Recipes – Matchbook Wines

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October 29th, 2020

Wine Club Recipe: Anna’s Holiday Chocolate Bars with Raspberry Drizzle

by: Anna Sargent

Since I have always enjoyed baking for my family and friends during the holidays, I decided to test my skills and come up with my own creation for this quarter’s Wine Club recipe. One of my favorite pairings is dark chocolate and red wine, and I hope you enjoy this quarter’s recipe for “Anna’s Holiday Chocolate Bars” as much as I do! (For best results, pair it with a glass of The Arsonist Red Blend).

Speaking of perfect holiday pairings – I think most of us would agree that 2020 has been a tough year, making wine one of the best gifts you can give this holiday season! So take advantage of your 15% Wine Club discount and give the gift of Matchbook Wine. Some of my favorite gift-worthy wines are the rich and creamy 2018 The Arsonist Chardonnay, or the toasty and smooth 2017 Mossback Chalk Hill Merlot. Order your wine online or visit our tasting room now to get a head start on your holiday shopping! Let’s spread holiday cheer one bottle at a time!

Makes: (16) 2-inch bars                           Total prep/cook time: 45 minutes

Bar Ingredients:

  • 1 stick (½ cup) of unsalted butter
  • 1 cup of dark chocolate chips
  • 2 cups all-purpose flour
  • ¼ teaspoon of salt
  • 1 ½ teaspoons of baking powder
  • 1 ½ teaspoons of baking soda
  • ½ cup of baking cocoa
  • 3 eggs and 1 egg yolk, at room temperature
  • 1 cup of sugar
  • 2 teaspoons of vanilla extract

Sauce Ingredients:

  • 1 ½ pounds of fresh raspberries
  • ¼ cup white sugar
  • 2 teaspoons of lemon juice

Directions:

  1. Preheat the oven to 325 degrees. (I prefer convection bake).
  2. In a medium-sized saucepan over low heat, melt the butter with the chocolate, stirring occasionally until smooth. Remove from heat and allow to cool until luke-warm (5-10 minutes).
  3. Combine the raspberries, sugar, and lemon juice in a small saucepan over low heat, stirring occasionally.
  4. Once the raspberries have broken down (3-5 minutes), remove from heat and press the sauce through a fine strainer to remove the seeds.
  5. Cool the sauce to room temperature and refrigerate for at least 45 minutes before serving.
  6. In a small bowl, combine the flour, salt, baking soda, baking powder, and baking cocoa. Set aside.
  7. In a large bowl, beat the eggs and sugar until light and creamy (about 2-3 minutes), add the vanilla and beat well.
  8. Add the chocolate mixture and beat until combined, add the dry ingredients and mix well (desired texture is a peanut-butter-like consistency).
  9. Spread the batter evenly in a greased 8×8 pan and bake for 20 minutes or until a toothpick inserted in the center of the pan comes out with moist crumbs attached.
  10. Allow the bars to cool completely before cutting and serving with the raspberry drizzle.
  11. Enjoy with a glass of The Arsonist Red Blend!

Not a wine club member? Click here for more information about how to join the Matchbook Wine Club!


September 11th, 2020

Wine Club Recipe: Coffee Rubbed Lamb Chops with a Cherry Red Wine Reduction Sauce

by: Anna Sargent

This September we reached out to our favorite local chefs for our Wine Club recipe. Chefs Jenny MacDonald and Albert Bach of Don Chuy’s Tacos and La Tabla have created a delicious recipe that  pairs perfectly with our new vintage of our 2019 Mossback Russian River Pinot Noir, featured in this month’s club trio. We are so grateful to the talented chefs for taking time to create this recipe for us. I hope you all enjoy it as much as I do!

Feeds: 2-3 people   |   Prep/cook time: 45 minutes

Lamb:

Ingredients:

  • 2 lbs. lamb shoulder chops
  • Kosher salt and black pepper
  • 1/4 cup brown sugar
  • 1/4 cup instant coffee crystals
  • 1-2 cloves garlic, minced
  • 1 tbsp. each of fresh Italian parsley, mint, oregano, minced
  • 3 tbsp. Matchbook Extra Virgin Olive Oil

Instructions:

  1. Put lamb on a plate, season well with salt and pepper. Let rest and come to room temp. Combine brown sugar, coffee, garlic, herbs and olive oil in a bowl. Rub mixture generously over the lamb.
  2. Preheat oven to 375 degrees. Prepare and measure out all ingredients for the sauce before you start to cook the lamb.
  3. Heat a cast iron (or heavy-bottomed skillet) on med high heat with a splash of Canola or Vegetable oil. Sear the lamb on both sides (2-3 min per side).
  4. Remove from pan, set on a baking sheet, and place in the oven. Cook time will vary depending on size of chops, check after 5 minutes. Use a thermometer to check the meat -120 degrees for med-rare, or 130 degrees for medium. Let rest.

