Our Favorite Recipes served in the Tasting Room ~
Spiced Mixed Nuts
- lb. (4 cups) mixed unsalted nuts (such as cashews, pecans, and almonds)
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 2 Tbs. unsalted butter
- 2 Tbs. dark brown sugar
- 2 Tbs. chopped fresh rosemary
- 1/4 tsp. cayenne
- 1-1/2 tsp. kosher salt
- Bake nuts at 350 for 10-15 minutues.
- In a small heavy skillet over medium-high heat. Sprinkle in the coriander and cumin and toast until aromatic, about 30 seconds. Remove the pan from the heat and add the butter, brown sugar, rosemary, and cayenne. Return the skillet to low heat and stir until the butter melts and the sugar dissolves, 2 to 2-1/2 minutes. Keep warm.
- Tip the nuts into a large warmed bowl, pour the warm spiced butter over the nuts, and add the salt. Stir until the nuts are well coated. Taste for seasoning and add more salt if necessary. Let the nuts cool completely.
Italian Style Mulled Wine
- 1/3 cup sugar
- 2 tablespoons orange zest (use a vegetable peeler to create the strips of zest, being careful to make them thin and avoiding the bitter white pith)
- 4 tablespoons orange juice (juice of 1 orange)
- 1 tablespoon lemon zest (zest of 1 lemon; same method as for the orange)
- 2 cinnamon sticks
- 4 whole cloves
- 1 pinch nutmeg (freshly grated)
- 1 bottle of full-bodied red wine (Zin is our pick)
- 1/4-inch ginger (fresh, peeled and bruised with the back of a chef’s knife)
- 1 whole star anise
- 1/2 vanilla pod
- 10 whole allspice berries
- 5 whole black peppercorns
- 1-2 bay leaves
In a non-reactive, heavy pot, mix the sugar, citrus zest, orange juice, and spices.
Heat the mixture over medium-high heat until the sugar is dissolved and an aromatic syrup has formed about 4-5 minutes. Then lower the heat to low and add the wine. Bring to just a bare simmer and continue over low heat for about 15 minutes or until wine is flavorful. Be careful not to let the wine boil, which adversely affects the flavor.
Ladle through a fine-mesh strainer into mugs or heat-resistant glasses to serve. You can garnish each mug with an orange slice or stick of cinnamon if desired. Serve steaming hot.
Note: Depending on our mood, we like to add Brandy to kick it up a notch or apple cider to bring it down ~ add when you add wine.
- 1 bottle of Zinfandel,
- Juice of 1/2 orange, thinly slice the other half
- One lemon thinly sliced,
- Then I add seasonal fruit—I love to use strawberries or peaches in the warmer months, and apples and pears in cooler months. Any combination will do!
- 1/2 cup of Brandy
- Sweeten to taste – a tiny bit helps balance the flavor of the brandy and rounds out the flavors. I also try to use natural sweetener – like maple syrup. Real maple syrup offers a very subtle caramel-like flavor that plays well with red wine and adds some extra complexity. It blends right into the other ingredients, which is nice. I usually only add one to two tablespoons of it, to taste.
- Make in advance so the flavors have time to meld. Serve over ice with a slice of fresh orange or lemon. In the mood for a more mellow, lower-alcohol content sangria? You can skip the brandy, use less of it, or dilute the sangria with some club soda or 7-up.