Recipes

Check out the different recipes with their wine pairing, download your own shopping list
and make some of Dave's favorite dishes at home.

Desserts

Ginger-Lime Oatcakes with Fresh Peaches and Cream

Ginger-Lime Oatcakes with Fresh Peaches and Cream
Ginger-Lime Oatcakes with Fresh Peaches and Cream Ginger-Lime Oatcakes with Fresh Peaches and Cream Ginger-Lime Oatcakes with Fresh Peaches and Cream Ginger-Lime Oatcakes with Fresh Peaches and Cream Ginger-Lime Oatcakes with Fresh Peaches and Cream Ginger-Lime Oatcakes with Fresh Peaches and Cream

We've got one more recipe you won't want to miss - Chef Fiona's Ginger-Lime Oatcakes with Fresh Peaches and Cream is the perfect finishing touch to this year's Recipes from the Road. Try this recipe at home paired with the Dreaming Tree Pinot Noir.

Photos by Aaron Farrington.

Ingredients

Serves 12 people

Peaches and Cream
4 ripe organic peaches, peeled and sliced
1 lime, juiced
3 tbs. sugar
1 c. organic heavy whipping cream, chilled (or 1 c. plain greek yogurt)*
2 tbs. powdered sugar
1 tsp. vanilla

Oatcakes
2 c. all-purpose flour*
1 c. oat flour
1/2 c. sugar
1 tbs. baking powder
1 tsp. ginger
1/2 tsp. salt
zest of 1 lime
8 tbs. butter, cold, cut into pieces*
1 1/4 c. + 2 tbs. milk*
1 tbs. sugar plus 1 tsp. ginger, mixed, set aside

*Can use gluten free or dairy free alternatives here.

Shopping List

Peaches and Cream
4 ripe organic peaches
1 lime
sugar
organic heavy whipping cream (or plain greek yogurt)
powdered sugar
vanilla

Oatcakes
all-purpose flour
oat flour
sugar
baking powder
ginger
salt
1 lime
8 tbs. butter
milk
sugar
ginger

Directions

Peaches and Cream:

  1. Mix together peaches, lime juice and sugar and set aside.
  2. Whisk cream until it begins to thicken, add sugar.
  3. Continue until soft peaks form, gently whisk in vanilla (if using yogurt just whisk in sugar and vanilla).
  4. Set aside in refrigerator. When ready to serve if cream has fallen, whisk a few times until the soft peaks return.

Oatcakes:

  1. Pre-heat oven to 450°.
  2. Mix together flour, sugar, baking powder, baking soda, ginger and salt, until combined.
  3. Add lime zest and butter. Cut butter into the flour until incorporated and has the consistency of coarse meal by rubbing with fingers, pulsing with a food processor, or cutting with pastry knives or forks.
  4. Add 1 1/4 c. of milk and gently stir until just mixed.
  5. Using a spoon, drop dough, about 2 tbs. onto a sheet tray lined with parchment paper; should have 12 cakes.
  6. Brush remaining 2 tbs. of milk on top of biscuits, sprinkle generously with ginger-sugar mix.
  7. Bake for 20-25 minutes. Cool.

To serve, cut biscuits in half horizontally. Place bottom half on serving plate, spoon on peaches with their liquid, then a dollop of cream and gently place other half of biscuit on top.

Coconut Panna Cotta with a Strawberry Rhubarb Sauce

Coconut Panna Cotta with a Strawberry Rhubarb Sauce
Coconut Panna Cotta with a Strawberry Rhubarb Sauce Coconut Panna Cotta with a Strawberry Rhubarb Sauce Coconut Panna Cotta with a Strawberry Rhubarb Sauce Coconut Panna Cotta with a Strawberry Rhubarb Sauce Coconut Panna Cotta with a Strawberry Rhubarb Sauce Coconut Panna Cotta with a Strawberry Rhubarb Sauce

In Elkhorn, WI, Chef Fiona treated Dave Matthews Band and crew to her creamy, delicate Coconut Panna Cotta with a Strawberry Rhubarb Sauce. At home, we recommend pairing this recipe with the Dreaming Tree Sauvignon Blanc.

