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Shafer Wine & Food

Enjoy the abundance of summer
Last June Annette Shafer and Shafer staff prepared a feast of hearty, locally-sourced ingredients that made great dance partners with a selection of our wines. We want to keep the celebration going by sharing these recipes with you. Enjoy!

Black Pepper Potato Crisps with Smoked Salmon

Servings: 4

¼ cup nonfat sour cream (or crème fraîche)
1 teaspoon finely grated lemon peel
16 large black pepper Kettle Cooked potato chips
4-ounce package thinly sliced smoked salmon, cut into 16 pieces
Chopped fresh chives

Stir sour cream and lemon peel together in a small bowl. Arrange potato chips on serving platter. Divide salmon among chips. Spoon rounded ½ teaspoon of lemon sour cream atop salmon and sprinkle with chives.

Wine Pairing
2006 Schramsberg, 2008 Shafer Red Shoulder Ranch® Chardonnay

Multi-Grain Crouton with Ricotta Cheese and Fava Beans

Servings: 20 bites

1 multi-grain baguette
1 pint ricotta cheese
2 teaspoons fresh lemon juice
2 teaspoons grated lemon zest
1 teaspoon sea salt
1 teaspoon fresh cracked pepper
2 cups fresh fava beans, blanched and peeled
20 leaves mint, washed and dried, chiffonade
6 green scallions, cut thin on the bias
Extra Virgin Olive Oil to drizzle

Slice baguette thinly and toast both sides until crisp.

Mix ricotta cheese, lemon zest, mint, sea salt and pepper together. Place 1 Tablespoon of ricotta mixture atop each crouton, line up fava beans across the top. Drizzle with lemon juice and olive oil. Garnish with scallions and mint.

Note: Fava Beans
Eaten in ancient Greece and Rome, fava beans are one of the oldest plants on record. Despite the name, fava beans are a member of the pea family, though they are also known as broad beans, pigeon beans, horse beans, and windsor beans. Popular in Mediterranean cuisine, many summer dishes celebrate the seasonal bean although they are also dried for winter use.

Fava beans are also used as a cover crop — as they are here at Shafer Vineyards — to protect delicate soil, because they grow quickly and produce a great deal of lush foliage. In addition, like most legumes, fava beans are nitrogen fixers, and they replenish the soil with this vital nutrient. Many farmers plant fava beans and plow them back into the field after the growth has peaked for mulch.

Wine Pairing
2006 Schramsberg, 2008 Shafer Red Shoulder Ranch® Chardonnay

Mushroom and Caramelized Onion Calzones

Servings: 20 pieces

2 ½ teaspoons (or one envelope) active dry yeast
2 cups warm water
2 teaspoons honey
3 teaspoons sea salt
½ cup multi grain flour
3 Tablespoons olive oil
4-4 ½ cups all purpose flour, unbleached
2 teaspoons pumpkin seeds, polenta, fennel seeds, flax seed

Yields: 2 cups
1 lb. crimini mushrooms, diced
2 yellow onions, small diced
¼ cup walnuts, toasted and chopped
1 teaspoon sherry vinegar
2 teaspoons thyme
3 Tablespoons olive oil
1 teaspoon sea salt
1 teaspoon fresh cracked pepper

In a medium bowl, stir yeast and sugar into warm water. Let rest for 3 to 5 minutes. The mixture will start to bubble. When it does, add salt, cornmeal and 1 Tablespoon of the olive oil. Stir. Slowly add both types of flour to the wet, bubbly mixture.

Fold in flour, pumpkin seeds, polenta, fennel seeds, and flax seeds. With clean hands, knead dough for approximately 5 minutes until dough pulls away from sides of bowl and forms a soft ball. Cover bowl with a piece of parchment paper or plastic wrap. Let dough rest in a warm place for approximately 30 minutes. Dough should feel soft.

Remove dough from bowl and divide into 10 pieces. Gently round each piece into a ball. Brush each ball with olive oil and wrap individually in plastic wrap or plastic bag.

Let dough balls rest for a minimum of 30 minutes at room temperature. (Or better yet, let it rest over night in the fridge. If you choose this option, remove dough from fridge and let it come to room temperature an hour before rolling out.)

