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October Wine Club Pick Up Party Recipes

Posted on: November 17th, 2016 by admin 6 Comments

It’s November 17 and it looks like the prolonged, delightful Indian summer we’ve been enjoying has ended here in western Colorado. Snow is piling up in the vineyards and depending on your personality that’s either great or bad news. Personally, I liked it a lot better when it was close to 70 degrees yesterday. But we all understand that if we want wine, we need water! Even if it’s from melted snow.

Our October Wine Club pick up party was lots of fun! Each one seems to grow in attendance and I love getting to meet our members in person and share some food, wine and laughs. I keep promising to post my recipes or e-mail, but it’s a busy summer and because we’ve had such great weather we’ve still had lots of traffic in the tasting room. Since today that’s all changed – it’s the perfect chance to get these recipes to you.

Please bear in mind I tend to make things up as I go along, and I’m preparing for 75+ people. Adapt and adjust and let me know how they work out!

And if you’re not a wine club member – now is the perfect time to join! You can sign up on-line on this website or call us at 970-464-5867.

Braised Sweet and Sour Red Cabbage

Recipe by Lynn Lickers Wilson

Like all good things, adjust to suit your taste. This is my grandmother’s recipe, tweaked along the way. Best made a day before serving.

1 large red onion, chopped

1 large or 2 small apples, cored and chopped

1 Tbsp olive or vegetable oil

1 Tbsp caraway seeds

1 large head red cabbage, cored and shredded (just as easy to do by hand with a sharp knife as with a food processor or fancy equipment)

Salt and pepper to taste

1/3 cup Grande River Vineyards Red Raspberry vinegar

1/2 cup Grande River Vineyards Meritage Red or your favorite GRV red wine

1/3 cup brown sugar

¼ tsp ground cloves

¼ tsp ground cinnamon

Heat oil in dutch oven or 4-qt saucepan over medium heat. Add apple and onion and saute until softened. Add caraway seed and stir for a minute or two. Add remaining ingredients and stir well. Cover and simmer for about  1 ½ hours, until cabbage is tender.  Add more wine or chicken or veg broth as necessary during cooking so cabbage stays moist. Adjust seasonings. Note: When I served this, I grilled bratwurst, sliced it and added it before serving. You can serve bratwurst along side and this is also great with roast pork.

 

Cheese and Potato Soup

                Recipe by Lynn Lickers Wilson

Use more chicken broth or milk for a thinner soup. Adjust seasoning to suit your taste. Start with less – it’s easy to add more but it’s tough to take it out!

4- 5 Yukon gold potatoes, chopped (peeled or not, up to you)

2 -3 qts chicken or vegetable broth, divided

1 cup whole milk

4 Tbsp butter

2 carrots, peeled and sliced (or use a generous handful of baby carrots, sliced)

1 small red onion, chopped

1 small white (or yellow) onion, chopped

1 tsp whole cumin seed

1 tsp ground cumin

1 tsp Old Bay Seasoning or ½ tsp celery seed

1 tsp dry mustard

Salt and pepper to taste

2 cups grated sharp cheddar cheese

1 cup grated Swiss or Gruyere cheese

Place potatoes in saucepan and add enough broth to cover. Bring to boil and simmer until potatoes are tender. Strain off almost all broth and reserve. Lightly mash potatoes and add milk. Should be lumpy – this is not Thanksgiving!

In a large soup pot, melt butter over medium heat and add carrots, red and white onion. Saute until just soft. Add cumin seed and cook for a minute or two. Add ground cumin, Old Bay, salt and pepper, dry mustard and stir to combine. Add potato mixture and reserved broth, stir well to combine. Bring to simmer and gradually add cheeses, stirring to melt. Taste and add more milk, broth, cheese or seasonings to taste. Simmer for a few minutes to let flavors combine, stirring occasionally. Serve garnished with a little cooked diced bacon or smoky ham, diced sweet red pepper, parsley or chives sprinkled on top. Great paired with GRV Chardonnay or Meritage White wine.

Apple Cherry Crisp

                Recipe by Lynn Lickers Wilson

5 – 6 apples, your choice of variety, cored and sliced thin. Peel or not, up to you.

½ cup raisins

Grande River Vineyards Ruby Port or Late Harvest Viognier

½ cup chopped walnuts or pecans

1/4 to 1/2 cup sugar, depending on sweetness of apples

8 oz frozen, thawed cherries (not pie filling)

1 tsp vanilla

1 tsp cinnamon

½ tsp nutmeg

½ tsp ground ginger

¼ tsp ground cloves

Place raisins in a microwaveable bowl and cover with Port or Late Harvest Viognier. Microwave until just warm, about 45 seconds, and let sit for about 30 minutes to rehydrate.  In large bowl combine remaining ingredients and add raisins with their liquid. Stir well to combine. Place into buttered baking dish.

In separate bowl combine:

1 cup oats

¼ cup flour

½ cup brown sugar

½ tsp cinnamon

Cut in 6 Tbsp butter until mixture is crumbly and sprinkle over apple mixture. Bake at 350 for 35 – 40 minutes or until bubbly and topping is golden brown. Serve with a scoop of vanilla ice cream or whipped cream, if desired.  Pair with Grande River Vineyards Late Harvest Viognier.

Nestled at the base of western Colorado's Bookcliffs mountain range near the Colorado River in Palisade is Grande River Vineyards, Colorado's Premium Wine Growing Estate™. Grande River Vineyards produces world-class, award-winning wines in traditional styles.

Open seven days a week
9 a.m. - 5 p.m.

Excluding Thanksgiving, Christmas and New Year's day