Our Favorite Recipes

Lemongrass Beef Skewers

Perfectly Paired with Terra D’Oro Barbara

Ingredients for Beef and Marinade

• 2 pounds beef (sirloin or ribeye, thinly sliced)
• 3 tablespoons oyster sauce
• 3 tablespoons soy sauce
• 1 shallot
• 6 garlic cloves
• 2 stalks lemongrass, chopped (only the tender white part)
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 3 tablespoons avocado oil

for Serving

• Vermicelli noodles
• Lettuce leaves
• Fresh mint and/or basil
• Cucumber, thinly sliced
• Red cabbage, thinly sliced
• Carrots, julienned
• Lime wedges
• Wooden skewers (soaked in water for at least 4 hours)

for the Vinegairette

• 3 tablespoons fish sauce
• 3 tablespoons rice vinegar
• 3 tablespoons lime juice
• 2 tablespoons sugar
• ¼  cup water
• 1 garlic clove, finely minced
• 1 red chili, finely chopped

instructions

1. In a small food processor or blender, add the oyster sauce, soy sauce, shallot, garlic, chopped lemongrass, fish sauce, sugar, and avocado oil. Pulse until mostly smooth, it’s ok to have a few chunky pieces.
2. Add the sliced beef to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate overnight, allowing the flavors to meld.
3. Soak wooden skewers in water for at least 4 hours to prevent burning.
4. Take the meat out an hour before you grill and allow it to come to room temperature. Thread the marinated beef onto the soaked wooden skewers, leaving some space between each piece for even cooking.
5. Preheat your grill to medium-high heat. Grill the beef skewers for about 3-4 minutes on each side or until the beef is cooked to your desired level of doneness. Be careful not to overcook to keep the beef tender and juicy.
6. In a small bowl, combine the fish sauce, rice vinegar, lime juice, sugar, water, minced garlic, and chopped red chili (if using). Stir until the sugar is fully dissolved.
7. Cook the vermicelli noodles according to the package instructions. Drain and set aside. Toss noodles with a few tablespoons of the vinaigrette. 
8. Arrange the noodles, lettuce leaves, fresh mint, basil, cucumber slices, red cabbage, carrots, and lime wedges on a serving platter.
9. Serve with Terra D’oro Barbara Wine.

Grilled Summer Veggies with Fresh Herbs and Garlic Vinaigrette

Perfectly Paired with Terra D’Oro Zinfandel

Ingredients

Veggies

• 1 bunch scallions, trimmed
• 1 red onion, cut into thick slices
• 1 pound mushrooms, halved if large
• 2 bell peppers (any color), cut into large pieces
• 2 Asian eggplants, sliced into 1/2-inch pieces lengthwise
• 2 zucchinis, sliced into 1/2-inch pieces lengthwise
• 1 bunch asparagus, trimmed
• 1 pint cherry tomatoes on the vine

Fresh Herbs and Garlic Vinaigrette

• ½ cup fresh basil leaves
• ¼  cup fresh parsley leaves
• ¼  cup fresh cilantro leaves
• ¼  cup olive oil
• 2 tablespoons white wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

instructions

1. Prepare the vinaigrette. In a blender or food processor, combine the fresh basil, parsley, cilantro, olive oil, white wine vinegar, minced garlic, and Dijon mustard. Blend until smooth. Season with salt and pepper to taste. Store in the refrigerator until ready to serve.
2. Place all the prepped vegetables in a large mixing bowl. Drizzle with olive oil and season with salt and pepper. Toss well to coat all the veggies evenly.
3. Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
4. Place the vegetables on the grill. Cook the scallions, red onion slices, mushrooms, bell peppers, eggplant, zucchini, and asparagus for about 4-5 minutes per side, or until they are tender and have nice grill marks. The cherry tomatoes on the vine should be grilled last, as they only need about 2-3 minutes.
5. Arrange the grilled vegetables on a large serving platter. Drizzle the fresh herbs and garlic vinaigrette over the top. Serve with Terra d’Oro Zinfandel.

Asian Beef Kebabs

Perfectly Paired with Terra D’Oro Zinfandel

Ingredients

• 2 pounds sirloin, cut into 1-inch cubes
• ¼ cup oyster sauce
• ¼ cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons sesame oil
• 5 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1-2 tablespoons siracha or garlic chili paste (adjust to taste)
• 2 tablespoons Chinese cooking wine
• 1 red bell pepper, cut into 1-inch pieces
• 10-12 small cremini mushrooms, whole
• 1 red onion, cut into 1-inch pieces

instructions

1. Prepare the Marinade: In a large mixing bowl, combine the oyster sauce, soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, siracha (or garlic chili paste), and Chines cooking wine. Mix well until the brown sugar is dissolved and all the ingredients are well combined.
2. Add the sirloin cubes to the marinade, ensuring each piece is well coated.
3. Cover the bowl with plastic wrap and let the beef marinate in the refrigerator for at least 1 hour, preferably 6-8 hours for maximum flavor.
4. If using wooden skewers, soak them in water for at least 1 hour to prevent burning. Thread the marinated beef cubes onto the skewers, alternating with pieces of red bell pepper, whole small cremini mushrooms, and red onion.
5. Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the skewers on the grill and cook for 8-10 minutes, turning halfway through cooking.
6. Brush the skewers with the remaining marinade when you turn them, ensuring they are well coated.
7. Remove the skewers from the grill and let them rest for a few minutes. Serve with Terra d’Oro Zinfandel.

Spring Pesto Pasta

Perfectly Made with Terra D’Oro Pinot Grigio

Ingredients

• 12 oz fettuccine
• 5 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 cup Terra D’Oro Pinot Grigio
• 1 cup heavy cream
• ½ cup prepared pesto, more to taste
• ½ cup grated Parmesan cheese, plus extra for serving
• ½ bunch asparagus, trimmed and cut into 1-inch pieces
• ½ cup peas (fresh or frozen)
• Salt and pepper, to taste
• Fresh basil leaves for garnish

instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain, reserving ½ cup of the pasta water, and set aside.
2. In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for about 1 minute. Add the asparagus and continue to sauté for another minute.
3. Add the peas and pour in the Pinot Grigio. Cover and let simmer for 2 minutes. Season with salt and pepper during this step.
4. Uncover the skillet and stir in the heavy cream, prepared pesto, and grated Parmesan cheese. Cook for an additional 2 minutes, letting the sauce thicken slightly. If the sauce is too thick, use the reserved pasta water to adjust the consistency.
5. Add the cooked fettuccine to the skillet. Toss well to coat the pasta thoroughly with the creamy pesto sauce.
6. Turn off the heat. Serve the pasta hot, garnished with fresh basil leaves and additional grated Parmesan cheese. And of course, a glass of Pinot Grigio wine!

