Recipe: Lemon Verbena Sausage with Hazelnut Romesco (Soter Vineyards)

#WVHARVEST2019


This was paired with Soter’s 2017 Mineral Springs Ranch Pinot Noir at their 2019 Fall Wine Club Release party. 

Learn more about Soter Vineyards

 

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Lemon Verbena Sausage with Hazelnut Romesco

Chef Sara Hauman, Soter Vineyards

Ingredients

Lemon Verbena Sausage

  • 1 lb ground pork 60% lean preferred
  • 1 tsp salt
  • 1/4 cup fresh lemon verbena chopped
  • 1/4 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric
  • 1/4 tsp dried ginger
  • zest of one lemon

Hazelnut Romesco

  • 3.5 oz dried espelette peppers de-seeded and rehydrated in warm water
  • 4 oz roasted hazelnuts
  • 8 oz roasted sweet peppers
  • 8 oz tomatoes peeled
  • 2 tbsp garlic minced
  • 2 tbsp sherry vinegar
  • 1 tbsp smoked paprika
  • 1/2 cup olive oil
  • salt

Instructions

Lemon Verbena Sausage

  1. Mix all ingredients together in a large bowl making sure to really work the sausage and form an emulsification between the fat and protein. Form into patties or use a sausage stuffer and hog casings to stuff the sausage. Make sure the sausage is cooked thoroughly to 160F.

Hazelnut Romesco

  1. Blend the rehydrated peppers with water until a thick paste forms. Roast the peeled tomatoes in the oven on high until they begin dried out and slightly charred. Place all ingredients into a food processor and process on high for a few minutes until the mixture is not completely smooth, but is thick. Season with salt as desired. This sauce is best when allowed to rest in the refrigerator overnight.


Recipe: Slow-Cooker Short Ribs (Sweet Cheeks)

Harvest Recipes

#WVHarvest2019


SWEET CHEEKS WINERY – “SLOW-COOKER SHORT RIBS”

This is the best meal you could possibly wish for after a long day of harvest. Best enjoyed once the weather starts to turn to 50- to 60-degree days, with maybe a little drizzle outside. We make this annually for the harvest crew—I can put everything together at once, and once my day gets going it’s hard to break away and think about cooking a big meal for the harvest crew. This one is amazing because of the slow-cooker aspect.

Pair this with Tempranillo. 

– Jessica Thomas, General Manager

 

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Slow-Cooker Short Ribs

Servings 4

Ingredients

  • 4 lbs beef short ribs
  • 2.5 cups onion diced
  • 2 tsp garlic diced
  • 1 cup Tempranillo or red wine of your choice
  • 2/3 cup ketchup
  • 3 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp brown sugar
  • 2-3 sprigs fresh thyme
  • salt and pepper to taste

Instructions

  1. Sprinkle all sides of the short ribs with salt and pepper.

  2. Heat a pan over medium-high heat, sear all sides of the short ribs.

  3. Place the garlic in your pan for 20 seconds, toss the onions in the pan.

  4. Let the onions and garlic soften for 2-3 minutes.

  5. Place the onions and garlic on the short ribs.

  6. In a bowl, whisk the wine, ketchup, soy sauce, Worcestershire sauce and brown sugar. Pour on top of the short ribs.

  7. Place the sprigs of thyme on top.

  8. Cook on low for 8-9 hours. When you get home, remove the stems of the thyme, pour yourself a glass of wine and enjoy. This goes really well with creamy garlic and Parmesan mashed potatoes and pan seared kale. You could also cook this in an Instapot.


Recipe: Moroccan Chickpeas with Chard (Boedecker Cellars)

Harvest Recipes

#WVHarvest2018


 Boedecker Cellars – “Moroccan Chickpeas with Chard”

It used to be that a hearty beef stew, spaghetti and meatballs and Halloween candy were all we ate at Harvest. But health awareness and dietary restrictions have changed our outlook and I started providing the crew hard boiled eggs (plus donuts) and healthy, flavorful dishes vegetarian that keep everyone’s energy up so we can work with smiles during the long days and nights of harvest.

Pair this with a crisp white: Boedecker Cellars Pinot blanc or Chardonnay.

