Contents
Wine Club Pairing Recipes
Hors d’oeuvers
Baked Brie with Cranberries
Mixed Charcuterie Cheeses
Oysters on the Half Shell
Hot and Sugary Roasted Hazelnuts with Rosemary and Cayenne
Salmon Roll Up
Maréchal Foch Sauce for Meatballs
Crab Dip
Green Pea Dip – Vegan
Garlic Herb White Bean Dip – Vegan
Soups, Salads & Vegetables
Vegan Potato Salad with Dill Pickle Dressing
Fresh Spring Salad
Mushroom Risotto
Green Beans with Herbs
Creamy Tuscan Chicken Soup
White Bean Soup
Creamy Roasted Red Pepper Soup
Salad with Goat Cheese, Pears, Candied Pecans and Maple Balsamic Dressing
Main Dishes
Pasta Puttanesca
Beef Goulash
Roasted Lamb Shoulder
White Beans and Pork Sausage with Pistachio-Lemon Crumble
Halibut Tostada
Gambas Al Ajillo (Spanish Garlic Shrimp)
Roasted Pork
Thai Basil Clams
Lamb and Butternut Squash Tagine
Red Wine Braised Short Ribs
Pork with Soy Ginger Glaze
Salmon en Croute
Roast Pork Loin with Cherry Pistachio Stuffing
Cashew, Coconut, and Squash Curry
Herb Rub for Pork, Lamb, Beef or Chicken
Desserts
Lemon Olive Oil Cake
The Best Chocolate Cake Ever
Pumpkin Cheesecake Bars
Wine Club Recipes
Chardonnay – Butternut Tortellini
https://cozypeachkitchen.com/tortellini-with-ricotta-and-butternut-squash
Dry Gewurztraminer – Crispy Goose
https://www.foodandwine.com/recipes/roasted-goose-crispy-skin
Rose of Pinot Noir 2023 – Asian Salmon Salad
https://www.joyousapron.com/asian-salmon-salad
Pinot Noir Dunn Forest 21 – Moroccan Harira
https://www.thespruceeats.com/classic-moroccan-harira-soup-2394920
Pinot Noir Dunn Forest 20 – Lamb Meatballs
https://cosetteskitchen.com/lamb-meatballs-with-pomegranate-molasses-barbeque-sauce
Nudge – Chocolate truffles
https://sallysbakingaddiction.com/homemade-chocolate-truffles
LH Gewurztraminer – Chai Apple Streusel
https://www.spiceandtea.com/Chai-Apple-Streusel-Cake
Dry Riesling – Pumpkin Gnocchi/Butternut Tortellini
https://wanderingchickpea.com/2021/09/13/creamy-pumpkin-gnocchi
Pinot Gris – Pumpkin Gnocchi
https://wanderingchickpea.com/2021/09/13/creamy-pumpkin-gnocchi
Viognier – Hot Honey Crostini
https://www.ambitiouskitchen.com/apple-brie-crostini-with-hot-honey
WVPN 2020 – Apricot Chicken
https://www.delicious.com.au/recipes/apricot-chicken-recipe/vzn7oha6
Rose of Pinot Noir 2022 – Fig Flatbread
https://www.southernliving.com/recipes/fig-flatbread-recipe
Hors d’oeuvers
Hot and Sugary Roasted Hazelnuts with Rosemary and Cayenne
From Oregon Hazelnut Country THE FOOD, THE DRINK, THE SPIRIT by Jan Roberts-Dominguez
Makes 3 Cups
Ingredients:
2 tablespoons butter
2 tablespoons light corn syrup
3 cups lightly roasted and skinned hazelnuts
1/2 cup (packed) light brown sugar
1/4 cup coarsely chopped fresh rosemary
2 teaspoons coarse kosher salt
1/8 teaspoon cayenne
Directions:
Preheat oven to 350 degrees F. Place the butter and corn syrup in the center of a rimmed baking sheet and warm in the oven until the butter has melted. Meanwhile, in a medium-sized bowl, combine the hazelnuts, brown sugar, rosemary, salt, and cayenne. Transfer the mixture to the baking pan, stirring the mixture again with a flat-sided spatula to incorporate the butter and syrup. Bake until the sugar melts and caramelizes around the nuts, stirring every 5 minutes with a wide spatula or a pastry scraper, for about 20 minutes total baking time.
While the nuts are roasting, spread a large sheet of waxed or parchment paper on a cutting board. When the nuts and coating have darkened, remove the pan from the oven and immediately scrape them out onto the paper, quickly spreading the nuts out so they don’t touch each other for the most part. Allow them to cool and then break them apart as desired into single nuts or clusters.