Spring Quiche

Perfectly Made with Terra D’Oro Pinot Grigio

Ingredients for the Crust

• 1 ¼ cups all-purpose flour
• ½ teaspoon sea salt
• 8 tablespoons (1 stick) cold unsalted butter, cubed
• 3-4 tablespoons ice water

Ingredients for the Filling

• 1 shallot, sliced
• 2 spring onions, sliced
• ½ bunch asparagus, tough ends removed, cut into 1-inch pieces
• ½ cup fresh or frozen peas
• 2 cups baby spinach, roughly chopped
• 4 large eggs
• ½ cup heavy cream
• ½ cup crumbled feta or goat cheese
• 2 tablespoons chopped fresh herbs (dill, basil, or parsley
• ¾ teaspoon sea salt
• ½ teaspoon black pepper, freshly ground

instructions

1. Make the crust: In a bowl, mix together the flour and salt. Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Stir in ice water 1 tbsp at a time until dough just holds together. Shape into a disk, wrap in plastic and refrigerate for 30 minutes.
2. Preheat the oven to 400°F. Roll out dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie plate, trim and crimp edges decoratively. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, prick bottom with a fork. Bake until light golden, 5-7 minutes more. Cool on a wire rack.
3. Reduce oven temperature to 350°F. In a skillet, saute the shallot and spring onions in a little butter or olive oil until soft, 2-3 minutes. Add asparagus and peas and cook 2 minutes more. Stir in spinach and remove from heat.
4. In a bowl, whisk together the eggs, cream, herbs, salt and pepper. Stir in vegetable mixture and half the cheese.
5. Pour filling into the pre-baked crust. Top with remaining cheese. Bake until puffed and lightly golden, about 35-40 minutes. Let stand for 5 minutes before slicing. Garnish with extra herbs if desired.

Deep Dish Coconut Cream Pie

Perfectly Made with Terra D’Oro Pinot Grigio

Ingredients for the Pie Crust

• 240 g (2 cups) all-purpose flour
• ¼ teaspoon kosher salt
• 170 g (12 tablespoon) unsalted butter, cold
• 191 g (1 cup + 1 ½ tbsp) heavy cream, cold
• Egg wash, 1 egg + 2 tbsp heavy cream

Ingredients for the Coconut Filling

• 80g (1 cup) unsweetened shredded coconut
• 567g (2 ½ cups) canned coconut milk
• 113g (½ cup) heavy cream
• 133g (⅔ cup) sugar
• 40g (¼ cup + 1 tbsp) cornstarch
• ¼ tsp salt
• 2 eggs
• 2 egg yolks
• 28g (2 tbsp) unsalted butter, room temp
• 2 tsp vanilla extract

Ingredients for the Whipped Cream

• 340g (1 ½ cup) heavy cream, cold
• 50g (¼ cup) granulated sugar

instructions for the Pie Crust

1. In a medium bowl combine the flour and salt. Cut the cold butter into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.
2. Add a small amount of heavy cream, then toss with your hands or a spoon to combine. Continue adding very small amounts of heavy cream until it’s all used up. The dough should hold together, but not be overly wet.
3. Wrap the dough tightly in plastic wrap, then chill for one hour.
4. On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.
5. Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill for at least one hour or overnight.
6. When ready to bake the crust, roll out the pie dough into a rough circle about ⅛″ in thickness.
7. Carefully place the dough into the pie pan, pressing it up against the sides. Cut off the excess dough, leaving an inch or so hanging over the sides, then cover and chill in the fridge for at least 20 minutes.
8. Take the pie dough out and crimp the edges as desired. Dock the bottom and sides all over with the tines of a fork, then cover and chill for another 30 minutes. 
9. Meanwhile, place a baking sheet on the lowest rack in the oven and preheat it to 425 degrees F.
10. Place a large piece of parchment paper over the pie crust and fill with pie weights, dry beans, or dry rice, concentrating them on the edges and up to the crimp.
11. Place the pie pan on the hot baking sheet and bake for about 14-16 minutes until the crimp is golden.
12. Take the pan out, take all of the pie weights out, then brush the pie crust with an egg wash all over, as well as a small amount on the crimp to give it a shine.
13. Tent the crimp with aluminum foil, then place back in the oven and bake for an additional 12-14 minutes or until evenly golden and fully baked through. Allow the pie crust to cool completely before adding the pie filling.

instructions for the Coconut Cream Pie

1. In a small frying pan over low-medium heat, toast the shredded coconut for about 10 minutes, stirring frequently until aromatic. Set aside.
2. In a medium saucepan over low-medium heat, bring the coconut milk and heavy cream to a simmer or about 190 degrees F.
3. Meanwhile, in a medium bowl, whisk together the sugar, cornstarch, salt, eggs, and egg yolks until fully combined.
4. Once the milk, cream mixture is simmering, remove from heat and temper the eggs by slowly pouring about half of it into the bowl while whisking simultaneously.
5. Pour everything back into the saucepan and return to medium heat. Mix constantly with a rubber spatula until thickened to a pudding consistency.
6. Pour the filling through a fine mesh sieve into a large bowl.
7. Add the butter and vanilla, and use an immersion blender (or mix with a rubber spatula) until fully incorporated and smooth.
8. Lastly, fold in the toasted shredded coconut. 
9. Pour the filling into the cooled pie crust and smooth out the top.
10. Press plastic wrap up against the surface to prevent a skin from forming and chill in the fridge overnight.

instructions for the Whipped Cream

1. When ready to serve the pie, make the whipped cream.
2. In a large bowl, add the heavy cream and sugar. Use an electric hand mixer to whip the cream until medium peaks form.
3. Spread an even layer of whipped cream on the pie.
4. Transfer the remaining whipped cream to a piping bag with a star tip, and decorate the pie as desired.
5. Garnish the pie with toasted coconut flakes, pour a glass of Terra d’Oro Pinot Grigio and enjoy!

Reverse Seared Ribeyes in a Zinfandel Mushroom Sauce

Perfectly Made with Terra d’Oro Zinfandel

Ingredients

• 2 Boneless Ribeyes
• 4 Cups Portobello Mushrooms, Sliced
• 2 Shallots, Diced
• 4 Cloves Garlic, Thinly Sliced
• ¾ Stick Butter
• 2 Tbsp All Purpose Flour
• 1 Tbsp Worcestershire Sauce
• 1.5 Cups Beef Broth
• 2 Cups Terra D’Oro Zinfandel
• Rosemary
• Thyme
• Salt, Pepper & Garlic

instructions

1. Preheat Grill to 220F
2. Season steaks with salt, pepper, and garlic using olive oil as a binder.
3. Smoke the steaks until 110F internal temperature.
4. While the steaks are smoking, prepare the sauce by slicing the vegetables.
5. Preheat a cast iron skillet to a high heat. Sear the ribeyes about 1 minute each side. Remove and let rest. 
6. Using the same cast iron, add in garlic, shallots, and mushrooms at a medium temp.
7. Once they start to brown, add in 1 tbsp Worcestershire Sauce.
8. Once browned, add 1 cup of Terra D’Oro Zinfandel. Continue to cook then remove from skillet. 
9. Add in 3 tbsp butter rosemary and thyme. Baste steaks at a low temp for about 30 seconds. Let rest.
10. Form a roux by adding 3 tbsp flour and stir until smooth. Add 1 cup Zinfandel, followed by 1 cup beef broth. Bring to a simmer and fold in mushrooms. 
11. Slice steaks and serve in sauce with fresh thyme.
12. Pairs perfectly with more Zinfandel 🍷

