Category: Recipes

Handmade Rolled Gnocchi with Kabocha Cream Sauce

Published

Inspired by my good friend Justine Whitney’s rustic gnocchi recipe and the flavors of the harvest season. This dish brings together everything I love most: comfort, great wine, and gathering around the table. Thanks, Justine, for the inspiration.

Vegetarian as written, but pairs beautifully with roasted or grilled chicken, pork, or steak.

-Ryan Rittmeister, Assistant Tasting Room Manager

Ingredients:

Gnocchi

  • 2 lbs Yukon Gold potatoes
  • 1 cup “00” flour, plus extra for dusting
  • ½ cup ricotta, drained
  • ½ cup finely grated Pecorino Romano
  • 1 large egg
  • 1 large egg yolk
  • ½ teaspoon fine sea salt

Kabocha Cream Sauce

  • 1½ cups roasted kabocha (or butternut) squash
  • 5 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1 small shallot, finely minced
  • 2 garlic cloves, minced
  • ½ cup heavy cream (or about ½ cup mascarpone)
  • ½ cup finely grated Pecorino Romano
  • Pinch of freshly grated nutmeg
  • ¾ cup vegetable stock
  • ½ cup reserved pasta water (plus more as needed)
  • Salt and freshly ground black pepper, to taste

Procedure:

1. Roast the squash

Roast halved, seasoned squash cut-side down at 400°F for 35–45 minutes, until tender and caramelized. Scoop the flesh into a blender.

2. Cook the potatoes

Boil whole, unpeeled potatoes until fork tender (about 30–40 minutes). Peel while hot, rice them, then spread out to steam for 5–8 minutes.

3. Make the gnocchi dough

Mix the potatoes with flour, Pecorino, salt, ricotta, egg, and yolk until a soft dough forms. Gently bring together—don’t knead.

4. Shape the gnocchi

Divide into 4 pieces, roll into ropes, cut into bite-sized pillows, and roll over a fork or gnocchi board. Place on a lightly floured tray.

5. Make the sauce

Brown the butter with sage; reserve the crispy sage. Add half the butter to the blender with the squash. Sauté shallot and garlic in the remaining butter, deglaze with vegetable stock, reduce slightly, then add to the blender with cream and nutmeg. Blend until smooth.

6. Finish the dish

Boil gnocchi until they float, then cook another 60–90 seconds. Warm the sauce in a skillet, thinning with pasta water until silky. Stir in Pecorino, then gently toss in the gnocchi.

Serve immediately with crispy sage, extra Pecorino, and freshly grated nutmeg.

Suggested Pairing: 2024 La Encantada Pinot Noir

Wine Pairing Notes

The earthy squash, brown butter, sage, nutmeg, and Pecorino complement the elegance of the 2024 La Encantada Pinot Noir, highlighting the wine’s oak influence, savory character, and distinctive vineyard expression.

Seared Diver Scallops, Sunchoke Purée, and Spring Sweet Peas

Published

Dish created by our Tasting Room Associate Giselle Castillo and her husband Chef Roberto Riveros.

This dish is a perfect pair for the 2023 Sanford & Benedict Chardonnay — the scallop’s sweetness pulls the wine’s citrus forward, while creamy sunchokes and beurre noisette mirror its buttery palate. Finished with sweet peas and lime zest for a crisp, acidic lift, it’s a modern and seasonal riff on classic Normandy coquilles Saint-Jacques.

Ingredients:

  • 1 lb sunchokes
  • 8 oz snow/sugar snap peas
  • 8 oz diver scallops (10/20 count)
  • 7 Tbsp butter 
  • ¾ cup + 1 Tbsp heavy cream 
  • ⅓ cup + 1 Tbsp water 
  • Pea shoots
  • Edible flowers (violas, calendula)
  • Zest of 1 lime
  • Olive oil
  • Salt
  • Freshly ground black pepper

Procedure:

1. Sunchoke Purée

  • Sauté & Caramelize: Peel the sunchokes and slice them thinly. In a saucepan over medium heat, melt 80g of butter and sauté the slices for about 8 minutes. Aim for a light golden color to develop their natural nuttiness. Season lightly with salt.
  • Simmer: Once caramelized, pour in the heavy cream and water. Bring to a gentle simmer and cook for approximately 20 minutes, or until the sunchokes are completely fork-tender.
  • Refine: Transfer the mixture to a high-speed blender and process until smooth and silky. For a refined texture, pass the purée through a fine-mesh sieve (chinois).Finish: Return the purée to a clean saucepan over low heat. Taste and adjust the seasoning just before serving.

