We love sharing our fascination of wine and food! Watch for more recipes to début. All the recipes are in alphabeical order and are easy to print.
Please click on the name of the recipe you wish to view or feel free to browse down the list. For your convenience, the names and the link for the second page of recipes is posted as well.
Please be aware some of these recipes may contain SHELLFISH.
- 2 cups (15 oz) ricotta cheese
- 8 oz cream cheese
- 1-1/2 cups confectioner's sugar
- 1 tsp vanilla extract
- 2 tsp Semi-dry Riesling (or more to taste/thickness)
- 1 cup mini semisweet chocolate chips
Beat ricotta cheese and cream cheese together in bowl until smooth. Add sugar, vanilla, and wine. Stir mixture until sugar is incorporated. Fold in chocolate chips.
Cover bowl and refrigerate until well chilled.
Serve with vanilla cookies or waffle cone pieces.Wine Suggestion:
Pair with a glass of Vidal Blanc.
- 2 garlic clove, halved
- 2 pound Gruyère cheese, grated
- 1 pound Emmentaler cheese or other Swiss cheese, grated
- 2 cup dry white wine (Grüner Veltliner)
- 2 tablespoon plus 1 teaspoon cornstarch
- 2 teaspoon fresh lemon juice
- 3 tablespoons kirsch
- Freshly ground pepper
- Freshly grated nutmeg
Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic .Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy. Serve at once. Toasted Tuscan bread cubes and pear slices are all great for dipping in the melted cheese. Be sure to stir the fondue as you dip.
- 1 lb pasta
- 1/2 cup plus 1 Tbsp virgin olive oil
- 1 cup basil leaves
- 1/2 cup flat leaf parsley leaves
- 2 garlic cloves, halved
- 2 Tsp coarsely chopped thyme
- 2 Tsp coarsely chopped marjoram
- Sea salt
- 1 1/2 lbs cherry tomatoes, quartered
- 1/3 cup black olives, pitted and coarsely chopped
- 1 cup coarsely grated Pecorino Romano cheese (3 oz)
- Freshly ground black pepper
- Cook the pasta until al dente. Drain and toss with 1 Tbsp olive oil. Cool to room temperature.
- In a blender, puree basil, parsley, garlic, thyme and marjoram with the remaining 1/2 cup olive oil. Season with salt.
- In a large bowl, toss pasta with herb puree, tomatoes and olives and let stand at room temperature for at least 10 minutes to develop flavor. Just before serving, add Pecorino, season with pepper and toss well.
Galen Glen Riesling
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1 1/2 teaspoon garam masala*
- 8 cups chicken broth
- 2 (14.5oz) cans diced tomatoes
- 2 (14 oz) cans garbanzo beans, drained and rinsed
- 2 small zucchini, cut into 1/2 inch pieces
- 1/2 cup couscous
- 2 cups diced turkey
- 1 cup Galen Glen Stone Cellar Riesling
In large stock pot heat oil until shimmering. Add the onion and cook until lightly browned, about 5 minutes. Stir in garam masala and cook until fragrant, about 30 seconds. Add broth, tomatoes and juice, and bring to a simmer. Stir in garbanzo beans, zucchini and couscous, cover and cook for about 8 minutes until couscous is tender. Stir in turkey and 1 cup of Galen Glen Stone Cellar Riesling. Season with salt and pepper and serve.
Galen Glen Riesling
*Can't find garam masala in the spice rack? Make your own.
1 tablespoon ground cumin, 1 1/2 teaspoons ground coriander,1 1/2 teaspoons ground cardamom,
1 1/2 teaspoons ground black pepper,1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, &
1/2 teaspoon ground nutmeg
Directions: Mix spices in a bowl. Place in an air-tight container and store in a cool, dry place.
- 1 lb bacon
- 4 tablespoons bacon fat
- 4 large celery stalks, chopped (about 3 cups)
- 1 cup diced white onion
- 4 cups water
- 4 cups chicken broth
- 2 russet potatoes, peeled, cut into 1/2 inch cubes (about 4 cups)
- 4 cloves garlic crushed
- 2 15oz cans cream-style corn (with liquid)
- 2 15oz cans whole kernel corn (with liquid)
- 4 teaspoons granulated sugar
- 1 teaspoon sea salt
- 1/4 teaspoon ground white pepper
- 1 cup all-purpose flour
- 3 cups whole milk
- 1 cup half and half
- Fresh Parsley
Cook bacon in a sauté pan until crisp, reserve the rendered fat. Drain and finely chop the bacon (set aside bacon). In the reserved bacon fat, saute the celery, onion, and garlic for about 5 minutes in large stock pot. Do not brown.
