Make It a

Na p a V al le y
Ce le br at io n
Wherever You Are
ECES
Halibut with Tomatoes,
Whatever the Capers and Olives
Bright fruit flavors coupled with hints of toast and allspice
occasion, you can find a make Cuvaison Chardonnay the perfect choice for
reason to celebrate delicate white halibut accented with savory tomatoes and
ripe olives.
with Napa style. For the Fish:
1 4 lb. halibut filet
In his position as 1 tablespoon extra virgin olive oil
Salt and pepper, to taste
Executive Chef at Coat halibut filet with olive oil and season with salt
Terlato Wines and pepper. Roast in a 350°F oven for 20-25 minutes
or until internal temperature reaches 135°F.
International, Chicago- For the Tomatoes:
6 tablespoons extra virgin olive oil
based Colin Crowley 6 medium cloves garlic, minced
makes frequent forays 2 28-ounce cans premium tomatoes
8 ounces Kalamata olives, halved
to the valley. Crowley 3 tablespoons basil leaf, chopped
3 tablespoons capers, rinsed
says Napa might be at 3/4 teaspoon red pepper flakes Molten Chocolate Cake with
its most glorious In a 12-inch skillet over medium-low flame, heat the
olive oil and add garlic. Cook for 1 minute; do not let Candied Walnuts
during the fall, when Baked Stuffed Clams the garlic brown. Add tomatoes with any remaining Gloriously decadent the way a holiday dessert should be, this
The nicely rounded citrus flavors of the Markham puree, olives, capers and red pepper. Bring sauce to a molten-centered chocolate cake finds an ideal partner in the
golden light and the Sauvignon Blanc accent the light brine of the clams for a brisk simmer and cook about 8 minutes stirring warm caramel flavors of a Markham Cabernet Sauvignon.
savory start to your holiday meal. frequently. Spoon sauce over fish and garnish with For the Cake:
aromas of fermenting 6 ounces semi-sweet chocolate
For the Clams: basil.
wines fill the air, but 24 Manila clams, cleaned 2 ounces bittersweet chocolate
3 tablespoons extra virgin olive oil 3/4 cup unsalted butter
adds that Napa style 3 cloves garlic, halved 3 egg yolks
1 tablespoon red pepper flakes 3 whole eggs
isn't strictly a harvest 1/3 cup water 3/4 cup sugar
phenomenon. 2 tablespoons parsley, chopped For additional 3/4 cup all-purpose flour
Butter 8 six-ounce ceramic ramekins and dust with flour.
Salt
“No matter the Warm olive oil in a pot; add garlic, red pepper and suggestions on bringing In a bowl over a double-boiler melt the butter and
chocolate, set aside and let cool. In a mixing bowl, use
salt. Brown garlic; add clams. Cook covered 2-3
season, Napa is a place minutes, add water and parsley; recover. Cook 2-3 a Napa Valley electric mixer to combine eggs and sugar until pale
yellow butter holds shape and forms ribbon on beaters.
where the pace is a minutes more, until clams open; discard unopened
clams. Reserve 2 ounces of the sauce.
Celebration into your Blend flour into egg-sugar mixture with the mixer for 3
little slower, and For the Stuffing: home, visit minutes. Add chocolate mixture being careful to
2 cloves garlic, finely minced incorporate everything; mix for 2 more minutes. Pour
people are always 1/3 cup extra virgin olive oil
1/2 cup dry toasted breadcrumbs, finely
napavalleyholiday.com about 6 ounces of batter into each ramekin and
refrigerate for 1 hour. In a preheated 475°F oven, bake
eager to celebrate ground ramekins on a cookie sheet for 10-12 minutes or until
nature's changing salt and pepper they are puffed up and don’t jiggle when moved. Remove
2 tablespoons flat leaf parsley, finely from oven and serve immediately. Can be served with
bounty in a relaxed yet chopped
chocolate sauce or whipped cream.
3 tablespoons Parmesan cheese, grated
elegant way," he says.
Whole Roasted Beef Sirloin
3 tablespoons butter, melted For the Walnuts:
2 ounces juice from steamed clams 3 cups walnuts, toasted
Crowley has grown Detach clams from shells and replace. Discard half of
the shell. In a small bowl, combine parsley, olive oil,
with Chasseur Sauce 13/4 cup sugar
Pinch kosher salt
so fond of Napa's style, Welcoming, delicious and hearty, this sirloin strip roast is Cook sugar until melted and slightly amber colored. Mix
garlic, Parmesan, and breadcrumbs with reserved
topped by a rich hunter-style sauce and wonderfully walnuts, sugar and salt together; being sure to coat the
he's brought it back to clam sauce. Mix well and let stand for 10 minutes.
complemented by the full fruit and dark, silky finish of the
Spoon small amount of the mixture on top of each nuts and let cool on a non-stick surface such as a slit pad
the Terlato Wines clam. Refrigerate 3-6 hours covered. Place clams
Rutherford Hill Merlot. or bakers paper.
For the Beef Sirloin:
kitchen and his own under preheated broiler for 5 minutes, until a little
1 4 lb. prime sirloin strip roast, cleaned of
crust forms. Serve while hot. fat and cut in half lengthwise
home—and he says Coat meat with olive oil and season with salt and
you can, too. pepper. In a preheated 350°F oven, roast for
approximately 30 minutes or until internal
“Napa is about temprature reaches 130°F for medium rare. Serve
with Chasseur Sauce.
classic recipes with For the Chasseur Sauce:
contemporary updates 4 tablespoons butter
3 cups crimini mushrooms, diced
that give the food an 6 shallots, minced
12 ounces red wine
exciting, enticing 6 tablespoons brandy
4 cups veal demi glace
vibrancy,” Crowley 2 cups tomatoes, diced
says, offering four 1 tablespoon parsley, chopped
salt and pepper, to taste
dishes that capture the Melt butter in a heavy saucepan. Add shallots and
mushrooms, sauté until butter is absorbed. Add red
spirit of the valley and wine and bring to a boil, then simmer until reduced
pair perfectly with the about 10-15 minutes.Add brandy and flame.Add veal
demi glace and bring to a light simmer. Add parsley
wines that grow there. and tomatoes to finish. Season with salt and pepper.