Mother’s Day Recipes


This post is by Kathy from Wine Trail Traveler LLC


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Recipes for Mother’s Day

This year celebrate Mother’s Day by spending some time in the kitchen to create a tasty dish for your special Mother. Wine Trail Traveler offers an assortment of recipes but also has specific recipe suggestions for Mother’s Day. 

Below we have added a recipe from Ocean Mist Farms for Instant Pot Lemon and Herb White Wine Artichokes. If your Mom enjoys artichokes try this recipe out.

If you don’t live close enough to cook for your special Mother, be sure to give her a call this Mother’s Day.

Cheers!
Kathy

 

 

Instant Pot Lemon and Herb White Wine Artichokes

Ingredients

3 artichokes
1/2 c white wine
2 thyme sprigs
2 rosemary sprigs
1/2 stick of butter
2 tsp minced garlic
1/2 tsp minced thyme
1/2 tsp minced rosemary
Lemon wedges

Directions

  1. Cut the top one third of artichokes off and trim bottom stem flush …

Dinner


This post is by Edward from Wino sapien


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One day ago, I would never have considered my life incomplete. . . and then I discovered tomato rice topped with charred and crispy cheddar. . .

The details can be found here.

I’ve tinkered slightly, using a paella pan for all steps and using a different cheddar. For the record – fry  1.5 medium onions (rough dice) and 1 green chilli (de-seeded and roughly chopped) in olive oil. When starting to take on colour – add 10 chopped Roma tomatoes. Let this simmer, stirring occasionally, till a thickish sauce has been created. Add 3 cups of cooked basmati (from 1 cup of dry rice), mix and toss and pat flat. Add 2 large handfuls of grated cheddar – I used a smoked cheddar. Grill for 3-4 minutes – allowing the cheese to brown in parts.

Risotto and Asiago “Thumbprints” Recipe


This post is by Kathy from Wine Trail Traveler LLC


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St. Francis Winery & Vineyards in California

Try this recipe for Risotto and Asiago “Thumbprints” from St. Francis Winery & Vineyards. The winery is located in Sonoma Valley, California. This recipe calls for 1/2 cup of white wine.

Risotto and Asiago “Thumbprints”

Pair with Cabernet Sauvignon

Risotto Ingredients
(Makes 1½ quarts)

2 T olive oil
2½ c arborio rice
1 small onion, diced (about 1 cup)
½ c white wine
1 T fresh minced garlic
3½ c hot water

Directions

1. Heat olive oil until almost smoking, add rice. Reduce heat to medium and stir rice until lightly browned (3 to 5 minutes). Add wine and garlic, stir well. 

2. Reduce heat to medium low and add water, stir well. Cook for about 15 minutes, uncovered, stirring occasionally, until rice has absorbed all the water and is al dente (slightly undercooked, or just a little bit chewy). 

3. …

Sumagiyya and more


This post is by Edward from Wino sapien


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This Gazan beef stew was adapted from my favourite cookbook of the moment – Zaitoun. Warm and soft – a curious but wonderful mix of flavours – caraway, sesame, sumac, pomegranate, spinach and  melt in the mouth beef shin.

For six with leftovers:

In a large le creuset pot or similar fry 2 small onions (diced) in olive oil. After 5 minutes of so, which they have taken on some colour add 6 cloves of garlic which has been roughly chopped. Push to the side and then add 800g of cubed beef shin (1 inch pieces) which have been seasoned and dusted with cornflour. When suitably coloured add the base spices – 1.5 teaspoons each of ground coriander, allspice and whole caraway seeds. Before the spices burn – add 500mls of chicken stock and 2 tablespoons of tomato puree. The meat should be just covered with liquid. Turn the …

Scone Recipe Includes Bacon & Blue Cheese


This post is by Kathy from Wine Trail Traveler LLC


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Scone recipe includes sparkling wine

Make New Year’s Day extra special for 2019. As a special treat for New Year’s Day, create this enticing recipe for scones which includes bacon and blue cheese. The recipe is from J Vineyards & Winery in Healdsburg, California and also calls for sparkling wine and Pinot Noir. Typically scones are served with afternoon tea; however, I think that the addition of bacon would make it a great item for breakfast!