2. Sweet Peas

  • Blanch & Shock: Blanch half of the peas in salted boiling water for 10 seconds, then immediately shock them in an ice bath. Drain and pat dry.
  • Prep Raw Pods: Split the remaining raw pods lengthwise, keeping the peas attached to the shells for presentation.
  • Season: Toss both the blanched peas and the split pods with a small amount of olive oil and salt.

3. Scallops

  • Prep: Pat the scallops dry and season lightly with salt.
  • Sear: In a very hot pan, sear the scallops in olive oil for 2 minutes per side until a golden crust forms.
  • Baste: Add the remaining butter and baste the scallops continuously for 1–2 minutes until the butter toasts and develops a nutty aroma.

4. Plating

  • The Base: Place a generous spoonful of sunchoke purée in the center of the plate. Use the back of the spoon to spread it into a smooth, even circle.
  • The Vegetables: Scatter the blanched peas over the purée. Lean the split pea pods against each other or the purée to create height.
  • The Scallops: Set the seared scallops directly onto the peas and purée, ensuring they sit level.
  • The Garnish: Distribute the pea shoots and edible flowers across the top. Finish by grating fresh lime zest over the entire dish.

Suggested Pairing: 2023 Chardonnay, Sanford & Benedict

Wine Pairing Notes

Planted in 1971, Sanford & Benedict Vineyard remains one of California’s most historic sites. With its gravelly, well-drained soils and cool coastal climate, the vineyard has been celebrated as a home for Burgundian varietals. From this legendary site comes a Chardonnay reminiscent of Grand Cru Chablis, offering aromas of candied orange zest, starfruit, melon, flint, and a delicate touch of matchstick. On the palate, vibrant acidity shapes flavors of lemon zest and subtle caramel, promising both immediate elegance and graceful aging.

Enrique’s Mac & Cheese (Brie & Gruyere Edition)

Published

Enrique often makes this luxurious Mac & Cheese when we’ve accumulated leftover cheese from winery lunches. If you don’t have a fridge full of cheese scraps, this version, built around Brie and Gruyere, is his go‑to. Feel free to adjust the cheese blend to suit your taste.

Ingredients:

  • 3 cloves garlic, minced
  • 2 shallots, finely chopped
  • 3 cups shredded Brie
  • 3 cups shredded Gruyere
  • 2 cups half‑and‑half
  • 2 cups heavy cream
  • ½ cup shredded Parmigiano
  • 1 cup panko breadcrumbs
  • 1 lb pasta (penne, bowtie, or any curly shape)
  • Butter or olive oil (for sautéing and greasing the dish)
  • Salt and pepper to taste
  • A drizzle of olive oil (for binding the topping)

Procedure:

1. Prepare the Pasta

  • Preheat oven to 350°F.
  • Bring a large pot of water to a boil. Salt generously.
  • Cook pasta until al dente.
  • Drain and transfer to a buttered baking dish.

2. Make the Cheese Sauce

While the pasta water is heating:

  1. In a heavy pot or Dutch oven, sauté the garlic and shallots in butter or olive oil until softened.
    • Do not let them brown.
  2. Add the half‑and‑half and heavy cream. Warm gently over medium heat.
    • Do not let it boil.
  3. Season with salt and pepper.
  4. Slowly add the Brie and Gruyere, stirring often until fully melted and smooth.

3. Prepare the Topping

  • In a small bowl, combine the Parmigiano and panko.
  • Add a light drizzle of olive oil and mix so the crumbs lightly bind.

4. Assemble & Bake

  1. Pour the hot cheese sauce over the pasta in the baking dish.
  2. Stir to coat evenly.
  3. Sprinkle the panko–Parmigiano mixture over the top.
  4. Bake uncovered at 350°F for 30–45 minutes, until the top is golden brown and the center is hot and bubbly.

