Food & Fenestra

Cream of Mushroom Soup with Garlic Sherry Cream

The 'Souper Bowl' cream of mushroom soup came from Blue Sage Catering and was voted the 'Souper Bowl' fan favorite!

Ingredients:

½ lb gourmet brown or white button mushrooms
6 whole cloves of garlic
1 cup sherry cream
½ gal heavy cream
¾ Tbsp chicken base or mariporé
½ tsp fresh ground white pepper
1 cube salted butter

Directions:

Crush & chop garlic
Sautee with butter until caramelized
Add mushrooms and sauté 30 seconds
Reduce with sherry cream by 40%
Add heavy cream
Add chicken base or mariporé & white pepper
Reduce to desired consistency (about 20%)

Serve with Fenestra’s Cabernet Sauvignon

10 servings

Lynne’s Lentil Soup

The 'Souper Bowl' lentil Soup came from one of Fenestra's own!

Ingredients:

1 package dried lentils
12 cups water
3 large carrots diced
1 onion diced (don’t use red – changes the color of the soup)
3 shallots or a bunch of green onions could be substituted
3 stalks celery diced
1 russet potato diced or 4 medium red potatoes diced (I keep skins on)
1 tb chicken soup base or 2 chicken bouillon cubes
2 bay leaves
1 tsp salt & ½ tsp pepper
1 ham hock, whole (or more if desired)
or 2 pieces smoked ham diced (6-8 ounces total); you could substitute smoked turkey leg, whole
1 tsp Old Bay seasoning or 1 tsp sage or 1 tsp poultry seasoning
½ bottle Pinot Gris

Directions:

Reduce the wine (entire bottle) in a sauce pan by ½ on medium high heat.  This should take about 15 minutes.  Set aside.

Soak lentils in water with bay leaves for 2 hours.  Add all the rest of the ingredients to the lentils and water + the reduced wine.  Simmer 2 hours.  Take out ham hock, remove fat, chop into pieces; add back to soup (or diced ham).  If using turkey leg, chop the meat and remove the skin.  Remove bay leaves and discard.

Serve in bowls, about 1 ½ cups of soup for each with crusty bread; make sure everyone gets some of the meat.

Incontro’s Minestrone Soup

The 'Souper Bowl' minestrone soup came from Danville's Incontro’s

Ingredients

2 tablespoons olive oil, plus more for serving (optional)
1 medium white onion, chopped
1 medium eggplant, peeled and diced
1 medium zucchini, diced
1 medium yellow squash, diced
1 medium yellow bell pepper, diced
1 medium red bell pepper, diced
1 small fennel bulb, diced
¼  teaspoon red-pepper flakes
Coarse salt and ground pepper
1 can (14.5 oz) whole peeled tomatoes, drained & finely    chopped
½ cup Fenestra Tempranillo red wine
1 large potato, peeled and diced
2 cups cooked fusilli pasta
1 teaspoon minced fresh thyme, or ¼  teaspoon dried
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups vegetable stock (preferably homemade)
1 garlic clove, minced (optional)
¼  cup basil pesto for serving (optional)

Directions

In a large pot, heat oil over medium. Add onion, yellow bell pepper, celery, eggplant, zucchini, red bell pepper, yellow squash, fennel, red-pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes. Deglaze pot with wine and let reduce until alcohol has evaporated 3-4 minutes.

Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, and vegetable stock. Reduce to a simmer, and cook until all the vegetables are tender, about 15 minutes. Add cannellini beans and pasta cook for 5- 7 minutes until pasta is al dente. Season with salt and pepper; stir in garlic, if using, and pesto.

Prep Time 30 minutes
Total Time1 hour
Serves 6

Handles on Main Onion Soup

The 'Souper Bowl' onion soup was provided by Pleasanton's Handles on Main and was a very close second 'Souper Bowl' fan favorite!

