Recipes

Wine Country Recipe: Penne with Butternut Squash, Spinach and Pancetta

Recipe provided by Thornton Winery

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1-12 oz. package penne pasta, cooked in boiling salt water
1 medium sized butternut squash, peeled, seeded and diced into 1/2 – 3/4″ cubes
2 – 3 cups cleaned baby spinach leaves, loosely packed
6 oz. pancetta, cooked crisp and drained
1/4 – 1/2 cup chicken stock
1 1/2 tsp garlic, minced
2 tbsp. unsalted butter
4 tbsp. olive oil
1 tsp. fresh Italian parsley, chopped
1/2 tsp. fresh sage
Optional: red pepper flakes, fresh grated parmesan cheese

Directions:

In a large sauté pan, gently sauté the butternut squash and garlic in the butter and olive oil, being careful not to scorch or burn, about five minutes. Add the chicken stock, parsley and sage and cook an additional five minutes. Add spinach and cooked penne pasta and toss gently until spinach has wilted. Season to taste with salt and pepper. Divide among six plates or bowls. Garnish with optional red pepper flakes and parmesan cheese. Serves 6.

Serve with Thornton 2011 Estate Syrah

 

Wine Country Recipe: Pecan-Orange Pancakes for Mother’s Day

Pecan-Orange Pancakes
Recipe courtesy of The Restaurant at Ponte
Pair with Ponte Winery’s 2012 Moscato

Serves 2

Ingredients:
2 eggs
1 cup milk
1 ½ cups all-purpose flour
1 tablespoon sugar
Zest of 2 oranges, finely chopped
½ cup pecans, lightly toasted and chopped
2 tablespoons canola oil
1 ¼ tablespoons butter
½ teaspoon salt
Pure Maple Syrup

How to Make:
Beat eggs and milk together. Add flour, sugar, orange zest, toasted pecans, oil and salt. Mix to combine, using care to break up any flour lumps. Melt about 1 tablespoon of butter on a griddle or skillet and ladle in ¼ to 1/3 cup pancake batter. When the small bubbles that appear in the batter begin to burst, flip the pancake and cook for a few more minutes. Remove from pan and serve with butter and maple syrup.  Pair with Ponte Winery’s 2012 Moscato and add some fresh orange juice for a delicious mimosa.

 

Wine Country Recipe: Deep Dish Apple Tarte Tatin

Recipe provided by Europa Village and The Inn at Europa Village Executive Chef Dean Thomas.

This seasonal dessert recipe is a fall classic in France, but is simple enough to put together on a weeknight – all you need are four ingredients!

Apple Tart Tatin

Ingredients:

3 each firm Granny Smith or Gala Apples

6 Tbsp sugar in the Raw

1/4 stick of butter (2 tbsp)

6 Tbsp pie dough or puff pastry dough

Vanilla bean ice cream (optional)

 

Method of Preparation:

Begin by peeling and coring the apples; cut the apples in half or quarters; place into either an individual large muffin pan or a 10-inch deep dish cake pan.  Top with the butter and sugar in the raw.  Cover with the dough and bake at 350 degrees for 45 minutes until apples and sugar have caramelized.  Remove from the oven and cover the dough with a large size pan, immediately turn upside down and allow the tart to fall.  Allow to cool to room temperature and serve with your favorite vanilla ice cream or crème Anglaise.

Pair with Europa Village’s Bolero Cellars 2011 Muscat Canelli