5. Serve and enjoy immediately while hot and melty.

Suggested Pairing: 2023 Chardonnay “Nuits-Blanches au Bouge”

Wine Pairing Notes

Indulge in the artistry of our “Nuits-Blanches” Chardonnay, crafted to showcase the exceptional quality of Bien Nacido Vineyard. Bright notes of lemon-lime and apricot meet subtle hints of coriander and nutty lemongrass, balanced by a vibrant acidity and creamy undertones from François Frères French oak. Layers of baked challah and caramel add richness to this beautifully structured wine. Perfectly balanced and age-worthy, it promises to captivate now and for decades to come.

Potato & Celery Root Gratin

Published

A lesson in French comfort, this Potato and Celery Gratin transforms simple ingredients into something extraordinary. Silky, savory, and deeply satisfying–layered with tender vegetables, cream, and a hint of nutmeg. Recipe provided by GM, Michael Melusky.

Ingredients:

  • 4-6 Russet Potatoes, peeled
  • 1 -2 celery roots depending on size
  • 3 tablespoons of butter
  • 3 tablespoons flour
  • 1 cup chicken stock, warmed
  • 3 cups half/half or heavy cream, warmed
  • 2 cups of shredded Gruyere Cheese
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground white pepper on hand)

Procedure:

Here are the basic steps… you will need to adjust ingredients depending on size of pan.  The recipe is for a standard 9×13 baking dish.

  1. Peel and thinly slice 4 to 6 russet potatoes. Rinse them in cold water and drain.
  2. Celery roots are ugly and can be intimidating, I think they look like a plant out of Harry Potter.  Use a chef’s knife to trim off the roots at the bottom and peel the sides.  I keep the top on, so I have something to hold on to as I slice.  If the Celery roots are large I split it down the middle.
  3. Using a mandolin or paddle slicer, thinly slice the celery root. 
  4. Apply non stick spray or butter to a baking dish.  Alternate layers of potatoes and celery root. 
  5. Warm up chicken stock and  half and half or heavy cream separately in the microwave.
  6. To make the cream sauce.  Melt butter in a sauce pan; once it’s melted add  flour, whisk together until flour and butter are incorporated, this is a roux.  Slowly add chicken stock to roux and whisk together, should look like a thick paste.  Begin adding half and half or cream one cup at a time and continue to whisk together.  Let it thicken and warm up for a few minutes, whisking occasionally.  Do not let it boil.  Add cheese to cream sauce.  Use Gruyere as a base but if you add other cheeses, they can deepen the flavor.  Whisk until cheese melts and blends into white sauce. 
  7. Grate some nutmeg and white pepper into the sauce and/or add some fresh thyme leaves. Salt to taste
  8. Pour the sauce over layered vegetables in baking dish.  Jiggle the dish to make sure the sauce filters down through all the layers.  If you have extra cheese you can sprinkle on top.
  9. You can cover and refrigerate for a couple hours at this point.  Let it get to room temp before baking. 
  10. Cook for an hour in a 350-degree oven.  I cover for the first half hour and then uncover for last 15 to 30 min.  Depending on how full you made the dish you may want to bake with a cookie sheet under it.  Can bubble over. Slide a paring knife into middle of dish to see if potatoes are cooked and dish is hot.

Suggested Pairing: 2024 Clendenen Family Vineyards Chenin Blanc

Wine Pairing Notes

A Loire Valley classic, found a new home when Jim Clendenen planted Chenin Blanc at Rancho La Cuna in 2015. This vintage is remarkably expressive, with aromas of lemongrass, honeysuckle, green mango, and white currant. On the palate, bright green apple leads, framed by jasmine and lemon madeleine. Lean acidity gives way to a silky finish from sur lie aging.

