Fall Hope at Home Recipes | Autumn Dishes

Crguk-Wine

The air is cool and crisp, leaves are falling, and the smell of cinnamon and pine tickles the senses which can only mean one thing: fall is officially upon us! Get into the sweater state of mind with these cozy, heartwarming recipes from the ONEHOPE test kitchen in Napa, and pair them with our suggested ONEHOPE wines for the ultimate meal. 

fall hope at home cocktail recipe

Harvest Sun Hue

The only thing we love more than the rich amber color of this indulgent autumn cocktail is the smooth layers of fig, vanilla, and honey infused throughout it. Inspired by the end-of-day golden hour sunset views from the crush pad at our winery in Rutherford, you can enjoy this decadent yet refreshing concoction in your own backyard any day this autumn.

Featuring: ONEHOPE Vintner Chardonnay

Serves: 2

Time: 10 minutes

Ingredients

  • 1 ½ cups ONEHOPE Vintner Chardonnay
  • 1 tbsp. fig preserves
  • ¼ tsp. vanilla bean paste
  • 1 tsp. honey
  • ½ shot gin
  • 2 fresh figs, sliced in half
  • 2 sprigs thyme

Instructions

  1. Combine chardonnay, fig preserves, vanilla bean paste, honey and gin in a cocktail shaker with ice and shake for 30 seconds. 
  2. Fill each serving glass with ice and pour mixture equally into each glass. Garnish with 2 sliced fig halves and a sprig of thyme in each glass.

onehope gougeres recipe

Cacio e Pepe Gougères

These cracked black pepper and parmesan cheesy choux pastries can be eaten as is or used as a vessel to soak up any leftover pasta sauce. With this recipe, we’ve also created three additional fillings, so you can get creative with your gougères—a dark chocolate ganache filling, an apple puree filling, and a brie and caramelized onion filling. 

Pair With: ONEHOPE Italian Prosecco

Serves: 40 each 

Time: 35 minutes to prep, 11 minute cooking time

Ingredients

  • 4 oz milk 
  • 2 oz unsalted butter 
  • 4 oz all-purpose flour 
  • 1 tsp. salt 
  • 1 tsp. cracked black pepper 
  • 3 whole eggs (2 for batter, 1 for egg wash) 
  • 8 oz parmesan: shredded

Instructions

  1. Heat milk and butter in a small pot over low heat. Once milk is warm and butter is melted, add flour, salt, and pepper. Use wooden spoon to mix together thoroughly. Continue to cook the batter on low until the batter stops sticking to the bottom of the pot.
  2. Place batter in mixer, add half of the amount of parmesan cheese and mix on low speed. While mixing, add one egg to the mixer. Stop machine, add the last of the parmesan cheese, scrape the sides, and continue on medium speed. Add the last egg while mixing. Scrape the bowl as needed and continue to mix until the batter is smooth.
  3. Place batter in a piping bag and pipe small circles onto a sheet pan. Then dab each with a little bit of water on your fingers to shape. Whisk remaining egg and brush each gougere. Sprinkle parmesan cheese on each before placing in the oven.
  4. Bake gougeres in the oven at 400 for 5 ½ minutes. Then flip the pan around and continue to cook for another 5 ½ minutes.
  5. For the chocolate ganache filling. Replace 2 oz of flour for 3 oz of dark chocolate cocoa powder in the cacio e pepe gougeres.

Brie and Caramelized Onion Filling

In this recipe, a creamy caramelized brie and onion filling comes to life in our cacio e pepe gougères. This is a delicious appetizer for serving alongside flutes of our chilled Italian Prosecco. We find the savory flavors of the brie and onions—combined with the sweet festiveness of bubbles—to be ideal for an elegant autumn evening with friends. 

Pair With: ONEHOPE Italian Prosecco

Yields 16 oz

Serves: 16 oz, perfect for a batch of gougères 

Time: 45 minutes

Ingredients

  • 1 yellow onion: sliced thin
  • 1 wheel of brie

Instructions

  1. Heat up a little oil in pan and add onions. Slowly cook onions until golden brown and caramelized (about 30 minutes). Stir occasionally.
  2. When the onions are finished caramelized, add brie to pan to slowly melt.
  3. Once the brie has melted, transfer to a blender and blend until smooth. Then place in a piping bag.
  4. Create a tiny hole on the bottom of the gougères then place piping bag into hole and squeeze enough to fill the gougere. Repeat for as many as you would like filled.

Apple Purée Filling

If you’re on the hunt for dessert-inspired gougères, look no further than this delicate cinnamon and caramelized apple purée filling. Fresh apples combine with the warm flavors of nutmeg and cinnamon for a cozy and comforting dish. Pair your pastries with a glass of our Sparkling Moscato or a mug of hot coffee with fresh whipped cream.

