MISSION, Kan., Dec. 22, 2014 /PRNewswire/ -- Winter is a great
time to experiment with new culinary creations that incorporate the
bold flavors of wine for delicious results. Nothing pleases the
senses quite like a comfort food dish on a chilly evening. If
you're planning a menu for just you and your mate, a small group of
close friends or a full-blown dinner party, stock up on great wine
selections to complete the menu.
Photo - http://photos.prnewswire.com/prnh/20141222/165796
Smoky Chili and Murphy-Goode Homefront Red
Just as a robust chili calls for a blend of signature ingredients,
so does the perfect wine to complement it. The smoky flavors of
seasoned steak cubes and dried chili pods will please the palate
when united with Murphy-Goode Homefront Red — a blend of syrah,
merlot, petite sirah and zinfandel. This wine is comfort food
friendly and fruit forward, chock full of flavors of black cherry
and raspberry, vanilla and toast. Plus, for every bottle sold, the
winery donates fifty cents to
Operation Homefront, a national nonprofit that provides assistance
to service members and their families.
Classic Roast Chicken and La Crema Sonoma Coast Chardonnay
Fresh oregano, fragrant garlic and buttery Castelvetrano olives
star in this traditional chicken dish which pairs wonderfully with
vibrant La Crema Sonoma Coast Chardonnay. Just as in the Burgundy
region of France, these vineyards
offer an unusually long, cool growing season, so grapes develop
complex flavors. The Sonoma Coast Chardonnay is beautifully
aromatic, with an intriguing interplay of lively citrus and subtle
toasted oak, laced with just a kiss of butterscotch.
Toasted S'mores and Kendall-Jackson Grand Reserve Pinot Noir
Take the traditional fireside treat to a new, gooey level with
homemade, wine-infused marshmallows served with a glass of
Kendall-Jackson Grand Reserve Pinot Noir. Handcrafted from the top
seven percent of all the winery's lots, with 70 percent sourced
from the same vineyard blocks year-to-year, it ensures greater
consistency and enhanced complexity with each vintage. Please your
sweet tooth and palate with this pinot noir, with lively berry pie
notes defined in wild strawberry and black cherry, with hints of
vanilla and earthy aromas.
Perfect Winter Pairings
Matanzas Creek Merlot and Beef Bourguignon
Bring out the rich and savory flavors of this classic French stew
with the notes of dried blueberries and cranberries, bittersweet
chocolate and black cardamom in Matanzas Creek Merlot.
Freemark Abbey Napa Valley Cabernet and Pot Roast
Serve up this braised beef favorite alongside Freemark Abbey Napa
Valley Cabernet, with its aromas of dark cherry, ripe plum and
black currant.
Edmeades Zinfandel and Meatloaf
Each meaty bite tastes even more comforting than the last when
paired with the lush texture and notes of toasted oak, vanilla and
cherry cola in Edmeades Zinfandel.
Chili with Pepato Cheese
Recipe created by Dirk Yeaton on
murphygoodewinery.com
Servings:
10–12
6
|
dried chili pods,
seeds and stems removed
|
|
Salt and pepper, to
taste
|
1 1/2
|
pounds top round cut
into cubes
|
1 1/2
|
pounds chuck steak
cut into cubes
|
1
|
cup vegetable
oil
|
1
|
medium onion,
chopped
|
3
|
small cloves garlic,
minced
|
1 1/2
|
ounces chili
powder
|
1
|
tablespoon
paprika
|
3
|
tablespoons
cumin
|
2
|
tablespoons oregano
steeped in 1 cup of red wine
|
1
|
tablespoon cider
vinegar
|
1/2
|
teaspoon cocoa
powder
|
2
|
cups beef
broth
|
10
|
ounces stewed
tomatoes
|
1/2
|
cup grated Pepato
cheese
|
Toast dried chilies over medium heat for about 2 minutes. Add 2
cups of water and simmer for 10 minutes. Strain out chilies to
cool, then chop and reserve.
Season meat liberally with salt. Heat oil over high heat in
large, heavy bottom pot until it begins to smoke. Carefully place
beef into pan and brown on all sides until moisture cooks out and
light brown film forms on bottom of pan. Reduce heat to medium.
