Crystal Wise
XIT Ranch chef Abby Knowles
Don’t worry about making a dinner reservation for you and your significant other this upcoming Valentine’s Day. Instead, look at this four-course dinner menu XIT Ranch chef Abby Knowles created. It just might be the best dinner you’ve had in a while. So, set the oven and light the candles because this year’s Valentine’s Day meal will be ready when you want it, on your schedule — just don’t forget the wine.
Crystal Wise
Roasted Red Pepper and Tomato Bisque
Ingredients:
- 2 red bell peppers, roasted and peeled
- 8 Roma tomatoes, chopped
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 4 cups vegetable or chicken broth
- Salt and pepper to taste
- 2 tablespoons olive oil
- Basil pesto for garnish
Instructions:
- Gently sweat onions and garlic in a pot of olive oil until they are translucent.
- Add the roasted red peppers, tomatoes, and broth, and simmer together for 20-25 minutes.
- Use an immersion blender or traditional counterpart to blend these ingredients. Tailor to your thickness preference by incorporating additional water to attain your desired viscosity.
- Season with salt and pepper; serve soup hot with a spoonful of basil pesto.
Wine Pairing:
Orange Wine
2021 Le Ragnaie Civitella Toscano Bianco
If you have yet to jump on the orange wine (in which there are no actual oranges) train, this is the perfect place to start. Its zesty, light, and refreshing flavor highlights the roasted qualities of the pepper while managing to bring out that sweet vibrancy of the tomatoes.
Crystal Wise
Winter Citrus Salad
Ingredients:
- 2 cups mixed greens
- 2 oranges, segmented
- 1 grapefruit, segmented
- 1 cup pomegranate seeds
- 1/2 cup almonds, toasted
- 1/4 cup olive oil
- 2 tablespoons citrus juice (orange or grapefruit)
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- Lay a bed of assorted greens upon the plate. Gently place the citrus segments, pomegranate seeds, and toasted almonds atop the greens.
- Whisk the extra virgin olive oil, citrus, honey, a pinch of salt, and a grind of pepper in a bowl.
- Prior to serving, drizzle the vinaigrette over the salad.
Wine Pairing:
Bordeaux Blanc
2019 Chateau Suduiraut S de Suduiraut Bordeaux Blanc
Don’t ditch your whites when the weather cools. Heartier whites that still exude freshness are a great match for lighter dishes in winter months. You’ll love the rich, silky texture of the Bordeaux Blanc to help accentuate the almonds, while the bright Meyer lemon profile complements the citrus vinaigrette.
Crystal Wise
Braised Beef Short Ribs with Garlic Mashed Potatoes and Roasted Brussels Sprouts
Ingredients:
- 4 beef short ribs
- 2 cups red wine
- 1 yellow onion, chopped
- 4 carrots, peeled and chopped
- 8 cloves garlic, minced
- 2 cups beef broth
- Salt and pepper to taste
- 4 large potatoes, peeled and large diced
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 2 cups Brussels sprouts, trimmed and halved
Instructions:
- Season your short ribs with a blend of salt and pepper. Sear in a medium-hot pan in a bit of oil until they obtain a uniform, golden-brown exterior. Remove ribs from pan.
- Reduce the heat to a medium setting. In the same pan, delicately sweat the onions, carrots, and garlic to form an aromatic base.
- Return the seared short ribs to the pan. Add the red wine and beef broth. Elevate to a boil, then down to a low, gentle simmer. Cover and cook for 2-3 hours, until tender. Pay attention during this process and add liquid, if necessary.
- Preheat the oven to 375 degrees.
- In a large pot, bring your water with your potatoes up to a manageable boil. Allow to cook for roughly 20 minutes.
- Toss Brussels sprouts with olive oil, salt, and pepper and into a cooking pan. Place into the hot oven to roast for 10-12 minutes or until crisp and golden brown.
- Once potatoes are soft and break apart easily with a fork, drain the water from the pot. Add milk and butter and mash. For a more whipped version, throw the mixture into a blender or food processor.
- Present the short ribs atop the bed of mashed potatoes, accompanied by the roasted Brussels sprouts. Finish by delicately drizzling the reduction of liquid from the pan over the short ribs.
Wine Pairing:
Barbaresco
2020 Giuseppe Cortese Rabaja
Barbaresco Piedmont
Because their zesty acidity and structure cuts through the richness and intensity of the meat, Nebbiolo grape wines pair perfectly with braised dishes. Barbaresco is 100% Nebbiolo from the Piedmont region of Italy but requires less aging and decanting than Barolo, its less budget-friendly sister.
Crystal Wise
Crème brûlée
Ingredients:
- 2 cups heavy cream
- 1 vanilla bean, split lengthwise
- 6 large egg yolks, room temperature
- 1/2 cup granulated sugar, plus extra for the caramelized topping
- 1/4 cup brown sugar
- Fresh strawberries to garnish
Instructions:
- Begin with the vanilla bean, split and steep in cream while over low heat to extract the essence of the vanilla.
- Whisk the yolks of eggs. Slowly pour the warm cream into the yolks, creating a velvety custard.
- Add the granulated sugar and whisk.
- Strain the custard through a sieve. This is not paramount, but the extra step is worth the effort.
- Transfer the liquid into four large ramekins, already set in a high-sided baking dish. Add enough water to reach halfway up each ramekin to create a water bath. This ensures a uniform bake.
- Allow the custards to cool before adding a thin, even layer of brown sugar. Apply the flame, moving across the top of each dish slowly and consistently, caramelizing the surface into a glassy perfection.
- Serve each dish with fresh berries and powdered sugar.
Wine Pairing:
California Grenache
2022 Vinos Finos de California Sabroso Central Coast
When pairing sweet items, the rule of thumb is to serve wine as sweet (or sweeter) than the dessert — or opt for something that has “perceived sweetness.” California Grenache has ripe fruit flavors that trick your brain into thinking sugar is present and complements any berry-garnished dessert.
