The Cork Board

[chwinery]

Private Barrel Room Wine & Food Pairings March 2

If you have attended my pairings you know I love to theme my weekends...last weekend I went with a restaurant classic Salad, Soup, & Sandwiches!

Caesar Salad - Dry Marechal Foch Rose

Cream of Chicken Soup - Pinot Gris

1. In a large soup pan melt 1/2 unsalted butter. Over a medium heat add 1 medium onion chopped, 4 stalks celery chopped, & 3 medium carrots chopped. Cook covered until soft.

2. Add 1/2 cup flour stir constantly for 2 minutes.

3. Pour in 7 cups of chicken broth (homemade or canned...I used homemade) Bring to a boil while constantly whisking. Add 3 sprigs of parsley, 3 sprigs of thyme, and 1 bay leaf. Lower heat and simmer 15 minutes.

4. Stir in 2 3/4 cups of precooked chicken. I used a whole chicken and shredded and then used remainder of chicken to make homemade stock. Bring to a boil. Remove from the heat.

5. Whisk in 1/2 cup heavy cream. Add salt and pepper to taste.

Open Face Cajun Chicken Sandwich - Vignoles

1. Slice 1 loaf of french bread into 1/2 inch pieces. Toast slices on grill pan.

2. In small bowl mix 15 oz container of Crema with 8 oz (half jar) of roasted red pepper salsa. 

3. Season 3-4 cups pulled chicken with desired wine (1 cup) and 1 TB Cajun seasoning.

3. Smear each slice of bread with the crema/salsa blend. Top with spoonful of fresh sweetcorn and chopped green onions. Add pulled chicken to top. Top with  fresh cilantro and sprinkle with shredded cheese. 

Oriental Salad - Traminette

Top a spinach/romaine salad mixture with slivered almonds, crushed ramen noodles, green onions, carrot slivers, and bacon pieces. Top with sesame teriyaki dressing. 

Tomato Bisque - Chambourcin

1. Heat 4 TB of butter. Add 1 TB bacon minced cook until cooked. Set bacon on paper towel to drain. Lower heat to medium, add 1 onion chopped, 1 carrot chopped, 1 stalk celery chopped, and 4 cloves garlic minced. Cook covered until soft.

2. Stir in 5 TB flour, stir constantly for 3 minutes. Pour in 5 cups chicken broth and 1 28 oz can of chopped tomatoes. Bring to a boil while whisking constantly. 

3. Whisk in 1 cup heavy cream. Season with salt and pepper.

Blueberry & Brie Cheese Toasty - Blueberry Dessert Wine

1. Make your own Blueberry Pie filling with fresh or frozen blueberries or use canned. (I made my own.) On a piece of white bread add slices of brie cheese and top with blueberry pie filling. Add second slice of bread to top. Pan fry in butter until both sides toasty brown. Toss in cinnamon and sugar. 

I offer the Private Barrel Room Wine & Food Pairings every other week at CH Winery. Call or stop by to secure your reservation!

Salute!    - Jess

[chwinery]

Another Private Barrel Room Tasting in the books! This past weekend I featured a spicy Tex Mex theme for my food pairings. The Lineup...2016 Pinot Gris, 2016 Proprietor’s Reserve, 2017 Noiret, 2018 Vignoles, 2018 LaCrescent, & Heritage Red. 

First up... Queso Dip paired with 2016 Pinot Gris. Pinot is a lively dry white with grassy notes and hints of apple & pear.

Tex-Mex Queso

1.Heat 2 tbsp of unsalted butter in a large skillet over a medium heat. 

2. Add 1/2 medium onion chopped, 2 chopped peppers (i used red and green), 3 cloves of minced garlic and cook until softened.

3. Add 1-2 cans of cooked and diced tomatoes and chiles. 

4. In a medium bowl whisk 1 13 oz can of evaporated milk & 2 tbsp of corn starch. Whisk in 1 cup of water. Add to the skillet with veggies. Allow to thicken.

