Veranda

CHICKEN PICCATA

Pairs with TANIS Chardonnay.
 
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 TBS unsalted butter
5 TBS extra virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper.  Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 TBS of butter with 3 TBS olive oil.  When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.  When chicken is browned, flip and cook other side for 3 minutes.  Remove and transfer to plate.  Melt 2 more TBS butter and add another 2 TBS olive oil.  When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.  Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers.  Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.  Check for seasoning.  Add if necessary.  Return all the chicken to the pan and simmer for 5 minutes.  Remove chicken to platter.  Add remaining 2 TBS butter to sauce and whisk vigorously.  Pour sauce over chicken and garnish with parsley.

BACK TO TOP

COCOA-RUBBED PORK

Pairs exceptionally well with TANIS Barbera
 
1 TBS whole white peppercorns
1 TBS whole coriander
4 1/2 TBS ground cinnamon
2 tsp ground nutmeg
1 tsp ground cloves
3 1/2 TBS unsweetened cocoa
4 TBS sea salt
2 (2 pound) boneless pork tenderloins
2 TBS extra-virgin olive oil
 
Preheat oven to 450 degrees.
In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop.  Remove from heat and grind to fine powder in a spice mill or coffee grinder.  Mix ground pepper and coriander with remaining spices, cocoa and salt.
Trim the pork tenderloins of fat and silver skin.  Rub with generous amount of the cocoa spice rub.  Heat the olive oil in a large sauté pan over medium high heat until hot but not smoking.  Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side.  Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through.
Let the tenderloins rest out of the oven for at least 10 minutes before carving
Extra cocoa spice rub will keep in an airtight container for up to 3 months

BACK TO TOP

SALMON WITH COOL CHIPOTLE CREAM SAUCE

Pairs exceptionally well with TANIS Pinotage
 
Salmon:
Mesquite chips
1 TBS whole coriander seed
2 tsp whole cumin seed
1 tsp whole allspice berries
1/2 tsp kosher salt
1 pound center-cut salmon fillet, skin on
Special Equipment: stovetop smoker

Cool Chipotle Cream Sauce:
1/4 cup crème fraiche
2 TBS chopped fresh cilantro leaves
1 tsp minced chipotle chiles in adobo sauce, or to taste
1/2 tsp freshly-squeezed lime juice
1/8 tsp kosher salt

Salmon: Soak wood chips in a large bowl of cold water for at least 30 minutes.  Toast the whole spices in a small skillet over medium heat until aromatic, about 1 minute.  Cool and grind in a spice mill or clean coffee grinder.  Add the salt and set aside.  Rub the salmon thoroughly with the rub and let sit at room temperature for 30 minutes.  (Save extra spice rub in a sealed container for up to 3 months.)
Drain the chips and scatter in the bottom of the stovetop smoker.  Heat the chips over medium-low heat until smoky, about 10 minutes.  Cook the salmon, covered and skin side down, on a rack in the smoker, until just cooked through, about 15 minutes.  Set aside on a rack to cool to room temperature.  Refrigerate if not serving right away.
Cream Sauce: Stir all the ingredients together to make a smooth sauce.
Serve salmon on thin slices of cucumber with a generous spoonful of Cool Chipotle Cream Sauce.

BACK TO TOP

APPLES BAKED IN (TNT DYNAMITE RED) WINE

4 large apples (Jonagold or Fuji)
2/3 cup TNT Dynamite Red
1/4 cup sugar
1 stick cinnamon
4 whole cloves
1/8 teaspoon salt
1/2 lemon, thinly sliced and seeded

Peel apples, and core 2/3 of the way down from top of apples;
place in a small Dutch oven or baking dish.

Combine wine, sugar, cinnamon, cloves, salt, and lemon.
Heat but do not boil. Stir, and pour all of the heated ingredients
over apples and into the apples' cored centers.

Cover and bake in moderate oven (350°), basting every 10 minutes
and turning apples so that they cook evenly.....approximately 30 minutes,
or until apples are tender when tested with a fork. Remove warm apples
to serving bowls, pouring remaining liquid over and into the apples.

This may be made ahead of time and quickly reheated in the microwave.

Optional: May be served with ice cream.

