Food Recipes

Gloria Ferrer sparkling wines have all the characteristics for versatility—generous fruit aromas and flavors, fine mousse and a persistent, crisp finish. To fully appreciate the versatility of our sparkling wines, try pairing them with appetizers at home or out on the town. In today’s hottest restaurants, the appetizer course has become a place for chefs to showcase their creativity and turn out inspired plates that feature a broad range of textures and flavors. Whether your favorite appetizers are classic pub fare or exotically international, Gloria Ferrer sparkling wines are the perfect companion.

Enjoy Gloria Ferrer wines with any of these dishes:
Stuffed Mushrooms - NEW!
Brie, apple and walnut quesadillas
Ahi Tuna in a Cucumber Rollup
Grilled Prawns wrapped in Pancetta with Spicy Sundried Tomato Sauce
Sicilian Christmas Crostini
Mushrooms Baked in Parchment Beggars Purses
Sizzling Garlic Shrimp - Gambas al ajillo
Beet Salad with Tangerines FOOD & WINE Magazine

Brie, Apple, and Walnut Quesadillas

Makes 48 hors d’oeuvres

3 tablespoons unsalted butter
1 teaspoon minced fresh rosemary
½ teaspoon salt
1/8 teaspoon cayenne
½ cup walnuts
seven 7-inch flour tortillas
6 ounces brie
1 Golden Delicious apple

Preheat oven to 350°F. Melt 1 tablespoon of the butter with the rosemary, salt, and cayenne. Combine with the walnuts and toss well. Arrange the nuts in one layer on a cookie sheet and bake for 10 minutes. Let them cool and then chop them coarsely. Turn the oven down to 200°F.

Cut ninety-six 1½-inch rounds out of the tortillas using a cookie cutter. Remove the rind from the brie. Peel and coarsely grate the apple. Spoon ½ teaspoon of the cheese on top of 48 tortilla rounds. Top with ½ teaspoon of the apple, followed by ½ teaspoon chopped nuts, and put another tortilla round on top to make a sandwich. Heat 1 tablespoon of the remaining butter in a large nonstick pan over moderate heat until hot. Add half the quesadillas and cook for 1 to 2 minutes on each side, or until golden. Transfer them to a baking sheet and keep them warm in the oven while you cook the remaining quesadillas in the remaining butter. Serve the quesadillas hot.

Go back to top of page

Ahi Tuna in a Cucumber Rollup

The clean Japanese flavors of “maguro” sushi are brought together in this dazzling appetizer. A sesame-soy marinade lifts the tuna flavors, and the wasabi (horseradish) and pickled ginger give these delectable rollups a real punch. Gloria Ferrer Brut sparkling wine provides a vivacious accompaniment to the spicy, exotic nature of the dish while balancing the salty flavor of the marinade.

Yield: 24 pieces

INGREDIENTS
½ lb Ahi tuna – absolutely fresh, dark red, high quality “sushi grade” is essential here

Marinade
2 T Green onion - chives will work as a substitute
1 T Fesh ginger - if you can’t find the fresh root, skip it. Don’t use powder!
2 T soy sauce - good quality “shoyu” works best
2 t Rice wine vinegar – substitute any light wine vinegar if necessary
1 T Toasted sesame oil – toasted sesame oil has more flavor than untoasted
Pinch Black pepper—several turns from the peppermill works best

ASSEMBLY
1 or 2 English cucumbers – long style, the thinner the better
1 t Wasabi – Japanese green horseradish, available in powder or paste
2 oz Pickled ginger
2 T Sesame seeds

PREPARATION:
1. Prepare marinade by finely chopping the green onion and mincing the fresh ginger root. Place them in a mixing bowl and add all of the other marinade ingredients.
2. Cut the tuna steak into small cubes (¼” or smaller) and coat with the marinade in bowl. Allow to marinate in the refrigerator until ready for assembly – 1 to 6 hours is best.
3. Dilute wasabi with enough water to achieve a liquid the consistency of ketchup.
4. Lightly toast the sesame seeds in a 350° oven for 4 minutes.

TO CREATE ROLLUPS:
To create a rollup you will need a mandoline to achieve the super-thin slice necessary. If you don’t have a mandoline, you can assemble the appetizer by making a simple open canapé or, if you are a good whittler, you can carve cucumber cups or boats.

