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CREAMY POLENTA BOLOGNESE
Benjamin S. Coutts- Director of Operations, Martha Clara Vineyards.

INGREDIENTS:
2tbls. olive oil
2cups yellow onion, chopped
1cup carrots, diced
1cup celery, diced
2tbls. garlic, minced
Salt/ Pepper
2 bay leafs, whole
1tbls. fresh thyme or 1/2tbls. dried
1/2 tbls. fresh oregano or 1/4tbls. dried
3/4 lb. ground beef
3/4 lb. ground veal
2 tbls. tomato paste
28oz crushed tomatoes
14 1/2 oz tomato sauce
1cup beef stock or broth
1/2 cup chicken stock or broth
Sugar (optional)
8oz Italian sausage, hot
8oz Italian sausage, sweet
(casings removed, meat broken)
3 tbl chopped fresh parsley
4 tsp Parmesan-Reggiano

PROCEDURE:
1. Heat oil over med-high heat in a large Dutch oven, add meat and brown.
2. Remove meat from pot, leave 2 tbls. of fat, add onions, carrots, celery and sauté until soft
3. Stir in garlic, s/p, bay, thyme, oregano cook 1 minute.
4. Add tomato paste cook until reddish-brown.
5. Add tomatoes & juices, tomato sauce, beef & chicken stock & bring to boil.
6. Reduce heat to low and simmer for 1 hour.
7. Add sausage and continue to simmer until thick (1 hour).
8. Discard the bay leaf, add parsley, adjust seasonings and serve over polenta

POLENTA

INGREDIENTS:
1/4 cup butter, unsalted (1 stick)
1/4 cup red onion, diced
2tbls. fresh herbs
(thyme, parsley, oregano)
6-8cups chicken stock
2cups cornmeal, coarse
1cup heavy cream
1/4 cup Parm-Regg, grated

PROCEDURE:
1. Heat butter in a large sauce pot over med-high heat, sauté onion until soft (5 minutes), add herbs and stir until fragrant.
2. Add stock, bring to a boil, start whisking the cornmeal in a steady stream.
3. Continue to whisk until incorporated & steaming, lower heat & simmer, add the butter & allow the polenta to cook, stirring occasionally, for 15 minutes.
4. Whisk in Parm-Regg & cream, simmer for 10 minutes more. Serve immediately.

SANGRIA
This Sangria recipe is perfect for big summer parties –
always a favorite, you may consider doubling the recipe.
INGREDIENTS:
1 Bottle of Glaciers End Merlot
1 Lemon cut into wedges
1 Orange cut into wedges
1 Lime cut into wedges
2 Tbsp sugar
Splash of orange juice
1 Cup of sliced strawberries or raspberries (may use thawed or frozen)
1 Small can of diced pineapples (with juice)
4 Cups ginger ale
PREPARATION:
Pour wine in the pitcher and squeeze the juice wedges from the lemon, orange and lime into
the wine. Toss in the fruit wedges (leaving out seeds if possible) and pineapple then add sugar and orange juice
Chill overnight. Add ginger ale, berries and ice just before serving. If you'd like to serve right away,
use chilled red wine and serve over lots of ice. However, remember that the best Sangrias are chilled around
24 hours in the frig. - allowing the flavors to really marinate into each other.

Martha Clara Syrah
Whipped Potatoes
A great way to zip up your regular Mashed Potatoes and deliver
Elegance to a somewhat dull tuber.
8 to 10 servings

Ingredients:
3# of Yukon Gold Potatoes {peeled and cut}
1 stick of Butter
Salt and Black Pepper to taste.
6 oz of Half and Half
1 Bottle of Martha Clara Syrah Wine.

Method:
Boil potatoes till tender and drain.
While potatoes are boiling open Syrah wine and pour yourself a glass.
Reduce the remaining bottle of wine all the way down until 1 or 2 ounces remain.
Once you have reduced the wine to an ounce or so add the stick of cold butter and remove from heat.
Slowly drizzle into potatoes while whipping with mixer.
Whip till fluffy
Season with salt and pepper.

Martha Clara Chardonnay Cranberry Relish
Let this relish top your turkey or Ham this Holiday

Ingredients:
2# of fresh Cranberries
1 bottle of Martha Clara Chardonnay
8oz. of orange marmalade
Pinch of salt
1 oz. of soy sauce.

Method:
Simmer at Med-Hi Heat cranberries in 2 cups chardonnay till tender approx 40 minutes.
Drain Cranberries and return to pan.
Add Marmalade, salt and soy sauce until all melted together.
Fork mash and chill 24 hours.
Should be chunky and relish consistency.