and cook an additional 40 minutes. Add remaining ingredients and cook 11/2 hours longer. If the liquid gets low, add up to 1 additional cup of water. You may cover the roast the last 11/2 hours if preferred.
1 (16 oz) can artichoke hearts in water, drained and coarsely chopped 1 cup Monterey Jack cheese, grated 1 cup Parmesan cheese, grated 1 cup mayonnaise 1 (7 oz) can Ortega chiles, chopped
Goosecross Cellars Recipe for Sauvignon Blanc
Directions:
Preheat oven to 350. Combine all ingredients and mix well. Pour into a rectangular glass pan and spread dip evenly over the bottom of the pan. Bake uncovered for 30 minutes. Serve warm with tortilla chips.
3 tablespoons Champagne vinegar 1 tablespoon Goosecross Sparkling Rosé 2 shallots, thinly sliced 1 teaspoon Dijon mustard 1 tablespoon tarragon, chopped ¼ cup extra virgin olive oil 1/8 teaspoon salt 1/8 teaspoon pepper 2 bunches arugula, washed 1 small red bell pepper, julienne ¼ cup chives, snipped
Goosecross Cellars Recipe for Sparkling Rose
Directions:
In a medium bowl, combine the vinegar, wine, shallots, mustard, and tarragon. Slowly whisk in olive oil until incorporated. Season with salt and pepper.
To assemble the salad, place arugula on each plate, scatter the chives over the arugula, and top with the red pepper. Drizzle each salad with the Champagne vinaigrette and serve.
Great wine calls for great food and we are passionate about both here at Goosecross. I love to cook and develop new recipes, so I experiment in the kitchen every week, looking for something really delicious and practical. Then, I share it with you!
After so many years of cooking, I'm pleased to say that we have compiled one of the most comprehensive and versatile recipe collections from any winery. I have personally tested each recipe to be sure it's complete, not overly complicated, and won't leave you with too much clean-up.
Click here to read about how I develop new recipes and what I take into consideration before adding the recipe to our collection.
As you would expect, all of the recipes are paired with a Goosecross wine! My goal is to save you time and to provide something that you can rely on and be proud to serve to your friends and family.
Most recipes are my own while a few others have been contributed by our staff, Wine Club members and local B&Bs.
I hope you enjoy them. Please visit often because we add more recipes all the time!
