CHRISTMAS
2023
HOLIDAYS with
GIBSON
10 On the Cover The Ultimate Grazing Board and Wine Pairings
4
Snowfall Serenity Wow your friends and family with this exquisite Gibson Wine Cocktail
21
Jelly Roll Trifle with Sherry This festive fusion of flavor will become a holiday favorite.
15
Chicken Marsala with Mushrooms Add a taste of sophistication to the holiday table.
Gibson Wine Co.
SNOWFALL SERENITY A GIBSON WINE COCKTAIL
Snowfall Serenity Cocktail Ingredients 5 oz Gibson’s Blossom Trail Dry White Wine or Gibson’s Angelic White Wine 1 oz Elderflower Liqueur 2 oz Sparkling Water
1/2 oz Fresh Lemon Juice 1 tsp Honey (optional, for sweetness) Fresh Cranberries and Rosemary Sprigs for Garnish Ice Cubes
Instructions Prepare the Glass: Chill a wine glass or a cocktail glass to enhance the flavor and experience. Mix the Cocktail: In a shaker, combine Gibson’s Blossom Trail Dry White Wine or Angelic White Wine, elderflower liqueur, fresh lemon juice, and honey (if using). Shake well to mix. Add Ice: Fill the prepared glass with ice cubes. Pour and Top Off: Strain the mixture from the shaker into the glass over the ice. Top it off with sparkling water for a bubbly effect. Garnish: Add a few fresh cranberries and a sprig of rosemary to the glass for a festive look and subtle aroma. Serve: Serve immediately and enjoy the refreshing blend of flavors with a winter twist.
Presentation Tip For an extra festive touch, rim the glass with sugar crystals to mimic the look of snow.
GIBSON’S MULLED WINE
Perfect for holiday celebrations, this mulled wine recipe not only showcases the versatility of Gibson's exquisite wines in cocktails and culinary creations but also brings a touch of elegance and warmth to your festive occasions.
GIBSON’S MULLED WINE
Ingredients 1 bottle of Gibson's Payaso de Rodeo Cabernet Sauvignon 1/4 cup of honey or sugar (to taste) 2 cinnamon sticks 1 orange, zested and juiced 4 whole cloves 3 star anise Optional: 1/4 cup of Gibson’s brandy
Instructions 1. Combine Ingredients: In a large saucepan, combine all the ingredients except the brandy. If you're using honey, adjust it according to your taste preference. 2. Simmer: Heat the mixture over medium heat until it nearly reaches a simmer. Avoid letting it boil – you don’t want to cook off the alcohol. 3. Low Heat: Turn the heat to low and let the wine simmer for at least 15 minutes. This allows the flavors to meld together. 4. Add Gibson’s Brandy (Optional): If you're including brandy, add it after the first 15 minutes of simmering. 5. Serve: Strain the mulled wine and serve it warm in mugs or heat-resistant glasses. Garnish with an orange peel or cinnamon stick if desired.
GOURMET DELIGHTS SAVORY PORTOBELLO STUFFED MUSHROOMS Indulge in Culinary Excellence with Our Savory Portobello Stuffed Mushrooms Recipe These Portobello Stuffed Mushrooms are a sophisticated and flavorful treat that will elevate any dining experience. The combination of earthy Portobello mushrooms, savory breadcrumbs, aromatic garlic, and the subtle tang of Parmesan cheese creates a harmonious blend of flavors and textures. The mushrooms’ natural umami essence shines through, providing a satisfying and indulgent culinary experience.
Portobello mushrooms are known for their rich, meaty texture and robust flavor, making them the perfect bed for a variety of fillings. This recipe takes these savory delights to a whole new level with a delectable stuffing that will leave your taste buds dancing with joy. Perfect as an appetizer or side dish, these Portobello Stuffed Mushrooms are sure to impress your guests at any gathering.
Gibson Wine Co.
SAVORY PORTOBELLO STUFFED MUSHROOMS Ingredients 4 large Portobello mushrooms 1 cup breadcrumbs 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh parsley 2 cloves garlic, minced 2 tablespoons extra-virgin olive oil Salt and pepper to taste
Instructions
Experiment with different ingredients and cheeses
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. 2. Remove the stems from the Portobello mushrooms and gently scrape out the gills using a spoon. This will create more room for the stuffing. 3. In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, olive oil, salt, and pepper. Stir until well-combined. 4. Spoon the filling mixture into the cavity of each Portobello mushroom, pressing gently to pack it in. 5. Place the stuffed mushrooms on the prepared baking sheet and drizzle them with a little olive oil for added moisture and flavor. 6. Bake for about 20-25 minutes, or until the mushrooms are tender and the tops are golden brown. 7. Remove from the oven and let them cool for a few minutes before serving. 8. Serve the Portobello Stuffed Mushrooms as an elegant appetizer or a delightful side dish. Pro Tip: For an extra touch of elegance, you can garnish the stuffed mushrooms with a sprinkle of fresh parsley or a shaving of Parmesan cheese before serving.
