Recipe: Strawberry Panzanella Salad (Cooper Mountain Vineyards)


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Cooper Mountain Vineyards  |  “Strawberry Panzanella Salad”

Step- by -step recipe for a fresh summer salad made by Chef Jeff Larson and our Cooper Mountain Vineyards Gamay Noir. These two go together like food and wine. 

Watch the video to learn how to make this dish!

 


Recipe: Roasted Fennel, Beet Salad with Avocado & Blood Orange (Fairsing Vineyard)


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Fairsing Vineyard  |  “Roasted Fennel, Beet Salad with Avocado & Blood Orange”

By Brandy Grey, Fairsing’s tasting room manager. Serve warm with a baguette and a glass of your favorite Fairsing Vineyard Chardonnay!

 

Roasted Fennel, Beet Salad with Avocado & Blood Orange

Ingredients

  • 2 bulbs fennel
  • 2 beets
  • 1 avocado
  • 2 blood oranges
  • 3/4 cup Panko bread crumbs
  • 2 cloves garlic minced
  • 3 tbsp butter
  • olive oil
  • salt

Instructions

  1. Remove fennel bulb stalks and reserve some fronds for garnish.

  2. Slice beets and fennel bulbs to 1/4 inch slices, brush with olive oil and place on lined roasting pan or oiled baking dish. For a different flavor profile, pickled or canned beets are a nice substitution.

  3. Roast sliced beets and fennel bulbs 40 minutes at 400 degrees or until thoroughly cooked with caramelized edges.

  4. Ten minutes prior to serving, peel and slice blood oranges and avocado and set aside.

  5. In a skillet, add a dash of olive oil followed by three generous tablespoons of butter. Once butter melts, add minced garlic and allow to brown. Add Panko Bread Crumbs and salt to skillet and stir until evenly toasted brown.

    Side Note: Thank you Julia Child for teaching that a dash of oil will allow butter to cook at a higher temperature without burning and to wait for foaming to subside before adding garlic. Also, let’s all agree that garlic should be measured by your heart and not by cloves.

  6. In serving dish, layer slices of roasted beets and fennel across bottom and tuck in sliced blood oranges and avocado. Sprinkle generously with toasted bread crumb mixture and finish with garnish of fennel frond tips.

  7. Serve warm with baguette and glass of your favorite Fairsing Vineyard Chardonnay.

 


Recipe: Easy Taco Casserole (Plum Hill Vineyards)


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Plum Hill Vineyards  |  “Easy Taco Casserole”

What’s best during quarantine? Comfort food and Plum Hill Vineyards wine! Pair this with Plum Hill 2015 Patio Pinot.

 

Easy Taco Casserole

Ingredients

  • 1 lb ground beef
  • 1 1/2 cups salsa divided
  • 1/2 cup chopped onion
  • 1/2 cup mayonnaise
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 2 cups crushed tortilla chips divided
  • 4 oz shredded cheddar cheese divided
  • 4 oz shredded Monterey Jack cheese divided
  • 2 cups cooked rice

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir 1 cup salsa, onion, mayonnaise, chili powder and cumin into the beef. Remove from heat.

  2. In the meantime, stir 1/2 cup salsa into rice.

  3.  Spread about half the ground beef mixture into the bottom of a 2-quart casserole dish. Top with half the rice mixture. Spread about half the tortilla chips in a layer atop rice mixture. Layer about half of each of the Cheddar and Monterey Jack cheeses over the tortilla chip layer. Repeat layers with remaining ingredients, ending with Cheddar and Monterey Jack cheese. Cover dish with aluminum foil.

  4. Bake in preheated oven until the cheese is melted in the middle, about 30 minutes. Serve with flour tortillas if desired. For Nutrition information, contact the winery.

 


Recipe: Pancetta-Wrapped Scallops with Lemon & Thyme Pan Sauce on Cauliflower Purée (Fairsing Vineyard)


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Fairsing Vineyard  |  “Pancetta-Wrapped Scallops with Lemon & Thyme Pan Sauce on Cauliflower Purée”

By Rebecca Clarke, Fairsing Vineyard Chef. Serve warm with your favorite Fairsing Vineyard Chardonnay!

