Recipes
Recipes:
Wine Country Kabocha Squash Soup
(pair with our Chardonnay) 
• 1 (2-lb) kabocha squash
• 2 medium fennel bulbs
• 2 tsp crushed fennel seeds (use mortar or grinder)
• 4 tablespoon olive oil
• 2 cups onion, chopped
• 1 bay leaf
• 1 tsp. cayenne (depending on taste)
• ¼ tsp. cumin
• 1 Tbsp thyme
• ¾ cup white wine
• 10 cups chicken broth
• 3 Tbsp pumpkin seeds, toasted and crushed
• Salt and pepper
Preheat oven to 400°F.
Cut the squash in half, remove seeds. Place flesh side down and remove outer peel revealing the orange inner flesh. Cube the squash into rough 1 inch blocks. Cut cleaned fennel bulb in quarters, roughly the same size as the squash. Toss with olive oil, season with salt and pepper. Place on baking sheet (use parchment paper for ease.) Roast until tender and caramelized, about 35 minutes.
Heat a soup pot over high heat. Add butter, onions, fennel seeds, thyme, bay leaf, cayenne, cumin, 1 tsp. salt, and a generous amount of black pepper. Sauté onions on medium heat until translucent and slightly browned.
Add the roasted squash and fennel, stir to combine. Turn the heat back up and add the wine. Let cook for 2 minutes, then add the stock and additional salt to taste. Bring to a boil and then simmer for 20 minutes.
Drain the soup through a colander into a pot. Purée solids in 3 batches in a blender with ¼ cup of the reserved soup liquid (Use caution when blending hot liquids.) When the mixture is pureed, continue to add reserved liquid to the blender and increase the speed of the mixer. The desired consistency is one of heavy cream (you might not need all of the liquid.) Return blended soup to pot and reheat, adjusting the seasonings.
Serve sprinkled with roasted pumpkin seeds.
Quick and Easy Goat Cheese Greens
Here's an easy recipe that perfectly pairs with our Sauvignon Blanc. Try it when you're in a rush for something simple and savory. It's also delightful served alongside roast chicken or other poultry.
Serves 28 oz Goat Cheese such as Silver Goat
1/4 cup seasoned breadcrumbs
3 cups mache or other blended greens
Olive oil for sauteing
Dressing: 1/3 c. olive oil, 1/4 c. red wine vinegar, 1 tsp. coarse ground mustard
Salt and pepper to taste
2 tsp. sugar
Form goat cheese into oblong patties, about 4. Roll in breadcrumbs coating the cheese well. In a skillet, heat olive oil (about 1 Tbsp.) Place goat cheese rounds in skillet and heat until the point of softening, about 1-2 minutes per side. Meanwhile, blend together dressing ingredients in a small bowl with a whisk. Toss together with mache, coating the lettuces lightly. Plate. Top each salad with two warmed goat cheese rounds. Serve.