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Duck Breast with Sweet Cherry Sauce

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Duck Breast with Sweet Cherry Sauce
A Delicious Pairing for our Petite Sirah. Duck Breast with sweet cherry sauce
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Ingredients
  1. 1 tablespoon extra-virgin olive oil
  2. ½ cup chopped onion (1 small)
  3. 3 garlic crushed cloves
  4. 1 tablespoon finely chopped shallot
  5. 1 teaspoon tomato paste
  6. ½ teaspoon black pepper
  7. ½ teaspoon ground cumin
  8. ¼ scant teaspoon dried hot red bell pepper (1/2 medium)
  9. 1 plum tomato - coarsely chopped
  10. ¼ cup 2006 Inspirations Petite Sirah
  11. 1 ½ to 2 tablespoons cider vinegar
  12. 2 tablespoons sugar
  13. ½ teaspoons Dijon mustard
  14. 1 ¼ Lbs. dark sweet cherries such as bing-quartered and pitted (3 cups)
  15. 2 (3/4-Lbs.) boneless duck breasts with skin*
  16. 2 tablespoons water
  17. 1 tablespoon chopped fresh tarragon
Instructions
  1. Heat olive oil in a 2-to 3-quart heavy saucepan over medium heat, add onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes. Add tomato paste, black pepper, cumin, hot pepper flakes, and ¼ teaspoon salt and cook, stirring, about 30 seconds. Add bell pepper and tomato and cook, stirring occasionally, until softened, about 5 minutes. Stir in wine, vinegar (to taste), and sugar and simmer 1 minute. Stir in mustard, 1 ½ cups cherries, and remaining ½ teaspoon salt and simmer 1 minute. Puree mixture in a blender until very smooth, about 1 minute (use caution when blending hot liquid). Force cherry sauce through a fine-mesh sieve into a bowl and transfer ¼ cup sauce to a small bowl for glazing duck.
  2. Put rack in middle of oven and preheat over to 450 degrees. Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper. Heat water in a 12 inch cast iron heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered and skin is golden brown, about 25 minutes. Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush all over with cherry sauce and return to skillet, skin side up.
  3. Roast duck in oven until thermometer registers 135 deg. F , about 8 minutes for medium-rare. Immediately after cooking duck, carefully pour off any fat from skillet, leaving any brown bits, and add remaining cherry sauce, stirring and scraping up any brown bits. Add remaining 1 ½ cups cherries. (cherries will lose flavor if cooked; heat from skillet will warm sauce.) Holding a sharp knife at a 45 degree angle, cut duck into slices. Drizzle cherry sauce over the top and sprinkle with chopped tarragon.
Notes
  1. Enjoy with Paradise Ridge 2006 Inspirations Petite Sirah
Paradise Ridge Winery http://prwinery.com/

Carmelized Peaches drizzed with Ode to Joy

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Carmelized Peaches drizzed with Ode to Joy
Serves 8
An easy summer dessert to pair with our Ode to Joy.
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Ingredients
  1. 4 large ripe peaches
  2. 2 cups vanilla ice cream
  3. 1/4 cup Ode to Joy Late Harvest Sauvignon Blanc
  4. Salt
Instructions
  1. Preheat grill to medium high.
  2. Cut peaches in half and remove pit.
  3. Lightly salt each peach half on cut side.
  4. Sear directly on grill with flesh side down until caramelized.
  5. Place peach flesh side up on small plate and scoop 1/4 cup of ice cream into center.
  6. Drizzle with Ode to Joy and serve warm.
Paradise Ridge Winery http://prwinery.com/

