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FAMILY RECIPES

August Ridge wines are food wines. Here are some of the Zamborelli house recipes for your culinary enjoyment. Please let me know how the recipes turn out and feel free to share the stories of your culinary adventures!

Holiday Arneis Sangria Recipe:

Ingredients
·         1 bottle 2011 August Ridge Arneis
·         ½ Cup white grape juice
·         ¼ Cup Sugar
·         1 Cup fresh Cranberries
·         3 sprigs of rosemary
·         2 granny smith apples, small dice
 1. In a small saucepan, combine grape juice, sugar and 1 cup of wine; bring to a boil.
2. Add cranberries and cook for 30 seconds. When they begin to pop, they’re ready.
3. Strain cranberries, reserving the wine syrup.
4. Add rosemary to hot syrup and set aside to steep.
5. In a pitcher, combine remaining wine, blanched cranberries, and apples. It’s best to chop the apples right before this step.
6. Chill in the refrigerator for at least an hour, then add cooled wine syrup.
7. Garnish with rosemary and serve.



Recipe Name: Sloppy Giovanni

 

Wine Pairing: 2010 Rocco's Red or 2009 Sangiovese

1 1/4 lb spicy Italian Sausage (removed from casing)

1 lb lean ground beef

4 tbsp olive oil

1 cup onion, diced

2 tbl minced garlic

1 cup diced red bell pepper

1/2 cup diced carrot

1/2 cup diced celery

2 tbsp tomato paste

1 can tomato puree (28 oz)

1 can diced tomatoes (28 oz)

4 tsp dried oregano

1 tsp ground nutmeg

1 tsp Italian seasoning

1/2 cup Rocco's Red (or any other dry red wine)

1 1/2  tbl balsamic vinegar

1 1/2 tbl brown sugar

salt and pepper to taste

 

Brown sausage and beef in 2 tbl olive oil over medium high heat.  Break up any large chunks.  Once it is cooked through remove from heat and drain in a colander discarding drippings.  Heat remaining 2 tbl olive oil and saute onion just until soft.  Add garlic and cook one minute.  Stir in red bell pepper, carrot, celery and tomato paste.  Cook until vegetables are softened, about 10 minutes.  Stir in tomato puree, diced tomatoes, oregano, nutmeg, Italian seasoning and browned meat.  Simmer 10 minutes.  Add wine, vinegar, brown sugar and bring mixture to a boil.  Reduce heat and simmer for 20 minutes.  Season to taste with salt and pepper.  Serve on Ciabatta Rolls.

 


Recipe Name: Spaghetti with Hearty Meat Sauce
Wine Pairing: 2007 Sangiovese
 
1/4 pound pancetta or bacon, chopped
2 tablespoons extra-virgin olive oil
1/2 pound mild or hot Italian sausage, removed from casing
1/2 pound ground sirloin
1/2 pound ground pork
4 cloves garlic, crushed
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, finely chopped
1 cup August Ridge Sangiovese
1 cup beef broth
2 (32-ounce) cans chunky style crushed tomatoes
1/4 cup flat-leaf parsley, chopped
1/4 teaspoon allspice
Coarse salt and black pepper
2 pounds spaghetti, cooked to al dente
Grated Romano or Parmesan

 

Method: Heat a deep pot over medium-high heat. Add pancetta or bacon and brown to render the fat. Transfer pancetta to paper towels to drain. To the pan add the oil and the meats and brown and crumble them for 6-8 minutes. Stir in garlic and return pancetta to pan.

Add vegetables to pot and cook with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.

Stir in parsley, allspice and season sauce with salt and pepper to taste. Bring sauce to a boil, reduce heat to medium low, and cook 20 to 30 minutes.

Toss pasta with a couple of ladles of sauce to coat and top with additional sauce. Sprinkle  pasta with lots of cheese.
 

