Verjuscookbook Scribd 4

7/29/2019 Verjuscookbook Scribd 4

1/11

V E R J U SV E R J U S

Navarro VineyardsVerjus Cookbook

Mendocino Cooks!


2/11


3/11

Crab Caper Sauce with Brie

Roasted Butternut Squash Soup

1 tablespoon butter1/2 cup chopped green onion3 tablespoons capers1/2 cup shredded crab

4 teaspoons cornstarch1 cup Verjus

1 tablespoon dark brown sugar

1/8 cup pine nuts1 pound Brie wheel,

baked on serving dish2 sweet baguettes, sliced diagonally

Saute butter and onions untillightly brown. Add capers andcrab then set aside.

Whisk together cornstarch and2/3 cup Verjus and cook on lowheat until thickened and clear.

Combine crab mixture and sauce,stir in brown sugar. Add a little ofthe remaining Verjus to thin thesauce. Add pine nuts.

This sauce may be made ahead,refrigerated and reheated. Addmore Verjus when reheating toget the right consistency.

Pour over baked Brie and serve

with sweet baguette slices.

Jo BradleyThe Victorian Farmhouse

Little River, CA

1 3 pound butternut squash

2 cups sliced yellow onion2 teaspoons finely chopped garlic

1 tablespoon olive oil

2 cups chicken stock*1 1/2 cup Verjus

* We make our own dark, rich stock

at the Rendezvous. Canned chicken

broth can be substituted, but we recom-mend that you reduce 4 cups of unsalted

chicken broth by half for this recipe.

1 cup heavy creamsalt and freshly ground white pepper

Preheat oven to 375. Slice thesquash lengthwise and scoop outseeds and pulp. Place the twosquash halves flesh side down ona greased baking pan. Roast aboutone hour, until the squash can beeasily pierced with a knife. Set

aside to cool.Place the onions, garlic, olive oiland 1 cup water in a saucepanand bring to a boil. Reduce to asimmer and cook, stirring occasion-ally, until the water evaporates.Continue cooking and stirring onlow until the onions are translucent.

Scrape the flesh from the squash

with a large metal spoon. Addsquash, chicken stock and Verjusto the onions. Bring to a boil andsimmer 20 minutes. Puree inbatches in a blender or food pro-cessor and pass through a sieve.Add the heavy cream and seasonto taste with salt (about 1 3/4teaspoons) and white pepper(about 1/4 teaspoon).

Serve with a simple, colorfulgarnish such as chives.

Kim BadenhopRendezvous RestaurantFort Bragg, CA

A drive tothe town ofMendocino

always includes

a stop forfresh crab in

season.

Butternut squash isbest with this soup, but

pumpkin works too.

S O U P | 54 | S H E L L F I S H


4/11

Spinach Salad with

Pomegranate Verjus Dressing

1/3 cup Verjus1/3 cup olive oil1/3 cup canola oil1/4 teaspoon sugar1/2 teaspoon salt1 tablespoon pomegranate essence

2 tablespoons soft goat cheese

1 pound fresh spinach leaves1/2 cup pomegranate seeds

Petrale with

Verjus and Shallots

10 ounces Petrale Sole fillets2 tablespoons chopped shallots1/2 cup Verjus1/2 cup heavy cream1 teaspoon tomato paste

Rinse the fish and pat it dry withpaper towels.

Simmer the shallots and Verjus. Addthe fish and sprinkle with salt andpepper. Cover and cook over highheat for three minutes. Remove fish toa platter and store in a warm oven.

Add cream and tomato paste to theskillet. Bring to a boil and stir untilthe sauce thickens. Pour accumulatedliquid from the fish plate into the

sauce and stir. Serve immediately.

Serves Two

Fran Gage

Neighbor, Customer and Chocolatier

Philo, CA

Hollandaise for Crab

5 egg yolks1 tablespoons Verjus1/2 cup butter, melted

In a blender on low speed blendegg yolks. Slowly add Verjus. Add

hot butter in a slow steady stream.Sauce will thicken as butter isadded.

Serve with crab or asparagus.

Makes 2 cups

Jo BradleyThe Victorian FarmhouseLittle River, CA

Fall Salad with Apples,

Pears and Walnuts

1 cup Verjus1/2 cup walnut oil

1/4 teaspoon ground white pepper1/4 teaspoon ground allspice1/4 teaspoon dry mustard1 garlic clove, split

1 crisp apple1 crisp pear

1/2 pound mixed greens1/2 cup toasted walnuts

Whisk the Verjus, oil and spicestogether.

Slice the apple and pear in 1/4inch wedges and toss with dres-sing to coat (you will have someleftover.)

Serve over a bed of mixedgreens and garnish generously

with toasted walnuts.

Serves Four

Jim LarsenThe RestaurantFort Bragg, CA

Combine first six ingredients fordressing.

