Category: Recipes

Gather your ingredients and learn how to prepare Kurobuta Pork Shank Colcannon with Chef Steve. Ryan McCormick pairs this delicious recipe with our Bourbon Barrel Zinfandel and Bill Wilson joins the cooking fun as the official taste tester!

You can view Chef Steve’s Cooking Demo on YouTube here: 

https://www.youtube.com/watch?v=hViLoywoRQI&t=6s

Recipe below: 

KUROBUTA PORK SHANK COLCANNON (3-4 servings)

Pair with Bourbon Barrel Zinfandel 

Ingredients:

2 Kurobuta pork shank

Kosher salt & white pepper, or your favorite bbq rub

1 Tablespoon canola oil

½ cup Sliced leeks

1 cup green cabbage, cooked al dente and cut into 1” pieces(can be done 1 day ahead)

3 cups of mashed potato

 2 Tablespoons whole grain mustard

Directions: 

For the pork, season liberally with salt & pepper or bbq rub. Smoke in a smoker or roast in an oven slow and low until the meat can be shred. Shred the meat from the bone. This can be done 1-2 days ahead. If pork shanks are not available, you can substitute por shoulder.

For the Colcannon, heat the oil in a pan. Add leeks and cook until tender. Add cabbage and pork and cook until both are heated through. Add whole grain mustard and mashed potato. Mix to evenly combine. Check seasoning.

If you are a frequent guest to Wilson Creek Winery, you have probably had an entertaining wine tasting with servers Massie or Chris! Their energetic personalities and knowledge of wine guarantee any returning or new guest an educational, but fun wine tasting. They know know how to read a guests’ palate and will recommend a perfect wine whether you prefer sweet, dry or bold. Along with sampling the excellent selection of Wilson Creek Wines, they have probably thrown a few wine mixes in there! Wilson Creek is well known for our selection of Sparkling Wines, our most popular being our Almond Champagne! Our Sparkling Wines now consist of Watermelon, Yuzu Lemon, Peach Bellini, Coconut, Sangria, Rosé, and even an Orange Mimosa! All these flavors gave our Tasting Room Servers the idea to create some fun wine mixes. They have become very popular over the years with more and more guests coming to the winery and requesting their favorite mix or even making them at home! 

We thought it would fun to get our two master wine mixers together, Massie and Chris, to go LIVE for a Virtual Mixology Session and show you how they create some of their favorite wine mixes! After you watched the session on Tuesday, 9/22 at 5:30pm on Facebook and Instagram LIVE, below are the wine recipes used in the live and also a link to view even more wine mixes created here at  Wilson Creek. 

SPARKLING WINE RECIPES BELOW: 

PEACH + SANGRIA

COCONUT + MOSCATO

PEACH + ORANGE + CAB/ZIN

THE UNICORN:  PEACH + ALMOND + WHITE CAB

SANGRIA + DECADENCIA 

More Wilson Creek Winery Recipes….

This warm spiced wine is flavorful just like our classic red wassail, but a lighter body and perfect for that transition from winter to spring! We recommend it with our “Yes Dear” Chardonnay

INGREDIENTS

• 1 Orange (peeled and sliced)
• 5 Whole Cloves
• 3 Whole Star Anise Pods
• 1 Piece (1 inch) Peeled Fresh Ginger, Thinly Sliced
• 3/4 Cup Water
• 1/4 Cup Orange Juice
• 1/4 Cup Sugar
• 1 Bottle (750 mL) Wilson Creek “Yes Dear” Chardonnay

DIRECTIONS

Combine all ingredients in a crockpot and heat until warmed through.

Whether you are celebrating Galentine’s Day or Valentine’s Day, this week is the perfect excuse for eating sugary goodies and drinking wine! This decadent chocolate fruit tart with a chocolate cookie crust is smooth and a chocolate lovers dream! Pair this delicious treat with a full bodied, fruit forward red like our 2017 Zinfandel or a bottle of bubbly like our Rosé Sparkling Wine 

Ingredients

for the crust:

• 2 cups of double stuffed oreo cookies
• 6 tablespoons of butter melted

for the filling

• 12 oz bag of dark chocolate chips
• 1 cup of heavy whipping cream
• oreo cream
• 1.5 oz Decadencia
• fresh berries- blackberries, blueberries, strawberries, and raspberries

Instructions

for the crust:

1. Take oreo cookies and scrape cream into a bowl and set aside; and the chocolate cookie into a separate bowl.
2. Chop your cookies into crumbs
3. Mix in the butter to your chocolate cookie crumbs
4. Press crumbs into tart pan
5. Bake in a preheated oven at 350 degree oven for 10 minutes. Remove and set aside to cool

for the filling

1. In a small sauce pan heat cream to simmer, do not allow to boil and remove from heat
2. Add Decadencia, oreo cream, and chocolate chips to the heavy cream and let it sit for 5 minutes – Do not stir
3. After 5 minutes gently stir until smooth being carfeful to not add air bubbles so your ganache
   is nice and creamy
4. Pour your ganache over the cookie crust in the tart pan
5. Place in refrigerator to allow to cool partially (check after 10 minutes)
6. Add your fresh berries on top of your partially cooled chocolate ganache. When the chocolate is still a little soft, it allows the fruit to partially sink
   into the ganache adhering it in place
7. Place back in the fridge, allow to cool and set completely before serving
8. Add a dusting of powdered sugar right before serving

Looking for a delicious cocktail to start your evening? Try our Cotton Candy Rosé! 

Today we raise a glass to National Mojito Day! We have created two refreshing wine mojito cocktails with unique summer combinations that you will be sippin on all season! Run to your kitchen and start prepping!

STRAWBERRY WINE MOJITO

INGREDIENTS

DIRECTIONS

• Add the mint leaves, two lime wedges, and strawberries to a highball or collins glass. Use a muddler to gently muddle the mint, lime, and strawberries (but not too much as you don’t want to break apart the mint leaves).
• Add the two remaining lime wedges. Muddle gently to release the lime juice, again being careful not to smash the mint leaves and break them apart.
• Fill the glass with ice and pour the rum and White Cabernet directly over the ice. Top off each glass with club soda and stir just to combine. Serve garnished with a sprig of fresh mint, lime, strawberries, and a straw. Enjoy!

COCONUT WINE MOJITOS

INGREDIENTS

• 1 ounce white rum
• 2 ounces Coconut Sparkling
• 2 1/2 Limes
• Ice
• Bundle of Mint leaves
• Toasted Coconut flakes, if desired

DIRECTIONS

• Dip each glass in water and then roll in toasted coconut. Add 8 mint leaves and two lime wedges (from half of a lime) to a highball or collins glass. Use a muddler to gently muddle the mint and lime (but not too much as you don’t want to break apart the mint leaves).
• Add the rum, Coconut Sparkling, juice of 2 limes.
• Fill the glass with ice and pour the rum and Coconut Sparkling directly over the ice.  Serve garnished with a sprig of fresh mint and lime and a straw. Enjoy!