DaVine Food & Wine

Stonewall Kitchen Basil Pesto Recipe

Pesto Chicken with Italian Three Cheese

Ingredients:

• 4 large boneless, skinless, chicken breasts (approximately 1-1/2 pounds)
• 1/2 cup flour
• Salt and pepper
• 2 Tablespoons butter
• 2 Tablespoons olive oil
• 1/2 cup Stonewall Kitchen Basil Pesto
• 3 medium tomatoes, seeded and chopped into 1/4-inch pieces
• 1/3 cup Mozzarella cheese, shredded
• 1/3 cup Provolone cheese, shredded
• 1/3 cup Parmesan cheese, shredded
• Directions:

1. Trim and pound boneless chicken breasts. Cut into quarters.
2. Combine the flour, salt and pepper in a shallow bowl.
3. Dredge the chicken on both sides.
4. Heat the butter and olive oil in a skillet over medium-high heat. Add the chicken and cook 5 minutes per side or until the chicken is cooked through and golden brown. Remove and place chicken in an ovenproof baking dish.
5. Spread approximately 1 Tablespoon Basil Pesto over each piece of chicken. Sprinkle chopped tomatoes over pesto and top with the cheeses. Place the dish under the broiler and heat until the cheese is bubbly. Serve immediately.

BLUE CHEESE STUFFED FIGS WRAPPED IN PROSCIUTTO

In this sauce, Italian aged balsamic vinegar is blended with Mission fig and California tangerine for a true culinary experience. Drizzle over gorgonzola, Chèvre, or feta cheese. Brush on grilled salmon, chicken, or steak. Add olive oil and use as a salad dressing or bread dipper. Top honeydew or cantaloupe melon wrapped in prosciutto. Delicious!  

Ingredients:

12 large fresh figs

2 oz blue cheese, cut into 12 cubes

2 oz or 6 strips prosciutto, cut lengthwise in half

8 oz Earth & Vine Provisions Tangerine Fig Balsamic Finishing Sauce


Cooking Instructions:


Let blue cheese come to room temperature. Cut figs vertically, not cutting all the way through. Place one cube of blue cheese in each fig and gently close, wrap prosciutto around each fig. Place figs upright on grill at medium/heat until browned and prosciutto is crisp on bottom. Plate and drizzle with Tangerine Fig Balsamic Finishing Sauce. Serves 6

This Week's Menu

Earth & Vine Honey Pear Vinaigrette

AHI TUNA MEDALLIONS ON MESCLUN

Ingredients

1 pound sushi grade Ahi Tuna

Salt & pepper

1 tablespoon white or black sesame seeds

1 tablespoon sesame oil

4 cups mesclun

E&V Honey Pear Vinaigrette

1 avocado, peeled and sliced

Pickled ginger

Preparation and Cooking Instructions

Cut Ahi tuna into 2 x 2 inch logs and season with salt and pepper. Place sesame seeds on a plate and roll Ahi logs in seeds until well coated, using more seeds if necessary. In a skillet, heat oil over medium-high heat until hot but not smoking. Sear tuna logs about 20 to 20 seconds per side, or to desired doneness. Remove from heat and place in refrigerator to cool.

Plate mesclun, slice tuna logs thinly and place on top of mesclun. Drizzle with E&V Honey Pear Vinaigrette and garnish with pickled ginger and sliced avocado.

Serves 4

Coffee Caramel Recipe

Old Fashioned Bread Pudding with Cinnamon Ice Cream

Serves 10-12

Ingredients:

12 ounces day-old bread, torn in small pieces

4 cups milk

2 cups brown sugar

• 1/2 cup melted butter
• 3 eggs, beaten
• 2 teaspoons vanilla
• 1 cup butterscotch chips
• 1 pint vanilla ice cream
• 2 teaspoons ground cinnamon
• 1 jar Stonewall Kitchen Coffee Caramel Sauce

Directions:

 

1. Preheat oven to 350 degrees F and butter a 9x13-inch baking pan. 
2. In a large bowl combine bread, milk, brown sugar, butter, eggs and butterscotch morsels. Pour mixture into baking pan. 
3. Place baking dish in large roasting pan. Fill with enough water to come halfway up sides of baking dish. 
4. Bake about 1 hour or until set. 
5. Serve warm with cinnamon ice cream. 
6. Drizzle with Coffee Caramel Sauce. 
7. For the cinnamon ice cream, keep ice cream at room temperature till the consistency of soft-serve ice cream. 
8. Heat 3 Tablespoons ice cream with the cinnamon. 
9. Combine with the softened ice cream and refreeze. 

