Chris Hanna's Winter Recipes

Dear Friends, 

It is the most glorious, crystal clear December day here in Wine Country. It's hard to believe that our air was shrouded in smoke less than two months ago. Rebuilding is underway, fundraisers for fire victims have broken records, and visitors are slowly returning to our wineries. I am especially thankful for friends and family this holiday season, and the best way I know how to express gratitude is to cook! 

I've created a rich and celebratory menu for your holiday feast, inspired by my husband's English heritage, with a grand standing rib toast, popovers and a modern take on English trifle for dessert. I can't imagine a better wine pairing with the beef than our rich and delicious HANNA Alexander Valley Cabernet Sauvignon.

...and what better way to usher in the new than with a newly released vintage of HANNA Sauvignon Blanc. I hope you enjoy it as much as I do.

Thank you for your support and concern this year. Come see us soon!

All Best Wishes, 

Chris Hanna's Holiday Recipes 

Rosemary-Crusted Standing Rib Roast 

with HANNA Cabernet Gravy 

Serves 8, with leftovers

1 standing beef rib roast

2 tbsp finely chopped fresh rosemary

1 tbsp freshly cracked pepper

1  tbsp kosher salt

1 tbsp extra-virgin olive oil

Bordeaux gravy

Reserved roasting pan/tray, fat, and

drippings from the roast

1 cup HANNA Cabernet Sauvignon

2 cups good-quality

beef stock

4 tbsp unsalted butter

1 cup chopped onions

¼ cup Wondra flour

Salt and freshly ground pepper

Remove the roast from the refrigerator 1 hour before cooking to allow it to come to room temperature.

Preheat the oven to 450°F. In a small bowl, combine the rosemary, pepper, salt, and oil to make a paste. Rub the paste all over the roast, including the rib side, then place the roast, bone side down, on a rack in a roasting pan/tray. Roast the meat for 45 minutes. Reduce the oven temperature to 375°F and roast for another 45 minutes, or until an instant-read thermometer inserted in the center of the meat registers 125°F medium-rare. The meat will continue cooking as it rests.

Transfer the roast to a carving board. Tent with aluminum foil and let rest for 20 minutes before carving. Reserve the roasting pan/tray to make the gravy. Pour the drippings through a fine-mesh sieve into a 4-cup glass measure, then skim off the fat and reserve the fat and drippings.

For the gravy: Place the roasting pan/tray over two burners on the stove top on medium heat. Add the wine and stock; stir to scrape up the browned bits from the bottom of the pan. Pour the liquid through a fine-mesh sieve into the de-fatted drippings.

In a large sauté pan, melt the butter with ¼ cup/60 ml of the reserved fat. Reduce the heat to medium-low, add the onions, and sauté for 15 minutes, or until lightly browned.

Sprinkle the flour into the pan with the onions. Cook, whisking constantly, for 3 minutes. Add the drippings mixture and cook, whisking constantly, for 5 minutes, or until thickened. Season with salt and pepper.

Herbed Popovers  

Makes 12 Popovers Serves 6 to 8

1½ cups all-purpose/plain flour

½ tsp salt

1½ tbsp unsalted butter, melted

1½ cups whole milk at room temperature

3 large eggs at room temperature, beaten

1 tsp finely chopped fresh thyme

¼ cup reserved fat from Rosemary-Crusted Standing Rib Roast

Adjust an oven rack in the center of the oven. Preheat the oven to 425°F. Sift the flour and salt into a large bowl. In a medium bowl, whisk together the butter, milk, eggs, and thyme. Stir the wet ingredients into the dry ingredients just until incorporated.

Add 1 tsp reserved fat to each of 12 popover or muffin cups. Heat the pan in the oven until very hot, about 5 minutes. Fill each cup half full of batter and bake for 30 minutes, or until puffed and golden. Do not open the oven door or

the popovers will fall.