 

 

Recipe Name: Hominy Cheese Soup

Wine Pairing: 2009 Arneis
 
3 slices bacon, chopped
½ small yellow onion, finely chopped
1 medium red bell pepper, chopped
1 clove garlic, minced
1 cup finely chopped green onions
1 can (20 ounces or close to) hominy
2 cups frozen corn kernels
1 ½ cups low-fat milk
1 cup shredded cheddar cheese
Salt and freshly ground pepper to taste
 
Method: Heat medium sauce pan over medium-high heat and add bacon. Cook bacon until crisp and renders fat. Add onion, bell pepper, garlic, green onion and hominy and sauté over medium heat for about 5 minutes. Add corn and milk. Cook over high heat stirring constantly until soup almost comes to a boil. Remove from heat and stir in grated cheese. Season with salt and pepper and serve.
  

Recipe Name: Minestrone Soup
Wine Pairing: 2006 Sangiovese

¼ lb. green beans, trimmed and cut into 1 inch pieces
2 medium zucchini, diced
1 large potato, peeled and diced into ¾ cubes
½ lb cabbage, coarsely shredded
1/3 cup olive oil
3 tbl. butter
2 medium onions, chopped
3 medium carrots, peeled and chopped
3 ribs celery, chopped
2 cloves garlic, minced
1 can (28 oz) Italian tomatoes, undrained
2 cans low-sodium beef broth
1 ½ cups water
½ tsp salt, ¼ tsp  pepper
1 tsp Italian seasoning
1 bay leaf
1 can (15 oz) cannellini beans

Freshly grated parmesan

Method: Heat oil and butter in large stockpot. Add onions and cook 6 to 8 minutes until soft but not brown. Stir in carrots and potato and cook another 5 minutes. Stir in celery and green beans, cook 5 minutes. Stir in zucchini, cook 3 minutes. Stir in cabbage and garlic, cook 1 more minute.

Drain tomatoes, reserving juice. Add broth, water and reserved juice to stockpot. Chop tomatoes and add to stockpot. Stir in Italian seasoning, salt, pepper and bay leaf. Bring to a boil over high heat. Reduce heat to low, cover and simmer 1 ½ hours, stirring occasionally.
Rinse and drain beans and add to stockpot. Cook uncovered over medium low heat 30 to 40 minutes more until soup thickens. Remove bay leaf and serve with cheese.
Adapted from the Cooking Class cookbook (back in 1994 and evolving ever since!)
  
 
Recipe Name: Antipasto Pasta Salad
Wine Pairing: 2007 Sangiovese
 
1 pound rotini pasta
½ tsp salt
2 teaspoons minced garlic
2 teaspoons balsamic vinegar
1 teaspoon Italian seasoning  
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 cups 1/4-inch cubes mozzarella cheese
1 cup thinly sliced oil-packed sun-dried tomatoes, drained 1 cup thinly sliced salami (1/4 pound)
1 cup thinly sliced prosciutto (1/4 pound)
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh basil leaves
Freshly grated Romano or Parmesan cheese
 
Method: Cook rotini in salted, boiling water according to package directions or until just al dente, about 9 minutes.
Mash together the garlic and 1/2 teaspoon salt in a large bowl. Add the balsamic vinegar, Italian seasoning, black pepper, and crushed red pepper. Whisk to blend. Gradually whisk in the olive oil.
Drain the rotini and rinse under cold running water until cool. Add to the vinaigrette, along with the mozzarella, tomatoes, salami, prosciutto, parsley, basil and freshly grated cheese. Toss to mix. Serve immediately or cover and refrigerate until ready to serve. Let the salad return to room temperature before serving. 
  
 
Recipe Name: Marinara Sauce over Thin Spaghetti
Wine Pairing: 2006 Sangiovese
 

2 28 oz cans whole tomatoes
1 large onion, chopped
3 cloves of garlic, minced
¼ cup fresh parsley, chopped
2 tablespoon olive oil
Pinch of red pepper flakes (optional)
Salt and pepper to taste
2 pinches baking soda
1 lb. box of thin spaghetti 

Method: In a large sauté pan, cook onion in olive oil over medium heat until just beginning to brown. Add garlic and cook another minute. Blend tomatoes in blender or with immersion blender and add to pan. Bring to boil and then turn down to a simmer. Simmer 20 minutes. Add red pepper flakes (if using), salt, pepper, parsley and baking soda. Simmer another minute or so to blend flavors. Serve over cooked pasta topped with freshly grated parmesan cheese.

