What’s on your Holiday Table? Recipes to Inspire!!


We asked Stolpman ‘passionista’ & aspiring chef Sandra Miro what she’s planning to pair with our La Cuadrilla RED this Thanskgiving.  From Pumpkin Chocolate Chip Cookies to Drunk & Spicy Cranberry-Pear Chutney – Let Sandra’s Recipes Inspire your Holiday table!!


Green Beans w/ Crispy Shallots
Makes 8 to 10 servings

2 pounds fresh haricots verts (tiny green beans), trimmed
6 large shallots
Vegetable oil
3/4 cup NV La Cuadrilla Red Wine
2 tablespoons Balsamic Vinegar
1 tablespoon light brown sugar
3 tablespoons butter
Salt and freshly ground pepper to taste
1/2 cup lightly salted roasted almonds, coarsely chopped
1/2 cup cooked and crumbled bacon (about 5 slices)
1. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
2. Cut shallots crosswise into thin slices; separate into rings. Pour oil to depth of 1 inch into a heavy saucepan; heat over medium-high heat to 350°. Fry shallots, in batches, 1 to 2 minutes or until crisp. Remove from skillet using a slotted spoon; drain on paper towels.
3. Cook wine, vinegar and sugar in a large skillet over medium-high heat, stirring often, 5 to 6 minutes or until reduced to 3 Tbsp. Stir in butter until blended. Add beans, and sauté 5 minutes or until thoroughly heated; season with salt and pepper to taste. Arrange on a serving platter. Top with shallots, almonds, and bacon. Serve immediately.


Wild Rice with Mushrooms
Makes 8 to 10 servings

1 1/2 cups long-grain wild rice
3 tablespoons butter
1 large sweet onion, diced
6 ounces fresh mushrooms, trimmed and sliced (any kind)
1 package assorted dried wild mushrooms (reconstituted and slice)
1/4 teaspoon salt
1/2 cup NV La Cuadrilla Red Wine
1/2 cup chopped fresh flat-leaf parsley

1. Prepare rice according to package directions.
2. Meanwhile, melt butter in a large skillet over medium-high heat; add onion, and sauté 7 minutes or until golden. Add mushrooms and salt; sauté 4 to 5 minutes or until mushrooms are tender. Add wine, and sauté 3 minutes or until liquid is absorbed. Stir mushroom mixture and parsley into prepared rice.


Drunk & Spicy Cranberry-Pear Chutney
Makes 6 cups

1 1/2 cups fresh cranberries
2 pears, diced
1 tangerine, cut and seeded
1 cup NV La Cuadrilla White Wine
1/3 cup sugar
1 tablespoon grated fresh ginger
1 jalapeño pepper , chopped
1 tablespoon tangerine zest

1. Bring first 4 ingredients to a boil in a large saucepan over medium-high heat, add sugar and remaining ingredients. Reduce heat to low, and simmer, stirring repeatedly, 5 minutes or until cranberry skins begin to split.
2. Simmer and stir until thickened.


Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin
1 cup raw turbinado cane sugar
1/2 cup vegetable or canola oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped pecans (optional)
1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm