Balsamic Steak Gorgonzola Salad with Grilled Corn
Pair with 2022 Viognier
Enjoy a perfectly, grilled steak marinated with a rich, sweet, and slightly tangy balsamic flavor. With each forkful, you experience a delightful contrast between the smoky, charred notes and the sweet depth of the balsamic. Complementing the steak is a vibrant salad that bursts with freshness and color. All of the ingredients are generously drizzled with a balsamic vinaigrette that mirrors the flavors of the steak, tying the dish together. Now, sip on a glass of Viognier, and you’ll discover the magic of this pairing. The wine’s aromatic bouquet fills the air with delicate floral notes and hints of ripe stone fruits. As you take a sip, the Viognier’s apricot, peach, and honeysuckle flavors meld seamlessly with the steak’s sweet balsamic glaze, creating a delectable contrast that enhances both the wine and the dish. Together, they elevate your dining experience to a level of culinary bliss.
FOR THE MARINADE:
1 lb sirloin steak
2 tablespoons balsamic vinegar, 1 tablespoon Worcestershire sauce
1/4 cup extra virgin olive oil, 1/2 teaspoon dijon mustard
1/4 teaspoon garlic powder, 1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
FOR THE SALAD:
1 cup cherry tomatoes, halved, 1/2 red onion, thinly sliced
4 ounces Gorgonzola cheese, crumbled
2 heads endive lettuce, outer leaves removed,
halved and roughly chopped into 2 inch pieces
6 cups mixed spring greens, 1 corn on the cob, husk removed
1 tablespoon extra virgin olive oil, for drizzling corn
FOR THE GREMOLATA:
2 tablespoons basil leaves, minced, 2 tablespoons parsley, minced
1 clove garlic, minced, 1 tablespoon lemon zest
FOR THE BALSAMIC VINAIGRETTE:
3 tablespoons balsamic vinegar, 1/2 cup extra virgin olive oil
1/2 teaspoon dijon mustard
Dash of salt and fresh ground black pepper
In a medium size bowl, stir together ingredients for the marinade. Place steaks in a large zip-lock bag. Pour marinade over the steaks, seal the bag, and shake to coat. Chill in the fridge for 30 minutes. Make the gremolata: Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside. Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on the corn kernels and they are somewhat softened, about 10 minutes total. When cool, slice corn kernels off the cob. Grill steak on both sides 4-5 minutes for rare to medium rare. Remove steak to a plate and let rest for five minutes. Slice thinly against the grain. In a small bowl, whisk together ingredients for vinaigrette. Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion in a large bowl. Lay sliced steak on top of salad. Drizzle steak and salad with gremolata and remaining vinaigrette as desired. Enjoy!
Chicken Tortilla Soup Recipe
Pair with 2020 Cabernet Franc
This delicious Chicken Tortilla Soup paired with our 2020 Cabernet Franc is a winning combination that showcases the versatility of our red wine. The wine’s fruit-forward character, balanced with its herbal and spicy elements, elevates the dining experience by complementing the soup’s complex flavors. The perfect recipe to enjoy on a cozy evening at home, this pairing is sure to leave a lasting impression on your palate.
1 tablespoon cooking oil
1 clove garlic, minced
2 tablespoons white onion, diced
¼ cup tomato, diced
1 tablespoon green chili, diced
¼ cup black beans
¼ cup corn
salt, to taste
pepper, to taste
⅛ teaspoon dried oregano
⅛ teaspoon cumin
⅛ teaspoon chili powder
1 ½ cups chicken broth, or veggie broth
1 cup rotisserie chicken, shredded
tortilla strip, for garnish
fresh cilantro, for garnish
In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent. Add tomatoes, green chilis, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally. Add broth, stir and bring to a simmer. Add chicken and allow to heat through. Serve with a sprinkle of tortilla strips, cilantro, avocado and even some sour cream. Enjoy!
