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Fort Ross Vineyard

Recipes

Pinot Noir | Chardonnay | Pinotage

Winter | Spring | Summer | Fall


Fort Ross
 
April 10, 2021 | Fort Ross

Bucatini with Mushroom Ragu, Dandelion Greens, and Tarragon

Springtime 2021 selections

This Food & Wine recipe is best paired with our newly released 2018 Top of Land Pinot Noir

Ingredients:

1 ounce dried morel mushrooms (about 26 medium morels)

4 cups hot water
½ cup unsalted butter (4 ounces), divided

2 cups finely chopped yellow onion

⅓ cup finely chopped carrot

2 ¾ cups finely chopped fresh cremini mushrooms

½ cup finely chopped celery

4 garlic cloves, finely chopped

½ teaspoon black pepper, plus more to taste and for garnish

¼ cup plus 1 teaspoon kosher salt, divided, plus more to taste

½ cup (4 ounces) dry white wine

2 thyme sprigs

2 cups lower-sodium chicken broth or vegetable broth

4 quarts water

12 ounces uncooked bucatini pasta

1 medium bunch dandelion greens or spinach, trimmed and roughly chopped (about 3 cups)

2 tablespoons whole-grain mustard

¼ cup chopped fresh tarragon, plus tarragon leaves for garnish

1 ½ ounces Parmesan cheese, grated with a Microplane (about 1 cup)

Instructions:

1. Place dried morel mushrooms in a large heatproof bowl; add 4 cups hot water. Place a plate on top of mushrooms to keep submerged. Let stand until mushrooms are plump, about 30 minutes. Lift mushrooms from liquid, and squeeze gently to remove excess liquid. Reserve liquid in bowl; finely chop mushrooms.


2. Melt 1/4 cup butter in a large (12- to 14-inch) skillet over medium. Add onion and carrot; cook, stirring often, until carrot is tender, about 8 minutes. Add cremini mushrooms, celery, garlic, and chopped rehydrated morels; cook, stirring occasionally, until cremini mushrooms have released their liquid, about 5 minutes. Sprinkle mixture with pepper and 1 teaspoon salt; cook, stirring often and scraping bottom of skillet, until liquid has evaporated and vegetables start to caramelize, about 12 minutes. Add wine and thyme sprigs; stir to release browned bits from skillet. Cook, undisturbed, until wine has completely evaporated, about 2 minutes. Carefully pour reserved mushroom soaking liquid into skillet, leaving any sediment in bowl. Add broth to skillet; bring to a vigorous simmer over medium. Reduce heat, and simmer, stirring occasionally, until mixture has thickened and reduced to about 3 cups, 40 to 45 minutes. Discard thyme sprigs. Cover and keep warm over low until ready to use. 

3. Bring 4 quarts water to a boil in a large pot over high. Add remaining 1/4 cup salt, and return to a boil. Add bucatini; cook, stirring occasionally, until pasta is al dente, 7 to 9 minutes, adding dandelion greens during last minute of cooking. Meanwhile, return ragù in skillet to a simmer over medium-high.


4. Using a spider or fine wire-mesh strainer, lift pasta and greens from cooking liquid, and add to ragù in skillet. Cook over medium-high, tossing to coat pasta with sauce. Add pasta cooking liquid as needed, 1/4 cup at time, until sauce is creamy and clings to pasta, about 4 minutes. Stir in mustard and remaining 1/4 cup butter until combined. Season with salt and pepper to taste. Fold in tarragon.

5. Divide pasta evenly among bowls; sprinkle with Parmesan. Garnish with tarragon leaves and additional pepper. Serve immediately.

Fort Ross
 
April 1, 2021 | Fort Ross

Ricotta Fava Toasts

Springtime 2021 selections: Ricotta Fava Toasts

This Food & Wine recipe is best paired with our newly released 2018 Mother of Pearl Chardonnay

springtime_fava_toast

Ingredients:

3 quarts water

2 tablespoons plus 1 teaspoon fine sea salt, divided, plus more to taste

1 pound unshelled fava beans or 1 cup frozen shelled favas or edamame

1/3 cup plus 1 tablespoon olive oil, divided

4 (1/2-inch-thick) rustic bread slices or pain au levain slices, cut from the center of the loaf

1 cup fresh whole-milk ricotta cheese

1 teaspoon finely chopped fresh tarragon, plus whole tarragon leaves, for garnish

1/8 teaspoon black pepper

Instructions:

1. Bring 3 quarts water to a boil in a large stockpot over high. Stir in 2 tablespoons salt. Shell fava beans; add beans to boiling water. Cook until tender, about 4 minutes. Using a slotted spoon, immediately transfer beans to a bowl filled with ice water; let stand 2 minutes. Drain well. If using shelled fresh beans, peel and discard skins from beans. Stir together peeled beans, 1 tablespoon oil, and 1/2 teaspoon salt in a small bowl. Set aside.

2. Preheat grill to medium-high (400°F to 450°F). Brush bread slices evenly on both sides with remaining 1/3 cup oil. Place on unoiled grates; grill, uncovered, until grill marks appear, about 2 minutes per side.

3. Stir together ricotta, chopped tarragon, pepper, and remaining 1/2 teaspoon salt in a small bowl; spread seasoned ricotta evenly on 1 side of each toast slice; top evenly with dressed favas. Cut toasts in half on an angle; arrange on a serving platter. Season with salt, and sprinkle with tarragon leaves.

Fort Ross
 
January 14, 2021 | Fort Ross

Al's Oxtail

This hearty dish is a great comfort on fall & winter evenings. Pour a glass of Pinotage, and enjoy.

 

Ingredients:

6lbs oxtail

1 large purple onion, chopped

4 cloves garlic, crushed

1 red bell pepper, chopped

1 cup dates, pitted & chopped

4 tsp cinnamon

1 1/2 tsp oregano

1 tsp curry powder

1 tsp cumin

1 tsp dried ginger

1 tsp cayenne pepper

1/2 tsp nutmeg

Instructions:

1. Brown oxtail thoroughly on high heat in olive oil. Salt well.

2. Sautée onion on low heat until soft. Add salt to this is well.

3. Add garlic to pan, then add herbs.

4. Add onion mix to the oxtail & cover with water.

5. Bring oxtail to a boil. Add dates & bell pepper.

6. Cook covered on low heat for 2 1/2 hours, or until meat falls off the bone.

7. Add salt & pepper to taste.