Harvesting Deliciousness

by Lindsay Gifford
Recipes, images and information provided by Rodney Strong Vineyards www.rodneystrong.com

Holiday entertaining is fast approaching and there is nothing better than enjoying a dinner party with friends to celebrate the season. We’ve teamed up with Rodney Strong Vineyards this month to bring you two wonderful dinner menus with wine pairings to perfectly complement each course. 

Started by former Broadway dancer Rod Strong in 1959, when he settled in Sonoma County to pursue a second lifelong creative passion of winemaking, Rodney Strong Vineyards was the 13th winery bonded in the newly discovered Sonoma County wine industry. A trio of winemaking paths crossed when Rick Sayre joined the team as Winemaker in 1979, and again when the Klein Family, 4th generation California farmers, purchased the winery in 1989 and initiated a renewed commitment of modern artisan winemaking. Through the years, Rodney Strong Vineyards has earned the reputation for critically acclaimed single vineyard and reserve wines, stand-out estate releases and best-in-class Sonoma County varietal wines. 

Proprietor Tom Klein says his family is committed to craftmanship. “There are no shortcuts when it comes to making world-class wines. It requires great vineyards. It demands a committed, passionate winemaking team and it calls for an investment in craftsmanship. We’ve gathered it all here at Rodney Strong. No shortcuts. It’s my family’s commitment.”

As with all great products, it starts with a good foundation and in their case, the vineyards. The Klein family knew from the beginning that this is the most critical step in the winemaking process. It is impossible to make great wine from mediocre grapes. "Starting with top quality sites and advanced viticultural practices, we choose to pursue excellence in every grape, ensuring ideal ripeness and picking only then, even if it means just a row at a time." 

“I see myself as a steward of wines. I guide each wine throughout the process, dutifully monitoring fermentation, carefully choosing barrels, and diligently tasting along the way, all to ensure we bottle the very best wine possible” says Rick Sayre, winemaker.

Writer’s Note: I encourage you to visit their website to explore the vineyards, learn more about winemaking and of course enjoy more fantastic recipes. I just couldn’t get enough! Consider planning a trip to visit. The vineyard has a world-class tasting room, winery tours and views that may have you reconsidering your trip home. 

A Three Course Dinner with Chef Jeff Mall of Zin Restaurant & Wine Bar

First Course: Frisée Salad with Bacon and Deviled Eggs
Recipe by Jeff Mall, Zin Restaurant & Wine Bar
Serves: 4 first-course servings
Wine Pairing:2014 Charlotte’s Home, Estate Sauvignon Blanc

Deviled Eggs
6 Large eggs
¼ cup mayonnaise
1½ Pickled jalapeño chiles, minced 
2 tsps Pickled jalapeño juice from can
2 tsps Fresh chives, minced plus more for garnish
Kosher salt, to taste
Freshly ground pepper, to taste

Put the eggs in a deep saucepan and add water to cover. Place over high heat, bring to a boil, and boil for 1 minute. Remove from the heat, cover, and let stand for 10 minutes. Drain the water, roll the eggs gently around inside the pan to crack the shells, and place in a bowl of ice water for 15 minutes. Peel the eggs and cut them in half lengthwise. Push the yolks through a sieve into a small bowl and mix with the mayonnaise, jalapeños and juice, chives, salt, and pepper. Spoon the yolk mixture into a pastry bag and pipe it into each egg-white half, or spoon it into the halves.

Frisée Salad

2 heads Frisée or curly endive, outer leaves discarded
8 slices Bacon, cut into small dice
1 Shallot, minced
1 tsp Dijon mustard
¼ cup Sherry vinegar
¼ cup Canola oil
Kosher salt and freshly ground pepper, to taste

Tear the frisée into bite-sized pieces (you should have about 8 cups). In a medium skillet, cook the bacon over medium-high heat until crisp and browned, 8 to 10 minutes. Remove from the heat. Using a slotted spoon, transfer the bacon to paper towels and discard all but 2 tablespoons of fat from the pan. Add the shallot, mustard, and vinegar to the pan and whisk to blend. Gradually whisk in the oil until emulsified. Season with salt and pepper. Add the warm dressing and bacon to the frisée and toss.

To serve: Divide the salad among 4 salad plates. Top each salad with 3 deviled egg halves, garnish with chives, and serve. 

