GRASSHOPPER BARS
GRASSHOPPER BARS INGREDIENTS For Brownie Layer: • ¾ cup unsalted butter • 10 ½ oz bittersweet chocolate, finely chopped • 1 ½ cups packed light brown sugar • 3 large eggs, lightly beaten • 1 ¼ tsp vanilla • ¾ cup all-purpose flour • ¼ cup + 2 tbsp unsweetened Dutch-process cocoa powder • ¾ tsp salt
www.chwine.com/recipes
For Mint Ganache: • ½ cup heavy cream • 10 oz white chocolate, chopped • 2 tbsp green crème de menthe • 1 tsp peppermint extract For Chocolate Ganache: • 1 cup heavy cream • 10 oz bittersweet chocolate (not unsweetened), finely chopped • Offset spatula
DIRECTIONS Make brownie layer: Preheat oven to 375°F. Lightly butter a 13 x 9 inch baking pan and line with 2 crisscrossed sheets of foil leaving a 2 inch overhang on all sides. Butter foil. Melt butter and chocolate with brown sugar in a heavy saucepan over medium heat, stirring occasionally until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt. Spread batter evenly in baking pan and bake for 20 min. Cool completely in pan, about 1 ½ hours. Make mint ganache: Bring cream to a simmer in a saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 min, then whisk until smooth. Stir in crème de menthe and extract. Cover and chill, stirring occasionally until thick, about 1 hour. Make chocolate ganache: Bring cream to a simmer in a saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 min, then whisk until smooth. Chill covered, stirring occasionally until thick, about 30 min. Assemble layers: Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but slightly sticky, about 30 min. Spread chocolate ganache over mint and chill until firm, about 2 hours. Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (¼ inch off each side). Cut dessert into squares and peel from foil.
Exclusively for Groupon, Cameron Hughes Wine collaborated with renowned, San Francisco based Joshua Charles Catering to develop delicious pairings with your Cameron Hughes Wine Cyber Monday sampler. Joshua Charles Catering was founded in 2004 by Executive Chef Joshua Feinbloom. Josh is known for his exceptional taste and palate. He has produced more than 1,000 recipes over the last 10 years and is consistently ranked as one of the top catering chefs in the country. Josh has catered private events for the most discriminating customers, and most recently a private luncheon for book author, executive chef and founder of Chez Panisse, the legendary Alice Waters. www.joshuacharlescatering.com Cameron Hughes Wine was founded in 2001 by Cameron Hughes. Cameron is known for his ability to deliver exceptional wines at incredible prices. He has released more than 500 Lot wines in the last 10 years and is recognized as one of the finest wine producers of our time. Cam’s wines have received numerous accolades and awards and are continually ranked as “Best Buys” by all major wine publications, year after year. www.chwine.com
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Grasshopper Bars Recipe Paired With:
LOT 487 2012 LODI FIELD BLEND www.chwine.com
BUTTERNUT SQUASH-RICOTTA CROSTINI INGREDIENTS • 6 tbsp Ricotta (sheep’s milk preferred) spreadable • ½ cup Brunoise butternut squash • 1 tbsp Brunoise shallots • ½ tsp finely chopped sage
DIRECTIONS vvvvv
www.chwine.com/recipes
• 1 tbsp olive oil • ½ tbsp unsalted butter • 6 small sage leaves • ½ tbsp EVO • 6 toasted baguette crostini • 2 tbsp reduced balsamic vinegar • salt and pepper to taste
Exclusively for Groupon, Cameron Hughes Wine collaborated with renowned, San Francisco based Joshua Charles Catering to develop delicious pairings with your Cameron Hughes Wine Cyber Monday sampler. Joshua Charles Catering was founded in 2004 by Executive Chef Joshua Feinbloom. Josh is known for his exceptional taste and palate. He has produced more than 1,000 recipes over the last 10 years and is consistently ranked as one of the top catering chefs in the country. Josh has catered private events for the most discriminating customers, and most recently a private luncheon for book author, executive chef and founder of Chez Panisse, the legendary Alice Waters. www.joshuacharlescatering.com Cameron Hughes Wine was founded in 2001 by Cameron Hughes. Cameron is known for his ability to deliver exceptional wines at incredible prices. He has released more than 500 Lot wines in the last 10 years and is recognized as one of the finest wine producers of our time. Cam’s wines have received numerous accolades and awards and are continually ranked as “Best Buys” by all major wine publications, year after year. www.chwine.com
EXCLUSIVE TO
Butternut Squash-Ricotta Crostini Recipe Paired With:
LOT 445 2013 ARROYO SECO CHARDONNAY www.chwine.com
BOURBON DIJON GLAZED BEEF SHORT RIBS INGREDIENTS • 2 tsp thyme • 2 tsp rosemary • 3 tbsp paprika, sweet • 2 tbsp dry mustard, Coleman’s • 1 tsp kosher salt • 1 tsp cracked black pepper • 2-3 lbs of boneless short ribs
Braising Liquid : • 2-2 ½ cups of beef or chicken broth • ½ cup Bourbon • 2 tbsp coarse dijon mustard • 3 tbsp molasses • 2 garlic cloves
DIRECTIONS Mix all braising liquid ingredients into a bowl and set aside. In a separate bowl, combine all ingredients (except beef and braising liquid). Coat the short ribs with this mixture, then let stand for about one hour. After one hour, in a cast iron pan, sear on all sides until crispy brown on outside 4 minutes on each side). Place the seared beef short ribs in a braising pan or dutch oven, along with all the braising liquid. Over low heat on the stove, cook one hour covered, adding more broth if needed to maintain 1 inch of liquid when done. ** This dish can also be finished in the oven at 300°F for about 3-4 hours. 1. Rest ribs in liquid overnight in refrigerator. 2. Remove solidified fat and discard. 3. Remove ribs. 4. Strain liquid and reduce by 50%. 5. Reserve one cup and replace ribs. 6. Reduce the one cup to ½ cup for glaze.
