Welcome to the Cabernet Sauvignon Recipes Page!

Ingredients:

• 1 pound fresh mushrooms
• 7 ounces crabmeat
• 5 green onions, thinly sliced
• 1 green or 1 red pepper, finely diced.
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground savory
• ground black pepper to taste
• 1/4 cup grated Parmesan cheese
• 1/3 cup mayonnaise
• 3 tablespoons grated Parmesan cheese
• 1/4 teaspoon paprika

Preparation:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine crabmeat, green onions, green or red pepper, herbs, and black pepper.
3. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined.
4. Refrigerate filling until ready for use.
5. Wipe the mushrooms clean with a damp towel.
6. Remove stems. Spoon out the gills and the base of the stem, making deep cups.
7. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish.
8. Sprinkle tops with Parmesan and paprika.
9. Bake for 15 minutes.
10. Remove from oven, arrange neatly on a tray or platter, and serve.

Serves 4-6 people

Ingredients:

• 3-4 pounds of short ribs
• 1/2-1 cup all-purpose flour (don't forget to add a pinch of salt and pepper to flavor)
• 1/2 stick of butter or margarine
• 3-5 sticks of celery
• 2-3 small tomatoes
• 1 large onion
• 3-4 cloves garlic, crushed/minced
• 1/2 cup Casanel Cabernet Sauvignon

1. Heat a large skillet (or any large pan) with either butter or vegetable oil.
2. Take the short ribs and roll them in the seasoned flour.
3. Brown them in the pan. (you don't have to cook them all the way, just so that all sides are browned)
4. Take out the short ribs and place them in a dutch oven or large cooking pan.
5. Heat your oven to 325 degrees.
6. Now, return to the original skillet you cooked the meat in.
7. In this pan, take chopped onions and sautee them until they're clear in color.
8. Add tomatoes, garlic, carrots, and celery.
9. Then deglaze with Casanel's Cabernet Sauvignon for rich flavor.
10. Sautee from 5-10 minutes or until vegetables are tender.
11. Return to the pan that you put the resting short ribs in.
12. Pour everything (onions, garlic, celery, tomatoes, and sauce) on top of the ribs.
13. For added flavor, add a little bit of thyme (a little less than a palm-ful) and some more diced tomatoes.
14. Bake for 2 hours at 325 degrees, until cooked through (fork tender!).
15. Garnish with bits of thyme.

Don't forget to serve these delicious sides as well:

• garlic roasted potatoes with rosemary
• balsamic mixed greens salad
• creamy cheesy polenta

Serves 4-5 people.

Ingredients:

• 5 1/4 ounces bittersweet chocolate, coarsely chopped
• 14 ounces cold heavy cream
• 3 large egg whites
• 1-ounce sugar
• Sweetened whipped cream, for garnish, optional
• Shaved bittersweet chocolate, for garnish, optional

Preparation:

1. Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer.
2. Stir chocolate until melted. Turn off the heat and let stand.
3. Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature.
4. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
5. Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once.
6. When the whites are almost completely incorporated, fold in the whipped cream.
7. Cover the mousse and refrigerate for approximately 1 hour or until set.
8. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.