Photos by Rene Huemer.

Ingredients

Makes 6

Panna Cotta
2 cans organic coconut milk, full fat
1 packet gelatin*
1/3 c. sugar
2 tsp. vanilla extract (or 2 vanilla beans, scraped)

Strawberry Rhubarb Sauce
1 c. sliced strawberries
1 c. sliced rhubarb
2 tbs. sugar
zest of 1/2 orange
1 orange, juiced

*To make the dessert vegan, use Agar Agar (also called Kanten) powder instead of gelatin. This can be found at health food stores or Asian supermarkets.

Shopping List

Panna Cotta
- 2 cans organic coconut milk, full fat
- 1 packet gelatin or 2 1/2 tsp. Agar Agar (also called Kanten) powder
- sugar
- vanilla extract (or 2 vanilla beans, scraped)

Strawberry Rhubarb Sauce
- 1 c. sliced strawberries
- 1 c. sliced rhubarb
- sugar
- 1 orange, for zest
- 1 orange, juiced

Directions

Strawberry Rhubarb Sauce:

  1. In small pot bring all ingredients to a simmer, cook until rhubarb is broken down.
  2. Cool. Set aside.

Panna Cotta:

  1. Empty one can of coconut milk (and seeds and pods of the vanilla beans, if using) into a small pot and heat over lowest heat and whisk until milk comes together.
  2. Place pot in refrigerator until the milk is cool about 15 minutes.
  3. Sprinkle gelatin evenly over the chilled milk and let stand for 5 minutes. Gelatin should be shiny and the surface wrinkled.
  4. Heat over low heat until hot and gelatin dissolved, about 2-3 minutes (you can test it by feeling for grains with you fingers or on the back of a spoon).
  5. Add sugar and stir until dissolved. Do not let mixture boil!
  6. Remove from heat, add second can of coconut milk and vanilla extract (remove bean pods at this point if using) and whisk until incorporated.
  7. Pour mixture evenly into 6 small glasses or bowls. Chill in refrigerator for at least 2-3 hours.

Serve in glasses or bowls with a spoonful or two of strawberry-rhubarb sauce and any additional sauce served on the side.

Vegan Coconut Panna Cotta

  1. Pour 2 cans of coconut milk, sugar and 2 1/2 tsp. agar agar (and seeds and pods of the vanilla beans, if using) in the pot.
  2. Bring to a boil, whisk until incorporated, reduce heat and simmer for at least 5 minutes.
  3. Remove from heat, stir in vanilla extract (remove bean pods at this point if using).
  4. Pour mixture evenly into 6 small glasses or bowls. Chill in refrigerator for 1-2 hours.

Peach-Berry Cobbler

Peach-Berry Cobbler
Peach-Berry Cobbler Peach-Berry Cobbler Peach-Berry Cobbler Peach-Berry Cobbler Peach-Berry Cobbler Peach-Berry Cobbler

In Atlanta, Chef Fiona savored the opportunity to use some fresh southern peaches to make her Peach-Berry Cobbler for DMB and crew. We suggest enjoying this dessert with the Dreaming Tree Crush Red Blend at home.

Photos by Aaron Farrington.

Ingredients

Serves 6-8 people

Filling
3 lbs fresh peaches, peeled and sliced, see note
1 pint berries, raspberries, blackberries and/or blueberries (can use a single berry or mix)
1/2 cup light brown sugar
2 T cornstarch
2 T white wine
Pinch of salt

Topping
1 1/2 cup all-purpose flour
1/3 cup sugar, plus 2T reserved
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
1/2 t ginger
6 T cold unsalted butter, cut into cubes
2/3 cup kefir, buttermilk or heavy cream, plus 2T reserved
1 t vanilla
Pinch of salt

Note
To peel peaches, cut an "x" in the bottom of the peach, just through the skin. Put in a pot of boiling water for about 20 seconds (you may need to do this in stages), then into ice water to cool. Skin should come off quite easily.

If fresh peaches are not available you can use frozen. Defrost the peaches and follow the recipe from there.