Salmon Nicoise Salad

Perfectly Made with Terra d’Oro Pinot Grigio

Yield: 4 Servings

Ingredients

• 1 lb. baby potatoes
• 4 large eggs
• 8 ounces sliced cucumber
• 8 ounces sliced radish 
• 8 ounces sliced celery
• 4 ounces red onion
• 4 ounces assorted olives
• 4 ounces cherry tomatoes
• 2 ½ teaspoons Dijon mustard
• 1 lemon sliced
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup extra virgin olive oil
• 1 tablespoon chopped shallot
• ½ teaspoon honey
• 1 pound mixed lettuce (such as green leaf or frisée)
• ⅓ cup parsley or dill for decoration
• ⅓ cup capers

instructions

1. Preheat the oven to 400°F (200°C).
2. Season steaks with salt, pepper, and garlic using olive oil as a binder.In a large pot, bring salted water to a boil. Add the potatoes and cook until almost tender, about 10 minutes. Using tongs or a slotted spoon, transfer the potatoes to a bowl of ice water to stop the cooking process. Drain once cooled. Season steaks with salt, pepper, and garlic using olive oil as a binder.
3. In the same pot of boiling water, gently lower the eggs and cook for about 7 ½ minutes. Transfer the eggs to a bowl of ice water for about 5 minutes. Peel and slice or quarter the eggs. 
4. While the potatoes and eggs are cooking, prepare the dressing. In a medium bowl, whisk together mustard, lemon zest, ½ teaspoon of salt, and ½ teaspoon of pepper. Slowly drizzle in 6 tablespoons of olive oil while whisking continuously until emulsified. Transfer 2 tablespoons of the dressing to a separate bowl for spreading on the salmon. To the remaining dressing, whisk in lemon juice, minced shallot, and honey. Set aside.
5. Drizzle 2 tablespoons of olive oil onto a baking sheet. Place the salmon fillets, skin side down, on the oiled baking sheet. Arrange cherry tomatoes around the salmon and sprinkle with salt and pepper. Spread the reserved 2 tablespoons of mustard mixture over the salmon. Bake in the preheated oven for about 12 minutes or until the salmon is cooked through.
6. In a large bowl, toss the mixed lettuce with 3 tablespoons of the mustard-lemon juice dressing until lightly coated. Arrange the dressed lettuce on a serving platter. Flake the cooked salmon into large pieces and arrange on top of the lettuce. Add the cooked potatoes, sliced eggs, olives, radish, cucumber, celery, red onion, and capers. Drizzle the remaining dressing over the salad and scatter chopped parsley or dill on top.
7. Serve the salad with a glass of Terra d’Oro Pinot Grigio wine for a refreshing accompaniment. Enjoy your meal!

Red Wine Chocolate Cake

Perfectly Made with Terra d’Oro Zinfandel

Ingredients for the Red Wine Chocolate Cake

• 192g (2 cups) almond flour
• 42g (½ cup) Dutch process cocoa powder
• ½ tsp kosher salt
• 140g (5 oz) dark chocolate
• 140g (10 tbsp) unsalted butter
• 113g (½ cup) Terra d’Oro Zinfandel
• 200g (1 cup) granulated sugar
• 5 eggs, room temp
• Fresh raspberries, for topping

Ingredients for the Whipped Cream

• 170g (½ cup) raspberry preserves
• Fresh raspberries, for topping

instructions for the Red Wine Chocolate Cake

1. Preheat the oven to 350 degrees F. Grease a 9” springform pan and coat with cocoa
   powder.
2. In a medium bowl, sift the almond flour, cocoa powder, and salt. Set as
3. In a separate medium bowl, add the chocolate and butter. Place over a pot of
   simmering water and stir frequently until completely melted.
4. Remove the melted chocolate, butter mixture from heat and stir in the zinfandel. Set
   aside.
5. In a large bowl, add the sugar and eggs. Use an electric hand mixer to beat on high
   speed for 5 minutes or until doubled in size and light in color.
6. Mix in the chocolate, wine mixture until fully incorporated. Then, add the dry
   ingredients and mix on low speed until fully combined.
7. Pour the batter into the prepared pan and smooth out the top into an even layer.
8. Bake the cake for about 35-40 minutes or until a toothpick inserted comes out with a
   few moist crumbs.
9. Allow the cake to cool completely in the pan.

instructions for the Whipped Cream

1. In a small bowl, add the heavy cream and sugar. Use an electric hand mixer to whip
   the cream until medium peaks form.
2. Once the cake is cool, transfer to a serving plate. Dust with cocoa powder and top
   with fresh raspberries. Serve with whipped cream, a glass of Terra d’Oro Zinfandel
   and enjoy!

White Chocolate Raspberry Cupcakes

Perfectly Made with Terra d’Oro Moscato

Ingredients for White Cupcakes

• 210g (1 ¾ cups) cake flour
• 162g (¾ cup + 1 tbsp) granulated sugar
• 2 tsp baking powder
• ½ tsp kosher salt
• 76g (5 ½ tbsp) unsalted butter, room temp
• 50g (¼ cup) neutral oil
• 227g (1 cup) whole milk
• 2 tsp vanilla extract
• 2 egg whites

Ingredients for White Cuhocolate French ButterCream

• 113g (4 oz) white chocolate
• 3 egg yolks
• 62g (¼ cup + 1 tbsp) granulated sugar, divided
• 21g (1 ½ tbsp) water
• 113g (8 tbsp) unsalted butter, room temp
• 1/2 tsp vanilla extract

For Assembly

• 170g (½ cup) raspberry preserves
• Fresh raspberries, for topping

instructions for the White Cupcakes

1. Preheat the oven to 350 degrees F. Add parchment liners to a cupcake pan.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking
   powder, and salt.
3. Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it
   resembles wet sand.
4. Add the oil, milk, vanilla, and mix until just combined.
5. In a separate bowl, whip the egg whites to medium peaks. Gently fold them into the batter with a
   rubber spatula until just combined.
6. Fill the cupcake liners about ⅔ of the way full.
7. Bake the cupcakes for 16-18 minutes or until a toothpick inserted comes out clean.
8. Cool completely before decorating.

instructions for the White Chocolate French Buttercream

1. In a small heat-proof bowl, add the white chocolate and place it over a pot of simmering water. Stir often until fully melted. Remove the bowl from heat and set aside.
2. Place the egg yolks and 12g (1 tbsp) of granulated sugar in a medium bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until thick and foamy (about 3
   minutes) while you heat the sugar and water.
3. Heat the remaining 50g (¼ cup) of granulated sugar and water in a small saucepan over low heat, stirring constantly until the sugar dissolves. Increase the heat to medium and bring to a boil, or until it reaches 240 degrees F.
4. While the egg yolks are whisking on medium speed, slowly add the sugar syrup into the bowl. Continue mixing until the mixture has cooled down.
5. Add the butter to the mixture a few cubes at a time, allowing them to fully incorporate before adding more.
6. Lastly, add the cooled melted white chocolate and vanilla. Continue mixing on low speed until the buttercream is completely smooth.

