Tapas Recipes from May 19th RoxyAnn Cooking Class

May 19th Cooking Class

At RoxyAnn Winery

With Chef Mario Chavez

An Evening of Tapas

Featuring RoxyAnn wines

RoxyAnn Recipes

Chef Mario Chavez

*

Spanish Cheese Plate

Manchego, 100 % sheep’s milk cheese,

Quince paste also known as Membrillo, thin sliced Jamon Serrano

(meaning mountain ham very similar to prosciutto)

RoxyAnn 2008 Reserve Pinot Gris

*

Fresh Watermelon Gazpacho

Serves 8

1 seedless watermelon

1 bunch fresh mint

1 cup orange juice

1 yellow pepper

2 cucumbers

1 Spanish onion

1 jalapeno

Salt and pepper

1 lime juiced

Blend or process half the watermelon with the orange juice,

Transfer to a bowl and chill, the other half and the remaining ingredients,

Cut a fine dice all about the same size.  Transfer to bowl and season to taste add fresh mint at the end.

RoxyAnn 2008 Viognier

*

Poached pears in phyllo with Sherry glaze and dark ganache

Serves 8

1 bottle Spanish Sherry

4 pears, peeled halved and cored

1 cinnamon stick

1 lemon zested

1 clove

1 package phyllo dough

2 oz butter

1 cup sugar

6 oz dark chocolate

½ cup heavy cream

Simmer pears in Sherry with the lemon, cinnamon, sugar and clove

They are done when a knife goes through soft, remove and let cool,

Reduce poaching liquid until thickened, make ganache by bringing cream to a boil,

Add to chocolate and stir.   Once cooled take pears and wrap with buttered phyllo and bake about 15 minutes at 400.

RoxyAnn 2008 Night Harvest Viognier

*

Paella

Serves 4

1 cup Arborio rice

4 cups saffron stock

2 bay leaves

1 onion

1 cup roasted red peppers

1 cup roasted garlic

1 cup green peas

1 cup tomatoes

½ cup olive oil

4 chicken wings

4 prawns

2 oz calamari

2 oz halibut

4 mussels

2 oz chorizo

½ oz fresh thyme

Salt and pepper

2 cups white wine

Brown chicken, add extra oil, add rinsed rice, sauté until translucent,

Next deglaze with white wine, add peppers, garlic bay, toms. and onion add part of stock till covered and continue to ster.  Add stock little at a time until all is used and  keep sterring, add seafood at the end add thyme and season to taste, add chorizo and peas at the end,  finish with a coating of paprika.

RoxyAnn 2007 Honor Barn Red

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Tuna-turned-salad | Crescent City California News, Sports, & Weather | The Triplicate

Light lunchtime, summertime dish’ made with mostly local ingredients

Light lunchtime, summertime dish’ made with mostly local ingredients

Crescent City Chef pairs Salad with RoxyAnn Pinot gris

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Salem SJ Article- blueberry pie & RoxyAnn Late Harvest Viognier

The Salem Statesman Journal just gave us a nice review in pairing our Late Harvest Viognier with blueberry pie on June 17th.

Pairing: Blueberry Pie

— Annette Solomon

June 17, 2009
The perfect accompaniment to a pie is a delicate, un-oaked,
late-harvest, white wine that isn’t too sweet. RoxyAnn Winery,
in Southern Oregon, produces a prime example of such a
late-harvest viognier. The wine’s flavors of nutmeg and
cinnamon echo the warm spices in the dessert, while the fruit
flavors do not overpower the berries.

Bottle Images 024

Viognier scores 90 points from Wine Enthusiast Magazine

RoxyAnn just received our first 90 point score from Wine Enthusiast Magazine! Check out our 2007 Viognier in the July issue and here in our tasting room!

Wine Enthusiast

Wine Enthusiast

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Ahi and Avocado Tartare on Sesame Wonton Crisps

12 wonton wrappers, each cut diagonally in half to form 2 triangles

  • Olive oil (for brushing)
  • Sesame seeds (black)

Tartare

  • 2 tablespoons soy sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons wasabi paste*
  • 3/4 teaspoon Asian sesame oil
  • 8 ounces sushi-quality ahi tuna steak, cut into 1/3-inch cubes
  • 1 medium avocado, halved, pitted, peeled, cut into 1/3-inch cubes
  • 1 cup 1/3-inch cubes seeded English hothouse cucumber
  • 1 green onion, finely chopped
  • Toasted black sesame seeds
  • Chopped fresh chives

Preparation

For crisps:
Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Arrange wonton triangles on sheet; brush each with olive oil and sprinkle with sesame seeds. Bake until triangles are golden brown, about 9 minutes. Cool on sheet.

Do ahead

Can be made 8 hours ahead. Let stand at room temperature.

For tartare:
Whisk first 5 ingredients in medium bowl to blend. Add tuna, avocado, cucumber, and green onion; stir gently to coat. Spoon tartare on wonton crisp. Garnish with fresh chives.