Clif Notes

Celebrate Easter Brunch

Originally Posted by Efrain Barragan on Thursday, March 21, 2013

Celebrate Easter Brunch with a Simple, Elegant Crepe – Light and Delicious!

– Spelt Crepes filled with Butter Roasted Asparagus, Shitake Mushrooms and Sliced Brie. Garnish with Crème Fraiche and Fresh Herbs, I used tender chives.

Use any basic crepe recipe, I used one from the “Joy of Cooking” and substituted Healthy Whole Grain Spelt Flour for the regular White Flour.

The crepes can be made one day in advance and layered between sheets of parchment paper to preserve the freshness. Serve this special brunch with a nice Clif Family Winery Gewürztraminer.


Ingredients:

  • 8 Premade Crepes
  • 8 oz. asparagus tips sliced in 2 inch pieces, cut on the diagonal
  • 8 oz. Shitake Mushrooms, sliced
  • 2 oz. Crème Fraiche
  • 8 oz. of Triple Cream Brie
  • 1 Tbsp. butter, more if you like more richness
  • 1 Tbsp. Clif Winery Extra Virgin Olive Oil


Preparation:

Preheat oven to 350F

Start assembling the ingredients to fill and garnish your premade crepes. The asparagus tips should be blanched in boiling salted water for 3 minutes. Place on a plate to cool. Meanwhile, melt the one tablespoon of butter with one tablespoon of olive oil. Sautee the shitake mushrooms for about 10 minutes or until a nice golden brown on the edges. Slice a triple cream brie in 1/4 inch slices.

Take each crepe and fill with the asparagus, shitake mushrooms, 1 oz. of sliced brie cheese and garnish with the fresh chives.

Roll and place on a plate and into the oven for 10 minutes, just long enough for the cheese to melt.

Remove from the oven and drizzle the Crème Fraiche on top and garnish with additional asparagus, mushrooms and chives.

Serve immediately.

Enjoy!

April Fools Biking Challenge

Originally Posted by Efrain Barragan on Tuesday, March 12, 2013

Let’s Fool Around!

Join us as we kick-off our 2013 April Fools Biking Challenge


Benefitting the St. Helena Family Center
Wednesday, March 27th @ Velo Vino
709 Main Street, St. Helena
From 5-7pm

A complimentary glass of wine will be provided by Clif Family Winery
15% of purchases during the event will be donated to the St. Helena Family Resouce Center
Sign up to cycle in April for a great cause at www.bikingfools.org

Sweet Potato Baked Wedges

Originally Posted by Efrain Barragan on Monday, March 11, 2013

Sweet Potato Baked Wedges with Savory Coconut Dukkah

One of my favorite comfort foods is sweet potato fries. And for a healthier option, I often bake my own sweet potato wedges at home. To spice it up a little this weekend, I added our Savory Coconut Dukkah and used my Meyer lemons to make a crème fraiche dipping sauce. They were a delicious side dish! Here’s the recipe if you want to try it out yourself.

3 Medium Sweet Potatoes
Extra Virgin Olive Oil
1 tsp sea salt
Gary & Kit’s Napa Valley Savory Coconut Dukkah

Preheat oven to 400 degrees F. Wash the sweet potatoes but don’t peel them. Cut each into 8 long wedges. Place them in a parchment lined roasting pan and brush lightly with the extra virgin olive oil. Sprinkle with salt and Savory Coconut Dukkah. Roast for about 25 minutes.

To make the dipping sauce, mix ¾ cup crème fraiche with juice from half a lemon. Add sea salt and fresh Italian parsley, chopped fine. Serve hot.

Spring Cycling in the Napa Valley

Originally Posted by Efrain Barragan on Friday, February 8, 2013

Even though we are still waking up to morning frost in the Napa Valley, spring is really just around the corner. It will soon be time to dust off your bike, tune it up and head for the hills. Nothing gets us more excited at Velo Vino than spring time in the Napa Valley. Not only do we get to release some great new vintages of our Clif Family Wines, but we also get to see our cyclist friends pop in for a visit.