Second Course: New Orleans Red Bean “Cassoulet” with Crispy Duck, Ham Hock and Andouille Sausage
Recipe by Jeff Mall, Zin Restaurant & Wine Bar
Serves: 6 main-course servings
Wine Pairing: 2013 Knotty Vines, Estate Zinfandel

6 Duck confit legs in duck fat, store bought and already prepared 
6 cups Chicken stock or broth
1 Ham hock 
1 lb. Dried light red kidney beans, rinsed and picked over
3 thick slices Bacon, diced
1 (8 oz.) Andouille sausage, diced
1 Red bell pepper, seeded, deribbed, and diced
1 Green bell pepper, seeded, deribbed, and diced 
4 Green onions, sliced 
3 cloves Garlic, thinly sliced
½ cup plus 3 Tbsps chopped 
Fresh flat-leaf parsley
2 tsps Fresh thyme, minced
¼ tsp Cayenne pepper
¼ tsp Red pepper flakes
1 Bay leaf
4 cups Water
Salt, to taste
Freshly ground pepper, to taste
1¼ cups Fresh bread crumbs
½ cup grated Parmesan cheese
2 Tbsps Olive oil
1 Tbsp Zin Dry Rub (recipe below)

Remove the duck confit legs from the fat; reserve ¼ cup of the fat and set the legs aside. In a large soup pot, bring the chicken stock to a simmer over medium heat. Add the ham hock and cook until tender, 1 hour. Add the beans, reserved duck fat, bacon, sausage, red and green peppers, green onions, garlic, the ½ cup parsley, the thyme, cayenne, pepper flakes, bay leaf, and water to the soup pot. Increase the heat to high and bring to a full rolling boil; cook for 10 minutes. Reduce the heat to a simmer and cook until the beans are tender, about 2 hours, adding water as needed to prevent them from becoming too dry. Using tongs, transfer the ham hock to a plate and let cool to the touch. Remove and discard the skin. Shred the meat and stir it into the beans. Season with salt and pepper and let cool. Cover and refrigerate for at least 8 hours or up to 24 hours. 

Preheat the oven to 350°F. In a food processor, combine the bread crumbs, Parmesan, the 3 tablespoons parsley, and the olive oil. Pulse to mix evenly. Divide the red beans among six 1½-cup ramekins or ovenproof soup bowls and top evenly with the bread crumb mixture. 

Put the duck legs in a baking dish and sprinkle evenly with the dry rub. Place the ramekins of beans and the dish of duck in oven and bake until the beans are golden brown and bubbling and the duck legs are crisp and golden, about 25 minutes. Place a duck leg on top of each casserole and serve. 

Zin Dry Rub (makes 1 heaping cup)

3 Tbsps Kosher salt
3 Tbsps Garlic powder
1½ Tbsps Dried oregano
1½ Tbsps Dried thyme
1½ Tbsps Sugar
4 tsps Onion powder
1½ tsps Cayenne pepper
1½ tsps Ancho chile powder
3 Tbsps Sweet Hungarian paprika
4 tsps Freshly ground black pepper

In a small bowl, combine all the ingredients and stir to blend well. Store in an airtight container for up to 2 weeks. 

Third Course: Chocolate and Peanut Butter Mousse Layer Cake
Recipe by Jeff Mall, Zin Restaurant & Wine Bar
Serves: 10 to 12
Wine Pairing:2009 A True Gentleman’s Port

Chocolate Cake Layers

2 oz. Bittersweet chocolate, chopped
1 cup Hot coffee
2 cups Granulated sugar
1¾ cups All-purpose flour
1 cup Unsweetened cocoa powder
1¼ tsps Baking soda
½ tsp Baking powder
¾ tsp Salt
2 Large eggs
½ cup Canola oil
1 cup Buttermilk
½ tsp Vanilla extract

Peanut Butter Mousse

6 oz. Cream cheese, at room temperature
2 cups Confectioners’ sugar, sifted
1⅓ cups Creamy peanut butter
1⅓ cups Heavy cream

Chocolate Frosting

1 cup Heavy cream
2 Tbsps granulated sugar
2 Tbsps light corn syrup
1 lb. Bittersweet chocolate, chopped
4 Tbsps Unsalted butter

For the chocolate cake layers: Preheat the oven to 300°F. Butter and flour two 9-inch round cake pans; knock out the excess flour. Line the bottom of each pan with a round of parchment paper. In a small bowl, combine the chocolate and coffee. Let stand for 5 minutes, then stir until chocolate is melted and the mixture is smooth. Sift the sugar, flour, cocoa powder, baking soda, baking powder, and salt together into a medium bowl.