www.chwine.com/recipes
Exclusively for Groupon, Cameron Hughes Wine collaborated with renowned, San Francisco based Joshua Charles Catering to develop delicious pairings with your Cameron Hughes Wine Cyber Monday sampler. Joshua Charles Catering was founded in 2004 by Executive Chef Joshua Feinbloom. Josh is known for his exceptional taste and palate. He has produced more than 1,000 recipes over the last 10 years and is consistently ranked as one of the top catering chefs in the country. Josh has catered private events for the most discriminating customers, and most recently a private luncheon for book author, executive chef and founder of Chez Panisse, the legendary Alice Waters. www.joshuacharlescatering.com Cameron Hughes Wine was founded in 2001 by Cameron Hughes. Cameron is known for his ability to deliver exceptional wines at incredible prices. He has released more than 500 Lot wines in the last 10 years and is recognized as one of the finest wine producers of our time. Cam’s wines have received numerous accolades and awards and are continually ranked as “Best Buys” by all major wine publications, year after year. www.chwine.com
EXCLUSIVE TO
Bourbon Dijon Glazed Beef Short Ribs Recipe Paired With:
LOT 464 2012 LODI OLD VINE ZINFANDEL www.chwine.com
www.chwine.com/recipes
For Mint Ganache: • ½ cup heavy cream • 10 oz white chocolate, chopped • 2 tbsp green crème de menthe • 1 tsp peppermint extract For Chocolate Ganache: • 1 cup heavy cream • 10 oz bittersweet chocolate (not unsweetened), finely chopped • Offset spatula
DIRECTIONS Make brownie layer: Preheat oven to 375°F. Lightly butter a 13 x 9 inch baking pan and line with 2 crisscrossed sheets of foil leaving a 2 inch overhang on all sides. Butter foil. Melt butter and chocolate with brown sugar in a heavy saucepan over medium heat, stirring occasionally until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt. Spread batter evenly in baking pan and bake for 20 min. Cool completely in pan, about 1 ½ hours. Make mint ganache: Bring cream to a simmer in a saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 min, then whisk until smooth. Stir in crème de menthe and extract. Cover and chill, stirring occasionally until thick, about 1 hour. Make chocolate ganache: Bring cream to a simmer in a saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 min, then whisk until smooth. Chill covered, stirring occasionally until thick, about 30 min. Assemble layers: Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but slightly sticky, about 30 min. Spread chocolate ganache over mint and chill until firm, about 2 hours. Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (¼ inch off each side). Cut dessert into squares and peel from foil.