Sauté the onions in a sauté pan with olive oil and thyme. Cook the onions until they are golden brown and tender. Add mushrooms, walnuts and sherry vinegar and continue to cook until the mushrooms are incorporated into the mixture and softened. Adjust salt and pepper to taste. Let cool.

Preheat oven to 375°F.
When the dough is ready, prepare your work space for Calzone making. Working on a flat surface or counter top, first dust lightly with flour. Break off walnut size balls from dough. Gently roll the dough balls out until you have a 2 inch disk. Roll out 5 disks at a time to start filling.

Place 1-2 teaspoon of mushroom mixture into the center of each disk. Fold over creating a small half moon shaped calzone. Gently crimp edges together.

Spray sheet pan with olive oil. Place filled calzones on a sheet pan and spray a gentle mist of olive oil over the top. Bake for 5-7 minutes until the calzones are golden brown.

Recipe courtesy of Brenda LaNoue and J. Cunningham, The Secret Kitchen (2010)

Wine Pairing
2006 Schramsberg, 2008 Shafer Red Shoulder Ranch® Chardonnay

Summer Carrot Soup

Servings: 4

1 teaspoon olive oil
1 medium yellow onion, sliced
1 ½ pounds carrots, cut into ¼-inch rounds
4 cups low-sodium chicken or vegetable broth
1 tablespoon grated ginger
1 teaspoon sea salt
¼ teaspoon black pepper
½ cup 2% Greek style yogurt

Chive Oil
½ cup extra virgin olive oil
3 Tablespoons chopped chives
8 leaves baby spinach
Sea salt
Freshly ground black pepper

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes. Stir in the carrots, broth, ginger, sea salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.
Using an immersion blender, pureé the soup until smooth.

Chive Oil
Place the olive oil in a deep bowl with the chives and spinach. Use an immersion blender to pureé ingredients. Add salt and pepper to taste.

Divide the soup among individual bowls. Top soup with a dollop of yogurt. Drizzle spoonful of chive oil over the top. (Option: top with mint or chives)

Wine Pairing
2008 Shafer Red Shoulder Ranch® Chardonnay, 2007 Shafer Merlot

Fettuccine with Peas, Asparagus and Asiago

Servings: 4 main course or 6 appetizer portions

12 ounces fettuccine or penne pasta
2 carrots, cleaned
4 medium trumpet mushrooms, cleaned
1 ¼ pounds asparagus, trimmed, cut on the diagonal into 1-inch pieces
2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained
1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
2 cloves garlic, minced
½ cup finely grated Asiago cheese, plus additional for serving
1/3 cup nonfat Greek yogurt
1 Tablespoon Olive Oil
3 Tablespoons fresh lemon juice
1 Tablespoon finely grated lemon peel
¼ cup chopped fresh Italian (flat leaf) parsley
¼ cup thinly sliced fresh basil
Sea salt
Freshly ground black pepper

Shave carrots into long ribbons, the full length of the carrot. Blanch in boiling water for 30 seconds. Remove and place in ice-water bath to cool. Remove. Set aside.

Slice mushrooms in very thin slices vertically. Place on an oiled sheet pan. Spray mushrooms with a light coating of olive oil. Roast at 350°F oven for approximately 10 minutes, or until they are brown and crisp. Cool. Set aside.

Cook pasta in a pot of boiling salted water until just tender. Drain, reserving ½ cup pasta cooking liquid. Return pasta to pot.

Meanwhile, spray sauté pan with a little olive oil. Sauté asparagus for 3 minutes over medium heat. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, ¼ cup pasta cooking liquid, dark green parts of green onions, ½ cup Asiago, yogurt, olive oil, lemon juice, lemon peel, carrots, mushrooms, half of the parsley, and half of the basil to the pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with sea salt and freshly ground black pepper.

Sprinkle with remaining parsley and basil when serving. Pass the additional Asiago cheese.

