At the winery we don’t have the time to make small batches of pâte à choux every hour as guests arrive. However, there’s nothing more divine than gougères fresh out of the oven. Our secret solution is to make the dough coins and freeze them ahead of time. That way we can pop the amount we need in the oven without any fuss just as guests arrive. You can easily do the same at home.
Making bone broth from naturally raised beef bones isn’t only delicious, it has great benefits as well. Bone broth contains amino acids essential for many aspects of health. Along with gut health, bone broth has a positive effect on our immune system, joint pain and swelling. It’s also a powerful antioxidant and is beneficial for body detoxification. With our sister property Genesee Valley Ranch’s 100% grass fed Wagyu cattle, the bones used to make broth are richer in omega-3 fatty acids, vitamin B, zinc, iron, potassium, phosphorus, beta carotene and CLA’s (conjugated linoleic acids which fight inflammation and help keep the pounds off).
Ingredients:
GVR Beef Bones
Yellow Onion
Celery
Carrots
Parsley
Peppercorns
Water
This scene is the quintessential Argentine Sunday afternoon, from casual family affair to large celebratory parties. The formula has been created by generations before us perfecting the menu and the social norms to set a stage on which a barbecue is not just a meal — it’s an Asado.
Whenever someone asks me where I’m from, I, for just a split second, think to my myself, oh boy here we go — then in one breath I blurt out, “I’m an Argie – Californian, with a dash of South Texas”. Those roots explain why I live on a vineyard, work on a ranch, and covet a good Asado.
All of us at the Brasas Food and Wine Society are very excited to see the Fed Ex truck arrive and take away our first shipments of our 100% grass-fed wagyu beef raised on the ranch. The first 131 customers will be receiving their shipments in the next few days.
What better way to pair Palmaz Vineyards Cabernet Sauvignon than with four of our delectable cheese filled bites.
SMOKED DUCK AND FIG ROULADE
This is a great base cream to top with any seasonal fresh fruit. In the summer, vanilla- scented strawberries are a favorite, and in the fall we will switch to candied citrus rounds. The cream lasts up to 4 days in the fridge and is perfect for a sweet treat when friends unexpectedly drop by.
Rosemary grows in the planters around the winery. We are literally surrounded by the aroma of rosemary all year long. In mid-February, the rosemary blooms little purple flowers and the Meyer lemons ripen when there is little color in the garden. I couldn’t resist the temptation to bring these two lovely flavors together.
MAKES 40 TO 50
Few things grow in our garden during the winter months except lemons and mandarins. They are such welcome, fresh flavors during cooler weather, and this dessert perfectly cap- tures that freshness. To help this sorbet pair with the wine, I like to include a little of the Muscat I’ll serve that evening into the recipe. Do not, however, try to add a late-harvest ice wine to the sorbet or it will be difficult to freeze.
Serves 12-16
