Category - Recipes

Dungeness Crab Cioppino Recipe -Sonoma Style

Monday, January 6, 2020 12:00 PM

Dungeness Crab Cioppino

Recipe submitted by Eric Markson, Sonoma Valley Inn

In Sonoma, the holiday season means fresh Dungeness Crab enjoyed by friends and family in Cioppino on Christmas Eve, New Year’s Eve or both. It’s always great to have at that busy time of the year, when some show up early, others late (you know who you are) and they are greeted with a Seafood feast in a bowl of delicious. Enjoy!

INGREDIENTS

Marcia Kunde Mickelson created a unique and delicious dish to serve at your next holiday dinner: Asian fusion beef short ribs. It was featured in her latest book Kunde Style-Family, Food and Wine and serves four. These oven braised short ribs have a rich Asian flavor influence and pair perfectly with Kunde Family Winery's Cabernet Sauvignon - Drummond.

Ingredients:

1 cinnamon stick

1 star... Read More »

Kunde Family Winery's Pear Cranberry Crisp

Tuesday, October 1, 2019 10:00 AM

Pear Cranberry Crisps with Pecan Crumble Topping

This recipe was created by Marcia Kunde Mickelson and was featured in her latest book Kunde Style-Family, Food and Wine. The crumble features all the fall flavors we love—pears, pecans, cranberries and cinnamon. It serves 6-8 people which is perfect for a family holiday dinner. Pair it with Kunde Family Winery 1904 Dessert Cuvée.

Ingredients:... Read More »

Hanson Vodka Cocktail Recipes

Friday, February 8, 2019 10:00 AM

The embodiment of true artisan craft, Hanson of Sonoma distills in a combination pot and 50-plate column still to create a pure, clean, and above all tasty vodka. Their vodka is always distilled from organic grapes and infused with real, organic ingredients.

Hanson Organic Vodka is the first of its kind, and the product of countless hours of research, testing, and plain old hard work. We hope you... Read More »

Recipe by Manuel Azevedo at Tasca Tasca

The marinade

¾ cup (177 grams) dry red wine
6 cloves garlic, smashed
2 tablespoons (30 grams) red wine vinegar
1 tablespoon (14 grams) fine sea salt
2 teaspoons (4 grams) Portuguese spice blend (p. 21)
1 bay leaf, crumbled

The pot roast

5 pounds (2.3 kilograms) boneless beef short ribs, cut into 3-inch pieces
6 ounces (170 grams) linguiça, cut into ½-inch... Read More »

Recipe by Caranguejo à LaSalette

My mother has been making this dish on New Year’s Day for as long as I can remember. Although she lays out a veritable smorgasbord, I simply opt for a bowl of crab stew with a side of salad and garlic bread accompanied by a glass or two of red wine. I can’t think of a better way to start the year. The romaine salad is our adaptation of the common Caesar salad. The... Read More »