Mix half the dressing with 1 table-spoon goat cheese.

Toss with spinach and pomegranateseeds. Add more dressing and goat

cheese if needed.

Pat DanielsNavarro Vineyards

Philo, CA.

The spinach

salad, opposite,

tastes best withfresh homemade

Mendocinogoat cheese.

Jesus interrupts

picking Navarro

grapes to gatherapples for a

harvest lunch.

S E A F O O D | 76 | S A L A D


5/11


6/11

Pan Seared Sea Scallops

with Ponzu-Verjus and

Wasabi Cream Sauces

12 large sea scallops (1 lb)1/4 cup white flour3 tablespoons clarified butter

1/2 cup Verjus1/2 cup soy sauce1/4 cup fresh squeezed lemon juice

1 1/2 tablespoons mirin (sweet sake)1 tablespoon cornstarch1 1/2 tablespoons water

3 ounces prepared wasabi1/2 cup heavy cream2 tablespoons soy sauce

2-3 ounces prepared pickled gingerbrunoise of red yellow and green bell

peppers for confetti

In a small bowl, dissolve the corn-starch in water. In a non-reactivesaucepan, combine the verjus, soysauce, lemon juice and mirin andbring to a boil. Reduce the heat and

whisk in the cornstarch solutionuntil thickened. Set aside and allowto cool. Fill a squeeze bottle with thecooled Ponzu-Verjus sauce.

In a small saucepan, heat the cream,then whisk in the wasabi and soy. Setaside and allow to cool. Fill squeezebottle with the cooled Wasabi creamsauce.

Heat the clarified butter in a largesaute pan until hot. Dust thescallops with flour and saute untilgolden brown, about 1-1 1/2 minutesper side. Do not overcook.

Using the two squeeze bottles, drizzlethe sauces in a cross-hatched patternon 4 large warmed plates. Place 3scallops on each plate and garnish

with the pickled ginger and confetti.

Shelby CreaghMendocino CafeMendocino, CA

Navarro Cream Sauce with a

Puree of Oven Roasted Beets for

White Fish or Scallops

1 medium red beet

1 cup Verjus2 sprigs thyme1/2 peeled and finely diced shallot2 bay leaves1/4 cup clam juice1/3 cup heavy cream3/4 cup unsalted butter

1/4 tablespoon fresh lime juice1/4 cup of fresh red grape juice

salt and white pepper to taste

The ruggedbeaches on the

Mendocino coastbeckon fishermen

and sportsmen

Silver exhibits hisinnovative cuisine in

the garden of LittleRiver Inn.

Wrap beet in aluminum foil witha dash of olive oil and oven roastfor approximately 1 hour 20 min-utes at 400.

In a saucepan, combine Verjus,shallots, thyme and bay leaves;

simmer and reduce by half. Addclam juice and reduce. Add heavycream, bring to below simmeringpoint and reduce by 1/4. If saucegets too close to boiling point,take off heat then continue.

Peel and cut roasted beet intoquarters and puree with sauceuntil completely incorporated. Stir

in lime juice and fresh grape juice.Add salt and white pepper to taste.Strain through a very fine sieve.

Serve over any grilled or sautedwhite fish or scallops.

Makes Five 2.5-3 oz servings

Silver CanulThe Little River Inn

Little River, CA

S E A F O O D | 1110 | S E A F O O D


7/11

Pork Loin with

Verjus and Fennel

1 four to five pound pork loin

1/2 cup fennel leaves (packed)

or1/4 cup fine chop fennel root1 1/4 cup Verjus1 cup dry white wine (Navarro

Gewrztraminer)2 cloves garlic, minced1/4 teaspoon fresh ground

black pepper1/2 cup chicken stock

Pat has been the manager ofNavarros tasting room for over

twenty years. Her meals are atestament to her tasting skills.

Mix all ingredients except porkand 1/4 cup Verjus in large glassbowl or baking dish. Pierce porkso that liquid can penetrate.Marinate at room temperature atleast 2 hours or marinate a fewhours in the fridge, then take out 2hours before cooking so it reaches

room temperature.Preheat oven to 425 and bake for20 minutes. Reduce heat to 350and cook for 1 to 1 1/2 hours,basting every 20 minutes.

Remove pork to a carving plateand pour and scrape drippingsinto a pan. Add 1/4 cup Verjusand chicken stock and reduce for

20 minutes. Slice pork and servewith the sauce.

Serves Four

Pat DanielsNavarro VineyardsPhilo, CA

Pork Scallopini with

Fresh Rosemary and

Sundried Tomatoes

4 pound pork loin

flour for dredging4 teaspoons butter1/4 cup olive oilsalt and pepper

1/4 cup minced shallots1-2 tablespoons flour

4 teaspoons fresh lime juice1/4 cup fresh orange juice1/4 cup julienned sundried tomatoes2 teaspoons fresh rosemary

1 cup Verjus

Cut the pork into 1/8 inch slices and

pound lightly. Dredge with flour.Heat the butter and oil in a sautpan. Add pork and brown on bothsides. Salt and pepper to taste andremove to a warm platter.