1. Slice cucumber lengthwise into very thin long strips using a mandoline.
2. Place a cucumber slice on your work surface. Paint lightly with the diluted wasabi.
3. Lay several slices of pickled ginger along the length of the cucumber.
4. Place a ½ tablespoon of the marinated tuna at the very end of the long cucumber slice.
5. Roll up the slice making sure that the filling does not fall out.
6.If the individual pieces are too large, carefully cut the rollups in half with a sharp knife.

TO CREATE CANAPÉS:
1. Slice cucumber crosswise into disks less than ¼” thick.
2. Paint the disks lightly with the diluted wasabi. Top with a slice of pickled ginger.
3. Top with a ½ tablespoon of the marinated tuna.

TO CREATE CUPS OR BOATS:
1. Cut cucumber(s) into 1.5” to 2” lengths. Use a spoon or melon baller to create a cavity.
2. Paint the cavities lightly with the diluted wasabi. Place a slice of pickled ginger inside.
3. Fill with the marinated tuna.

Garnish with a light sprinkle of toasted sesame seeds and arrange on platter for service.

Go back to top of page

Grilled Prawns wrapped in Pancetta with Spicy Sundried Tomato Sauce

Everyone loves these tasty crustaceans. They can be grilled outdoors or broiled in the oven – either way their smoky, salty, spicy flavors are always a hit. Gloria Ferrer Blanc de Noirs provides a dazzling accompaniment to these salty, spicy flavors with bright strawberry fruit and a lush palate.

Yield: 24 pieces

INGREDIENTS:
24 Medium or large raw prawns – frozen is fine, but don’t buy pre-cooked prawns
24 Strips thinly-sliced pancetta or bacon – applewood, maple, or other premium preparations are best

Sauce
½ c Onion, chopped
1 T Garlic, minced
2 T Olive oil
¾ c Sundried tomatoes – look for the soft kind packed in olive oil
¼ t Tabasco – more if you like red hot, less if you want a mild sauce
2 T Vinegar
1 T Fresh basil – you can substitute parsley if basil is out of season
Salt To taste

ADVANCE PREPARATION:
1. Peel & devein prawns making sure not to pull off their tails. Keep refrigerated.
2. Separate pancetta or bacon into separate strips about 5” in length. Large or thick pieces can be trimmed smaller or pounded thinner.
3. Starting with the head, wind the pancetta strip around the prawn. Press the end of the strip into the last turn of the bacon and it will stick to itself. Refrigerate until ready for cooking.
4. Prepare the sauce ingredients by finely chopping the onion & garlic. Coarsely chop the sundried tomatoes and pull the basil leaves from their stems.
5. Begin cooking the sauce by sautéing garlic & onion in olive oil until just translucent.
6. Then add the tomatoes, Tabasco, & vinegar. Cook for one minute, add basil leaves, and remove from heat. Cool briefly. Mix ingredients in a blender or food processor. Taste for salt and adjust. (Some sundried tomatoes are very salty, some are not.)
7. Refrigerate if using later, bring to room temperature when ready to use.

FINAL PREPARATION:
Prawns can be arranged individually on a broiler pan or baking sheet for the oven, or strung on skewers or in a hinged barbecue cage for the outdoor grill.

1. Preheat broiler or adjust outdoor grill to proper heat.
2. Broil/grill wrapped prawns on both sides until bacon is brown and crisped and prawns just cooked through. Do not overcook or prawns will be tough and dry!
3. Arrange on platter for service. Either drizzle the prawns with sauce or serve the sauce in a cup for dipping.

Leave the tails on the shrimp and there’s no need for toothpicks to pick them up.

Go back to top of page

Sicilian Christmas Crostini

This recipe is based on the toppings of a traditional Christmas Eve Pizza eaten in Sicily. The bold flavors are reminiscent of a Sicilian relish called Caponata, but we’ve added an America holiday favorite to the mix – cranberries! The topping is best when made a day or two in advance. With abundant strawberry/cherry fruit flavors to highlight the cranberry element, the Gloria Ferrer Blanc de Noirs is a perfect accompaniment to this festive crostini.