Pancetta-Wrapped Scallops with Lemon & Thyme Pan Sauce on Cauliflower Purée

Ingredients

  • 3-4 scallops per person (9-12 total)
  • 6-8 thin slices pancetta or bacon
  • 1 handful fresh thyme leaves removed
  • zest of one lemon
  • 6 tbsp extra-virgin olive oil
  • juice of one lemon
  • 2 tbsp salted butter
  • salt and freshly ground black pepper
  • 1 small head cauliflower
  • 2 tbsp cream cheese
  • 2 tbsp grated Parmesan cheese
  • 1/2 clove garlic substitute roasted garlic if preferred

Instructions

  1. Chop 3/4 of thyme leaves (mortar and pestle works well) and add to small bowl with olive oil and lemon zest. Coat scallops with lemon-thyme oil, season with with salt and pepper, and wrap each with piece of pancetta/bacon securing with toothpick. Refrigerate until cauliflower puree is complete.

  2. Break cauliflower into small florets and chop stalks into small pieces. Steam all cauliflower until tender, transfer to food processor and add remaining ingredients. Add butter or cream to amend consistency. Season to taste. Keep mixture warm.

  3. Heat non-stick pan to medium high. Add pancetta-wrapped scallops, cook approximately 3 minutes each side until pancetta is crisp, sprinkle with remaining 1/4 thyme leaves and allow to crisp.

  4. Remove scallops from pan, squeeze in lemon juice and stir to incorporate pancetta drippings. Remove pan from heat, add butter and stir. To plate, spoon cauliflower puree in middle of dish, top with scallops and drizzle equally with pan sauce.

  5. Serve warm with your favorite Fairsing Vineyard Chardonnay.

 


Recipe: Smoked Salmon Tostada with Goat Cheese, Capers, and Jalapeño Tartar Sauce (Fairsing Vineyard)


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Fairsing Vineyard  |  “Smoked Salmon Tostada with Goat Cheese, Capers, and Jalapeño Tartar Sauce”

A recipe by Rebecca Clarke, Fairsing Vineyard Chef. Enjoy with a glass of Fairsing Rosé of Pinot Noir!

 

 

Smoked Salmon Tostada with Goat Cheese, Capers, and Jalapeño Tartar Sauce

Servings 6

Ingredients

  • 6 flour tortillas 6-8 inches round
  • vegetable oil for frying
  • 8 oz cold smoked salmon sliced
  • 4 tbsp red onion diced
  • 4 tbsp capers finely chopped
  • 4 oz plain goat cheese crumbled
  • 4 tbsp green onions or chives finely chopped

Jalapeño Tartar Sauce

  • 1 jalapeño pepper seeds removed and diced
  • 4 cornichons, or 2 tbsp dill pickle finely chopped
  • 1 tbsp green onions or chives finely chopped
  • 3 tbsp lemon juice freshly squeezed
  • 1 cup mayonnaise
  • 3 tbsp capers
  • 1/2 tsp ground turmeric
  • 1/4 tsp black pepper

Instructions

  1. To fry tortillas individually, pour 1.5 to 2 inches of vegetable oil into shallow skillet large enough to accommodate the flour tortillas and heat to medium-high or approx. 350 degrees. Carefully add one room-temperature tortilla to the hot oil, and using long-handle tongs, hold tortilla beneath surface of oil. Break bubbles that form in tortilla with tongs and continue to fry until underside is golden brown. Flip tortilla and once both sides are brown and crispy, transfer to paper towel-lined surface to drain, Repeat process with all tortillas. Tortillas can be prepared several hours ahead of time.

  2. For Jalapeño Tartar Sauce, combine all ingredients in a blender or food processor. Blend together and transfer to squeeze bottle or bowl. Chill until ready to assemble tostadas.

  3. For each of the six fried tostadas, arrange thin layer of sliced smoked salmon and top by scattering goat cheese crumbles, red onion, capers, and green onions/chives. Drizzle each topped tostada with Jalapeño Tartar Sauce.

