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Spring 2021 Newsletter

Posted by Zenaida Cellars on April 12, 2021

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Wanderlust by Kenvin : Spring 2023 Pairing Recipe

Stuffed Pork Loin Butterflied Pork Loin stuffed with bacon, mushrooms and herbs Servings: 8 Ingredients 6 slices thick bacon 1 small onion 1lb brown or cremini mushrooms ¼ cup chopped fresh herbs (I recommend thyme, rosemary, and sage) Olive oil Dijon mustard 2 cloves garlic 2-3 lb. pork loin butterflied and pounded to 3/4 -1 inch thick. Salt & pepper Steps Preheat the oven to 350 degrees. Cut bacon into 1/4 strips. Dice onion and mushrooms Finely chop herbs. Sauté the bacon, mushrooms and onion together until cooked but not too crispy on the bacon. When almost there add finely minced garlic cloves and the herb mixture. Add salt and black pepper. Remove from the pan into a separate bowl to let cool. Do not wash out the pan. You will use the same pan/skillet for browning the loin after it's stuffed. Butterfly the pork loin. It's best to use sort of a circular cut following the shape of the loin trying to stay at about a

Syrah by Lorri: Spring 2023 Pairing Recipe

Italian Girl Problems #65 When you invite friends over for dinner and they think the appetizer is the main course… Ingredients: 1-pound of ground beef (80/20 mixture) 1-pound mild Italian sausage and of course I highly recommend my families “Papa Cantella's Mild Italian Sausage” (Albertsons) 1/2 cup of chopped yellow onions 3 cloves garlic, minced 1/2 cup Italian style breadcrumbs 1 egg, beaten ½ cup grated Parmesan 1 tsp chopped fresh parsley 1 tsp chopped fresh oregano 2 tsp kosher salt ½ tsp fresh ground pepper 2 tbsp of warm water for moisture (tips from my Sicilian grandmother) Olive oil for frying Directions In a large mixing bowl combine the beef and sausage. Add the egg, cheese, parsley, oregano, garlic, onions, salt and pepper. Use your hands to mix and combine. Add the breadcrumbs and mix again. Slowly add the water and shape into 3-inch balls, using an ice cream scooper! In a large skillet over medium high heat, warm the olive o

Grenache by Meredith: Spring 2023 Pairing Recipe

Grenache Pairing for Spring Pick-Up 2023 Applewood Grilled Pineapple Bruschetta with Mascarpone, Fresh Tarragon, and Cherry-Cola Infused Strawberry Drizzle Ingredients: Pineapple Strawberries French bread Tarragon Extra virgin olive oil Sea salt Cherry Cola Mascarpone (I recommend Miyoko’s Classic Cream Cheese: the cashew milk will give it a very subtle nuttiness and – best of all – it’s cruelty free!) Thinly cut your French loaf and drizzle with olive oil and sea salt (Pro-tip: putting the bread in the freezer for an hour or so will help you cut beautifully thin slices without crushing the loaf) Toast crostini in a 375F oven for approximately 10 minutes on a sheet pan Prepare your pineapple for grilling: Chop both ends Trim off the skin Slice in half Use a knife to score around the core Cut each half lengthwise Remove core with a spoon Brush your pineapple spears with extra virgin olive oil Place on hot grill until charred, approximately 4 minutes per side Apple

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