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Archives: October 2015

Apple Panna Cotta

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Apple Panna Cotta
Yields 6
We use Gravenstein apples for this when they are available however you can certainly use your favorite local apple instead.
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Ingredients
  1. 1 3/4 teaspoons gelatin
  2. 2 Tablespoons cool water
  3. 1/2 cup milk
  4. 1 cup heavy cream
  5. 1/2 cup crème fraiche
  6. 1 1/2 each vanilla beans, split & scraped
  7. 1/4 cup brandy
  8. 1/4 cup apple cider glaze
  9. 1/4 cup sugar, granulated
  10. pinch salt
  11. 1/2 cup heavy cream, whipped (makes 1 cup)
  12. 2 apples, cored, peeled and cut into thin wedges
  13. 1 Tablespoon butter
  14. 1 Tablespoon granulated sugar
Instructions
  1. Sprinkle the gelatin over the water in a small bowl and allow to “bloom” for 5 minutes.
  2. Meanwhile, combine the rest of the next eight ingredients in a sauce pan (including the scraped vanilla bean seeds and the pods), bring to a simmer & turn off immediately. Allow to sit for 5 minutes.
  3. Pour into a bowl that has been placed over an ice bath. Bring the temperature down to 140 degrees, add the gelatin and stir to dissolve. Bring the temperature down even more until it is slightly cool to the touch. Whisk in the whipped cream. Pour into bowls and allow to chill and set for at least 3 hours.
  4. Combine the apples, butter and sugar in a sauce pan and cook gently over medium heat until the apples have softened. Let cool to room temp.
  5. To serve, spoon the apples and juices over the panna cotta and serve.
Notes
  1. Chef Bruce Riezenman
  2. Park Avenue Catering
  3. August 2015
  4. Eat well!
Paradise Ridge Winery http://prwinery.com/

Aracini Stuffed with Braised Short Ribs

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Aracini Stuffed with Braised Short Ribs
Yields 32
This is a great dish to pair with red wine and a great dish to make with a bit of extra beef stew that might be left over from the night before. It is a red wine friendly dish and works beautifully with the Zinfandel from Rockpile. When we make this for our clients, we braise short ribs with the red wine we are pairing it with, but feel free to use any braised beef or even pork or lamb.
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Risotto
  1. 2 Tablespoons butter, salted
  2. 1/4 cup yellow onion, diced
  3. to taste salt & pepper
  4. 1 cup Arborio rice
  5. 2 each bay leaves
  6. 1/4 teaspoon thyme, fresh and chopped
  7. 1 quart chicken broth, hot
  8. 1/3 cup parmesan cheese, grated
  9. 1 each large egg, beaten
  10. Place butter & onions in a small sauce pot over medium heat. Add salt and pepper. Cover and cook for 5 minutes, until the onions are soft. Add rice, bay leaves and thyme. Stir and cover.Cook for 3 minutes, stirring once or twice. Add hot chicken broth one cup at a time. Each time you add stock, gently stir until almost fully absorbed, then add the next cup. By the time you are done (25-30 minutes) the rice should be plump and cooked with a very slight “bite” to it. Remove from the heat and gently stir in the cheese. Allow to cool to room temperature then stir in the egg.
Arancini
  1. 3 cups dried coarse breadcrumbs
  2. Cut the chilled short ribs (braised) or beef stew into 32 small 3/8 inch cubes.
  3. Scoop 2 Tablespoons of risotto (see above) into your hand and with make an impression your thumb, deep and wide enough to hold meat. Put a touch of sauce from the stew on the meat and surround it with the risotto. Make a sphere almost the size of a golf ball.
  4. Roll it in your hand to make it as round as possible and then coat it thoroughly and generously with dried breadcrumbs. Place on a dish to for later. Repeat with the rest of the meat and risotto.
Cooking
  1. 3 cups canola oil
  2. 1/4 cup balsamic glaze or aged balsamic vinegar
  3. Pre-heat the oil to 325-350 degrees. Fry the arancini on all sides until golden brown and crisp. Drizzle with balsamic glaze and/or a touch of truffle oil.
Notes
  1. Chef Bruce Riezenman
  2. Park Avenue Catering
  3. Eat Well!
Paradise Ridge Winery http://prwinery.com/

