Category: Recipes

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!

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!