Pairing: Anarchist Wine Co. 2017 The Philosopher
Anarchist Wine Co. 2017 The Philosopher, a full-bodied red blend with 85% Napa Valley Cabernet Sauvignon offers the whole package with dark fruit, earthiness, and structure to complement the tangy rich goodness of the sumptuous cheese puffs.
Pairing: Foundry 2018 Chardonnay, Sta. Rita Hills
Foundry 2018 Chardonnay, Courtney’s Vineyard, and potato leek soup meet at the end of the rainbow in one very lucky encounter. This Chardonnay accentuates the creamy warmth of the soup with soft fruit, vibrant acidity, and a lovely round mouthfeel.
Pairing: Foundry 2015 Cabernet Sauvignon, Napa Valley
Foundry 2015 Cabernet Sauvignon, Napa Valley, completes this hearty Irish comfort food with an opulent full-bodied wine offering firm tannins, subtle spice, and a long finish.
Pairing: Anarchist Wine Co. 2019 Rosé Against the Machine
Anarchist Wine Co. 2019 Rose Against The Machine will do a little jig with this classic Irish dessert. This rosé offers juicy fruit notes with bright acidity and a clean, crisp finish, making it the perfect partner for yummy apple cake.
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Credit: Valerie Von Burg, founder of Anarchist Wine Co. & Foundry Wines
1 pound sweet potato, steamed and sliced
2 shallots, minced
1 teaspoon garlic, chopped
1/2 pound shitake mushrooms, stems removed and caps sliced
1/2 pound portobello mushrooms, stems removed and caps sliced thin
2 tablespoons basil, chopped
1 box puff pastry
4 oz. Gruyere, grated
4 tablespoons olive oil
salt & pepper to taste
1/4 cup water
Pre-heat oven to 350°
Steam the potato until tender but not falling apart, let cool, then peel and slice thin and set aside. In a sauté pan add the olive oil and heat to medium, then add the mushrooms, garlic, shallots and basil. Sauté until tender, then add the sliced potato and toss a few times trying not to break the slices up. Season with salt and pepper to taste, let cool, and set aside.
Take the puff pastry and roll it to half its original thickness. Cut 5-inch circles or squares. Fill with the mixture and top with a little cheese, leaving space around the edges. Brush edges with egg wash, fold the pastry and seal the edges with a fork. Brush the surface of the empanadas with egg wash and place on an oiled baking sheet.
Bake at 350° until golden brown. Enjoy with a beautiful glass of Foundry 2018 Chardonnay, Courtney’s Vineyard!