• 1 package fresh cranberries (12 oz.)
• 1 1/4 cups sugar
• 1 cup St. Clement Rosenbaum Blush
• 1 cinnamon stick (3 inches)
• 1 piece orange zest (7 inches)

Pick over cranberries removing stems and shriveled or soft berries. Rinse under cold running water, drain. Combine sugar and wine in noncorrodible heavy medium saucepan; stir over medium heat to boiling.
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• 3 1/2 -4 lb. roaster chicken
• Fresh herbs (whatever you have in the garden/store/neighborhood)
• 1 lemon, quartered
• Garlic cloves, smashed and unpeeled
• 1 small onion, quartered
• Dried thyme
• Salt and pepper

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A quick and delicious dish to serve as winter is on its way out and spring is just around the corner. It’s really a meal in itself! Serve with a loaf of country bread and toss a simple green salad to complete the meal. Our St. Clement Abbotts Vineyard Chardonnay complements this sumptuous dish perfectly!
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Risotto should only be made with short grain Italian Arborio rice, which has the ability to absorb a lot of liquid without becoming mushy. The keys to success when preparing this dish are stirring the rice continuously and serving it immediately once it is ready.

• 1 c. minced Onion
• 6 T. butter
• 2 c. Arborio rice
• 3/4 c. St. Clement Chardonnay
• 5-6 c. Chicken or Vegetable stock -heated (homemade or canned)
• 1/2 tsp. saffron threads crumbled
• 1/3 c. freshly grated parmesan cheese
• Zest of one lemon

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Chanterelles are wonderful in this dish, but you can use porcini or shitakes or a combination.

• 1 stick of unsalted butter
• 1 pound of mushrooms, cleaned and sliced (thick slices)
• 3/4 cup finely chopped shallots
• 3 minced garlic cloves
• 2 cups St. Clement Abbotts Vineyard Chardonnay
• 2 cups rich homemade chicken stock or canned chicken broth(low-sodium)
• 1 pound fresh or imported dried fettuccini
• 1/2 cup finely chopped parsley
• 1 cup shaved parmesan
• Salt and freshly ground black pepper

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• 4 lb Salmon fillet

1/4 cup grated white onion
1/4 cup chopped parsley
1/2 cup 1999 Napa Valley Chardonnay
1 cup sour cream
2 Tbsp chopped green onion
1 Tbsp chopped fresh dill
1/4 tsp sea salt
1/4 cup slice green chilies (canned) – add more to taste
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• 5 bunches of scallions, washed, dried and chopped
• 1 stick of unsalted butter, softened
• 1 tsp salt
• 1/2 tsp freshly ground white pepper
• 1 Tbsp flour
• 2/3 cup St. Clement Napa Valley Chardonnay
• 4 cups of light chicken stock
• 3/4 firm white mushrooms, washed, dried and sliced
• 1/4 pound firm white mushrooms, very, very thinly sliced
• 1 cup light cream
• Whipping cream
• Salt and cayenne pepper

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• 1 pork loin roast / 2lbs
• 1 large onion chopped
• 10 bay leaves
• 6 juniper berries
• 2 cloves
• Fresh ground pepper
• Salt
• Extra virgin olive oil
• Abbotts Vineyard Chardonnay

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The basis is that of a cheesecake, the form also. But there is not one ounce of cheese in this recipe calls for coconut milk. By pushing things, I could not put any dairy products instead of butter to the base by a vegetable fat. But hey, is not allergic in nature, that’s fine: o) wine recipe
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• Swordfish
• Lemon/lime juice
• Olive oil
• Oregano
• Salt & pepper

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