Seared Scallops In Meyer Lemon Wine Sauce
Originally Posted by Efrain Barragan on Monday, April 15, 2013
Celebrate Mother’s Day with a delectable seared scallops dish complemented by a Sauvignon Blanc and Meyer Lemon reduction sauce.
I have created this recipe as a single serving size just in case you want to treat your Mom to her own very special meal. Pour her a glass of the chilled Rte Blanc Sauvignon Blanc and start assembling the ingredients.
This recipe goes quickly…. Enjoy!
1 Tbsp. Unsalted Butter
1 Tbsp. Clif Family Winery Extra Virgin Olive Oil
1 Tbsp. Fresh Italian Parsley, chopped
6 Large Sea Scallops
1/2 cup of 2012 Rte Blanc Sauvignon Blanc
1 Tbsp. Meyer Lemon Marmalade – Gary and Kit’s Napa Valley
1 cup of Organic Baby Spinach
Preheat oven to 400F.
Season the scallops with sea salt and set aside. Heat a stainless steel skillet to medium and melt the olive oil and butter together. Next carefully place the scallops in the skillet and sear for 1 and a half minutes on each side. Remove the scallops and place on a heat resistant plate. Pour the butter/oil mixture out of your skillet and reserve in a small dish. Now you can add the wine to deglaze your skillet and reduce by half. Add the Meyer Lemon Marmalade and 1 Tbsp. reserved butter & oil mixture and stir until the sauce appears slightly syrupy. Finish the sauce with the fresh parsley.Prepare the plate by placing the fresh spinach and drizzling the Meyer Lemon sauce over the scallops and the remaining butter/oil mixture over the spinach. Now, place your plate in the oven to finish for 3 minutes. Spinach will wilt and the Scallops will finish cooking with the sauce. Garnish with additional wedges of Meyer Lemons.
Enjoy with a chilled glass of Clif Family Winery Rte Blanc Sauvignon Blanc.
Give your Mom a hug!
Celebrate Easter Brunch
Originally Posted by Efrain Barragan on Thursday, March 21, 2013
Celebrate Easter Brunch with a Simple, Elegant Crepe – Light and Delicious!
– Spelt Crepes filled with Butter Roasted Asparagus, Shitake Mushrooms and Sliced Brie. Garnish with Crème Fraiche and Fresh Herbs, I used tender chives.
Use any basic crepe recipe, I used one from the “Joy of Cooking” and substituted Healthy Whole Grain Spelt Flour for the regular White Flour.
The crepes can be made one day in advance and layered between sheets of parchment paper to preserve the freshness. Serve this special brunch with a nice Clif Family Winery Gewürztraminer.
- 8 Premade Crepes
- 8 oz. asparagus tips sliced in 2 inch pieces, cut on the diagonal
- 8 oz. Shitake Mushrooms, sliced
- 2 oz. Crème Fraiche
- 8 oz. of Triple Cream Brie
- 1 Tbsp. butter, more if you like more richness
- 1 Tbsp. Clif Winery Extra Virgin Olive Oil
Preheat oven to 350F
Start assembling the ingredients to fill and garnish your premade crepes. The asparagus tips should be blanched in boiling salted water for 3 minutes. Place on a plate to cool. Meanwhile, melt the one tablespoon of butter with one tablespoon of olive oil. Sautee the shitake mushrooms for about 10 minutes or until a nice golden brown on the edges. Slice a triple cream brie in 1/4 inch slices.
Take each crepe and fill with the asparagus, shitake mushrooms, 1 oz. of sliced brie cheese and garnish with the fresh chives.
Roll and place on a plate and into the oven for 10 minutes, just long enough for the cheese to melt.
Remove from the oven and drizzle the Crème Fraiche on top and garnish with additional asparagus, mushrooms and chives.
April Fools Biking Challenge
Originally Posted by Efrain Barragan on Tuesday, March 12, 2013
Let’s Fool Around!
