Posts Tagged ‘St. Clement’
Monday, May 24th, 2010
- 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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Tags: Cranberries in St. Clement, Food Pairing Suggestion, Rosenbaum Blush, St. Clement, St. Clement Rosenbaum Blush, wine, Wine recipes
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Tuesday, May 18th, 2010
- 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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Tags: Abbotts Vineyard Chardonnay, Cabernet Sauvignon, Chicken Roast, Napa Valley Chardonnay, Roast Chicken, St. Clement, wine food, Wine recipes
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Monday, May 17th, 2010
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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Tags: Abbotts Vineyard Chardonnay, Italian Arborio rice, Napa Valley Chardonnay, porcini mushrooms, Risotto Alla, Risotto Alla Susanna, St. Clement, St. Clement Chardonnay, Susanna, Wine recipes
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Sunday, May 16th, 2010
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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Tags: Abbotts Vineyard Chardonnay, Fettuccini, Fettuccini with Wild Mushrooms, Mushrooms, Napa Valley Chardonnay, St. Clement, St. Clement Abbotts Vineyard Chardonnay, Wild Mushrooms, Wine recipes
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Friday, April 30th, 2010
- 1 lb. Chicken/Pheasant breasts, boneless
- 1/2 Green Pepper, cut into 1″ strips
- 1/2 Red Pepper
- 3/4 cup Peanuts, raw
- 2 dried Red Chili Peppers
- 1 tsp. squeezed Ginger Juice
Marinate poultry in:
- 1-1/2 Tablespoon each Cornstarch and Water, made into a paste
- 1 Tablespoon Soy Sauce
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Tags: Chicken kung, Sauvignon Blanc, St. Clement, St. Clement Sauvignon Blanc, Szechuan Kung Pao
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Thursday, April 29th, 2010
- 1 large head Romaine lettuce torn into bite size pieces
- 1 medium sized red onion thinly sliced into rings
- 1 – 8 oz. can of mandarin oranges, drained
- 1 large avocado sliced into bite size pieces
Combine all of the above, except the avocado, in a large salad bowl. Chill until ready to serve, then add avocado and dressing.
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Tags: Fiesta Winter Salad, Sauvignon Blanc, Sauvignon Blanc Food, St. Clement, St. Clement Sauvignon Blanc
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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!
Combine the following in a bowl, stir well. Cover & chill.