  4. Slice finished tostada into quarters and enjoy with a glass of Fairsing Vineyard Rosé of Pinot noir.

 


Recipe: Savory Spinach Crepes with English Peas, Courgettes, and Mushrooms (Lange Estate Winery)


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Lange Estate Winery  |  “Savory Spinach Crêpes with English Peas, Courgettes, and Mushrooms”

Bright chartreuse green, spinach crêpes are a flavorful and relatively easy dish to prepare. Layer in lightly sautéed vegetables and you have a showstopper of a dish for spring.

The recipe is the same for the classic crêpe, save for the addition of pureed spinach and Italian parsley. There is, however, one trick to ensure perfection, and that is to age the batter. Allotting an hour or two for the batter to rest ensures that long-chain glutens will form—a crucial step that gives crêpes a degree elasticity, making them easier to flip and handle.

Fill them with lightly sautéed spring vegetables—we’ve chosen a mix of English peas, courgettes, and mushrooms for this dish along with a dollop of crème fraîche to add some richness and fat. Pair it with our Pinot Gris Reserve or with our Classique Chardonnay, either wine plays well with the fresh, savory flavors of the crêpes.

 

Savory Spinach Crêpes with English Peas, Courgettes, and Mushrooms

Ingredients

For the Crêpes

  • 3 cups tightly packed spinach leaves
  • 1/4 cup cup flat-leaf Italian parsley or basil
  • 1 cup flour
  • 3 large eggs room temperature
  • 3 tbsp melted butter plus extra butter for the pan
  • 1 1/3 cups whole milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper freshly ground

For the Filling

  • 8 oz cremini mushrooms washed, dried, and thinly sliced
  • 1 small courgette (zucchini) cut into quarters and thinly sliced
  • 1 cup English peas fresh or frozen
  • 1 tbsp Extra-virgin olive oil
  • lemon juice and zest
  • salt and pepper to taste
  • fresh mint and parsley leaves for garnish

Instructions

  1. Add spinach and herbs to a blender and purée until the mixture is liquified. Add the eggs, milk, butter, salt and pepper to the blender and pulse until smooth. Let the batter rest for at least at least 30 minutes, preferably for 1-2 hours.While the batter is resting, slice the mushrooms, quarter and slice the zucchini, and set the peas out to thaw, if frozen. 

  2. Heat 1 tablespoon olive oil in a skillet until it begins to shimmer. Add the mushrooms along with a pinch of salt, sautée until they are browned, around 5-7 minutes. 

  3. Add the zucchini and peas to the skillet and sautée lightly, until they are warmed through, taking care not to brown them. Season with salt, pepper, and lemon juice. Set aside.

  4. Heat a non-stick skillet over medium heat and add butter. Once the pan is hot pour 1/4 cup of batter into the pan. Swirl the pan around to form the batter into a thin, even circle. Cook until the edges appear done and bubbles form in the center. Gently flip and cook the other side for an additional 10-15 seconds. Place the crepe on a tray, and continue with the remaining batter. The recipe yields 10-12 crepes. 

  5. Arrange 2 -3 crepes on a plate and fill with vegetables. Layer in a generous dollop of crème fraîche, then top with lemon zest, mint, and parsley. Serve immediately. 

 


Recipe: Oui! Wine Bar at The SE Wine Collective Kale Salad (Division Winemaking Co.)


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Division Winemaking Co.  |  “Oui! Wine Bar at The SE Wine Collective Kale Salad”

This salad seems complicated because it has so many components, but once they are made they hold well and the salad is easy to put together! 

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Oui! Wine Bar @ The SE Wine Collective Kale Salad

Ingredients

Kale Salad

  • 2 cups kale chiffonade (I usually use lacinato but any kale will do)
  • 1 tbsp lemon vinaigrette (recipe follows)
  • salt and pepper to taste
  • 1 tbsp wine-poached currants (recipe follows)
  • 2 tbsp candied pepita seeds (recipe follows)
  • 2 tbsp pickled red onions (recipe follows)
  • 1/4 cup julienned raw beet
  • 3 tbsp sheep's milk feta roughly crumbled (I use Valbreso, available at New Seasons)

