Zinfandel Inn - The Food Page

12/21/2015

Barbara grew up in San Rafael - only about 35 miles from the Inn. Recently going through her mother's recipe collection (her mother was quite a cook and loved to collect recipes from the newspaper) she came across this one from her beloved Girl Scout leader (now gone, but certainly not forgotten by many). It is a traditional Swedish Sweetbread - Perfect for the holidays. This recipe was (probably) published in the local paper sometime in the 1970's. Enjoy!

11/28/2015

Tired of Turkey?
Most people that know Jerry know that he loves Beef Short Ribs… So I had to learn how to make them – well… I tested five or six different recipes and finally adapted them all and came up with my own.
Zinfandel Inn Beef Short Ribs
2 short ribs (6 bones)
1 red onion (large)
6 cloves of garlic
½ c flour
1 tablespoon ground black pepper
1 tablespoon canola or olive oil

Small potatoes (honey gold pictured)
Pearl onions
Baby carrots
(Any other sturdy favorites)

Beef stock (2-4 cups, depending upon size of slow cooker)
Red wine (12-16 oz.)

Note: We purchase our meat at a butcher in the gold country (Swingle’s in Martell). Most really good recipes start with the best ingredients, especially good meat recipes. Once you have found the best meat market, you won’t go back to “the store” again. Take the time and spend an extra few dollars on quality. You will never be sorry.

Cut the garlic and onions into pieces and sauté lightly in a large pan,

(SR Pic 1)

Place individual ribs in a gallon Ziploc with flour and pepper and coat completely:

(SR Pic 2)

Add to onions and garlic and lightly brown the ribs on all six sides (about 2 minutes on each side):

(SR Pic 3)
(SR Pic 4)

In the meantime…
Place your vegetables in the crockpot, placing neatly along the bottom of the pot:

(SR Pic 5)

When the meat has been seared on all six sides, place on top of your selected vegetables in the crock pot:

(SR Pic 6)

Then top with onions and garlic from the sauté pan:

(SR Pic 7)

Add beef stock – start with 2 cups to fill bottom of pot and then add wine.

(SR Pic 8)

Today it is a Cakebread Cellars Apple Barn 2013 Pinot Noir. I’ve used heavy Cabernets and Syrah and Zinfandels. This is the first time I have tried a Pinot Noir, but I thought the delicate nuances of the wine would be great with the quality of the beef.

Top off with the remainder of the beef stock.

(SR Pic 9)
(SR Pic 10)



Set the crockpot to low and cook for 5 hours or until the beef falls off the bone.

Serve over pasta, mashed potatoes, quinoa, or just with vegetables. The bones are even sturdy enough for a treat for Lucy! (Our dog, and she LOVES bones)

11/24/2015

As we move full speed into the holiday season, it seems appropriate to talk about pumpkin. I do a few pumpkin things around the Inn. I have several different pumpkin muffin recipes – you may have even been treated to a pumpkin kumquat muffin I’ve tried once or twice with pumpkins from the tree in front of the Chardonnay Suite. Truly, I use more pumpkin making dog treats – but I promise those NEVER make it to the breakfast table!

This particular recipe from one of my high school math students. D (name withheld to protect her identity) claimed that it is simply the BEST pumpkin roll ever! Well, she just may be right!

Pumpkin Roll

Cake:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

PREHEAT oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Filling:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixing bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Cooks Tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Estimated Times: Preparation - 45 minutes; Cooking - 13 minutes; Cooling Time - 1 hour refrigerating.

11/15/2015

Our guests know that most mornings they are greeted with the smell of fresh muffins. A favorite is the lemon muffins. This simple muffin recipe is a “throw it together” and bake. The only change I really make is I use the same yogurt I top fruit with – a vanilla Greek yogurt – generally Danon nonfat vanilla Greek yogurt.

Lemon Yogurt Muffins

1-3/4 cup white flour
3/4 cup white sugar
1 Tablespoon grated lemon peel
1 Tablespoon baking powder
1 teaspoon baking soda
1 egg
1 cup plain yogurt (again, I use Vanilla Greek yogurt)
6 Tablespoons melted butter
1 Tablespoon lemon juice

Mix and bake 18-20 minutes at 350 degrees (until the muffins are golden brown)

Mix a glaze
1/3 c lemon juice
1/4 c sugar
1 t lemon peel

I place in a jar and heat in the microwave. Use a pastry brush and brush over warm muffins.

11/09/2015

Many guests have enjoyed the Vanilla-White Chocolate Chip Muffins, or the Muffins loaded with Strawberries or Raspberries (and topped with turbinado sugar)... Here's the secret to those wonderful muffins... I had some heavy whipping cream left over in the refrigerator one day and hate waste!

I found this recipe and use it as a “Base” for lots of different things. I make a full batch or even double it and freeze it in 12-mini muffin batches.

When I add White Chocolate Chips (generally Ghirardelli) I also add a bit of pure Vanilla extract and a touch of Cream of tartar. When I add fresh fruit, I add about ½ teaspoon of baking powder.

VANILLA MUFFINS

1 Tablespoon vanilla extract
7 Tablespoons whipping cream
4 eggs
1-2/3 cups powdered sugar
2/3 cup melted butter
1-2/3 cups all-purpose flour
1 teaspoon baking powder

In a mixer, mix vanilla, whipping cream, and eggs together until frothy. Add powdered sugar slowly (no snow-storms!). Combine flour and baking powder. At low speed, alternating, add flour and melted butter.

Mix until all ingredients have been added and batter is smooth.

Bake at 350 degrees for 18-22 minutes. This is the time for mini-muffins. Full sized muffins will take 25-30 minutes. Check with a toothpick to ensure the center is done. The top of the muffin will be golden brown.

As mentioned above, consider this as a “base” for any sweet muffin (almost a vanilla cupcake). Very light and yummy!

11/08/2015

Jerry is celebrating a birthday this week and so we went to Cakebread Cellars yesterday and enjoyed a day of BIRDS OF A FEATHER: From Poultry to Pinot - one of their AMAZING Cooking Classes with Chef Brian Streeter. If you are looking for the perfect Christmas Gift - they post their classes in late November for the coming year knowing they make amazing gifts. You will find their Culinary Calendar here: http://www.cakebread.com/events/calendar?category=4

11/05/2015

https://www.youtube.com/watch?v=5rGrwvEjZIQ

Yes! These are on the menu from time to time!
We discovered these on Facebook (yes... cooking by Facebook works at the Inn too!) and they are a lovely addition to the breakfast table.

You too can impress anyone!

Thank you Manuela!

Impress your guests with this beautiful rose-shaped dessert made with lots of soft and delicious apple slices, wrapped in sweet and crispy puff pastry. To le...