Sequoia Grove - 2021 Recipe Collection - Sequoia Grove Winery
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Sequoia Grove
winery
Recipe Collection
2021
MEET CHEF BRITNY MAUREZE
IN-HOUSE WINE & FOOD EXPERT
Winery Chef, Britny Maureze, joined Sequoia Grove in the summer of 2018, building the Wine
& Food Pairing program from the ground up. A graduate of the Culinary Institute of America
in Saint Helena, Chef Britny began her culinary career at Chateau Montelena Winery. Serving
as both Resident Chef and Tasting Room Associate, Britny gained knowledge and experience
on the intricacies of pairing dishes with Napa Valley wines, as well as educating guests on
wine characteristics and winemaking. Britny went on to hone these skills as Executive Chef at
Signorello Estate, crafting multi-course wine and food pairings, as well as dining experiences for
special events. Most recently, Britny served as Winery Chef at St. Supéry Estate where she focused
her creative energies on designing culinary experiences highlighting seasonal produce as the best
way to enhance enjoyment of wine.
Britny has built a 5-star, award-winning experience with a focus on enhancing the enjoyment of
Cabernet Sauvignon through both traditional and non-traditional wine and food pairings.
The following recipes are some of her latest unexpected wine and food pairings. Enjoy!
1
CALIFORNIA LOBSTER ROLLS
Try with our Haire Vineyard Chardonnay
INGREDIENTS
• 1 ½ pounds cooked lobster meat • ¼ cup celery, small dice
• Zest of 1 lemon • 1 avocado, thinly sliced
• 1 tbsp fresh squeezed lemon juice • Salt and pepper to taste
• ¼ cup Crème fraiche • 4 brioche buns
• 1 tbsp chives • 2 tbsp salted butter melted
• ½ tbsp minced parsley • Maldon salt for finishing
• ½ Tbsp minced tarragon
DIRECTIONS
Chop lobster meat into small pieces and place it into a mixing bowl. Add lemon zest and squeeze
in lemon juice, add crème fraiche, diced celery, herbs, and a little salt and pepper. Mix everything
together and set aside.
Heat a large skillet over medium heat and brush the insides of the brioche buns with melted
butter. Place them buttered side down in the skillet and toast until deep golden brown.
Divide lobster evenly among the rolls, top with avocado and finish with a sprinkle of Maldon salt.
SERVES 4
The unctuous quality of this Chardonnay makes it well-suited to pair with succulent seafood
like lobster. The supple texture of the wine complements tender lobster tail, while the toasted
brioche bolsters butter and barrel tones. The herbs, lemon, and tangy crème fraiche enhance the
contrasting facets of fruit and bright acidity that make this chardonnay so versatile and satisfying.
2
SOY AND MISO MARINATED FLAT IRON STEAK
WITH BOK CHOY AND SHIITAKE MUSHROOMS
Try with our Tonella Vineyard Cabernet Franc
INGREDIENTS
• ½ teaspoon coriander • 3 tablespoons rice vinegar
• ½ teaspoon cardamom • ¼ cup soy sauce
• 4 tablespoons mirin • 1 tablespoon toasted sesame oil
• Juice of 1 lime • 1 16 ounce flat iron steak
• 1 Tablespoon fresh ginger, grated • ½ pound large shiitake mushrooms, stemmed
• 1 tablespoon chili paste • 4 baby bok choy, halved lengthwise
• 3 tablespoons brown miso paste • 3 Tablespoons toasted sesame seeds
• 2 tablespoons brown sugar • ¼ cup scallions, thinly sliced
DIRECTIONS
Place steak in a shallow baking dish. Whisk together all the marinade ingredients and pour over
steak, turning to coat. Cover and refrigerate for 3-4 hours. When ready to cook, preheat grill, you
can use an outdoor grill or cast iron, over medium-high heat. Remove steak from marinade, pat
dry, and season lightly with salt and pepper as there isa lready have some salt from the soy sauce.
Pour the marinade into a small sauce pan and heat over medium heat until hot and simmer for 10
minutes. Cover, and set aside.
Brush the bok choy and mushrooms with olive oil and season with salt and pepper.
