pr winery logo

Blog

Grilled Chicken Breast with Mango Salsa

Posted on
Grilled Chicken Breast with Mango Salsa
A delicious recipe to share with family & friends. Serve with the Paradise Ridge Sauvignon Blanc.
Write a review
Print
Ingredients
  1. 4 to 5 boneless chicken breasts Marinade for chicken
  2. 1 Chopped shallot
  3. 2 cloves garlic
  4. Juice of 1 lime
  5. 1 tsp grated lime rind
  6. ¼ cup dry Sherri
  7. 2 sprigs of thyme
  8. Salt and pepper
Instructions
  1. Place in plastic zip lock bag and refrigerate for 1 hour Mango Salsa (4 to 5 mangos, ¼ to ½ bunch chopped Cilantro, 1 cereno chili ½, chopped red onion, 3 chopped green onion, 5 Strawberries, 1 tsp rice vinegar, and Salt & pepper to taste).
  2. Grill Chicken for about 5 to 7 min on each side over medium heat (depending on size of breasts) Top with mango Salsa serve with a crisp, delicious glass of Paradise Ridge Sauvignon Blanc and enjoy
Paradise Ridge Winery http://prwinery.com/

Creamy Green Garlic Soup

Posted on
Creamy Green Garlic Soup
Green garlic is a fantastic seasonal product that starts to show up in the market in march. It is the essence of the coming of spring both in color and fresh flavor. Serve with our lovely Chardonnay.
Write a review
Print
Ingredients
  1. 18 cloves garlic
  2. 2 tablespoons (1/4 stick) butter
  3. 2 1/4 cups sliced onions
  4. 1 1/2 teaspoons chopped fresh lemon thyme
  5. 2 big bunches Green Garlic both greens and bulbs rough chopped
  6. 3 1/2 cups chicken stock or canned low-salt chicken broth
  7. 1/4 cup Paradise Ridge Chardonnay
  8. 1/2 cup whipping cream
Instructions
  1. Preheat oven to 350°F. Place 18 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
  2. Melt butter in heavy large saucepan over medium-high heat. Add green garlic, onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic. Add chardonnay & chicken stock; and simmer until green garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Simmer until slightly thickened. Season with salt and pepper.
  3. Serve with crusty sourdough bread and a golden chilled glass of Chardonnay. Don’t worry about the cream in the soup, the wine cancels out all those calories!
Paradise Ridge Winery http://prwinery.com/

Annette’s Mini Pumpkin Cheesecakes

Posted on
Annette's Mini Pumpkin Cheesecakes
Perfect for a holiday gathering. Delicious served with the Paradise Ridge Ode to Joy.
Write a review
Print
Ingredients for Shell
  1. 1 cup butter
  2. 2 tsp vanilla
  3. 4 eggs
  4. 5 cups flour
  5. 4 tsp baking powder
  6. 1 tsp salt
For Filling
  1. 3 packages cream cheese
  2. ¾ cup sugar
  3. 1 tsp vanilla
  4. ¾ teaspoon
  5. pinch of cloves
  6. pinch of nutmeg
  7. 3 eggs
Instructions
  1. Cream together brown sugar & butter, add vanilla & eggs. In separate bowl, mix together flower, baking powder & salt. Combine the butter mixture with dry ingredients. Form into dough and refrigerate for 4 hours.
  2. Roll dough out into a thin sheet and cut into 2” diameter rounds. Spray a petite muffin pan with cooking spray and place dough rounds into bottom.
  3. Preheat oven to 250° F.
  4. For Filling: Mix all ingredients together and beat until a creamy consistency. Fill dough covered muffin tin with filling and bake for 15-20 minutes or until golden brown.
Paradise Ridge Winery http://prwinery.com/