Using an electric mixer on medium speed beat the eggs until pale and slightly thickened. Gradually beat in the oil, buttermilk, vanilla, and chocolate mixture; beat until well combined. Gradually beat in the flour mixture until just combined, scraping down the sides of the bowl as needed. Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 50 minutes. Let cool in the pans for 5 minutes, then unmold onto wire racks and peel off the paper. Turn the cake layers right side up on the racks and let cool completely.

For the peanut butter mousse: Using a stand mixer fitted with the paddle attachment, beat the cream cheese and confectioners’ sugar together until soft and creamy. Beat in the peanut butter just until incorporated. In a deep bowl, whip the cream until soft peaks form; fold into the peanut butter mixture until blended. Cover and refrigerate for at least 30 minutes or up to 4 hours. 

For the chocolate frosting: In a medium saucepan, combine the cream, sugar, and corn syrup. Bring to a boil over medium heat, whisking until the sugar is dissolved. Remove from the heat and add the chocolate; whisk until the chocolate is melted, then whisk in the butter. Let cool. 

To assemble the cake, use a long, serrated knife to cut each cake layer in half horizontally. Place 1 cake layer half on a cake plate and spread with one-third of the peanut butter mousse. Top with a second layer and repeat until all the cake layers are stacked. Spread the frosting evenly over top and sides of cake; if it is too thin to coat the sides evenly, refrigerate the frosting briefly to thicken. Using a serrated knife, cut the cake into wedges and serve. 

A Three Course Dinner with Chef Josh Silvers of Syrah Bistro & Wine Bar

First Course: Josh’s Crab Cakes with Sherry Mayonnaise 
Recipe by Josh Silvers, Syrah Bistro & Wine Bar
Serves: 4 first-course servings
Wine Pairing:2013 Chalk Hill, Estate Chardonnay

Sherry Mayonnaise

¾ cup Mayonnaise, preferably Best Foods or Hellman’s brand
2 tsps Sherry vinegar
½ tsp Sweet Hungarian paprika 
Pinch of cayenne pepper

Crab Cakes

12 oz. Fresh lump crabmeat, picked for shells
½ cup Mayonnaise, preferably Best Foods or Hellman’s
3 Tbsps Red bell pepper, finely chopped
3 Tbsps Celery, finely chopped
2 Tbsps Red onion, finely chopped
1 Tbsp Fresh flat-leaf parsley, chopped
1 Tbsp fresh Lemon juice
Kosher salt and freshly ground pepper to taste
About 1½ cups Panko (Japanese bread crumbs)
About 1½ cups Rice bran oil or canola oil for frying

For the mayonnaise: In a small bowl, combine all the ingredients and stir to blend. Cover and refrigerate for up to 2 weeks. 

For the crab cakes: In a medium bowl, combine the crabmeat, mayonnaise, bell pepper, celery, onion, parsley, lemon juice, salt, and pepper; mix well. Add the panko gradually, a few tablespoons at a time, until the consistency is dry and slightly tacky to the touch. Form into 8 cakes about 2½ inches wide and coat with more panko.  

In a large skillet, heat ¼ inch oil over high heat until it shimmers. Add the crab cakes, working in batches if necessary to avoid crowding pan. Cook until nicely browned, about 3 minutes on each side. Using a slotted metal spatula, transfer to paper towels to drain briefly. Place 2 crab cakes on each of 4 salad plates, and serve with the sherry and mayonnaise on the side.

Second Course: Braised Short Ribs with Horseradish Crème Fraîche, Mashed Potatoes and Sautéed Spinach
Recipe by Josh Silvers, Syrah Bistro & Wine Bar
Serves: 6 main-course servings
Wine Pairing:2013 Alexander Valley Estate Cabernet Sauvignon

Horseradish Crème Fraîche

½ cup Crème fraîche
1 tsp Prepared horseradish, or to taste
Salt, to taste

Braised Short Ribs

6 Short rib pieces (5 to 6 in. long;  about 4 lbs. total)
3 Tbsps Kosher salt, plus more to taste
⅛ ounce Dried porcini mushrooms
3 Tbsps Rice bran oil or canola oil
2 Carrots, peeled and cut into 1-in. chunks
1 Yellow onion, cut into 1-in. chunks
2 stalks Celery, cut into 1-in. chunks
2 Tbsps Tomato paste
½ cup Ruby port
3 cups Dry red wine
4 cups Beef broth or veal stock 
2 Bay leaves
3 Sprigs thyme
6 Black peppercorns
1 lb. Mixed wild mushrooms, trimmed and cut into ½-in. pieces

