Tag Archives: Napa Valley Wine

RECIPE: Pistachio and Coconut Pain Perdu

on May 14, 2014

This is a simple traditional French dessert with a little twist. This pain perdu is a livened up French Toast – the secret lies in allowing the bread to soufflé slightly in the oven so it has a wonderful, smooth texture in the center. By crusting the bread with toasted coconut and roasted pistachios, it brings a tropical flavor to the dish that complements Dolce very nicely.

Pistachio and Coconut Pain Perdu

Serves 8; Two halves per person

Ingredients

1 cup pistachios, finely chopped

¼ cup shredded coconut, finely chopped

1 loaf of dense bread or Texas toast, unsliced

5 eggs

1 cup sugar

1 teaspoon salt

1 teaspoon vanilla extract

1 can coconut milk

2 tablespoons dark rum

1 tablespoon butter

Vanilla or caramel ice cream

METHOD

Mix the pistachios and shredded coconut and spread onto a dinner plate. Set aside. Slice bread into 1-inch thick slices. Blend together eggs, sugar, salt, vanilla, coconut milk and rum then pour into a shallow bowl. Immerse the slices of bread in the liquid and soak for two minutes, remove, and allow excess liquid to drip off. Press the bread down onto the pistachio and coconut mixture, then flip over and repeat, being careful not to knock off the coating.

In a skillet pan on medium heat, add a tablespoon of butter and coat the pan. Sear both sides of the bread until golden brown, then remove and place on a sheet pan. Bake the bread at 325ºF until the bread starts to puff up or “soufflé” –this should take about six to ten minutes. Allow to cool for several minutes, then slice diagonally and serve with vanilla or caramel ice cream. Enjoy!

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2014 Dolce Budbreak

on March 25, 2014

The 2014 vintage is springing to life in the vineyard! Jaunty leaves on gnarled vines greeted us on this early morning visit, while a timid sun peeked over the mountains. Not only are we excited for the wonderfully picturesque scenes of the growing season, but we are especially looking forward to the Semillon fruit this Coombsville location will yield.

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 Tweet us at @DolceWine with your Napa Valley springtime photos!

Video: 2013 Dolce Harvest: Sauvignon Blanc

on October 17, 2013

Enjoy this behind-the-scenes clip of the Dolce harvest! Winemaker Greg Allen walks us through processing and fermenting Sauvignon Blanc for the 2013 blend.

Location, Location, Location: The Dolce Vineyard

on June 13, 2013

From Noble Rot to Liquid Gold – the key to Dolce’s sweetness begins in the vineyard. Our late-harvest wine comes from a delicate blend of Semillon and Sauvignon Blanc grapes grown in Coombsville and Oak Knoll. Inspired by the French Sauternes-style, the Dolce vineyard is gently tended to grow healthy and ripe fruit that will hang longer into the season, with hopes of growing Botrytis. The beneficial mold desiccates the clusters, concentrating sugars and flavors to produce our very special dessert wine.

Our Semillon grapes are grown in Coombsville, at the base of the Vaca Mountains. The crescent-shaped embrace of these mountains protects the vines from wind, allowing the morning mist to linger into midday – a necessity to any vineyard attempting to develop Noble Rot. Large canopies are also grown to cover the fruiting zone, trapping humidity and creating the right conditions for Noble Rot to prosper. To grow these unique grapes for Dolce wine, healthy vines and healthy soils will not suffice; the vineyard requires meticulous care and the cool touch of Mother Nature to take mere grapes and turn them into delightful nectar.

Holiday Sweets

on December 10, 2012

Still have pumpkins on your porch? Chop one up, drizzle with olive oil and bake, covered, for 2 hours at 350˚F, or until super tender. Scrape the pumpkin flesh from the skin and purée. If you see liquid coming out of the purée, just dry it out in a 300˚F oven for 10-20 minutes on a sheet pan. We used sugar pie pumpkins from a local farm for our recipe, but by all means, keep life simple and open a can of pumpkin purée. This traditional dessert pairs magnificently with the complex sweetness of Dolce and will help you savor every sip.

Click here for a printable pdf.

Pumpkin Cheesecake

Executive Chef Trevor Eliason

Pair with 2007 Dolce, Napa Valley

Ingredients:

Crust

3 ounces graham crackers {getting measure equivalents from Trevor}

1 ounce slivered almonds {ditto}

1 tablespoon sugar

4 tablespoons butter, melted

Filling

24 ounces cream cheese, room temperature

15-ounce can puréed pumpkin (or homemade pumpkin purée)

3 whole eggs

1 egg yolk

¼ cup sour cream

1 ½ cups sugar

½ teaspoon cinnamon, ground

1/8 teaspoon nutmeg, ground

1/8 teaspoon clove, ground

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

Method:

Preheat the oven to 350˚F. Place graham crackers, almonds and sugar in a food processor bowl and pulse until finely chopped. Add melted butter and combine. Press graham cracker mixture into 9-inch spring form pan. Bake for 7 minutes.

For the filling, you will need an electric mixer with the paddle attachment. Beat the cream cheese until smooth, scrape down the sides, then add the pumpkin purée and combine. Add the eggs, egg yolk, sour cream, sugar and the spices, then add the flour and the vanilla. Beat together until well mixed. Pour into the crust, spread out evenly and place in the oven for 1 hour. Remove from the oven and let cool for 20 minutes, then cover with plastic wrap and place in refrigerator for 3 hours before serving.

Slice and serve with a glass of 2007 Dolce.

Click here for a printable pdf.