Garden Tomato & Peach Panzanella with Meyer Lemon Olive Oil

Published

Perfectly paired with our 2024 Aligoté from our tasting room manager, wiktoria

A sun-soaked twist on the Tuscan classic, this vibrant Panzanella features heirloom tomatoes from my garden, sweet local yellow peaches, torn local Riviera Coastal Sourdough, and garden herbs, all brought to life with bright Meyer lemon olive oil. Every bite mirrors the citrusy zing and mineral elegance of our 2024 Aligoté.

Ingredients:

  • 1½ lbs garden heirloom tomatoes, cut into chunks
  • 2 ripe yellow peaches, sliced or cut into wedges
  • 3 cups Riviera Coastal sourdough, torn into bite-sized pieces
  • ¼ cup Meyer lemon olive oil
  • 1 tbsp red wine vinegar
  • ½ small shallot, finely sliced
  • Flaky salt & cracked black pepper
  • Handful fresh herbs (basil, mint, cilantro, or parsley – whatever you have on hand)

Procedure:

  1. Toss bread with a splash of olive oil and toast in a skillet until golden and crisp on the edges.
  2. In a large bowl, toss tomatoes, peaches, shallot, vinegar, salt, and pepper. Let sit 10 minutes to get juicy.
  3. Add toasted bread, drizzle with Meyer lemon olive oil, and toss gently.
  4. Fold in fresh herbs just before serving.

Serve with a glass of our 2024 Aligoté, the wine’s lemon zest and pear notes make it the ultimate pairing for this late-summer stunner.

Suggested Pairing: 2024 Au Bon Climat Aligoté

Wine Pairing Notes

Right about now, we’re all craving wines that are refreshing and vibrant. Wines that make you want to open another bottle, order another course, stretch the evening a little longer. Our 2024 Aligoté? That’s precisely what it is.

We barrel-fermented in neutral French oak, staying true to its Burgundian heritage while allowing our coastal terroir to shine through. The result: serious acid backbone, bright lemon zest and pear, plus that mineral edge and hint of ocean breeze that only comes from the Santa Maria wind.

Fennel-Crusted Halibut with Asparagus

Published

SPRING PAIRING WITH THE 2024 HILDEGARD From DTC Director, Nicole Wasserman

This elegant yet simple dish beautifully complements our 2023 Hildegard. The delicate fennel crust on the halibut echoes the wine’s white rose and sandalwood notes, while the asparagus sauce enhances the wine’s bright acidity and structured finish. A delightful pairing that celebrates the freshness of spring.

Ingredients:

For the Asparagus Sauce
  • 1 bunch asparagus (divided – tips and stalks separated)
  • 1 shallot, rough diced
  • 2 tablespoons butter or olive oil
  • 1 cup chicken or vegetable stock
  • 1/8 teaspoon salt, more to taste
  • 1/8 teaspoon white pepper (optional)
  • 2-3 tablespoons fresh tarragon
  • Squeeze of lemon
For the Halibut
  • 2 thick fillets of halibut (6-8 oz each)
  • Salt and pepper to taste
  • Light sprinkling of fennel seeds
  • 1 tablespoon olive oil or butter (or a mix)
For the Vegetables
  • Reserved asparagus tips
  • 4 radishes, thinly sliced
  • Fresh lemon for serving
  • Microgreens or sprouts for garnish
  • Fresh tarragon leaves for garnish

Procedure:

    Step 1: Prepare the Asparagus

    Cut the top 2-3 inches off the asparagus and set these tips aside.

