Receipes paired with Plaisance 2009 Tempranillo and the 2009 Cabernet franc

Baked Pork Tenderloin

Baked Pork Tenderloin Ingredients: Pork tenderloin Salt Pepper Olive oil Directions: Preheat oven to 350 degrees. Rinse (and trim tenderloin if necessary) pat dry and rub with olive oil, salt and pepper. Heat a frying pan to medium high and sear tenderloin on all sides in olive oil to golden brown. Place tenderloin in a roasting pan and bake for approximately 40 minutes or until the interior temperature reaches 160 degrees. Wrap in foil and let rest for 10 minutes. Slice and serve.

Printable recipe in PDF format

Wild Rice & Mushrooms

Wild Rice with Mushrooms Ingredients: 1 cup wild rice 1 ¾ cups of chicken broth 1 med. Yellow onion 3 celery stocks 4 ounces of mushrooms olive oil ¼ tsp. thyme salt and pepper Directions: Chop onions, celery and mushrooms and sauté in olive oil until the moisture from the mushrooms is almost gone. Set aside. Bring the chicken broth to a boil and reduce heat to add a tsp of olive oil and the rinsed rice. Reduce heat to simmer and cook for 45 minutes or until the liquid is gone. Combine the rice and mushroom mixture and serve.

Printable recipe in PDF format

Mascarpone Chocolate Cream

Mascarpone Chocolate Cream Ingredients: 1 pound mascarpone cheese, at room temperature 8 ounces bittersweet or semisweet chocolate, melted ½ cup powdered sugar Directions: Using an electric mixer, beat the mascarpone cheese, melted chocolate and powdered sugar in a mixing bowl until smooth and fluffy. Use in layers for cake or trifle.


Ganache Ingredients: 8 ounces bittersweet baking chips 1 cup heavy cream Directions: Place the chocolate in a medium heatproof bowl. Bring the cream to a full boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan to almost boiling over. Immediately pour the cream over the chocolate pieces and tap the bowl to settle the chocolate into the cream then let it stand for 1 minute. Using a rubber spatula, slowly stir from the center in a circle and working out to the sides until all the chocolate is melted about 2 minutes. Let the ganache sit a room temperature until it cools to about 70 degrees. Once it reaches 70 degrees it is ready to be used or stored in covered bowl in the refrigerator for up to 2 weeks.

Printable recipe in PDF format

Devil's Food Cake

Devil’s Food Cake 2 cups all purpose flour 1 tsp baking soda 3/4 tsp salt 1/2 cup butter 1 1/3 cups granulated sugar 2 medium eggs 4 oz of unsweetened chocolate melted 1 whole milk 1 tsp vanilla extract Preheat oven to 350 degrees. Grease, and line 2 - 1 ½ in. deep by 9 in. layer pans. Mix flour, soda and salt in a medium bowl and set aside. In a larger mixing bowl beat butter and sugar at medium speed until mixed and light. Add eggs one at a time until very light and fluffy about 4 minutes. Mix in melted chocolate. At low speed beat in flour mixture along with milk and vanilla just until smooth. Divide mixture between the pans and bake for 25 to 30 minutes. Test for doneness then cool.

Printable recipe in PDF format

BonAppetit - Enjoy!

©2010 Plaisance Ranch