To make this simple sauce even better: After adding spices at the end, turn off heat and stir in 2 tablespoons basil pesto (homemade or store bought).  
  
 
Recipe Name: Ricotta Ravioli with Prosciutto and Peas
Wine Pairing: 2009 Arneis
 
1 package or homemade cheese ravioli
2 tablespoon butter
2 cloves of garlic, minced
¼ lb. prosciutto, thinly sliced into strips
1 cup heavy cream
1/2 cup freshly grated parmesan cheese
1 cup frozen green peas, thawed
Salt and pepper to taste
 

Method: Cook ravioli in a large pot of salted boiling water.  Melt butter in skillet and add garlic, sauté 2 mintues.  Add prosciutto and cook for two minutes.  Add heavy cream and a dash of nutmeg.  Bring to a simmer and cook until cream is reduced by half.  Stir in parmesan and peas.  Season with salt and pepper. Toss with ravioli and serve with crusty Italian bread.


Recipe Name: Zamborelli Carbonara
Wine Pairing: 2009 Arneis
  

5 slices thick cut bacon – diced
¼ cup onion, diced
2 garlic cloves, minced
¼ cup fresh Italian parsley, chopped
1 jar  red pimento
1 medium can sliced black olives, drained
¼ cup chopped zucchini or yellow squash
½ cup frozen green peas, thawed
1 egg
½ cup freshly grated parmesan cheese
Salt and freshly ground pepper to taste
¾ lb thin spaghetti – cooked al dente
 
Sauté bacon until crisp in large sauté pan over medium heat. Remove and drain on paper towel lined plate and set aside. Add onion, garlic, parsley, pimento, olives, squash to pan and sauté until onion is soft. Season with salt and pepper. Add bacon, peas and cooked pasta to pan. Add egg and mix pasta thoroughly to incorporate and coat the pasta over low heat. Remove from heat and add parmesan. Adjust salt and pepper to taste and serve. 

Recipe Name: Three Cheese and Spinach Ravioli
Wine Pairing: 2007 Sangiovese

1 recipe basic egg pasta dough
 
Filling:
1 15oz container ricotta cheese
2 8oz balls fresh mozzarella
½ cup freshly grated parmesan cheese
2 cups fresh spinach, finely chopped
1 large egg
Salt and Pepper to taste
 
Combine all ingredients and stir to incorporate. 

Cook ravioli in salted boiling water – 6 minutes for fresh pasta.

 


Recipe Name: Sundried Tomato Spread
Wine Pairing: 2007 Sangiovese

1 cup sun dried tomatoes packed in oil
4 tablespoon fresh basil
8 cloves of garlic
1/2 cup pine nuts
1 cup parmesan
1/2 c. EVOO
Salt and Pepper – to taste

Blend tomatoes in food processor to chop - then add everything else and puree to blend. Salt and pepper to taste.

This freezes (and re-freezes really well).  

Recipe Name: Spumoni  

1 ½ pints pistachio almond ice cream (Baskin Robbins of course!)

6 maraschino cherries, halved
1 ½ pints vanilla ice cream
½ teaspoon rum flavoring
¾ cup whipping cream
1/3 cup Ghirardelli sweet ground chocolate and cocoa
1 10 oz package of frozen red raspberries, thawed and drained
½ cup whipping cream
¼ powered sugar
dash of salt
 
Method: Chill a 2 quart metal mold in freezer. Stir pistachio ice cream until softened. Spread quickly over bottom and up sides of mold, bringing ice cream all the way to top. Arrange cherries around bottom of mold, pressing into ice cream. Freeze. Stir vanilla ice cream until softened; add rum flavor. Quickly spread over first layer. Freeze. Combine ¾ cup whipping cream and cocoa powder. Beat until stiff peaks form. Quickly spread over vanilla layer. Freeze. Press drained raspberries through sieve; discard seeds. Combine remaining ½ cup whipping cream, powdered sugar and salt. Beat until soft peaks form. Fold in raspberry pulp. Pile into mold; smooth top. Cover with foil. Freeze several hours or overnight. Peel off foil and invert onto chilled serving plate. Rub mold with hot damp cloth to loosen. Cut into wedges.  