Crab & Langoustine Curry Roll

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Crab & Langoustine Curry Roll
Crab & Langoustine Curry Roll with Dried Cranberrys. A delicious appetizer to serve with our fabulous sparkling wine.
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Ingredients
  1. 12 sheets frozen phyllo dough
  2. 1 ½ cups fresh crab meat
  3. ½ cup langoustine meat
  4. 2 Shallots
  5. 2 cloves garlic
  6. 2 green onions chopped
  7. 1/2 cup dried cranberries
  8. ½ cup 2007 Blanc de Blanc
  9. 1 stick butter, melted
  10. 1 Tablespoon Golden dried curry
  11. ¼ teaspoon dried mustard
  12. ¼ teaspoon cumin
  13. 1 teaspoon pepper
  14. ½ teaspoon salt
  15. 2 Tablespoons olive oil
Instructions
  1. Heat oil in a 12-inch skillet. Sauté shallots, garlic & green onions until you see brown bits on bottom of pan.
  2. Deglaze with ½ cup Blanc de Blanc. Allow to simmer for a few minutes,
  3. Add crab and langoustine meat, spices and cranberries. Allow ingredients to bind then set aside to cool.
  4. Remove phyllo dough from freezer to defrost (the phyllo dough is very thin! work with it while it is still cold) Lay each sheet on flat surface and brush with melted butter. Layer 3 buttered sheets, place ¼ to ½ cup crab mixture in the center of the layered sheets and roll up like an egg roll. Make sure all corners are sealed and brush with melted butter.
  5. Bake in oven at 350 until golden brown 10 to 15 minutes.
  6. Slice into pieces, place on serving dish & garnish with chopped parsley if desired.
Notes
  1. Serve as an appetizer with a chilled glass of 2007 Blanc De Blanc sparkling wine - Cheers!
Paradise Ridge Winery http://prwinery.com/

Prime Rib Roast with Yorkshire Pudding

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Prime Rib Roast with Yorkshire Pudding
Holiday Prime Rib Roast with Yorkshire Pudding & Horseradish Sauce. A hearty recipe perfect for holiday entertaining. Pair with any of the Paradise Ridge red wines.
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Dry rub
  1. 1 Tablespoon Course Salt
  2. 1 Tablespoon Course Fresh Ground Pepper
  3. 1 Teaspoon Cumin
  4. Teaspoon Chili powder
  5. ½ Teaspoon Cayenne powder 1 Teaspoon garlic powder
Yorkshire Pudding
  1. ½ Teaspoon Salt
  2. 1 cup flour
  3. 2 eggs
  4. 1 cup milk
  5. 6 tablespoons Butter Horseradish sauce
  6. ¼ to ½ cup Prepared horseradish
  7. 2 cups sour cream
  8. 2 tablespoons lemon juice
  9. 1 teaspoon salt
Instructions
  1. Allow roast to come to room temperature to ensure even-cooking, about 2 hours.
  2. Preheat your oven to 450°.
  3. Use a paper towel to pat the roast dry. Rub butter on cut ends of the roast. Mix together dry rub ingredients. Make a series of ½ inch deep slits over the top and sides of roast.
  4. Rub seasonings over the roast, covering all exposed meat. Place the roast in a heavy metal roasting pan, bone-side down.
  5. Start roast in 450° oven for 15 minutes, and then reduce to 325° for the balance of cooking time. Cooking times will vary depending on size of the roast and desired level of doneness.
Approximate times for "rare"
  1. 3 Ribs - 7 to 8 lbs. 15 minutes at 450°, then 1 ¼ to 1 ½ hours at 325°
  2. 4 Ribs - 9 to 10 lbs. 15 minutes at 450°, then 1 ½ to 2 hours at 325°
  3. 5 Ribs, 11 to 13 lbs. 15 minutes at 450°, then 2 to 2 ½ hours at 325°
  4. Every half hour, baste the ends of the roast with the drippings. Check with meat thermometer about a half hour before the expected end time. Insert it in the thickest part of the meat, not touching the fat or bone. When the temperature reaches 120°, remove from oven & cover with foil. Let roast sit for twenty to thirty minutes. It will continue to cook during this time. This resting period allows the juices & flavors to permeate the roast. Remember to save the dripping in small containers for Au jus dipping sauce.
  5. While roast is in the oven prepare Pop Over`s. Preheat oven to 450°.
  6. Mix all ingredients, except the butter, together. Refrigerate for at least 2 hours.
  7. Take muffin pan and place ½ tablespoon butter in each spot (12 in all) Heat the pan for 2 minutes before pouring in the cold batter. Place in hot oven and cook for 20 to 30 minutes while Roast is resting. Do not open the oven door during cooking.
  8. Serve immediately and enjoy the crispy outer edges and the custard-like inside. While Pop over`s are cooking prepare horseradish sauce by combining all the ingredients. Slice roast to desired thickness serve with hot Yorkshire pop over`s, Au jus and horseradish Sauce.
Notes
  1. Enjoy with a glass (or bottle) of your favorite Paradise Ridge red wine.
Paradise Ridge Winery http://prwinery.com/