For Assembly

1. With a small (about 1″) round cookie cutter, remove the centers of the cupcakes, pressing about
   ⅔ of the way into them. Cut the very top of the centers off and reserve them.
2. Fill the cupcakes with raspberry preserves and place the top of the centers back on.
3. Transfer the buttercream to a piping bag with a medium star piping tip.
4. Decorate each cupcake as desired.

Pesto Pizza

Perfectly Made with Terra d’Oro Barbera

Ingredients

• 1 pre-made pizza dough,
• 3-4 Tbsp pesto sauce
• ½ cup roasted red peppers, sliced
• ½ small red onion, thinly sliced
• 8 oz fresh mozzarella cheese, sliced or chopped
• ¼ cup grated Parmesan cheese
• 2-3 garlic cloves, thinly sliced
• Olive oil for brushing crust
• Fresh Basil or Italian Parsley, finely chopped, for garnish
• Salt and pepper to taste

Directions

1. Preheat oven to 400°F. Roll out or stretch dough into a 12-inch circle on a floured surface or pizza peel. You can also make 2 individual sized pizzas.
2. Spread pesto evenly over the pizza dough, leaving a ½-inch border. Top with roasted red peppers, red onion, mozzarella slices, and Parmesan cheese.
3. Arrange garlic slices over top and season with a pinch salt and pepper.
4. Transfer pizza to preheated oven and bake for 12-15 minutes until crust is golden brown and the cheese is melted and bubbling.
5. Remove pizza from oven, slice and serve immediately. Garnish with fresh basil and extra drizzle of pesto on top.
6. Serve with your favorite red wine from Terra d’Oro!

New York Sour

Perfectly Made with Terra d’Oro Zinfandel Port

Simple Syrup (1:1 Ratio)

Ingredients

• 1 cup Cane Sugar
• 1 cup Water

Directions

1. Add the sugar to heated but not boiling water in a saucepan.
2. Stir until sugar is dissolved.
3. Let cool and pour into a sealable container.

New York Sour with Port

Ingredients

• 2 oz. Bourbon
• ¾ oz Lemon Juice
• ¾ oz Simple Syrup
• 2 oz Terra d’Oro Zinfandel Port

Directions

1. Combine ingredients in a shaker and shake without ice for 10 seconds
2. Add ice and shake vigorously for at least 10 seconds
3. Strain into a chilled glass, pour over ice
4. Enjoy!

CheesE Puffs

Perfectly Made with Any Terra d’Oro Red Wine

Ingredients

• 8 oz. Mozzarella Cheese
• 1 can Pillsbury Classic Pizza Crust
• 2 tbsp Butter
• Parmesan Cheese
• Marinara (optional)

Directions

1. Slice 8 oz. Mozzarella Cheese into 21 cubes.
2. Roll out the Pillsbury Classic Pizza Crust.
3. Slice the Pizza Crust into 21 squares.
4. Add Mozzarella cheese into the square and roll into a ball.
5. Assemble the dough balls into a Tree Shape (optional).
6. Melt butter and brush on top of the dough.
7. Bake at 350°F for about 20 minutes.
8. Finish with a sprinkle of Parmesan Cheese on top.
9. Serve with warm Marina Sauce (optional) and your favorite Red wine from Terra d’Oro!

Rib Pops

Perfectly Made with Terra d’Oro Petite Sirah

Note: This recipe makes enough rib pops for 6 or more people

Ingredients

• 2 racks, St Louis Rib Racks
• 1 cup favorite BBQ dry rub seasoning
• 1 bottle favorite BBQ sauce
• ½ cup stock or fruit juice

Equipment

• Butcher’s twine
• BBQ smoker, optional
• Glass bread loaf pan or aluminum foil “boat”
• Aluminum foil

Whether you decide to cook these rib pops in the oven or on a BBQ smoker, follow the same cook time and temperature instructions.

Instructions

1. Remove the membrane from the ribs. Cut apart the ribs between the bones.
2. With a paring knife, starting at one end of the rib, cut away and peel down the meat from the bone, until about ½ way down. Fold the meat over itself down to the other end to make a lollipop.
3. Season generously with your favorite BBQ dry rub seasoning.
4. Tie each lollipop at the base of the meat so that the meat does not expand and detach while cooking.
5. Preheat the smoker or oven to 275 degrees.
6. Place the lollipops over indirect heat (or on a sheet tray in the oven) and smoke for 2 ½ hours.
7. Mix the BBQ sauce and stock or juice. Slather the rib pops with sauce and place meat down in the loaf pan or foil boat. Pour over the rest of the sauce. If using a boat, fold in the sides so the exposed bone sides will be sticking out of the foil. If using a loaf pan, cover with foil.
8. Smoke for another 1 hour.
9. Remove the lollipops and baste with more sauce. Return to the smoker for an additional 15-20 minutes.
10. Allow to rest for 10 minutes.
11. Serve with Terra d’Oro Petite Sirah and enjoy!

A New Dawn

Perfectly Made with Terra d’Oro Zinfandel Port

Toffee Liqueur

Note: Will keep at room temp for up to three months, and longer in the fridge

Ingredients

• 100g Werther’s Original Hard Candies (about 19 candies)
• 2 tbsp Soft Dark Brown Sugar
• 375ml Vodka (half of a standard bottle)

Directions

1. Place toffees into a Ziplock freezer bag and smash into small pieces.
2. Add all ingredients and a pinch of sea salt to a lidded jar.
3. Shake jar every 20min or so until most of the toffees have dissolved (leaving overnight if necessary).
4. Once mostly dissolved, fine strain through mesh and/or cheese cloth to remove any remaining solids.
5. Store sealed in the fridge. Shake just prior to using.

Saline Solution

Note: Will keep for a very long time. As a general rule, date & keep for about one month at room temperature, and three months if refrigerated.

Ingredients

• 10g Salt
• 40g Water

Directions

1. Add contents to a food safe glass dropper.
2. Shake to combine and store. Shake just prior to using.

A New Dawn Cocktail Recipe

Ingredients

• 1 ¼ oz  Diplomático Rerserva Rum
• ¾ oz Terra d’Oro Zinfandel Port
• ¾ oz  Homemade Toffee Liqueur
• ¼ oz Tempus Fugit Crème de Cacao
• 5 dashes Walnut Bitters
• 2 drops Saline Solution

Directions

1. Combine ingredients in a shaker and shake vigorously with ice for about 12 seconds.
2. Strain into a chilled Nick & Nora glass.
3. Enjoy!