Recipe Name: Spinach, Mushroom and Mascarpone Ravioli
Wine Pairing: 2006 Sangiovese

1 recipe basic egg pasta dough

Filling:
¼ cup olive oil
6 oz button mushrooms, sliced
¼ cup chopped onion
1 cloves garlic, chopped
1 10 oz package frozen chopped spinach, thawed and squeezed dried
¼ cup mascarpone
1/3 cup freshly grated parmesan
 
Method: In large sauté pan heat olive oil. When almost smoking add mushrooms and onion. Season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add garlic sauté 1 minute. Add spinach and cook for two minutes. Remove from heat and place mixture into the bowl of a food processor.  

Recipe Name: Pesto Torta
Wine Pairing: 2008 Barbera
 

A drizzle of extra virgin olive oil  
4 pieces sun dried tomato
4 basil leaves
 
3 tubs (6oz) Boursin cheese
¼ cup sun dried tomato spread (see recipe on site)
¼ cup homemade pesto
 
1 baguette, sliced
 
Pour a little olive oil in a small bowl and brush it around. Line the bowl with plastic wrap – the oil will hold it in place. Add another drizzle of olive oil on top of the plastic wrap and brush it all over. Arrange a pattern in the bottom of the dish using the whole pieces of sun dried tomatoes and basil – like a flower shape. 
 
Add half of the cheese to the bowl and smooth the top, pressing it into the bowl firmly (but without messing up your pattern!) Next, layer the sun dried tomato spread, then add a layer of pesto. Carefully press the remainder of the cheese into place on top of the pesto and smooth. Refrigerate up to a day ahead.
 
To serve, pull up on the plastic wrap to loosen then invert onto your serving platter and arrange bread around.  

Recipe Name: Persimmon Bars
Wine Pairing: 2011 Arneis
 

1 cup persimmon pulp
1 tsp. baking soda
1 egg
1 cup sugar
1/2 cup salad oil
8 ozs. pitted dates, finely snipped
1 3/4 cups flour
1 tsp. salt, ground cinnamon and nutmeg
1/4 tsp. ground cloves
1 cup chopped walnuts or pecans

Mix persimmon pulp with soda and set aside.  In a large bowl lightly beat the egg then stir in the sugar, oil and dates.
Combine the flour with salt, cinnamon, nutmeg and cloves. Add to date mixture alternately with the persimmon pulp just until well blended.  Stir in nuts. Spread evenly in a greased and flour dusted jelly roll pan (10x15)   Bake in a 350 degree oven until lightly browned, about 25 minutes.
Cool the cookies then spread with lemon glaze.  Cool thoroughly then cut into bars. 

Lemon glaze:  Blend 2 cup powdered sugar with 2 T lemon juice and mix until smooth.
 

Recipe Name: Nancy's Italian Cookies
Wine Pairing: 2011 Arneis
 

3 cups flour

3 tsp. baking power

½ cup sugar

1 stick butter

2 eggs
½ cup milk (not non-fat)
1 tsp vanilla
 
Work all the above in mixer. Drop by rounded tablespoons onto lightly greased cookie sheet. Bake 350 for 10 minutes or until just lightly browned.  Cool on wire racks.
 
When completely cool frost with powdered sugar frosting (one cup of sugar with a tablespoon or so of water – stir. Add a teaspoon of water until spreading consistency.)  

Recipe Name: Mushroom Ragout over Crisp Polenta
Wine Pairing: 2010 Nebbiolo

Mushroom Ragout 
¼ cup shallots, minced
1 lb assorted mushrooms such as crimini, button and shitake
¾ cup tomatoes, seeded and chopped
½ cup chicken stock
¼ cup Madera wine
2 teaspoons balsamic vinegar
1 teaspoon tomato paste
1 tablespoon parsley, chopped
1 teaspoon fresh thyme, minced
Salt and pepper to taste
 
Saute shallots in 1 tablespoon olive oil in large pan over medium heat until soft. Remove from pan and set aside. Increase heat to high and add half the mushrooms and sauté until browned. Remove from pan. Add another tablespoon of olive oil and add remainer of the mushrooms and sauté. When finished add reserved mushrooms and shallots back to pan and add tomatoes, broth, Madera, vinegar and tomato paste.  Reduce heat to low and simmer for 15 minutes. Sprinkle with fresh herbs and season with salt and pepper.  