Prosciutto & Fontina Stuffed Pork Chops

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Prosciutto & Fontina Stuffed Pork Chops
Prosciutto & Fontina Stuffed Pork Chops with California Red Grapes. A perfect dinner pairing with our 'Posse' or Rockpile Merlot.
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Brine
  1. 8 cups water
  2. 1 / 4 cup kosher salt
  3. 1 / 4 cup sugar
  4. 5 sprigs fresh thyme
  5. 1 bay leaf and 6 whole allspice
Pork Chops
  1. 4 slices Prosciutto
  2. 4 slices Fontina cheese & 4 1/2 inch cut pork chops
Instructions
  1. Place Brine ingredients and pork chops in zip lock bag seal and refrigerate for 1 1/2 hours.
  2. Preheat oven to 350˚.
  3. Remove pork chops from brine and towel dry. With a sharp paring knife, cut a slit in each pork chop to create a pocket in center. Wrap the prosciutto around the Fontina cheese, stuff into pork chop and seal with tooth picks. Grind fresh pepper over pork chops (remember brine is salty so there is no need to salt pork chops).
  4. Pan fry in 1 tablespoon oil in a large cast iron skillet over medium high heat until golden brown.
  5. Add grapes to skillet and place in oven for about 7 to 10 minutes.
  6. Plate pork chops and grapes.
  7. Reserve pan drippings & deglaze with 1 / 2 cup Rockpile Merlot.
  8. Bring to boil and add 1 / 2 cup chicken stock.
  9. Reduce sauce, then drizzle over pork chop.
Notes
  1. Enjoy with a glass of Paradise Ridge Rockpile Merlot or Estate Posse Blend.
Paradise Ridge Winery http://prwinery.com/

Persian Pomegranate Glazed Chicken

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Persian Pomegranate Glazed Chicken
A tempting dish to serve with our 2007 Rockpile Zinfandel
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Ingredients
  1. 2 cups pomegranate juice
  2. ¼ cup Paradise Ridge Nagasawa Chardonnay
  3. 1 tablespoon molasses. 2 tablespoons Honey
  4. 1 lemon - juiced
  5. 2 tablespoons finely minced onion
  6. 2 teaspoons finely minced garlic cloves
  7. 1 Tablespoon finely minced fresh mint leaves
  8. 8 skinless chicken breasts (bone-in)
  9. Salt & freshly ground pepper
  10. mint leaves & pomegranate seeds for garnish
Persian Spice Rub
  1. 2 teaspoons ground coriander
  2. 1 teaspoon ground cumin
  3. 1 teaspoon ground turmeric
  4. 1 teaspoon ground allspice
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine pomegranate juice, wine, molasses, honey, lemon juice, onion, garlic, and mint in medium saucepan over medium heat. Bring to a boil and reduce to glaze consistency. Place about 1/3 of glaze in a separate bowl and reserve.
  3. Combine coriander, cumin, and turmeric, Season chicken with salt and pepper and Persian Spice Rub. Generously brush with glaze from saucepan and place chicken on baking sheet lined with foil, skin side down, and bake for 10 minutes.
  4. Turn chicken over and brush with glaze. Bake for 10-15 minutes more, or until chicken is cooked though.
  5. Place breasts on a large serving platter and drizzle chicken with reserved glaze. Garnish with mint leaves and pomegranate seeds.
Notes
  1. Serve with a glass of our 2007 Rockpile Zinfandel and enjoy.
Paradise Ridge Winery http://prwinery.com/