Mashed Potatoes

½ cup Heavy cream
3 Tbsps Unsalted butter
Salt, to taste
Freshly ground pepper to taste
3 lbs. Yukon gold potatoes, peeled and cut into 2-in. chunks

Sautéed Spinach

3 Tbsps Unsalted butter
3 Shallots, thinly sliced
3 cloves Garlic, thinly sliced
2 bunches Spinach, stemmed and rinsed 
Salt, to taste
Freshly ground pepper, to taste

For the horseradish crème fraîche: In a small bowl, combine all the ingredients and stir to blend. Cover and refrigerate for up to 8 hours. 

For the short ribs: Rub the meat all over with the 3 tablespoons kosher salt; cover and refrigerate overnight. 

In a blender, process the dried porcini mushrooms until they form a fine powder. Set aside 

Preheat the oven to 300°F. Using a paper towel, wipe the salt from the short ribs. In a large roasting pan or Dutch oven, heat the oil over high heat until it shimmers. Add the short ribs to the pan, working in batches if necessary (do not crowd pan), and cook until well browned, about 4 minutes on each side. Using tongs, transfer to paper towels to drain. Discard all but 1 tablespoon fat from the pan. Return the pan to medium heat and add the carrots, onion, celery, and mushroom powder. Sauté for 5 minutes. Add the tomato paste and cook for 1 minute. Add the port and red wine and cook, stirring occasionally, for 8 minutes. Add the broth, short ribs, bay leaves, thyme, and peppercorns and bring to a boil. Cover the pan tightly with aluminum foil or a lid and bake until meat is very tender, 3 to 31⁄2 hours. Remove from the oven.

Transfer the meat to a plate and cover loosely with aluminum foil. Strain the cooking liquid (discard the solids), and skim and discard the fat. Return to the pan and add the mushrooms. Set over medium-high heat and cook, stirring occasionally, until dark in color, about 30 minutes. Reduce the heat and add the short ribs to pan; cook until heated through. Season with salt to taste. Remove from the heat and keep warm.

For the mashed potatoes: Put the potatoes in a large pot and add cold water to cover. Bring to a boil, reduce the heat to a lively simmer, and cook until potatoes are tender, 20 to 30 minutes. Meanwhile, in a small saucepan, heat the cream and butter over low heat until the butter is melted. Drain the potatoes well and return to the pan. Mash the potatoes with a potato masher and slowly drizzle in the hot cream mixture. Season with salt and pepper. Remove from the heat and keep warm.

For the sautéed spinach: In a large skillet, melt the butter over medium-high heat and cook until lightly browned, 1 to 2 minutes. Add the shallots and garlic and cook, stirring, until golden, about 2 minutes. Add the spinach until the pan is full and cover until the spinach is wilted, 2 to 3 minutes; repeat, adding the remaining spinach in batches. Season with salt and pepper. Transfer to a colander and press with the back of a spoon to drain off the excess liquid. Set aside and keep warm.

To serve, spoon a mound of mashed potatoes and sautéed spinach onto each dinner plate. Add a short rib, surround with the liquid, and dollop with the horseradish crème fraîche.

Third Course: Butterscotch Pudding with Soft and Sexy Whipped Cream  
Recipe by Josh Silvers, Syrah Bistro & Wine Bar
Serves: 6 - 8
Wine Pairing:2009 A True Gentleman’s Port

1 cup Dark brown sugar, firmly packed
⅓ cup Cornstarch
½ tsp Salt
2 cups Milk
1½ cups Heavy cream
1 tsp Vanilla extract
2 Tbsps purchased Caramel sauce
4 Tbsps Unsalted butter, cut into pieces
Lightly sweetened whipped cream for serving
Chocolate cigarettes for garnish (available at specialty markets and grocery stores)

In a small bowl, combine the brown sugar, cornstarch, salt, and milk. Stir with a whisk to blend. In a saucepan, bring the cream to a boil over medium heat. Add the cornstarch mixture, butter, vanilla, and caramel sauce, and whisk constantly until the mixture returns to a boil, 4 to 5 minutes. Reduce the heat to a simmer and cook until very thick, 3 to 5 minutes longer. Remove from the heat, let cool slightly, and cover with plastic wrap pressed directly onto the surface. Refrigerate for at least 2 hours or up to 8 hours. 

To serve, spoon into small bowls and top with a dollop of whipped cream. Add a couple of chocolate cigarettes if desired.