Grill steak, mushrooms, and bok choy until meat is medium-rare and vegetables are partially
charred and beginning to soften, turning occasionally, about 8 minutes for steak, 6 minutes for
mushrooms, and 5 minutes for bok choy. Alow the steak to rest for about 5 minutes. Slice and
serve alongside the bok choy and shiitakes. Drizzle with marinade sauce and garnish with toasted
sesame seeds and scallions.
SERVES 4
Cabernet Franc has such a lovely savory quality that can do very well with Asian flavors. The
earthy, meaty shiitakes complement the Rutherford dust component extremely well. The subtle
acidity and sweetness in the marinade help bolster soft fruit, and the meat itself tempers tannin
and fleshes out the wine’s elegance.
4
PAN ROASTED DUCK BREAST WITH SWEET
POTATO PURÉE AND CRANBERRY SAUCE
Try with our Lamoreaux Vineyards Cabernet Sauvignon
DUCK
• 1 ½ - 2 pounds boneless duck breasts For the sweet potato purée:
• Kosher salt • 2 pounds sweet potatoes, peeled and cut into
• Freshly ground black pepper 1-inch chunks
• ¼ cup heavy cream
For the sauce: • Juice and zest of 1 orange
• 1 cup fresh or frozen cranberries • 1/4 tsp ground cayenne pepper
• Juice and zest of 1 orange • Kosher salt and freshly ground black pepper
• 2 Tbsp maple syrup • 1 stick butter, room temperature
• 1 Tbsp fresh ginger, grated
• 1 sprig fresh rosemary, leaves removed from
stem and minced
• Pinch of Kosher salt
• 2 Tbsp rendered duck fat
DIRECTIONS
For the Sweet Potatoe Purée:
Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom
of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the
pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check
occasionally to be sure the water doesn’t boil away.
Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment.
With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper,
1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1
tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot.
For the Duck:
Place a large cast iron skillet over medium heat.Score the duck breasts using a sharp knife in a
diagonal diamond pattern across the fat side of the breast. Score deeply but don’t cut through the
flesh, just the fat. Season both sides of the breasts liberally with the salt and pepper.
Place the duck fat side down into the skillet. Sear until the fat becomes crispy and turned a deep
golden brown color, about 5-6 minutes. Flip the breasts over in the pan and sear on the other side
for an additional 2-3 minutes. Remove the duck from the skillet when the internal temperature
has reached 130°F (medium-rare). Transfer to a plate or cutting board, cover and let rest for 5-10
minutes before slicing.
4
ROASTED DUCK CONTINUED...
DIRECTIONS
For the Cranberry Sauce:
Combine all the ingredients in a small sauce pot over medium-low heat.
Bring to a simmer then reduce the heat to low. Stir and help break down the cranberries with a
spatula as they cook until thickened, about 10 minutes. Purée in a blender until very smooth and
press through a tami or fine mesh strainer to remove ginger and cranberry fibers.
To serve, plate the sweet potato Purée, top with sliced duck breast, and drizzle with the cranberry
sauce
SERVES 4
This cabernet is decadence in a bottle. Just like duck is decadence on a plate. Voluptuous fruit
and youthful vibrance drive this wine, making the succulence of duck and zing of cranberry its
perfect fit. The duck makes the wine even more expressive, showing off floral details and pops of
spice. Cranberry sauce bolsters juiciness, while the sweet potato Purée provides creaminess that
tempers the tartness of cranberry and a smooth foundation to the plate.
5LAMB BOLOGNESE
Try with our Stagecoach Vineyard Cabernet Sauvignon
INGREDIENTS
• 2 Tbsp olive oil • 3 sprigs fresh oregano
• 1 pound ground lamb shoulder • 3 sprigs fresh thyme
• Kosher salt • 1 fresh bay leaf
• 2 medium carrots, small dice • Pinch chile flakes
• 1 stalk celery, small dice • 1 pound tagliatelle pasta
• 1 small red onion, small dice • 1/4 cup grated Pecorino
• 2 cloves garlic, minced • 2 Tbsp heavy cream
• 2 cups dry red wine • 2Tbsp extra-virgin olive oil
• 12 ounces canned San Marzano tomatoes, • 1 cup fresh mint leaves, chiffonade
chopped
DIRECTIONS
Heat a large heavy bottom pot with the olive oil over medium-high heat. Add the lamb with a
liberal pinch of salt and cook until brown, about 4 minutes. With a slotted spoon, remove the
browned lamb from the pan and set aside. Add the vegetables to the pan with a large pinch of salt
and sweat until translucent and aromatic, 3 to 4 minutes. Add the garlic and sweat 1 minute more.