This spring we will once again be coordinating weekend group rides twice monthly from Velo Vino. The rides always begin and end at Velo Vino and typically range from about 30-40 miles. The rides start on Saturdays in late April/early May depending on weather. More information will be posted on our web site soon.

If you are visiting from out of the area and want to enjoy Napa Valley by bike, consider one of our bike rental packages. We team up with the pros at Calistoga Bike Shop to offer two bike rental options from Velo Vino. All bicycles are delivered to Velo Vino the day of your ride by Calistoga Bike Shop and they will pick them up when you are done. These unique packages include one of our signature espresso drinks and a Clif Bar pre-ride and our Le Maillot Jaune VIP wine tasting experience post-ride. We offer a High Performance Road Bike Package for $110 and a Cruiser Bike Rental Package for $65.

Like this idea for touring around the Napa Valley? Just give Calistoga Bike Shop a call at 707.942.9687 and let them know you want the “Velo Vino Package”. They will take great care of you.
Whether you are a new rider, avid cyclist, local or visiting from out of town, we hope to see you, your bike and your tasting palate at Velo Vino this spring!

Wild King Salmon in Filo Crust

Originally Posted by Efrain Barragan on Wednesday, February 6, 2013

A post from our Master Chef, Anna Callaway

Wild King Salmon is here!

It is a favorite of mine and well worth the time to find just the right piece. My neighborhood fish monger just finished filleting this when I arrived!It will be carefully wrapped in a thin layers of filo dough and baked to fine flaky crust.


Enjoy this fine meal with a nice glass of the Clif Family Winery Gewurztraminer!


Ingredients:

  • 6 sheets of filo dough
  • 1 center cut of Salmon, skinned
  • 3 oz. of Neufchatel cheese at room temperature
  • fresh or prepared basil pesto
  • sea salt
  • 3 TBSP of unsalted butter, melted


Preparation:

Preheat oven to 400F.

Prepare a cookie sheet pan with a single layer of filo dough. Brush lightly with melted butter. Layer another sheet until 6 layers of dough are stacked.

Tip: Cover the filo dough with a kitchen towel while you are preparing so that the fine sheets do not dry out.


Next, remove the skin from the Salmon Filet. Lay the Salmon fillet down length of dough 1 inch from a long edge. Spread the softened cheese in a thin layer. After that, layer the pesto over the cheese.

Wrap the one inch border over the salmon and fold the other half over until the salmon is fully covered. Tuck the edges in or trim with scissors. Now brush the wrapped salmon one more time with melted butter and cut into 6 even portions.

Bake in the 400 F oven for about 20 minutes. The filo will cook to a light golden brown and the fish should be slightly opaque in the center. Transfer to a serving platter and serve.

The filo crust provides a beautiful presentation and creates a very moist salmon in contrast to the fine buttery crust. Your guests and family will love this one!

Recipe was adapted from Cooking Light Magazine

Rack of Lamb

Originally Posted by Efrain Barragan on Wednesday, February 6, 2013

A post from our Master Chef,Anna Callaway

This dish is perfect for sharing. One rack will feed 2 people or 4 as a first course for an elegant meal.

Make this for your special person and surprise them on Valentine’s Day!

The perfect wine to pair with this lamb dish is Gary’s Improv – Napa Valley Zinfandel.

Ingredients:

Preparation:

Start by making the tapenade. In a food processor, add the almonds/pistachios, olives, capers, garlic, herbs and pulse until you get a chunky but blended mixture. Slowly drizzle in the olive oil until it combines. Next, add the lemon zest and pulse 1 more time. Reserve.

Create chops of the rack by cutting to desired thickness. They should be about 1 inch thick. Season with Sea Salt and fresh ground pepper, let sit for 15 minutes prior to cooking.

Preheat oven to 425F.

Sear the lamb chops on a stainless skillet about 2 minutes on each side and then transfer to a sheet pan. Top each lamb chop with about 1.5 TBSP of the tapenade and place in the hot oven.

Cook in the oven 4 to 5 minutes for medium rare. Remove and let rest 5 minutes before serving. Share with someone you love!

* recipe is adapted from Chef Anne Burrell –

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