Yield: 24 pieces

INGREDIENTS:
Topping
1 ½ c Onion – a medium size yellow onion is fine
2 T Butter
1 rib Celery
1 T Olive oil -
1/3 c Sundried tomatoes – look for the soft kind packed in olive oil
¼ c Black olives – oil-cured work best but Kalamata are okay too
1 T Italian parsley – curly will be just fine if that’s what you have
2 pc Anchovies (optional, of course)
3 T Dried cranberries – yes, you can use raisins or dried currants
1 T Capers
3 T Pine nuts - toast them briefly in a hot oven to crisp them
1 T Extra virgin olive oil
2 T Red wine vinegar
Pinch Black pepper, to taste
Pinch Salt, to taste

Crostini
1 Long thin baguette
2 oz Italian gorgonzola – any good blue cheese will do but real gorgonzola is best!

ADVANCE PREPARATION:
1. Cut away the root, top, and peel of the onion. Chop into small pieces. Sprinkle with salt and cook slowly in butter over low heat in a heavy skillet until dark brown and caramelized. Stir frequently to prevent scorching! When cool, place in medium mixing bowl.
2. Cut celery rib lengthwise into five or six long strips, cut crosswise into small dice. Sauté the celery with a pinch of salt in olive oil until just barely soft – a little crunch is good.
3. Add to the onions in the mixing bowl.
4. Chop sundried tomato into small cubes the size of the celery dice. Pit and finely chop the olives. Rinse, dry, and finely chop the parsley. If using the anchovies, rinse them and mince into small bits. Add all of these to the mixing bowl along with cranberries, capers, & pine nuts. Next add the extra virgin olive oil and fold everything together.
5. Taste the mixture and season to taste with vinegar, salt, & pepper. The mix should not be sweet – so if you’ve used raisins and sweet onions you will need up to 3T vinegar.
6. Slice baguettes one inch thick and toast the slices until golden & crispy.

ASSEMBLY:
1. Drizzle each crostini with a little virgin olive oil and top with a rounded teaspoon of the topping mix.
2. Depending on the consistency of the cheese, place a tiny slice or crumble of gorgonzola on the top of each crostini.

Arrange on a serving platter and add a colorful garnish.

Go back to top of page

Mushrooms Baked in Parchment Beggars Purses

Pair with Rust Rock Terrace Pinot Noir

Recipe developed by John Ash

Wine and food pairing: The earthy and rich characteristics of our Rust Rock Terrace Pinot Noir makes a great match for this elegant mushroom recipe that John Ash, Wine and Food educator, created for a recent wine dinner held in Sonoma. For more information about John Ash visit his web site at www.chefjohnash.com.

This is a quick and simple preparation that can be done in the oven using parchment and also on a grill or in the coals using foil (hobo packs). Any combinations of mushrooms that you like are fodder for this dish (cremini, portabella, oyster, etc). The herb bundles add flavor and aroma but are not to be eaten. I love creating this dish using mushrooms from my favorite mushroom supplier Gourmet Mushrooms www.mycopia.com. They sell beautiful mail order baskets of exotic mushrooms, which can be shipped, overnight anywhere. Other ingredients can be added to the packages like a few slices of meaty black olives, a few capers or whatever else you like. Delicious as a first course on its own, it is also fun to serve alongside simply prepared fish and shellfish. Fresh herbs such as bay, thyme, sage and rosemary 4 paper-thin slices Prosciutto or Speck (a similar salami that has been smoked) 1-pound wild or cultivated exotic mushrooms cut attractively in large relatively even sized pieces

Serves 4

INGREDIENTS:
Fresh herbs such as bay, thyme, sage and rosemary
4 paper thin slices Proscuitto,Jamon or Speck (a similar salumi that has been smoked)
1 pound wild or cultivated exotic mushrooms cut attractively in large relatively even sized pieces
4 tablespoons fragrant extra virgin olive oil
4 teaspoons butter
1/4 cup dry white vermouth or other aromatic dry white wine
1 tablespoon grated lemon zest (use a micro plane)
Sea salt and freshly ground black pepper

PREPARATION:
Tie the herbs up in bouquets with twine. Cut 4 pieces of parchment paper in squares about 14 inches on a side. Brush or drizzle the olive oil on each parchment square and place a slice of proscuitto, Jamon or Speck on top. Place mushrooms on top of that along with an herb bouquet. Add a teaspoon of butter and a tablespoon or so of vermouth to each. Sprinkle zest over and season liberally with salt and pepper.

