Our Recipes

Spiced Butternut Squash Apple Soup

  •  2 tablespoons olive oil
  •  1 onion, chopped
  •  2 garlic cloves, chopped
  •  1 inch fresh ginger, grated (2 tablespoons)
  •  1/2 teaspoons turmeric
  •  1/8 teaspoon cinnamon
  •  1/8 teaspoon cardamom
  •  Dash ground cloves
  •  2 carrots, peeled and chopped
  •  1 tart apple, peeled, quartered, and chopped
  •  4 cups chopped butternut squash
  •  Coarse salt and pepper
Heat olive oil in a medium saucepan over medium heat. 

Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. 

Add carrots, apple, squash, and 3 cups water. 

Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.

Cook until vegetables are tender, about 20 minutes.

Let cool slightly.

Working in batches, puree until smooth in a blender. 

Adjust seasoning, if necessary.

Enjoy with friends and 2010 Barrel Fermented Chardonnay

Dark Chocolate CMAC Truffles

  • ½ cup heavy cream
  • 8 ounces bittersweet chocolate (Ghirardelli 60%)
  • 6 tablespoons unsalted butter, cut into small pieces
  • ½ cup Ridge Road Call Me a Cab
  • cocoa powder
Coarsely chop chocolate and place in medium sized bowl.  

Bring cream to a simmer, add butter and stir until melted.

Pour cream over chocolate. Stir with a spatula until chocolate is melted. Add the wine and stir until wine is incorporated.

Pour into 8 x 8 baking dish and refrigerate for at least 4 hours.

Use a metal cookie scoop to scoop out truffle. Gently roll chocolate in hands until it forms a ball. 

Roll in cocoa powder.

Enjoy with a glass of Call me a cab

Ridge Road Peachy Cocktail

  • ½ cup simple syrup *
  • ½ can frozen peach concentrate
  • 1 bottle dry white wine (Pinot Gris)
  • Juice of 1 lime
  • Splash of ginger ale
*For simple syrup, heat 1 cup sugar with 1 cup water in saucepan until dissolved.

Combine all ingredients in a sparkling glass and small amount of chopped peaches and limes.

Just enjoy.

Ridge Road Rose Sangria

  • 1 bottle of Ridge Road Rose 
  • 1/2 cup simple syrup
  • 1 cup pulp free orange juice 
  • 1 tbsp lime juice
  • 1 cup chopped strawberries
  • 1 orange sliced into wedges with the skin on 
  • 1 lime sliced into wedges with the skin on
Combine the first four ingredients. 

Spoon strawberries, oranges and limes into serving glasses. 

Pour wine mixture over fruit. 

Can also be topped with Sprite for a sparkling version. 

For large groups, pour all ingredients into a punch bowl and ladle into glasses.


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