Winter Trifle with Cranberries and Tangerines  

Serves 6 to 8

Pumpkin Bread

2. cups/320 g all-purpose/plain flour

2 tsp baking powder

1 tsp salt

1 tsp ground ginger

1/2 tsp ground cloves

1 tsp ground cinnamon

3/4 cup/170 g unsalted butter, melted

1 cup/200 g packed brown sugar/ Demerara sugar

1 cup/200 g granulated sugar

One 14-oz/400-g can solid-pack pumpkin

3 large eggs, beaten

For the pumpkin bread: Adjust an oven rack in the center of the oven. Preheat the oven to 375°F

Butter and flour two 9-by-4-in loaf pans/tins; knock out the excess flour.

Sift the flour, baking powder, salt, ginger, cloves, and cinnamon into a large bowl. In a stand mixer fitted with the paddle attachment, beat together the butter, sugars, pumpkin, and eggs.Gradually beat in the flour mixture just until combined, stopping to scrape down the sides of the bowl once or twice.

Divide between the prepared pans/tins and smooth the tops with a rubber spatula. Bake until a toothpick inserted in the center of each loaf comes out clean, about 45 minutes. Transfer to wire racks to cool slightly, then un-mold onto the racks to cool completely. Use now, or wrap in plastic wrap and store at room temperature for up to 1 day. Wrap the other loaf in plastic wrap, place in a resealable plastic bag, and freeze for up to 3 months.

Vanilla Custard

- 1 cup/360 ml whole milk

- 1 vanilla bean/pod, split lengthwise

- 5 large egg yolks at room temperature

- 1/2 cup/100 g granulated sugar

- 2 tbsp sifted cornstarch/cornflour

Gingered cranberries

- 3 cups/349 g fresh or frozen cranberries

- 1 cup/200 g granulated sugar

- Grated zest of 1 tangerine

- 1/4 cup/60 ml fresh tangerine juice

- 1 tbsp grated peeled fresh ginger

Whipped Cream

1 cup/240 ml cold heavy/double cream

1 tsp granulated sugar

1 tsp Grand Marnier

Ground cloves for dusting

Pour the milk into a medium saucepan and scrape in the vanilla seeds. Add the bean/pod halves and cook over medium heat until bubbles form around the edges of the pan. Remove from heat.

In a stand mixer, beat the egg yolks and sugar on medium-high speed until thick, about 5 minutes. With the mixer on low speed, sprinkle in the cornstarch and beat until combined; stop the mixer and scrape down the sides of the bowl. Strain the milk mixture. On low speed, add one ladle-ful milk mixture to the egg yolk mixture to temper. Continue, adding one ladle-ful at a time, until blended. Return to the saucepan and cook over low heat, stirring constantly,

until the custard coats the back of a spoon, 5 to 7 minutes; do not boil.

Strain the mixture through a fine-mesh sieve into a large bowl. Press plastic wrap directly on the surface of the custard and let cool; refrigerate for at least 2 hours or up to 1 day. 

For the cranberries: In a medium saucepan, combine the cranberries, sugar, tangerine zest, juice, and ginger. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10 to 15 minutes, or until the cranberries have popped and are softened. Remove from heat and let cool completely. Use now, or cover and refrigerate for up to 2 days.

For the whipped cream: Using an electric mixer or a whisk, beat the cream, sugar, and Grand Marnier until soft peaks form, about 5 minutes. Use now, or cover and refrigerate for up to 2 hours. Cut the pumpkin bread into ½-in slices. Place a layer of bread slices in the bottom of a trifle or other deep glass bowl, cutting the pieces to fit. Evenly spoon gingered cranberries over the slices. Add a layer of vanilla custard. Repeat the layers of pumpkin bread, cranberries, and vanilla custard, ending with the custard. You should have four or five layers, depending on the width of the bowl you're using. Spread the whipped cream over the top of the trifle and dust with ground cloves. Spoon onto plates and serve. The trifle can be made several hours ahead, without the whipped cream garnish, and stored in the refrigerator. Just before serving, add the whipped cream and dust with ground cloves.