BACK TO TOP

TANIS TARTS BY ANN WITH LOVE

Cheese, Fig and Almond Tartlets

INGREDIENTS
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
6 dried figs or pitted dates, coarsely chopped (1/3 cup)
1 tablespoon packed Dark Brown Sugar
1/8 to 1/4 teaspoon ground cinnamon
1/4 cup chopped Almonds
1/2 cup crumbled Gorgonzola cheese (2 oz)
1 tablespoon honey
DIRECTIONS
1. Heat oven to 425°F. Unroll pie crust on flat surface. Using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.
2. In small bowl, mix figs, brown sugar, cinnamon and almonds. Spoon slightly less than 1 teaspoon fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 teaspoon cheese.
3. Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.

BACK TO TOP

Little Apricot Tarts

INGREDIENTS
2 cans (8 oz each) Pillsbury refrigerated garlic butter crescent dinner rolls (8 rolls each)
1 cup finely shredded pepper Jack cheese (4 oz)
1/4 cup Apricot Preserves
1/4 cup Chopped Almonds
DIRECTIONS
1. Heat oven to 375°F. Spray 24 mini muffin cups with No-Stick Cooking Spray.
2. Unroll each can of dough into a large rectangle; press perforations to seal. Cut each rectangle crosswise into 12 strips, about 1 inch wide. Place each strip in muffin cup, pressing dough to cover bottom and side, making sure all seams are sealed and forming 1/4-inch rim above cup.
3. Spoon 2 teaspoons cheese into each cup. Top each with 1/2 teaspoon preserves and 1/2 teaspoon almonds.
4. Bake 14 to 20 minutes or until crust is deep golden brown. Cool 5 minutes; remove from pan. Serve warm.

BACK TO TOP

Blue Cheese and Red Onion Jam Thumbprints

INGREDIENTS
1 package (3 oz) cream cheese, softened
1/2 cup crumbled Gorgonzola cheese (2 oz)*
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
1/3 cup chopped Almonds
1 teaspoon 100% Extra Virgin or Pure Olive Oil
1/3 cup finely chopped red onion
1 tablespoon balsamic vinegar
1/4 cup Apricot Preserves
1/8 to 1/4 teaspoon dried thyme leaves
DIRECTIONS
1. Heat oven to 375°F. In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended.
2. If using crescent rolls: Unroll dough; separate into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board; press perforations together to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board.
3. Spread half of the cheese mixture over dough to within 1/2 inch of long sides; sprinkle half of the almonds evenly over cheese. Starting at 1 long side, roll up; press seam to seal. Cut roll into 16 (about 3/4-inch) slices with serrated knife; place cut sides down on ungreased large cookie sheet. Repeat with remaining dough, cheese and almonds.
4. Bake 14 to 17 minutes or until golden brown. Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until soft and lightly brown. Remove from heat. Stir in vinegar, preserves (breaking up large pieces of fruit if necessary) and thyme; set aside.
5. After removing rolls from oven, immediately press back of a teaspoon into center of each roll to make small indentation. Spoon slightly less than 1/2 teaspoon onion jam into each indentation. Remove from cookie sheet. Serve warm.

JAMAICAN JERK SPICY BREAD PUDDING

BACK TO TOP

Recipe by Kathy B.
Pairs well with TANIS "My Sweet Baby" Late Harvest Syrah

1/2 cup granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
2 to 4 teaspoons Jamaican jerk seasoning
6 cups cubed country style cranberry bread, crusts removed and allowed to
stale overnight in a bowl
1/2 cup light brown sugar
2 T butter, softened

For the sauce:

1/4 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup rum

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla and jerk seasoning and let sit for 10 minutes.

In another bowl, mix and crumble together 1/2 cup brown sugar and 2 T butter.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the rum, stirring well. Pour over bread pudding. Serve warm or cold with Tanis Vineyards “My Sweet Baby” Late Harvest Syrah.

8 to 10 large servings OR 20 smaller servings

CHICKEN & RED PEPPER ROLLUPS
BACK TO TOP
Southpaw Catering
Pairs well with TANIS Sauvignon Blanc

2/3 cup Sherry
2 small stems of chopped Thyme
4 skinless, boneless chicken breast halves
4 thin slices of Prosciutto
3oz Fontina cheese
1/2 of a 10oz jar of Piquillo roasted (red) peppers

To make sauce, in a small bowl combine sherry and Thyme, and set aside.