Gibson’s Holiday Grazing Board Guide
Grazing Board Guide Discover the Essentials for Creating an Effortless, No-Cook Grazing Board: Bite-Sized Delights, Flavorful Dips, and Irresistible Sauces
Use colors and textures: Add vibrant color to your table with fresh fruits and vegetables; add texture with creamy yogurt or dips, nuts or crunchy granola. Rely on easy proteins: Layer thin slices of cheese, ham and salami on a plate for palate-pleasing protein that can be eaten solo or made into a sandwich. Try smoked salmon and cream cheese with capers. Include hard-boiled eggs if your event is earlier in the day. Serve bread fresh-out-of-the-oven: Lure guests into the kitchen with the aroma of fresh take-and-bake breads, like turmeric sunflower rolls (no cutting required!), sliced multigrain bread or a more traditional French baguette. Add something sweet: Save the desserts for later while adding a touch of sweetness with cranberry walnut loaf, La Brea Bakery’s most popular seasonal bread. (As a bonus, it makes a great sandwich!) Choose fun themes: Arrange elements in a seasonal shape to play into your party theme. Choose your surface: Use a large flat piece to make a board — from a baking tray to a platter to a cutting board, then artfully layer, arrange and pile it on. Thrift visually interesting containers. Find fun, mismatched bowls or other containers to add dimension and color to your board.
Elevate your holiday gatherings with our essential guide on how to pair wines with charcuterie for stunning grazing boards. Elevate your holiday gatherings with our essential guide on how to pair wines with charcuterie for stunning grazing boards. Whether you're a seasoned host or a first-timer, this guide will take the guesswork out of creating an impressive spread. Learn the secrets to matching the robust flavors of Cabernet Sauvignon with bold cheeses and smoked meats, the art of complementing the buttery notes of Chardonnay with creamy brie and delicate salmon, and the joy of pairing light and refreshing Rosé with tangy feta and sweet strawberries.
Keep in mind, the following are just recommendations. Ultimately, we encourage you to choose and pair what appeals to your taste
Cabernet Sauvignon Aged Cheddar: Its rich and bold flavors complement the robustness of Cabernet Sauvignon. Prosciutto: The saltiness and delicateness of prosciutto balances the tannins in the wine. Smoked Almonds: Their smoky flavor enhances the deep notes in the wine. Dark Chocolate: A piece of dark chocolate can bring out the berry flavors in Cabernet Sauvignon. Blue Cheese: Its strong flavor stands up well to the intensity of the wine.
Red Blend Manchego Cheese: Its firm texture and nutty flavor pair well with red blends. Chorizo: The spiciness of chorizo complements the complexity of red blends. Dried Figs: Their sweetness can enhance the fruity notes in the wine. Walnuts: A crunchy, earthy element that pairs nicely. Dark Chocolate Truffles: For a luxurious pairing that matches the richness of the wine.
Rosé Feta Cheese: Its saltiness contrasts nicely with the lightness of Rosé. Strawberries: Their sweetness brings out the fruity flavors in the wine. Serrano Ham: Its delicate flavor doesn't overpower the Rosé. Almond Stuffed Olives: A touch of nuttiness to complement the wine. Gouda Cheese: A semi-hard cheese that pairs well with the versatile nature of Rosé.
Chardonnay Brie: Creamy and mild, it pairs well with the buttery notes of Chardonnay. Sliced Pear: A fresh, sweet contrast to the wine's richness. Honey Roasted Cashews: Their sweetness complements the wine's fruitiness. Smoked Salmon: Its rich flavor pairs nicely with the oaky undertones of Chardonnay. Gruyère Cheese: The nutty flavor works well with the wine's complexity. Dry White Goat Cheese: Its tangy flavor complements the crispness of dry white wines. Marcona Almonds: Their saltiness pairs well with the acidity of the wine. Green Olives: Their brininess matches the sharpness of dry white wines. Melon Wrapped in Prosciutto: A classic pairing that balances sweetness with salt. Hummus: A light and creamy option that doesn't overpower the wine.