Wine Pairing
2000 Shafer Relentless® Syrah

Coriander-Crusted Ahi with White Bean Ragoût and Roasted Pepper Relish

Servings: 4

1½ pounds line-caught Ahi tuna (plan for 4-5 ounces per person)
1 Tbs. coriander seeds, crushed
1 tsp. black peppercorns, crushed
2 egg whites, beaten
1 tsp. olive oil
Dash sea salt

White Bean Ragoût
1 ½ cups cooked Canellini beans
(or mixed beans of your choice)
1 cup low-sodium chicken stock
1 tsp. olive oil
½ red onion
2 cloves garlic
2 tsp. chopped fresh thyme
Sea salt, to taste

2 red peppers, roasted, seeded, skinned, small dice
1 pint cherry tomatoes, cut in ½
2 tsp. olive oil
1 tsp. sherry vinegar
2 Tbs. flat leaf parsley, chopped
1 tsp. crushed black pepper
Sea salt to taste

Balsamic Reduction
4 oz. balsamic vinegar

Frisée garnish
2 cups frisée leaves (or watercress)
2 tsp. lemon juice
1 tsp. olive oil
Sea salt to taste
Freshly ground pepper to taste

Dice peppers and onion. Sauté until soft in olive oil, add garlic and continue to sauté for a minute longer. Add beans, thyme and stock. Bring to a boil and simmer until most of the liquid evaporates, approximately 15 minutes. Cover and keep warm until serving.

Place cherry tomato halves on a sheet pan and roast for 3 minutes in an oven that has been preheated to 450°F. Let cool. Once cool, gently toss them in a bowl with the roasted red pepper, olive oil, sherry vinegar, parsley, salt and pepper. Cover. Set aside.

Balsamic Reduction
Bring vinegar to a boil and swirl in pan until it is reduced to a thick syrup. If reduced too far, add a splash more of balsamic vinegar and swirl to thin.

Mix together coriander, black pepper and sea salt and place on a 10 inch plate. Set aside. Heat olive oil in a non-stick sauté pan over medium high heat. Dip tuna in beaten egg whites and then roll all sides of the tuna in the coriander black pepper mixture.

Place the tuna in the heated pan and cook for approximately 2-3 minutes each side, rolling tuna to the next side as each side browns. The tuna should be medium rare.

Place the white bean ragoût in the center of each plate. Drizzle some of the balsamic syrup around the beans.
Whisk together the lemon juice and 1 teaspoon olive oil. Toss the greens in a mixing bowl with salt and just enough dressing to coat. Top beans with greens.

Slice tuna and arrange just to the side of the greens. Drizzle with a little more balsamic reduction. Top with relish and serve.

Wine Pairing
1999 & 2005 Shafer Hillside Select® Cabernet Sauvignon

Polenta Cheesecake with Berry Cabernet Sauce

Servings: 12

2 cups lowfat ricotta cheese
2 cups mascarpone cheese
1 cup sugar
1 teaspoon vanilla extract
1 Tablespoon finely ground fennel seed
¾ cup polenta
1 Tablespoon sweet, unsalted butter
Powdered sugar (optional)

Berry Cabernet Sauce
12 ounces fresh or frozen raspberries (options: strawberries, blackberries)
1 cup sugar
1 bottle (750ml) Cabernet Sauvignon wine
2 grinds black pepper

Preheat oven to 300°F.

In a large mixing bowl, whisk together the ricotta, mascarpone, sugar, vanilla, and fennel until smooth. Add the polenta and stir to combine.

Pour into a buttered springform pan. Bake for 1 hour and 20 minutes or until set. Place under broiler to lightly caramelize. Remove and allow to cool slightly.

Dust with powdered sugar (optional).

Berry Cabernet Sauce
Place all ingredients in a medium sauté pan and simmer, stirring intermittently, over medium high heat until reduced to two cups. Cool slightly and transfer to blender — or use immersion blender. If using blender, carefully pulse until completely pureéd. Pour through a sieve and refrigerate until ready to use.

Adapted from: The Wine Sense Diet (Lifeline Press 2000), Annette Shafer

Wine Pairing
2006 Shafer Firebreak® Dessert Wine

Fig-Raspberry Crisp with Oat Streusel Topping & Lavender-Honey Crème Fraîche

Servings: 6

¾ cups firmly packed brown sugar
3 Tablespoons cornstarch
2 quarts very ripe figs (2 ½ lb.), stems trimmed, rinsed, and cut into quarters
2 cups red or black raspberries, rinsed

½ cup old-fashioned oats
½ cup multigrain flour
1/3 cup sliced almonds
1 teaspoon cinnamon
1 teaspoon vanilla
Pinch sea salt
6 Tablespoons unsalted butter, cut into ½ inch cubes

1 cup crème fraîche (or 2% lowfat Greek yogurt)
3 Tablespoons honey
1 teaspoon chopped fresh lavender buds
½ teaspoon vanilla

Preheat oven to 375°F.

