Recipes from Napa

First Shipments of the Ranch Subscription are On the Way!

First Shipment of the Ranch Subscription ARE going out today!

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. 

Recipes for National Wine and Cheese Day

Recipes for National Wine and CHEESE Day

By Florencia Palmaz | Pairing:  Palmaz Cabernet | At the Table and Around the Fire

What better way to pair Palmaz Vineyards Cabernet Sauvignon than with four of our delectable cheese filled bites.

SMOKED DUCK AND FIG ROULADE

Palmaz Muscat and Chévre Cheesecake Cremes with Strawberry

Chèvre Cheesecake Cremes with Strawberries

By Florencia Palmaz | Pairing:  Florencia Muscat | At the Table and Around the Fire

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 Shortbread and Meyer Lemon Cookies

Rosemary Shortbread and Meyer Lemon Cookies

By Florencia Palmaz | Pairing:  Florencia Muscat | At the Table and Around the Fire

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

Mandarin Sorbet with Candied Meyer  Lemons and Pistachio Chocolate Bark

Mandarin Sorbet with Candied Meyer Lemons and Pistachio Chocolate Bark

By Florencia Palmaz | Pairing:  Florencia Muscat | At the Table and Around the Fire

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.

Recipes from Napa: Shrimp Quenelle in Tomato Beurre Blanc

Shrimp Quenelle in Tomato Beurre Blanc

Serves 12-16

Recipes from Napa: Pea and Poblano Bisque

Recipes from Napa: Pea and Poblano Bisque

Lunch on the patio begins with a small bisque. After having toured the cave, guests are generally a little cold. Arriving to the table with a warm bisque waiting is a comforting welcome. We vary the bisque depending on the season and like to feature vegetables from our garden. Also, starting a meal with a bisque is an easy first course; they’re made in advance and are simple to serve.

PEA AND POBLANO BISQUE

RECIPES FROM NAPA NO. 2: The Savory Sunday

Savory Sunday Post“RECIPES FROM NAPA” IS A MONTHLY COLUMN BY FLORENCIA PALMAZ ABOUT FOOD, WINE, COOKING AND ENTERTAINING.

Here’s the Scoop on Savory Sunday’s…

Harvest is upon us! The vines are steadily ripening and it’s been a very prolific year in the vegetable garden. The beneficiaries of this bounty have been our club members and guests at our Friday Family table. Every Friday morning I begin my day in the garden picking and foraging for the day’s featured ingredients. Then I design a five course food and wine pairing includes the following wines:

At the table: Just for Spits and Giggles

Justin blowing glass-13

Next week, the tasting-room table will welcome a new addition: spittoons in the form of charming, quirky tumblers that will make you giggle when you hold one. Last year I had the pleasure to make the acquaintance of Justin Parr, a talented glass artist out of San Antonio, Texas. While enjoying a glass of wine at his studio, I fell in love with the small free-form tumbler he had casually handed me. Not long after, we began developing a line of colored glass containers to use as spittoons in the tasting room.

RECIPES FROM NAPA No. 1: A Few Thoughts About the Dining Table

PALMAZ_BOOK20836

“Recipes from Napa” is a monthly column by Florencia Palmaz about food, wine, cooking and entertaining.

 

MY FAMILY HAS BEEN blessed to live and work together on an estate that produces one of the world’s most joyful and magical elixirs. Life on a family vineyard has innumerable charms, and I could surely effuse to the point of reader nausea with smug Suzy Homemaker drivel about my latest fresh-from-the-garden creations. Don’t worry! This monthly column, “Recipes from Napa,” won’t be that kind of discourse — promise! You may hold onto your lunch, because I intend to tell you the straight truth about what goes on in my kitchen — the fresh, the frozen, the failures and everything in between.