Thursday, December 2, 2010

Lamb Stuffed Mushroom Pairing for Roxy Ann Winery's Sky Hill Red - December 2010 Wine Club Release

Lamb & Manchego Stuffed Mushrooms

Yield: 4 dozen medium or 2 dozen larger stuffed mushrooms

Buy the highest quality ground lamb you can afford – you really can taste the difference.

Beauty of this recipe: One bowl needed…


4 dzn medium mushrooms or 2 dzn larger ones – stems removed and chopped

¼ pound ground lamb

¼ yellow onion, chopped small

4 green onions, minced

¼ red bell pepper, minced

¼ cup chopped parsley

1 clove garlic, minced

8 stems (about 1/3 bunch) fresh thyme, leaves removed from stem and minced

1 tsp ground black pepper

½ tsp (or more) red chili flakes

Salt to taste

¼ cup dried bread crumbs

1 egg

¼ cup shredded Manchego (can substitute all or some with Parmesan or Romano)

Extra Manchego for tops


*Preheat oven to 375˚

*Remove stems from mushrooms and finely chop. Place mushrooms, cavity side up, in un-greased casserole dish or on parchment lined sheet pan.

*In one large bowl, combine remaining ingredients, stirring well to combine.

*With a teaspoon, fill each mushroom w/ lamb-thyme mixture, rounding the tops.

*Sprinkle with extra Manchego.

*For medium mushrooms - bake for 20-30 minutes or until well browned on top.

*For larger mushrooms – bake for 25-35 minutes or until well browned on top.

Serve HOT. If extra juice is in the pan after you remove the mushrooms, consider whisking in a little sour cream to make a delicious sauce to drizzle on top.

Do ahead: This filling can be made 1 day ahead. Keep refrigerated. Mushrooms can be stuffed up to 4 hours in advance.

Wednesday, December 1, 2010

Soup Pairing for Roxy Ann Winery's December 2010 Wine Club Release - Paired with Roussanne

Celery Root and Apple Soup

w/ Chive Oil Garnish & Crisp Pancetta

Yield: 6 servings

Crispy pancetta sprinkled on top adds a salty, savory flavor to this semi-sweet soup.


¼ cup (½ stick) butter

1 ½ cups chopped yellow onion (about 1 large)

4 cups ½ -inch peeled celery root (from one 1 ¼ -pound celery root)

3 cups ½ -inch peeled & cored Granny Smith apples (from about 2 medium)

4 cups (or more) low-salt chicken broth

½ cup chopped chives

½ cup grapeseed oil

pinch of salt

2-3 oz thinly sliced pancetta (Italian bacon)


*Melt butter in heavy large pot over medium heat. Sauté onions for 5 minutes. Add celery root and apples; sauté 10-15 minutes more, stirring often, until vegetables are slightly translucent (do not brown). Add 4 cups of broth. Cover and bring to a simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.

*Meanwhile, Preheat oven to 375˚F. Arrange pancetta slices in single layer on parchment lined baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta and set aside.

*Working in batches, puree soup in blender until smooth, adding more broth by ¼ cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper.

*Puree chives, grapeseed oil, and pinch of salt in blender or food processor until smooth. If desired, strain solids through coffee filter or paper towel.

Do ahead: This soup can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.

To learn more about Roussanne Wines -