This Week's Menu

 

 

Goat Cheese Crostini with Earth & Vine Jam

This bold, yet mild jam is excellent on smoked turkey or a grilled chicken sandwich. Serve alongside lamb, pork, or your Thanksgiving turkey. Pour over cream cheese or warmed brie for an outstanding appetizer for your guests. Spread over meatloaf or stuffed bell peppers and bake. Get rave reviews with this simple and delicious recipe for your guests this Thanksgiving! Enjoy!

Ingredients
Sourdough or French baguette
Olive oil
Soft goat cheese, pepper flavored or plain
E&V Red Bell Pepper & Ancho Chili Jam

Preparation and Cooking Instructions
Slice baguette into even slices about 1/4" thick and brush with olive oil. Arrange slices on a large baking sheet in a single layer. Place under a preheated broiler and toast until just browned around the edges but not burned. Spread soft goat cheese on baguette rounds while still warm and top with E&V Red Bell Pepper & Ancho Chili Jam.

Menu

Mocha Chocolate Wine Wafer

Mocha Chocolate Wine Wafer   

There are presently only a handful of bakers who still use the traditional recipes and techniques Jiri, owner of Sacramento Cookie Company adheres to in creating this scrumptious treat. Each crisp, light wafer is lovingly hand made then baked, aged twelve days, carefully filled with all natural filling and baked once again. Jiri still employs traditional hands on baking methods, opposed to mass production. These delicious treats are the perfect gift for all the wine lovers on your holiday shopping list! Try this wonderful Old World recipe next time you are looking for a special dessert to serve your guests:

Pischinger Torte
This is the most popular dessert in Viennese Café’s.
- 1 cup hazelnuts
- 3/4 cup warm whipping cream
- 1 lb. good milk chocolate
- 6 Mocha-Chocolate Wine Wafers

Toast nuts in 300F oven for half hour. Cool and grind fine. Melt chocolate bar in a double boiler. Reserve 1 half cup for the topping [keep warm]. Mix whipping cream, ground nuts, and melted chocolate. Spread 3 tablespoons of mixture across first wafer. Put another wafer on the side. Add the spread. Place it on top of the first. Repeat process up to the last cookie which receives no “filling” on top. Refrigerate for 1 hour. Pour reserved chocolate across top of cooled torte. Use a spatula to spread evenly across top and sides. Allow topping to harden at room temperature for a glossy sheen. Ready to serve next day.

Midnight Moon Penne

Serves: 4–6

A favorite for families, this penne pasta dish features both aged and soft goat cheeses, as well as the delicious flavors of pancetta, spinach and tomatoes.

Ingredients

• 1 lb dried penne, or other pasta
• 1 Tbsp butter
• 6 cloves garlic, minced
• 8 oz pancetta, roughly chopped
• 8 oz fresh baby spinach
• 10 oz grape or cherry tomatoes, each sliced in half
• 6 oz Cypress Grove natural chevre
• 8 oz Midnight Moon® , grated
• 1/4 cup heavy cream
• salt and fresh ground pepper
• 1 tsp fresh thyme

Directions

1. Preheat oven to 375ºF.
2. Cook penne al dente, according to instructions on the package.
3. While the penne is cooking, heat butter in a large frying pan or Dutch oven. Sauté garlic and pancetta for a couple of minutes until pancetta is cooked and slightly crispy.
4. Add spinach and stir until wilted.
5. Add tomatoes and gently stir until warmed.
6. Stir the cooked penne into the pancetta-spinach mixture.
7. Add the cream, thyme, and most of the cheese, reserving two ounces of Midnight Moon® .
8. Stir until the cheese is melted and the pasta is well coated. Add salt and pepper to taste.
9. Transfer the entire mixture to a 9 x 9 baking pan, or another equivalent casserole dish. Sprinkle the remaining two ounces of Midnight Moon®  on the top and bake for 25 minutes. Serve hot.