Pair With: ONEHOPE Sparkling Moscato

Yields 16 oz

Serves: 16 oz, perfect for a batch of gougères

Time: 45 minutes

Ingredients

  • 4 apples of choice 
  • 2-3 cups of water 
  • 1 tsp. cinnamon 
  • ½ tsp. nutmeg 
  • 2 tsp. granulated sugar 
  • 2 tbsp. lemon juice 
  • 1 tsp. salt

Instructions

  1. Peel apples and place in saucepan over medium heat with water. Add water as needed. Continue to slow cook the apples until they caramelize. Once reduced, transfer to a food processor.
  2. Season with cinnamon, nutmeg, sugar, lemon juice, and salt.
  3. Blend until smooth and place in piping bag.
  4. Create a tiny hole on the bottom of the gougères then place piping bag into hole and squeeze enough to fill the gougère. Repeat for as many as you would like filled.

Dark Chocolate Cherry Ganache Filling

This thick, chocolaty, cherry ganache makes a decadent and rich filling for your chocolate gougères. Serve this dish alongside our Italian Prosecco—then sit back, relax, and enjoy the sweet life. Cheers!

Pair With: ONEHOPE Italian Prosecco

Yields 24 oz

Serves: 24 oz, perfect for a batch and a half of filling

Time: 15 minutes

Ingredients

  • 8 oz dark chocolate
  • 8 oz of heated heavy cream
  • 8 oz cherries minced

Instructions

  1. Place dark chocolate in bowl. In a small saucepan, heat cream.
  2. Once the cream has become very hot, pour over all of the chocolate.
  3. Allow to sit for a moment, then stir in cherries and place in piping bag.
  4. Create a tiny hole on the bottom of the gougeres then place piping bag into hole and squeeze enough to fill the gougere. Repeat for as many gougères as you would like filled.

onehope pasta recipe

Fall Vegetarian Ragu with Homemade Tagliatelle

This vegetarian-friendly ragu boasts a rich and creamy tomato base paired with a beautiful homemade tagliatelle. Notes of eggplant, fresh thyme, rosemary, and garlic are complemented by a robust and full-bodied wine—like our Vintner Red Blend. Bursting with flavor, this crowd-pleasing recipe is perfect for those cool autumn nights.

Pair With: ONEHOPE Vintner Red blend

Serves: 10 portions

Time: 2 hours

Egg Pasta

Yields 550-600 grams of dough

Ingredients

  • 300 grams 00 Flour
  • 11 egg yolks + 1 whole egg

Ragu

Yield: 1 qt

Ingredients

  • 1 eggplant
  • 12 oz mushrooms
  • 1 yellow onion
  • 2 tbsp. tomato paste
  • 4 oz sun-dried tomatoes: sliced thin
  • 2 qts bone broth
  • 1 bundle thyme
  • 4 sprigs of rosemary
  • 6 cloves garlic, minced
  • 16 oz red wine

Instructions

  1. To make the pasta, place flour in bowl, create well in the middle of the flour, and add eggs inside the well. Take a fork and whisk eggs into flour. Once it comes together, pour onto clean work surface and knead by hand for 5 minutes. Wrap and rest for 30 minutes
  2. Meanwhile, in a medium-sized pot, heat oil over medium heat and add garlic, thyme, rosemary, and onions to start the ragu. Stir to combine, then add sun-dried tomatoes.
  3. Add tomato paste, mix well, and brown tomato paste for about 5 minutes. Add mushrooms, and eggplant. Once soft, add red wine and reduce. Add bone broth and cook on low for about an hour.
  4. Once the pasta has rested for 30 minutes, roll out and cut into strips. Make sure to flour the cut dough well so that the pasta does not stick to each other.
  5. Boil pasta for 2-3 minutes, checking the pasta at 1-minute intervals until you reach desired consistency. Remember, fresh pasta cooks much quicker than dried pasta!
  6. Gently remove the pasta from the water with tongs and toss with your ragu.

onehope short rib and polenta recipe

Wagyu Short Ribs with Polenta

There’s nothing quite like this richly wonderful 8-hour, bone-in braised wagyu short rib dish. Paired with creamy polenta and finished with a jus, this hearty entrée is the ideal accompaniment to the blueberry aromas and hints of clove found in our NV Petite Sirah.

Pair With: ONEHOPE Napa Valley Petite Sirah

Serves: 3 portions

Time:  9 hours

Short Ribs

Yield: 3 portions

Ingredients

  • 3 short ribs
  • 4 oz all-purpose flour
  • 3 carrots: medium dice
  • 3 celery ribs: medium dice
  • 1 yellow onion: medium dice
  • 1 qt bone broth
  • 16 oz red wine
  • Salt
  • Pepper

Instructions

  1. Coat short ribs in salt, pepper, and flour. Heat pan with oil and sear on all sides until golden brown.
  2. Remove short ribs from pan and add carrots, celery, and onions to pan.
  3. Add red wine. Reduce. Add bone broth, reduce.  This should take about 20 minutes
  4. Place short ribs, vegetable mix, and reduction to casserole dish and cover with foil. Let it braise overnight (about 16 hours) covered at 200 degrees.