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Moroccan Chickpeas with Chard

Servings 6

Ingredients

  • 4 tbsp olive oil
  • 2 Spanish onions chopped
  • 1 large jalapeño pepper seeded if desired, chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh grated ginger root
  • 2 1/2 tsp kosher salt to taste
  • 1 tsp ground turmeric
  • 1 tsp sweet paprika
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1 pinch cayenne
  • 2 tbsp tomato paste
  • 1 bulb fennel diced (save fronds for garnish)
  • 1 large bunch swiss chard stems sliced 1/2-inch thick, leaves torn into bite-size pieces
  • 2 carrots peeled and diced
  • 1 turnip peeled and diced
  • 1 lb dried chickpeas soaked overnight in water to cover or quick-soaked (see note)
  • 1/2 cup dried apricots diced
  • 2 tbsp chopped preserved lemon to taste
  • 1/2 cup cilantro chopped (more for garnish)

Instructions

  1. Heat oil in a large pot over high heat. Add onion and jalapeño and sauté until limp, 3 minutes. 

  2. Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté until they release their fragrance, about 2 minutes. 

  3. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.) Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to soften, about 10 minutes.

  4.  Add chickpeas and water to barely cover. Return heat to high if you lowered it and bring to a simmer. Partly cover pot, lower heat to medium low, and simmer for about 1 1/2 to 2 hours, until chickpeas are softened. Add more water if needed (this should be like a stew). 

  5. Add chard leaves, apricots and preserved lemon to pot and continue simmering until chard is tender, about 5 minutes longer. 

  6. Season with more salt if desired, and serve garnished with cilantro and reserved fennel fronds. 

    Note: To quick-soak chickpeas, bring them to a boil in water to cover by 1 inch. Turn off the heat and let soak for 1 hour. Drain.


Recipe: Chef Alex Daley’s Consommé (Soter Vineyards)

Harvest Recipes

#WVHarvest2018


Soter Vineyards – “chef alex daley’s Consommé”

This recipe never fails us as an elegant first course, or with a loaf of crusty bread for a harvest lunch. Made with a medley of roasted meat bones and clarified through a traditional technique, this broth is crystal clear and layered with flavor.

We pair this with our 2016 Mineral Springs Ranch Pinot Noir. The earthy, umami flavors in the soup serve to highlight the pure, focused red fruits that dominate this wine.

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Chef Alex Daley's Consommé

Ingredients

  • 4 cups meat stock (we prefer a roasted bone stock for richer flavor)
  • 1 lb lean chicken ground
  • 3 egg whites
  • 1 carrot chopped
  • 1 rib celery chopped
  • clove garlic
  • 1 bunch thyme
  • 2 bay leaves
  • kosher salt and pepper to taste
  • red wine vinegar

Instructions

  1. In a food processor, blend together all ingredients (except the stock) until a paste forms. 

  2. Add cold stock and meat mixture to a large stock pot. Set over medium heat and stir only for the first couple of minutes to incorporate the meat into the stock. Do not stir again. 

  3. As the stock heats, the meat and vegetables will rise to the top and form a ‘raft’ of solids. Slowly simmer the stock (DO NOT BOIL!) and, using a ladle, break a hole in the middle of the raft and carefully ladle the broth over the solids. 

  4. After 1 hour, strain the broth through a double layer of cheese cloth. Do not pour the stock, but rather ladle it through the cloth slowly so you don’t break up the solids. Season your broth with red wine vinegar, salt, pepper and enjoy!


Recipe: Shells Baked With Tomato, Cream and Five Cheeses (Union Wine Company)

Harvest Recipes

#WVHarvest2018


union wine company – “Shells Baked With Tomato, Cream and Five Cheeses”

Ryan Harms, founder and owner of Union Wine Co., adapted this team favorite from a dish at Al Forno, a Providence, Rhode Island restaurant where he worked at as a cook in the summer of 1998. It is delicious, and every harvest Ryan and his brother Eric (Union’s director of finance) cook it for the harvest crew.

