Recipes – Page 2 – Matchbook Wines

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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: Senica Gonzalez

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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September 6th, 2019

Wine Club Recipe: Sangria Verde

by: Senica Gonzalez

 

As we make the transition from summer to fall, this quarter’s Wine Club recipe is the perfect way to get you through the last lingering bits of summer heat. Our very own Maureen Henderson, Tasting Room Manager, brings you a delicious Sangria Verde! Around here, she is known as the “Martha Stewart” of the office and tasting room – she can craft, cook, bake and host an event like no other!

Below Maureen explains why she loves making Sangria Verde:

“If there’s one thing I love when making up cocktails, it’s fresh herbs. They’re not just for cooking, they can be the perfect flavor to enhance a drink. This sangria, with it’s fresh mint and basil plays nicely with our Mossback Chardonnay’s crisp green apple flavor and honeysuckle aromas. It’s a great addition to any party and can be prepared ahead of time! I highly recommend freezing the grapes as a substitute for ice!”

Sangria Verde Recipe

Makes: 4-6 servings

Ingredients:

  • 2 limes, sliced
  • 1 cup honeydew melon, cubed into bite-sized pieces
  • 1 green apple, cubed into bite-sized pieces
  • 2 or 3 sprigs fresh basil leaves
  • 2 or 3 sprigs fresh mint leaves
  • 1 bottle of  Mossback Russian River Valley Chardonnay
  • 3/4 cup elderflower syrup or liqueur
  • 2 cups of your favorite  sparkling water or hard seltzer, citrus or unflavored
  • Mint leaves for garnish
  • 2 handfuls of frozen green table grapes

Instructions:

  • In a large pitcher, combine lime, green apple, basil and mint.
  • Pour in entire contents of Mossback Russian River Valley Chardonnay wine and elderflower syrup. Stir and chill for one hour.
  • Before serving, add honeydew and top with sparkling beverage (ours is Key Lime La Croix!). Stir.
  • Serve in a wine glass with green grape “ice cubes” and garnish with a sprig of fresh mint.
  • Enjoy!

 

Visit our wine store to get a bottle of Mossback Russian River Valley Chardonnay!

 

 

 

 

June 24th, 2019

Wine Club Recipe: Blueberry Coleslaw

by: Senica Gonzalez

We are keeping it cool and fresh with this quarter’s Matchbook Wine Club selections and featured recipe. We called upon Chef Erfan Ahmadi, owner of Pollo Inferno – a Peruvian style food truck known for it’s juicy grilled meats and fresh slaws and salsas. Chef Erfan’s recipes are flavored with tasty herbs and savory spices, making the perfect meal to pair with our wines. 

Featured this month, is a cool Blueberry Coleslaw that pairs perfectly with Matchbook Rosé of Tempranillo – an exclusive Wine Club offering! Most ingredients for the recipe can be conveniently found in your refrigerator or pantry. Throw some chicken breast or steak on the grill to complete the pairing!

Recipe: Blueberry Coleslaw

Makes: 8-10 Servings | Serving Size: 4 oz | Prep Time: 20 minutes | Time to Marinate: 4 hours

Ingredients:

  • ½ head green cabbage (shredded)
  • ½ head red cabbage (shredded)
  • 2 large carrots (Julienned)
  • 1 cup chopped cilantro
  • 2 cups fresh blueberries
  • 1 cup roasted pecans

Dressing:

  • 1 cup mayonnaise
  • 1 tablespoon horseradish
  • 1 tablespoon fresh ground black pepper
  • 2 limes juiced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • Kosher salt (to taste)
  • 1 cup cream cheese

Directions:

  • Mix all the dressing ingredients except cream cheese in a bowl large enough for all the ingredients.
  • Add all the cut cabbage, carrot and cilantro to the bowl and mix with the dressing.
  • Add cream cheese and work it through the entire batch by hand.
  • Leave in the refrigerator for about 4 hours to allow flavors to settle and marinate.
  • After 4 hour add fresh blueberries and pecans.

Try Our June Wine Club Trio Selections:

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

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