Fall & Holiday recipes & wine pairings
compliments of Russian River Valley Winegrowers and Chefs…
All recipes and wine pairings have been graciously shared by the talented Chefs and Winemakers in the Russian River Valley. Please visit their websites and businesses during the holidays and all year long.
Curried Pumpkin & Coconut Soup to be served with De Loach Vineyards 2012 Stubbs Vineyard Chardonnay
Recipe courtesy of Chefs Duskie Estes & John Stewart ZAZU kitchen + farm | black pig meat co. Sonoma County
You can serve this soup in roasted sweet dumpling squash for a more meal size and glamorous presentation. Before roasting the seeded squash you should cut the bottom a little to make a flat surface for your plates.
1 red onion, peeled and julienned
1 tablespoon fresh ginger root, peeled and grated
3 tablespoons olive oil
1 tablespoon red Thai curry paste
2 cans coconut milk
1 butternut squash, peeled, seeded, and diced large
2 cups vegetable stock lime juice to taste
1/2 cup cilantro leaves, washed and picked kosher salt to taste
In a medium sauce pan on medium – high heat, open up onions and ginger in olive oil until fragrant, about 5 minutes. Stir in the curry paste. Add the coconut milk, squash, and stock . Simmer until squash is tender, about 30 minutes. Puree with an immersion blender and season to taste with lime and kosher salt. Adjust to desired consistency with water if necessary. Garnish with cilantro leaves.
Roasted Winter Squash to be served with La Crema Russian River Chardonnay
Recipe courtesy of Chef Tracey Shepos Cenami – Chef de Cuisine at La Crema Winery Windsor, CA
3 lbs. winter squash (such as butternut, acorn or kabocha), peeled, seeded and cut into uniform 1-inch pieces
Preheat oven to 350⁰F. Place a large baking sheet in oven for 5 minutes to preheat.
In a large bowl, add squash, honey, spices, olive oil and salt. Stir to coat squash. Carefully, pour squash onto hot baking sheet in a single layer. Bake for 30 to 45 minutes depending on the type and size of the squash. Test doneness by piercing squash with a fork – the edges should be caramelized and the squash should be tender, but not mushy. Toss pepitas in 1/8 teaspoon olive oil and a pinch of salt. Bake at 350⁰F for 10 to 12 minutes until browned and crunchy.
Toss the squash with orange zest. Garnish with pepitas and mint leaves.
Cumin-Crusted Pork Tenderloin with Salsa Verde to be served with 2013 Hanna Eilas Pinot Noir
Recipe courtesy of Christine Hanna, Winemaker and chef at Hanna Winery Healdsburg, CA
Two pork tenderloins
Four cloves of garlic, minced
Two tablespoons ground cumin
One teaspoon ground coriander
Two tablespoons olive oil
One teaspoon dry mustard
One tablespoon salt
1/2 teaspoon pepper
Cumin-Crusted Grilled Pork Tenderloin
Two hours before you plan to grill the pork, combine the garlic, spices, olive oil, dry mustard and salt and pepper. Rub this mixture on both sides of the pork, cover and refrigerate. Prepare grill to medium high temperature. Remove the pork from the refrigerator and allow to come to room temperature. Grill pork 5-10 minutes on each side, depending on thickness. Let rest for 10-15 minutes, then slice into one inch rounds. Serve with salsa verde.
In a blender or food processor, combine garlic, jalapeno, shallot, herbs, lime juice, salt and pepper, and blend until a paste is formed. With machine running, drizzle olive oil in a slow stream until emulsified. Drizzle over sliced pork, chicken, or fish.
Wild Mushroom Pâte to be serve with Merry Edwards 2007 Tobias Glen Pinot Noir
Chef John Ash, John Ash & Co. Santa Rosa, CA
Makes enough to fill a 3-cup mold or dish. The simplicity of this recipe belies its great taste. Serve with crisp little croutes, toasts or crackers of your choice
5 tablespoons Butter
1/2 cup chopped shallots or green onions (white part only)
1 1/4 pounds fresh wild mushrooms (like Shiitake or Oyster) and/or cultivated Crimini
2 teaspoons finely chopped garlic
2 teaspoons curry powder or to your taste
1/2 teaspoon ground cumin
1 cup toasted, preferably unsalted cashews
2 tablespoons toasted nut oil such as walnut or olive oil
2 tablespoons finely chopped mixed herbs such as parsley, chives and/or basil
2 teaspoons finely grated lemon zest
Salt and freshly ground pepper
Heat the butter in a large sauté pan over moderately high heat. Add the shallots, mushrooms, garlic, curry and cumin and sauté and stir until mixture is just beginning to brown and all liquid has evaporated. While mushrooms are cooking add the cashews to a food processor and process until finely chopped. Add oil and continue to process to make a paste. Add the mushroom mixture and process till smooth. Season with salt and pepper to taste, then place in a 3-cup pate mold or other ceramic dish. Can be stored covered and refrigerated for up to 3 days. Allow to return to room temperature and sprinkle with chopped herbs and zest at serving time.