{"id":12889,"date":"2016-04-20T09:30:10","date_gmt":"2016-04-20T14:30:10","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=12889"},"modified":"2016-04-20T09:30:10","modified_gmt":"2016-04-20T14:30:10","slug":"cass-vineyard-winery-recipe","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2016\/04\/20\/cass-vineyard-winery-recipe\/","title":{"rendered":"Cass Vineyard & Winery Recipe"},"content":{"rendered":"
\"Cass<\/a>

Cass Vineyard & Winery<\/p><\/div>\n

After attending the CABs of Distinction event last week in Paso Robles\u2019s wine country, we have been visiting each of the wineries that\u00a0 are members of the CAB Collective group. The recipe below is from Cass Vineyard & Winery<\/a> and calls for 1\/2 cup of their Cass\u201913 Backbone Syrah. I would suggest reading the complete recipe ahead of time.<\/p>\n

When visiting Paso Robles’ wine country be sure to stop by Cass Winery to enjoy the atmosphere while\u00a0tasting wines and enjoying foods created by Chef Lovejoy.<\/p>\n

Cheers!
\nKathy<\/p>\n

 <\/p>\n

Mushroom Duxelles with Roasted Garlic Goat Cheese on Crostini\u00a0<\/b><\/p>\n

by Jacob Lovejoy, Executive Chef at Cass Vineyard & Winery<\/p>\n

Makes 8 servings<\/p>\n

For the Cheese:<\/strong><\/p>\n

Ingredients<\/i><\/p>\n

6 oz fresh goat cheese
\n10 cloves roasted garlic
\nsalt and pepper to taste<\/p>\n

Directions<\/i><\/p>\n

Using the flat edge of a knife, smash the garlic cloves into a paste. \u00a0Combine the garlic, Chevre, and salt and pepper in a small bowl and beat until combined. \u00a0Refrigerate, but remove from fridge 1\/2 hour before serving to allow time for it to soften.<\/p>\n

For the Duxelles:<\/strong><\/p>\n

Ingredients<\/i><\/p>\n

1 pound assorted mushrooms (Cremini, Oyster, Chanterelle, etc)
\n3 tablespoon unsalted butter
\n\u00bc\u00a0 cup shallots
\n\u00bd\u00a0 cup Cass \u201913 Backbone Syrah<\/a>
\nkosher salt
\nfreshly ground black pepper<\/p>\n

Directions<\/i><\/p>\n

Place 1 pound of assorted stemmed and quartered mushrooms in the bowl of a food processor fitted with a blade attachment and pulse until very finely chopped. Melt 3 tablespoons unsalted butter in a large frying pan over\u00a0medium\u00a0heat. When the foaming subsides, add 1\/4 cup finely chopped shallots and cook until softened and translucent, about 4 minutes. Reduce heat to low, add chopped mushrooms, and cook, stirring occasionally, until all the liquid has evaporated and the mushrooms have formed a thick paste, about 25-30 minutes. Season with salt and freshly ground black pepper to taste, and add the Cass \u201913 Backbone Syrah.\u00a0 Cook until evaporated, about 5 minutes.<\/p>\n

For the Crostini:<\/strong><\/p>\n

Ingredients<\/i><\/p>\n

16 slices (1\/4 inch thick) sourdough baguette
\n3 tablespoons olive oil
\nSalt and pepper<\/p>\n

Directions<\/i><\/p>\n

Preheat oven to 350 degrees.\u00a0 Arrange bread on a baking sheet and brush both sides with olive oil.\u00a0 Lightly season one side with salt and pepper.\u00a0 Bake for 10-15 minutes until golden brown and crunchy throughout<\/p>\n

To Assemble:\u00a0 Spread a healthy layer of the goat cheese mixture on the crostini and top with a spoonful of the mushroom duxelles.\u00a0 Garnish with fresh chopped parsley<\/p>\n