Happy dinner party guests...dessert + wine...how can one go wrong. Use Seven Daughters Pinot Noir to make this dish exquisite.
Red Wine Poached Pears with Mascarpone Filling
Recipe courtesy Michael Chiarello
6 firm Bartlett pears
1 bottle red wine
1 vanilla bean, whole
2 cinnamon sticks
2 bay leaves
2 cups sugar
2 (8 ounce) containers mascarpone cheese, softened
1/2 cup heavy cream
1/2 cup powdered sugar
2 tablespoons butter
Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.
Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.
Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.
Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.
Winter Blues...Cabin Fever...Escape to Italy with Daniel Boulud's Chicken Lasagna Recipe. A rustic twist on a classic comfort food. Enhance the flavor of the chicken and mushrooms with a glass of Seven Daughters Pinot Grigio.
Lasagna with Chicken, Wild Mushrooms, and Fontina Cheese
•5 T extra-virgin olive oil
•2 medium onions, finely diced
•2 stalks celery, finely diced
•1 lb. fresh wild mushrooms (such as chanterelle, black trumpet, or hen of the woods, also called maitake), trimmed, washed, and roughly chopped
•½ lb. spinach leaves, stems removed, washed
•4 T butter, plus extra to grease pan
•2 lb. boneless, skinless chicken thighs cut into approximately ½-inch pieces
•1 cup dry white wine
•½ cup all-purpose flour
•1 cup heavy cream
•3 cups milk
•½ bunch Italian parsley leaves, roughly chopped
•Freshly grated nutmeg to taste
•16 dried lasagna noodles
•1 lb. fontina cheese, cut into small dice
•1 cup grated Parmesan
•Salt and freshly ground white pepper
In a large Dutch oven or stockpot, heat 3 T of the olive oil over medium-low heat. Add the onion and celery with a sprinkle of salt and pepper, and cook, stirring, until translucent, about 3 minutes. Increase heat to medium high, and add mushrooms. Cook, stirring, for 3 minutes, then add the spinach with a sprinkle of salt and pepper. Cook until spinach is wilted and mushrooms are tender. Remove the vegetables from the pot and reserve.
Add the butter to the same pot, and adjust the heat to medium. Season the chicken on all sides with salt and pepper, and add to the melted butter. Cook, stirring, until the chicken is almost cooked through but not browned, about 6 minutes. Add the wine and simmer until almost completely reduced. Sprinkle the flour over the chicken, and cook, stirring, for about 5 minutes, allowing the flour to coat the chicken and absorb the liquid. Gradually stir in the cream and milk, scraping the pot to release any cooked flour from the bottom and sides (if necessary, stir with a whisk to break up any lumps). Simmer for 5 minutes, stirring constantly, allowing the liquid to thicken. With a spoon or ladle, reserve 1 cup of liquid. Remove the pot from the heat, and add the cooked vegetables and mushrooms. Add the chopped parsley. Season with nutmeg, salt, and pepper to taste.
To Assemble the Lasagna:
Bring a large pot of salted water to a boil and cook the noodles for about 8 minutes; they should be not quite cooked through (al dente). Strain the noodles in a colander, and rinse in cold water. Drain, then toss noodles with 2 T of olive oil to prevent sticking. Center a rack in the oven and preheat it to 350°F. Butter a 9" x 13" baking pan. Place a layer of 4 noodles on the bottom, overlapping them slightly. Top with one third of the chicken mixture, then one third of the diced fontina. Repeat layering twice, finishing with a layer of noodles. Spread the reserved sauce on the noodles and then sprinkle with Parmesan. (At this stage, the lasagna can be refrigerated overnight. Cover tightly with aluminum foil or plastic wrap.) Cover with aluminum foil or a lid and bake for 30 minutes. Increase heat to 400°F, remove the foil, and continue to bake until golden brown, 10 to 15 minutes more.
If your mouth isn’t watering, you may want to see a doctor because you are not normal! Ha ha. Serve with Seven Daughters Moscato to make it extra heavenly.
Invite your girlfriends over tonight and make this for them. I promise I won’t tell them how easy this recipe actually is. Oh, and serve with a chilled glass of Seven Daughters Sauvignon Blanc for instant "Hostess with the Mostess" status.
Serve immediately, garnished with basil leaves, if desired.
As the night approaches the witching hour, my friends and I need a little pick-me-up. I’ve found these little donuts and a shot of espresso do just the trick.
Oh, and since I am in no way domestic, I buy my donuts earlier in the day and then brew my own espresso at home. If you’re feeling all June Cleaver, feel free to make your own.
1 orange, zested
2 cups sugar
1/4 teaspoon ground cinnamon
1 container (8 large) store-bought buttermilk biscuit dough
Vegetable oil, for frying
Place zest, sugar and cinnamon in a paper bag and shake to combine.
Place oil in a deep pan until it comes about halfway up the side of the pan.
Heat oil to 350 degrees F.
Slice biscuit dough in quarters and roll into balls to form 24 donut holes. Working in batches, place donut holes in hot oil and fry until golden, about 6 to 8 minutes. Transfer the hot donuts to the paper bag and shake to coat with orange sugar. Serve immediately.
Spicy Indian Curry. Pairs perfectly with a few glasses - or bottles depending on the number of friends close by - of Seven Daughters White Winemaker’s Blend.
3 tablespoons vegetable oil
4 boneless, skinless chicken thighs, cut into bite-size pieces
1 large white onion, finely chopped
2 tablespoons ginger garlic paste
2 tablespoons curry powder
1/2 (2 inch) stick cinnamon stick, broken into pieces
8 pods whole green cardamom pods
4 bay leaves
6 whole cloves
1 tablespoon red pepper flakes, or to taste
15 whole black peppercorns
2 teaspoons coriander seeds
Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.
Um, is there anything more adorable than this spa-face-cheese-appetizer-thingie? If you answered “no,” I wholeheartedly agree with you.
Want to know what pairs wonderfully with Seven Daughters Moscato Mimosas? OK, besides friends and an open fire. Pumpkin pancakes! A post-hike favorite of mine. Especially in cooler weather.
1 1/2 cups milk
1 cup pumpkin puree
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Arugula Endive Salad with White Wine Vinaigrette and a glass or two of Seven Daughters White Winemaker’s Blend. Also known as, my ideal lunch with my girls.
For the vinaigrette:
For the salad:
• 4 ounces arugula
• 2 heads of endive, chopped
• 1/3 cup toasted walnuts
For the vinaigrette:
Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
For the salad:
In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and add more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.