BELLE JOLI WINERY

Grilled Ribeye Steak with Belle Joli St. Cab  Sauce

Ingredients

Instructions
Brush steaks with oil and season with salt and pepper. Place wine in a saucepan over high heat. Simmer until reduced by half. Add the beef stock, Balsamic vinegar and shallot. Reduce again by half. Add the parsley. Prepare a fire in your barbecue. When ready, grill the steaks as soon as the flames subside. Serve with the Cabernet sauce. Serves 4 (or more) Notes: Savor with Belle Joli St. Cab

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Peaches with Belle Joli St. Cab and Raspberries

Ingredients

Instructions
Pour the wine into a stainless steel saucepan. Add the sugar and the peaches. Bring to the boil then turn the heat down to a mild simmer. Leave the peaches to cook slowly until they are thoroughly tender (about 20 minutes or so). Lift them out with a draining spoon and set aside in a serving dish. Turn the heat up and let the liquid boil until it is slightly syrupy. Taste it for sweetness. Add more caster sugar or honey if you think it needs it. Pour the syrup over the peaches, scatter over the raspberries and leave to cool. Chill in the fridge, turning the peaches occasionally in their syrup. NOTES : An old-fashioned sort of dessert (you couldn’t call it a pudding) that is probably best served chilled. Cream or yogurt is tempting, but not strictly necessary.

Holiday Cookies with Belle Joli St. Cab

Ingredients
12 ounces bittersweet chocolate, chopped
1/4 cup unsalted butter
1/2 cup plus 2 tbsp. all-purpose flour
1 cup almond meal
3/4 tsp. baking powder
1/2 tsp. salt
3 large eggs
1/2 cup sugar
6 tbsp (but don’t feel limited to just that, trust us) Belle Joli St. Cab
Granulated sugar and powdered sugar (for rolling)
Directions
Melt the chocolae and butter in a bowl over simmering water, stirring occasionally with a rubber spatula. Remove from heat and set aside.
Meanwhile, combine dry ingredients in a bowl and set aside.
In a mixing bowl, whisk together eggs and sugar (just to combine, don’t overdo it). Stir in Belle Joli St. Cab. Add the reserved chocolate mixture and mix well to combine, then stir in the dry ingredients just until incorporated. Cover the bowl with plastic wrap and refrigerate until mixture is firm enough to shape (recommend 3-4 hours at a minimum).
Form chilled mixture into one-inch balls (may want to use an ice-cream scoop to help). Roll the balls in the granulated sugar, then in powdered sugar and place them on cookie sheets (covered with parchment or Silpat), leaving about one-inch in between. Bake each cookie sheet at 350-degrees for 10-12 minutes (balls should split apart).
That’s it, it’s that easy! Enjoy!

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Venison Medallions with Cherry-Wine Sauce

Ingredients:

 1/2    cup  Belle Joli’ Mon Cherry (Cherry Wine)
1/2    cup  Dried tart cherries
1/2    tsp  Dried thyme
14 1/4     oz  Fat-free beef broth
16    whl  allspice
16    Juniper berries, optional
1/2    tsp  Salt, divided
1/8    tsp  Pepper
6    Venison tenderloin steaks 4 ounces each -about 1 1/2 inch thick
2    tsp  Margarine
Cooking spray
1/2    cup  Minced shallots
2    Garlic cloves, minced
2    tsp  Water
1    tsp  Cornstarch

Method:
1. Combine first 4 ingredients in a small saucepan. Bring to a boil. Remove from heat. Cover; set aside.

2. Place allspice and juniper in a spice or coffee grinder; process until finely ground. Sprinkle 1/2 teaspoon allspice mixture, 1/4 teaspoon salt, and pepper over venison. Melt margarine in a skillet coated with cooking spray over medium-high heat. Add venison; cook 5 minutes on each side or until browned. Reduce heat to medium; cook 3 minutes on each side or until desired degree of doneness. Remove venison from skillet; keep warm.

3. Add shallots and garlic to skillet, saute 2 minutes. Add cherry mixture, 1 teaspoon allspice mixture, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1 cup (about 3 minutes). Combine water and cornstarch; add to cherry mixture. Bring to a boil; cook 1 minute, stirring constantly. Serve sauce with venison.

Yield: 6 servings (serving size: 3 ounces venison and 2 tablespoons sauce).

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