The only reason to praise winter is for the comfort found in moments we stayed at our home and share a meal we cooked for our loved one and our friends. There is nothing better than opening a bottle of wine with loved ones and sharing a homemade meal that highlights the flavors that are so indicative of winter. What with left with are great memories of laughter with irreplaceable company and unforgettable flavors from the meal we had during these wonderful cold nights.
As a result of a survey conducted by Campo Viejo, the Rioja’s largest wine producers, the wine makers were inspired the by the results and produce a three-course tasting menu, designed to be enjoyed with the Campo Viejo 2010 Tempranillo. Cheeses, meats and pies, were the most popular winter food that kept many food and wine lovers in their kitchen during the cold months of December through March. and they paired beautifully with the deep cherry hues and intense red fruit notes of the Tempranillo. At $9.99 this young wine is a winner. It is incredibly approachable, yet complexed with hints of vanilla, cocoa and spice. The Campo Viejo 2010 Tempranillo is the perfect choice for any day of the year, and not only the cold winter months.
The truffles reflect the earthy undertones in the Tempranillo, and the richness of the cheese is balanced by the wine's modest acidity.
Truffle Mac & Cheese
Tempranillo and lamb are a classic pairing, and the spices found here share the spotlight with those of the Tempranillo.
Moroccan Lamb Meatballs
Maple and cinnamon inspire homeward bound thinking, while the apple embraces the Tempranillo's fruit-forward notes.
Ingredients for Pastry and filling
Apple Turnover 4 cups Granny Smith apples (about 4 medium apples), peeled, cored and chopped
2 tablespoons lemon juice
½ cup sugar
2 tablespoons butter
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon ground cinnamon
1 17.3-ounce package frozen puff pastry sheets - thawed
1-2 egg whites, lightly beaten
• 1/2 cup mascarpone, at room temperature • 2 tablespoons maple syrup
• Preheat oven to 400° F.
• Place apples in a bowl and drizzle lemon juice over them, tossing gently to coat.
• Melt butter in a large skillet over medium heat. Add apples to skillet and cook, stirring, for about 2 minutes. Add sugar and cinnamon and continue to cook, stirring occasionally, for 2-3 minutes.
• Mix together cornstarch and 1 tablespoon water in a bowl. Pour into the skillet and mix well. Cook for another minute or until sauce thickens. Remove from heat to cool.
• Unfold puff pastry sheets and trim each sheet into a square. Cut each one into 4 smaller squares. Spread apples onto the middle of each square, then fold each square in half to form a triangle. Press ends together to seal. Place the triangles 1-2 inches apart, on a slightly greased baking sheet, lined with parchment paper. Lightly brush the top of each turnover with beaten egg whites.
• Bake for 20-25 minutes or until turnovers are puffed and lightly browned. Remove from oven and cool completely.
• To make the glaze, mix together the mascarpone and maple syrup in a small bowl. Drizzle glaze over the cooled turnovers and sprinkle with cinnamon to taste.