ARE YOU READY FOR YOUR SOLSTICE PARTY?

We are approaching the Summer Solstice, this coming Sunday, June 21.  At hope & grace Wines, we can’t think of a better way of celebrating the day that gets the longest amount of sunlight with a little elegant outdoor dining.  Regardless of how much space you have in your backyard, there many ways to enjoy some al fresco dining.

• Natural candlelight always glams up your parties, so grab a variety of sizes and colors.
• Place strategically around the space, so as to eliminate any unnecessary big lights.  LED light strands are readily available at many stores (ex: Pier One Imports) and come in great shapes and figures (and don’t require electricity)!  Dress up a tree, an umbrella or piece of patio furniture to add some fun, whimsy to the experience.
• If you are lucky enough to have a flower garden, raid it for the most colorful, beautiful stems, and don’t worry about matching vases.  You can always make a trip to the local Farmer’s Market (www.localharvest.org for a listing in your town) where not only a stunning bouquet is most likely to be found, but you can always discover some local flavors to enhance your party.
• Choose your favorite playlist to keep everyone energetic and upbeat.  Use a current poppy blend or stick with a classic Frank and Dean.  If you don’t have speakers, place your smartphone into an empty, dry wine glass.  You’ll be amazed at the sound!

OK, HERE’S THE PLAN….

Pop a few bottles of 2013 hope & grace Pinot Gris into the fridge a few hours before your party.  You’ll enjoy aromas of apple, honey and fresh melon, with hints of lime zest and pepper.  It’s a great balance of citrus, apple and minerality.  Enjoy glasses of this crisp Pinot Gris with a simple Scallop, Mango & Avocado Salad (recipe below).

And, when the sun finally does set, enjoy the rest of your evening under the stars!

Scallop, Mango and Avocado Salad

Serves 4

(from Williams Sonoma Cookbook)

Chile Lime Vinaigrette

½ jalapeno chile, seeded and minced

Juice of 2 limes

¼ c olive oil

Coarse salt and freshly ground pepper

1 mango

1 avocado, pitted, peeled and cut into ½” cubes

Juice of ½ lime

2 T unsalted butter, melted

12 sea scallops

Coarse salt and freshly ground pepper

6 c mixed salad greens

2 green onions, including tender green tops, sliced on the diagonal

1. To make the vinaigrette, in a small bowl, combine the jalapeno and lime juice.  Whisk in the olive oil.  Season with ½ t salt and pepper to taste.  Set aside until serving.  The vinaigrette can be made up to 2 hours in advance.
2. Stand mango on one of it’s narrow sides on a cutting board.  Using a sharp knife, cut slightly off center, slicing all of the flesh from one side of the pit in a single piece.  Repeat with the other side.  Hold 1 section, flesh side up, in your hand.  With the tip of the knife, score the flesh lengthwise, then crosswise, forming  ½ inch cubes and taking care not to cut the peel.  Press against the center of the peel to force the cubes upward, then run the knife against the base of the cubes to free them, allowing them to drop in a nonreactive bowl.  Repeat with the remaining section.  Add the avocado and lime juice to the mango cubes and toss together.  Set aside.
3. Preheat the broiler (grill).  Line a rimmed baking sheet with aluminum foil.  Put the melted butter in a shallow bowl.  Add the scallops and turn to coat lightly.  Arrange the scallops on the baking sheet, spacing them evenly.  Season with salt and pepper.  Slip the scallops under the broiler about 6” from the heat source and broil until golden on top, about 1 ½ minutes.  Turn the scallops over and broil until the tops are golden and centers are nearly translucent.  Remove from the broiler.
4. In a bowl, toss the salad greens with ½ of the vinaigrette and divide among chilled individual plates.  Divide the mango and avocado cubes evenly among the plates.  Place 3 scallops on each salad.  Add any juices from the scallops to the remaining vinaigrette, stir to mix, and then drizzle the vinaigrette on and around the scallops.  Garnish the salad plates with green onions and serve at once.

Pair with our 2009 hope & grace Malbec

Recipe created by Chef Sean O’Toole of Hopper Creek Kitchen the signature restaurant of Hotel Yountville

Ingredients:

Preparation: (Serves 4)

Inspired by the end of a “winter”(I use this term loosely as not to offend anyone) season and the beginning of a new growing season, I dished out a can of Urbani Truffle products to each of the hope & grace team members. The assignment? Concoct the perfect, decadent and soul-warming pasta recipe… Let’s say goodbye to “winter” and welcome spring! Use either season as an inspiration…

Here are two of my colleagues unbelievable truffle/pasta recipes…. Special Thanks to VICKIE AND CINDY!!!!!

Vickie’s White Truffle, Porcini and Lamb Risotto

Braised Lamb
1 ½ lb  lamb shanks, not trimmed
½ cup dry red wine (or more)
2 heaping T Dijon mustard
2 t sea salt
1 t freshly ground black pepper
½ head of garlic
½ yellow onion
olive oil to brown onions, garlic and lamb
Chop garlic and onions, add to olive oil in frying pan, brown.
Remove lamb shanks from pan and deglaze pan with red wine, adding mustard as well.
Place lamb, and sauce from frying pan in slow cooker.  Cook approx. 3 hours high, 3 hours on low.  May take less time.