INGREDIENTS

Yellow onions    6 ea    sliced thin
garlic    1 tsp    minced
bay leaf    2 ea.   
thyme    3 sprigs    or 1/2 tsp dried thyme
Fenestra Pinot Gris    1/2 cup   
Reduced sodium Beef stock    2 Qts.   
Sherry wine vinegar    1/2 cup   
salt and pepper    To Taste   
       
French Baguette (slice into Croutons)    1 to 2 per bowl    Toast in 250 degree oven until crispy golden
Gruyere (shred) or Swiss slice        Enough shredded Gruyere to cover crouton
Chopped Parsley leaves        or 2 slices Swiss

DIRECTIONS

Pre-Heat large stock pot on High add Tbsp olive oil, just when oil smokes add onions and garlic,
immediately  stir onions to avoid burning.

Caramelize onions and garlic until reddish brown in color,  deglaze  with wine, add bay leaves and 
thyme, simmer for  20 mins. Add beef stock and simmer for 1 1/2  hours,add Sherry vinegar.

Adjust flavor with  salt /pepper and vinegar, flavor should beefy, sweet and salty
In Soup cups add Hot soup to 3/4 full, top with crouton(s) and then cover with cheese.

Put bowls on a sheet pan or 9X13 casserole, turn on broiler in oven and place soup under until
cheese is golden and bubbling.

Garnish on top with chopped parsley, serve with well chilled Fenestra Pinot Gris
If soup is not sweet enough add a little brown sugar and adjust to your liking!

Serves 6-8

El Sacromonte’s Black Bean Soup

The 'Souper Bowl' black bean soup was provided by Livermore's El Sacromonte

INGREDIENTS

1lb    Black bean   
1/2 gal    Water        
2 strips    Bacon    
½ piece    Yellow onion    
8 leafs    Epazote    
2 tbspCanola Oil    
1 glass    Red wine Grenache (Fenestra 2009)   
1 cup    Sour cream   
Salt as need.

DIRECTIONS
Cook the Black beans with water till they are really tender and blend with the water until you get a really nice smooth texture.

Chop the onion garlic and epazote, simmer for a while and then pour the wine in and let it reduce by half.

Pour the sour cream and season it with salt.

Serves 12

Onion-Corn-Bacon-Arugula Pizza

Here’s another fun recipe from one of our Hospitality Staff, Jill Diefenderfer. The bitterness of the arugula, combined with the sweetness of the corn and caramelized onions, then the saltiness of the bacon will challenge you as to which wine will go best. Let us know your choices.

ONION-CORN-BACON-ARUGULA PIZZA
1. Make or buy approx. 1 pound of pizza dough.
2. Stretch dough into two thin 9-inch rounds. (If using packaged dough, follow instructions for pre-baking, if required).
3. Spread each with caramelized onions. Top with fresh thyme, fresh corn kernels, olive oil, salt and pepper, and diced raw bacon.
4. Slide pizzas onto a pizza stone or baking sheet. Bake until golden, about 10-15 minutes.
5. Top finished pizzas with arugula.

Lamb Cutlets with Fenestra's Mourvedre

By Bob Shimmon

INGREDIENTS:
2 lamb cutlets or a small boneless leg.
8 oz breadcrumbs
10 basil leaves
1 small bunch flat leaf parsley
3 sprigs of tarragon
1 sprig of thyme
A few leaves of rosemary
1 bay leaf
1 clove of garlic
1 egg

DIRECTIONS: Season the lamb and brush with beaten egg; then roll the lamb in the breadcrumbs to which you will have added all the finely chopped herbs and garlic. I like to cook my lamb to an internal temperature of 150F Medium (with a touch of pink). I use the indirect method on my Weber charcoal kettle using a Weber remote thermometer. Approximate cooking and resting time: 30-35 min. /lb. plus 8-10 min. resting.

INGREDIENTS:
1 dl olive oil
8 oz shelled peas
4 oz baby broad beans
2 new carrots
2 round turnips
1 sweet red pepper
4 small tomatoes on the vine
Salt and freshly ground pepper
Peel and clean all vegetables

DIRECTIONS: Drizzle lightly with olive oil and cook in a 200°C oven for 20 minutes. Steam all the early vegetables separately. Put them together in a vegetable bowl and then drizzle them with oil, salt and pepper and a few crushed herbs.