5. Add 1/2 pound of american yellow cheese, shredded. Stir until melted.

6. Transfer to crock pot or warming bowl. Add seasonings to taste.

Stuffed Peppers paired with Proprietor’s Reserve. Proprietor’s is a true Bordeaux blend of Cabernet Sauvignon, Merlot, and Petit Verdot. Aged 14 months in American Oak. Intense flavors of black currant, cedar on the finish, and bold tannins.

Stuffed Peppers

1. Preheat oven to 350 degrees F.

2. I used smoked brisket for my meat component, so it was already cooked. I did cut the slices in smaller pieces. (Ground beef or turkey would work great too.)

3. In a skillet add 6-10 freshly sliced mushrooms, 1 medium onion diced, and 2 cloves of minced garlic. Cook until vegetables are softened. Stir in 1 can of diced tomatoes, 1 tbsp of oregano, and 1/2 tsp of red paper flakes. Stir in 1 1/2 cooked white rice. 

4. Cut the tops of 6 peppers. Spoon out ribs and seeds. Sprinkle inside with salt and pepper. 

5. Transfer to a baking dish and fill peppers with meat and rice mixture. Sprinkle tops with cheese if desired. Cook 20-30 minutes.

BBQ Brisket paired with Noiret. This wine is bursting with flavors of fresh cracked black pepper. Rich in color and taste.

I used smoked brisket from LaOtto Meats.

Wine BBQ Sauce

1. Blend 1 tbsp olive oil, 1 large garlic clove minced, 1/4 tsp ground cumin, 1/4 tsp ground chipotle powder, 1/2 cup dry red wine, 1/2 cup ketchup, 1 tbsp soy sauce, and 1/8 tsp liquid smoke. Whisk and cook on your favorite meat. 

Mexican Lasagna paired with Vignoles. An Estate Grown varietal. Bright and crisp with upfront citrus and grapefruit flavors. Underlying tropical notes.

Mexican Lasagna

1. Preheat oven to 350 degrees F.

2. I used large tortilla shells. Measure with baking pan and cut excess. Use the excess to fill in the voids from the shell in the pan.

3. Alternate layers of black beans, refried beans, marinated chicken, cheeses, vegetables of choice. Between each layer should be a tortilla shell layers. 

4. Top with cheese and enchilada sauce. Bake for 30 minutes.

Tex Mex Twice Baked Potatoes paired with LaCrescent. Estate grown semi dry white wine. Aromatic floral notes with intertwining flavors of peach, apricot, and citrus. 

Tex Mex Twice Baked Potatoes

1. Bake 4 large potatoes at 350 degrees F for 1 hour. 

2. When potaoes are done allow to cool for 10 minutes. Slice potatoes and scoop the flesh into a large bowl.

3. To the flesh of potatoes add 1/2 cup milk, 4 tbsp butter, 1 cup sour cream, 1 can drained black beans, 1 large green pepper diced, 8 green onions sliced, 1 medium red onion diced, 1 can cooked and diced tomatoes, and 1 cup shredded cheese. Mix until blended.

4. Put mixture in baking pan and bake for 15 minutes at 350. 

Red Wine Hot Chocolate made with Heritage Red. Heritage Red is made with Estate Grown concord grapes.

Red Wine Hot Chocolate

1. Whisk 5 ounces of dark or milk chocolate finely chopped, 2 tbsp cocoa powder, 2 tbsp packed brown sugar, and 1/4 tsp ground cinnamon in a large saucepan. Add 4 cups whole milk and bring to simmer over medium heat, whisking occasionally, until hot and smooth. Approximately 5 minutes.

2. Remove from heat and stir in 1 1/2 cups wine.

I offer the Private Barrel Room Wine & Food Pairings every other week at CH Winery. Call or stop by to secure your reservation!

Salute!    - Jess

[chwinery]

Harvest Season is upon us. In the last 3 weeks CH Winery has processed over 60 Tons of Grapes! With only 2 varietals and less than 5 acres left of our own vineyard to harvest. Needless to say we have been very busy heading into fall...

With the next season so near I wanted to feature all those cool weather treats we think of when the leaves start to fall. Among grapes and fruit for wine making CH Winery also grows numerous vegetables/fruits to sell at our onsite Farm Market. So I decided to utilize those items for my Private Barrel Room Wine & Food Pairings last weekend, with an emphasis on Squash! 

