Goat Cheese and Fig Crostini (Pairs with our 2023 Chardonnay)

Ingredients:

• ½ French baguette, sliced
• 8 ounces goat cheese, softened
• Fig jam
• 2 tablespoons honey
• 2 teaspoons fresh thyme (optional)

Instructions:

1. Preheat the broiler. Place the baguette slices on a baking sheet and broil for about 5 minutes, or until just starting to toast. Remove from the oven.
2. Spread the softened goat cheese on each crostini. (For easier spreading, microwave the goat cheese for about 5 seconds.)
3. Top each with a small spoonful of fig jam, then drizzle with honey.
4. Garnish with fresh thyme, if desired.

Zinfandel-Kissed Short Ribs (Pairs with our 2022 Estate Zinfandel)

Ingredients:

• 4 bone-in short ribs
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 large onion, chopped
• 1 tablespoon tomato paste
• 1 cup 2022 Estate Zinfandel
• 2 cups beef broth
• 1 bay leaf
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 tablespoons butter

Instructions:

1. Preheat oven to 325°F (160°C).
2. Season the short ribs generously with salt and pepper. In an oven-proof pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the short ribs on all sides until browned (about 5-7 minutes). Remove and set aside.
3. In the same pot, lower the heat and add the chopped onion. Sauté until very soft (about 20 minutes).
4. Stir in the tomato paste, then deglaze with Zinfandel, scraping up any brown bits from the bottom.
5. Pour in the beef broth and add the bay leaf, thyme, and rosemary. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
6. Cover and braise in the oven for 3 to 3½ hours, or until the meat is tender and falling off the bone.
7. Once done, remove the short ribs and cover loosely with foil. Discard the herb sprigs.
8. Reduce the braising liquid on the stovetop over medium heat for about 10 minutes, until thickened. Stir in the butter for richness. (For a smoother sauce, blend the braising liquid before reducing.)
9. Serve the short ribs with the sauce and a final drizzle of olive oil. (We enjoy serving the shortribs with some mashed potatoes and garnishing with fresh rosemary).

Sea Salt Zin Brownies (Pairs with our Nektar Late Harvest Zinfandel)

Ingredients:

• ¾ cup butter
• 2 cups cacao bittersweet chocolate chips (reserve ⅓ cup for topping)
• 3 eggs (room temperature)
• ½ cup brown sugar
• ½ cup white sugar
• ¼ cup Late Harvest Nektar Zinfandel wine
• ⅔ cup all-purpose flour
• ¾ teaspoon kosher sea salt

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. Melt butter in a double boiler, then add the cacao bittersweet chocolate chips (reserving ⅓ cup for topping). Stir until smooth.
3. In a separate bowl, whisk together the eggs, Nektar wine, and both sugars until combined.
4. Slowly pour the melted butter and chocolate mixture into the egg mixture, stirring continuously.
5. Combine the flour and salt, then fold into the batter.
6. Pour the batter into the prepared baking dish and sprinkle the reserved chocolate chips on top.
7. Bake for 35-40 minutes.
8. Serve warm, with a glass of Nektar, of course!

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