In the spirit of summertime and the phenomenon that is Brunch, we offer this recipe and pairing suggestion for the opening of June. The recipe will require:
8 (preferably farm fresh) eggs, 1/4 pound black forest ham or a similar quantity of marinated artichokes hearts (or an even split!), 8 slices of thick country bread, 8 oz. Mild (or as you like) Cheddar, 4 cups of milk, 8 slices of thick country bread, 1 teaspoon mustard powder, 1/2 teaspoon salt, 1 teaspoon pepper
Slice the bread into 1 inch chunks and place at the bottom of an oiled 9 x 13 x 2 inch baking pan. Grate the cheese and slice the ham or artichoke hearts and layer them on top of the bread.
Then, in a large mixing bowl, vigorously mix eggs, salt, pepper, mustard, and milk until they are smooth before pouring the entire mixture into the pan. Cover the casserole and let it sit refrigerated 8 hours. When you are ready to experience brunch bliss, preheat your oven to 350 degrees and bake the casserole for 1 hour. Serve with a chilled glass of 2012 Cotes de Paso Blanc for immediate nirvana.
– See more at: http://www.halterranch.com/blog/2013/05/31/2012-cotes-de-paso-blanc-and-brunch-casserole/#more-3159
If you’re short on time and looking for something already ready to go. Try pairing 2010 Cabernet Sauvignon with some of our new cheeses from Central Coast Creamery.
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We’d suggest the blue, but all three (goat gouda, cow/goat cheddar, blue) are delicious and robust enough to stand up to the 10 Cab. Soppressata and La Panzanella are never a bad addition to any improvised lunch. As always, thanks for reading and we look forward to hearing some of your pairing stories here and in the tasting room.
Until then, cheers! – See more at: http://www.halterranch.com/blog/2013/05/31/2012-cotes-de-paso-blanc-and-brunch-casserole/#more-3159