Pickled Mushrooms

Perfectly Made with Terra d’Oro Barbera

Ingredients

• 1 # small mushrooms, button or Cimini
• 2 tbsp cooking oil
• 3 tsp salt
• ¼ cup high quality vinegar, red or white wine
• 2-3 cloves of garlic, minced & crushed
• 1 tbsp fresh parsley, minced
• 1 tsp dried thyme
• 2 tbsp paprika, smoked or not
• 1 tbsp sugar, of choice
• 2 tsp onion powder
• 1 tsp, garlic powder
• 1 tsp black pepper, ground
• Zest & juice of 1 lemon

Directions

1. Preheat an oven to 350F. Toss the mushrooms with the cooking oil and transfer to a sheet tray. Bake for 15-20 minutes until the mushrooms are tender.
2. Combine the rest of the ingredients in a food processor or in a mortar and pestle and process into a paste.
3. Combine the seasoning paste and roasted mushrooms. Toss every few minutes to evenly distribute the seasoning. Season with more if desired.
4. Transfer to a storage container & chill for at least 2 hours before serving. Pickled mushrooms will keep for 1 month.

The Next Chapter

Perfectly Made with Terra d’Oro Zinfandel Port

Freezer Batch:

Note: Will make up to 9 drinks

Batch Ingredients

• 9 oz Terra d’Oro Zinfandel Port
• 13 ½ oz Aperol
• 1 ½ oz Luxardo Liqueur
• ¾ oz Orange Bitters

Batch Instructions

• Combine ingredients in 750ml bottle, or equivalent size
• Store in freezer
• Remove from freezer 30 min – 1 hr prior to use
  (Shake to create pourable slush if necessary)

Ingredients Per Cocktail

• 1 ¾ oz Freezer Batch
• 3 ½ oz Topo Chico (or other mineral water / club soda)
• Orange peel for garnish

Directions

Note: Above quantities provided based on 10 oz glass filled with ice. Drinks can be mixed at a ratio of 1:2 (batch : water)

• Fill highball or Collins glass with ice
• Add freezer batch and sparkling water
• Gently combine vertically stacked mixture with a bar spoon
• Express, rim & garnish with orange peel

Witch’s Side Brew

Perfectly Made with Terra d’Oro Zinfandel Port

Ingredients – Simple Syrup 1:1 ratio

• 1 cup cane sugar
• 1 cup water

Instructions

• Add the sugar to heated but not boiling water in a saucepan
• Stir until sugar is dissolved
• Let cool and pour into a sealable container
• Will keep, refrigerated, for about one month

Ingredients – Witch’s Side Brew

• 1 oz Terra d’Oro Zinfandel Port
• 1 oz Armagnac
• ¾ oz Egg white
• ½ oz Cointreau
• ¼ oz Simple Syrup
• ¼ oz Fresh squeezed lemon juice
• 4 dashes Orange bitters
• Star Anise for garnish

Instructions

• Combine ingredients in a shaker and shake without ice for 10 seconds
• Add ice and shake vigorously for at least 10 seconds
• Strain into a chilled coupe glass
• Add star anise

Vegan Cornbread Crusted Chili

PerfectlY Paired with Terra d’Oro Amador Zinfandel

Ingredients – Chili

• 1 cup onion, small dice
• 1 cup bell pepper, small dice
• 1 cup carrot, small dice
• 1 cup celery small dice
• ½ tsp garlic powder
• 2 tbsp chili powder
• 2 tsp cumin powder
• 1 tsp dried oregano
• 1 cup wine
• 1, 15 oz canned tomato
• 1 can beans, of choice, drained
• 1 cup vegetable broth

Instructions

1. In a 4-quart pot or Dutch oven, sauté the bell pepper, carrot, onion and celery over medium-high heat with a dash of cooking oil.
2. Once the aromatics begin to brown on the edges, add the dried spices. Stir combined ingredients for 1 minute before deglazing with the wine. Cook for 2 minutes.
3. Add the canned tomato, beans, and vegetable broth.
4. Season with salt. Bring to a simmer and cook for 20 minutes. Transfer half of the chili to a food processor or blender and process to a chunky puree. Add the puree back to the rest of the chili. Return to a simmer and cook for 15 minutes more. Season again (if needed).
5. Prepare the cornbread batter and preheat oven to 375F.
6. In a 3–4-quart baking dish, spoon in the chili. Spoon the cornbread batter on top. Bake for 45 minutes until the center is cooked through. Check with a toothpick.
7. Present with your choice of garnishes, such as cilantro, green or red onion, and plant-based cheese. 
8. Serve with a glass of Terra d’Oro Amador Zinfandel.

Ingredients – Cornbread Crust Batter

• 1 flax egg, see directions.
  • 1 large tbsp flax meal
  • 4 tbsp water
• ¾ cup alternative milk
• 1 tsp apple cider vinegar
• ⅓ cup vegan butter, melted
• ½ tsp baking soda
• ½ cup sugar
• 2 tbsp applesauce
• ¾ cup cornmeal
• ¾ all-purpose flour

Instructions

1. To make a flax egg, combine the flax meal and water. Allow to sit for 15 minutes before continuing. Measure out remaining wet & dry ingredients in the meantime.
2. Combine the wet ingredients, alternative mil, apple cider vinegar, vegan butter, and flax egg.
3. Combine the dry ingredients, baking soda, sugar, cornmeal, and all-purpose flour.
4. Combine the wet & dry ingredients. Mix until just incorporated.

Braised White Beans & Greens

Perfectly Paired with Terra d’Oro Barbera, Amador County

This dish serves 2-4 people when prepared with crusty bread and seared chicken, roasted sausages, or grilled pork! Whip this up in less than 30 minutes for a fast, delicious meal.

Ingredients

• Olive oil
• 1 fennel bulb, chopped small
• 1 yellow onion, chopped small
• 2 tsp minced thyme or rosemary
• 5 garlic cloves, smashed
• ¼ + tsp red pepper flakes, more to taste
• 2 cups kale, chopped into ribbons
• 2 15 oz cans white beans
• 2 cups chicken broth
• 2 lemons, zested and juiced
• ½ cup shredded mozzarella
• 3+ tbsp Parmesan, grated
• Salt and pepper

Instructions

• Preheat a dutch oven or large skillet over medium heat. Add a glug of olive oil followed by the fennel, onion, and thyme or rosemary. Saute for 5 minutes until softened. Add the garlic and red pepper flakes and cook for 1 minute more until fragrant.
• Add the chopped kale and stir so the leaves begin to wilt. Add the white beans, broth, a large pinch of salt and a healthy grid of black pepper. Stir to combine and bring to a boil. Reduce the heat to a low simmer and mash some of the beans in the pan. Cook for 8 minutes until the liquid has reduced and thickened.
• Turn off the heat and stir in the zest and juice of 2 lemons, the mozzarella, and half of the grated Parmesan. Taste and season with more salt, pepper, red pepper flakes, and lemon juice. Serve with more Parmesan on top.

ALMONDINE TOPPED ASPARAGUS

Perfectly Paired with Terra d’Oro Chenin Blanc & Voignier, Clarksburg

This recipe makes about 2 cups of a richy, zesty, crunchy almond topping for asparagus, chicken, and to mix into anything else!

