3 Recipes Using California Wine. A small quantity of wine will enhance the flavor of the dish. The alcohol in the wine evaporates while the food is cooking, and only the flavor remains.
- 6 bone-in thick pork chops 10-12 oz each
- 6 Tbsp extra virgin olive oil divided
- sea salt to taste
- freshly ground pepper to taste
- 3 Cups red seedless grapes
- 1 Cup dried fruit peaches, apricots, prunes
- 3 small red onions peeled and sliced thin
- 8 garlic cloves peeled
- 1/2 Cup California red wine
- 1/2 Cup fresh sage leaves divided
Let pork chops sit at room temperature for about 20 minutes.
Position a rack in the upper third of oven and preheat to 400°F.
Rub pork chops with 3 Tbsp olive oil; sprinkle generously with salt and pepper.
In a bowl, toss together grapes, dried fruit, red onions, garlic, and half of the sage leaves with remaining olive oil; sprinkle lightly with salt and pepper. In a large pan, sauté fruit/onion mixture until caramelized, about 8 minutes; remove to a bowl and set aside.
In the same pan, sear pork chops over medium-high heat until both sides are browned very well; place pork chops in an oven-safe baking dish, top with fruit/onion mixture, add red wine to dish and roast about 20 minutes, until the chops are done and the grapes are starting to burst; let rest for 5 minutes.
Transfer to a serving platter, drizzle with pan juices and garnish with remaining sage leaves.
- 8 oz bittersweet chocolate coarsely chopped
- 1/2 Cup heavy cream
- 6 Tbsp unsalted butter cut into small pieces
- pinch of sea salt
- 1/2 Cup California red wine
- raw cacao or cocoa powder
Place chocolate in a medium-sized bowl. Bring heavy cream to a simmer, add butter and stir until melted; pour over chocolate and stir with a spatula until chocolate is melted.
Add a big pinch of salt, red wine and stir until wine is incorporated. Pour into an 8x8-inch baking dish and refrigerate for at least 4 hours.
When ready to form truffles, use a small metal cookie scoop for even portions. Coat your hands in cocoa powder and gently roll chocolate until it forms a uniform ball; roll in cocoa to coat. Keep truffles refrigerated and take them out about 30 minutes before serving.
- 2 Tbsp unsalted butter
- 2 Tbsp extra virgin olive oil
- 3 Cups sliced onions
- 4 garlic cloves minced
- 1 Cup apples peeled, cored and sliced thin
- 1 1/2 tsp sea salt
- freshly ground pepper
- 1/2 Cup California dry white wine
- 1 French Brie round 2 lbs
- crackers baguette slices, and crostini
Preheat oven to 350ºF.
Heat a very large cast iron skillet over medium-high heat.
Add butter, olive oil and onions; sauté 15 minutes, or until tender and well-caramelized.
Add garlic and apples and cook for another 2 minutes to soften the apples. Add salt and pepper and stir to scrape any brown bits on the bottom. Stir in wine and continue to cook until the liquid evaporates; cool.
Unwrap Brie and cut off only the top rind, leaving sides and bottom intact. Place Brie, cut-side up, in a round ceramic baking dish slightly larger than the Brie round (9-inch deep dish pie plate or ceramic quiche pan works well too). Top Brie evenly with caramelized onion mixture, place dish on a baking pan to catch any cheese drips and bake 30 minutes, until melted, oozing and bubbling; remove from oven and transfer to a heatproof platter. Serve with crackers, baguette slices, and/or crostini.
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