Farfalle con Piselli e Pancetta

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Farfalle con Piselli e Pancetta
Farfalle con Piselli e Pancetta
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Ingredients
  1. 4 tablespoons unsalted butter
  2. 1 small onion sliced
  3. 1 cup heavy cream
  4. 1/2 cup Paradise Ridge Blanc de Blanc sparkling wine
  5. 2 cloves roasted garlic
  6. ¼ pound cubed pancetta
  7. 2 cups shelled spring peas
  8. sea salt and freshly ground white pepper
  9. 1 pound farfalle pasta
  10. freshly grated Parmigianino – Reggiano cheese
Instructions
  1. In a sauté pan over medium heat, melt the butter. Add the onion and garlic and sauté until browned.
  2. Add cubed pancetta and sauté until browned & you can see brown bits in the bottom of sauté pan. Add ½ cup Blanc de Blanc sparkling wine. Reduce until ½ of the liquid has cooked out.
  3. Add the cream & heat though. Stir in the peas & simmer for 3 to 5 minutes, until the peas are tender. Season with salt & pepper and keep warm.
  4. In a large pot of salted boiling water cook the pasta until al dente. Drain and toss with sauce.
  5. Transfer to a warmed serving platter sprinkle with cheese & garnish with chopped parsley. Serve with your favorite Paradise wine.
Notes
  1. This simple & delicious pasta dish can be served with Paradise Ridge reds and our Nagasawa Chardonnay.
Paradise Ridge Winery http://prwinery.com/

Greek Loukoumades Drizzled with Honey

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Greek Loukoumades Drizzled with Honey
If you've always wondered how to make donuts, you will find this a very easy homemade recipe. Loukoumades have always been a popular sweet treat in Greece. This Greek donuts recipe creates delicious little golden puffs, which are drizzled with an aromatic honey syrup and then sprinkled with a dusting of cinnamon, a perfect pairing with our Ode to Joy Late Harvest Wine.
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Ingredients
  1. 250g plain flour
  2. 1/4 teaspoon salt
  3. 3 teaspoons dried yeast
  4. 250ml warm water
  5. vegetable oil
  6. Syrup
  7. 1 teacup sugar
  8. 1/2 teacup honey
  9. 1/2 teacup water
  10. 1 -2 teaspoons cinnamon
Instructions
  1. Sift the flour into a large mixing bowl, add the salt and mix the dried yeast into the flour.Using lukewarm water (if its too hot it will kill the yeast), slowly add to the flour, mixing in with an electric mixer until all the water has been added and the mixture is smooth and slightly frothy. Don't take too long doing this. Cover with a clean tea towel and leave it in a warm place for about one hour or until it has doubled in size and it looks frothy.
  2. When the doughnut batter is about ready, first make the syrup by adding all the ingredients into a small saucepan, bring to the boil and simmer for about 5 minutes or until lightly thickened. Keep warm to serve hot with the donuts. To deep fry the donuts you can use a deep-fryer or a deep saucepan. Fill with oil and heat to very hot but not smoking.
  3. Take a teaspoon, dipping it in water first to prevent the mixture sticking, take a teaspoon of mixture and drop it in the hot oil. Cook about 6 - 8 donut puffs at a time, depending on the size of your fryer. The loukoumades will puff up and rise to the top of the oil very quickly. Turn them over and as they turn golden colour, take them out with a slotted spoon and place on some absorbent paper to remove any excess oil. Repeat with the rest of the dough or as many as is needed.
  4. Serve about 4 or 5 of the hot loukoumades on a small plate, drizzle the honey syrup over them and then sprinkle a light dusting of cinnamon over the top. Enjoy with a glass of Ode to Joy Late Harvest Sauvignon Blanc.
Notes
  1. In the streets off Omonia Square and Syntagma Square in Athens there used to be several wonderful sweet shops serving little plates of delectable Loukoumades dripping in honey syrup, a welcome respite for the tired shoppers and passers by.
Paradise Ridge Winery http://prwinery.com/