Polenta

Yield: 1 ½ qts

Ingredients

  • 16 oz polenta
  • 1 gallon of bone broth, stock, or water
  • 6 oz cream cheese
  • 16 oz parmesan cheese, grated
  • 16 oz cream
  • Salt

Instructions

  1. Bring broth to boil in large pot and add polenta. Cook on low and constantly stir for about an hour. Add more broth as needed.
  2. Finish with cream cheese, cream, and parmesan cheese. Season to taste and add more cheese as desired.

Jus

Yield: 12 oz

Ingredients

  • Braising liquid
  • 1 bottle of red wine
  • 1 bundle of thyme
  • 1 shallot: rough chop

Instructions

  1. Take braising liquid, add bottle of wine, thyme, and shallots and reduce until it is a quarter of the amount it was.
  2. Strain jus. Return to pot.
  3. Finish with butter and enjoy!

hope at home anise cocktail recipe

Orange Anise Cooler

Enjoy our Vintner Pinot Grigio in a new way with this anise-infused cocktail where we showcase the stunning star-shaped cloves by freezing them inside ice cubes. This flavor infusion into the simple syrup adds a unique depth and complexity to this vibrant and citrus-centric concoction.

Featuring: ONEHOPE Vintner Pinot Grigio

Serves: 2

Time: 

Active: 10 minutes

Non-Active: 6 hours

Cocktail 

Ingredients

  • 8 star anise
  • ⅔  cup ONEHOPE Vintner Pinot Grigio
  • ⅔  cup fresh squeezed orange juice
  • ¼ tsp. cinnamon
  • 2 tbsp. star anise simple syrup

Instructions:

  1. Set 2 star anise in each cube of an ice cube tray (we use 2” cube trays). Pour in water halfway and freeze for 3 hours. Remove from freezer, add 2 more star anise to cube and freeze for another 3 hours. 
  2. Combine Pinot Grigio, orange juice, cinnamon, and simple syrup in a pitcher and stir until combined. Place 2 star anise cubes in each serving up, and pour mixture equally into each glass.

Anise Simple Syrup

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 6 star anise

Instructions

Combine water, sugar, and star anise in a small saucepan over medium heat and bring to a simmer, just until sugar is dissolved. Remove from heat, let steep & cool for 30 minutes, then remove star anise from the syrup. Pour into an airtight container, and store in the refrigerator for up to one month.

onehope earl grey tea cake recipe

Spiced Earl Gray Tea Cake

What’s more whimsical than a tea cake topped with whipped mascarpone and dusted with dark cocoa powder? In this recipe, a moist earl grey tea cake promises a treat with a fancy flair. Pair this cake with our Sparkling Moscato to serve for guests or to enjoy all on your own.

Pair With: ONEHOPE Sparkling Moscato 

Serves: 8- 10 slices

Time: 1 hour

Whipped Mascarpone

Yields 1 ½ cups

Ingredients:

  • ¾ cup/180 milliliters heavy cream
  • 2 tsp. loose Earl Grey tea
  • ¼ cup/30 grams confectioners’ sugar
  • ½ cup/115 grams mascarpone or softened cream cheese

Cake

Yield:  One 8 inch round cake tin

Ingredients

  • ½ cup/115 grams unsalted butter (1 stick), at room temperature, plus more for greasing the pan
  • 1 ½ cups/190 grams all-purpose flour
  • 1 tbsp. loose Earl Grey tea
  • 1 tsp. baking powder
  • ½ tsp. kosher salt
  • 1 cup/200 grams granulated sugar
  • 2 tsp. freshly grated orange zest (from 1 large orange)
  • 2 large eggs, at room temperature
  • ½ cup/120 milliliters whole milk, at room temperature
  • ¼ cup/45 grams chopped dark chocolate

Instructions

  1. Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
  2. Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.
  3. In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don’t overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.
  4. To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners’ sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.

Enjoy the Best of the Season with ONEHOPE’s Wine Club

If you love trying new recipes and expanding your palate, then the ONEHOPE Wine Club is the perfect fit for you! Choose from our 4, 6, or 12 bottle shipment curated by ONEHOPE’s Head Winemaker, Mari Wells-Coyle, at a 1, 2, or 3 month frequency of your choosing. Plus you’ll enjoy up to 20% off, FREE shipping on 4+ bottles, and 10% back in reward points that can be redeemed for discounts on wine or donated to a ONEHOPE featured nonprofit. It’s truly the best way to enjoy the sips of the season, all while supporting meaningful causes along the way. 

Join the Club Here

Cheers,

The ONEHOPE Wine Team