Deglaze the pan with the red wine, scraping the bottom of the pan with a wooden spoon to get all
the browned bits into the sauce. Bring to a simmer and cook until reduced by about half. Then add
the tomatoes, oregano, thyme, bay leaf, chile flakes, and simmer for 10 minutes. Add the lamb back
into the pan and let simmer 45-60 minutes longer, adding a bit of water as needed if the liquid
reduces too much.
While the sauce is simmering, bring a large pot of salted water to a boil. When you have 10
minutes left for the sauce, drop the pasta into the boiling water and give a stir so it doesn’t stick.
When the pasta is cooked al dente, remove and set aside 1/2 cup of the pasta water, and then drain
the pasta. Stir the pasta into the sauce to coat the noodles. Add the reserved pasta water, cream,
olive oil and mint and continue to mix. Once the butter is melted and everything is incorporated,
remove from the heat and serve immediately. Distribute amongst shallow bowls and top with
pecorino.
SERVES
4-6
Grown at elevation, this cab is bold and beautiful, craving something equally so. Lamb Bolognese
is an ideal pairing for this wine, as it has the ability to hold its own up against a powerful red.
Lamb takes on a lot of flavor without losing its identity, so it makes sense to pair it with a big
mountain cabernet. The Bolognese is laden with flavors designed to highlight all the best facets
of the Cab. Intense fruit, bold spice, and deep earthiness become more evident as the rich lamb,
cream, and pecorino bring this wine into a more approachable realm.
6VENISON MEDALLIONS WITH ROASTED
CARROT PURÉE & PICKLED BLUEBERRIES
Try with our Cambium Red Blend
INGREDIENTS
• 4 4-ounce venison medallions • Juice of half a lemon
• Juniper berry, finely ground • 2 cups water
• Salt • ¼ cup heavy cream
• Olive oil • Salt and pepper to taste
• 3-4 Tbsp butter For the pickled blueberries:
• For the carrot Purée: • 1 6-ounce package of fresh blueberries
• 1-pound carrots, peeled and cut into 1 inch • ¾ cup champagne vinegar
chunks • 1/3 cup sugar
• Half a white onion, thinly sliced • Pinch of salt
• 4 Tbsp butter • 1 cinnamon stick
• 1 tsp Chinese 5 spice • 2-3 cardamom pod
DIRECTIONS
Season the venison generously with salt and sprinkle lightly with juniper berry. Set aside.
For the carrot Purée, preheat the oven to 400 degrees. Toss carrots in olive oil, salt, and pepper.
Spread on a sheet pan and roast in the oven until nicely caramelized, about 15-20 minutes.
Meanwhile, melt the butter in a heavy bottom skillet over medium heat. Add onion and saute
until soft, 3-4 minutes. Add the Chinese 5 spice, salt and pepper, and cook until butter begins to
brown. Add roasted carrots, lemon juice, and water. Simmer until the water is reduced by half.
Transfer to a blender, add heavy cream, and Purée until very smooth.
For the blueberries, put berries in a heat safe bowl. In a small sauce pot, combine vinegar, sugar,
salt, cinnamon stick, and cardamom. Bring to a boil and pour over berries. Let stand at room
temperature for at least 30 minutes before serving.
For the venison, generously oil a cast iron skillet with olive oil and heat over medium high heat.
When very hot and beginning to smoke, sear the venison until browned, about 1 ½ - 2 minutes.
Flip over and do the same. To finish, add butter to skillet and spoon over the venison for another
1-2 minutes until cooked to desired temperature. Venison is best when served rare or medium
rare. Rest for 5 minutes, slice and serve over carrot Purée and 5-6 blueberries per plate. I also like
to finish this dish with a nice demi-glace.
SERVES 4
Venison, being a leaner type of protein, is a nice pairing with a silky, well-balanced blend like
Cambium. Though the venison is lean, it is both flavorful and tender, complementing the
complex, supple nature of the Cambium. The Purée provides an earthy sweetness and warm spice
that touches on the wine’s barrel notes, while the blueberries provide a brightness that bolsters its
fruit driven character.
6You can also read