Exclusively for Groupon, Cameron Hughes Wine collaborated with renowned, San Francisco based Joshua Charles Catering to develop delicious pairings with your Cameron Hughes Wine Cyber Monday sampler. Joshua Charles Catering was founded in 2004 by Executive Chef Joshua Feinbloom. Josh is known for his exceptional taste and palate. He has produced more than 1,000 recipes over the last 10 years and is consistently ranked as one of the top catering chefs in the country. Josh has catered private events for the most discriminating customers, and most recently a private luncheon for book author, executive chef and founder of Chez Panisse, the legendary Alice Waters. www.joshuacharlescatering.com Cameron Hughes Wine was founded in 2001 by Cameron Hughes. Cameron is known for his ability to deliver exceptional wines at incredible prices. He has released more than 500 Lot wines in the last 10 years and is recognized as one of the finest wine producers of our time. Cam’s wines have received numerous accolades and awards and are continually ranked as “Best Buys” by all major wine publications, year after year. www.chwine.com
EXCLUSIVE TO
Grasshopper Bars Recipe Paired With:
LOT 487 2012 LODI FIELD BLEND www.chwine.com
BUTTERNUT SQUASH-RICOTTA CROSTINI INGREDIENTS • 6 tbsp Ricotta (sheep’s milk preferred) spreadable • ½ cup Brunoise butternut squash • 1 tbsp Brunoise shallots • ½ tsp finely chopped sage
DIRECTIONS vvvvv
www.chwine.com/recipes
• 1 tbsp olive oil • ½ tbsp unsalted butter • 6 small sage leaves • ½ tbsp EVO • 6 toasted baguette crostini • 2 tbsp reduced balsamic vinegar • salt and pepper to taste
Exclusively for Groupon, Cameron Hughes Wine collaborated with renowned, San Francisco based Joshua Charles Catering to develop delicious pairings with your Cameron Hughes Wine Cyber Monday sampler. Joshua Charles Catering was founded in 2004 by Executive Chef Joshua Feinbloom. Josh is known for his exceptional taste and palate. He has produced more than 1,000 recipes over the last 10 years and is consistently ranked as one of the top catering chefs in the country. Josh has catered private events for the most discriminating customers, and most recently a private luncheon for book author, executive chef and founder of Chez Panisse, the legendary Alice Waters. www.joshuacharlescatering.com Cameron Hughes Wine was founded in 2001 by Cameron Hughes. Cameron is known for his ability to deliver exceptional wines at incredible prices. He has released more than 500 Lot wines in the last 10 years and is recognized as one of the finest wine producers of our time. Cam’s wines have received numerous accolades and awards and are continually ranked as “Best Buys” by all major wine publications, year after year. www.chwine.com
EXCLUSIVE TO
Butternut Squash-Ricotta Crostini Recipe Paired With:
LOT 445 2013 ARROYO SECO CHARDONNAY www.chwine.com
BOURBON DIJON GLAZED BEEF SHORT RIBS INGREDIENTS • 2 tsp thyme • 2 tsp rosemary • 3 tbsp paprika, sweet • 2 tbsp dry mustard, Coleman’s • 1 tsp kosher salt • 1 tsp cracked black pepper • 2-3 lbs of boneless short ribs
Braising Liquid : • 2-2 ½ cups of beef or chicken broth • ½ cup Bourbon • 2 tbsp coarse dijon mustard • 3 tbsp molasses • 2 garlic cloves
DIRECTIONS Mix all braising liquid ingredients into a bowl and set aside. In a separate bowl, combine all ingredients (except beef and braising liquid). Coat the short ribs with this mixture, then let stand for about one hour. After one hour, in a cast iron pan, sear on all sides until crispy brown on outside 4 minutes on each side). Place the seared beef short ribs in a braising pan or dutch oven, along with all the braising liquid. Over low heat on the stove, cook one hour covered, adding more broth if needed to maintain 1 inch of liquid when done. ** This dish can also be finished in the oven at 300°F for about 3-4 hours. 1. Rest ribs in liquid overnight in refrigerator. 2. Remove solidified fat and discard. 3. Remove ribs. 4. Strain liquid and reduce by 50%. 5. Reserve one cup and replace ribs. 6. Reduce the one cup to ½ cup for glaze.
www.chwine.com/recipes
Exclusively for Groupon, Cameron Hughes Wine collaborated with renowned, San Francisco based Joshua Charles Catering to develop delicious pairings with your Cameron Hughes Wine Cyber Monday sampler. Joshua Charles Catering was founded in 2004 by Executive Chef Joshua Feinbloom. Josh is known for his exceptional taste and palate. He has produced more than 1,000 recipes over the last 10 years and is consistently ranked as one of the top catering chefs in the country. Josh has catered private events for the most discriminating customers, and most recently a private luncheon for book author, executive chef and founder of Chez Panisse, the legendary Alice Waters. www.joshuacharlescatering.com Cameron Hughes Wine was founded in 2001 by Cameron Hughes. Cameron is known for his ability to deliver exceptional wines at incredible prices. He has released more than 500 Lot wines in the last 10 years and is recognized as one of the finest wine producers of our time. Cam’s wines have received numerous accolades and awards and are continually ranked as “Best Buys” by all major wine publications, year after year. www.chwine.com
EXCLUSIVE TO
Bourbon Dijon Glazed Beef Short Ribs Recipe Paired With:
LOT 464 2012 LODI OLD VINE ZINFANDEL www.chwine.com
