Recipes

Recipes to pair with our Charity Wine of the Month

Shop Wine of the Month

Tuscan Red Wine Beef Stew

A warm and comforting stew for a chilly fall evening.

Cook time: 3 hours
Total time: 3 hours 5 mins
Serves: 4-6

Ingredients:

2 lbs Beef Chuck- or other stewing beef- cut into 1-inch cubes

1 Bottle of Malbec

6 Whole Cloves of Garlic- peeled

1 Tablespoon of Black Pepper- freshly ground

Salt – Kosher or Flaked – to taste (roughly 1 teaspoon)

1 Tablespoon Olive Oil

Directions:

Heat the olive oil in a large pot, brown the beef on all sides for a minute or two (you might need to do this in batches so there is enough room).

Add the beef and juices back to the pot (if browning in batches) and add the Malbec, garlic, salt and pepper.

Cover the pot with a lid and simmer on a medium-low heat for 1.5 hours, uncover the pot and continue to simmer the stew for another 1.5 hours until the liquid has reduced slightly.

Top tip: once the stew is uncovered check it every so often and give it a stir to make sure it doesn’t stick or the meat at the top dries out.

The beef should be tender but not completely falling apart. Serve with creamy polenta (or mashed sweet potatoes), crusty bread, and a side salad.

DECEMBER WINE OF THE MONTH RECIPE

Dark Chocolate Red Wine Truffles

The perfect holiday treat! Makes a great gift!

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Makes: 24 Truffles

Ingredients:

1 1/2 cups Dark Chocolate Chips

1/2 cup Petit Verdot

1/4 cup Heavy Cream

1 Tablespoon Unsalted Butter

Dark Cocoa Powder – to coat

Directions:

Place the chocolate chips in a heat proof bowl and set aside.

In a small saucepan, heat the wine, cream, and butter over medium heat until JUST boiling.

Remove from heat, and pour over the prepared chocolate chips.

Let sit for a few minutes to let the chocolate chips start to melt, then finish by whisking until smooth and creamy.

Cover with plastic wrap, and refrigerate until completely solid (optimally overnight).

When ready to assemble, make tablespoon-sized truffles, and roll into the cocoa powder. Serve immediately or refrigerate until needed. Enjoy!

FALL WINE CLUB RECIPES FOR THE HOLIDAYS

Easy Pumpkin Cupcakes with Orange Muscat Frosting

Cook time: 15 minutes
Total time: 25 minutes
Serves: 12

Ingredients:

1 Box Spice Cake Mix

1 15-oz can of Pumpkin

Frosting Ingredients:

3/4 cup of Orange Muscat

8 oz of Cream Cheese- room temperature

1 stick unsalted butter- room temperature

1 cup Confectioner’s sugar

Directions:

  1. Preheat oven to 350 degrees and line a muffin tin with muffin liners.
  2. Stir spice cake mix and pumpkin together until a thick batter emerges and the spice cake mix is completely mixed into the pumpkin.
  3. Spoon batter into muffin tins and bake for approximately 15 minutes or until a toothpick inserted into cupcake comes out clean.
  4. Allow to cool and top with Orange Muscat Frosting.

Directions for Frosting:

  1. In a small saucepan over medium high heat reduce the Orange Muscat into 1/4 cup. Set aside.
  2. Beat cream cheese with butter in a medium bowl until creamy. Gently pour in the wine and mix some more. Slowly  add the Confectioner’s sugar and beat together until nice smooth. Refrigerate 15 minutes.
  3. Spoon into a pastry bag quipped with #1M star tip. Swirl on top of cooled cupcakes. Or frost with a butter knife for a more rustic look.
  4. Enjoy!

Wine Infused Jarlsberg Mashed Potatoes

(Add wine to the water when boiling the potatoes for a depth of flavor!)

Ingredients:

3 Russet Potatoes- large

1-2 cups Sauvignon Blanc- Semillon

1.5-2 cups shredded Jarlsberg cheese

Salt- to taste

Pepper- to taste

6 Garlic Cloves- minced

1 stick of Butter- room temperature

1.5-2 cups Half and Half

1 teaspoon Rosemary

Directions:

  • BOIL POTATOES: Start off by peeling potatoes and placing into cold water and wine. Top potatoes with water adding about 2-3 extra inches of water and generously salt water.
  • Bring potatoes to a boil and continue to boil till you can easily slid a fork in and out of potatoes.
  • SCALD MILK: In a sauce pan add Half and Half, garlic and rosemary and turn heat to medium. Do not allow milk to boil only steam and slightly bubble around edges.
  • MASH POTATOES: Once potatoes are tender. Drain water. Add in warm half and half along with butter and mash potatoes. Season with salt and pepper to taste and fold in Jarlsberg cheese. (Reserve some for the top)
  • BROIL POTATOES: Transfer potatoes in serving dish/ oven safe pan and top with remainder of cheese and broil for one minute just till cheese is melted.

Pinot Noir Turkey Gravy

Active Time: 15 minutes
Total Time: 1 Hour
Yields: 6 Cups

Ingredients:

3 quarts Turkey Stock

2 cups Pinot Noir

2 Shallots- chopped

1 stick of Unsalted Butter

1/2 cup Flour

1/4 cup Turkey Drippings

1 teaspoon Soy Sauce

1/4 teaspoon Worcestershire Sauce

Salt and Pepper- to taste

Directions:

  1. In a large saucepan, combine turkey stock, Pinot Noir and chopped shallots. Cook over medium heat, stirring occasionally until reduced by half (about 45 minutes).
  2. Strain the stock into a large bowl and wipe out the saucepan.
  3. Melt one stick of butter in saucepan. Add flour and cook over moderate heat frequently stirring until deep, golden brown (about 4-5 minutes).
  4. Whisk in the strained stock and the turkey drippings and bring to a simmer. Continue to cook over medium heat, whisking occasionally, until the gravy is thickened (about 5 minutes).
  5. Stir in one teaspoon of soy sauce and ¼ teaspoon of Worcestershire sauce and season with salt and pepper.

Gravy can be refrigerated for 3 days or frozen up to a month.

Rosemary Barbera Mushrooms

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 Servings

Ingredients:

2 tablespoons Butter

2 Shallots- finely chopped

20 oz. Baby Bella mushrooms

1/3 cup Barbera wine

1 tablespoon Lemon juice

1 tablespoon Fresh Rosemary- finely chopped

2 cloves Garlic- minced

Salt and Pepper- to taste

Directions:

  • In a large skillet, sauté the shallots in butter for a few minutes on low heat.
  • Add the mushrooms to the shallots and increase the heat to medium. Cook the mushrooms for 5-7 minutes, until they start to brown, and the liquid starts to evaporate.
  • Add wine, lemon juice, rosemary, garlic and some salt and pepper.
  • Increase the heat to high and cook the mushrooms for another 3-4 minutes, until the wine is almost evaporated.
  • Serve over your favorite protein or as a side dish.