    1. Trim off the tough ends and discard.
    2. Slice the remaining asparagus stalks into very thin, 1/4-inch thick disks, until you have about 1 1/2 cups.
    3. Any remaining stalks, add to the asparagus tips, cutting them to roughly the same size.
    Step 2: Make the Sauce
    1. In a small saucepan, cook the diced shallot in butter or olive oil over medium heat until fragrant and golden, about 3 minutes.
    2. Add the 1 1/2 cups of asparagus disks and sauté 1-2 minutes, stirring.
    3. Add the stock, cover, and simmer gently for 4-5 minutes until asparagus is fork-tender.
    4. Remove from heat and let cool slightly.
    5. Pour into a blender along with salt, tarragon, and a squeeze of lemon.
    6. Blend until silky smooth.
    7. Taste and adjust lemon and salt as needed.
    8. Transfer to a small saucepan and set aside until ready to serve.
    Step 3: Prepare the Fish
    1. Pat the halibut fillets dry with paper towels.
    2. Sprinkle all sides with salt and pepper.
    3. Sprinkle the tops with fennel seeds and gently press them into the flesh.
    Step 4: Cook the Fish and Vegetables
    1. In a large skillet, heat the butter or oil over medium heat.
    2. Place fish, fennel seed side down, and sear until golden, about 4 minutes.
    3. Turn the fish over and add the asparagus tips and sliced radishes to the same pan.
    4. Season the vegetables with salt and pepper and lightly sauté them alongside the fish.
    5. When the fish is done to your liking (usually another 3-4 minutes for medium), squeeze with lemon juice.
    6. Gently warm the tarragon asparagus sauce, stirring often. Do not cover or simmer the sauce to preserve its vibrant green color.
    Step 5: Plate and Serve

    Divide the sauce generously between two plates, creating a pool in the center.

    1. Place the seared halibut on top of the sauce, fennel side up.
    2. Arrange the asparagus tips and radishes around the fish.
    3. Garnish with microgreens or sprouts and fresh tarragon leaves.
    4. Serve with lemon wedges and a chilled glass of 2023 Hildegard.

    Suggested Pairing: 2023 Au Bon Climat “Hildegard”

    Wine Pairing Notes

    Our 2023 Hildegard opens with delicate aromas of candied lemon and white rose, which create a beautiful harmony with the fennel seeds and fresh tarragon in this dish. The subtle hints of coconut milk and nectarine in the wine complement the sweet, mild flavor of the halibut, while the bright green apple notes from the Pinot Gris component mirror the vibrant asparagus sauce.

    The salinity and structured finish provided by the Pinot Blanc and Aligoté in our blend cut through the richness of the sauce, refreshing the palate between bites. The French oak influence in the wine offers a creamy texture that echoes the silky asparagus sauce, creating a seamless dining experience.

    This pairing celebrates spring’s bounty while highlighting the complex layers of our 2023 Hildegard. Enjoy!

    -Nicole

    Seared Scallops

    Published
    Ingredients:
    • 10 Large Sea Scallops, patted completely dry  
    • 4 tablespoons Butter
    • 2 splashes White Wine or Dry Vermouth
    • ½ Lemon
    • Chopped Parsley
    • For the Pasta:
      • Dry pasta for 2 (Angel hair or other thin pasta)
      • Olive Oil (enough to cover the bottom of the pan)  
      • 2 cloves Garlic, finely chopped  
      • 2 tablespoons Butter

    Procedure:

    1. Prep:
      • Season scallops generously with salt and pepper on both sides.
      • Have all ingredients cut and measured out.
    2. Cook Pasta:
      • Heat olive oil in a large sauté pan over medium-low heat. Add garlic and cook until fragrant (do not brown).
      • Cook pasta according to package directions.
      • Just before draining pasta, add 2 tablespoons butter to garlic and oil.
      • Drain pasta and toss in the pan with garlic-infused oil and butter. Season to taste. Add a bit of pasta water if needed to prevent sticking. Keep warm.
    3. Sear Scallops:
      • Heat a cast iron or stainless-steel sauté pan over medium-high heat until very hot.
      • Place scallops in the dry pan and sear for 2.5 minutes without moving them.
      • Flip scallops and sear for about 1 minute.
      • Add 4 pats of butter around the pan and let it melt.
      • Splash with white wine and squeeze lemon juice over the scallops.
      • Gently shake the pan to distribute the sauce.
      • Cook for 1 minute more, then add chopped parsley.
    4. Serve:
      • Divide pasta between shallow bowls.
      • Top with scallops and sauce.
    5. Tips:
      • Pat scallops completely dry with paper towels before cooking.  
      • Don’t overcrowd the pan when searing scallops.
      • Adjust cooking times based on scallop size.