Gibson’s Chicken Marsala dish is sure to be a hit at your holiday gathering, offering a touch of elegance. Impress your guests this holiday season with a classic ItalianAmerican dish. This Chicken Marsala recipe features succulent chicken breasts, earthy brown mushrooms, and a rich, deep brown Marsala sauce, perfectly spiced with red pepper flakes. Served over a bed of fettuccine pasta and paired with Gibson’s Payaso de Rodeo Chardonnay, this dish promises a festive and flavorful experience.
Wine Pairing Pair this dish with a glass of chilled, full-bodied Payaso de Rodeo Chardonnay. The buttery notes and oak undertones of the wine complement the richness of the Marsala sauce, while its acidity cuts through the dish’s savory elements.
CHICKEN MARSALA WITH FETTUCINE AND MUSHROOMS
CHICKEN MARSALA WITH FETTUCINE AND MUSHROOMS Ingredients For the Chicken Marsala 4 boneless, skinless chicken breasts 1 cup all-purpose flour, for dredging Salt and black pepper to taste 4 tablespoons olive oil 8 oz brown mushrooms, thinly sliced 3 garlic cloves, minced 1 teaspoon red pepper flakes (adjust to taste) 1 cup Gibson Wine Co. Marsala 1 cup chicken broth 2 tablespoons unsalted butter Fresh parsley, chopped (for garnish)
For the Fettuccine 8 oz fettuccine pasta Salt (for pasta water) 1 tablespoon olive oil
Instructions 1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge each breast lightly in flour, shaking off the excess. 2. Cook the Chicken: In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and set aside. 3. Cook the Mushrooms: In the same skillet, add the remaining olive oil and the mushrooms. Sauté for 5-7 minutes until the mushrooms are golden brown and have released their juices. 4. Make the Marsala Sauce: Add the minced garlic and red pepper flakes to the mushrooms, sautéing for an additional 1 minute. Pour in the Gibson Wine Co. Marsala, scraping up any browned bits from the bottom of the skillet. Allow to simmer and reduce by half, about 3 minutes. 5. Finish the Sauce: Stir in the chicken broth and bring the mixture to a simmer. Return the chicken breasts to the skillet, and cook for an additional 5 minutes, or until the chicken is heated through and the sauce has thickened. Stir in the butter until melted and the sauce is glossy. 6. Cook the Fettuccine: Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and toss with olive oil to prevent sticking. 7. Serve: Place a portion of fettuccine on each plate, top with a chicken breast, and generously spoon the Marsala mushroom sauce over the top. Garnish with chopped fresh parsley.
GRILLED LAMB IN MADEIRA Embrace the spirit of Christmas with these succulent Grilled Lamb Chops in Madeira sauce, a dish that promises to bring warmth and joy to your festive table. Each chop, lovingly seared to perfection, carries hints of red pepper flakes that blend harmoniously with the deep brown, rich Madeira sauce. This culinary masterpiece is not only a feast for the palate but also a celebration of the season's cheer.
Festive Madeira Grilled Lamb Chops: A Christmas Delight
Ingredients 4 lamb chops Salt and black pepper, to taste 1 tsp red pepper flakes 2 tbsp olive oil 1/2 cup Gibson’s Madeira wine
2 cloves garlic, minced 1 tbsp fresh rosemary, chopped 1 tbsp unsalted butter Fresh greens for garnish (e.g., parsley or thyme)
Instructions Season the lamb chops with salt, black pepper, and red pepper flakes. Heat olive oil in a grill pan over medium-high heat. Add lamb chops and cook until browned on each side, about 3-4 minutes per side. Remove chops and set aside. In the same pan, add garlic and rosemary, sautéing briefly.
Side Pairing Suggestion: Complement this elegant dish with a side of roasted baby potatoes and a light, citrusy arugula salad. The earthiness of the potatoes and the freshness of the salad balance the richness of the lamb, creating a harmonious and visually stunning Christmas meal.
Pour in Gibson’s Madeira wine, scraping up any browned bits from the pan. Simmer until the sauce reduces by half. Return the lamb chops to the pan, coating them in the sauce. Cook for an additional 2 minutes. Stir in butter until melted and the sauce thickens. Serve the lamb chops garnished with fresh greens.
PAYASO de RODEO Cabernet Sauvignon: This is a classic pairing for lamb. Its robust tannins and deep flavors can stand up to the richness of the lamb and the Madeira sauce. The wine's inherent dark fruit notes and potential for spice make it a particularly good match.