Cheers!
Kathy

 

 

Scones with Bacon & Blue Cheese Fig Jam

Serves: Makes 32 scones

Ingredients

Ingredients for Scones

2 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
3 oz. cold butter
1 egg
½ cup cream
½ cup bacon, (15 slices), diced and cooked
½ cup crumbled blue cheese

Ingredients for Fig Jam

1-1/2 cups J Brut Rose
1-1/2 cups J Russian River Valley Pinot Noir

Try this Fondue Recipe for Christmas or the New Year!


This post is by Kathy from Wine Trail Traveler LLC


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Celebrate the holidays with a fondue!

Looking for a relaxing, fun evening during the holidays? Whether it’s Christmas or New Year’s Eve, you might just want to give this recipe a try. Of course, if you anticipate sharing this fondue with someone who has a big appetite, add some side dishes to share while waiting. Hungry people don’t like to wait for food!

Cheers!
Kathy

J Vineyards and Winery Fondue

Ingredients:

1 garlic clove, halved crosswise
1 ½ cups plus 2 teaspoons J Vineyards California Pinot Gris
2 t Meyer lemon
1 T cornstarch
½ lb Alpine Style Cheese (Gruyere), rind off, coarsely grated (2 cups)
½ lb Triple Cream Brie, rind off cut into ½ inch pieces (2 cups)

Directions:

  1. Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. 
  2. Add 1 ½ cups J Pinot Gris to pot and bring just to …

Pasta e Fagioli


This post is by Edward from Wino sapien


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I had hoped to hand roll pici as a part of my Father’s birthday dinner a few weeks ago, but I got savaged by a dog and my dominant hand has until the last few days been mostly useless for anything laborious.

It’s a slow process – I think I spent two hours hand rolling these little slugs. . .

For the pasta – in a thermomix or similar – bring together 500g of plain flour, 2 eggs, 250g of ricotta, a teaspoon of salt and 4 tablespoons of water.  Tip out the dough, clump and kneed together before wrapping in cling film to rest for 15-30 minutes. Then pinch, roll and repeat x300.

Fagioli – just before you start on the pasta – take 150g of dried borlotti beans and soak in boiling water. They should be ready once you have finished rolling out all of the noodles (approx 2 hours). …

Bison Meatballs Recipe from Merry Edwards Winery


This post is by Kathy from Wine Trail Traveler LLC


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The Merry Edwards Winery is located in California’s Russian River Valley. Wines to look for at the winery include: Sauvignon Blanc, Chardonnay and Pinot Noir. If you like a sweet wine look for the Late Harvest Sauvignon Blanc, a dessert wine.The winery tasting room offers two types of wine tastings: In-Depth Tastings and Walk-in Tastings. The recipe below is from the Merry Edwards Winery. Try the Bison Meatballs soon!

Bison Meatballs

Serves 4

Pairs well with Klopp Ranch Pinot Noir

Meatballs

INGREDIENTS

1 pound ground bison, drained of excess liquid and blotted dry
2 large garlic cloves, mashed
¼ teaspoon alaea sea salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
1 tablespoon olive oil

PREPARATION

Incorporate all ingredients together by kneading with your hands. Shape into 12 medium-size meatballs. Sauté in olive oil in skillet over medium heat, turning to lightly brown all sizes. Do not overcook as …

Braised Baby Artichokes Tuscan Style


This post is by Kathy from Wine Trail Traveler LLC


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While I don’t have an Instant Pot™ yet, I thought that with the popularity of the Instant Pot™, many people would enjoy the recipe below for Braised Baby Artichokes Tuscan Style. At the end of the recipe serving suggestions include using the artichokes as a pizza topping, topping on pasta or as a first course. The recipe is from Ocean Mist Farms. 