Rinse chicken, dry breasts, place breasts in a large ziploc bag flat on counter.

Use mallot to gently flatten breast to 1/4" to 1/8" inch thick, starting in the center and working out. Avoid breaking the membrane and the chicken will hold together best.

Place 2 slices of Prosciutto and 1/4 of the cheese (sliced) at top of breast and arrange peppers toward bottom, roll breast, use toothpick to keep rolled up.

Cook on grill for 15-20 minutes applying sherry as needed.

Note: for something different, you can substitute pheasant for the chicken

ASIAN SWEET SAUCE LAMB KABOBS
BACK TO TOP
Southpaw Catering
Pairs well with TANIS Mourvedre

1.5 lbs lamb leg meat, trimmed of all fat
1 cup Hoisin sauce
3/4 cup Plum sauce
1/2 cup soy sauce
1/3 cup red wine vinegar
1/4 cup dry sherry
1/4 cup honey
2 tsp Asian chili sauce
4 whole green onions, minced
1/2 cup chopped Cilantro sprigs
6 cloves garlic, finely minced
2Tbs finely minced ginger

Cut lamb into 1 inch cubes. Place in ziplock bag.

SAUCE: Combine sauce ingredients. Mix well. Place 2/3 of sauce into ziplock bag with lamb.

Let sauce and meat marinate overnight in refrigerator.

Skewer Meat and Grill.

Brush on excess sauce when grilling.

NOTE:
Like it more spicy? ...add more chili sauce and ginger.
Like it more sweet? ...add more honey.

THAI CHICKEN BBQ WINGS
BACK TO TOP
Southpaw Catering
Pairs well with TANIS "My Sweet Baby" Late Harvest Syrah

Chicken wings

6Tbs lime juice
1/4 cup citrus juice
1/4 cup packed brown sugar
1/4 cup Thai fish sauce
1/4 cup olive oil
1Tbs asian chile sauce
2Tbs minced ginger
6 cloves minced garlic
1/4 cup minced green oninons
1/4 cup minced mint leaves
1/4 cup minced basil leaves
1/4 cup minced cilantro sprigs

Rinse chicken, dry and place in large ziplock bag. Combine all ingredients for sauce. Add 2/3 of sauce to bag of chicken. Refrigerate overnight. Preheat grill to 350degrees. Grill chicken about 10min skin side down indirect heat, turn and grill about 15 min direct heat. Add sauce often during grilling.

ROSEMARY ROASTED CASHEWS

Tastes great with spiced mango and TANIS Sauvignon Blanc.

BACK TO TOP

1 1/4 lbs cashew nuts
2 TBS coarsely chopped fresh rosemary leaves
1/2 tsp cayenne
2 tsp dark brown sugar
2 tsp salt
1TBS melted butter

Preheat oven to 375degrees. Place nuts on ungreased baking sheet and bake for about 10 minutes until warmed through. Combine rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until nuts are completely coated.

SPICED ALMONDS

These spiced almonds were served with dried blueberries and were very tasty with TANIS Chardonnay.

BACK TO TOP

1/2 tsp cayenne
1/2 tsp cinnamon
4 TBS butter
4 cups unsalted almonds
6 TBS brown sugar
1 TBS water1 tsp salt

Line a baking sheet with aluminum foil or parchment paper and set aside. In a small bowl, mix the spices and set aside. In a large dry skillet, place the nuts and cook over medium-high heat stirring frequently, until they begin to toast, about 5 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes. Transfer the nuts to the prepared baking sheet, separating them wiht a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Serve warm or at room temperature. Nuts can be stored in airtight container up to 1 week.

CHILE ALMONDS

4 Cups unsalted dry-roasted almonds
2 1/2 TBS freshly squeezed lime juice
2 TBS olive oil
1 TBS paprika
2 tsp salt
1 1/2 tsp cayenne pepper

Cooking Instructions:
Preheat oven to 250 degrees.  Toss nuts with ingredients in a mixing bowl until all the nuts are evenly coated.  Spread them out in an even layer on a large rimmed baking sheet.  Bake util coating is dry and the spices are lightly toasted, about 30 minutes.  Let cool completely.