In a large bowl, mix ¼ cup brown sugar and the cornstarch. Gently mix in the figs and raspberries. Taste and, if needed, add more brown sugar. Pour into a shallow 2-quart baking dish or individual ramekins.

In another bowl, mix first 6 streusel ingredients. Add butter; rub in with fingertips until moist clusters form. Sprinkle atop fruit mixture.

Bake until top is browned and juices are bubbling near center, 40 to 45 minutes. (Less time for individual ramekins.) If topping is brown before juices bubble, cover crisp lightly with foil. Let cool on a rack at least 15 minutes.

Meanwhile, in a small bowl, mix crème fraîche (or yogurt), honey, lavender buds, and vanilla. Cover and chill.

To serve, spoon warm or cool crisp into bowls and top each serving with a generous dollop of lavender-honey crème fraîche (or Greek yogurt). (Option: Serve with Lavender Crème Fraîche Ice Cream.)

Wine Pairing
2006 Shafer Firebreak® Dessert Wine

Lavender Crème Fraîche Ice Cream

Servings: 12

Lavender Powder
2 Tablespoons sugar
2 teaspoons lavender flowers
1 ½ teaspoons water
Ice cream base
3 cups 2% milk
3 Tablespoons crème fraîche or heavy cream
1 vanilla bean, split lengthwise
1 ¼ cup sugar
½ teaspoon lavender flowers
4 egg yolks

In a small heavy saucepan, combine 2 Tablespoons of the sugar, 1 Tablespoon of the lavender and 1 ½ teaspoons of water. Cook over moderate heat, stirring constantly, until the sugar dissolves and the mixture forms a dry mass, 2 to 3 minutes.

Transfer to a plate to cool, then grind to a fine powder in a spice grinder; set aside.
In a large heavy saucepan, combine the milk, crème fraîche, vanilla bean, remaining 1 ¼ cups sugar and ½ teaspoon lavender flowers. Cook over moderate heat, stirring frequently, until the sugar dissolves and the mixture is hot, about 8 minutes. Remove from the heat, cover and let steep for 15 minutes. Strain the milk through a fine-mesh sieve and return to the saucepan.

In a large bowl, whisk the egg yolks until blended. Gradually whisk in one-third of the warmed milk mixture in a thin stream, then whisk the mixture back into the remaining milk in the saucepan. Stir in the reserved lavender powder. Cook over moderately low heat, stirring constantly, until the custard lightly coats the back of a spoon, 5 to 7 minutes. Do not let boil. Immediately remove from the heat and strain the custard into a medium bowl. Set the bowl in a large bowl of ice and water and let cool to room temperature, stirring occasionally. Cover and refrigerate until cold, at least 2 hours or overnight.

Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions.

Chewy Chocolate Gingerbread Cookies

Serving: 24 pieces

7 ounces semi-sweet chocolate chips
1 ½ cup plus 1 Tablespoon flour
1 ¼ teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 Tablespoon cocoa powder
8 T. (1 stick) unsalted butter
1 Tablespoon grated fresh ginger
½ cup dark brown sugar
¼ cup molasses
1 teaspoon baking soda
1 ½ teaspoon boiling water
¼ cup sugar

Sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa.

In mixer, beat together butter and brown sugar, until combined. Add molasses and vanilla and beat again until combined.

In a small bowl, dissolve baking soda and boiling water. Beat half the flour mixture into the butter mixture. Beat in the baking soda mixture, then the remaining half of the flour mixture. Mix in the chocolate and then pat the dough out to about 1 inch thick. Seal with plastic wrap and refrigerate until firm or about 2 hours.

Heat oven to 325°F. Roll the dough into 1 ½ inch balls and place 2 inches apart on a sheet pan. Refrigerate 20 minutes. Roll the balls in sugar, replace on baking sheet, and bake until the surfaces crack slightly (13-15 minutes). Cool completely.

Wine Pairing
2006 Shafer Firebreak® Dessert Wine