Drain meat of oil and fat.
Add onions and garlic, cooking until soft. Add chili powder,
paprika and cumin. Cook until fragrant. Add reserved chopped
chilies and rest of ingredients (except for cheese) and stir well
with wooden spoon, scraping browned bits off bottom of pot.
Reduce heat to low and simmer for 1 hour, occasionally stirring.
To serve, place in bowl and sprinkle with grated cheese.
Chicken Thighs with Potato, Lemon & Castelvetrano Olives
Recipe created by Tracey Shepos on
lacrema.com
Servings: 4
8
|
sprigs oregano,
leaves picked (1/2 cup packed)
|
5
|
cloves
garlic
|
2
|
lemons, one zested
and one cut into eight wedges
|
2
|
teaspoons
cumin
|
3
|
tablespoons olive
oil
|
8
|
chicken thighs (1 1/2
pounds), bone in, skin on
|
2
|
large Russet
potatoes, peeled and cut into 1/2-inch circles
|
4
|
teaspoons kosher
salt
|
1
|
cup Castelvetrano
olives, pitted and drained
|
Preheat oven to 350°F.
In food processor, combine oregano, garlic, lemon zest, cumin
and 2 tablespoons oil. Process until chopped. Place mixture in
large bowl and toss with chicken thighs.
In 10-inch cast iron pan, layer 1 tablespoon oil and top with
potatoes and sprinkle with 2 teaspoons salt. Place chicken thighs
on top and sprinkle again with 2 teaspoons salt. Scatter lemon
wedges in between chicken thighs.
Place pan over medium heat, cook for 5 minutes or until edges
start to brown. Immediately place pan on top rack in oven and bake
for 10 minutes. Adjust oven temperature to 400°F and cook for
another 25 minutes or until chicken is browned and internal
temperature reaches 160°F. Scatter olives on top and serve.
Pinot Noir Marshmallows
Recipe created by Molly Yeh on
mynameisyeh.com
Servings: 16
1/4
|
cup powdered
sugar
|
1/4
|
cup
cornstarch
|
1/4
|
cup Kendall Jackson
Grand Reserve Pinot Noir
|
1/2
|
cup water
|
2
|
packets unflavored
gelatin powder
|
3/4
|
cup sugar
|
1/2
|
cup light corn
syrup
|
1
|
pinch salt
|
In small bowl, combine powdered sugar and cornstarch. Grease two
loaf pans or one 8- or 9-inch square pan and dust bottom and sides
with half of powdered sugar mixture. Pour out any excess mixture
back into bowl.
In bowl of stand mixer fitted with whisk attachment, combine
pinot noir and 1/4 cup water. Sprinkle gelatin over liquid. Grease
rubber spatula and have standing by mixer, as well as prepared
pan(s).
In small saucepan, combine remaining 1/4 cup of water, sugar,
corn syrup and salt. Clip on candy thermometer. Heat mixture over
medium heat until it reaches 240°F.
Resist urge to crank heat level higher, otherwise it could heat
up too fast. (If takes a while to heat up to those last few
degrees, you can inch heat level up to medium high, keeping a close
eye on thermometer.)
Turn mixer on low and drizzle sugar mixture in slow and steady
stream down side of bowl. Once entire mixture is in, increase speed
to high and let it mix for 10–12 minutes, until lukewarm and
fluffy.
Using greased spatula, immediately scrape mixture into pans and
spread out evenly as possible. Dust tops with remaining powdered
sugar mixture and (if needed) use hands to flatten mixture out
completely. Let set for hour, cut into squares and dust edges of
squares with remaining powdered sugar mixture.
About Family Features Editorial Syndicate
This and
other food and lifestyle content can be found at
www.editors.familyfeatures.com. Family Features is a leading
provider of free food and lifestyle content for use in print and
online publications. Register with no obligation to access a
variety of formatted and unformatted features, accompanying photos,
and automatically updating Web content solutions.
To view the original version on PR Newswire,
visit:http://www.prnewswire.com/news-releases/winter--wine-300013413.html
SOURCE Jackson Family Wines