Category Archives: Pairings And Recipes

Rosè Popsicles….What???

Epicures recently declared that there is not better way to celebrate sunny days and the beginning or Rosè season than making these delicious treats…….we agree!!  Share these fruity, boozy ice pops with your friends!

Try this recipe with our new 2016 Life is Rosè!!
BUY ONLINE NOW

YIELD
Makes 10

ACTIVE TIME
15 minutes

TOTAL TIME
5 hours 15 minutes (including freezing time)

INGREDIENTS

  • 6 ounces strawberries, hulled (about 1 1/2 cups)
  • 2 ounces fresh raspberries (about 1/3 cup)
  • 1 2/3 cups dry rosé (about half of a 750 ml bottle)
  • 1/2 cup ruby red grapefruit juice, preferably fresh
  • 2 tablespoons sugar
  • 1 cup whole or sliced fresh strawberries and raspberries

SPECIAL EQUIPMENT

  • 10 (2.5-ounce) freezer ice-pop molds and sticks
  1. Purée strawberries, raspberries, rosé, grapefruit juice, and sugar on high speed in a blender until smooth. Strain through a fine-mesh sieve into a large measuring cup; discard seeds and foam.
  2. Divide strawberry mixture among ice-pop molds, leaving about 1″ space at the top. Freeze until slushy, about 1 hour. Stir with an ice-pop stick, then add fresh berries, stirring to incorporate with stick.
  3. Cover molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.
    Do Ahead ~ 
    Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.

Recipe by Kat Boytsova ~ Epicurious.com ~ May 2017

Boneless Leg of Lamb with Coyote Canyon’s H/H Buck Syrah

Many of us are classic Lamb paired with Pinot Lovers but sometimes you just need to GO BIG and that’s what we suggest with this month’s pairing!

Spring Lamb is making its way to markets right now. I was recently visiting a Food Co-
Op in Southwest Montana and had the great pleasure of sampling a truly outstanding Leg of Lamb as well as some incredible sausages produced by Willow Spring Ranch in Belgrade MT. The trick to getting great tasting lamb according to owners Katy and Richard Harjes is in how their animals are treated, what they eat, and when they are brought to market. It truly was evident in what I tasted, rarely have I had lamb that was so clean tasting. Katy and Rich ship their products all over the country and have a website that allows you to order your favorite cuts. You can reach them, at http://montanaorganiclamb.com .

This month let’s try pairing a grass fed spring Boneless Leg of Lamb with Coyote Canyon’s H/H Buck Syrah which was released in February 2014. This is a deep colored, full bodied, wine with notes of dark licorice as well as currants and blackberries-perfect for this Leg of Lamb recipe. The trick to getting a bigger, not over powering flavor is to start the Lamb on the grill and finish it in a slow oven with some added moisture. The leg is made up of several muscles that tend to cook and eat differently. Cooking the muscles in a low temp oven after a hard char on the grill will give it the grilled flavor and keep the muscles moist and tender.

Leg of Lamb with Roasted Lamb and Pan Drippings with Grilled Fennel 

6lb Boned Rolled and Tied or netted Leg of Lamb

1T Fresh or 2t Dried Thyme

1T Fresh or 2t Dried Oregano

1T Fresh or 1t dried Rosemary

1T dried Basil

1T Ground Red Pepper

1 Bay Leaf

1T Course Sea Salt

1T Course Ground Black Pepper

3T Pure Olive Oil

Remove all packaging from the Lamb and pat dry the lamb with paper towels. Mix the herbs, salt and pepper in a bowl; add olive oil to make a paste. Coat the lamb with the herb paste and rest covered with wrap in refrigerator 1-2 hours.

Prepare the grill and start charcoal. I prefer a charcoal briquette with the addition of soaked wood chips such as cherry or apple to add some mild smoke flavor. I don’t recommend a strong charcoal from Mesquite or Hickory for this recipe. If using a gas grill make sure to preheat on high at least 15 minutes before adding the lamb.

Roasting Pan (9”x13”) ingredients

While the grill/briquettes are starting prepare the following

1 Onion-peeled and ½” diced

2 Carrots (medium size) Peeled, sliced ½” thick

2 Ribs Celery-Sliced ½” thick pieces

4 cloves garlic-Peeled and sliced thin

1-12oz can diced tomato’s

1C Vegetable or Chicken Stock

1C Dry Red Wine

3T Pure Olive Oil

Grilled Fennel

2 Fennel bulbs with tip trimmed, Cut in half from top to bottom.

1t Course Sea Salt

1t Course Black Pepper

3T Olive oil

Season Fennel with Salt and Pepper and toss the 4 halves in olive oil.

Garnish

3T Fresh chopped Parsley or Chives

Sauté onions 3 minutes to transparency add garlic, sauté 1 minute, add carrots and celery and sauté 3 more minutes at low-medium heat. Add tomatoes, stock, and wine. Turn heat to low. We will add this to the roasting pan when the lamb comes off the grill. Preheat the oven to 250 degrees.