Annette’s Carmel Corn

Posted on
Annette's Carmel Corn
Yum, Yum, Yummy Carmel Corn. A perfect pairing with the Paradise Ridge Chardonnay
Write a review
Print
Ingredients
  1. 1 cup butter
  2. 2 cups brown sugar
  3. 1 / 2 cup corn syrup
  4. 1 tsp salt
  5. 1 / 2 tsp baking soda
  6. 1 tsp vanilla
  7. 5 quarts popped popcorn
Instructions
  1. Preheat oven to 250° F.
  2. In a medium sauce pan, melt butter, add brown sugar, corn syrup & salt. Bring to boil stirring consistently. Continue boiling without stirring for 4 minutes. Remove Carmel from heat and add baking soda & vanilla, mix well.
  3. Place popcorn in large bowl, pour Carmel in thin stream over the popcorn turning to coat. Place popcorn on two rimmed cookie sheets in a thin layer.
  4. Bake at 250˚ stirring popcorn in 15 minute increments for 1 hour. Remove from oven and let cool completely before breaking it apart.
Notes
  1. Enjoy with a glass of the 2007 Estate Chardonnay, Nagasawa Vineyard. Holiday Gift Idea: Put in clear bags & tie with red or green ribbon.
Paradise Ridge Winery http://prwinery.com/

Spicy Pumpkin Soup

Posted on
Spicy Pumpkin Soup
Spicy Pumpkin Soup with roasted red peppers & northern white beans topped with a pictachio herb cheese. Serve with the Paradise Ridge Syrah.
Write a review
Print
Ingredients
  1. 2 medium cooking pumpkins
  2. 2 butternut squash
  3. 4 roasted red bell peppers
  4. 1 chopped onion
  5. 1 quartered onion
  6. 2 shallots
  7. 4 cloves of garlic
  8. 1 to 2 tsp chili flakes (depending on desired heat)
  9. 1 cup brandy
  10. 4 cups chicken stock
  11. 2 sprigs of tarragon
  12. 1 1/2 cups dried northern white beans
  13. 1 tablespoon olive oil
  14. 1 tablespoon butter
  15. 1 cup de-shelled pistachio nuts
  16. 1/2 cup grated Asiago cheese
  17. 1/4 cup chives
  18. 1/4 cup flat leaf parsley
Instructions
  1. Soak beans in water overnight. After soaking, rinse 2 to 3 times. Place beans in a pot with 6 c of water, 1 sprig of tarragon, 1 quartered onion, 2 crushed garlic cloves & salt. Bring to boil on med heat, let simmer 1 hour. Drain beans, reserve 2 to 3 cups of bean stock for soup (set aside). While beans are cooking, clean & quarter pumpkins & squash. Place on cookie sheet, brush with butter & season with salt & pepper. Bake in oven at 350 for about 40 min (until fork tender). Remove & cool. When cool to touch, remove skin from pumpkin & squash. Place in large bowl & smash with potato smasher (set aside).
  2. In large soup pot melt butter, add chopped onion, garlic, shallots & a dash of salt. Sauté until golden brown and you have nice brown bits on bottom of pot. De-glaze soup pot with 1 cup of brandy cook down to 1/2 cup of liquid. Add chicken stock, 2 cups of bean stock pumpkin squash puree & roasted peppers, chili flakes & 1 sprig of chopped tarragon. Cook together for 1 hour.
  3. While soup is cooking put together garnish… In a food processor; pistachios, Asiago cheese, chives, parsley, olive oil, salt & pepper to taste. Give mixture a quick spin, keeping garnish slightly chunky. Remove soup from heat & puree with hand blender. Add whole beans & final cup of bean stock, if needed to thin. Mix without breaking beans. Ladle soup into serving bowls, top with garnish & serve with a glass of fabulous Paradise Ridge Syrah.
  4. Cheers!
Paradise Ridge Winery http://prwinery.com/

