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| These recipes, created by Colleen, are specifically paired for our Goosecross varietal wine offerings. We hope you enjoy them. Please visit often because there are more great recipes to come! |
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| 5 Peppercorn Steak With Creamy Reduction Sauce | ||
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| Goosecross Cellars Recipe for Napa Valley Cabernet | ||
| Ingredients: | ||
| 2 Rib-eye steaks 2 tablespoons 5 pepper blend peppercorns 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 2 tablespoons balsamic vinegar 1 teaspoon dried thyme 1 teaspoon garlic, minced For the Sauce 1/2 cup beef consommé 2 tablespoons low-sodium soy sauce 2 tablespoons Goosecross Napa Cabernet Salt & pepper, to taste 2 tablespoon balsamic vinegar 1 tablespoon brined green peppercorns ¼ cup crème fraîche | ||
| Directions: | ||
| Roughly crush the peppercorn blend and press into each steak. Place steaks in a square glass dish. Combine the remaining ingredients and pour over the steaks, making sure both sides are covered in liquid. Marinate the steaks for 2 hours at room temperature. Grill the steaks to desired doneness, tent with foil, and set aside. For the sauce: In a small saucepan over medium-high heat, combine the beef consommé, soy sauce, wine, vinegar, salt & pepper. Bring to a boil, then boil it down to reduce and concentrate the sauce, about 5 minutes. Lower the heat and add the brined peppercorns and cream. Heat through. To serve, place the steaks on a serving plate and pour the reduction sauce over the meat. Serve with Goosecross Napa Cabernet. | ||
| Serves 2 | ||
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| Almond Cake | ||
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| Goosecross Cellars Recipe for Chenin Blanc | ||
| Winemaker Notes | ||
| Ingredients: | ||
| 2 tablespoons matzo meal, plus more for coating 2 cups blanched almonds 1/2 cup sugar 6 large eggs, separated 1/2 cup light brown sugar 1 teaspoon vanilla extract 3/4 teaspoon almond extract 2 teaspoons grated lemon zest 1/4 cup confectioner's sugar, for dusting | ||
| Directions: | ||
| Preheat oven to 350 degrees. Grease a 10-inch springform pan. Line the bottom with parchment or wax paper and grease the paper. Evenly coat the bottom and sides with matzo meal, tapping out any excess. In a food processor, pulse the almonds with 2 tablespoons of matzo meal and 1/4 cup of sugar until very finely ground. In a bowl, beat the egg yolks with the brown sugar and remaining 1/4 cup of sugar at high speed until very light and fluffy, about 3 minutes. At low speed, gradually add the ground almonds, vanilla and almond extracts and the lemon zest. In a medium bowl, using clean beaters, whip the egg whites with the salt until stiff peaks form. Beat one-fourth of the whites into the yolk mixture to lighten it, then quickly fold in the remaining whites. Scrape the batter into the prepared pan and smooth the surface. Bake the cake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Run a small, sharp knife around the side of the cake, transfer it to a rack and let cool completely in the pan. Remove the side of the pan and invert the cake onto a serving plate. Remove the base of the pan, then carefully peel off the paper. Sift confectioner's sugar over the cake before serving. | ||
| Serves 6 | ||
| Recipe modified from Food & Wine Magazine
April 1999 | ||
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| Annie’s Chuck Roast | ||
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| Goosecross Cellars Recipe for Napa Cabernet | ||
| Winemaker Notes | ||
| Ingredients: | ||
| 3 pound chuck roast 2 ½ cups Goosecross Napa Cabernet, divided 2 tablespoons olive oil 4 medium onions, sliced, divided ¾ cup soy sauce, divided ¾ cup Worcestershire sauce, divided 9 bay leaves 2 large green bell peppers, chopped, divided Water to cover meat 1 teaspoon black pepper ½ teaspoon dried basil 1-2 cloves garlic (1) 6oz. can jumbo black olives, sliced in half | ||
| Directions: | ||
| In a large bowl marinate roast in 1 cup of wine for 2 hours, turning once. Drain marinade. Heat olive oil in heavy, deep skillet over medium-high heat. Brown roast on all sides. Add half the onions, soy sauce, Worcestershire, bay leaves, 1 cup of wine, half of the bell peppers and water to cover the roast. Reduce heat to medium. There’s no need to cover the roast. Cook 40 minutes over medium heat, turn meat over, and cook an additional 40 minutes. Add remaining ingredients and cook 11/2 hours longer. If the liquid gets low, add up to 1 additional cup of water. You may cover the roast the last 11/2 hours if preferred. | ||
| Serves 6-8 | ||
| Recipe by Annie Jardarian | ||
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| Artichoke & Cheese Dip | ||
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| Goosecross Cellars Recipe for Sauvignon Blanc | ||
| Winemaker Notes | ||
| Ingredients: | ||
| 1 (16 oz) can artichoke hearts in water, drained and coarsely chopped 1 cup Monterey Jack cheese, grated 1 cup Parmesan cheese, grated 1 cup mayonnaise 1 (7 oz) can Ortega chiles, chopped | ||
| Directions: | ||
| Preheat oven to 350. Combine all ingredients and mix well. Pour into a rectangular glass pan and spread dip evenly over the bottom of the pan. Bake uncovered for 30 minutes. Serve warm with tortilla chips. | ||
| Serves 12 | ||
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| Arugula Salad with Champagne Vinaigrette | ||
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| Goosecross Cellars Recipe for Sparkling Rose | ||
| Winemaker Notes | ||
| Ingredients: | ||
| 3 tablespoons Champagne vinegar 1 tablespoon Goosecross Sparkling Rosé 2 shallots, thinly sliced 1 teaspoon Dijon mustard 1 tablespoon tarragon, chopped ¼ cup extra virgin olive oil 1/8 teaspoon salt 1/8 teaspoon pepper 2 bunches arugula, washed 1 small red bell pepper, julienne ¼ cup chives, snipped | ||
| Directions: | ||
| In a medium bowl, combine the vinegar, wine, shallots, mustard, and tarragon. Slowly whisk in olive oil until incorporated. Season with salt and pepper. To assemble the salad, place arugula on each plate, scatter the chives over the arugula, and top with the red pepper. Drizzle each salad with the Champagne vinaigrette and serve. | ||
| Serves 4 | ||
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Goosecross Cellars
We're in Yountville... "The Heart" of Napa Valley
1119 State Lane, Yountville, CA 94599 * 707.944.1986
Open - 10 a.m. to 4:30 p.m. daily - (800) 276-9210
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Copyright © 1985-2008 Goosecross Cellars, all rights reserved. (800) 276-9210 or (707) 944-1986
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