Ingredients

• 1 cup almonds, slivered or chopped coarse
• 1 stick (1⁄4 cup) butter, diced
• 2 lemons, zested & juiced
• 1⁄2 cup mixed herbs, chopped (like tarragon, basil, and parsley)
• 1⁄2 cup extra virgin olive oil (the good stuff!)
• Plenty of sea salt to taste
• 1 bunch asparagus, cooked to preference

Instructions

• Melt the butter in a large saute pan over medium heat and add the almonds. Toast for a few minutes until the almonds smell fragrant and the butter begins to brown a bit. Remove from heat.
• Add in the zest and juice from the lemons, herbs, olive oil, and season with a hefty pinch of sea salt. Stir to combine.
• Serve at room temperature or chilled over sauteed, roasted, or grilled asparagus.

Beef Stroganoff

Perfectly Paired with Terra d’Oro Petite Sirah, Amador County

This recipe makes a large serving for 2 with leftovers for lunch!

Ingredients

• 4 tbsp olive oil
• 2 tbsp butter
• 1 cup blanched english peas
• 8 oz beech or crimini mushrooms
• 12 oz ribeye
• 2 shallots, minced
• 4 garlic cloves, minced
• 1 tbsp concentrated tomato paste
• 2 tbsp all purpose flour
• 1⁄4 cup dry white wine
• 2 cups (or more) beef broth
• 1⁄4 cup sour cream
• Any short noodles for serving

Instructions

• Heat a large skillet over medium-high heat with 2 tablespoons of oil and 1 tablespoon butter. Cook mushrooms for a few minutes until tender, season with salt, and transfer to a plate.
• In the same skillet, add another 1 tablespoon of oil and 1 tablespoon of butter. Season the steak generously with salt and pepper. Sear the steak and cook to preference. Transfer to another plate and wipe the skillet clean.
• Reduce the heat to medium and add remaining 1 tablespoon of oil to the pan. Cook the shallots until soft, stirring often. Add the garlic and cook until fragrant, only 1 minute. Add the tomato paste and cook while stirring constantly for 2 minutes until slightly darkened in color. Add the flour and stir constantly until toasty smelling, 3 minutes. Add the wine and cook until evaporated. Add the broth and bring to a boil over high heat. Reduce to a simmer and cook for up to 15 minutes until thickened and sauce coats a spoon.
• Slice the steak. Add the sour cream to the sauce. Serve the sauce over the noodles and garnish with steak slices, peas, and mushrooms.

Skillet Pork with Blue Cheese Sauce

Perfectly Paired with Terra d’Oro Zinfandel, Amador County

Ingredients

• 2 pork chop (or center loin cuts)
• Sea salt & black pepper to taste
• Glug of olive oil
• Glug of red or white wine
• 2-4 small shallots, minced
• ¼ cup preserved meyer lemon rind (optional, crumbled
• ½ cup heavy cream
• 2 ounces blue cheese, crumbled
• 1 lemon, juiced

Also Serve With…

• Roasted vegetables or braised greens
• Mashed potatoes or polenta

Instructions

• Preheat a large skillet, preferably a heavy bottomed pan like a cast iron, on medium high heat. If using thicker pork chop, preheat the oven to 350 F because you may need the oven to finish cooking the pork chop after searing. Pat the pork chops dry and season with salt and pepper.
• Add a glug of olive oil to the hot skillet. Increase the heat to high and sear the pork chops. Sear on each side for 3-4 minutes until the pork releases formt he pan and a golden crust forms.If the pork chops are thick-cut, transfer the skillet to the oven and roast for 5-8 minutes until the internal temperature of the pork chops is 145 F.
• It’s time for the pan sauce! Remove the pork chops from the skillet and place the skillet over medium heat. Add the shallots, and preserved meyer lemon rind if using. Saute until the shallots are soft, 1-2 minutes. Deglaze the skillet with a glug of wine, about a ¼ cup and reduce the wine until almost dry but still coating the bottom of the skillet.
• Add the heavy cream to the skillet, bring to a boil, and reduce slightly until glossy and thickened. Add the blue cheese crumbles and juice from 1 lemon. Stir to incorporate the sauce. If the sauce is too thick, add a bit of water 1 tablespoon at a time. If the sauce is too thin, add a bit more blue cheese and reduce. Taste the sauce and season with salt and pepper.
• Slice the pork chops and serve over the blue cheese sauce.

Ginger Grilled Prawns & Summer Bounty

Perfectly Paired with terra d’oro pinot grigio, Clarksburg

This recipe makes a large serving platter for 2-4 people!

Ingredients

• 1.5lbs jumbo prawns, cleaned & marinated
  • 1 piece lemon grass, minced
  • 1 large thumb ginger, minced
  • 1 hot pepper, minced
  • 1/4 cup coconut oil
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice water vinegar
  • Sprinkle of salt
• 3 pieces of stone fruit (nectarines or peaches), cut into wedges
  • Toss with olive oil and salt
• Large handful of Thai basil (or regular basil), thinly sliced
• 1 bunch of scallions, thinly sliced
• ¼ head Napa cabbage or salad greens
• 4 pieces of squash or zucchini, sliced into thin rounds and marinated
  • ¼ red onion, thinly sliced
  • Healthy grind of black pepper
  • Glug of olive oil
  • 2 cloves of garlic, minced
  • 1 tsp salt
• Store bought ginger soy dressing

Instructions

• Prepare the ingredient list by cutting and marinating the appropriate ingredients.
• Marinate the shrimp for 1-2 hours. Use firm nectarines or peaches that won’t fall apart on
• the grill. Use tender, baby squash about 6 inches long because it will be marinated and
• served fresh. The ginger dressing should be sweet and tangy.
• Prepare a hot grill. Grill the shrimp followed by the nectarines.
• Prepare a large platter with a base of Napa cabbage or lettuce greens. Artfully place the shrimp and stone fruit on the lettuce. Fill the spaces between with the marinated squash. Sprinkle the scallions and basil over the platter. Lightly dress the dish with salad dressing.
• Serve on an outside patio in the sunshine with a cold bottle of Terra d’Oro Pinot Grigio!

Bagna Cauda

Perfectly Paired with terra d’oro Barbera, Amador County

Ingredients

• ¾ cup high quality olive oil
• 1 head garlic, cleaned into cloves
• 12 anchovy filets, canned or jarred anchovies in olive oil
• ¼ cup butter
• Crisp vegetables and bread for serving

Instructions

• Place the clean garlic cloves into a small pot and cover with 1 inch of water. Bring to a boil, reduce to a simmer, and cook until the garlic cloves are soft – 10 minutes or so. Test the garlic by poking with a fork. The fork should easily pierce a cooked clove. Drain and discard the water.
• In the same small pot, combine the garlic, anchovies, and olive oil. Bring to a simmer and, using a wooden spoon, mash the contents into a paste. Cook at a gentle simmer for 10 minutes and remove from heat. Add the butter and stir to combine.
• Serve the bagna cauda with toasted bread and crudite like peppers, carrots, and cauliflower. Any leftover bagna cauda can be made into a Cesar-like dressing with more olive oil and the addition of lemon juice or add the paste into your next tomato sauce for a rich umami boost!