Shopping List

Filling
3 lbs fresh peaches (or frozen)
1 pint berries, raspberries, blackberries and/or blueberries (can use a single berry or mix)
light brown sugar
cornstarch
white wine
salt

Topping
all-purpose flour
sugar
baking powder
baking soda
salt
cinnamon
ginger
cold unsalted butter
kefir, buttermilk or heavy cream, plus 2T reserved
vanilla
Pinch of salt

 

Directions

Filling

  1. Place all ingredients in a pot.
  2. Heat over medium high heat, stirring occasionally until mixture comes to a simmer and the liquid becomes clear, 5-10 minutes.
  3. Turn off heat and carefully transfer to an 8x11/12in glass or ceramic pan.

Topping

  1. Pre-heat oven to 375 degrees.
  2. While the filling is heating, mix together all dry ingredients. If you have a food processor you can use this. Pulse the dry ingredients. Add the cubed butter and pulse until incorporated and you can't see any large chunks of butter.
  3. Transfer to a bowl, add 2/3 c kefir and vanilla and gently mix with a wooden spoon until the batter just comes together.
  4. Using a spoon or your hands, take biscuits and place on top of the filling. The topping will cover most of the filling but make sure to leave small space between the biscuits to allow the heat to escape.
  5. Brush tops of biscuits with reserved kefir and sprinkle with remaining sugar.
  6. Bake for 40 minutes, until nicely browned and biscuits cooked through. Allow to cool for at least 30 minutes.

Serve with ice cream.

Peach-Berry Cobbler

Peach-Berry Cobbler

Atlanta, GA

Maple Pecan Bread Pudding with Fresh Peach Sauce

Maple Pecan Bread Pudding with Fresh Peach Sauce
Maple Pecan Bread Pudding with Fresh Peach Sauce Maple Pecan Bread Pudding with Fresh Peach Sauce Maple Pecan Bread Pudding with Fresh Peach Sauce Maple Pecan Bread Pudding with Fresh Peach Sauce Maple Pecan Bread Pudding with Fresh Peach Sauce Maple Pecan Bread Pudding with Fresh Peach Sauce

Chef Fiona had a special treat for the DMB crew at the Virginia Beach tour stop. If dinner wasn’t already appetizing enough, she made some of her Maple Pecan Bread Pudding with Fresh Peach Sauce for dessert. For a wine pairing, try the Dreaming Tree Crush.

“Never eat a peach out of season.”
~Dave Matthews

Photos by Aaron Farrington

Ingredients

Serves 8-10

Bread pudding:
1 stick butter
1 lb loaf white bread, brioche preferable (other Italian or French bread will work), cut in cubes
1/2 c sugar
1 t cinnamon
5 eggs, free range, organic
4 c half and half
1 1/4 c maple syrup, Grade B preferable
1 t vanilla
1 t salt
1 c chopped pecans

Peach sauce:
1/2 c water
3/4 c sugar
1 T cornstarch
3 c peaches, diced
1/4 t vanilla

Shopping List

- 1 stick butter
- 1 lb loaf white bread, brioche preferable (other Italian or French bread will work)
- sugar
- cinnamon
- 5 eggs, free range, organic
- 4 cups half and half
- maple syrup, Grade B preferable
- vanilla
- salt
- 1 cup chopped pecans
- cornstarch
- 3 cups peaches

Directions

Bread pudding:

  1. Pre-heat oven to 325 degrees.
  2. Butter a 9x16 glass-baking dish.
  3. Melt butter and toss with bread, then cinnamon and 1/4 c sugar.
  4. Toast in oven for 10 minutes, until lightly browned. Set aside and cool.
  5. Whisk together eggs, half and half, maple, vanilla and salt.
  6. Toss bread with custard, then mix in half of the pecans, pour into baking dish. Let sit for 20 minutes.
  7. Sprinkle remaining pecans and 1/4 c sugar on top of pudding.
  8. Bake for 1 1/4 hrs, or until the center is set.
  9. Cool for at least 20 minutes before serving.
  10. Serve pudding with a spoonful of peach sauce and whipped cream if desired.

Peach sauce:

  1. Whisk together water, sugar and cornstarch in a saucepan, add peaches. Bring to a boil while stirring regularly.
  2. Remove from heat, add vanilla.
  3. Cool.