White Wine

Crispy Goat Cheese Salad paired with

For the crispy goat cheese
4 oz log of goat cheese
2 tbsp all purpose flour
1 egg
1/4 cup seasoned panko crumbs
2-3 tbsp olive oil for frying

For the dressing
3 tbsp olive oil
1 tbsp champagne vinegar
1/2 tsp Dijon mustard
1/2 tsp honey
salt and black pepper to taste

To assemble the salad
1/2 cup walnuts toasted
5 oz baby arugula

Slice cold goat cheese into four rounds. Form into discs with hands if it crumbles a bit. Put on a plate a put it in the freezer.  Add 3 tbsp olive oil, 1 tbsp champagne vinegar, 1/2 tsp of Dijon mustard, 1/2 tsp of honey and salt and pepper to taste to a small bowl and whisk.  Or add ingredients to a small mason jar and shake. Set aside.

Set up dredging station with 1 egg, beaten with a splash of water in 1 bowl, 2 tbsp of flour in another bowl and seasoned panko in another bowl. Coat cold goat cheese rounds in flour, then egg, then gently press into panko brad crumbs, making sure each round is thoroughly coated. Return to plate and place back in freezer. In a dry skillet over medium high heat, toast walnuts in a single layer, stirring frequently for about 3-5 minutes until they smell slightly nutty.  Make sure to watch carefully so they don’t burn. Transfer immediately from hot skillet to bowl or plate to stop cooking. Core and thinly slice a pear.  Heat 2-3 tbsp olive oil in a skillet over medium high heat. Take breaded goat cheese rounds out of the freezer and pan fry for 2-3 minutes per side until golden and crispy. Remove and place on a paper towel to drain.  Toss arugula with a small amount of dressing until just moistened.  Arrange toasted walnuts, sliced pear and warm goat cheese rounds on a bed of dressed arugula and serve with more vinaigrette on the side. Enjoy with a glass of Rosetto

Apple, Gruyere, and Carmelized Onion Quiche

1 pie shell ( 9 Inches), unbaked
2 eggs
2 egg yolks
1 cup half and half
Pinch fresh grated nutmeg
1/2 tsp salt
1/2 tsp fresh cracked pepper
1/2 cup caramelized onions
1 medium apple, peeled, cored, and diced
1 cup grated Gruyere cheese

Heat the oven to 375ºF
Line the pie crust with parchment paper or double layer of aluminum foil and add pie weights or dry beans. Bake for 12 minutes, then remove the paper and weights and bake for an additional 10 minutes, or until the crust is golden brown all over.  Remove from the oven and set aside to cool. In a large bowl, whisk together the eggs and egg yolks. Add the half and half, nutmeg, salt, and pepper and whisk until well combined.  Spread the onions, apples, and cheese over the bottom of the crust.  Cover with the egg mixture. Bake for 30-40 minutes, or until the filling is set and starting to brown lightly on the top. Cool for 20 minutes at room temperature before serving. Enjoy a slice with a glass of Madonna Estate Gewurztraminer.

Burrata and Strawberry Salad with Basil Vinaigrette

5 ounces spring greens
1 pound fresh strawberries, hulled and sliced
1 ball of fresh burrata cheese, roughly chopped or torn
1/3 cup sliced almonds, toasted
1/4 medium red onion, thinly sliced
Basil vinaigrette

Basil Vinaigrette Recipe:

2 cups tightly-packed fresh basil leaves
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 large clove garlic, peeled
3/4 teaspoon sea salt
(optional) 1/2 teaspoon Dijon mustard
1/2 teaspoon freshly-cracked black pepper
tiny pinch crushed red pepper flakes
Combine all vinaigrette ingredients in a blender or food processor and puree until smooth. If the vinaigrette is too thick add a few tablespoons of water very slowly until it reaches your desired consistency.  Taste and season with additional salt and pepper if needed. Serve over the salad mix below.

Salad: Combine all ingredients together in a large mixing bowl and toss until mixed. Toss in vinaigrette and mix carefully. Serve immediately and enjoy with a glass of Rosetto.


Parmesan Onion Canapes

1 cup mayonnaise
1 cup grated Parmesan cheese
1/2 cup finely chopped onion
1 Tablespoon milk
1 baguette loaf, sliced and oven toasted with olive oil

Mix the mayonnaise, cheese, onion and milk and spread the mixture on the toasts. Place them on baking sheets and broil 4” from the heat source for about 2-3 minutes or until golden brown and bubbly. Makes about 36 servings. Enjoy with a glass of Madonna Estate Chardonnay


Muscat Bundt Cake

1 package of yellow cake mix
4 eggs
3/4 cup vegetable or canola oil
1 tsp nutmeg or cinnamon
1 package small vanilla or lemon instant pudding mix
3/4 cup Muscat Canelli wine

Mix all ingredients and bake in a Bundt cake pan sprayed with nonstick spray. Bake at 350º for 40-45 minutes or until toothpick inserted is clean. Make a glaze by mixing powdered sugar with a bit of wine until combined. Drizzle over fully cooled cake. Dust cake with powdered sugar.  Enjoy with a glass of Muscat Canelli.


