B&B Recipes: Goosecross Napa Valley Family Winery

In order to enhance your enjoyment of Goosecross wines, Colleen requested that we post the following recipes that were generously provided to Goosecross by some of Napa Valleys best Bed & Breakfasts and Inns. We hope you enjoy them and please, visit often because there are more great recipes to come!

Asparagus & Swiss Cheese Frittata ... by Beazley House

Frittata is one of the easiest brunch entrees there is. This recipe is one of the cheesiest we've seen - which makes it a wonderful pair with Goosecross Chardonnay or Sauvignon Blanc.

1/3 cup low-fat Bisquick baking mix
2 egg whites
1 cup liquid egg substitute
1/4 teaspoon minced garlic
1 teaspoon onion powder
1 cup nonfat milk
2/3 cup nonfat non-dairy creamer
3/4 cup canned asparagus, drained and cut
2 tablespoons dried minced onion
4 ounces part skim mozzarella cheese, grated
4 ounces Swiss cheese, grated
Pepper to taste

Preheat oven to 350 degrees F.

In a blender, combine Bisquick, egg whites, egg substitute, garlic, onion powder, nonfat milk, and non-dairy creamer.

Spray a 10-inch pie plate with nonstick cooking spray. Arrange asparagus in bottom of plate. Top with cheeses and minced onion. Slowly pour in liquid mixture. Bake for 45 minutes, or until a knife inserted in the center comes out clean.

Barbequed Shrimp ... by Aurora Park Cottages

Joe from Aurora Park says, "I will warn you. I tried to cut back on the fats and the dish didn't taste the same. Don't change it. Just drink lots of spicy, Goosecross Zinfandel wine before, during and after the meal.

If you're going to cook the shrimp on the grill, make the BBQ sauce and keep it in a separate container. Skewer the shrimp on double skewers - it's too hard to turn if it's only on one. Baste the shrimp with the sauce during the last 2 minutes of grilling. This keeps the margarine from burning. ENJOY!!"

3 slices bacon, chopped into 1/4-inch pieces
1/2 pound margarine
2 tablespoons Dijon-style mustard
1 1/2 teaspoon chili powder
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
2 cloves garlic, crushed
2 tablespoons crab boil seasoning blend (see note)
1/2 teaspoon Tabasco or similar hot sauce
1 1/2 pounds large gulf shrimp with shells

Preheat oven to 375 degrees F.

In a small frying pan, fry bacon until clear. Add the margarine along with all the other ingredients except the shrimp. Simmer for 5 minutes or until the mixture becomes aromatic.

Place the shrimp in an open baking dish or large pie dish and pour sauce over the top. Toss to coat. Bake in an uncovered dish for 20 minutes, stirring twice during the baking.

Serve hot with plenty of paper towels. Let guests peel their own - or try eating them shell and all.

Note: Crab boil (also called fish boil or shrimp boil) is a mixture of herbs and spices added the water for cooking seafood. Look for it in the spice aisle, or at the fish counter of your supermarket.

Brandy Baked Brie ... by La Belle Epoque

A rich, creamy-sweet dish that'd be as perfect as an appetizer as it'd be for dessert.

We prefer to serve this dish with Goosecross Cellars Chardonnay, sliced baguettes, and perfectly ripe pears.

1 1/2 cups brown sugar
1/2 cup brandy
2 cups chopped walnuts or pecans
1 1-pound wheel of Brie or Camembert cheese

In a mixing bowl, combine sugar and brandy. Stir in chopped nuts.

Place Brie on an ovenproof serving platter and spoon nut mixture over the top, covering the Brie completely. Wrap platter in plastic and refrigerate for at least 2 hours.

Preheat oven to 400 degrees F.

Remove Brie from refrigerator, unwrap, and bake for 10 to 15 minutes until cheese melts.

Cool slightly and serve.

Cabernet Sauce ... by Hennessey House

Serve this yummy on top of all your favorite desserts - fruit, cakes (especially chocolate), and ice cream.

For best results, use Goosecross Napa Valley Cabernet Sauvignon.

2 cups Cabernet Sauvignon
1 1/2 cups sugar
2 sticks cinnamon

Combine all ingredients and bring mixture to a gentle boil.

Reduce heat and let sauce simmer for about 30 minutes, until thickened.