Join us as we kick-off our 2013 April Fools Biking Challenge
Benefitting the St. Helena Family Center
Wednesday, March 27th @ Velo Vino
709 Main Street, St. Helena
A complimentary glass of wine will be provided by Clif Family Winery
15% of purchases during the event will be donated to the St. Helena Family Resouce Center
Sign up to cycle in April for a great cause at www.bikingfools.org
Sweet Potato Baked Wedges
Originally Posted by Efrain Barragan on Monday, March 11, 2013
Sweet Potato Baked Wedges with Savory Coconut Dukkah
One of my favorite comfort foods is sweet potato fries. And for a healthier option, I often bake my own sweet potato wedges at home. To spice it up a little this weekend, I added our Savory Coconut Dukkah and used my Meyer lemons to make a crème fraiche dipping sauce. They were a delicious side dish! Here’s the recipe if you want to try it out yourself.
Preheat oven to 400 degrees F. Wash the sweet potatoes but don’t peel them. Cut each into 8 long wedges. Place them in a parchment lined roasting pan and brush lightly with the extra virgin olive oil. Sprinkle with salt and Savory Coconut Dukkah. Roast for about 25 minutes.
To make the dipping sauce, mix ¾ cup crème fraiche with juice from half a lemon. Add sea salt and fresh Italian parsley, chopped fine. Serve hot.
Spring Cycling in the Napa Valley
Originally Posted by Efrain Barragan on Friday, February 8, 2013
This spring we will once again be coordinating weekend group rides twice monthly from Velo Vino. The rides always begin and end at Velo Vino and typically range from about 30-40 miles. The rides start on Saturdays in late April/early May depending on weather. More information will be posted on our web site soon.
If you are visiting from out of the area and want to enjoy Napa Valley by bike, consider one of our bike rental packages. We team up with the pros at Calistoga Bike Shop to offer two bike rental options from Velo Vino. All bicycles are delivered to Velo Vino the day of your ride by Calistoga Bike Shop and they will pick them up when you are done. These unique packages include one of our signature espresso drinks and a Clif Bar pre-ride and our Le Maillot Jaune VIP wine tasting experience post-ride. We offer a High Performance Road Bike Package for $110 and a Cruiser Bike Rental Package for $65.
Like this idea for touring around the Napa Valley? Just give Calistoga Bike Shop a call at 707.942.9687 and let them know you want the “Velo Vino Package”. They will take great care of you. Whether you are a new rider, avid cyclist, local or visiting from out of town, we hope to see you, your bike and your tasting palate at Velo Vino this spring!
Wild King Salmon in Filo Crust
Originally Posted by Efrain Barragan on Wednesday, February 6, 2013
A post from our Master Chef, Anna Callaway
A post from our Master Chef, Anna Callaway
Wild King Salmon is here!
It is a favorite of mine and well worth the time to find just the right piece. My neighborhood fish monger just finished filleting this when I arrived!It will be carefully wrapped in a thin layers of filo dough and baked to fine flaky crust.
Enjoy this fine meal with a nice glass of the Clif Family Winery Gewurztraminer!
- 6 sheets of filo dough
- 1 center cut of Salmon, skinned
- 3 oz. of Neufchatel cheese at room temperature
- fresh or prepared basil pesto
- sea salt
- 3 TBSP of unsalted butter, melted
Preheat oven to 400F.
Prepare a cookie sheet pan with a single layer of filo dough. Brush lightly with melted butter. Layer another sheet until 6 layers of dough are stacked.
Tip: Cover the filo dough with a kitchen towel while you are preparing so that the fine sheets do not dry out.
Next, remove the skin from the Salmon Filet. Lay the Salmon fillet down length of dough 1 inch from a long edge. Spread the softened cheese in a thin layer. After that, layer the pesto over the cheese.
Wrap the one inch border over the salmon and fold the other half over until the salmon is fully covered. Tuck the edges in or trim with scissors. Now brush the wrapped salmon one more time with melted butter and cut into 6 even portions.
Bake in the 400 F oven for about 20 minutes. The filo will cook to a light golden brown and the fish should be slightly opaque in the center. Transfer to a serving platter and serve.
The filo crust provides a beautiful presentation and creates a very moist salmon in contrast to the fine buttery crust. Your guests and family will love this one!
Recipe was adapted from Cooking Light Magazine
- Seared Scallops In Meyer Lemon Wine Sauce
- Celebrate Easter Brunch
- April Fools Biking Challenge
- Sweet Potato Baked Wedges
- Spring Cycling in the Napa Valley
- Wild King Salmon in Filo Crust