Wine & Recipes
but first...the wine...
Favorite Wines for Fall
Reds
~Sendoro De Chile Cabernet Sauvignon/Merlot Blend
~Blazon Cabernet Sauvignon
~19 Crimes cell block red blend
~Trapiche Oak Castle Malbec
~Llano Estacado Sweet Red
~Dark Horse Malbec
~Hahn Special Select Pinot Noir
Whites
~Butternut Chardonnay
~Duckhorn Decoy Sauvignon
blanc
~Honig Sauvignon Blanc
~Wilhelm Bergman Piesporter
Michelsberg Riesling Spatlese
~Joel Gott Pinot Grigio
~Santa Margherita Pinot Grigio
~Gruner Veltliner Aichenberg
Chardonnay
~Robert Mondavi Chardonnay
Rose
~Josh Cellars Rose
~Butternut Rose
~Urban Provence Rose Wine
~Gerard Betrand Cote De Rose
~Cupcake Vineyards Rose
~La Vielle Ferme Selection
Speciale Rose
~Finca El Origen Malbec Rose
Pickled Beets
Ingredients:
Up to 10lbs Fresh Beets from the Garden
2 cups white sugar
1 tablespoon pickling salt
1 Quart white vinegar
1/4 cup whole cloves
Place beets in a large stockpot with water to cover. Bring to a boil, for 15 minutes (until tender). If beets are large, cut them into quarters. Drain, reserving 2 cups of the beet water, cool and peel.
Sterilize jars and lids by immersing in boiling water for about 10 minutes. Fill each jar with beets and add several whole cloves.
In large saucepan, combine sugar, beet water, vinegar, and pickling salt. Bring to a rapid boil. Pour the hot liquid over the beets in the jars, and seal the lids.
Place a rack in the bottom of a large stockpot. Fill halfway with water. Bring to a boil over high heat. Carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Roasted Cauliflower
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Ingredients:
1-3 Cauliflower heads (depending on amount serving)
Olive Oil
Smoked Paprika
Garlic Powder
Salt and Pepper
Cut the Cauliflower heads into 3/4"-1" steaks
(a few pieces will fall away but just toss those on the pan to roast as well)
Place the steaks on a foil lined pan
Drizzle with Olive Oil
Season with the Garlic powder, smoked Paprika (on both sides)
Salt and Pepper to taste
In a pre-heated oven at 500 degrees roast the cauliflower, on the middle rack for about 15 minutes. For the last minute you can sear the steaks on broil.
Serve immediately for the best texture and taste.
Glazed Carrots
Ingredients:
1.5 lbs carrots from the garden
1/4 cup butter
1/4 cup brown sugar
Salt
Slice the carrots into 1/2-3/4" size pieces
Place the carrots into a large pot and add 2 cups of water.
Simmer for about 8-10 minutes until the carrots are tender
Drain off the excess water
Add the butter and brown sugar and salt to taste
Stir to coat the carrots in the sauce that forms and cook for 4-5 minutes longer.
Serve warm.
Radish and Onion Slaw
Ingredients:
3 cups thinly sliced radish from the garden
1 cup thinly sliced onions
red wine vinegar
kosher salt
black pepper
olive oil
Combine the radish and onion in a bowl.
Drizzle the red-wine vinegar and olive oil over the radish and onion.
Add Salt and pepper to taste.
Chill in the fridge for 20-30 minutes before enjoying
Tomato Caprice Salad
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Ingredients:
Medium Tomatoes or Cherry Tomatoes
Fresh Mozzarella Cheese
Fresh Basil
Balsamic vinegar
Olive Oil
Salt and Pepper
Slice Tomatoes or cut cherry tomatoes in half.
Slice the Mozzarella and layer between the tomato slices
Drizzle with Balsamic and Olive Oil
Salt and Pepper to taste
Refrigerate for about 10-20 minutes
Top with Basil and Serve