Add shallots to pan and cook tosoften. Add enough flour to forma roux.

Add lime juice, orange juice, sun-

dried tomatoes and rosemary thencook for one more minute.

Deglaze with Verjus and pour sauceover pork platter. Garnish with freshchopped parsley.

Serves Four

Jim Larsen

The RestaurantFort Bragg, CA

Rosa usually

dries a portionof Navarrosbumper crop of

tomatoes, perfectto use in the

winter with thispork recipe from

The Restaurant.

P O R K | 1312 | P O R K


8/11

Roasted Lemon Pepper Duck with

Navarro Verjus Sauce

1 Muscovy duckzest of 1 lemon1/2 teaspoon fresh ground black pepper1/2 teaspoon salt1 teaspoon chopped garlic

2 shallots, thinly sliced1 tablespoon butter1 cup Verjus1 basket blackberries1/2 cup duck or chicken stock

Preheat oven to 450. Working

from cavity side, gently slide fingerin between the meat and skin of theduck. Combine lemon zest, salt, pep-per and garlic then rub under theskin on to surface of duck meat. Tiethe legs together and roast about 40minutes, until done.

Sweat shallots in butter until soft.Turn heat to high and add Verjus,

reduce by half and add blackberriesand chicken stock. Reduce by halfagain and strain through a fine meshstrainer, pressing to remove as muchsauce as possible. Reduce to desiredconsistency and keep warm.

Cut breast meat from duck and cutlegs at the thigh joint. Pour sauceover and serve with roasted sweetpotatoes mashed with garlic.

Serves Two

Nicholas PettiMendo BistroFort Bragg, CA

If blackberries arent availablefor this recipe, raspberries area nice substitute.

Poulet au Verjus

1 chicken cut into pieces1/3 cup floursalt and pepper

2 tablespoons light olive oil2 T unsalted butter1 cup Verjus4 shallots peeled and sliced2 tomatoes peeled, seeded and chopped1 tablespoon tomato paste1 cup chicken stock2 tablespoons parsley, chervil

and or tarragon

Season chicken with salt and pepperand coat with flour. Brown slowlyin skillet about 5-7 minutes per side.Remove chicken to plate and pouroff excess fat from skillet. Deglazeskillet with Verjus. Add shallots,tomatoes and paste. Return chickenand simmer 5 minutes on high heat

to reduce liquid by half. Add stockand return to gentle simmer another5-8 minutes, turning chicken piecesonce. Remove chicken to low ovenand reduce sauce in pan to concen-trate flavors and thicken. Off heatswirl in remaining tablespoon butterand fresh chopped herbs. Servesauce over warm chicken.

Serves Four

Chris KumpCaf BeaujolaisMendocino, CA

P O U L T R Y | 1514 | P O U L T R Y


9/11

Rabbit Pasta with Verjus and

Whole Grain Mustard

1 pound rabbit meat, preferably loinflour3 tablespoons canola oil1 1/2 cups Verjus1 tablespoon shallots, finely chopped2 cups heavy cream

4 teaspoons whole grain mustardsaltblack pepper, fresh groundwhite pepper, fresh groundchives, chopped for garnish

Cut the rabbit meat into strips about1/4 inch by 2 inches. Pat the meatdry, season liberally with salt andfresh ground black pepper, dredge inflour then toss in a strainer toremove excess flour. Meanwhile, heatoil in a large saute pan until almostsmoking. Add some of the rabbit-enough so that it cooks in a singlelayer without crowding. Cook, toss-

ing lightly until browned. Repeatwith the rest of the rabbit. If the panbegins to burn, wipe clean and startwith fresh oil.

When all the rabbit is cooked,degrease the pan. Add the Verjus andshallots and cook until the shallotsare translucent and the Verjus isreduced to a golden, syrupy consis-

tency. Add the cream and reduceuntil thickened to a nice sauce.Whisk in the mustard. Season totaste with salt and freshly groundwhite pepper. Add the rabbit back tothe sauce and toss to coat the meat.

Serve over Fettuccini withchive garnish.

Serves Four


Rack of Lamb with Verjus-Shiitake

Mushroom Reduction Sauce

1/4 cup olive oil8 Shiitake mushroom caps, quartered2 tablespoons minced shallots2 tablespoons minced garlic2 tablespoons whole grain mustard1 cup Verjus

1/2 cup veal or beef stocksalt and pepper

4 six to eight ounce racks of lamb(4 bones per rack)

salt and pepper1/4 cup olive oil

In saucepan heat olive oil until almostsmoking. Add mushrooms, shallots,

garlic and mustard. Cook on mediumheat 3 minutes. Add Verjus andreduce by half (about 10 minutes).Add veal or beef stock and reduceuntil sauce is desired consistency(about 10 minutes). Add salt andpepper to taste.

