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
- 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
- Preheat broiler.
- 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.
- Place the sausage and pepper mixture into a bowl. Mix in mayo and set aside.
- Brush flatbread lightly with oil and place on a cookie sheet. Toast in the oven for 45 seconds on broil.
- 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.
- 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.
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
- 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!
- Parchment paper
- Springform cake pan, 10 in.
- 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.
- In a mixing bowl, combine flour, baking soda, baking powder, and salt.
- 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.
- 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.
- Place on center rack of oven. Bake 50 minutes or until cake springs back from touch. Cake should be a nice golden brown.
- 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.
- Dust with sugar, top with fruit of your choice and serve!
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
- 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
- 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.
Visit our wine store to get a bottle of Mossback Russian River Valley Chardonnay!
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
- 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
- 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
- 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.
This April we chose to do something a little different for our quarterly Wine Club recipe. We teamed up with the author of The Davis Farmer’s Market Cookbook, Ann M. Evans, to bring you a delightful Spring dish that pairs wonderfully with The Arsonist 2017 Estate Bottled Chardonnay– a personal favorite of mine. I’m grateful to the talented Ann Evans for taking time to create this recipe for us and I hope you all enjoy it as much as we do!
Recipe: Warm Leek Salad with Oil-Cured Olives and Eggs
Makes: 4 – 6 servings | Prep time: 20 minutes
- 2 bunches leeks (6 large or 12 baby leeks)
- ½ cup Matchbook Extra Virgin Olive Oil
- 3 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- ½ cup oil-cured black olives, pitted and chopped, about ¼ cup
- 1 hard-boiled egg, chopped (we used our local source – fresh eggs from winemaker Dan Cederquist’s chickens)
- Trim the ends of the leek greens, leaving 5 inches of green intact. Trim off the roots. For large leeks, cut in half lengthwise. For baby leeks, leave whole. Rinse well.
- Steam the leeks until fork tender (2 to 5 minutes).
- Make the dressing: Stir olive oil, mustard and vinegar together in a small bowl. Set aside.
- Remove leeks from steamer and hold under cold water for a few seconds. Drain and transfer to an oval platter, arranging them so that they are all facing the same direction. Cut down crosswise through the leeks every 1 to 1½ inches.
- Pour the dressing over the leeks while they are warm. Sprinkle with chopped egg and olives. Serve warm or at room temperature. Enjoy!
“The crisp and slight pungency of the leeks blend nicely with the buttery saltiness of the olives and sweet creaminess of the boiled eggs. These flavors provide a spectrum of flavor that is balanced out beautifully by a cool sip of The Arsonist Chardonnay. Pair with a grilled chicken thigh and you’ve got yourself a meal!”– Matchbook team member and in-house taste tester, Ken Lazzaroni.
- For an additional kick, add grated Pecorino Romano cheese, a dash of sea salt and fresh cracked pepper to taste.
- Make it a meal – pair with a grilled chicken thigh or a savory lamb chop.
- Add two generous spoonfuls of leek salad to butter lettuce cups and serve as an appetizer!
About: Ann M. Evans
The award winning Davis Farmers Market Cookbook celebrates America’s favorite farmers market’s 40th anniversary. Author and market co-founder Ann M. Evans invites you to shop and cook through the seasons in Northern California, or anywhere with a Mediterranean climate. The foreword by restaurateur Alice Waters of Chez Panisse highlights the importance and fun of shopping at a farmers market. The cookbook features 75 recipes organized by season in the same manner as a meal is served, beginning with appetizers, salads and soups, followed by main courses and side dishes, and ending with desserts.
For more than forty years, Ann M. Evans, former mayor of Davis, California, has helped to bring healthful eating to an ever-growing audience through her professional work with local and state governments, school districts and nonprofit organizations. In keeping with her philosophy that all children deserve a local and delicious school lunch and will benefit from garden-based learning, the net proceeds from the sales of The Davis Farmers Market Cookbook are dedicated to the Davis Farmers Market Alliance program in the schools, Davis Farm to School.
Purchase The Davis Farmer’s Market Cookbook in the Matchbook Tasting Room throughout the month of April.
Wine Club Member Price: $16.95 | Regular Price: $26.95
Not a member of our wine club? We’d love to have you! Email me at firstname.lastname@example.org to sign-up!