Santa Cruz Mountainsby Richard Porto, The Donatello, San Francisco, CA Ingredients 6 large fresh Peaches 7 egg yolks 3/4 cup sugar 1/4 cup honey 1/2 cup CHAUCER'S Mead 1 pint whipping cream Directions Peaches Halve the peaches an brush the skin side with melted … [Read more...]
Orange Muscat Crepe Suzette
by Beth Paiva Ingredients Crepes 1 3/4 cup all purpose flour pinch salt 3 eggs, 1 egg yolk 1/2 sugar 2 cups milk 1 TB Orange muscat 1/2 tsp vanilla Pan Spray Sauce 1 1/2 cup orange juice 2 tbsp. sugar 3 tbsp. Bargetto/Chaucers Orange Muscat 3 … [Read more...]
Apricot Wine Pie
by Beth Paiva Ingredients 1 pre-made graham cracker crust For Custard 2 cups whole milk 4oz. grandulated sugar 3 large eggs 1 and 1/4oz cornstarch 2 Tbsp. apricot wine Directions In a sauce pan bring milk and apricot wine to a boil. While … [Read more...]
Pomegranate Wine Pound Cake
by Beth Paiva Ingredients 1/2 cup sugar 4 oz. butter (room temperature) 2 large eggs 3/4 cup buttermilk 2 tsp. vanilla extract 1 tsp. lemon juice 1/2 tsp baking soda 2 1/2 cup all purpose flour pinch of salt 1/2 cup pomegranate … [Read more...]
Goat Cheese Stuffed Portobello Mushroom
By Greg Flores, Chef Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a … [Read more...]
Grilled Mushrooms and Pepper Fajitas with Chipotle Cream Sauce
By: Shawn Stanchfield Mushroom Fajita Ingredients: 1 Tsp. whole cumin seeds 2 T. olive oil 1 Tsp. minced garlic 1 1/2 lb. mixed mushrooms* 8 oz. white mushrooms 1 each red and green bell peppers 1 red onion 12 each 6" tortillas 8 oz. crumbled feta … [Read more...]
Braised Red Cabbage with Carignane
By Shawn Stanchfield Ingredients: 2 oz. onion, diced 4 oz. green apples, diced 3/4 oz. olive oil 4 oz.water 2 oz. Carignane 1 1/2 oz. red wine vinegar 1 oz.sugar 1 oz.red currant jelly* 1 stick cinnamon 1 Clove 1 bay leaf 1/2 oz. corn starch 1 lb. … [Read more...]
Roasted Tomato and Eggplant Soup
by Greg Flores, Chef Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from … [Read more...]
Red Chili with Dolcetto
By Shawn Stanchfield Ingredients: 1 lb. ground chuck 1 lb. breakfast sausage 1 cup diced onions 2 oz. Dolcetto Wine 3 cups kidney beans 2 cups condensed tomato soup 2 T. chili powder 1 T. cumin 1 tbsp. flour 4 oz water 1 tsp. cayenne pepper Salt … [Read more...]
Fresh Peach and Yogurt Soup with BARGETTO’S California Pinot Grigio
By: Shawn Stanchfield Ingredients: 2 pounds fresh peaches 12 oz. BARGETTO California Pinot Grigio 2 oz. honey 1 oz. lemon juice 1/8 tsp. ground cinnamon 4 oz. plain nonfat yogurt 1/2 T. heavy cream As required pistachios, chopped fine Procedure: 1. … [Read more...]
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