Risotto
6 tablespoons butter, divided
16 oz Arborio Rice
4 cup hot vegetable broth
½ cup grated parmesan cheese
6.1 oz can Urbani White Truffles and Porcini sauce

Melt 3 T butter in heavy large saucepan over medium heat. Add rice, stir 1 minute. 
Add 1 cup hot broth.  Simmer until broth is almost absorbed, stirring often.  Repeat, using remaining broth, 1 cup at a time.  Stir and simmer until mixture is creamy, about 20 minutes longer.  Stir in remaining 3 T butter, parmesan cheese, and Urbani White Truffles and Porcini sauce.
Add braised lamb to risotto, garnish with parsley and serve with 2008 hope & grace Russian River Pinot Noir.
PS.  I would add asparagus next time!

Cindy’s Truffled Pasta

1 can Urbani Tomatoes Truffle Thrills
4 Tbsp. Tomato paste
3 Tbsp. finely sliced shallots
3/4 cup sliced shitake mushrooms
1/4 cup sliced baby portobello mushrooms
1/4 cup dry red wine
1 tsp fresh chopped oregano
1/2 tsp fresh chopped rosemary
3 Tbsp Olive oil Plus  additional to finish
1/2 cup water or stock

Heat olive oil until shimmering, add shallots and sauté until barely tender, add shitake and portobello mushrooms, sauté until they release their liquid. Sauté until pan is almost dry, kick up the heat and deglaze the pan with the wine. Sauté 4 minutes, add the oregano and rosemary, let cook 3 or 4 minutes. Add Urbani tomato Thrill, and tomato paste. Stir together, add 1/4 water or stock if very thick, bring to a simmer. Simmer 12 minutes, watching thickness and adding water or stock for desired thickness.
Serve over warm parmesan polenta or cooked pasta of your choice! Enjoy with hope & grace 2009 Santa Lucia Highlands Pinot Noir.

As we swap books and recipes we are always looking for great staples that can be tweaked to our fancy to elevate the delicious elixir in our glass in hopes of reaching “Napa Nirvana”. The ‘Seasons in the Wine Country’ features recipes from the Culinary Institute of America at Greystone provides wonderful recipes that ensure perfect results from their easy to follow directions. With a few practice rounds(yes my job is soooo hard… haha) you can start to elaborate and unleash that creativity and make it your own….

This recipe was perfect with our 2009 hope & grace Santa Lucia Highlands Doctor’s Vineyard Pinot Noir… Sweet, savory, salty and succulent! So delicious the dogs won’t have a chance to taste even a morsel!

Roasted Pork Tenderloin with apple bacon compote-Recipe by The Culinary Institute of America at Greystone, Cate Conniff, Seasons in the Wine Country -

1. Preheat oven to 400°F. Mince 8 of the sage leaves and reserve until needed.

2. Bring the tenderloins to room temperature and dry completely with paper towels.

3. Place a roasting rack on a baking sheet. Season the pork with 1 teaspoon of the salt and ¼ teaspoon pepper. In a large sauté pan or skillet over medium-high heat, heat the 2 tablespoons of oil until a sheen develops and oil begins to separate. Add the pork and brown well and evenly on all sides, turning occasionally, about 2 minutes per side.

4. Remove the pork from the pan (reserve the pan) and place the pork on a roasting rack. Place the pork on the middle rack in the oven and roast until the center of the meat reaches and internal temperature of 145°F for medium-rare( pink in the middle), about 25 minutes, or 150°% for medium, 30 to 35 minutes.

5. While the pork roasts, add the bacon to the reserved pan and cook over medium heat, stirring frequently, until crisp, 6 to 8 minutes, stir in the garlic and cook for 30 seconds or until aromatic. Stir in the onion, minced sage, and thyme and sauté stirring and scraping the bottom of the pan for browned bits, until the onion is tender, about 4 minutes. Add the apples and sauté, stirring often, until lightly caramelized and tender, about 5 minutes.

6. Turn the heat to high and add the cider to deglaze the pan. Scrape any remaining browned bits from the bottom of the pan. Lower the heat to medium-high and reduce the liquid to a thick glaze, stirring occasionally, 4 to 5 minutes. Season with the remaining ½ teaspoon of salt and the ¼ teaspoon of pepper. Remove from eh heat and keep warm.

7. Remove the pork from the oven and cover loosely with aluminum foil. Let stand 10 minutes. The internal temperature will continue to rise by 5 to 10 degrees.

8. While the pork is resting, hear the 1 cup canola oil in a small sauce-pan over medium-high heat. Once the oil is warm enough so that the sage sizzle without smoking, fry the remaining 16 sage leaves until crisp, 10 to 20 seconds. Remove the sage leaves and drain on a plate lined with paper towels.

9.Cut the pork into ½-inch-thick medallions. Arrange the medallions and border with about ½ cut apple and bacon compote per serving. Place 2 sage leaves on each plate and serve immediately.

As always, we encourage you to try this recipe than make it your own… we always like to go a little barbeque with everything. Throw together some cayenne, smoked paprika, dry mustard, salt and pepper and add something extra to your pork. It’s great with the apple bacon compote…

You won’t stuff this pork into the couch cushions that’s for sure! Bon Appetit!