COOK RECIPES

‘Tis the season to pull out the stops! Whether it’s for the whole family, gathered around the holiday table or an intimate dinner party to ring in the new year, opening a bottle of ÆROS^® creates an occasion in itself! Enjoy the appreciative smiles when you serve this succulent, fruity rack of lamb with a glass of the opulent 2007 Napa Valley ÆROS Meritage. We recommend decanting it a few hours before serving. And, you’ll sit down to this exceptional meal completely relaxed because this is a feast that’s remarkably easy to prepare!  Happy holidays from all of us at Goosecross!

Read the rest of this entry »

Recipe terms for this post:

Lamb and blueberry sauce recipe rack of lamb with blueberry sauce Rack of lamb with blueberry sauce recipe lamb recipie with blueberry saucs blueberry sauce for lamb rack of lamb with blueberry lamb with blueberry sauce recipes lamb with blueberry sauce lamb with bilberry sauce lamb blueberry sauce blueberry sauce lamb recipe recipe blueberry sauce for rack of lamb

Got a big crowd coming for Thanksgiving dinner? Colleen has come up with a real crowd pleaser that will fill them up and make them happy! The sausage and herbs make the stuffing hearty and flavorful. The spices and mushrooms are delicious with our spicy, earthy Napa Valley Syrah. So much to be thankful for! Happy Thanksgiving from all of us at Goosecross!

Read the rest of this entry »

Recipe terms for this post:

shiraz sausage turkey stuffing syrah with roast chicken

These little hens are big on flavor – why hold back when it comes to rosemary, garlic and thyme? But, easy on the cook! Just tuck in the herbs, baste the hens with a bit of raspberry-Merlot  glaze and into the oven they go! They’re absolutely delcious with our velvety, fruit-driven Napa Valley Merlot. Bon apétit!

Ingredients

4 Cornish hens
Salt and pepper to taste
8 whole cloves garlic
8 rosemary sprigs
8 thyme sprigs

Read the rest of this entry »

Recipe terms for this post:

cornish hen recipe merlot cornish hens with raspberry glaze

As harvest begins we need to think of quick and easy dishes to prepare that are also hearty and satisfying after a long day on the crush pad. This is a real stick to your ribs pasta dish that you can whip up in the time it takes to cook a pot of fettucini. Mushrooms taste so good in the fall and their earthy flavors are just right with a glass of our dark, bold Carneros Syrah. Happy harvest!

Ingredients:
2 tablespoons butter
2 cloves of garlic, chopped
1 pound mixed and sliced mushrooms; cremini, white button, shitake, portabella, chanterelle
1 teaspoon tarragon, chopped
1/2 cup Goosecross Syrah
12 ounces fettuccine
2 tablespoons parsley, minced
Freshly ground black pepper
1/2 cup Parmesan cheese

Read the rest of this entry »

Recipe terms for this post:

rodzinko pl duphaston

What could be better on a hot, August day than a chilled glass of Sauvignon Blanc and grilled swordfish? Pairing our crisp, zesty Sauvignon Blanc with seafood is as natural as squeezing a little lemon juice on it! The lime juice and cilantro in the salsa do a great job of bringing out the grapefruit and lemongrass  character in the wine. And, as always, Colleen’s recipe is not only delicious – it’s easy and quick as can be!

Read the rest of this entry »

Do you find you’re firing up the grill nightly this time of year? It’s one of the best things about summer – grilled everything! Well, here’s a quick, simple and delicious recipe is from longtime club member, Linda Gaylor. The woodsy flavor of rosemary is always just right for lamb and it’s serving double duty, here, by bringing out the hint of cedar in our fruit-forward, supple Estate Cab. What a pair!

Ingredients
6 lamb chops
Steak & chop grilling seasoning
3 sprigs of rosemary
1/2 cup balsamic vinegar
1 tablespoon brown sugar (packed)
1 sprig rosemary
1 clove garlic, crushed

Read the rest of this entry »

Recipe terms for this post:

bise pl

Some clichés exist for a reason and here’s a classic example: Grilled steak paired with a really good glass of Cabernet Sauvignon. Honestly, can you imagine ever getting tired of such a simple, delicious pleasure? And, when you throw a healthy dose of garlic into the equation, you’ve got a real crowd pleaser. This quick and easy recipe from Colleen’s Kitchen should be motivation enough to dust off the old grill and get cookin’! Just throw the steaks on the grill, toss the salad, pop the cork on the dark, rich Howell Mountain Cab and dinner’s ready! The perfect thing for Father’s Day…

Read the rest of this entry »

How about something just slightly exotic for Mother’s Day this year? That’s our Napa Valley Viognier with its heady stone fruit, floral and spice aroma. And, this oh so easy to prepare entrée, with a slight Asian accent, offers a beautiful yin and yan of sweet and savory flavors as the perfect complement. Toss together a crisp, green salad with citrus vinaigrette, fire up the grill and a delicious lunch or dinner for Mom is ready in a matter of minutes.

Read the rest of this entry »

Recipe terms for this post:

recipes for grilling mahi mahi with pears mayis food french mayis prepare recipe viognier cook

We’d like to welcome spring with something just a little sweet. That’s our Chenin Blanc – fresh and light with just a touch of sweetness to accentuate the honeyed pear, bright citrus and pineapple character. The Chenin Blanc is wonderfully refreshing on its own, but Colleen came up with this quick and delicious recipe that features zesty citrus fruit and just enough heat and spice to make it interesting. The fruitiness of the Chenin Blanc is not only a perfect partner for the pork medallions – it can carry you through the whole evening. It’s a refreshing starter to welcome your guests, and can see you right through dessert. Try it with Colleen’s recipe for Lemon Meringue Tarlets. Happy spring!

Read the rest of this entry »

Recipe terms for this post:

kredytybezbik blogan pl cooked grapefruit chutney FRESH GRAPEFRUIT & GINGER CHUTNEY RECIPE nisan 2010 recipes chenin blanc

As the days get warmer and longer it makes a nice change to enjoy some lighter fare. Colleen’s new recipe brings together a delicious melange of your favorite flavors – the zesty lemon makes a great counterpoint to the rich, buttery olives. Add in some garlic, licorice-like fennel and woodsy rosemary and you have a real treat! It makes a beautiful presentation when company’s coming, but it’s low-impact enough for a Tuesday night, too. Just a quick marinade and sauté and the oven does the rest. With a glass of our crisp, fruit-driven Estate Chardonnay, any day becomes an occasion. Cheers!

Read the rest of this entry »

Recipe terms for this post:

fırında tavuk firinda tavuk tarifleri fırında bütün tavuk tarifi fırında bütün tavuk nasıl yapılır fırında bütün tavuk fırın poşetinde tavuk baked chicken in lemon fennel and Olives baked chicken bütün tavuk fırında tavuk yemekleri meyer lemons olives fennel and chicken recipe firinda tavuk bütün fırında tavuk nasıl yapılır food recipe for chicken pox people meal for chickenpox fırında bütün tavuk tarifi oktay usta tavuk firinda nasil yapilir tavuk tarifleri chicken olives and meyer lemon tüm tavuk yemekleri