Cauliflower Mashers with Blue Cheese   

Mixed Greens with Baby Beets, Apple and Kiwi   

Paired with 08 Amorosa

Serves 6.

8 ounces mesclun salad mix

1 bunch baby beets (8-10 small beets)
1 large Granny Smith apple, peeled, cored and finely julienned

1/2 cup kiwi vinaigrette

kosher salt and fresh ground pepper to taste

Bring a pot of salted water to boil. Scrub and trim the beets, leaving about 1 inch of the stem end with some small leaves attached. Place beets in boiling water, reduce heat to simmer and cook, uncovered, 10-15 minutes, until the beets are tender when pierced with a fork. Drain and set aside to cool. Slice beets in half lengthwise.

In a large bowl, combine the greens with the beets, apples and kiwi vinaigrette and gently toss to distribute dressing evenly over greens. Season with salt and pepper and serve immediately.

Kiwi Vinaigrette

1/4 pound ripe kiwi fruit, peeled and sliced (about 1 kiwi)

2 tablespoons grainy mustard

2 tablespoons freshly squeezed lemon juice

1/2 cup olive oil

kosher salt and freshly ground black pepper

In the bowl of a food processor fitted with a metal blade, combine kiwi, mustard and lemon juice. Process until blended. While the food processor is running slowly add the olive oil down feed tube and process until the mixture is emulsified. Add salt and pepper to taste. Maybe made ahead, covered and refrigerated until ready to use.

Apple Chipotle Monti al Mare Barbecue Sauce   

1 tablespoon bacon grease

2 cups onion, chopped

3 tablespoons roasted garlic, minced

4 cups pureed tomatoes

2 cups diced tomatoes

½ cup apple cider vinegar

½ cup apple chipotle jelly (or brown sugar)

1 ½ cup Cellardoor Winery’s own Monti al Mare

1 tablespoon espresso powder

¼ cup molasses

6 ounces tomato paste

¼ cup chipotle mustard (Dijon mustard)

2 tablespoons Worcestershire sauce

2 tablespoons green chipotle chilies, minced

1 tablespoon chipotle powder

1 teaspoon salt

1 teaspoon black pepper

Lightly brown onion in bacon grease on medium-high heat. Add garlic; sauté 5 minutes. Add all remaining ingredients. Cover and simmer 1 hour. Remove cover and simmer another 30 minutes to slightly thickened, stirring occasionally. Cover and refrigerate process in jars or freeze for longer storage.

Marinate any red meat all day before grilling.

Best served with Cellardoor Winery’s Barbera, Monti al Mare, Syrah, Riesling, or Zinfandel

Warmed Asparagus & Mushroom Salad   

Warmed Asparagus & Mushroom Salad

Pairs with Cellardoor 2008 Viognier

Dressing

4 – Egg Yolks

4tsp Lemon Juice

1 tsp Soy Sauce

2 Tbsp + 1 tsp Clarified Butter

Blend all ingredients together to emulsify

Bread Crumbs

1 Stick of Butter, melted

2 Cups Panko Bread Crumbs  (Japanese bread crumbs)

3 Tbsp Parsley, chopped

Mix melted butter, bread crumb and parsley together

1 Lb Asparagus, blanched

1 Small Red Onion, julienne

2 Cups Assorted Mushrooms, sautéed in butter

8 Slices Cooked Crispy Bacon, chopped or whole slices for garnish 

Mâche, Tender Tiny Lettuce Leaves or Italian Parsley Leaves for garnish

To Prepare

Combined bread crumb mixture, asparagus, onion and mushrooms in a large casserole dish and bake at 450°f until nicely browned and slightly crisp

Red and Green Leaf Lettuce with Farmers Market Radishes   

Paired with Vino DiVine

Garlic Balsamic Glaze   

½ cup           Balsamic vinegar 

¼ cup           White wine

2 Tbsp          Sugar

1 sm. sprig    Rosemary

2 Tbsp          Garlic paste

Method:

Bring to a boil vinegar, wine and sugar. Reduce by half. Add rosemary and steep for 5 mins. Remove rosemary and wisk in garlic paste. Salt to taste.

Couscous   

1 cup            Israeli Cous cous

1 ¼ cup        Water 

1 Tbsp          Onion

1 tsp            Garlic

                   Olive oil  

                   Salt & Pepper

Method :

Lightly saute onions and garlic in a small amount of oil. Add Cous cous and stir thoroughly coating it with oil. Add water and bring to a boil. Reduce heat to a simmer and cover for 10 mins.

Remove from heat. Stir in small amount of Olive oil to keep from sticking.

Creamy Onion Dressing   

Arugula Salad with DiVine Dressing   

Grapefruit & Avocado Salad   

Carrots with Riesling