Recipes

We will post our favorite recipes which we have tried with our wines - and we encourage you to do the same!!

• Chocolate Dessert to die for!

  Posted on June 25, 2011 by Sigrid

  These little pots of Chocolate are a sinful dessert and a perfect finish for a nice dinner with good friends! For 8 servings: 350 ml Table Cream 250 g REALLY good dark bittersweet chocolate (Scharffenberger) 3 eggs 3 tbsp Espresso (cold) 3 tbsp Kahlua liqueur Chop the chocolate into very fine pieces. Warm the cream in a pot until almost broiling. Take off the stove and mix the chocolate in until all resolved. Mix eggs, Espresso and Kahlua and add the chocolate cream. Put into little espresso cups or small pots and let sit in the refrigerator for at least 2 hours. This dessert pairs wonderfully with a big bold red wine, such as Jordan Cabernet Sauvignon Penfolds St. Henri Shiraz Alexander Valley Sin Zin
  

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• Need to bring s.th. for a party? Cheese Bits!

  Posted on June 25, 2011 by Sigrid

  I make these cheese bits for our Friday wine tastings at the store - they are quick and easy to make and everybody LOVES them! Here is the recipe for a party plate full of them (approx 45): 1 pound mixed grated cheese (take on of the 3 cheese mixes in a bag) 1/2  pound unsalted butter 1/2  pound white flour Tabasco sauce 1/2 tsp Chili powder 1 cup Rice Crispies (the neutral tasting ones) Mix the cheese with the butter (warm butter a little to make it soft), then add the spices (Tabasco to taste), flour and crispies. Use your hands to mix it all very well together, then form little balls, put on a non-sticking backing sheet and flatten a little on top. Conventional oven 375F for about 15 min - keep checking as time might vary (I am on high altitude - everything is different here!). they should be golden brown and crisp. Try this with Pinot Gris, Viognier, Albarino or if you like Red - Zinfandel, Shiraz or a Red Blend.
  

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• Pork tenderloin in mushroom/bacon marinade

  Posted on February 23, 2011 by admin

  Ingredients 1 Pork Tenderloin about 1 pound 1 shallot cut in small cubes 1 fresh garlic clove 50 g of mixed dried mushrooms (portabella, chanterelles…) 50 g bacon cut in small cubes 1tsp Dijon mustard Vegetable Oil Salt, Pepper BBQ Seasoning mix (there is a German one with all kinds of flavors incl paprika, different herbs, smoke…try to find something similar, not too spicy) Put mushrooms in some water for 15 minutes. Sautee the filet in oil well from all sides and season with salt and pepper. Drain the mushrooms and cut very small. Sautee shallots, garlic, bacon in oil for some minutes until shallots become transparent. Add mushrooms and the seasoning mix (1 tsp). If there is not enough liquid, add some of the mushroom water. You can also add a shot of Brandy or Red Wine! Just don’t let it become too liquid or it will be hard to put it on the filet. Mix all of the above with the mustard and put all around the filet. Put in oven for about 50 minutes (might vary on size of filet and if you are on altitude or not!) at 400 Degrees. It should still be rose in the center. It might taste a little different because of the seasoning mix but I am sure it will still be good. Enjoy! Pair with Pinot Noir, Barolo, Rioja or a richer-style Chardonnay, such as: Dutton Goldfield Chardonnay ZMOR RUSSIAN RIVER PINOT NOIR RAMON BILBAO RIOJA
  

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• Gewurztraminer & Avocado Crab Salad - Yum!

  Posted on January 6, 2011 by admin

  Gewurztraminer & Avocado Crab Salad - Yum! Here's a new recipe!
  

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• Finally - Sigrid reveals her pasta salad recipe!

  Posted on December 5, 2010 by admin

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• Gorgonzola Walnut Pate – try this with a nice Cab!

  Posted on November 18, 2010 by admin

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