Sauce:

Ingredients:

  • Canola oil
  • 1 clove garlic, minced
  • 1 small or 1/2 large shallot, minced
  • 1 cup Mossback Russian River Valley Pinot Noir
  • 1 cup fresh (or jarred) pitted cherries
  • 1 cup beef stock, homemade if possible
  • Pinch or two of flour (optional)
  • 1 tbsp. butter
  • Kosher salt & black pepper

Instructions:

  1. With the pan still over medium-high heat, add another splash of canola oil (if needed), add garlic and shallot, stirring consistently.
  2. Add Mossback Russian River Pinot Noir and cherries. Let reduce – smashing the cherries slightly while scraping the bottom of the pan to release the flavors, stir until the wine has almost completely evaporated. Add beef stock and let reduce/thicken. You may choose to add a pinch or two of flour while constantly stirring, to aid in thickening.
  3. When the sauce is at your desired consistency, finish by adding the butter and stirring to incorporate. Season to taste with salt and pepper.
  4. Pour sauce over cooked lamb and enjoy with roasted potatoes and vegetables for a full meal!

About the Chefs:

Chefs Bert Bach and Jenny MacDonald, owners of Don Chuy’s Tacos, have become a staple in Yolo County and beyond, serving their authentic Mexican cuisine at a variety of events. Chef Jenny is professionally trained and passionate about high quality, local, seasonal ingredients, and loves to prepare them in a rustic, but elegant style. Bert was originally inspired by his abuelo (grandfather) who was a taquero (taco maker) in Guadalajara for decades before coming to the US and teaching his sons and grandsons his trade.

Jenny and Bert are also passionate about a wide range of food beyond Mexican cuisine. La Tabla is their high-end catering brand, providing various types of cuisines for any occasion – whether it be an upscale multi-course dinner party, an at-home cooking class, a fun cocktail  party, or a sophisticated buffet. La Tabla comes from a Spanish word referring to a chopping board, or cutting board, traditionally cut from tree trunks. This name was inspired by bringing people together over wonderful food, AND WINE!

For more details on Don Chuy’s Tacos, check out their website here. For more information on La Tabla, visit their website here!

 

Want more information about how to join the Matchbook Wine Club? Click here!


June 22nd, 2020

Wine Club Recipe: Stuffed Pasilla Peppers with Cauliflower Lime Rice

by: Virginia Valdez Sandfer

Makes: Approximately 4 servings | Total Prep/Cook Time: 25 minutes

Ingredients:

  •  ½ lb. Italian turkey sausage, casing removed
  • ½ lb. lean ground beef
  • 4 Pasilla peppers
  • 1 cup Las Palmas red enchilada sauce
  • ½ cup fresh cilantro, chopped
  • 4 cups cauliflower lime rice
  • 1 cup Monterey Jack cheese

Cauliflower Lime Rice:

  • 1 head cauliflower, with greens removed
  • 2 tbsp. Matchbook Extra Virgin Olive Oil
  • ½ cup fresh cilantro, chopped
  • ¼ tbsp. lime zest
  • 2 tbsp. lime juice
  • 2 cloves garlic, minced
  • ½ tsp. salt
  • ½ tsp. black pepper
  1. Preheat broiler.
  2. Combine turkey sausage and ground beef. Brown in a pan and drain excess oil. Set aside.
  3. Prepare rice: Grate cauliflower to a fine rice-like consistency. Pat dry. In a skillet, sauté withMatchbook Extra Virgin Olive Oil over medium heat for 3 minutes, stirring often. Add garlic. Cover and continue to cook for 5 minutes. Remove from heat and mix in cilantro, lime juice, lime zest, salt, and black pepper. Set aside.
  4. Cut peppers lengthwise in half and remove seeds. Place cut side down on a parchment paper-lined cookie sheet. Broil on high for 1-2 minutes on each side, or until lightly blistered.
  5. Fill peppers, layering rice, meat, and 1-2 tablespoons enchilada sauce. Top with a generous sprinkle of cheese. Broil until cheese is melted. Top with cilantro. Enjoy with Mossback Russian River Valley Rosé of Pinot Noir (a tasting room exclusive) or with a slightly chilled glass of Tinto Rey Estate Bottled Tempranillo.

Tips & Mods:

  • Want to go meatless? Swap the meat for black beans & Rotel Chili
  • Want to cut the spice? Use Poblano peppers instead of Pasilla.
  • Short on time? Use a bag of frozen Cauliflower rice and skip grating!
  • Get cheesy! Experiment with different cheese mixtures. Try feta or cotija – or a mix of your favorites.

Want more information about how to join the Matchbook Wine Club? Visit our website, click here.


February 19th, 2020

Wine Club Recipe: Sausage & Peppers Flatbread

by: Anna Sargent

We’re warming things up a little this February with our new Sausage and Pepper Flatbread recipe! The balance of spice and crisp pepper flavors pair perfectly with the release of Mossback Chalk Hill Merlot – our first Tasting Room Exclusive! This is one of my favorite recipes so far, for its versatility and for the opportunity to use Christopher Ranch Garlic from my hometown of Gilroy! I highly recommend experimenting with some different balsamic vinegars to add some interesting dimension! I hope you enjoy our brand new Merlot with some excellent food and great company!