    Suggested Pairing: 2022 Au Bon Climat Nuits Blanches au Bouge Chardonnay “Like Minds”

    Braised Beef Short Ribs

    Published

    A ReCIPE FIT FOR THE SEASON FROM TASTING ROOM MANAGER, WIKTORIA MARROQUIN

    Braised meats, such as these tender short ribs, are perfect for hosting a crowd, and they pair beautifully with a Pinot Noir from Rancho La Cuna. This contemplative Pinot Noir builds on the rustic terroir of the Los Alamos Valley, offering subtle notes of dried flowers, plum, and sweet green tea, with nuances of pipe tobacco and black cherry, all gathered in a firm but restrained oak frame. The wine’s dark, meaty character complements the richness of the braised ribs, elevating the entire meal. With minimal hands-on effort and a foolproof cooking process, these short ribs practically take care of themselves. Best of all, they can be prepared ahead of time, allowing you to relax and enjoy the company of your guests while effortlessly serving a meal that feels indulgent and satisfying.

    Suggested Pairing: Pinot Noir from Rancho La Cuna

    Ingredients:

    • 1 large yellow onion chopped
    • 4 stalks celery chopped
    • 3 carrots chopped
    • 6 cloves of garlic smashed
    • 1⁄4 cup tomato paste
    • 2 cups dry red wine
    • 2 cups beef or chicken broth
    • 5 sprigs fresh thyme
    • 1⁄2 bunch of fresh parsley
    • 1 lemon zested
    • 2 tbsp vegetable oil
    • Kosher salt and fresh ground pepper

    Procedure:

    Preheat your oven to 275°F.

    Generously season the short ribs with salt on all sides. In a large Dutch oven, heat a drizzle of vegetable oil over medium-high heat. Working in batches, sear the short ribs until deeply browned, adding more oil as needed between batches. Once seared, set the short ribs aside.

    Remove excess fat, leaving about 1–2 tablespoons in the pot. Add the chopped vegetables along with a pinch of salt, and use a wooden spoon to scrape up any browned bits from the bottom. Cook the vegetables until they begin to soften, about 5–10 minutes.

    Stir in the tomato paste, ensuring it coats the vegetables evenly. Let it cook until it begins to caramelize and stick to the pot, about 3 minutes.

    Deglaze the pot by pouring in the red wine, scraping the bottom to release the flavorful bits. Reduce the wine by two-thirds, then stir in the stock. Return the seared short ribs to the pot, ensuring the liquid almost completely covers the meat. If needed, top it off with more stock or water. Add in the thyme sprigs and a few parsley sprigs.

    Bring the mixture to a boil, then cover the Dutch oven tightly with a lid and transfer it to the oven. Let the short ribs braise for 4 hours.

    Once the short ribs are tender and cooked through, remove them from the pot and set aside. Strain the braising liquid, discarding the solids. Return the strained liquid to the pot and reduce it by half over medium heat. Taste and adjust the seasoning. For an extra velvety sauce, whisk in a few tablespoons of cold butter.

    To serve, ladle the rich sauce over the short ribs, and garnish with freshly chopped parsley and a sprinkle of lemon zest for a bright finish.

    The Monte Cristo Sandwich

    Published

    The origins of the Monte Cristo sandwich are not entirely known. What is known is that a version of the sandwich was likely served in Paris cafes in the 1920s, and then gained popularity in the U.S. in the 1930s. When it first appeared in American cookbooks it was not called the Monte Cristo, but was rather referenced with its straight-to-the-point name “French Sandwich”. For those unfamiliar with the Monte Cristo, the sandwich posits that breakfast can be enjoyed all day, as the basis of the dish is a sweet and savory blend of a ham sandwich and french toast. 

    The brilliance of a Monte Cristo is arguably in its simplicity, as it is just a ham and cheese sandwich that has been battered and fried. But the sweet and savory notes of the dish can be accentuated with a finer selection of ingredients and a few twists to a classic sandwich.

    Suggested Pairing: Los Alamos Pinot Noir

    The sweet and savory nature of the Monte Cristo lends itself to a complimentary wine pairing with our fruit forward and robust Los Alamos pinot noir. Its ripe cherry and fresh berry fruit profile accompanies the sweet notes of powdered sugar and jam– meanwhile, a touch of acid found in the wine helps cut through the richness of the Monte Cristo. The more savory notes of earth, leather, and forest floor on the wine compliments the smoke and salt found in the Monte Cristo’s ham and turkey.

