February Wine Club pairing recipe

moroccan chicken tagineJacqueline’s Moroccan Chicken

Inspired by North African tagines.
INGREDIENTS:

• 1 tablespoon olive oil
• 2 lbs skinless, boneless chicken thighs
• 1 large thinly sliced yellow onion
• 3 medium carrots, sliced, 3 inch spears
• 1  tablespoon  fresh ginger, peeled and minced
• 1  teaspoon  cumin
• ¼  teaspoon  salt
• ¼  teaspoon  coriander
• ¼  teaspoon  cinnamon
• ¼ teaspoon  fresh ground black pepper
• 4  garlic cloves, minced
• 1 ¼ cups  chicken broth
• 1 (15 ounce) can chickpeas, rinsed and drained
• 7 ounces dried apricots, halved

DIRECTIONS:Heat olive oil in a large Dutch oven or saucepan over medium-high heat. Add half of chicken to pan, browning on all sides (about 5 minutes). Remove chicken from pan. Repeat with remaining chicken.

Add onion to pan; sauté for 3 minutes or until tender. Add ginger, cumin, salt, coriander, cinnamon, pepper and garlic; sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to deglaze. Return chicken to pan and simmer covered 1 hour or until tender.

Remove chicken using a slotted spoon; cool slightly then cut into bite-sized pieces and return to pan. Add chickpeas and apricots, then cover and simmer 10 minutes before serving. Garnish with preserved lemon slices and serve over couscous or rice. Serves 6.

PRESERVED LEMONS:
• 2 wide-mouth pint jam jars
• 10  lemons
• Coarse sea salt

Sterilize jam jars in your dishwasher set on hot. Wash and dry lemons and sterilized jars.  Cut 6 lemons lengthwise into quarters without cutting through the bottom.  Remove seeds. Pour coarse sea salt into the cut lemons, making sure all the sides/quarters are coated. Place 2-3 lemons in each jar, or as many will fit. Squeeze juice from remaining lemons to jars, covering fruit. Close lids tightly and refrigerate for at least 3 weeks, shaking occasionally. Rinse lemons before using. Recipe courtesy of Cline Cellars.

Cline_SingleVineyard_LosCarneros_Estate_SyrahBold_stickerCline Family Cellars
Estate Grown
Syrah Single Vineyard
Los Carneros, CA

A family-owned vineyard and winery in the beautiful Carneros regions of Sonoma County, California, Cline Cellars is situated on a historic 350-acre estate with sustainable farming.  Los Carneros is their finest Syrah offering. Grapes come from their 18-acre hillside estate vineyard in Sonoma’s Carneros district. Fog and afternoon winds from the nearby Pacific Ocean and San Pablo Bay cool the growing region, allowing the grapes to develop intense flavors. Grapes were handpicked and destemmed without being crushed. Enjoy this wine with big, spicy foods with plenty of zip, such as Blackened Ahi. 

charlie-tsegeletos

Winemaker, Charlie Tsegeletos

“This is our flavor-intense Syrah and is one of the most concentrated wines that we make at Cline Cellars.  The combination of tannin, acid, fruit and great mouth feel come together to created a big, well balanced wine” – Charlie Tsegeletos, winemaker.

Winemaker: Charlie Tsegeletos
Appellation: Los Carneros, California
Varietal Blend: 100% Syrah
Analysis:
14% alcohol / volume
Critical Acclaim:
Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine.

Zinfandel Wine Cupcakes

zinfandel-wine-cupcakesINGREDIENTS:
• 1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
• ¾ cup water
• ¼ cup Zinfandel wine
• 1/3 cup vegetable oil
• 3 eggs
• 1 cup miniature semisweet chocolate chips
FROSTING:
•  6 cups powdered sugar
•  1/3 cup butter, softened
•  1/3 cup unsweetened baking cocoa
•  1/8 teaspoon salt
•  ¼ cup Zinfandel wine
GARNISH:
• Chocolate curls and/or Valentine candies

DIRECTIONS:Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water,  ¼ cup wine, oil and eggs. Stir in chocolate chips. Divide batter evenly among muffin cups (about two-thirds full).
Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
In large bowl, beat powdered sugar, butter, cocoa and salt with electric mixer on low speed until blended. Beat in ¼ cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with chocolate curls and /or Valentine candies.
24 servings. Recipe courtesy of Betty Crocker.

