- • 1 ½ oz. ca’ momi heartcrafted vodka limoncello (not available retail, this is housemade)
- • 3 oz. heartcraft by ca’ momi sparkling white
- • ½ oz. genepy alps
- • ¼ oz. lemon juice
- o wine glass
- ice wine glass (pour and stir)
- garnish with lemon peel and salvia officinalis (purple sage flowers)
- • 2 oz .heartcraft by ca’ momi sparkling rosé
- • 1 ½ oz. cappelletti aperitivo (our all-natural substitution for the classic Aperol or Campari)
- • 1 oz. seltzer
- o old-fashioned glass
- pour over large cube & stir
- garnish with a wheel of orange
- • for winemaker Dario de Conti’s revved up version: add ½ oz cynar 70 proof
- La Facile
- • 1 oz heartcraft by ca’ momi sparkling wine
- • 1.5 oz carpano bianco white vermouth
- • 1 oz j. gasco elderflower soda
- • .25 oz fresh organic lemon juice
- • .25 oz fresh organic grapefruit juice
- o old-fashioned glass
- vigorously stir in mixing glass
- pour over ice
- o garnish with rosemary & lavender sprig
Ca’Momi Chef Valentina Guollo-Migotto Creates something for your Sweet Tooth with her Festive Libations and Chocolate bark
- Makes about 24 pieces
- 8 ” x 12” sheet pan
- Parchment Paper
- 1 tsp 1/3 oz. unsalted butter with 82% butterfat
- Scant 1 ½ (6 oz. cocoa nibs)
- ½ cup 3 ½ oz. granulated cane sugar
- 1 ½ cups 14 oz. by weight tempered white chocolate
- Make the Bark
- • Line the bottom of the sheet pan with parchment paper
- • Pour the chocolate into the prepared pan. Spread it evenly with a small offset spatula. Tap the pan on a work surface to even the top.
- • Sprinkle the caramelized nibs over the chocolate. When the chocolate loses its sheen and starts to set, after about 15 minutes, cut the bark with a sharp knifes into 2-inch squares or other fanciful shapes of your choice. Leave the bark at room temperature until it is completely set, about 1 hour and then separate the pieces.
- • Store in a cool, dry place, not in the refrigerator
- Put a piece of parchment paper or a nonstick baking liner on a work surface. Measure the butter and put it next to the stove.
- Put the nibs in and sugar in a medium heavy-bottomed pot. Use an unlined copper pot if you have one. Place the pot over high heat and vigorously stir the mixture with a wooden spoon. As the sugar cooks, the mixture will smoke. When only a few specks of sugar remain un-melted, remove from the heat and stir in the butter, the nibs will glisten and separate into clumps.
- Scrape the nibs onto the parchment paper or baking liner and spread out the individual clumps. Let cool to room temperature and then break into ¼-inch pieces. Store them in a zippered bag at room temperature.
- You will need 1-cup (4 oz.) caramelized nibs for the bark. Reserve the remaining caramelized nibs for other uses.
Braised pork belly with roasted K&J Orchards apricots, pickled green strawberries and nasturtium
- • 3lbs pork belly (no skin)
- • Belly rub (1C kosher salt, 1C brown sugar, 2T ground all spice, 1T ground clove, 1/2 T ground cinnamon, 1/4T ground star anise)
- • 2 quarts veal stock
- • Mirepoix of celery (onion, fennel, apple)
- Cut all items in quarters
- • Water as needed
- • 1 small pan to fit the belly flat (about 4in tall)
- For the pork-belly you will need to mix the dry ingredients for the cure before seasoning the belly. Start by gently scoring the skin side of the belly to form diamond shapes across the entire top of the belly, allowing it to expand as it cooks. Make straight lines about 1in apart. You do not need to cut through the fat into the meat, just enough to mark the fat.
- Once the skin side of the belly is marked, generously season with the rub. Allow this to cover the entire belly top and bottom. Next, fill the bottom of your braising pan with one even layer of the mirepoix and place the belly over the top with the skin side up.
- Bring the veal stock up to a boil and pour into the braising pan, only allowing the liquid to crown the corners of the belly, do not cover the belly with the liquid completely. Use the water as needed to reach the level desired.
- Cover with foil and cook at 300 degrees for 3.5 hours.
- Remove the cover and turn the oven to 400 degrees. Continue to cook for an additional 30 minutes to allow to caramelize, baste the belly every 10 minutes and do not let the belly burn; you want a dark brown color to be even on the belly surface.
