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Butternut Squash Ravioli with Star Anise Créme and Gingered Prawns |
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Pairing: Hannah Chardonnay Butternut Squash Ravioli
1 1/2 pounds butternut squash, halved lengthwise, seeded
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1/4 cup pure maple syrup
3 tablespoons butter
1/2 cup water
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme
30 Potsticker Wrappers
Preheat oven to 350°F. Place squash, cut side up, in baking pan. Sprinkle with brown sugar and cinnamon; season with salt and pepper. Drizzle with syrup; dot with 1 tablespoon butter. Pour 1/2 cup water into bottom of pan. Bake until squash is tender, about 1 hour. Cool completely. Scoop out squash into bowl and mash. Mix in ricotta, 1/4 cup grated Parmesan, 2 tablespoons parsley and thyme. Season with salt and pepper. Place wrappers on work surface. Place 1 level tablespoon filling in center of each. Brush edges with water; fold each in half, pressing edges to seal. Working in batches, cook ravioli in pot of boiling salted water until just tender, about 1 minute. Top with favorite sauce. |
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Grilled Filet Mignon with a Peppercorn Cabernet Demi-glaze |
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Pairing: Simi Cabernet Reserve 6 filet mignons
Salt
Black pepper
Oil and preheat the grill.
Season both sides of the filets with salt and pepper. Grill filets to a medium-rare, remove the steak from the grill and let rest about 5 minutes before serving. Plate each filet with the Cabernet Peppercorn Demi-glace and your favorite side dishes.
Cabernet Peppercorn Demi-glace:
1 cup white mushrooms, chopped
1/2 cup chopped shallots
3 tablespoons black peppercorns
1/4 cup olive oil
1/2 cup Cabernet
2 quarts demi-glace
1/2 cup heavy cream
1 tablespoon beef base
In a saucepan over medium heat, sauté mushrooms, shallots, and peppercorns in oil. When shallots are tender, deglaze with red wine and reduce by two-thirds. Whisk together the reduction and demi-glace until smooth. Whisk in the cream and beef base. |
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Chocolate Soufflé with Raspberry Preserves |
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Pairing: Sangiovese 1/3 cup sugar plus additional for sprinkling
1/2 cup chocolate chips
3 large egg yolks at room temperature
6 large egg whites
Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.
Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).
Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, and then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, and then add mixture to remaining whites, folding gently but thoroughly.
Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé raise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately. |
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Pairing: Sauvignon Blanc
2 tablespoons olive oil
6 jumbo artichokes
1 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/4 teaspoon fine salt
1/4 fresh black pepper
1/4 cup bread crumbs, dried
1/2 teaspoon tarragon, dried
2 tablespoons chopped scallions
2 tablespoons chopped parsley leaves
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1 cup crabmeat
Lightly oil baking sheet with olive oil and place in the oven to preheat.
Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears.
In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool.
Preheat oven to 400 degrees F.
In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, season with salt and pepper, to taste. Mix in bread crumbs, tarragon, scallions, parsley, lemon juice, lemon zest, and crab meat until well blended.
Remove leaves from cooled artichokes, and scoop out choke inside. Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil.
Bake stuffed artichokes for 20 minutes, or until tops are lightly browned.
Serve immediately. |
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Grilled Radicchio with Bacon Blue Cheese Vinaigrette |
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Pairing: Tempranillo
1/4 cup extra-virgin olive oil
1/4 cup cider vinegar
2 tablespoons bacon drippings
1 tablespoon dark brown sugar
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon freshly ground pepper
2 heads radicchio, quartered
In a small bowl combine all ingredients except radicchio. Whisk until emulsion is formed and reserve at room temperature.
Place quartered radicchio onto a hot grill or grill pan. Cook on each side for approximately 2 minutes per side. You are looking to achieve slightly wilted edges.
Remove from the grill and place onto a plate. Cover with a stainless steel bowl and allow steam to continue cooking radicchio for 5 minutes.
Drizzle vinaigrette over radicchio wedges and serve immediately.
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