Truffle Turkey with Reyes 2010 Chardonnay Gravy By Beth P. Heiserman Truffle oil seems to be one of the new trendy foods. Most seasoned chefs don’t like to use truffle oil because it has too intense of a flavor and scent. But if you use it correctly it’ll enhance the flavor of your…
“I created this recipe for August 2013 Ladies Night Out. When we were creating the labels for this new wine; I kept thinking what I could pair and create with this fabulous wine. It has aromas of mocha, plums and a hint of anise. After the wine had time to breathe, I started to get…
Serves: 4 people Prep Time: 15 min/ Cooking time 35 min Ingredients *Ingredients in bold italics are available for purchase at Vina Robles or at humblebumble.com & cahootscatering.com 2 racks Pork ribs, St. Louis style cut 2 tbsp Olive oil 3 tbsp “Cahoots house rub” BBQ seasoning 1 tsp each dried oregano & dried basil…
Ingredients 8 lamb chops, about 1-inch thick (about 2 pounds) 2 tablespoon dry white wine 2 tablespoons honey 2 tablespoons olive oil 1 teaspoon chopped fresh mint salt and freshly ground pepper Directions 1. Prepare your oven broiler. 2. In a small bowl, whisk together the wine, honey, olive oil, mint and a few pinches…
Halibut with Oregano and Lemon Serves 6 6 5 – 6 oz. Alaskan Halibut filets, skinless 3 lemons 1/2 c. extra virgin olive oil 1 tsp. fresh oregano, chopped salt and pepper Preheat oven to 400°F. Lightly season halibut filets with salt and pepper. Slice two of the lemons into paper…
MIMOSA (Don’t use expensive Champagne as it’s lost in this cocktail) “A traditional brunch beverage. Enjoy this light delight on Mother’s Day, Christmas, or any special occasion.” Ingredients: 3/4 cup champagne, chilled 1/4 cup orange juice Directions: 1. Mix three parts of your favorite sparkling white to one part of your favorite orange juice. Enjoy!…
Facebook friend Christine Pike teases her pals on Facebook with mouth-watering photos of dinners she whips up in her kitchen. Not a chef, but raised by a caterer, it seems Christine simply can’t help herself. Here is her latest complete with before and after pictures of her husband’s dinner plate: Seared lamb chops with home…
From a Facebook friend: You may have to bump up the recipe cause I make it in small amounts, but here it is: Apple Peach Wine (but you can name it whatever you want) It’s actually very simple: Grind up 3 cups of apple without the pealing. 3 cups of peaches. 1 cup of Oregon…
Seared scallops with home grown orange, brandy, whiskey, & mint reduction topped with a hint of caviar! In my husband Steve’s words, “Perfection on a Plate!” I don’t measure….LOL but here goes: For the glaze – about 6 juicy oranges (strained) salt, Agava, brandy, whiskey….bring to a reduction/glaze. Towards the end, add a couple of…
Saturday, 1/26, Reyes Winery will be hosting its first large wine event, the Sierra Pelona Valley Wine Fest. I recently attended a press conference and, besides learning more about the fest (read: http://evewine101.com/2013/01/05/excitement-continues-to-build-for-first-annual-sierra-pelona-valley-wine-festival/) guests were served an array of foods all made with a Reyes wine. Here is one recipe that they shared: This recipe…