Makes: Approximately 5 – 6 servings | Total Prep/Cook Time: 25 minutes

Ingredients:

  • 1 lb. Italian sausage, casing removed
  • 1½ red bell pepper, diced
  • 1½ yellow bell pepper, diced
  • 1 bunch green onion, chopped
  • 1 cup cherry tomatoes, sliced
  • 1 flatbread crust
  • 1 cup shredded Monterey Jack cheese
  • 2 tbsp. Chopped Christopher Ranch garlic
  • 1-2 tbsp. mayo
  • 1-2 tbsp. Matchbook Extra Virgin Olive Oil

Directions:

  1. Preheat broiler.
  2. Brown sausage in pan, drain excess oil and set aside. In the same pan, heat a tablespoon of oil and cook bell peppers for 2 minutes. Add in garlic and cook for 10 seconds, add in cooked sausage and cook for an additional 2 minutes.
  3. Place the sausage and pepper mixture into a bowl. Mix in mayo and set aside.
  4. Brush flatbread lightly with oil and place on a cookie sheet. Toast in the oven for 45 seconds on broil.
  5. Remove bread from oven and top with sausage mixture, Monterey Jack cheese, green onion, and cherry tomato slices. Return to oven and broil for 2-3 minutes.
  6. Plate and enjoy with a glass of Mossback Chalk Hill Merlot.

Tips & Mods:

  • Sharing is caring. Swap out crostini for flatbread to make a shareable snack!
  • Spice it up! Use a spicy Italian sausage or chorizo to add some zing.
  • Want crispier crust? Use a pizza stone instead of a cookie sheet.

Mossback Chalk Hill Merlot is available exclusively in our tasting room!

Want more information about how to join the Matchbook Wine Club? Visit our website, click here.


September 25th, 2019

Matchbook Olive Oil Cake Recipe

by: Virginia Valdez Sandfer

Matchbook Tasting Room Manager, Maureen Henderson, has an amazing recipe for a traditional Italian olive oil cake. She has perfected this lovely cake by mixing in our full-flavored Matchbook Estate Grown Extra Virgin Olive Oil. It’s mildly sweet taste and aromatics make it the perfect treat to enjoy any time of day. The golden brown color with fresh fruit garnish will look beautiful on your table or buffet.

Pair with your morning coffee or enjoy it as a dessert as you sip on wine.

“It’s easy to make this cake your own! I like to slice peaches and arrange in a star design on top or sprinkle with fresh berries. I’ve served this as a sliced cake after dinner, mini cakes for a dessert bar or baked in ramekins for easy traveling!” – Maureen Henderson, Tasting Room Manager

Prep Time: 10 minutes  | Cook Time: 50 minutes | Serves: 8-10

Ingredients:

  • 2 cups all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1 tsp. salt
  • 3 large eggs (our eggs were provided by Winemaker Dan’s, chicken Henrietta)
  • 2 cups sugar
  • ¼ cup fresh orange juice
  • 1 ¼ cups milk
  • 1 ½ cups Matchbook Extra Virgin Olive Oil
  • ¼ cup orange liqueur (we highly recommend a top-shelf brand such as Grand Marnier)
  • 3 tsp. finely grated lemon zest (optional)
  • ½ cup sliced almonds
  • Confectioners sugar for dusting
  • Fruit of your choice for cake topping (we love fresh berries and peaches!)
  • 1  tbsp. unsalted butter for coating pan

Substitutions (Updated 4/4/20)We realize getting to the grocery store may be a bit of a challenge these days – here are some substitutions that offer some flexibility:

  • Grand Marnier: Any citrus-flavored liquor will work, triple sec, orange curaçao, Cointreau or Limoncello. The alcohol can be completely left out as well.
  • Leaving out the alcohol? Opt for 1-2 tablespoons (dependent on your taste) of vanilla extract, almond extract or lemon extract. If using these subs, be sure to not skip lemon zest.
  • Orange Juice: Replace with a ¼ cup lemon juice.
  • Toppings: Use thawed out frozen berries or jams. Be creative and use what you have on hand!

Supplies:

  • Parchment paper
  • Springform cake pan, 10 in.

Instructions:

  1. Preheat oven to 350 degrees. Coat sides of 10″ Springform cake pan with butter. Cut a piece of parchment paper into a circle and place in the bottom of the pan. Coat parchment paper with butter.
  2. In a mixing bowl, combine flour, baking soda, baking powder, and salt.
  3. In a separate bowl, cream together the eggs and sugar with a whisk, and then add orange juice, milk, olive oil, liqueur and lemon zest to eggs and sugar.
  4. Combine dry and wet mixtures. Whisk until well blended. The batter will be fairly thin. Pour mixture into the cake pan. Sprinkle almonds on top of batter.
  5. Place on center rack of oven. Bake 50 minutes or until cake springs back from touch. Cake should be a nice golden brown.
  6. Use a knife to separate the cake from sides of the pan and then release the spring. Remove cake from pan, discard parchment and cool on a rack.
  7. Dust with sugar, top with fruit of your choice and serve!

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