Sprinkle racks with salt & pepper. Inlarge saut pan, add olive oil and heatuntil almost smoking. Carefully addlamb and sear until golden on allsides. Place in 450 oven for 15 - 20minutes. Remove from oven and letrest for 5 minutes. Cut into 4 chopsand fan out on plate or platter. Sauceand serve immediately.

Serves Four

Steve Smith

Albion River InnAlbion, CA

Okay, we admit it.

Sometimes rabbits nibbleour lettuce and vines andsometimes we nibble rabbit.

Navarro was a sheep ranchbefore the land was planted tograpes in 1974. We still raisea few lambs each year.

L A M B | 1716 | R A B B I T


10/11

Verjus Granite

3/4 cup water6 tablespoons sugar1 cup Verjus2 tablespoons lemon juice

Place the water and sugar in asaucepan and bring to a boil,stirring to dissolve the sugar.Remove from heat and stir inthe Verjus and lemon juice. Letcool to room temperature. Placein a shallow container in thefreezer. Stir every hour while themixture is freezing to keep ithomogenous, until it is a fairly

thick slurry. To serve scrape thesurface with a fork, creatinglarge crystals.

Mint Verjus Granite

1 recipe Verjus Granite1/2 cup fresh mint leaves

After removing the sugar andwater from heat, add mintleaves. Cover and leave to infusefor five minutes, then strain andproceed with Verjus Graniterecipe.

Yields 2 cups

Kim Badenhop

Rendezvous RestaurantFort Bragg, CA

Verjus Sorbet

4 cups water2 cups sugar3 cups Verjus

Place the water and sugar in asaucepan and bring to a boil, stirringto dissolve the sugar. Remove from

heat and stir in the Verjus. Let cool toroom temperature. Place in ice creamfreezer and freeze according to manu-facturer's instructions.

Yields 1/2 gallon


Navarro Verjus Poached Pears

4 fresh firm pears (not too ripe)

2 cups Verjus

1 cup granulated sugar1 lemon, sliced1 cinnamon stick

4 cloves

1/2 cup chopped toasted walnuts1/2 cup whipped cream

Preheat oven to 350. Skin pears,leaving stem on. Remove the corefrom bottom without piercing thetop. Soak pears for 5 minutes inVerjus to prevent discoloration.

Strain Verjus into a heavy pot andadd lemon slices, sugar, and cinna-mon. Simmer gently until it becomesa light syrup (225).

Stick a clove into each pear nearthe stem. Place pears in the syrup,cover and bake until soft (about 45minutes).

Serve hot or cold with whippedcream and toasted chopped walnuts.

Serves Four

Jean and Anne DuvigneaudNavarro VineyardsPhilo, CAJean and Anne keep

the crush crew fedand happy duringthe harvest.

D E S S E R T | 1918 | D E S S E R T


11/11

Navarro produces Verjus from green grapespicked off estate-grown Chardonnay andPinot Noir grapevines. Sometimes the varieties arebottled separately and sometimes they are blended.As of Fall, 2001, Navarro Verjus sells for $8.50per 750 ml. bottle. Deduct 5% for 6 bottle orders,10% for 12 bottle orders. Verjus is non-taxable andcan been delivered in the continental United States

with the following additional shipping prices:

To order please phone 800-537-9463, fax (707) 895-3647, send us an email at [email protected] check out our website at www.navarrowine.com.You can also send us a letter at POB 47, Philo, CA

95466. Verjus orders can be combined with ordersfor Navarros non-alcoholic Gewurztraminer andPinot Noir Grape Juices. When ordered with wine,alternate shipping rates may apply. Availability andprices are subject to change so please contact us forthe latest.

How to purchase

Navarro Vineyards Verjus.

Too busy to cook?

Try tasting Navarro Verjus by making reservationsat one of these Mendocino county restaurantswhich feature recipes with Verjus:

Albion River Inn (707) 937-4044Caf Beaujolais (707) 937-5614Little River Inn (707) 937-5942MacCallum House (707) 937-5763Mendo Bistro (707) 964-4974Mendocino Cafe (707) 937-2422Moosse Caf (707) 937-3611Rendezvous (707) 964-8142The Restaurant (707) 964-9800Victorian Farmhouse (707) 937-0697

CALIF WEST CENTRAL EAST

1-3 bottles $7.00 $8.00 $9.00 $10.00

4-6 bottles $8.50 $10.00 $13.00 $16.00

7-12 bottles $12.00 $15.00 $21.00 $26.00

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Verjuscookbook Scribd 4