Butternut Squash Gnocchi with Sage Brown Butter Sauce

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Butternut Squash Gnocchi with Sage Brown Butter Sauce
Serves 6
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Ingredients
  1. The perfect pairing for the 2013 The Posse, Rockpile
  2. 1 pound butternut squash
  3. 10 ounces, Russet potato, peeled
  4. 1 ounce butter
  5. 1/4 teaspoon nutmeg
  6. 1/4 teaspoon ground white pepper
  7. 1 teaspoon kosher salt
  8. 1 each egg yolk
  9. 2 – 3 cups all-purpose flour
Instructions
  1. Boil squash and potato until very soft. Put into food processor with cold butter, nutmeg, salt and pepper and run with “S” blade until smooth. Once mixture is smooth, continue running the food processor, add the egg yolk. Once the egg yolk is fully incorporated, stop the machine.
  2. Put 2 cups of flour on a worktable or large cutting board and scrape the batter out onto the flour. Work the flour into the batter with your hands until most of it is incorporated—you should have a very soft dough that is just firm enough to roll out into thin logs.
  3. Use the rest of the flour if needed to roll out the dough into “logs” that are the thickness of a quarter and 12” or so long. Chill the logs for 1 hour and then cut into slices that are approximately 1 1/2” long. Roll in flour briefly to prevent sticking, Place on a baking pan and freeze immediately. Once frozen, place in a zip lock bag for storage. These will last for several weeks frozen. They are best cooked from a frozen state.
  4. Boil salted water and add frozen gnocchi, continue to gently boil the gnocchi until they float, simmer one minute more, then test one gnocchi by cutting in half and checking the center. It should be light and plump and cooked throughout. If they appear still a bit “gummy” in the center, they need additional cooking time.
  5. Once cooked, the gnocchi should be gently tossed with the brown butter sage sauce and served immediately. Garnish with a few strands of lemon zest and a light sprinkling of an aged hard cheese, such as Vella Dry jack or a Pecorino Romano.
Brown butter sage sauce
  1. 3 ounces butter (the better the butter, the better the sauce!)
  2. 3 each leaves fresh sage
  3. Salt pinch (omit if using salted butter)
  4. Chop sage finely, set aside. Have gnocchi almost ready, simmering. Melt butter and salt and cook over medium flame until it starts to brown. When it’s about as brown as a walnut, add half the sage, pour over gnocchi on plate & toss. (If gnocchi isn’t quite ready just pour butter into cool pan to stop cooking.) Sprinkle remaining sage on top, plus the cheese, and serve.
  5. Chef Bruce Riezenman
  6. Park Avenue Catering
  7. August 2015
  8. Eat well!
Paradise Ridge Winery http://prwinery.com/

Tuscan Bean Soup

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Tuscan Bean Soup
Serves 6
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Ingredients
  1. 10 oz dried beans (combination of cannellini beans, pinto beans and kidney beans)
  2. 8 cloves garlic, whole
  3. 1 oz. extra virgin olive oil
  4. 1 teaspoon fresh thyme, chopped
  5. 1Tablespoon fresh rosemary, chopped
  6. 6 cups chicken broth
  7. 1 oz butter
  8. 1 medium white onion, diced
  9. 2 carrots, peeled and diced
  10. 2 stalks celery, peeled and diced
  11. 3 small bay leaves
  12. 1 cup Chardonnay or other white wine
  13. 3/4 pound tomatoes, peeled and seeded. Chopped, with juices saved.
  14. Salt and pepper, to taste
Instructions
  1. Soak the beans overnight or for at least 4 hours. Pick through and remove any stones or other “debris” you may find. Place beans, garlic cloves, 1/2 the olive oil and 1/2 the herbs in a pot with the stock and simmer at a VERY low heat for approximately 1.5 – 2 hours until the beans are tender yet still whole. Remove from heat and let settle in the cooking liquid.
  2. Heat butter in sauce pan and add the onions, carrots, celery and the rest of the herbs. Season with salt and pepper. Cook until all the vegetables are tender. Add white wine and tomato with juice. Let it reduce by half. Add the beans and simmer for at least 20 minutes. Be careful to keep most of the beans whole. Season with salt and pepper to taste. Be careful when re-heating so that the beans stay whole.
Notes
  1. Option: You can add pancetta or Tuscan kale to the mix to add additional flavor.
  2. Chef Bruce Riezenman
  3. August 2015
  4. Eat well!
Paradise Ridge Winery http://prwinery.com/

Harvest Vegetable Frittata

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Harvest Vegetable Frittata
Yields 6
Makes lunch for 6 or 32 small hors d’oeuvres Here is a great “make-ahead” dish that can be done earlier in the day or the day before and then reheated last minute. It is great room temp or warm. Use any selection of garden fresh vegetables or cheese you have available.. You can serve it on its own, or top it with a dice of juicy, sweet heirloom tomatoes.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 3 each, garlic cloves, peeled and minced
  2. 1/2 cup plus 1Tablepsoon, diced onion
  3. 1/2 each green pepper, seed removed and diced
  4. 1/2 each red bell pepper, seeds removed and diced
  5. 1/2 pound mushrooms, chopped
  6. 1/2 pound butternut squash, diced
  7. 3 Tablespoons olive oil
  8. 8 each eggs, beaten
  9. 1/2 cup heavy cream
  10. 1/4 cup Paradise Ridge Chardonnay
  11. to taste, hot pepper sauce
  12. to taste, salt and ground black pepper
  13. 2 Tablespoons fresh herbs, oregano, basil, thyme
  14. 1 cup soft bread cut into small cubes
  15. 1 cup cream cheese
  16. 1 cup white cheddar, grated
Instructions
  1. Sauté the garlic and vegetables in the olive oil until softened. Beat together the eggs, cream, cream cheese, wine, hot pepper sauce and seasoning and then blend in the cubed bread and cream cheese. Stir in sautéed vegetables. Season with salt and pepper as needed.
  2. Preheat the oven to 350 F. Pour the egg mixture into a baking dish and top with the Cheddar cheese. Bake in the oven for about 25-35 minutes or until set.
Notes
  1. Chef Bruce Riezenman
  2. Park Avenue Catering
  3. August 2015
  4. Eat well!
Paradise Ridge Winery http://prwinery.com/