Polenta 

Prepare instant polenta cooked to package instructions. I use chicken broth for the liquid and add 1/4 cup grated parmesan off heat at the end. Pour into lightly greased 9x13 glass dish. Chill completely and cut into desired shapes (triangles, circles).  Broil polenta for 3 minutes and then turn sprinkle with a little parmesan and broil for a couple more minutes or until warm and cheese is melted.
 
Arrange polenta on plate and top with mushroom ragout.
 
Adapted from Cuisine at Home 

Recipe Name: Mixed Greens with Cremini Mushrooms and Parmigiano-Reggiano
Wine Pairing: 2010 Nebbiolo

2 tablespoon olive oil

1 teaspoon freshly squeezed lemon juice
Large pinch of kosher salt
8 cups mixed baby greens
2 ounces cremini mushrooms, wiped clean and thinly sliced
1 ¼ cups freshly shaved parmesan (use a vegetable peeler)
Freshly ground pepper
 
Method: Whisk lemon, olive oil and salt together in large bowl. Add greens, mushrooms and freshly ground pepper, toss well. Fold in parmesan shavings. Divide among six plates and serve. 

Recipe Name: Cream Scones
Wine Pairing: 2011 Arneis 

I know scones are supposed to be a breakfast treat but John’s favorite dessert is fresh scones and a glass of our 2008 Arneis.  

2 cups flour
1 tbl baking powder
¼ tsp salt
¼ cup sugar
1/3 cup butter, cold and cut up
1/3 cup dried cherries, apricots, cranberries or raisins
1 cup whipping cream
 
Preheat oven to 375.
 
Method: Combine flour, baking powder, salt and sugar in a large bowl. Add butter and use your finger tips to incorporate until crumbly. Stir in dried fruit and whipping cream and mix just until moistened. Turn out dough onto floured board and knead 5 or 6 times. Press dough into a round about ½ thick. Cut wedges and place on lightly greased cookie sheet. Bake at 375 for about 15 minutes or until golden brown.  

Recipe Name: Cous Cous Caprese Salad
Wine Pairing: 2009 Arneis
  

2 cups plum tomatoes, sliced in half

¾ cup fresh mozzarella – pearl size preferably

3 tbl shallots, minced
2 tbl extra virgin olive oil
½ tsp salt
½ tsp black pepper
1 garlic clove, minced
1 ¼ cup chicken broth
1 cup uncooked whole wheat couscous
¼ cup  fresh basil chopped 

Combine the first seven ingredients and refrigerate for at least 30 minutes. Bring broth to a boil and add couscous. Remove from heat and let stand 5 minutes. Fluff with a fork and cool. Add couscous and basil to tomato mixture and gently toss. 


Recipe Name: Chicken Salad
Wine Pairing: 2009 Arneis
 

1 Rotisserie Chicken – store bought
1 cup mayonnaise (less if you prefer)
1/3 cup minced shallot
1 tsp minced fresh tarragon leaves
¼ cup raisins
¼ cup finely chopped celery
¼ finely chopped red bell pepper
½ cup finely chopped smoked almonds
 
Method: Remove meat from chicken and cube or shred. Place chicken in large bowl and add remaining ingredients.
 
For tea sandwiches: Spread on wheat or white bread, trim crusts and cut into 4 triangles.
 
For a light salad supper: 1 bag of mixed greens divided among 4 plates. Top with chicken salad and garnish with some of the smoked almonds. If you prefer, dress the salad with vinaigrette of your choice first.  