Pumpkin Turkey Chili Recipe
Pair with 2022 Yes Dear Chardonnay
A hearty, satisfying meal that’s perfect for a fall football-watching day. Create a cozy fall meal with this delicious pumpkin turkey chili recipe
For this flavorful and slightly spicy pumpkin turkey chili, our Yes Dear Chardonnay is an excellent pairing choice. The buttery and creamy notes of the Chardonnay will complement the rich and creamy texture of the pumpkin, while the acidity will balance the chili’s spiciness.
1 large yellow onion, diced (about 2 cups)
1 medium bell pepper, red, yellow, or orange, diced
6 garlic cloves, minced
1 1/3 pounds ground turkey or chicken
1 15-oz. can white beans, drained and rinsed
1 28-ounce can diced tomatoes with liquid
1/4 cup tomato paste, no salt added
1 14-oz. can pumpkin puree
1 cup reduced-sodium chicken broth
2 tablespoons chili powder
1 tablespoon cocoa powder
1 1/2 teaspoons ground cinnamon
2 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper, optional
4 cups baby spinach leaves
Sour cream or nonfat plain Greek yogurt, optional
Liberally coat a large pot or Dutch oven with oil spray and warm over medium-high heat. Add the onion and bell pepper sauté, stirring occasionally for about 7 minutes or until the onion softens. Add the garlic, stir everything together and cook until fragrant, about 30 seconds. Add the ground turkey or chicken. Use a spatula or a large spool to break up the meat as it cooks. Continue to cook about 6 to 7 minutes, until fully cooked. Add the beans, diced tomatoes, tomato paste, pumpkin puree, broth, chili powder, cocoa powder, cinnamon, cumin, black pepper, and optional cayenne pepper, and stir. Reduce heat and simmer for 20-30 minutes, stirring occasionally. Right before serving, add the spinach and mix throughout. Enjoy the chili with desired toppings, such as avocado, nonfat plain Greek yogurt, cilantro, and salsa. Enjoy!
These Cherry Heart Pies are such a fun and easy Valentine’s Day Dessert for your sweetheart or to even pass out as Valentine’s! We’ve also paired these with some of our wines at the bottom so let’s get to it!
CHERRY HEART PIES
- 1 box Refrigerated Pie Crust
- 11 oz Cherry Pie Filling
- 1 Egg
- 1 tbsp Milk
- White Sparkling Sugar or Powdered Sugar
- Heart Shaped Cookie Cutter
- Preheat oven to 350.
- Using a 3 to 4″ heart shaped cookie cutter, you should get 8-10 pies from 1 box of crusts.
- Cut as many shapes as you can get rerolling scraps as needed.
- Line a baking sheet with parchment paper.
- Mix together egg and milk to make an egg wash.
- Place half of the hearts on prepared pan(s).
- Use egg wash to wet the edges of the hearts.
- Place a small amount of the pie filling in the center of each.
- Make a small x cut in the center of the remaining half of the hearts.
- Place an x heart on top of each filled heart and press and crimp edges.
- Brush sealed pie with egg wash and dust with sparkling sugar.
- Bake for 14-16 minutes until crust is browned.
- Allow to cool.
White Wine Pairing: 2021 Roussanne
Red Wine Pairing: 2020 Family Reserve Zinfandel
- 1/2 bottle of St. Germain Elderflower Liqueur – chilled
- 1 bottle of Wilson Creek Rosé Sparkling – chilled
- Pink Cotton Candy
- Edible Gold Hearts
- Pour half a bottle of St. Germain into your pitcher
- Add in your bottle of Wilson Creek Rosé Sparkling and stir well; Chill until ready to serve
- Then place your cotton candy on top of your champagne flutes
- When it’s time to enjoy take their cotton candy flute and pour the Rosé cocktail over the cotton candy to make a beautiful pink drink
- Sprinkle your edible gold hearts over the top for a beautiful pop of color and detail
Cheers To That!