    Ingredients:

    • 8 slices of brioche bread
    • 8 slices of smoked turkey
    • 8 slices of ham
    • 8 slices of Swiss cheese
    • Dijon mustard
    • Raspberry or strawberry jam
    • 4 large eggs
    • 1 cup milk
    • Salt and pepper to taste
    • Unsalted butter
    • 1 teaspoon cinnamon
    • Powdered sugar (for dusting)
    • Parsley for garnish (optional)

    Procedure:

    1. Assemble the Sandwiches:
      • Lay out 4 slices of brioche.
      • Spread a thin layer of Dijon mustard on each slice.
      • Layer 2 slices of turkey, 2 slices of ham, and 2 slices of Swiss cheese on each slice of bread.
      • Top with the remaining 4 slices of bread to create sandwiches.
    2. Prepare the Batter:
      • In a shallow bowl, whisk together eggs, milk, and cinnamon until well combined.
    3. Dip the Sandwiches:
      • Heat a skillet or griddle over medium heat and add a tablespoon of butter.
      • Dip each sandwich into the egg mixture, ensuring both sides are well-coated.
    4. Cook the Sandwiches:
      • Place the dipped sandwiches on the hot skillet and cook until golden brown on both sides, about 3-4 minutes per side.
    5. Serve:
      • Remove the sandwiches from the skillet and let them rest for a minute.
      • Cut each sandwich diagonally into halves or quarters.
      • Dust with powdered sugar for a touch of sweetness.
    6. Add a Sweet Twist:
      • Serve the sandwiches with a side of raspberry or strawberry jam for dipping.
    7. Garnish (Optional):
      • Garnish the plate with fresh herbs, such as parsley, for a touch of color and freshness.

    Chicken Gaston Gérard

    Published

    Yet another kitchen disaster made good in the name of invention. The recipe was created in 1930 by the wife of the Deputy Mayor of Dijon, Gaston Gérard. She was cooking for an esteemed guest, Maurice Edmond Sailland, AKA Curnonsky, a celebrated food writer dubbed The Prince of Gastronomy. Gravity intervened and she accidentally dumped a load of paprika into the chicken dish Madame Gérard was cooking. To rectify it she added crème fraiche, white wine and a dollop of mustard. Curnonsky loved it, and he named the dish after his host. It is now a Dijon classic.

    Suggested Pairing: While Chardonnay and our Hildegard Estate White share similar traits, Hildegard has a more expressive fruit character and crispness that makes it incredibly food compatible. Its velvety mouthfeel and bright citrus notes are a heavenly pair with creamy, rich chicken dishes.

    Ingredients:

    • 6 chicken breasts
    • 3 Tbsp Olive oil
    • 3 Tbsp butter
    • Sea salt and fresh ground pepper
    • 1 large shallot, thinly sliced
    • 1 teaspoon paprika
    • 1 1/4 cups dry white wine
    • 1 tablespoon Dijon mustard
    • ¾ cup Crème Fraiche (or sour cream if creme fraiche is unavailable)
    • 3/4 cup grated Comté or Gruyère cheese
    • 1 teaspoon fresh thyme (optional), leaves removed and chopped
    • 3 Tbsp dry breadcrumbs

    Procedure:

    1. Preheat oven to 350F.
    2. Rinse chicken and pat dry. Salt and pepper the chicken pieces. Heat oil & butter in skillet until butter is sizzling and frothy. Brown the chicken breasts; about 3-4 minutes each side.
    3. Transfer the chicken to a baking dish and then place in the oven to finish cooking, about 10-15 minutes. 
    4. In the same skillet, sauté the shallot until golden then add white wine, simmering until wine is reduced by about half. Lower the heat and add to it the creme fraiche, mustard, thyme and paprika and let simmer a few minutes more.
    5. Pour the sauce over the chicken. Sprinkle with grated cheese then top with breadcrumbs.
    6. Return to oven to warm chicken and melt cheese.
    7. Serve immediately with a baguette (or wild rice), mixed green salad and a glass of Hildegard.