Lemon Vinaigrette

  • 3 tbsp lemons, juice and zest
  • 1 tbsp maple syrup
  • 1/4 cup cider vinegar
  • 1/4 cup Dijon mustard
  • 2 cloves garlic
  • 1 medium shallot
  • 1 pinch chili flakes
  • 2 cups extra-virgin olive oil

Wine-Poached Currants

  • 1 lb dried currants
  • 2 cups red wine
  • 1/4 cup sugar
  • 1 cinnamon stick
  • 4 bay leaves

Pepitas

  • 1 lb pepita seeds
  • 1/4 cup corn syrup
  • 1/4 cup salt
  • 1 tbsp smoked paprika
  • 1 cup brown sugar

Pickled Red Onions

  • 1 lb red onions (about 3 medium)
  • 1 cup red wine vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 3 tbsp salt
  • 4 sprigs thyme
  • 1 tbsp peppercorns
  • 1 tbsp allspice
  • 4 bay leaves

Instructions

Kale Salad

  1. In a small bowl, combine kale, lemon vinaigrette & salt and pepper. Gently massage the dressing into the kale (this tenderizes it). Then add the rest of the ingredients and toss gently to combine. Bon appetit!

Lemon Vinaigrette

  1. Combine all ingredients except the oil in the bowl of a food processor and blend until combined. Slowly add olive oil to emulsify.

Wine-Poached Currants

  1. Combine all ingredients in a small pot and bring to a simmer over medium low heat, stirring occasionally until the currants ares plumped and the liquid is syrupy (about 5 minutes) Let cool, then remove cinnamon sticks and bay leaves.

Pepitas

  1. In a small bowl, whisk together salt & smoked paprika. Spray a large bowl and a sheet pan with nonstick cooking spray. Add pepitas, corn syrup, and paprika salt and mix to combine. Scrape onto sheet tray. Bake in a 325 degree oven for 30 minutes or until lightly browned, stirring every 10 minutes. Using a bench scraper, scrape seeds into a deep hotel pan. Let cool slightly then add brown sugar (while seeds are still warm) and massage sugar into mixture using hands to separate and break apart seeds. Let cool, then sift off excess sugar. Store in an airtight container.

Pickled Red Onion

  1. Wrap thyme and spices in cheesecloth and secure with butcher’s twine. Thinly slice the onions. Combine vinegar, water, sugar and salt in a small saucpan and bring to a boil. Pour over onions and cool overnight. Weigh down the onions with a small plate to keep them submerged in the pickling liquid.

 


Recipe: Grilled Pork Tenderloin with Orange Marmalade Glaze (Natalie’s Estate Winery)


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Natalie’s Estate Winery  |  “Grilled Pork Tenderloin with Orange Marmalade Glaze”

In the video below, Boyd Teegarden shows you how to make this awesome start-of-summer dinner! Recipe follows.

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Grilled Pork Tenderloin with Orange Marmalade Glaze

Ingredients

  • 1/3 cup soy sauce
  • 1/3 cup orange marmalade
  • 1/3 cup honey
  • 1 1/3 tbsp rice wine vinegar
  • 1 pinch crushed red pepper flakes
  • 1 lb pork tenderloin
  • 2 scallions thinly sliced

Instructions

  1. In a small saucepan, bring the soy sauce, marmalade, honey, rice vinegar, and red pepper flakes to a simmer over medium heat. Remove from the flame and let cool to room temperature. Distribute the glaze evenly in 2 bowls. Marinate the tenderloin roast for a minimum of 1 hour in the glaze.

  2. Heat the grill to medium. Put on the tenderloin. Grill on one side about 6 minutes, depending on size of pork loin. Then flip it, baste it. Grill another 6 minutes. Start checking with a meat thermometer inserted into the thickest part of the meat, at about 6 minutes on the second side. Cook until internal temperature reaches 140 degrees. Remove from heat.

  3. If you have let the temperature get above 140 degrees, you
    may need to slice the pork immediately or the meat will continue to cook as it
    rests and become overcooked. If you have taken it out in time, let the pork
    rest 10 minutes. Thinly slice, sprinkle with the remaining glaze and scallions.