Remove the lamb from the refrigerator 20 minutes prior to grilling. Sear Lamb over high heat part of grill, add soaked wood chips to the fire for smoke. You want to brown the entire leg-a good hard char for no more than 15 minutes. You can now grill the fennel bulbs over the coals used for searing the lamb. Grill the fennel for 5-7 minutes on each side. Remove from heat, let cool, and then slice thin.

After you have seared the leg, remove from the fire. Place the Roasting Pan ingredients into a 9”x13” roasting pan. Mound the vegetables up in the middle and put the lamb on top. Place the roasting pan in the oven on the middle rack. Cook lamb until it reaches an internal temperature of 145 degrees for medium rare. Put the meat on a cutting board with a sheet tray underneath, cover with foil and let rest 10-15 minutes. While the meat is resting, strain the juice, add fennel slices and adjust seasoning. Keep the juice and fennel slices warm.

Remove the string or netting surrounding the Lamb and slice thin (1/4”-1/2” thick) this may be a bit messy, the muscles tend to fall apart after the string is taken off. Try to cut the muscles across the grain if you can.

Place the sliced meat on a platter with fennel slices atop, garnish with fresh chopped parsley and/or chives. Serve the juice in a separate container for your guest to pour over the lamb. This is a great dish with roasted or mashed potatoes, pasta, or even grits. Enjoy the deep flavors of the H/H Estates Buck Syrah with the earth notes of the Lamb-I think you will know what I meant by GOING BIG!!!!!

2014 CCW Life is Rose with a wonderful Asparagus Soup

May 2014 Recipe pairing with 2014 CCW Life is Rose-

The recent release ( March 2014) of CCW Life is a Rose pairs incredibly well to a seasonal favorite, Washington State Asparagus, you can choose any locally grown asparagus for the following recipe but make sure to pick the most locally grown and harvested to get the freshest product available.

Washington’s Asparagus crop is grown very close to where CCW’s grapes and with the hundreds of ways to prepare Asparagus you can’t go wrong pairing it with a CCW wine, red or white.

Asparagus gets its name from Greek language meaning “sprout” or “shoot.” It was first cultivated in the eastern Mediterranean and served to royalty throughout the region. It then made its way to Egypt, Spain, France and England and finally to the America’s.  Today everyone can enjoy the great taste and nutrition Asparagus offers.  Washington’s crop comes from the approximately 7000 planted acres in the Columbia Basin, Yakima Valley and Walla Walla areas. Twenty two million pounds is harvested annually, that’s a lot of asparagus! Our farmer’s produce about 40% of the annual crop harvested in America; let’s support them this spring by using this great vegetable!  We should start seeing product regularly in local markets sometime within the month depending on weather but May through June are peak months in most years.

This month we are going to feature the 2014 CCW Life is Rose with a wonderful Asparagus Soup. Served in a soup cup, this is a great first course or served in a bowl with a little Dungeness crab or small Oregon Coldwater Shrimp, with crusty baguettes, it makes for a light lunch or dinner course.

Creamy Asparagus Soup

Serves approximately:

12 First Course

8 Lunch or Dinner Courses

Ingredients

3lb’s Fresh Asparagus-medium-sized, crisp stalks with compact tips

8C Chicken or Vegetable Stock

4T Butter

1/2C Minced Shallots

1/2C Minced Leeks (white to light green only)

1T Garlic Minced

1/2t Salt

1/4t White Pepper-black works but shows up more in finished product

1/2C Heavy Cream

Prepare Asparagus by snapping the stalks towards the lower third of the stem. Cut the lower stalk into ½” pieces. Bring the stock to a simmer and add the lower stalk pieces and simmer 20-30 minutes. After the stems have simmered strain and reserve the stock, discard the woody stems pieces.

Once the stock is strained you cut the remaining stalks just below the tip. Blanch the tips for two minutes in salted boiling water. Cool in ice bath immediately. The middle portion of the stems will be used as the soup base. Cut them into ¼” pieces. Using the same pot you simmered the stock in and add the butter, melt over low heat, add the shallots, leeks, and garlic. Cook until the shallots are transparent; add the middle portion of the stems- heat for 5 more minutes at low heat. Add the asparagus flavored stock back to the pot and simmer 30 minutes. If you have an immersion blender puree the soup, make sure all pieces are pureed. If you don’t have an immersion blender you can do the same in a kitchen blender or a food processor and get the same results-I always add some of the stock to help puree. Once the soup is pureed, add the cream and season with salt and pepper. Just prior to serving steam the stems for 1 minute-you really just want to warm them. Serve in warm soup cups or bowls and garnish with asparagus tips, warmed crab, or, cooked cold-water shrimp.

Life is Rose is a great accompaniment to this soup. Its refreshing notes of orange, grapefruit and lemon pepper pair well with the richness of asparagus and cream. This spring and early summer enjoy the finest that Washington has to offer from our local farms and Coyote Canyon Winery.

Cheers!!!

MORE on Denver Wine Festival!