Recipe Name: Carmelized Onion and Blue Cheese Tartlet
Wine Pairing: 2009 Arneis  or 2009 Sauvignon Blanc

2 teaspoons butter

4 cups vertically sliced onion
1 cup thinly sliced shallot
1 tablespoon sugar
4 garlic cloves, minced
¼ cup Vino Bianco de Pasto (or other dry white wine)
¼ cup low-sodium chicken broth
1/3 cup blue cheese
3 tablespoon finely chopped fresh chives
1 ½ tablespoons chopped fresh thyme leaves
Pinch of salt
24 phyllo tartlet shells
 
Method:   Heat butter in large non-stick skillet over medium high heat. Add onion and shallots and sugar. Saute until onion is lightly browned, about 8 minutes. Add garlic and sauté 1 minute. Stir in wine and broth; cook until liquid evaporates. Remove from heat and stir in cheese, chives, thyme and salt. Cool slightly. Spoon mixture into tartlet shells and serve.  

Recipe Name: Butternut Squash Soup with Ravioli with Pillow
Wine Pairing: 2009 Arneis
 

1 tablespoon butter

1 onion, chopped
1 tablespoon fresh sage, chopped
1 2 ¾ butternut squash, halved, seeded and chopped (5 cups)
5 cups canned low-salt chicken broth
1/3 cup freshly grated Parmesan cheese
 
Method: Melt butter in heavy large pot over medium heat. Add onion. Cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to a boil. Reduce heat and simmer until squash is tender, about 25 minutes. Puree soup with a hand held blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. Place three cheese ravioli in bowl and ladle soup on top. Top with fried sage leaves.
 
24 fresh sage leaves
2 tablespoon butter
 
Method: Melt butter in large sauté pan over medium heat. Add sage leaves and sauté until brown and toasted. 

Three cheese ravioli recipe to follow.


Recipe Name: Basic Pasta Dough

In our family I’m the one who makes the pasta. It is one of those simple things in life that is virtually impossible to describe – maybe because it is so simple. The recipe below, or a version very similar, is found in virtually every Italian cookbook and every Italian family’s history somewhere. The clearest description of it all that I have found is in Lidia Bastianich’s book Lidia’s Italian Table. In the end, however, you will discover that making pasta becomes a reflexive action not a conscious thought. So if it is new to you keep at and one day you will discover that when you need it you just make it and the worry is gone. – John  

4 cups all purpose flour
6 large eggs
½ teaspoon salt
1 teaspoon olive oil
Warm water as needed
 
Method: Beat the eggs, salt and olive oil together. Mound the flour onto a pastry board or counter. Make a depression in the center and slowly add the egg mixture beating into the flour. (Try not to break out of the little bowl you’ve made from the flour or you will have a bit of a mess on your hands….) As you combine the egg and flour it will form into a rough sticky ball and consume all of the flour on the board. If you discover that you do not have enough liquid add a few drops of warm water. At this point use your hands to gather the remaining flour into the ball and set aside for a moment.
Clean your hands off by rubbing them briskly together so that the dough stuck to your fingers balls up and falls off. Scrape your board or counter clean of the sticky bits of dough that remain and liberally dust both the board and your hand with flour.
 
Knead the dough for about 15 – 20 minutes. Add flour to the board or your hands to keep the dough from sticking. You can tell when it is done as the surface will quite suddenly become silky smooth and the dough texture will be even and firm with a bit of spring to it. In addition to kneading with the heel of your hand pushing away, folding, turning one quarter and pushing away again intersperse working the dough straight down by pushing the knuckles of your fingers into it as if to spread it out. I can’t tell you why but it seems to work out better if this technique is included.
 
Once done kneading, cover tightly with plastic wrap and set aside at room temperature for at least an hour. You can prepare the pasta a day ahead and keep in the refrigerator but be sure to bring it back up to room temperature before working it.
 

At this point you are done. You can roll it out thin and slice it with a knife, run it through a hand crank pasta cutter or an attachment on your mixer. Just be careful not to let it dry out and if you are using a mechanical cutter do not overwork the dough in the process.