The pieces should be stored at room temperature in an airtight container, in which they can be kept for several weeks.
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Salmon Roll Up
Ingredients:
Flour Tortillas (about 5)
Combine and spread on tortillas:
1 Jar Major Greys Chutney
12 oz cream cheese
Red onion, diced
Smoked Salmon
Minced parsley
Directions:
Roll up and refrigerate, can be made ahead and frozen for a week or two. When ready to serve, thaw if frozen, and cut into 1/2 inch slices.
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Maréchal Foch Sauce for Meatballs
Ingredients:
1 onion, finely chopped and sautéed in butter until soft
1 can consommé
1/2 can water
1/2 cup Maréchal Foch
1/4 tsp ground thyme
1/4 tsp dry mustard
salt and black pepper to taste
Directions:
Combine all ingredients and simmer for 15 minutes. Thicken slightly with a little cornstarch mixed with a little wine. Add Italian meatballs and simmer for 5 to 10 minutes. Serve. Can be refrigerated and reheated in the microwave, or kept warm in a crock pot. Seasonings can be varied according to taste.
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Crab Dip
Ingredients:
1/2 cup Mayonnaise
1/2 cup chili sauce
1/2 tsp dry mustard
1 Tbsp Worcestershire sauce
1 Tbsp horse radish
1/4 tsp Tabasco sauce
2 hard-boiled eggs, mashed
4 oz cream cheese
7 oz can crabmeat
sprinkle of onion flakes
Directions:
Mix together and refrigerate overnight.
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Green Pea Dip – Vegan
Ingredients:
1 bag frozen peas, thawed
1 handful of cilantro
1 jar salsa Verde
Directions:
Combine and blend until smooth.
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Garlic Herb White Bean Dip – Vegan
Ingredients:
1 medium clove of garlic
1/2 cup fresh herbs (basil, thyme, oregano, chives, rosemary, etc.)
2 15 oz cans of cannellini beans
1/2 cup olive oil
2 Tbsp white wine vinegar
3/4 tsp kosher salt
Fresh black pepper to taste
Directions:
Combine and blend until smooth.
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Soups & Salads
Creamy Roasted Red Pepper Soup – pairs beautifully with Dry Gewürztraminer
Makes 4 servings
Ingredients:
2 tbsp butter
1/4 cup minced onion
2 tbsp flour
2 1/2 cups chicken or vegetable broth
1/2 cup roasted red peppers
1 cup sour cream
1 tsp thyme or other herb blend, more to taste
Directions:
Sauté minced onion in butter until soft, add flour to create rue and continue to cook for a minute or so. Slowly add broth to rue, whisking until smooth. Add roasted red peppers and continue to cook until heated. Using an immersion or regular blender, blend until smooth. Whisk in sour cream and herbs.
Serve topped with a dollop of sour cream and a sprinkle of minced chives. Can be served hot or cold.
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Salad with Goat Cheese, Pears, Candied Pecans and Maple Balsamic Dressing
From twohealthykitchens.com. Learn more about this recipe here.
Ingredients:
Salad:
5 ounces of mixed gourmet/spring greens
1 pear (such as d’Anjou), cored and chopped (to equal about 1 1/4 cups) (see note)
1 cup glazed, candied pecans (see note)
2/3 cup dried cherries (or cherry-flavored Craisins)
4 ounces crumbled goat cheese
Dressing:
2 tablespoons balsamic vinegar
1 1/2 tablespoons pure maple syrup
1 tablespoon olive oil
1/2 teaspoon smooth Dijon mustard
a pinch (about 1/16 teaspoon) kosher salt
Directions:
Place greens in a large serving bowl (or divide among individual salad plates).
Sprinkle pears, pecans, cherries, and goat cheese over top of greens.
For dressing, whisk together balsamic vinegar, maple syrup, olive oil, mustard, and salt until emulsified.
Dress salad just before serving, or pass the dressing at the table.
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Main Dishes
Salmon en Croute – Try this with Airlie Pinot Noir
Makes 6 servings
Ingredients:
2 tbsp olive oil
1 tbsp minced garlic
10 oz frozen spinach (fresh spinach may be used)
Juice and zest of 1 small lemon
4 oz light cream cheese softened to room temperature
4 tbsp pesto (homemade may be used)
6 sheets phyllo dough defrosted according to package directions
1 large fillet wild salmon (about 1.5 lbs) skin and bones removed
Directions:
- Set oven to 400 F
- Heat a large skillet over medium heat and add 1 tbsp olive oil. Add garlic and cook until it starts to become fragrant, about 30 seconds. Add spinach and cook until heated through. Remove from heat and stir in lemon juice. Set aside to cool.