- Remove from the oven and let it cool in the liquid. Once it is at room temperature, remove the pork belly and press under a weight to achieve an even thickness. Cut into portions of 2in by 2in.
- Strain the liquid and reserve.
- Pickled green strawberries
- • 2C granulated sugar
- • 2C white wine
- • 1C red wine vinegar
- • 1C champagne vinegar
- • 4 pints of green strawberries, washed with stems removed
- Combine the sugar, wine and vinegars and bring to a boil. Pour the boiling liquid over the top of the strawberries. Cover the container and let sit at room temperature until cool, refrigerate until ready to use. Store extra strawberries in the liquid.
- 4 apricots cut into quarters
- Granulated sugar
- Press one side of the quartered apricot gently into the sugar. Using a torch, brulee the sugar to gain a crispy and caramelized apricot.
Using a small amount of grapeseed oil heat a sauté pan until the oil is almost at its smoking point. Sear the portioned belly pieces on all sides. Once you have reached the final side of the portion, add a small amount of the braising liquid and allow it to reduce. Basting the belly will allow the liquid to slowly glaze the pork belly as it reduces.
Place belly on the plate and garnish with fruits. Pick pedals off nasturtium flowers and place the leaves as well. Finish with fleur de sel.
Unique Holiday Gift Ideas Created in the Napa Valley
By Dynie Sanderson
Here are a few really special Holiday gift ideas to take away with you from the Wine Country. Whether it is a gift for under the tree or a gift for a special occasion or gift to yourself, these will surely put a smile on your face. As a matter of fact, these gifts will pair perfect with the wines you bought on your last trip to Napa Valley.
Wouldn’t it be fun to pack up that case of the wine you just bought in Napa and put it in a suitcase custom-made to take your most special vintages with you to your next travel destination or to have a glass when you get home and not wait for a shipment? Absolutely! It used to be that you could travel with a 6-pack carry on as a souvenir from your visit. Though that luxury is long gone, the good news is you can still take it with you!
FlyWithWine is the ultimate wine travel suitcase which was designed exclusively for safely transporting wine. Put your favorite vintages comfortably in this indestructible check-in bag and pick it up with confidence at baggage claim knowing your 2005 Estate Cab is safely intact. And fully loaded with a case of wine it still weighs less than 50 pounds. You can also customize your wine luggage too, as they have a variety of inserts for fit your various bottle sizes and even your special Riedel Wine Glasses.
Though if you want to use all of the space in your customized suitcase for wine, there is an option. Grab a box of your favorite GoVino shatter proof drinkware and put it in your backpack or carry-on and you will be ready-set-go to enjoy a glass or two of the one of your Napa Valley wines as soon as you land in your next destination. These innovative sommelier-approved wine glasses can go with you anywhere and were established in the Napa Valley in 2008 by Joseph T. Perulli.
The GoVino glasses have quickly been adopted by some of the world’s most renowned wine estates and it is the first shatterproof wine glass of its kind to be accepted by the industry. GoVino offers design driven glassware options for wine, beer, champagne and cocktails and they even have a decanter as well. These are perfect when proper stemware isn’t available or in settings where breakable glass in prohibited. May your Holidays be Smashing … Not Your Glassware! www.govinowine.com
You just packed your FlyWithWine suitcase with a selection of wines from Hestan Vineyards and while there, you had the opportunity to go to The Hestan Barn for an amazing cooking demonstration by Hestan Chef Philip Tessier. He was using an amazing line of cookware, the Nanobond. Hestan just debuted the Hestan Cue: A Connected, Smart Cooking System which redefines the home kitchen. What an amazing culinary innovation. Now that you have Chef Philip’s new book “Chasing Bocuse – America’s Journey to the Culinary World Stage”, The Hestan Cue is a must have in your kitchen.
Hestan Cue is a video-guided cooking system that automatically controls temperature and time, every step of the recipe. Their smart cookware, induction burner and recipe app all communicate with each other using Bluetooth technology and embedded sensors – automatically adjusting the cooking temperature and time as you proceed through each recipe. Cue doesn’t cook it for you – it helps you cook better food, more often. And the best part…you are learning to cook beautiful meals from chefs like Philip Tessier.
The Hestan Cue Team includes acclaimed chefs from Michelin-starred restaurants, pioneering software developers and meticulous designers dedicated to tirelessly reinventing the cooking experience.
You can find the Hestan Cue at William Sonoma and Amazon or at www.HestanCue.com