Thank You Conscious Wine for this Heavenly Syrah-Braised Short Rib Dish with Rosemary Yellow Beet Mashed Potatoes
This recipe appeared in the Conscious Wine Newsletter on February 13, 2014. I couldn’t wait to share it with you. Get their newsletter and you will be entered to win a trip to the Willamette Valley in Oregon.
Serve this dish with 2008 Cowhorn Syrah which can be purchased at www.consciouswine.com.
• 1 tablespoon New Mexican red chili, ground
• 2 teaspoons cumin seed, ground
• 2 teaspoons fennel seed, ground
Ambrosia Dessert Wine is wine with Late Harvest Traminette (late harvest concentrates the floral, apricot and honey flavors) blended in Valvin Muscat to heighten the luscious fruit overtones. Truly a wine to be savored.
Ambrosia dessert wine differs from traditional ice wine in that the residual sugar level (sweetness) is lower, but the alcohol level is higher. In this case the Ambrosia is 8.5% residual sugar and 14.6% alcohol, verses a traditional ice wine which…
I love rose from Provence and drink it year round. It’s not just a ‘summer wine’ in our house and it really makes everything feel festive. I also LOVE lasagne – and eggplant – so when we received this recipe from : Pasquale Pons the Director of Château Les Valentines we couldn’t wait to share it with you! Just as an fyi, rose and tomato sauce goes really well together – just the right balance…
Here is a simple dish to serve with the 2010 JC Cellars Rockpile Rose of Syrah. We love the simplicity of food and focus on the wine for a quick easy treat. Impress your guests.
Roasted Scampi with Brioche Crumbs
Prep time 15 minutes
18 Scampi or Large Shrimp
2 slices of Brioche
3 tablespoons of Salted Butter
21/2 tablespoons unsalted Butter
1 Pinch Hot Paprika or Chili Powder: I also…
Celebrate Charles Krug 150 Yr Anniversary on September 10, 2011 with this Great Steak Recipe and Krug Cabernet
Fillet of Beef with Balsamic and Blue
Makes 2 servings
While Charles Krug-Peter Mondavi Family Yountville Cabernet Sauvignon is often served with a simply grilled steak drizzled with olive oil at the winery, this almost-as-easy recipe pairs beautifully with the red berry notes in the wine.
2 6-oz. fillets of beef, about 1” thick
4 tsp. soy sauce
1 tsp. berry jelly (raspberry, black currant, blackberry, etc.)
1/2 tsp. Dijon mustard
1/4 tsp. freshly…
2 cups mashed potatoes
2 cups flour
2 egg yolks
1. Mix all together in bowl – this will make dough – knead it a bit.
2. Take small portion and roll into rope.
3. Cut into one inch pieces.
4. Roll each one inch piece with your fingers, or roll off back of fork.
Repeat until done.
Cook them fresh or freeze them on a cookie sheet until hard and store in…
Peach Prosecco Fizz
1 bottle Villa Sandi Prosecco
1 cup fresh peaches
4 tablespoons honey
3 tablespoons peach vodka
1 sprig of fresh thyme
In a blender, puree peaches, honey and vodka.
Add two tablespoons of ingredients in champagne flute and top with Villa Sandi Prosecco.
Garnish with fresh thyme sprig.
1 bottle Villa Sandi Prosecco
1 peach pitted & sliced 3 apricots, pitted & sliced
5 oz. peach brandy…
Turn on The Grill and Grab Your Glass with Grilled Rib-Eye Steak with Peaches, Torpedo Onions & Chimichurri Sauce
Executive Chef Charlie Parker Shares This Recipe
Prep time: 15 minutes. Cook time: 20 minutes. Serves 2.
1 Bone in Rib-Eye Steak (1½″ thick)
1 bunch Torpedo Onions
1 ripe Peach (not too soft), pitted & cut into 8 slices
1 bunch Basil
1 bunch Parsley
1 bunch Cilantro
1 clove Garlic, minced
1½ cup Extra…