For those not familiar with preparing artichokes, the recipe includes a link to “How to Prepare an Artichoke.”

Enjoy!
Kathy

Braised Baby Artichokes Tuscan Style – Instant Pot

Serves: 4
Prep Time: 5 min.
Cook Time: 6 – 8 min.

Ingredients

9 Ocean Mist Farms baby artichokes, rinsed & trimmed
½ cup dry white wine
Juice from one lemon
1 clove garlic, minced
1 tsp garlic salt
¼ cup olive oil
1 cup water
½ cup finely grated Parmesan cheese

HOW TO PREPARE AN ARTICHOKE >

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Crab Salad on Blini Recipe


This post is by Kathy from Wine Trail Traveler LLC


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This recipe for Crab Salad on Blini from J Vineyards in Sonoma County calls for one cup of white wine and champagne or white vinegar. Try it soon and enjoy!

Crab Salad on Blini

Serves 4-6

Crab Salad

8-10 oz  Dungeness crab meat
1/8 cup small diced fennel
1 Satsuma mandarin (portion into segments chop segments into thirds)
½ fennel bulb shaved or sliced thin
2 T small diced Shallot
1 T finely chopped parsley
1 T lemon zest
1 tsp Esplette pepper
Kosher salt

Directions:

Step 1.  Incorporate all ingredients in with the crab and thoroughly mix and season with salt to taste.

Beurre Blanc

1 cup white wine
1/8 cup of champagne or white wine vinegar
1 T whole black peppercorn
1 T whole coriander
3 bay leaves
½ cup of heavy cream
1 pound of unsalted butter (cut 1 inch cubes)
Kosher salt

Directions:

Lamb and apricot tagine


This post is by Edward from Wino sapien


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A very yellow tagine, both in colour and spice – no red flavours, only yellows and oranges. . .

First the spice – turmeric and ginger dominate – giving a gentle heat; then the apricots – two cups of dried fruit, soaked and then cooked till disintegration – leaving sweetness and tang.

For 10 people:

Step 1. The meat from two shoulders of lamb – deboned and the meat cut into 2 inch cubes. In total I had 2.4kg of meat. Salt this 2 hours before cooking – with 4 teaspoons of salt flakes, season too with cracked black pepper.

Step 2. The apricots and the chicken stock. Bring 3.5 cups of chicken stock (home made if possible – it’s cheaper and tastier) to the boil and then steep 2 cups of dried apricots for 15 – 30 minutes.

Step 3. Heat tagine (if using) or large pan and brown …

Peri peri chicken


This post is by Edward from Wino sapien


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This is something I’ve been mildly obsessed with since I first saw it last year. The original recipe can be found here.

I’ve modified the brine, dropping the salt and sugar and using different herbs, while for the peri peri I’ve swapped all of the fresh chilli for capsicum – giving the final dish depth without the blistering heat.

To a large pot add – 3 tbsp of rock salt, 3 tbsp brown sugar, 60mls apple cider vinegar, 6 cloves of garlic – smashed, 4 sprigs of thyme and a handful of fresh oregano leaves which have been bruised. Add 1L of water, stir and then quarter a whole chicken and add to the brine – leave for 1-2 hours.

For the Peri peri – take 2-3 capsicum – depending on size and deseed and then slice into pieces. Roast at 200 degrees till starting to brown and soften (? …

Spiced Chocolate Cake with Macerated Berries Recipe


This post is by Kathy from Wine Trail Traveler LLC


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St. Francis Winery & Vineyards

This Spiced Chocolate Cake With Macerated Berries recipe is from St. Francis Winery & Vineyards in Sonoma, California. The recipe calls for 1/2 cup of St. Francis Port. The winery suggests matching this dessert with Zinfandel. If you have the time and are ready to bake a cake for Valentine’s Day, this might be a great one to try. Of course, this cake would be delicious any day of the year!

