ELKFIELD & VINES - Ukiah, CA
FOR THE PIE CRUST
11 Tbsp cold butter, cut into small chunks
2 cups flour
2 Tbsp sugar
1/2 tsp salt
4-6 Tbsp ice cold water
FOR THE FILLING
5 cups cherries (about 1 lb), frozen or fresh
1 cup 2016 Elkfield Pinot Noir
1 cup sugar
Juice and Zest of 1/2 lemon
1/4 cup cornstarch
1 egg whisked with 1 Tbsp water
Coarse sugar for sparkling
1. Whisk together flour, sugar, and salt
2. Cut in the butter until the mixture is crumbly and the butter is mostly size of peas
3. Add 4 Tbsp water and mix, adding the last of thhe water 1 tablespoon at a time only if needed to make the mixture hold together when inched between your fingers
4. Butter a 13 x 9" baking pan. Pour 1 tsp extra-virgin olive oil into center of pan. Turn out onto a sheet of plastic, wrap tightly, and refrigerate for an hour
5. Pit the cherries and place in dish.
6. Pour over the wine, lemon juice and eat, and sugar, stirring to mix well.
7. Let sit for an hour at room temp.
8. Add wine mixture and cherries to a pot and bring to a boil. Once at a boil, add cornstarch.
9. Let mixture thicken. Once it is thick, let it cool.
10. Preheat oven to 375 and line a baking sheet with parchment.
12. Divide the dough into 4 equal pieces, roll out on a floured surface into a circle, and mould 1/4 of the cherries in the center of each circle of dough.
13. Fold the edges towards the center.
14. Brush egg wash and sprinkle with coarse sugar.
15. Bake for 25-30 minutes, until bubbly and golden brown
16. Pair with a glass of 2016 Pinot Noir!
Our favorite time in the orchard is when the stone fruit harvest!
Delicious as they are by themselves, they are even better in desert! We absolutely love making the Mulled Cherry Galette feating our Pinot Noir!
Follow our recipe below.
ELKFIELD & Mom - Ukiah, CA
April 5, 2020
ELKFIELD at Home - Ukiah, CA
While we continue to shelter in place, we have pulled out our families generation old cookbook. Usually made in the Spring, our family favorite is Orange Blossom Cake.
Follow our recipe below
FOR THE CAKE
3 Large Eggs
1.5 cup Granulated Sugar
5 tablespoons Orange Flower Water
3/4 cup Crème fraîche
2 cups Flour, Sifted
1 teaspoon Baking Power
2 tablespoons Vanilla
1/4 cup Sliced Almonds
1. Preheat the oven to 350°F. Butter 8-inch bundt pan
2. MAKE THE CAKE. Using electric mixer, whip the eggs and sugar until fluffy
3. Whisk in the orange flower water and mix in the Crème fraîche. Add the flour and baking power and whisk until the batter is smooth.
4. Sprinkle almond slices into the bottom of the bundt pan. Pour the batter into bundt pan. Bake until cake is golden brown and knife inserted comes out clean, about 40 minutes. Cool in pan for 10 minutes, then unfold and cool completely.
5. Share your creation with us @elkfieldwine
ELKFIELD & MOM - Ukiah, CA
A brunch staple in our house is Za'atar Focaccia with Feta! We especially make this every Mother's Day and wanted to bring this to your table.
Follow our recipe below
2.25 tsp Active Dry Yeast
2 tsp Honey
5 cups All-Purpose Flour
4 tsp Salt
6 tbsp Extra-Virgin Olive Oil
4 tbsp unsalted butter
FOR THE TOPPING
1/2 cup Za'atar or dried Oregano
1 cup Feta
3 tbs Extra-Virgin Olive Oil
3 cloves garlic grated
3 tbsp unsalted butter
1. Whisk active dry yeast, honey and 2.5 cups lukewarm water in medium bowl and let sit 5 minutes creating foam or creamy texture.
2. Add flour and salt and mix with a spatula until dough forms and no dry streaks remain.
3. Pour extra-virgin olive oil into a big bowl and transfer dough to the bowl and turn to coat in oil. Cover with plastic wrap and watch it double in size at room temperature.
4. Butter a 13 x 9" baking pan. Pour 1 tsp extra-virgin olive oil into center of pan.
5. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball.
6. Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours
7. Preheat oven to 450 degrees. Mix garlic, za'atar, extra-virgin olive oil, and feta together and put on side.
8. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill. Dimple focaccia all over with your fingers, like you’re aggressively playing the piano, creating very deep depressions in the dough.
9. Sprinkle butter and topping over the top of dimpled focaccia. Bake focaccia until puffed and golden brown all over, 20–30 minutes.
10. Share your table with us @elkfieldwine