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Grilled Filet Mignon with Roasted Garlic Mashed Potato and Sautéed Asparagus

Pairs with 2007 Napa Valley Cabernet Sauvignon
Serves 4
4, 5oz. filet mignon
8oz. oyster mushroom
16 spears of asparagus
8 tablespoon butter
16oz. mashed potatoes
4 oz. red wine
1. Season steak with salt and pepper and grill to desired doneness.
2. Sauté asparagus in 4 tbsp butter.
3. Sauté Mushrooms in remaining 4 tbsp butter. Deglaze pan with wine.
4. Spoon potatoes into center of plate.
5. Angle asparagus spears off potatoes.
6. Place steak on base of asparagus.
7. Top steak with mushrooms & wine reduction.
Roasted Garlic Mashed Potatoes
1 pound red potatoes
1/4c butter
1/4c cream
2 cloves garlic
1. Put potatoes into a pot of cold water. Bring to boil. Cook until fork tender.
2. Coat garlic in oil, cook in oven at 375 until golden brown.
3. Work garlic into paste using the tip of a knife.
4. Drain water. Mash potatoes with all ingredients. Use salt and pepper to adjust taste.

Wild Mushroom Fettuccini

Pairs with 2007 Napa Valley Cabernet Sauvignon
Serves 4
1 pound Fettuccini pasta
3 -5 oz Dry mushroom (black trumpet preferred but any will do)
2 Portabella Mushrooms caps sliced
1 pint Crimini Mushroom quartered
1 Garlic clove, minced
1 Shallot, minced
2 Tbsp Butter
4 oz. Sequoia Grove Chardonnay
Salt and pepper to taste
1. Bring one gallon of water to boil and cook pasta.
2. Place dry mushrooms in a bowl and cover with warm water. Let stand for about 15 min until the water gets dark and mushrooms soften. Drain, reserving about 3 oz. of the liquid.
3. In a sauté pan cook garlic, shallots and butter until aromatic.
4. Add all 3 mushrooms to pan and cook for about 5 min until mushrooms slightly brown.
5. Add wine to pan making sure to scrape the bottom of the pan. (The acid of the wine will help break down and caramelized bits on the bottom of the pan giving a deeper and richer flavor to the end product)
6. Add about 3 oz of dehydrated mushroom liquid and toss with cooked Fettuccini. Use salt and pepper to adjust taste.

Lemon Olive Oil Cake with Watermelon Rollicking Rosé Gelee Crème Fraiche and Ginger Tulie.

The Cake
1 tbsp butter
3 cups plus 2 tbsp flour
4 eggs
1 cup sugar
4 tsp lemon zest
4 tbsp lemon juice
3⁄4 cup quality extra-virgin olive oil
2⁄3 cup milk
2 tbsp Grand Marnier or other sweet citrus-flavored liqueur
1 tbsp baking powder
1. Preheat oven to 325°. Grease an 11-cup Bundt pan with butter and dust with flour. Set pan aside.
2. Beat eggs and sugar together in a large mixing bowl with an electric mixer on medium-high speed until pale yellow, about 1 minute. Add remaining 3 cups flour, lemon zest, juice, oil, milk, and liqueur and stir with a wooden spoon until well combined. Add baking powder and stir until thoroughly combined.
3. Fill Bundt pan 2/3 to the top. Bake for 30-40 minutes or until a skewer comes out clean.
Watermelon Gelee
1 btl Rollicking Rosé wine
1 seedless watermelon
1 sheet of gelatin
1. Dissolve gelatin in warm water
2. Puree watermelon with wine
3. Add gelatin water to puree
4. Drizzle on plate. Hold in refrigerator for presentation
Ginger Tulie
1/2 cup butter, softened
1 cup confectioner’s sugar
4 egg whites
1/4 teaspoon ginger
1 cup cake flour
1. In a bowl cream the butter and sugar together on medium high speed. Beat in the egg whites, one at a time. Beat in the ginger.
2. Lower the speed and add the flour, mix until just combined. Do not over mix. Cover and chill for at least 1 hour.
3. Preheat oven to 325 degrees.
4. Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tulies. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
5. Bake for 8 to 10 minutes or until lightly brown around the edges. Remove from the oven and while still hot, remove them from the pan and place them either over a rolling pin, over a glass or in the hollows of an empty egg carton. Allow to sit a few minutes to harden and cool. Store in an airtight container.
Additional for plating
1 tub crème fraiche
1 pint berries
To assemble:
1. Start with the gelee drizzled plate.
2. Place the cake in the center of the plate.
3. Use spoons to scoop and shape crème fraiche. Place just to the right of the cake.
4. Stand curled tulie up against cake, using the crème fraiche as a prop at the base.
5. Place fresh berries atop cake.
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