- Combine cream cheese, pesto and lemon zest and set aside.
- Line a large cookie sheet with parchment paper. Place a sheet of phyllo on the sheet, long end facing you. Brush with olive oil. Place another sheet of phyllo on top and brush with oil. Continue layering the remaining sheets saving some oil to coat the final package.
- Spread the cream cheese mixture in the middle of the phyllo leaving a 1-inch border.
- Place the salmon fillet across the width of the phyllo, about one third of the way up from the bottom edge. Spread cooled spinach mixture over the salmon.
- Wrap the salmon in phyllo, folding the bottom edge up and the top edge down. Fold edges to seal. Brush with remaining oil. At this point you can chill the salmon 3 to 4 hours. We made this recipe using puff pastry in place of the layered phyllo.
- Bake 25 minutes until the pastry is crisp and golden and the internal temp of the salmon is 135 F
339 calories per serving
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Roast Pork Loin with Cherry and Pistachio Stuffing
Ingredients:
For the brine
2 tablespoons salt
2 litres of water
For the pork
1.5 kg rolled boneless pork loin, skin on
1 tablespoon cooking salt
1 teaspoon baking soda
For the stuffing
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 teaspoons fresh sage leaves, finely chopped
1/2 teaspoon salt
1 cup fresh breadcrumbs
1 cup fresh cherries, pitted
1/2 cup unshelled roasted pistachios, shelled and roughly chopped
Cashew, Coconut, and Squash Curry
From Sunset.com
Ingredients:
1 1/2 qts. peeled, 1 1/2-in. chunks kabocha* or other orange-fleshed winter squash (from a 3-lb. squash)
About 1 tsp. kosher salt, divided
3 tablespoons vegetable oil, divided
1 onion, halved and cut into half-moons
1 or 2 red or green serrano chiles, minced
1 cinnamon stick (2 1/2 in.)
20 fresh curry leaves* or 6 dried bay leaves
1 teaspoon turmeric
1 teaspoon cumin seeds
1 can (14.5 oz.) coconut milk
1 cup salted roasted cashews
1 tablespoon lemon juice
Steamed basmati rice
Instructions and more about this recipe
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Herb Rub for Pork, Lamb, Beef or Chicken
Makes 1/2 Cup
Ingredients:
2 tbsp chopped fresh basil or 2 tsp dried
2 tsp chopped fresh thyme or 1 tsp dried
1 tbsp chopped fresh rosemary or 2 tsp dried
1 tbsp chopped fresh oregano or 2 tsp dried
1 tbsp crushed fennel seeds
1 tsp ground coriander
2 tsp garlic powder or granulated garlic
2 tbsp salt
2 tsp coarsely ground black pepper
Directions:
Mix all the ingredients in a small bowl. If you use dried herbs, the rub will keep at room temperature in a sealed jar for up to 2 months. If it’s made with any or all fresh herbs, it will keep, sealed, in the refrigerator for about 2 weeks.
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Desserts
The Best Chocolate Cake Ever
from Yoga of Cooking
Ingredients:
• 8 tbsp butter
• 1/4 cup cocoa powder
• 5 oz chocolate chips
• 1 cup boiling water
• 1 cup sugar
• 2 eggs
• 2 tsp vanilla
• 1 1/2 cups flour
• 1/4 cup almond flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg
FOR THE GANACHE
• 8 oz dark chocolate (chopped)
• 1 cup heavy cream
• 2 tbsp butter (room temperature)
• Pinch of salt
Instructions and more about this recipe
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Pumpkin Cheesecake Bars
From cookingformysoul.com
Ingredients:
Graham cracker crust
14 graham crackers
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon Kosher salt
8 tablespoon unsalted butter, melted (plus more for pan)
Cheesecake filling
24 ounces full-fat cream cheese, softened at room temperature (equiv to three 8-ounce packages)
1 cup granulated sugar
⅓ cup full-fat sour cream, at room temperature
3 large eggs, at room temperature
1 ½ teaspoons vanilla extract
A pinch of salt
1 cup canned pumpkin puree (NOT pumpkin pie mix)
¾ teaspoon ground cinnamon
¼ teaspoon all spice
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
Instructions and more about this recipe
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