Spiced Chocolate Cake With Macerated Berries

 

Ingredients

14 ounces bittersweet or semisweet chocolate, chopped
1 ¼ cups unsalted butter
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground white pepper
6 large eggs
6 large egg yolks
2 teaspoons vanilla extract
3 cups powdered sugar
1 cup all purpose flour
¼ cup granulated sugar
1 cup fresh blackberries
1 cup fresh raspberries
½ cup St. Francis Port
additional …

Try this Fresh Berry Cheesecake Recipe for Valentine’s Day!


This post is by Kathy from Wine Trail Traveler LLC


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Celebrate Valentine’s Day  Fresh Berry Cheesecake

Try this recipe for Fresh Berry Cheesecake for Valentine’s Day or any special day of the year. The recipe calls for 1 or 2 Tbsp Ferrari-Carano Eldorado Noir. This special recipe is provided by Ferrari-Carano Vineyards & Winery in Sonoma County’s Dry Creek Valley. 

Fresh Berry Cheesecake

Serves 8 to 10

Ingredients

Crust

1 cup brown sugar
2/3 cup finely chopped walnuts
1-1/2 cups all-purpose flour
1/2 cup melted butter

Filling

8 oz light cream cheese
1/4 cup sugar
1 egg
2 Tbsp half & half
1 Tbsp lemon juice
1 Tbsp vanilla extract

Topping

2 cups fresh assorted berries: black, red, raspberries, blueberries, thoroughly chilled (or thawed frozen berries with no added sugar)
1/2 cup blackberry preserves
1 or 2 Tbsp Ferrari-Carano Eldorado Noir

Directions for Crust

  1. To make crust, combine brown sugar, walnuts, flour and melted butter and mix together …

A Chinatown roasted pork belly


This post is by Edward from Wino sapien


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Start with a 1.6kg boneless pork belly. Slice the meat surface at regular intervals so it will take the marinade, then pour boiling water over both sides of the meat – to tighten the skin surface. Repeat this a few more times and then pat dry. Now score the skin surface with a very sharp knife.

Prepare the marinade – 3 finely chopped and crushed cloves of garlic, 2 tablespoons of hoisin, 1 tablespoon of dark soy, a pinch of five spice powder and 1 teaspoon of honey. Mix together and then rub onto the meat (undersurface). For the skin rub salt into the scored surface and then massage with a  splash of olive oil. Let the pork rest for a few hours – skin side up, so the meat can absorb the flavours of the marinade.

Cook in three phases – 20 minutes at 250 degrees C – …

It’s National Apple Cider Day! Try this Turkey Recipe Soon


This post is by Kathy from Wine Trail Traveler LLC


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Today, November 18,  is National Apple Cider Day! How are you celebrating the day? Celebrate by adding this Apple Roasted Turkey Tenderloin with Cider Pan Sauce to your recipe box.

With Thanksgiving quickly approaching and many thinking of turkey, it’s time to offer this special recipe from the National Turkey Federation. This turkey recipe calls for apple cider and dry white wine.

Apple Roasted Turkey Tenderloin with Cider Pan Sauce

The recipe was created by Chef Jason Walter, The Machine Shed Restaurant in Lake Elmo, MN.

Ingredients

TURKEY TENDERLOINS: 4 Pounds
apple cider: 2 Cups
cider vinegar: 2/3 Cup
plain croutons: 4 Cups
tart apples, peeled, cored and diced: 1 Cup
pecan pieces, toasted: 1/2 Cup
fresh thyme: 2 Tablespoons
salt: 2 Teaspoons
freshly ground black pepper: 2 Teaspoons
minced fresh garlic: 2 Teaspoons
apple cider: 1/2 Cup
heavy cream: 1/2 Cup
canola oil: 4 Tablespoons
dry white wine: 2 Cups