recipes to pair with Cain cuvée
turnovers
About the Recipes
The whole purpose of the Cain Cuvée is to be a delicious, savory accompaniment to a tasty meal. To that end, Chef Matt Bennett (husband of our Vineyard Manager, Ashley Bennett) has come up with a wide range of flavorful recipes that illustrate the ways in which our Cain Cuvée can pair with your lunch or dinner.
Curried Vegetable Hand Pies
—Pair with NV11 Cain Cuveé—
Fresh and clean, the NV11 is a nice contrast to the rich tomato gravy in these veggie pies.
Ingredients
1 medium gold potato, ½ inch dice
2 tablespoons olive oil
1 medium onion, chopped
2 zucchini squash, diced ½ inch
½ red bell pepper, seeded and ½ inch dice
1 15-ounce can diced tomatoes
2 tablespoons tomato paste
2 teaspoons curry powder
1 teaspoon salt
1 batch pie crust, homemade or store bought
1 egg
1 teaspoon water
Directions
Bring about 2 quarts salted water a to a boil. Add potatoes and cook until tender, about 8 minutes. Drain and set aside.
Sauté onions in olive oil over medium high heat until translucent and slightly browned. Add squash and peppers and continue to sauté until squash starts to soften. Add tomatoes, tomato paste, cooked potatoes, and curry powder, reduce heat and simmer 5 minutes. Set aside to cool.
Roll out pie dough to 1/8” thick. Cut into 4”x7”rectangles. Place about 1/3 cup vegetable filling on each rectangle. Fold over and crimp edges. Make 2 small slits in the top of each pie. Combine egg and water to make egg wash and brush the top of each pie. Bake at 375 degrees until slightly brown, 20-25 minutes. Makes about 6 hand pies.
Picadillo Empanadas
—Pair with NV12 Cain Cuveé—
The currants and sweet spices bridge nicely to the fruit in the NV12, while the olives and tomatoes provide pleasant contrast.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
1 pound lean ground beef
3 cloves garlic, minced
1 15-ounce can diced tomatos
¾ cup chopped green olives
1/3 cup dried currants
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground cinnamon
¼ teaspoon ground clove
1 teaspoon kosher salt
2 cups instant masa
1 ¾ cups water
corn oil for frying
Picadillo browning in the pan
Directions
Sauté onion in olive oil over medium heat until translucent. Add ground beef and cook until browned. Add garlic, tomatoes, olives, currants, tomato paste, and spices. Simmer 10 minutes. Set picadillo aside to cool.
Combine masa and water in mixing bowl to make dough. Dough should be firm but not sticky or crumbly. Add more masa or water to adjust. Portion masa dough into 1 1/2” balls.
Line a tortilla press with plastic wrap. Press dough into rounds about 4” in diameter. Put about 3 tablespoons cooled picadillo in each dough round, fold over and seal by pinching gently.
In a deep pot, heat about 2” of corn oil to 350 degrees. Fry empanadas, 2 or 3 at a time, flipping once, until slightly browned, about 3 minutes a side. Drain on a wire rack or on paper towels. Makes about 16 empanadas.
Caramelized Onion and Gruyère Turnovers
—Pair with NV13 Cain Cuveé—
Savory Gruyère cheese and sweet caramelized onions pair nicely with deep and rich NV13.
Ingredients
2 tablespoons olive oil
2 large sweet onions, thinly sliced
1 teaspoon kosher salt
4 ounces Gruyère cheese, grated
2 tablespoons fresh thyme, lightly chopped
Frozen puff pastry, thawed in refrigerator at least 4 hours
1 egg
1 teaspoon water
Directions
Over low heat, slowly cook the onions and salt, stirring frequently, until brown and caramelized. Be patient! This could take 30-45 minutes. Set caramelized onions aside to cool.
Combine egg and water in small bowl.
On a floured work surface, roll out puff pastry to about 1/8” thick. Cut into rounds using a 4” cutter. On each round, place about 1 teaspoon caramelized onion, about 1 tablespoon shredded cheese, and a pinch of fresh thyme. Brush the inside edge with a little egg wash, fold over, and gently seal with fork. Poke 1 set of fork holes in the top of each pastry.
Chill assembled turnovers in refrigerator for at least 20 minute before baking.
Preheat oven to 400 degrees. Layout turnovers on a parchment lined sheet pan, brush with egg wash, and bake until browned and puffed, 20-25 minutes.
Chef Matt has been cooking for the wine industry in the Napa Valley for almost 20 years. Be it an intricate food and wine pairing meal, a walk around wine release party, or cooking lunch for hungry workers during harvest time, Matt thrives on the power wine and food have to bring people together. When he’s not cooking, you’ll find Matt enjoying time with his wife and daughters at their home in rural Napa County, or perhaps exploring a new fishing destination.