Tangy Cilantro Lemon Sensation

Posted on
Tangy Cilantro Lemon Sensation
The Best Seafood Marinade Ever. Serve with the Paradise Ridge Sauvignon Blanc Food easily comes to mind with the Paradise Ridge Sauvignon Blanc. It takes just a small sip to get your mouth watering for the satisfying charms of delicacies such as fresh seafood and soft Sonoma County Goat Cheese. The zippy combination of cilantro and lemon in this recipe pair perfectly with the cornucopia of fruit flavors that dance across your tongue.
Write a review
Print
For Marinade
  1. 3 tsp fresh grated ginger
  2. 4 tbsp grainy mustard
  3. 1/2 large juicy lemon - juiced & zested (may need more if the lemon is not a juicy one)
  4. 4 green onions, finely chopped
  5. 1 small bunch cilantro, finely chopped (should be about equal to green onions)
  6. 1/2 cup olive oil Salt & pepper to taste
For Fish
  1. 4 good sized firm white fish fillets (sole, bass, snapper, Basa, cat fish)
  2. 1 tbsp olive oil
  3. 1 tbsp butter
Marinade
  1. Combine ginger, mustard, lemon juice and zest with green onions and cilantro in medium sized bowl. Emulsify (mix thoroughly) with olive oil and add salt & pepper to taste.
Fish
  1. Add fish to marinade turn to coat. Cover and refrigerate for at least 20 minutes. Heat olive oil in heavy large skillet over medium-high heat. Take fish from marinade. Do not brush off extra marinade. Place fish in skillet sauté 3 min on 1st side turn carefully to cook other side and add butter to pan. Sauté 3 more minutes.
To Serve
  1. Serve with a chilled glass of Paradise Ridge Sauvignon Blanc (you may need to get an extra bottle, the first always seem to disappear while I am cooking the fish!) This dish can be made with any light firm fish or shell fish. It is also great hot off the grill!
Paradise Ridge Winery http://prwinery.com/

Ode to Joy Cake

Posted on
Ode to Joy Cake
Re-created by Annette McDonnell from her Grandmother’s original recipe.
Write a review
Print
Ingredients
  1. 1 yellow cake mix
  2. 1 lg instant vanilla pudding mix
  3. 4 eggs
  4. 1 cup milk
  5. 1/3 cup vegetable oil
  6. 1/2 cup Ode To Joy (Late Harvest Sauvignon Blanc)
  7. 1/2 cup softened butter
  8. 1 cup powder sugar
  9. 1/4 cup dried cranberries
  10. 1/4 cup chopped pecans
Instructions
  1. Preheat oven to 350.
  2. Pre-soak cranberries in 1/4 cup Ode to Joy and set aside. In large bowl mix cake mix, vanilla pudding, 1/4 cup Ode to Joy, milk, vegetable oil and eggs. Beat eggs in last, one at a time. Pour batter into greased bundt pan and bake for 45 min to one hour. Check to see if cake is done by inserting toothpick into middle of cake. If toothpick comes out clean the cake is done.
  3. About 15 minutes before cake is ready drain cranberries. Reserve Ode to Joy for frosting.
  4. Prepare frosting by mixing softened butter, powdered sugar & the reserved Ode to Joy. Blend until smooth.
  5. Pour 1/2 of the frosting over the cake while its still slightly warm in the pan. Wait 30 min for cake to cool, then invert cake onto plate.
  6. Top with pecan and soaked cranberries and drizzle the remaining frosting over cake. Serve with a glass of Ode to Joy and enjoy...
Notes
  1. Pair with the 2008 Ode to Joy, Late Harvest Sauvignon Blanc
Paradise Ridge Winery http://prwinery.com/