Pasta Con Tonno – Tuna Pasta

Perfectly Paired with terra d’oro Pinot Grigio, Clarksburg

Ingredients

• Linguine or spaghetti pasta, 2 servings
• 1 can high quality, tuna packed in olive oil, like Genova, Tonnino, or Bela
• 1 garlic clove, minced
• ¼ cup high quality olive oil
• 1 cup cherry tomatoes, halved
• ¼ cup dill, chopped
• ¼ capers, drained
• Salt & pepper

Instructions

• Bring a large pot of salted water to a boil for cooking the pasta. Cook to packaging instructions.
• While the pasta is cooking, combine all of the remaining ingredients into a bowl to encourage the flavors to mingle and come to room temperature.
• Once the pasta is cooked, drain and return to the warm pot. Add your bowl of flavor to the cooked pasta and stir to combine. Season with salt and pepper. Taste by twirling a fork in the pasta and enjoying.
• Present by plating a mound of pasta first. Most of the other ingredients will fall back into the pot. With a spoon or hands, garnish the pasta with the other ingredients.

Port Affogato

Perfectly Paired with Terra d’Oro Port, Amador County

Ingredients

• 1-2 oz Tdo Port
• 2 scoops of ice cream (preferably vanilla or chocolate)
• A pinch of candied walnuts

Instructions

• Scoop ice cream into a rock’s glass, coupe, or coffee cup.
• Pour port seductively over ice cream.
• Sprinkle with candied walnuts.
• Enjoy with the smallest spoon you own to prolong the pleasure.

Candied Walnuts

Ingredients

• 1 cup walnut pieces/halves
• ¼ white sugar
• 2 tbsp butter

Instructions

• Place a medium-sized skillet over medium heat. Add walnuts, sugar, and butter.
• Stir frequently for 5-8 minutes using a rubber spatula to prevent burning. The sugar will melt and all will begin to coat the walnuts.
• Transfer the candied walnuts to a plate or sheet pan. Try to separate the walnuts so they don’t stick. The walnuts will harden over the next 5 minutes and are ready to enjoy.

Tamari Ginger Meat Marinade

Perfectly Paired with Terra d’Oro Chenin Blanc & Viognier, Clarksburg

Ingredients

• ½ cup tamari or soy sauce
• 2 large thumbs ginger
• 1 jalapeno
• ¼ cup sugar
• Large pinch salt

Instructions

1. Peel the ginger then use a microplane to grate it. Mix in the other ingredients to the marinade.
2. Use 1 to 1.5 pounds of meat like Korean-style thin-cut short ribs, skirt steak, or boneless pork butt cut into ¼ inch steaks. Marinade for 4-8 hours. Grill over intense heat.
3. Serve with bao buns, Kewpie mayo, and greens!

Sirloin & Mushroom Skewers

Perfectly Paired with Terra d’Oro Zinfandel, Amador County

Ingredients

• 1.5 – 2 lb sirloin steaks
• 1 lb crimini mushrooms
• 12 skewers, wood or metal

Marinade

• ½ tbsp crushed red chili flakes
• 1 tsp garlic powder
• 1 tbsp Chinese five spice
• ½ glass of red wine
• ¼ cup agave or honey
• ¼ cup soy sauce
• 2 tbsp sesame oil

Instructions

1. Ready the grill to a medium-high heat, about 380 °F
2. Cut the sirloin steaks into cubes about the same size as the mushrooms.
3. To prepare the marinade: Preheat a small saucepot to medium heat. In the saucepot, toast the red chili flakes, garlic powder, and Chinese 5 spice until aromatic, about 2 minutes. Turn off the heat, and add the wine and agave or honey to the pan. Swirl to dissolve. Add the soy sauce and sesame oil.
4. Pour the marinade over the cubed steak and marinate for 1-2 hours. Don’t marinate for too long because the wine will start to cook the steak – like ceviche.
5. Grill the steak and mushroom skewers over medium-high heat for 10 minutes or so turning every 2-3 minutes.

Suggested Accompaniments

1. Kewpie Mayo Sauce
2. Your Favorite Steak Sauce
3. Cucumber Sesame Seed Salad
4. Pickles
5. Grilled Vegetables
6. Rice

Poppy Seed Pasta

Perfectly Paired with Terra d’Oro Pinot Grigio, Clarksburg

Ingredients

• 1 lb fusilli pasta, or preference
• 1 cup poppy seeds
• ¼+ cup raw sugar
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• ¼ cup agave or maple syrup
• Zest and juice of ½ orange, cut into thin strips

Instructions

1. Bring a pot of water to a boil and cook the pasta as directed. Drain and toss with olive oil.
2. Grind the poppy seeds in a spice grinder to a coarse powder. In a small to medium pot or pan, toast the ground poppy seeds, stirring frequently, until fragrant and crackling, about 5-6 minutes over medium heat.
3. After toasting the poppy seed powder, turn off the heat and add the raw sugar, cinnamon, vanilla extract, and stir well to combine.
4. Combine the poppy seed powder mixture, orange juice, orange zest and cooked pasta. Season with the syrup and salt. Add more orange juice or olive oil if the pasta is too dry.
5. Serve with red pepper flakes.

Eggplant Parmesan

Perfectly Paired with Terra d’Oro Zinfandel, Amador County

Ingredients

• 2-3 medium size eggplants
• Salt
• ¼ cup parmesan cheese, grated
• 2 cups, mozzarella cheese, shredded or torn
• 8 eggs
• 1 cup all purpose flour
• 2 cups panko bread crumbs
• 1 tsp oregano or thyme powder, if breadcrumbs are not pre seasoned
• Oil for frying
• 3 cups favorite tomato sauce

Instructions

1. We need to pull moisture from the eggplant and press the slices before frying. Slice the eggplants into 1/2 inch strips by removing the stem and slicing from top to bottom. Heavily salt the eggplant slices to help remove excess moisture and bitter flavors. Using heavy dinner plates you will layer the salted eggplant slices with napkins to catch the moisture. Layer paper napkins on a dinner plate. Cover the dinner plate with paper napkins. Top the napkins with a single layer of salted eggplant. Top the eggplant with another layer of napkins followed by another heavy dinner plate. Repeat the process (plate, napkin, eggplant, napkin, plate) until all of the eggplant slices are compressed under the plates with a final plate on top. Microwave this stack of plates for 3 minutes. Rotate the top plates to the bottom and microwave for another 2 minutes. Allow to cool and rest for 5 minutes before proceeded.
   • Alternatively, you can roast the salted eggplant slice in a 350F oven for 30 minutes and continue with the process below.
2. Press the now steamed eggplant between two napkins to pull out excess moisture. Pressing will also condense the eggplant slice for a more meaty texture. Proceed with all of the eggplant slices.
3. It’s time to bread the eggplant slices for deep frying. Prepare a large bowl for each, flour, whisked egg, and panko breadcrumbs. Whisk the eggs very well so the eggs do not clump. Add the dried oregano or thyme to the breadcrumbs if they are not pre seasoned. Coat each slice of eggplant in the following order: flour, egg, breadcrumbs. Be sure to press the eggplant into the breadcrumbs heavily on both sides. Set aside on a sheet tray for frying.
4. Prepare a pot or cast iron for deep frying at 300F. Frying at this lower temperature leads to less oil absorption and a crispier texture. Fry 2 or 3 slices of eggplant at a time until golden brown and drain on a sheet tray lined with paper napkins. Allow the temperature of the oil to rise to 300F before frying the next batch.
5. Preheat the oven to 350F. It’s time to build the eggplant parmesan in a 13×9” pan or similar. Stack the eggplant like fallen dominoes in the pan. Sporadically top the eggplant with the tomato sauce. Top with the mozzarella and parmesan cheeses. Cook in the oven for 20 minutes or so until the cheese is melted.
6. Serve with a fresh side like a spinach and red onion salad