Cline_Sonoma_ZinfandelBold_stickerCline Family Cellars
Zinfandel
Sonoma County, CA

Occupying 50 acres in the heart of Sonoma Valley, the Indian Springs Vineyard produces the grapes for Cline Cellars Sonoma Zinfandel. The vineyard sits on the west side of the Valley of the Moon, near Kenwood, California, and the vines are currently being converted from trellis to head-training and are lightly irrigated. This region of central Sonoma County is known for its rich, loamy soil, and the resulting fruit has big berry flavors and firm tannins. Individual lots of fruit for this Zinfandel were harvested separately according to ripeness and balance of acidity. This wine pairs well with pork shoulder, roasted root vegetables, or red curry chicken.

charlie-tsegeletos

Winemaker, Charlie Tsegeletos

“This Sonoma Zinfandel shows concentrated spicy strawberry, firm tannin structure and a balanced acidity. It has a mouth coating richness and depth and a subtle vanilla quality that compliments the dark fruit flavors.” – Charlie Tsegeletos, winemaker

Winemaker: Charlie Tsegeletos
Appellation: Sonoma County, CA
Varietal Blend:  100% Zinfandel
Analysis:
16.0% alcohol / volume, 3.85 pH
Critical Acclaim:
Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine

Surf and Turf Skewers

surfturfskewersGLAZE:
• 3/4 cup olive oil
• 4 cloves garlic, pressed
• 2 tablespoons fresh thyme, finely chopped
• 4 teaspoons smoked paprika
• 4 teaspoons sherry wine vinegar
• 3/4 teaspoon sea salt
• 1/2 teaspoon black pepper, ground

SKEWERS:
• 6 skewers, metal or bamboo. If bamboo, soak in water at least 1hr before grilling.
• 18-20 extra large shrimp, peeled and deveined
• 12-18 cherry tomatoes
• 12-18 pieces sun-dried tomato & basil chicken sausage, pre-cooked, cut in 1 inch rounds
• 12-18 red onion wedges, cut 2-layer bite sized section

GARNISH
• Lemon & Lime

DIRECTIONS:
Can be done up to 6 hours ahead of time. Refrigerate until ready to grill.  Blend oil, garlic, thyme, smoked paprika, sherry wine vinegar, sea salt and black pepper in bowl for glaze. Divide glaze into two small bowls. Reserve one for dipping sauce.

Skewer shrimp, cherry tomatoes, sausage pieces and onion wedges, alternating ingredients. 3 shrimp per skewer. Set grill to medium-high heat. Brush each skewer with glaze on both sides. Grill shrimp until opaque in center, about 6-8 minutes. Turn occasionally while cooking, brushing with glaze each time.

Remove from grill and arrange skewers on platter. Serve with reserved bowl of glaze. Garnish with lemon and lime slices. Recipe compliments of Cline Cellars.

Cline_Heritage_ZinfandelCline Cellars
Bold_stickerHeritage Zinfandel
Contra Costa, California

This luscious Zinfandel comes from Cline’s prized Big Break, Live Oak and Bridgehead vineyards located in Oakley, California. All within a two mile radius of one another, these vineyards are planted in deep sand soil, are dry-farmed and head-pruned, and employ farming practices that were originally used by the Italian and Portuguese immigrants that inhabited the area before the turn of the century. Grapes were harvested at natural high sugar levels and almost entirely de-stemmed and lightly crushed, with a large proportion of whole berries remaining in the must. After eight days of gentle “pump-overs” and near dryness, the wine was pressed and put down to French oak for 14 months.charlie-tsegeletos

“The Heritage Zinfandel is big and flavorful, with notes of chocolate, mint, sweet berries, spice and coffee – a classic example of the big-boned Zinfandels for which Cline Cellars has become known. The wine’s acidity and tannins are firm, but balanced, creating a luscious wine.” – Charlie Tsegeletos, winemaker.

Winemaker: Charlie Tsegeletos
Appellation: Contra Costa County, California
Varietal Blend:  100% Zinfandel
Analysis: 15.5% alc/vol