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Shells Baked With Tomato, Cream and Five Cheeses

Ingredients

  • 2 cups heavy cream
  • 1 cup chopped canned tomatoes
  • 3/4 cup Pecorino Romano freshly grated
  • 3/4 cup fontina coarsely shredded
  • 4 tbsp gorgonzola crumbled
  • 2 tbsp fresh ricotta
  • 4 oz fresh mozzarella sliced
  • 1/2–3/4 tsp sea salt
  • 6 fresh basil leaves chopped
  • 1 lb pasta ridged
  • 4 tbsp butter unsalted

Instructions

  1. Preheat oven to 500 degrees. Bring a large pot of water to boil for the pasta. 

  2. In a mixing bowl, combine all the ingredients except the pasta and butter. Stir well to combine. 

  3. Generously salt the boiling water and drop in the pasta. Parboil for 5 minutes, stirring often. 

  4. Drain the pasta, and add to the ingredients in the mixing bowl. Toss to combine. Divide mixture among 6-8 small individual ceramic gratin dishes (1 ½ to 2 cup capacity - or 4-6 larger dishes for main course size. You can also bake it in one big baking dish). 

  5. Dot with butter and bake until bubbly and brown on top, about 10 minutes.


Recipe: Apple Cider Donuts (REX HILL)

Harvest Recipes

#WVHarvest2018


REX HILL – “APPLE CIDER DONUTS”

I made these donuts last year toward the end of harvest, on one of the first mornings the temperature dropped into the 30s. Walking around with a basket of fresh, hot donuts definitely made me the most popular person at the winery that day! – Amy Griffith, REX HILL Winery Chef

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Apple Cider Donuts

Ingredients

  • 2 cups apple cider
  • 3 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2/3 cup brown sugar
  • 2 tsp baking powder
  • 1/4 tsp each nutmeg and cinnamon
  • 2 eggs
  • 6 tbsp butter melted and cooled
  • oil for frying

Instructions

  1. In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 12 minutes. Cool completely.

  2. Whisk together flours, brown sugar, baking powder, salt, baking soda and spices. In a separate bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, until firm enough to shape, about 1 hour.

  3. Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter.

  4. In an electric skillet or deep fryer, heat oil to 325°. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side. Fry doughnut holes, a few at time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool slightly. If desired, dip doughnuts into glaze or sugar of your choice.


Recipe: Verjus Vinaigrette for Seasonal Garden Salad (Left Coast Estate)

Harvest Recipes

#WVHarvest2018


left coast estate – “Verjus Vinaigrette for Seasonal Garden Salad”

Featured at this year’s Harvest Dinner. Suggested pairing: Left Coast 2016 Beton Reserve Musqué Chardonnay.

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Verjus Vinaigrette for Seasonal Garden Salad

Ingredients

  • 1 clove garlic
  • 1 shallot
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/2 cup Verjus
  • juice of 2 lemons
  • 1/4 cup olive oil
  • salt and pepper
  • 1/2 cup canola oil

Instructions

  1. Combine all but the oil in blender or food processor.

  2. With motor running, slowly add 1/2 cup canola oil, blending until thick.

  3. Serve on fresh, seasonal garden salad.


Recipe: Stone Fruit Trifle with Herbed Mousse (Left Coast Estate)

Harvest Recipes

#WVHarvest2018


left coast estate – “Stone Fruit Trifle with Herbed Mousse”

Featured at this year’s Harvest Dinner. Suggested pairing: Left Coast 2015 Pinot Meunier.

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Stone Fruit Trifle with Herbed Mousse

Ingredients

  • 1/4 cup sugar
  • 2 tbsp sugar
  • 4 large egg yolks
  • 1/2 cup Left Coast Viognier
  • 1/4 tsp salt
  • 1/4 tsp cardamom
  • 6 tbsp butter, room temperature, cut into small pieces
  • 1.5 cups heavy cream
  • 2 tsp tarragon, finely chopped
  • 3.5 cups stone fruit, such as peaches, nectarines or plums, halved and cut into 1/2 pieces
  • 1/4 cup sugar

Instructions

  1. Combine 1/4 cup plus 2 tbsp sugar, egg yolks, Viognier, and salt in saucepan over medium heat. Simmer until thick 3-5 minutes. 

  2. Strain through a fine sieve into a bowl. Stir in cardamom. Gradually whisk in butter until smooth. 

  3. Press plastic wrap onto surface of curd. Refrigerate until set, about 1 hour. 

  4. Whip the heavy cream until soft peaks form. When curd is cool stir in whipped cream and tarragon.

  5. Preheat oven to 425. Toss fruit with remaining sugar. Roast until caramelized 15-20 minutes. Cool.

  6. Layer a third of cake in bottom of 12-cup bowl. Cover with third of mousse. Spoon a third of roasted fruit over mousse. Repeat twice. 

  7. Refrigerate at least two hours or up to 1 day.