AMISTA Recipes

Amista Sangria Rosé

Description - Served at Amista Birthday Fiesta!

Elizabeth's light and refreshing Sangria is perfect for a hot summer day and it looks gorgeous in the glass!

Ingredients
_{1 bottle (750 ml) Amista Rosé of Syrah
1/4 - 1/3 cup simple syrup (made with equal volumes sugar and water and boiled to dissolve)
1 cup orange juice
1/4 cup orange liqueur (such as Triple Sec or Grand Marnier)
3/4 cup sparkling water
1 lime, sliced, and slices cut in half
1 orange, sliced, and slices cut in half
1 lemon, sliced, and slices cut in half
1 pint raspberries}

_{Instructions
Mix all liquid ingredients together except sparling water.
Pour mixture over ice in a large glass pitcher.
Stir sliced fruit into pitcher.
Add sparkling water just before serving.
Serve in clear glasses and plop in a raspberry as a garnish.
Enjoy!}

Amista Syrah Braised Beef Ribs

Description - Served at "Bistro Amista" - Passport 2008

A very tender bite size beef rib in a rich and hearty French inspired beef and red wine sauce.  Serve alone or over sour cream mashed potatoes.   Pour a glass of Amista Syrah and enjoy!

Ingredients

2lbs      Beef Short Ribs, cut to serving size                   
4c         Beef Broth
4c         Red Wine (Amista Vineyards Syrah)
¼c        Vegetable Oil
½c        Diced Carrot
½c        Diced Celery
½c        Diced Onion
1tsp      Thyme
4           Bay Leaves
2T         White Truffle Oil (optional)
4T         Flour
2T         Vegetable Oil
            Salt & Pepper to taste

Instructions

Brown the short ribs in vegetable oil.  Set aside.
Sauté diced vegetables and thyme until golden
Add short ribs
Cover with wine and broth
Bake covered at 250° for 6 to 8 hours (until tender)
Remove the short ribs (gently)
Optional: strain the juice from the ribs to remove the herbs and vegetables for a cleaner sauce.
Combine and whisk the 2T of vegetable oil and 4T of flour
Add juice from the ribs
Cook until thickened (about 3 to 5 minutes)
Finish with truffle oil
Pour over ribs
Heat through and serve

A big thank you to Amber at Preferred Sonoma Caterers

  Preferred Sonoma Caterers
23 Kentucky Street
Petaluma, California 94952
(707) 769-7208

Mike's Sole Piccata

Description.  This is a classic French dish but oh so easy and quick to prepare - at least for me since Mike does all the work!  Marry this with a glass (or two) of our crisp Amista Chardonnay, and you'll be in food heaven!

Ingredients (for 2):

2 to 4 fillets of sole
lemon, and zest from the lemon
olive oil
butter, 2 to 6 pats
capers, several teaspoons, to taste
Amista Chardonnay, ¼ - ½ cup (or if you want to save it all
   for sipping, substitute dry Vermouth)
flour (to dust fillets)
salt, pepper to taste

Instructions

Warm oven-safe plate in a 200 – 225 degrees oven.  In a large, heavy skillet, over medium high heat, add a couple of tablespoons of olive oil and heat to shimmering, not smoking.  Season fish with salt and pepper and dust on both sides with flour.  Place fish in hot pan skin side down and watch carefully until golden brown (about 2 – 3 minutes) and turn over immediately. Sauté on second side until slightly brown and immediately remove to warm plate and return plate to oven. The fish should still be slightly underdone and it will finish in the oven; it should not be mushy.

If the flour or oil has burned, wipe the pan with a paper towel and return pan to medium heat.  Add wine and reduce.  Add juice of 1 lemon.  When reduced by ½, reduce heat to low and begin to add pats of butter.  Either swirl or whisk to incorporate butter. Continue to add butter until sauce thickens to desired level; add lemon zest if desired.  Add the capers at the very end just until warmed.  Remove from heat.

Serve fish on warmed plates napped with lemon/caper butter sauce.