Recipe Name: Tuscan White Bean Soup
Wine Pairing: 2009 Arneis
 

2 tablespoon butter
1 tablespoon olive oil
2 shallots, chopped
1 sage leaf
2 15oz cans of cannelloni beans, drained and rinsed
4 cups vegetable broth
4 cloves of garlic, chopped
½ cup heavy cream
½ tsp ground pepper 

Directions: In medium soup pot add butter, olive oil and shallots. Cook until softened, about 5 minutes. Add sage and beans and stir to combine. Add stock and bring to a simmer. Add garlic and simmer until softened, 10 minutes. Using an immersion blender puree the soup until smooth. Once pureed add cream and pepper. Keep warm, covered over very low heat.


Recipe Name: Baked Ziti
Wine Pairing: 2006 Sangiovese
 

1 pound dried ziti pasta
Kosher salt
3 1/2 cups Spicy Tomato Sauce, recipe follows
¾ cup freshly grated Parmesan, divided
1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
Freshly ground black pepper
Pinch of crushed red pepper or to taste
Directions: Preheat the oven to 400 degrees F. Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain.
In a large bowl, toss the cooked pasta with the marinara sauce, ½ cup of the Parmesan and the cubed mozzarella pieces. Season with the black pepper and red pepper to taste, and mix until well combined. Transfer the pasta to an oiled 9- x 13-inch baking dish. Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.

 

Spicy Tomato Sauce

3 tablespoons olive oil
1 medium onion, finely chopped
6 garlic cloves, minced
1 ½ teaspoons dried Italian seasoning
½ teaspoon dried crushed red pepper
2 28-ounce cans Italian-style tomatoes
1 cup canned crushed tomatoes with added purée
1/2 cup 2006 August Ridge Sangiovese or other dry red wine

 
Directions: Heat oil in heavy large saucepan over medium heat. Add onion, garlic, Italian seasoning and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Add remaining ingredients and bring to simmer. Cook for about 1 hour 15 minutes, breaking up tomatoes with spoon and stirring occasionally. Season sauce to taste with salt and pepper.

 

Recipe Name: Zamborelli Meatballs
Wine Pairing: 2006 Sangiovese
 

1 lb hamburger
1 ¼ cup bread crumbs
½ cupped minced onion
1 egg
2 tsp dried basil
salt and pepper to taste
2 tablespoon milk
 

Directions: Mix all ingredients well. Roll into balls. Bake at 350 for about 30 minutes.

 

Recipe Name: Italian Vegetable Gratin
Wine Pairing: 2007 Nebbiolo
 

5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 cup finely grated Parmesan
Directions: Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
Recipe courtesy Food Network/Tyler Florence

Recipe Name: Raspberry Tiramisu
Wine Pairing: 2008 Barbera
 

1 cup seedless raspberry jam

6 tablespoons orange liqueur (recommended: Grand Marnier)

1 pound mascarpone cheese, at room temperature
1 cup whipping cream
1/4 cup sugar
1 teaspoon pure vanilla extract
28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
Confectioners' sugar, for serving

 

Directions: Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.

Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.
Dust with the confectioners' sugar and serve.
Recipe courtesy Food Network/Giada De Laurentiis

 

Recipe Name: Bagna Cauda

Wine Pairing: 2007 Nebbiolo

1 cup extra-virgin olive oil

5 tablespoons minced garlic

1 stick unsalted butter, cut into pieces

8 to 10 anchovy fillets, chopped

1/2 teaspoon fresh lemon juice

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 pinches cayenne pepper

Raw vegetables for dipping: celery sticks, red and/or yellow bell pepper strips, carrot sticks, fennel strips, radishes (halved or quartered, depending upon size)

Steamed vegetables for dipping: asparagus spears, artichokes (trimmed, chokes removed, leaves separated, heart sliced)

Cubes or slices country style bread, for dipping

Directions:
In a saucepan, heat 1/4 cup of the oil over medium heat. Add the garlic and cook, stirring, until fragrant and soft, about 1 minute. Add the remaining 3/4 cup oil and the butter and cook gently, stirring, to melt the butter. Add anchovies, lower the heat to low, and cook, stirring, until the anchovies dissolve, 5 to 10 minutes. Remove from the heat and stir in the lemon juice. Adjust the seasoning to taste with salt, pepper, and cayenne (keeping in mind that the anchovies are salty).