Annette’s Wine Grape Pie

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Annette's Wine Grape Pie
This delicious Pie was created by Annette McDonnell especially to pair with our 2004 Sparkling Shiraz, Russian River Valley.
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Filling
  1. 1 ½ lbs Wine Grapes
  2. 1 / 2 lb Blueberries
  3. 1 ½ tbsp corn starch
  4. 1 / 4 cup Tapioca
  5. ½ cup Sugar
  6. 1 Tbsp. Butter.
Crust
  1. 2 ½ cups flour
  2. 3 / 4 tsp. salt
  3. 1 Tbsp. sugar
  4. 1 cup butter
  5. 7 to 8 tbsp. ice water
  6. 1 egg
Instructions
  1. Preheat oven to 350.
  2. Mix ingredients for filling together & set aside.
  3. Mix flour, salt, & sugar in a food processor. While blade is spinning add 3 / 4 cup of butter and mix until you see it slightly coming together. Add ice water with blade spinning then quickly add remaining butter.
  4. Quickly dump into large bowl & form two balls of dough.
  5. Roll out dough, place in bottom of greased pie tin (Pam works great). Cut edges of crust so that it is 1 / 4 in past rim. Add filling and 1 tbsp of butter on top in center of pie. Roll out top crust set aside.
  6. Get your finger tips slightly wet & go around rim of pie with them so top crust will seal. Place top crust on top of pie trim and tuck edge of pie into pie tin. With a fork go around pie to seal pressing down leaving the fork impressions on the rim of the pie (this will also makes the pie look pretty).
  7. With a knife turned slightly, cut lines into the top of the pie to let the heat escape, 4 to 6 cuts will do.
  8. Beat egg and add a little water to thin. Brush egg onto top of pie. This will make your pie golden brown.
  9. Bake on lowest oven rack for about 1 hour or until crust is golden brown. Let cool completely before cutting.
Notes
  1. Serve with a divine glass of chilled Paradise Ridge 2004 Sparkling Shiraz.
Paradise Ridge Winery http://prwinery.com/

Chile Relleno with Salsa Verde

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Chile Relleno with Salsa Verde
A fabulous pairing with our yummy Dry Creek Valley Sauvignon Blanc.
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Ingredients
  1. 4 Pasilla Chilies
  2. 1 pound Queso Fresco cheese
  3. 3 eggs
  4. 1 tablespoon flour
  5. 1 cup vegetable oil
  6. 1 teaspoon Salt and a dash of pepper
  7. 2 Serrano chilies (remove seeds)
  8. 10 tomatillos
  9. 4 cloves garlic
  10. ½ roughly chopped red onion
  11. ½ bunch cleaned cilantro
  12. Toothpicks
Instructions
  1. Heat grill to medium high and grill & char the chilies on both side (Careful not to overcook). Once blackened, put in a plastic bag for about 10 minutes to sweat out any moisture.
  2. Remove from bag, slit chilies down the middle & remove seeds. Stuff with the Queso fresco & use toothpicks to hold together.
  3. Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric mixer until the whites are at a soft to medium peak. Add in the flour & the yolks and mix until completely incorporated.
  4. Add the oil to a frying pan over medium to high heat. Dip the stuffed peppers into the batter & fry until golden brown on both sides. Remove from pan & place on cooling rack to remove excess oil.
  5. In food processor add 2 Serrano chilies (seeds removed), cleaned tomatillos, garlic cloves, red onion, cilantro, salt & dash of pepper. Blend & pulse to incorporate ingredients (Should be slightly chunky).
  6. Place chilies on serving dish and top with salsa, fresh crumbled Queso Fresco cheese & garnish with chopped cilantro.
Notes
  1. Serve with a refreshing chilled glass of 2009 Stetson Green Sauvignon Blanc & enjoy!
Paradise Ridge Winery http://prwinery.com/