December 2022 Food Pairing
We always have so much fun hosting our club release events. It's an opportunity for us to catch up with our longtime club members and some of our more recent additions to the Wine Club as well! This past December Club Release was especially fun with everyone already getting into the holiday spirit. As always, Kimari and Tricia amazed us with their culinary skills, creating perfect pairings for our new releases, the 2020 Estate Grenache and 2020 Petit Verdot. We were asked by several guests for the recipes so we happily share them with you below.
2020 Estate Grenache paired with Warm Goat Cheese and Pomegranate Salad
This dish is an excellent one for holiday parties, with the creamy goat cheese and bright pops of color from the pomegranate seeds. We were delighted with how this paired with the 2020 Estate Grenache. We chose a mild goat cheese for this dish, not wanting too much tanginess to distract from the other flavors. The 2020 Estate Grenache is a light to medium bodied red with notes of ripe cherry, strawberry and raspberry, with bright hints of white pepper and a subtle earthiness of hay. The tannins in this wine are moderate and it has a gentle oak finish.
Warm Goat Cheese and Pomegranate Salad
1 Chevre goat cheese log cut into 8 equal discs
1 cup panko bread crumbs
1 package spring salad mix
1/2 cup pomegranate seeds
bottled raspberry vinaigrette of your choice
Whisk egg to make an egg wash. Dip each goat cheese disc into the egg then into the panko to be covered.
Fry up each disc in olive oil. Turn and brown on both sides.
Meanwhile, dress the spring mix with the raspberry vinaigrette and add pomegranate seeds.
Finally Plate the each salad and top with 1 warm goat cheese disc.
Add a few more pomegranate seeds and a drizzle of the dressing.
2020 Petit Verdot paired with Steak Bites with Plum Sauce
These bites paired so well with our 2020 Petit Verdot. The flavors of the plum sauce married beautifully with the plum and berry aromas present in the Petit Verdot, and the steak allows this dish to hold up to Petit Verdot's higher tannins. We served these with the steak thinly sliced and folded onto skewers, making this a great finger food for passed appetizers.
Plum Sauce Marinade
1/2 cup plum sauce
2 T fresh lemon juice
2 T soy sauce
2 T ketchup
2 T minced shallots
1 T minced garlic
1 T ground ginger
2 tsp smoked paprika
2 tsp cracked black pepper
1/4 tsp red pepper flakes
1 T Brown Sugar
Combine all ingredients in a small saucepan. Heat to medium constantly stirring so it does not burn, 3-4 mins. Let cool completely before pouring over choice cut of beef strips. Tri-tip, top round, chuck, or flanks steak. Marinate overnight up to 24 hours.
A beef stew braised in red wine, often Burgundy and beef stock, typically flavored with carrots, onions garlic and a bouquet garni and garnished with pearl onions mushrooms and bacon. A perfect pairing with our 2019 Tempranillo boasts dark cherry red in color. Aromas of plum, balckberry and jam with varied spicy notes of vanilla cacao, the excellent balance of fruit alcohol , acidit and tannins. Smooth complex and long finish.
We hope you will enjoy this recipe at home with our Shadow Ranch 2019 Tempranillo.
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
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Smoked Pimiento Cheese
We love this recipe for smoked pimiento cheese with our 2019 Zinfandel! The bold flavors of this dish held up well to the peppery oak finish on our Zinfandel and the two complimented each other perfectly.
Yield: approximately 5 cups
4 jalapeño peppers, halved and seeded
2 red bell peppers, halved and seeded
1 (8-ounce) package shredded sharp Cheddar cheese
1 (8-ounce) block smoked Cheddar cheese, shredded
1⁄2 cup mayonnaise
1 (3-ounce) package cream cheese, softened
1 teaspoon Worcestershire sauce 1⁄2 teaspoon liquid smoke
1⁄2 teaspoon kosher salt
1⁄2 teaspoon ground black pepper 1⁄4 teaspoon ground chipotle pepper
1⁄8 teaspoon ground red pepper
Preheat oven to 400°.
Line a rimmed baking sheet with aluminum foil.
Place jalapeño and bell peppers on prepared baking sheet.
Bake for 25 minutes. Remove from oven.
Place peppers in a large glass bowl; cover with plastic wrap, and let cool for 20 minutes.
Remove plastic wrap. Wearing gloves, remove skin from peppers. Discard skin.
In the work bowl of a food processor, combine all ingredients; pulse until smooth.
Serve immediately, or cover and refrigerate for up to 1 week.
Serve with crackers, if desired, or on toasted French baguette slices and top with bacon.