From the Kitchen of Sleeping Dog Wines

Whenever friends gather, it often results in spontaneous recipes. We create great food from the ingredients at hand. We will be posting these to our Web site from time to time. Do you have a favorite recipe that would go well with a Sleeping Dog Wine? Let us know! info@sleepingdogwines.com

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Carrot Cake

This is an incredible cake! Light yet full of texture, with naturally sweet, healthy ingredients. It's a perfect balance with Sleeping Dog Wines Late Harvest Sauvignon Blanc.


3 eggs

1/2 cup granulated sugar

1 1/2 teaspoons grated lemon (or orange) zest

2 tablespoons fresh lemon (or orange) juice

1 cup grated carrots

1 cup ground almonds (or other nuts)

1/4 - 1/2 cup flaked coconut

1/4 cup all-purpose flour

1 teaspoon baking powder

1 pinch salt

1. Use a non-stick pan, line the bottom with non-stick liner, or prepare the cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. Preheat oven to 350 degrees F.

2. Separate the eggs and beat the yolks into the sugar thoroughly. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well.

3. Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan.

4. Bake at 350 degrees F (180 degrees C) 20-30 minutes.

The following Whipped Cream Cream Cheese recipe adds a simple, yet creamy finish.

In a small bowl, beat 1 cup whipping cream until stiff peaks form. Combine 8 oz. cream cheese, 1/3 - 1/2 cup granulated sugar, 1 tsp. pure vanilla, and 1/8 tsp. salt. Beat until smooth. Fold in whipped cream to taste.

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Dukkah

A wonderful recipe that was given to Joyce by our host at the Straw Lodge in Blenheim, New Zealand.  Dukkah can be used as a dip with oil for fresh bread, as  crust for fish or chicken, or in any other way that your imagination leads you!

1 cup hazelnuts

1/4 cup sesame seeds

1 cup almonds

1 tbsp coriander seeds

1 tbsp cumin powder

1 tsp sea salt

1 tbsp sweet paprika

1 tsp turmeric

Preheat the oven to 350 degrees F.  Bake the nuts and seeds on an oven tray for 10-15 minutes. Bake the spices on a tray for 5-6 minutes.  Remove and let cool.  When cold, put all ingredients into the food processor and pulse until the mixture is crumbly.  Pause between the pulses to prevent overheating and therefore oiling up the mixture.  Makes 2 1/2 cups. Will keep in a jar for weeks.

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Fresh Figs and Brie

I recently found fresh figs at Costco, and this simple recipe was on the package. We often pair dried figs or apricots with our dry and Late Harvest Sauvignon Blancs, and this exotic combination really takes it to another level.

Fresh figs

Brie or favorite soft cheese

Olive oil

Coarse salt

Ground Pepper

Prosciutto

Balsamic vinegar

Cut fresh (or dried, if fresh are not available) figs in half and place on a serving dish. Drizzle with olive oil, about 1/4 tsp. per fig. Dust with fresh ground pepper and coarsely ground salt. Cut Brie in slices and place on figs. Slicely thin Prosciutto and wrap around figs and cheese. If desired, heat just enough to soften the cheese and spritz lightly with Balsamic vinegar.

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Larry’s Chocolate Merlot Torte                                                    

9.7 ounces Scharffen Berger (or other quality) 70% Bittersweet chocolate

1/2-cup sugar

8 Tbs. Sleeping Dog Merlot

8 ounces butter

5 large eggs

1 Tbs. All purpose flour

Preheat oven to 350 degrees. Butter a 9-inch baking pan with removable bottom. Melt butter and set aside to cool. Place chopped chocolate in a large bowl. Combine wine and sugar in saucepan over high heat, stirring constantly. When sugar is dissolved and mixture is boiling, pour over chocolate.  Stir until melted and smooth. Add the butter in two parts and whisk until combined. Place eggs in bowl and beat with electric mixer at high speed until fluffy, pale yellow, and tripled in volume (7-8 minutes). Add eggs to chocolate in two parts, whisking to combine. Sift the flour over the batter and gently fold in. Pour batter into prepared pan. Place in larger pan and fill halfway with hot water.  Bake 30-35 minutes, until torte has slight crust on top. Cool in water bath until room temperature.