  • Thursday November 7, 2013, 6-9pm
  • Pairsine, The Taste of Elegance Chefs Food & Wine Pairing Competition

9th Annual Denver International Wine Festival

“A taste of the good life”
Sartori – Plymouth, Wisconsin
Wisconsin Master Cheesemaker – John Griffiths
Sartori Reserve SarVecchio Parmesan – Cow
TCI_BW.Logo-LRez 1_09
 
John Griffiths is one of only 51 Wisconsin Master Cheesemakers, an elite group who have completed the
state’s rigorous training standards…much like a Master Sommelier or Master Chef program.
SarVecchio Parmesan was awarded a gold medal and the prestigious accolade of “Best U.S. Cow’s Milk
Cheese” at the World Cheese Awards, an international competition held in London, England. SarVecchio’s
unique, piquant, nutty flavor and extra-aged character delights the palate. This cheese is the most awarded
Parmesan in the world.
Paired with: Coyote Canyon Winery 2010 Sangiovese
AVA-Horse Heaven Hills – Coyote Canyon Vineyard
Sartori – Plymouth, Wisconsin
Wisconsin Master Cheesemaker – Mike Matucheski
Sartori Reserve Espresso BellaVitano – Cow
BellaVitano Gold is an American Original created by the Sartori Family. Wisconsin in its terroir and
Italian in its heart, BellaVitano’s elegant flavor profiles are unique in the world of cheese. This premium
cheese features a unique amalgamation of Parmesan and Cheddar flavors with a creamy Cheddar texture. It
is somewhat like a rustic Italian farmhouse style cheese.
Mike Matucheski is the Wisconsin Master Cheesemaker who is the artist behind this unique and now
famous cheese. This version of BellaVitano is hand rubbed with espresso for a unique blending of flavors. I
went to visit the Sartori family and worked on the line flipping 20 pound wheels of BellaVitano…hair net
and all. I also hand rubbed espresso on this amazing cheese.
Paired with: Coyote Canyon Winery 2010 Tres Cruces
AVA-Horse Heaven Hills – Coyote Canyon Vineyard
Gold 2013 Denver International Wine Competition
Sartori – Plymouth, Wisconsin
Wisconsin Master Cheesemaker – Mike Matucheski
Sartori Reserve Black Pepper BellaVitano – Cow
 
TCI+site_lowresBellaVitano Gold is an American Original created by the Sartori Family. Wisconsin in its terroir and
Italian in its heart, BellaVitano’s elegant flavor profiles are unique in the world of cheese. This premium
cheese features a unique amalgamation of Parmesan and Cheddar flavors with a creamy Cheddar texture. It
is somewhat like a rustic Italian farmhouse style cheese. This version of BellaVitano includes black pepper
hand-rubbed on the edible rind.
Paired with: Coyote Canyon Winery, H/H Estates Reserve-2011 H/H Buck Syrah
AVA-Horse Heaven Hills – Coyote Canyon Vineyard
Double Gold 2013 Denver International Wine Competition
 
for more information check out these sites!
 
www.thecheeseimpresario.com
www.denverwinefest.com 

Lamb Chops with Mango Chutney and Garam Masala Basmati Rice

Lamb Chops with Mango Chutney and Garam Masala Basmati Rice

While it isn’t short sleeves and shorts weather here in the Northwest there have been glimmers of warmer days ahead. This past weekend I heard the nighttime chirps of Spring Peepers for the first time, they certainly are one of the harbingers of Spring in this area and I love to hear them chirping through the evening hours. For those of you who put the grill away for the winter it’s time to get them out, clean them up and get cooking outside!

This is a great and simple dish to start the grilling season off and if you have canned any of last year’s late season fruits in the form of chutney you can use that to dress up the lamb.

Start with:
– 8-10 Lamb Chops-you might check the local markets for Spring Lamb that was raised locally.
– Salt and Fresh Ground Black Pepper for seasoning
– Pure Olive Oil
– 1 Cup Mango Chutney

Prepare a hot grill-either use many coals or if using gas bring the temperature to at least 500 degrees.  Season the lamb chops on both sides with Salt and Fresh Ground Black Pepper.  Rub with olive oil and grill 2 minutes then turn them 90 degrees and grill 2 more minutes.

Flip the chop grill 2 minutes and remove from flame to 200 degree oven to rest 5 minutes or cook.
Rare-135 degrees
Medium Rare-130-135 degrees
Medium-140-145 degrees

While the grill is warming up prepare the rice:
– Garam Masala Basmati Rice
– ½ onion diced fine
– 4T butter
– 1t Garam Masala
– 4 cups water, chicken or vegetable stock
– 2 cups Basmati

Melt butter and sauté onion to clear transparency-no color. Add Garam Masala, stir for 1 minute. Add Basmati, stir for 1 minute. Add 4 cups liquid and bring to rapid boil and then cover and turn very low for 18 minutes.

Since you have the grill warm you can grill seasoned and oiled eggplant slices or asparagus.

Serve the gilled chops with criss-cross marks side up and make sure to accompany the lamb with your home made or store bought chutney!

Be sure to pair with one of our great Coyote Canyon or H/H Estates Wines…Cheers!