Strain, store and refrigerate.

Chili Cheese Puff ... by The 1801 Inn

Savory and delicious, especially when served with salsa and plenty of Goosecross Syrah, this puff is a popular dish with men.

12 to 15 eggs
1 cup Bisquick baking mix
2 cups milk
8 ounces feta cheese, crumbled
12 ounces Swiss cheese, shredded
2 cups cottage cheese
1 teaspoon grated nutmeg
1 1/2 cups Jack cheese, shredded
1 4-ounce can diced green chiles

Preheat oven to 350 degrees F.

In a large bowl, mix all ingredients together. Pour into a greased 9 x 13-inch pan. Bake for 50 to 60 minutes.

Creamy Zucchini Quiche ... by Adagio Inn of St. Helena

Excellent with Goosecross Cellars Chardonnay or Sauvignon Blanc!

1 9 1/2- or 10-inch unbaked pastry shell
2 tablespoon Dijon mustard
2 cups grated zucchini
2 cups grated Monterey Jack cheese
8 large mushrooms, sliced
2 tablespoons butter
1 8-ounce package cream cheese
1/2 cup whipping cream
2 egg yolks
1 egg

Preheat oven to 450 degrees F.

Spread bottom of pastry shell with mustard. Bake for 10 minutes. Cool.

Reduce oven to 350 degrees F.

Place zucchini between paper towels and squeeze out as much liquid as possible. Place in large bowl with 1 cup of Monterey Jack cheese.

In a food processor, blend cream cheese, whipping cream, egg yolks and egg. Stir into zucchini mixture.

Sauté mushrooms in butter. Add to bottom of pastry shell. Place pastry on baking sheet and carefully pour in zucchini mixture. Sprinkle the remaining Monterey Jack on top and bake for 45 minutes, until top is puffy and golden and a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Serves 6.

Doris' Torte ... by Foothill House

This is an easy - and impressive - dish to bring to your next cocktail party. As long as they're serving plenty of Goosecross Chardonnay, Syrah or Zinfandel to go with it!

1 pound cream cheese, softened
1/4 pound (1 stick) butter
1 teaspoons minced garlic
1/2 pound thinly sliced Provolone cheese
1/2 to 1 cup pesto
1/2 cup of oil-packed sun-dried tomatoes
1/2 cup pine nuts

In a food processor, combine cream cheese, butter and garlic.

Line a square or rectangular mold with plastic wrap. Line the mold with Provolone, with slices extending over the edges. Spread one third of the cream cheese mixture evenly into the mold. Spread half the pesto evenly into the mold. Spread the sun-dried tomatoes into the mold.

Add another third of the cream cheese mixture, the balance of the pesto, and the remaining cream cheese mixture. Fold the sides of the cheese over the mixture to encase it. Refrigerate for several hours.

Before serving, invert mold onto serving plate and remove plastic wrap.

Hot Artichoke Dip ... by Castle In The Clouds

Serve this richly-flavored dip with Goosecross Cellars crisp Sauvignon Blanc and plenty of crusty crostini.

1 large can artichoke hearts, drained and chopped
1 4 oz. can diced green chilies
1 cup grated parmesan cheese
3/4 cup mayonnaise
2 cloves minced garlic

Preheat oven to 350 degrees F.

Combine all ingredients and pour into a baking dish or pie pan. Bake for 20 to 30 minutes or until dip is bubbling. Serve hot.

Mexi-Cali Strata ... by The Ink House

Satisfying south-of-the-border flavors. Pair them with Goosecross Syrah or Sangiovese and serve for lunch, brunch or dinner.

5 cups grated pepper Jack cheese
1 1/2 cups chopped red onion
3 cloves garlic, minced
21 ounces canned chopped chiles, drained and blotted
15 corn tortillas, cut or torn into 1-inch strips
6 medium tomatoes, diced
15 egs
1 1/4 cups milk
1 teaspoon ground cumin
1 1/2 teaspoons salt
1 teaspoon pepper
Sprinkle of paprika
Sour cream and salsa for topping

In a medium bowl, mix together cheese, onion and garlic.

Spray 9 x 13-inch baking pan with nonstick cooking spray. Arrange one third of chiles in bottom of pan. Top with one third of tomatoes, 5 tortillas and one third of cheese mixture. Repeat layers two more times.