Roast Chicken with Sage, Lemon and Garlic Simplicity reigns with this flavorful, cold weather comfort food recipe
ROAST CHICKEN WITH SAGE, LEMON AND GARLIC Serves 4 Ingredients 1 4-pound chicken 1 lemon 22 fresh sage leaves 3 cloves garlic 6 tablespoons unsalted butter, room temperature Salt and freshly ground black pepper, to taste 2 tablespoons olive oil 8 sprigs parsley 2 small onions, cut into quarters 2 carrots, cut into 2″ pcs
Directions Heat oven to 475°. Rinse chicken under cold water and pat dry with paper towels. Peel lemon, keeping away from the white pith. Chop lemon peel, sage, and garlic together; place in a bowl. Add butter and 1 teaspoon salt. Stir to combine. Quarter the peeled lemon; set aside. Using your fingers and a small, sharp knife, loosen skin of chicken from breasts and thighs. Slide the butter mixture between skin and poultry, spreading it evenly.
Rub skin with oil; season skin and cavity with salt and pepper to taste. Stuff with quartered lemon, parsley, and 1 quartered onion. Tie legs together with kitchen twine, if desired. Add remaining quartered onion and carrots into center of roasting pan and place chicken on top of them. Roast for 20 minutes, then reduce oven temperature to 400˚. Continue roasting until the thermometer inserted into thickest part of thigh (without touching bone) reads 165°, about 1 hour more. Transfer chicken to a platter and let rest for 10 minutes before carving.
This festive recipe is a perfect blend of rich cocoa and the refined touch of Gibson’s RESERVE Brandy. Whether you’re gathered around a crackling fire or sharing stories under twinkling lights, this indulgent beverage adds a special warmth to your holiday moments.
Brandied Hot Cocoa Ingredients • 2 cups whole milk • 1/2 cup heavy cream • 2 tablespoons cocoa powder • 1/4 cup sugar
1/2 teaspoon vanilla extract • 2 ounces Gibson's RESERVE Brandy • Whipped cream, for topping • Grated chocolate or cocoa powder, for garnish
Instructions 1. Warm Milk and Cream: In a saucepan, gently heat the milk and heavy cream over medium heat until hot, but not boiling. 2. Mix Cocoa and Sugar: In a small bowl, combine the cocoa powder and sugar. Add this to the hot milk mixture, whisking until fully incorporated. 3. Add Vanilla and Brandy: Remove the saucepan from the heat. Stir in the vanilla extract and Gibson's RESERVE Brandy. 4. Serve: Pour the hot cocoa into mugs, top with whipped cream, and sprinkle with grated chocolate or a dusting of cocoa powder. 5. Enjoy: Sip and enjoy the rich, comforting blend of hot cocoa with the sophisticated touch of fine brandy.
Jelly Roll Trifle with Sherry
Jelly Roll Trifle with Sherry Ingredients For the Jelly Roll 4 large eggs 3/4 cup granulated sugar 1 cup all-purpose flour 1 tsp baking powder 1/4 tsp salt Powdered sugar (for rolling) Raspberry jam
For the Fresh Cream Topping 1 cup heavy cream 2 tbsp powdered sugar 1 tsp vanilla extract
For the Raspberry Gelatin 2 cups fresh raspberries 2 packets unflavored gelatin 1/2 cup sugar 2 cups water 1/2 cup Gibson Sherry
Additional Fresh raspberries for garnish Shaved chocolate for garnish
Directions Jelly Roll Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease it. Make Batter: Beat eggs until thick and lemon-colored. Gradually add sugar, beating until mixture is fluffy. Mix in flour, baking powder, and salt gently. Bake & Roll: Spread the batter evenly in the pan. Bake for 12-15 minutes. Immediately turn out onto a towel dusted with powdered sugar. Start at the narrow end and roll the cake and towel together; cool. Add Jam: Once cooled, unroll and spread raspberry jam over the cake. Re-roll without the towel and set aside. Raspberry Gelatin Bloom Gelatin: Sprinkle gelatin over 1/2 cup of water and let it bloom for 5 minutes. Dissolve Gelatin: Heat remaining water and sugar in a saucepan until sugar dissolves. Remove from heat, add bloomed gelatin, and stir until dissolved. Add Sherry & Raspberries: Stir in Sherry. Cool to room temperature. Place raspberries in the bottom of a large trifle bowl and pour the gelatin mixture over them. Refrigerate until set. Assembly Prepare Cream: Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Layer Jelly Roll: Slice the jelly roll and line the outer edge of the trifle bowl on top of the set gelatin, with the spiral pattern facing out. Add Cream: Fill the center with whipped cream, smoothing the top. Garnish: Garnish with fresh raspberries and shaved chocolate. Chill & Serve: Refrigerate the trifle for at least an hour before serving to let the flavors meld.
Merry Christmas & Happy Holidays from everyone at Gibson Wine Co.
Gibson Wine Co. 1720 Academy Avenue Sanger, CA 93657 (559) 875-2505 orderscheduling@gibsonwine.com