Gather the edges of the parchment to forma bag and completely enclose the filling. Tie tightly with twine. Place on a baking sheet in a preheated 425 degree oven and bake for 15 minutes or so or until the bags are puffed and lightly browned. Serve the mushrooms in their bundles so that guests can cut them open and be surrounded by all of the lovely aromas!

Go back to top of page

Sizzling Garlic Shrimp - Gambas al ajillo

Pair with Carneros Cuvée

Wine and food pairing: The rich and creamy elegance of our Carneros Cuvée is a wonderful contrast to the slightly spicy and pungent garlic shrimp! The secret to success with garlic shrimp is very fragrant olive oil that is not too heavy in texture, and a cooking vessel that conducts heat slowly and can be presented at the table for dipping bread. Think deep cast-enamel skillet.

Serves 4 or 5 as a tapa, 2 or 3 as a light main course

INGREDIENTS:
1 1/4 pounds small shrimp, peeled and deveined
Coarse salt (kosher or sea)
1-cup fragrant extra-virgin olive oil
6 large garlic cloves, finely chopped
1/2 small dry red chile, such as arbol, crumbled
2 to 3 tablespoons minced fresh flat-leaf parsley
Country bread, for serving

PREPARATION:
1. Pat the shrimp dry with paper towels, then sprinkle salt over them.
2. Place the olive oil and garlic in a 10 to 11 inch earthenware cazuela and heat over medium-low heat until the oil shimmers and the garlic begins to sizzle gently. Cook until the garlic is very fragrant but not colored, 2 to 3 minutes, reducing the heat if necessary. Add the chile and stir for a few seconds. Add the shrimp and cook, stirring, until they just begin to turn pink, about 3 minutes.
3. Season with salt to taste, stir in the parsley, and cook for a few seconds longer. Serve the shrimp in the cazuela with plenty of French bread alongside.

Go back to top of page

Stuffed Mushrooms

Pair with Carneros Pinot Noir

Serves 6-8

INGREDIENTS
12 ounces medium size cremini mushrooms
2 ounces mahon cheese, coarsely shredded
2 Tbsp oil packed sun dried tomatoes
1/8 tsp ground thyme
1/8 tsp paprika
2 tsp fine plain bread crumbs

DIRECTIONS
1. Preheat oven to 425F.
2. Wipe each mushroom clean with damp cloth. Gently remove the mushroom stems, cut the dry edge of the stem off. Finely chop the remaining stems.
3. Pat dry the sun-dried tomatoes and finely chop.
4. Mix the cheese, spices, sun dried tomatoes, and chopped stems.
5. Put the mushroom caps in a glass or ceramic baking dish. Stuff the caps with the stem/cheese mixture. Top each stuffed cap with bread crumbs.
6. Roast mushrooms for 10 – 12 minutes.
7. Serve warm or at room temperature.

Beet Salad with Tangerines by Marcia Kiesel, FOOD & WINE Magazine

Pair with Gloria Ferrer 2006 Brut Rose

Ingredients
24 baby orange beets
2 tablespoons pine nuts
1/4 cup plus 1 teaspoon vegetable oil
8 tangerines
4 small shallots, thinly sliced
3 tablespoons raspberry vinegar
Salt

Directions
1. Preheat the oven to 375°. Put the beets in a roasting pan, cover with foil and bake them for about 1 hour, until they are tender. When they are cool enough to handle, peel and quarter the beets.
2. In a pie plate, toss the pine nuts with 1 teaspoon of the vegetable oil and toast them in the oven for about 3 minutes, until the pine nuts are golden brown.
3. Using a sharp knife, peel the tangerines. Working over a medium bowl, slice in between the membranes to release the tangerine sections. Squeeze the juice from the membranes into a small bowl; you should have 1/2 cup.
4. In another small bowl, toss the sliced shallots and raspberry vinegar with a pinch of salt and let stand for 5 minutes. Stir in the 1/2 cup of tangerine juice and the remaining 1/4 cup of vegetable oil and season the dressing with salt.
5. Arrange the beets and tangerine sections on plates and drizzle with the dressing. Top with the toasted pine nuts and serve.

Make Ahead
The roasted beets can be refrigerated overnight. Bring to room temperature before proceeding.

Food & Wine Magazine March 2009