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Parmesan Jalapeno Quiche

1 9-inch unbaked piecrust
14 oz. Can artichoke quarters
8 oz. Shredded Parmesan or Romano cheese
1/4 c. feta cheese
2 T. minced jalapeno peppers (more depending on desired hotness)
1/2 c. half and half
1/2 c. lite sour cream
4 large eggs
1/4 tsp. salt
pepper to taste

Preheat oven to 350 degrees. Chop artichokes into bite-size pieces. Fill crust with artichokes and cheeses. Whisk sour cream and half and half; add eggs and whisk until fully mixed. Add jalapenos, salt, and pepper. Pour egg mixture over filled crust. Bake at 350 degrees until golden and knife inserted into pie comes clean, about 45-50 minutes.

Serve with chilled Sleeping Dog Sauvignon Blanc.

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Peggy McGarry's Impromptu Cherry Crisp

Filling:

5 cups Bing cherries

1 cup sugar (less depending on taste)

1/4 cup flour

1/4 tsp. lemon extract

Mix together in baking pan.

Topping

1-2 cups flour

1 cup oats

1/4 cup brown sugar

1/4 cup butter, softened

Mix ingredients  with fork until crumbly; sprinkle desired amount over filling.

Bake @ 350 degrees until bubbly. Top with shredded fresh lemon peel.

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Simple Steak Marinade

6 cloves garlic
1/2 tsp. Coarsely ground salt
1/4 c. olive oil
1/4 c. Sleeping Dog Merlot (or inferior substitute)
1/2 tsp. ancho chili powder
2 T. rosemary

Smash garlic cloves with the side of a large knife and place in large shallow baking pan. Mix in salt, oil, Merlot, rosemary, and ancho. Place steaks in pan and turn to coat well with the marinade. Marinade several hours, turning occasionally. Generously salt and pepper the steaks to taste before grilling. Makes enough for 4-6 steaks.

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Slow Cook Sauce for Ribs

1 T. light olive oil
3 cloves garlic, mashed or pressed
1 tsp. Coarsely ground salt
2 T. molasses
3 T. brown sugar
1 T. Worcestershire
1/2 c. Sleeping Dog Merlot
1/2 c. water or chicken broth
1can tomato paste
1/2 tsp. Dry mustard
1/2 tsp. Cayenne
1/2 tsp. Ground black pepper
1/4 c. chopped sweet onion, such as Walla Walla

Mash garlic, olive oil, and salt together. Mix molasses, brown sugar, Worcestershire, Merlot, broth or water, and tomato paste until smooth. Add spices and chopped onions.

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Spicy Syrah Barbecue Sauce

1 can tomato paste

Sleeping Dog Syrah (or inferior substitute)

1 can tomato puree             

3/4 cup ketchup

1/2 cup white wine vinegar

1/2 cup Worcestershire sauce

1/2 cup molasses

2 T. liquid honey

1 T. liquid smoke

1/4 cup minced onion

4 cloves garlic, minced

1/4 tsp. salt

1 tsp. ancho chili powder (more or less to taste)

brown sugar & water as needed

Place tomato paste in measuring cup & add Syrah to make one cup. Blend until smooth. Combine onion, garlic, & liquid ingredients in a heavy saucepan. Simmer 8-10 minutes. Stir in 1/3-1/2 cup brown sugar & chili powder to taste; heat until thick and dark. Add water (or more wine) as needed.

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Stephanie's Mom's Simple Baking Powder Biscuits

Preheat oven to 450 degrees. Lightly grease a baking sheet.

2 cups flour

1 large heaping Tbsp.  baking powder

1/2 tsp. salt

1/4 or 1/3 cup oil

2/3  or 3/4 cups milk

Mix dry ingredients, add wet stuff, mix, pat out & cut into squares.

Bake until golden brown, about 12 - 15 minutes.

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Syrah Lamb Sauce/Marinade

2-3 cloves garlic, mashed or pressed
2 tsp. Coarsely ground salt
2 T. olive oil
1/4 c. Dijon
1/4 c. Sleeping Dog Syrah
1/4 c. pureed raspberries
1 tsp. Ground pepper
1 tsp. Thyme
1 tsp. Rosemary

Smash garlic, salt, and olive oil together until blended. Mix Dijon, Syrah, raspberries and spices until smooth. Smear on lamb and marinade at least 1 hour. Grill or roast lamb your favorite way. Makes enough for 4-6 chops, and goes very well with the remainder of the Syrah.

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