Wine Club Recipes
African Peanut Stew – Vegan (contains PEANUTS) 6-8 servings
1 carrot, 1 red onion, & 2 celery stalks, diced
1 bunch of kale, chopped
1 T. curry powder
2 T. fresh ginger minced
1 T. lime zest
2 sweet potatoes, diced
1/3 cup cilantro, chopped
½ cup peanut butter
1 T. red curry paste
3 cloves garlic, minced
1 T. garam masala
1 T. Agave Nectar (or honey)
4 cups water or vegan vegetable stock
Salt & Pepper to taste
Cook carrot, onion and celery in EVOO until soft. Add kale, curry, ginger, zest and cook on low for 10 minutes. Add remaining ingredients and simmer 20 minutes. Garnish with cilantro and chopped peanuts.
Smoked Fish Chowder – 6 servings
2 T. butter
6 slices bacon, chopped
1 onion, 1 leek, & 2 celery stalks, chopped
2 bay leaves
1 lb. red potatoes, scrubbed and cut into bite size pieces
2 cups clam juice
2 cups seafood stock
1 lb. hot smoked trout, skin removed and flesh torn up
1 cup buttermilk
1/2 cup cream
Cook bacon until crispy; add butter and chopped veggies and cook until soft. Add bay leaves, potatoes, clam juice and seafood stock; simmer until potatoes are tender. Add trout and buttermilk; simmer 5 minutes. Season with salt and pepper. Remove from heat and stir in cream.
Roasted Cauliflower in Tahini Dressing
1 small head of cauliflower, chopped up into bite size pieces
1 t. cumin, paprika and allspice 1 t. lemon zest
2 T. EVOO 3 T. tahini
1 cup uncooked quinoa 2 T. EVOO
1 cup sunflower seeds 1 T. water
1/4 cup chopped spring onions juice of one lemon
2 cups parsley chopped
Spread cauliflower on baking sheet. Toss with spices, salt and EVOO. Roast cauliflower at 350° for 35 minutes. Bring 2 cups of water, quinoa and ½ t salt to boil; reduce and simmer 15 minutes. Remove from heat. In jar, combine tahini, EVOO, water and lemon juice; shake well and season with salt and pepper. On a large platter toss the cauliflower, sunflower seeds, parsley, spring onion and lemon zest. Drizzle dressing over top.
Orzo Spinach and Spring Pea Salad
1 lb. orzo pasta, cooked and drained 1/4 cup capers
2 T. lemon zest 1/2 cup parmesan
1/2 cup lemon juice & 16 oz. spring peas (thawed or blanched)
1/2 cup EVOO 16 oz. spinach leaves, chopped
1/3 cup pinenuts salt and pepper
Toss warm orzo with zest, juice and EVOO. Let cool. Add remaining ingredients and season to taste with salt and pepper
Kale and Pomegranate Salad
16 oz. chopped kale, chopped and rubbed with 1 t. salt & 3 T. EVOO
1/2 cup chopped parsley
1 English cucumber, chopped Dressing:
1/4 cup pomegranate seeds Juice and zest of one lemon
3 T. raw pumpkin seeds 1 t. pomegranate molasses
1/4 cup toasted almonds 2 T. olive oil
1/3 cup spring onions, chopped 1/2 t. allspice
1/2 cup Greek feta crumbled 1 t. sumac
Salt and pepper
Whisk all dressing ingredients together; season with salt and pepper. Add all ingredients except almonds and half of the feta. Toss well and serve with almonds and feta on top.
2016 We had a great display of holiday cookies for our Wounded Warrior throwdown. Here are the requested recipes:
Almond Roca Cookie Bars
1/2 cup white granulated sugar
1/2 cup brown sugar
1 cup butter
1 egg yolk
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
Blend sugars thoroughly with butter, egg yolk, vanilla. Stir in flour and salt.
Spread dough on to a 10 x 15 jelly roll pan. Bake at 325 oven for 15-20 minutes or until light brown. Remove from oven and while hot, sprinkle on 1 1/4 cup chocolate chips and spread them over baked dough. Sprinkle 1/4 cup almonds or walnuts over chocolate.
When cold, cut into serving pieces.
48 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES Brand Milk Chocolates with Almonds
1 cup (2 sticks) butter or margarine , softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
CHOCOLATE DRIZZLE (recipe follows)
1 Heat oven to 375°F. Remove wrappers from chocolates.
2 Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add flour to butter mixture; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.
3 Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Prepare CHOCOLATE DRIZZLE; drizzle over each cookie. Makes 48 cookies.
CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate and 1 teaspoon shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
Kathy Ellebruch (new wine club member 12/16)
2015: December’s wineclub pickup party was different than most this year. Since we have reached our membership capacity, we decided to host smaller and intimate parties with a different menu each day. This way, we would have enough space for everyone to be comfortable and Mitch and I would have a chance to catch up with everyone. Here are a few of the most requested recipes.
1 large, long butternut squash
4 Tb. butter
4 Tb. Olive Oil
1 large yellow onion, finely chopped
5 celery stalks, chopped
4 carrots, chopped
½ cup brown sugar
1 Tb. salt
2 tsp. chopped fresh ginger
1 tsp. white pepper
1 tsp. cinnamon
1 tsp. dried mustard
½ tsp. nutmeg
4 cups of chicken stock
2 cups of heavy cream
¼ chopped fresh parsley
To prepare the squash: Peel the butternut with a vegetable peeler, removing the outside skin. Cut off the top of the squash and at the bottom of the neck. Cut neck in half and then cut each half longwise into long sticks. Chop these squash sticks into a ½ inch dice. This is by far the easiest and safest way to chop a butternut so always look for one with a long neck. Cut the ball of the squash in half and remove the seeds. Shred the base of the squash on the large holes of a grater. In the end, you are looking for about 3-5 cups of chopped squash and at least a cup of shredded. The texture DOES matter in this recipe but if you don’t have time, just run the whole thing through the food processor but make sure to remove the stem, skin and seeds first.
Melt the butter with the olive oil until hot, add the onions, celery, carrots and the shredded squash. Combine all spices in a small bowl. Add half of the spices to the vegetables while sauteeing and continue to stir over medium heat until they are softened, scraping the bottom often. Add the remaining squash, spices and chicken stock. Simmer covered, over medium low heat 35 minutes until squash is soft, stirring often. Remove cover, lower heat to lowest possible and add cream, stirring occasionally (do not let boil) for 10 minutes. Taste and correct seasoning for salt and pepper. For a rustic soup, add parsley and serve. For a smooth and elegant texture, puree with an immersion blender, ladle into bowl and garnish each with fresh parsley.
These rich and creamy potatoes are simple to make and pair great with any roast, steak or meat dish. They don’t actually contain any butter or cheese and are great as leftovers.
Horseradish Scalloped Potatoes
5 lbs. peeled and thinly sliced russet or Yukon gold potatoes
3 Cups Heavy Cream
1/3 Cup of Fresh Prepared Horseradish (more or less to taste)
3 Tb. Fresh chopped rosemary
Salt and Pepper
Slice potatoes into salted water to keep from turning brown while the dish is assembled. Heat oven to 400 degrees. Mix Cream, horseradish and rosemary in mixing bowl. Butter 9x13 dish and begin to layer the potatoes, liberally sprinkling each layer with salt and pepper, then drizzling the cream mixture until all ingredients have been used. Cover with foil and bake 1 hour. Let rest 15 minutes, Taste and correct for seasoning.
Cranberry Glazed Pork Tenderloin
2 whole pork tenderloins
1 Can of Whole Berry Cranberries
4 T. of Butter
2 Tb. of fresh chopped rosemary
1 large yellow onion, sliced
3 Tb. of balsamic vinegar
2 Tb. of white sugar
Salt and pepper to taste
4 Tb. Olive Oil
Preheat oven to 400 degrees. In a large saute pan, heat 2 T. of oil and 2 T. of butter until melted, sear the pork tenderloins over high heat until browned on all sides. Remove from pan and set aside in a heat proof glass dish. Add the remaining butter and add the onions. Saute until translucent over medium heat, approximately 10 minutes. Add the cranberries, balsamic, sugar, rosemary and season with salt and pepper. Reduce the sauce until it comes together like a glaze, approximately 15 minutes. Pour sauce over pork and continue to roast in the reheated oven (uncovered) until meat reaches 145 degrees. Remove from the oven, let rest 15 minutes, slice on an angle thinly and present on platter with sauce poured on top (best room temperature and NOT reheated due to the delicate texture of the tenderloin) If consumed within 2 hours, the meat will be fine to eat.
1 lb hot Italian sausage
1 bundle kale
1/2 large white onion, diced
4 large russet potatoes, sliced thinly or cubed
2 large cans of chicken broth
1/2 tsp crushed red pepper flakes
1-2 gloves garlic, minced
1-2 Tbs olive oil
2 pints heavy cream or half/half
In pot, add olive oil and then cook sausage and break up. Remove when browned. Turn heat to medium and add onion and garlic, cook until almost clear. Add crushed red pepper flakes then chicken broth. Bring to simmer and add potatoes. Cook 25-30 minutes for potatoes to cook through. Turn heat down, return sausage to the pot and chopped kale. Once kale softens, add heavy cream. Season to taste. Enjoy!