Decoratively arrange the vegetables on a large platter and season lightly with salt. Transfer the anchovy mixture to an earthenware pot, or fondue pot fitted with a flame underneath, and place in the middle of the vegetables. Keep the sauce hot over a small flame. Serve immediately with long handled forks for dipping the vegetables into the sauce.

 

Recipe Name: Pizza Crust

Wine Pairing: 2006 Sangiovese

1 cup warm water (110 degrees)

1 tablespoon sugar

1 packet active dry yeast

3 tablespoon olive oil

1 teaspoon salt

2 ½ cups all purpose flour

Directions:  Stir water, sugar and yeast together.  Let stand 5 minutes.  Add olive oil, salt and flour.  Stir until well blended. Knead  the dough a few times and then gather into a ball.  Let rest, covered, for about 10 minutes.  Pat dough onto your pizza paddle either rest and let rise or top with your favorite pizza toppings.  Bake at 450 on a well heated pizza stone.

 

Recipe Name: Cheese Fondue

Wine Pairing: 2009 Arneis

1 cup grated Fontina

1 cup grated Gruyere

5 teaspoons cornstarch

6 ounces thinly sliced pancetta, chopped

1 cup 2009 August Ridge Arneis

Bite-size pieces of crusty Ciabatta bread

Directions:
Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all pancetta.

Transfer the cheese mixture to a fondue pot. Serve with bread.

 

Recipe Name: Marinated Cheese with Baguette

 

2 blocks (8 oz) white cheddar cheese

2 blocks (8 oz) cream cheese, softened

3/4 cup chopped roasted red peppers

1/2 cup olive oil

1/4 cup white wine vinegar

1/4 cup balsamic vinegar

3 tbsp chopped green onions

3 tbsp minced fresh parsley

2 tbsp minced fresh basil

1 tbsp sugar

3 garlic cloves, minced

½ tsp salt

½ tsp pepper


Slice each block of cheddar into twenty ¼ in. slices.  Cut each block of cream cheese into 18 slices; sandwich between cheddar slices, using a knife to spread evenly.  Create four 6 inch long blocks of cheese; place in a 9x13 glass dish.

 

In a small bowl, combine peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese.

Cover and refrigerate overnight, turning once.  Drain excess marinade.  Serve cheese with toasted baguette.

 

Recipe Name: Crabmeat Deviled Eggs “Chesapeake”

 

12 eggs

¾ cup mayonnaise

1 tbl Dijon mustard

1 tsp lemon juice

1 tsp Worcestershire sauce

3 green onions, chopped and divided

1 ½ tsp Old Bay Seasoning

½ lb crab meat, picked clean of shell and cartilage

diced red bell pepper for garnish, optional


Gently place eggs in large saucepan and cover with cold water.  Bring the eggs to a boil over high heat; reduce and simmer for about 18 minutes.  Rinse in cold water. 

Peel the hard cooked eggs and cut in half lengthwise.  Carefully separate the yolks from the whites and place yolks in a large bowl.  Mash the yolks together with mayonnaise, mustard, lemon juice, Worcestershire sauce, 1 ½ tbl green onions and Old Bay.  Mix well.  Gently mix in crabmeat to avoid breaking it up.  Spoon the crabmeat mixture into the egg halves.  Sprinkle with additional seafood seasoning, if desired.  Garnish with red bell peppers and remaining green onions, serve chilled.



Recipe Name: Stuffed Dates


14 large soft Medjool dates, sliced lengthwise halfway trough and pitted.

1 ounce blue cheese, room temperature

2 oz cream cheese, room temperature

Walnut pieces


Toast walnuts in a 400 degree oven until fragrant – 2 minutes.

Mix the blue cheese and cream cheese and place into a piping bag.  Fill date halves and top with a walnut piece. Serve.

 

 

August Ridge Vineyards

8790 E. Highway 41

Creston, CA 92432

(805)239-2455

jill@augustridge.com