Wild Mushroom & Brie Soup

Posted on
Wild Mushroom & Brie Soup
Wild Mushroom & Brie Soup with sautéed exotic mushrooms & truffle oil
Write a review
Print
Ingredients
  1. 2 whole garlic bulbs roasted
  2. 1 bunch chopped green onions
  3. 6 tbsp shallots
  4. 2 cloves chopped garlic
  5. 1 1/2 cups fresh sliced Portabella & Crimini mushrooms
  6. 1 tbsp butter
  7. 1 tbsp olive oil
  8. 1 cup +6 tbsp Sherry
  9. 6 cups chicken broth
  10. 1 cup whole cream
  11. 8 ounces brie cheese with rind removed
  12. 2 cups exotic mushrooms
  13. 3/4 cup Ode to Joy
  14. 1 tbsp white truffle oil
  15. 1/2 tsp cayenne
  16. 1/3 tsp nutmeg
  17. 1/2 tsp salt
  18. 1/2 tsp pepper
  19. 2 tbsp fresh thyme
Instructions
  1. Sauté onions, 4 tbsps shallots and garlic in olive oil, butter & a dash of salt until golden brown.
  2. Add Portabella and Crimini mushrooms and sauté until mushrooms have turned golden brown. Add 1 cup dry sherry and let simmer long enough to reduce sherry by one half. Add chicken broth, salt, pepper, thyme, roasted garlic, cayenne pepper & nutmeg.
  3. Simmer for one hour. Before adding the cheese, remove the rind. Add the cream and cheese.
  4. Simmer the soup, whisking until the cheese melts and is smooth, then blend and create a puree.
  5. In a sauté pan, add 1 tbsp butter & 1 tbsp olive oil, add 2 tbsp green onion & 2 tbsp shallots, brown. Add exotic mushrooms and brown.
  6. Deglaze pan with 3/4 cup Ode to Joy, reduce fluid by one half and add to soup. Add white truffle oil and blend. Garnish with chopped green onion, a dash of nutmeg and a dash of cayenne pepper.
Notes
  1. Enjoy with your favorite Paradise Ridge red wine.
Paradise Ridge Winery http://prwinery.com/

Annette’s Greek Lamb Chops

Posted on
Annette's Greek Lamb Chops
Serves 4
A simple lamb recipe perfectly paired with the Paradise Ridge Pinot Noir. Annette’s Easy Greek Lamb Chops
Write a review
Print
Ingredients
  1. 5 Medium lamb chops
  2. 1 Whole Spring Rosemary
  3. 1 Tbsp Chopped greek oregano
  4. 1 Juice of a lime
  5. 2 Garlic cloves
  6. 1 tsp olive oi
  7. l Salt and pepper to taste
Instructions
  1. Mix all ingredients together in large Ziplock bag.
  2. Refrigerate for one hour.
  3. Grill over medium-high heat for 3 minutes on each side.
  4. Wonderful paired with Rice Pilaf and Greek salad.
  5. Serve with a bottle of Paradise Ridge Pinot Noir.
Paradise Ridge Winery http://prwinery.com/

Chardonnay Granita with Raw Oysters

Posted on
Chardonnay Granita with Raw Oysters
A Fabulous Summer Starter to pair with our Chardonnay, Chardonnay Granita with Raw Oysters. Pair with the Paradise Ridge Russian River Chardonnay
Write a review
Print
Ingredients
  1. 4 cloves garlic
  2. 1 tablespoon olive oil
  3. 1 bottle Paradise Ridge Winery Chardonnay
  4. 2 Tablespoons honey
  5. Zest of 1 lemon
  6. 1 bay leaf
  7. 5 sprigs of thyme Chili flakes (To desired heat)
  8. Dash of cayenne pepper
  9. Salt & Pepper
Instructions
  1. In a large sauce pot sauté chopped garlic in a tablespoon olive oil until golden brown, add wine and all other ingredients. Cook over medium heat until sauce reduces by 2/3. Allow to cool for about 5 minutes. Pour mixture onto a rimed cookie sheet and place in freezer. While waiting for sauce to freeze, clean & shuck about dozen oysters. Once sauce has set take a fork and break up Granita.
  2. Spoon Granita onto cleaned oyster and enjoy with a glass of 2007 Russian River Chardonnay.
Paradise Ridge Winery http://prwinery.com/