In a large bowl, mix egg, milk, cumin, salt and pepper. Pour egg mixture over baking pan. Sprinkle top with paprika. Cover and refrigerate several hours or overnight.

Preheat oven to 350 degrees F. Bake strata uncovered for 45 minutes. Cool 15 minutes before cutting into 15 squares. Cover and allow to set 10 more minutes before removing from dish. Top each serving with sour cream and salsa.

Serves 15.

Pasta With Three Cheeses ... by Wine Way Inn

Owner Cecile thinks this is probably her family's favorite dish. (Her assistant gets upset if Cecile doesn't bring her leftovers - so now Cecile makes double batches so there's enough for everybody.)

Cecile recommends serving this dish with Goosecross Merlot or Sangiovese.

3 tablespoons olive oil
1 medium onion, finely chopped
4 cloves garlic, crushed
3 tablespoons flour
3/4 cups milk
1/2 cup dry white wine
1 teaspoon dry basil
1 teaspoon dry oregano
1/2 teaspoon pepper
1/2 teaspoon salt
4 cups grated sharp cheddar cheese
4 cups grated longhorn cheese
1 cup grated Parmesan cheese
18 ounces mostaccioli or penne pasta, cooked al dente and drained

Preheat the oven to 350 degrees F.

In a 1-quart saucepan over medium heat, add the oil, onion and garlic. Sauté until the onion is translucent, then stir in the flour, making sure that it's absorbing all the oil. Add the milk, stirring constantly to avoid lumps, then add the wine and seasonings. Add all the cheeses except 1/2 cup of the Parmesan. When all the cheeses have melted and the sauce has a nice velvety texture, arrange the pasta into a 13x9 greased pan and pour the sauce over it. Stir, making sure the pasta is evenly coated.

Sprinkle the remaining Parmesan over the top and bake for about 40 minutes. If your family likes a lot of crusty bits, put it under the broiler for about 4 minutes more.

South Western Sausage & Cheese Casserole ... by Cedar Gables Inn

This easy-to-make casserole is delightful for brunch, lunch or dinner. For the icing on the cake, serve it with a dollop of sour cream and salsa, or with simply a dusting of paprika. Either way, try it with Goosecross Zinfandel or Chardonnay - both pair nicely with the south-of-the-border flavors.

2 7-ounce cans chopped mild green chiles
6 corn tortillas, cut into strips
12 ounces sausage cooked, drained and crumbled into tiny pieces
1/2 pound Jack cheese, shredded
1 tomato, sliced thin
8 eggs
1/2 cup whole milk
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic salt
1/4 teaspoon onion salt

Paprika to taste

Butter a 9 x 12-inch baking dish. Spread one can of chiles into the dish. Top evenly with half of the tortilla strips, half of the sausage and half of the cheese. Follow with remaining chiles, tortilla strips, sausage and cheese. Press down any protruding tortilla pieces, then top with the tomato.

In a medium size bowl, beat eggs, milk, cumin, pepper, garlic salt and onion salt. Pour over casserole. Dust with paprika. Cover and refrigerate for at least an hour, or as long as overnight.

Preheat oven to 350 degrees F. Bake casserole for 1 hour and 10 minutes, or until edges are lightly browned. Remove from oven and let rest 5 to 10 minutes before cutting to serve.

Serves 8.

Sundried Tomato & Feta Frittata ... by The Daughter's Inn

In a blender whirl:
1 teaspoon garlic powder
2 egg whites
1 cup liquid egg substitute
2/3 cup non-fat half & half
1 cup non fat milk
1/3 cup Bisquick

Then in a pie dish combine:
1/2 bag (4 oz) Italian Blend cheese
1/2 bag (4 oz) reduced fat sharp Cheddar cheese
Sprinkle Julienne cut sundried tomatoes
Grate Basil & Tomato Feta (to taste)

Spray 10" pie dish with on-stick cooking spray. Layer pie plate with cheese mixture and slowly pour in Bisquick mixture. Bake at 350 degrees for about 60 minutes (until mixture is set).

Goosecross Cellars
We're in Yountville... "The Heart" of Napa Valley
1119 State Lane, Yountville, CA 94599 * 707.944.1986
Open - 10 a.m. to 4:30 p.m. daily - (800) 276-9210

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