Asian-Inspired Chop Salad

Perfectly Paired with Terra d’Oro Chenin Blanc & Viognior, Clarksburg

Ingredients for Salad:

• 3 cups iceberg lettuce, thinly sliced
• 3 cups red cabbage, thinly sliced
• 2 cups shredded carrots
• 1 medium red yellow pepper, diced
• 1 cup sugar snap peas
• 3 green onions, chopped
• ½ red onion, chopped
• 1 tbsp cilantro, chopped
• 1 tbsp sesame seeds (optional toasted)
• ½ cup raw cashews
• 1 avocado, cubed
• Season with salt and pepper to taste.
• Top with shrimp or protein of choice.

Mix all salad ingredients together

Optional Toppings:

• Edamame
• Won ton strips

Ingredients for dressing:

• 2 tbsp peanut butter
• 2 tbsp soy sauce
• 2 tbsp high quality EVOO
• 2 tbsp rice vinegar
• 1 garlic clove, minced

Optional additions:

• 1 tablespoon sriracha
• 1 pinch fresh ginger

Drizzle dressing and salad and enjoy!

Moscato Spritz & Ginger Lime Syrup

Made With Terra d’Oro Moscato, California

Ginger Lime Syrup

Ingredients:

• 1 oz ginger, peeled & finely diced
• 6 oz raw sugar
• 4 oz water
• 2 oz lime juice, 2-3 limes

Directions:

1. Combine the ginger, sugar, and water in a small saucepan. Heat over a medium high flame to dissolve the sugar. After sugar is dissolved, boil for 1 minute and remove from heat. Allow flavors to incorporate and sugar to cool for 15-20 minutes.
2. Add the lime juice and pass all through a fine mesh strainer.

Moscato Spritz

Ingredients:

• ¾ oz ginger lime syrup
• 4 oz of Terra d’ Oro Moscato
• 2 oz of sparkling soda water
• Lots of ice
• Lime wheel for garnish

Directions:

1. Combine all ingredients over ice and stir!
2. Add more ginger lime syrup or sparkling soda to personal preference.
3. Mix up a big batch for a party!

Taquitos with Traeger Smoked Pork Shoulder

Perfectly Paired with Terra d’Oro Zinfandel, Amador County

Serves 4+ , 6-7 hours

Ingredients:

• 4 lbs piece of pork shoulder
• Salt & pepper for seasoning
• 32 oz of water
• 4 ancho pasilla chiles
• 2 chile negro
• 2 tbsp cooking oil
• 1 large white onion, diced
• 1 lbs tomatillos, diced
• 1 24 oz can of crushed tomatoes
• 1 tbsp oregano
• 4+ corn tortillas per person
• Oil for frying

Taquito toppings of your choice like, shredded cabbage, pickled carrots and jalapeños, Cotija cheese, sour cream, pinto beans, avocados or guacamole, cilantro, and more!

Directions:

Smoking Pork with Adobo

1. Preheat Traeger smoker to 225F. Liberally season the pork with salt & pepper and allow to sit at room temperature until the Traeger is preheated.
2. Prepare the adobo. Remove the seeds and stems of the ancho and negro chiles. Bring a quart of water to a boil, turn off the heat, and rehydrate the dried chiles in the hot water for 20 minutes. Bring a medium to large pot to medium-high heat and add cooking oil. Add the onion and sauté until softened and just turning brown at the edges. Next add the tomatillos and cook until soft, about 8 minutes. Add the tomato sauce and oregano and bring to a simmer for 10 minutes, then turn off the heat. Using the water from rehydrating the chiles, blend the tomato mixture and rehydrated chiles. Transfer the adobo sauce to a container and reserve for later.
3. Once the Traeger is preheated, place the pork on the grill and smoke at 250 until an internal temperature of 160F or about 3 hours.
4. Transfer the pork to an aluminum tray and pour over the adobo sauce. Decrease the temperature of the Traeger to 225F and smoke to an internal temperature of 205F or 3-4 more hours, while occasionally basting the pork with adobo sauce.
5. Allow the pork to rest for 30 minutes before shredding and combining with some of the adobo sauce. Save the remaining adobo sauce for dressing your taquitos!

Taquitos

1. Preheat a pot or cast iron with 1 inch of oil (about ¾ up the side of the taquito) for frying over medium heat.
2. Warm the tortillas in the microwave by wrapping in a wet cloth and heating at 20-30 second intervals – this prevents the tortillas from tearing.
3. Roll each tortilla with a large pinch of smoked pork. Roll half the taquitos before starting to fry. The oil is preheated when a tortilla dipped in the oil immediately starts to bubble.
4. Fry the taquitos seam side down for 2-3 minutes until the shape is formed and will not unroll. Turnover with tongs and fry for another 2 minutes. Transfer to a paper lined try or plate and allow excess oil to drain. Roll and fry all the taquitos!
5. Make a platter and dress the taquitos for your guests or allow your guests to build their own!

Cocoa Enriched Mug Confection

Perfectly Paired with Terra d’Oro Port, Amador County

Ingredients:

• ¼ cup milk
• 1 tbsp oil, like olive or coconut
• Splash vanilla extract
• 3 tbsp flour
• 1 tbsp cocoa powder
• 2 tbsp sugar, white or raw
• Pinch salt
• Large pinch (or more) of semi-sweet chocolate chips

Directions:

1. The provided measurements cater to a single serving housed within a 12-ounce mug. While the measurements are rooted in scientific precision, feel free to exercise your culinary creativity by adjusting the quantity of chocolate chips or introducing the delightful crunch of nuts. If you’re using a bigger 12-ounce mug, increase the measurements by 1.5 times and cook for 2 minutes instead.
2. Start by putting the wet ingredients – milk, oil, and vanilla – into the mug. Then, add the dry ingredients on top. Mix everything together until you get a paste. Use your spoon to get rid of any pockets of flour by pushing them against the sides of the mug. You can sprinkle chocolate chips on top or mix them in. Wipe the rim of the mug for a nice look.
3. Put the mug in the microwave and heat it for 1 minute and 30 seconds. Let it sit in the microwave for about 30 seconds before taking it out. Wait another minute or so to avoid burning your tongue on hot chocolate.
4. Enjoy with your Terra d’Oro Port Wine!