Serve with the rack of lamb and oven baked saffron Basmati rice.

Bacon Brownies with Salted Port Caramel

By Brent Amos, Winemaker, Fenestra Winery

Bacon Brownies

Ingredients:

• 1 pound smoked bacon, chopped
• 1 stick butter
• 1 1/4 cup unsweetened cocoa powder
• 1/4 cup Fenestra Port
• 1/3 tsp each: cayenne, cinnamon, allspice, nutmeg, salt
• 2 cups sugar
• 2 tbsp vanilla extract
• 3 eggs + 1 yolk
• 1 1/2 cups flour
• 1 cup salted port caramel

Directions:

1. Preheat oven to 350
2. Cook bacon on low heat until crispy; collect drippings
3. Grind bacon to a powder
4. Melt butter, add 1⁄2 cup bacon drippings, and port remove from heat
5. Stir in cocoa powder and spices
6. Whisk eggs, yolk, sugar, and vanilla until well blended
7. Combine chocolate mixture with egg mixture, mix
8. Add 3/4 cup ground bacon and flour, mix
9. Pour half of batter into 9 x 13 baking dish
10. Add 1/2 cup caramel; pour rest of batter on top
11. Pour 1/2 cup caramel on top, bake for 35 min 

Salted Port Caramel Sauce

Ingredients:

• 1 cup sugar 6 tbsp butter
• 1 tsp sea salt
• 1/4 cup Fenestra Port
• 2/3 cup heavy cream

Directions:

1. Melt sugar in saucepan over medium-high heat
2. Whisk until all sugar is dissolved
3. Cook until sugar is dark amber color
4. Carefully whisk in port, salt, and then butter
5. Whisk until butter is melted and sauce is smooth remove from heat and slowly add cream while whisking 
6. Whisk until smooth
7. Allow to cool before use 

 

Warren’s Chili

Ingredients:

1 cup finely diced yellow onion

1 pound hamburger

1 15.25 oz. can kidney beans, undrained

1 15 oz. can pinquintos, undrained

1 15 oz. can tomato sauce

1 7 ¾ oz. can El Pato brand tomato sauce

½ cup Fenestra True Red

1 14.5 oz. can diced tomatoes

3  TB. ground cumin

3  TB chili powder or to taste

Olive Oil

Salt & Pepper to taste

 

Directions:

1. In a large saucepan or dutch oven, lightly sauté onion in olive oil (enough oil to cover bottom of pan).
2. Add hamburger and cook until done, crumbling hamburger as it cooks. Spoon off excess fat.
3. Add remaining ingredients and simmer for at least 30 minutes before serving.

 

Topping Suggestions:

• Corn Chips or Crumbled Tortilla Chips
• Grated Cheddar or Jack Cheese
• Finely Diced Onion

 

VEGETARIAN MINESTRONE

by Blue Sage Catering

 

Ingredients:

• 4 cups vegetable broth
• Fenestra’s True Red (optional)
• 4 cups diced tomatoes
• 1 tbsp chopped fresh basil
• 1/2 tsp oregano
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1/2 onion, chopped
• 3 zucchini, chopped
• 1/2 cup of cut Penne Pasta
• 1/2 cup of garbanzo beans
• 1/2 cup of kidney beans
• 1/4 cup of black olives
• 1/4 cup of diced carrots
• 1/4 tsp salt
• 1/4 tsp white pepper
  • ¼ tsp Hungarian Paprika

 

Directions:

In stock pot:

1. Sauté celery, carrots, & onion in oil & butter until carmelized
2. If desired, add 1 or 2 cups of True Red & simmer 3 minutes
3. Add broth & remaining ingredients
4. Simmer 30-45 minutes

 

In crock pot:

1. Add all ingredients at once
2. Cook on low for 3-4 hours