Add 4 cups of water, 4 cups of chicken broth and chopped potato, bring to a boil then reduce heat and simmer for 15-20 minutes, stirring occasionally. Add creamed corn (with liquid) and canned whole-kernel corn (with liquid), bacon, sugar, salt, pepper and simmer for 20 additional minutes, stirring occasionally. In a separate bowl , combine the milk, half-and-half and flour and whisk until smooth. Add this mixture to the soup and continue to simmer and stir for an additional 10 to 15 minutes, until thickened.
Spoon into bowls to serve and top with chopped fresh parsley.Wine Suggestion:
Galen Glen Riesling
- 16 qt pot filled with peeled yellow potatoes, cubed
- 1 large loaf of stale bread torn into small pieces
- 1 large onion diced
- 2 stalks celery diced
- 1 stick of butter
- 5 eggs, beaten
- fresh parsley or quality dried parsley
- salt and black pepper
- Boil potatoes until very tender. While potatoes are boiling, melt butter. Sauté celery first, adding onion second. Mash potatoes in the water they were cooked in with a hand masher, if possible (some small lumps are good!). Allow mashed potatoes to cool.
- Next add celery and onion to mashed potatoes. In order to avoid cooking eggs, slowly stir small amounts of mashed potatoes into beaten eggs. Once eggs are blended with some potatoes, add to rest of mashed potatoes.
- Lastly, stir in bread cubes and season with salt, pepper and parsley. Final mixture should be very moist. If not, add milk. Place in oven proof baking pans and bake covered at 350° for 45min to 1 hr. For last 15 minutes of baking, remove cover to brown.
This is a large recipe. Our family always makes extra filling and freezes unbaked pans for other meals. (Thaw and bake as above.)Wine Suggestion:
Stone Cellar Riesling or semi- dry Riesling
- Makes 4 servings
- 4 pieces halibut fillet, about 6 oz (185 g) each
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon olive oil
- 1 1/3 cups (11 fl oz/340 ml) Spicy Citrus Marinade (see below)
- 2 tablespoons sherry vinegar or white wine vinegar
- 2 tablespoons olive oil
1.Heat the grill for medium-high direct heat (425° - 450°F/220° - 230°C).
2.Pat the fish dry and sprinkle with the salt and pepper. Let rest at room temperature for 10 - 15 minutes.
3.Brush the grill grate and coat with oil. Coat the fish on both sides with the oil. Put the fish on the grate, cover the grill, and cook, turning once, until the fish is just slightly filmy and moist in the center, about 2 minutes per side. If your grill has a temperature gauge, it should stay around 450°F (230°C).
4.Transfer the fillets to a wide, shallow baking dish. In a saucepan, heat the marinade over high heat until boiling. Stir in the vinegar and pour over the fish. Let cool to room temperature. Drizzle 2 tablespoons of oil over the fish before serving.
5.Serve the fish at room temperature, or cover and refrigerate for at least 2 hours or up to 24 hours. Serve chilled or bring to room temperature before serving.
Spicy Citrus Marinade
- Makes about 1 1/3 cups (11 fl oz/340 ml)
- 1/4 cup (2 fl oz/60 ml) extra-virgin olive oil
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 - 2 serrano chiles, seeded and thinly sliced
- 1/4 cup (2 fl oz/60 ml) blanco tequila
- Grated zest and juice of 1 lemon
- Grated zest and juice of 1 lime
- Grated zest and juice of 1 orange
- 1 teaspoon dried basil
- 1 teaspoon fine sea salt
1. In a frying pan, heat the oil over medium heat. Add the onion, garlic, and chiles and sauté until tender and translucent, about 5 minutes. Add the tequila, bring to a boil, and boil for 1 minute. Remove from the heat and stir in all of the citrus zests and juices, the basil, and the salt. Let cool to room temperature.
2. Use immediately, or store in an airtight container in the refrigerator for up to 4 days.
Stone Cellar Gewurtztraminer or your favorite Galen Glen white wine
To lend this escabeche a Spanish accent, add 1 tablespoon tomato paste and 1/4 cup (1 oz/30 g) sliced green olives to the marinade.
Recipe from Williams Sonoma Grill School
100+ Recipes & Essential Lessons for Cooking on Fire
by Andrew Schloss & David Joachim
Recipe posted with permission.