Pinot Grigio Butter Scallops

80-120 small scallops, defrosted overnight in fridge, if frozen
3tbsp unsalted butter
5 cloves garlic, minced or very thinly sliced
1/2 cup Madonna Estate Pinot Grigio wine
1/2 cup tender herbs, finely chopped (parsley, chives and dill)
1/4 tsp crushed red pepper flakes
1/2 tsp sea salt
1/4 tsp black pepper

Rinse scallops under cold water and dry on paper towels. Season with salt and pepper.  Meanwhile, melt butter in a medium skillet over medium-high heat.  Add garlic to melted butter and cook, stirring, for a minute or two. Add white wine and reduce to half, about 3 minutes. Add scallops and cook for 2-3 minutes until no longer opaque and cooked through. Remove from heat.  Add red pepper flakes and herbs. Stir to combine.  Serve with French or sourdough bread or place on top of thin pasta and serve with a simple green salad.


Parmesan Crusted Garlic Butter Roasted Chicken

 ½ cup unsalted butter, softened
2 garlic cloves, diced
1 tsp paprika
1 tsp salt
½ tsp pepper
½ tsp chili flakes
1 whole chicken
kitchen twine
2 tbsp Parmesan cheese

Preheat the oven to 300F.

Mix together the butter, garlic, paprika, salt/pepper and chili flakes. Rub the butter mixture over the chicken. Tie the legs together with chicken twine. Place the chicken in an oven safe dish (a cast iron skillet or roasting pan). Place the dish in the oven and let it cook for 2½ hours, basting it every 30 minutes. When the chicken is done roasting, sprinkle the Parmesan cheese over the chicken. Switch the oven to broil and place the chicken under the broiler. Once the cheese starts bubbling (about 2 minutes) remove from the oven. Let it cool slightly before serving. Internal temp of the chicken should reach 180 degrees F. Enjoy with our Pinot Grigio.


Peach Cobbler with Gewürztraminer

4 medium fresh peaches
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 cup whole milk
1/4 cup + 1 tablespoon unsalted butter, softened
1/2 cup Gewürztraminer
1/4 cup brown sugar
1 tablespoon cornstarch
2 tablespoons turbinado (raw) sugar
Vanilla ice cream (optional)

Preheat oven to 350°F.

Peel peaches and slice (4 cups).

Combine flour, sugar, and baking powder in a large mixing bowl. Add milk and 1/4 cup butter. Combine until smooth; set aside.

Preheat medium saucepan on medium 2–3 minutes. Add peaches, wine, brown sugar, and cornstarch. Cook and stir 7–8 minutes or until thickened and bubbly. Melt remaining 1 tablespoon butter into peach mixture. Pour peach mixture in a 2-quart baking dish. Spoon flour mixture in mounds over hot filling and spread evenly. Sprinkle with the turbinado sugar. Place baking dish on a baking sheet.

Bake 35 minutes or until filling is bubbly and a toothpick inserted near the center of the topping comes out clean. Serve warm with ice cream.


Bruschetta Bar with Rosetto

An easy idea for brunch or a relaxed lunch is to create a bruschetta bar. Start by cutting a baguette into 1/2 inch thick slices and by brushing olive oil and broiling it in the oven until crispy light brown. Once the toasts are done peel a garlic clove and rub the fresh clove on the toast. Set the toast aside and begin assembling your bruschetta bar.

Assemble with items such as:

basil pesto
pea pesto (recipe below)

prosciutto, salami, and smoked salmon

fresh fruit
sliced avocado

sautéed or grilled veggies such as spinach, onions and mushrooms

marinated cherry tomatoes

Soft boiled or poached eggs

Cooked bacon

Nut butter

Honey or honeycomb

Fig jam

Assorted cheeses such as goat cheese, ricotta, and marinated mozzarella

Pea Pesto
1 10 ounce package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan cheese
1 teaspoon Kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, pulse extra for seasoning
1/3 cup olive oil

Pulse together the peas, garlic, Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.

Serve with toasted baguette slices top with marinated tomato halves.


Arranging the Bruschetta Bar

Arrange the sauces and spreads on a large serving board in small bowls. Add the poached eggs, and bread. Drizzle the poached eggs with olive oil and season with salt and pepper. Arrange the cheese, fruits, veggies, meats, jams, nut butter, and honey around the eggs. Pair with a glass or two of Rosetto.


Summer Strawberry Salad with Chicken             

2 large boneless, skinless chicken breasts, cubed
4 tablespoons  olive oil (total)
4 tablespoons balsamic vinaigrette salad dressing (total)
1 bunch French spinach, rinsed and dried
1 pint strawberries, sliced
4 ounces crumbled goat cheese
1 (5 ounce) package candied pecans such as Emerald Pecan Pie glazed pecans

Place the chicken breast meat into a skillet with 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over medium heat; cook and stir until the chicken is browned, no longer pink in the center, and the juice has nearly evaporated, about 10 minutes. Remove the chicken to a bowl and let cool.

Place the spinach into a salad bowl; scatter the strawberries, goat cheese, and candied pecans over the spinach. Drizzle 2 tablespoons of olive oil and 2 tablespoons of balsamic vinaigrette over the salad and top with the chicken. Serve slightly warm or chilled. Enjoy with a glass of Pinot Rosetto.