Butternut Squash Apple and Bacon Soup - Paired with CH Unoaked Chardonnay

1. In a saucepan add 2 cups Unoaked Chardonnay, reduce in half. Add 1 medium onion chopped, saute for 5 minutes or until softened.

2. Peel and chop into cubes 1 large butternut squash. Lightly drizzle with olive oil and roast in oven at 350 for 30 minutes. Add peeled and chopped apples in the last 10 minutes of cooking. I used 4 (3 sweet and 1 sour), ratio should be 3 parts squash to 1 part apple.

3. Add squash and apples to immersion blender along with reduced wine and onions to purée into soup. Add additional wine or chicken stock to thin if desired.

4. Fry 8-10 pieces of bacon. Remove from pan and put into food processor ( I used my mini Ninja) until crumbled into very small pieces. Add to soup along with any bacon grease from pan. 

5. Enjoy!

Drunken Acorn Squash & Sausage- CH Chambourcin

1. In a skillet saute 1 large onion chopped in olive oil. When almost translucent add 1 pound sausage, I used whole hog pork sausage. With a little pink left on the sausage add 3 cups Chambourcin wine. Simmer until mixture has reduced in half. 

2. Cut and cube 1 large acorn squash. Lightly drizzle with olive oil and roast in oven at 350 for 15 minutes. 

3. Add acorn squash to the sausage mixture. Season with salt and pepper if desired. Enjoy!

Kabocha Squash Dip/Spread- CH Vignoles

Now this was a tricky devil! Make sure to use a sharp knife!! 

1. Peel, cut & gut 1 large Kabocha into cubes. Drizzle with olive oil and roast in oven at 350 for 35-45 minutes. Add roasted cubes to stand mixer and blend. 

2. Add 1 block cream cheese to stand mixer. 

3. Add 1 red pepper, 1 green pepper, 1 yellow pepper, 2 banana peppers, and 3 jalapeno peppers finely chopped to mixer. Add 1/2 TB crushed red pepper. 

4. Blend until smooth. Serve with tortilla chips, crackers, or baguette. Enjoy!

White Wine Sauce- CH Heritage White 

1. In a saucepan saute 1 large onion chopped in olive oil. Before completely softened add 1 entire bottle of white wine. Reduce mixture in half.

2. Add 1/2 pound butter to saucepan. Season with salt and pepper. Add desired vegetables and pour over pasta. Enjoy!

Drunken Crockpot Apples- CH Ice Age White

1. Peel and slice 10-15 apples. Add to crockpot. Add 2 cups sweet white wine. Put crockpot to low setting.

2. In a saucepan add 2 cups white wine and 1 cup pure maple syrup. Reduce mixture in half. Add 1 TB cinnamon. Pour mixture into crockpot.

3. Let cook 8 hours until apples are tender. Serve with oatmeal crumble on top, or atop ice cream! 

I offer the Private Barrel Room Wine & Food Pairings every other week at CH Winery. Call or stop by to secure your reservation!

Salute!    - Jess

[chwinery]

New Year’s Wine Sparklers!

Looking for something fun, tasty, and different to Cheers with this New Year’s?!

Try making CH Winery Wine Sparklers! 

Wine Sparklers are made by mixing equal parts CH Winery Wine & CH Winery Sparkling Juice!

Make a Black & Blue by combining Blackberry Wine & Blueberry Pomegranate Sparkling Juice. Rimmed with purple sugar!

Vignoles with White Grape Sparkling Juice!

Heritage Red with Red Grape Sparkling Juice!

Heritage Rose with Peach Passion fruit Sparkling Juice!

Or your own concoction! 

Have a safe & Happy New Year!!

Salute to 2018!!!

[chwinery]

Mulling Season!!!

What says Fall like the smell of cinnamon, clove, cider, and red wine warming on the stove?! 

4 Cups Apple Cider ( Carried at Country Heritage Farm Market)

1 Bottle of Country Heritage Malbec (or any other dry red)

1/4 Cup Honey (Carried at Country Heritage Farm Market)

1 Mulling Spice Pack (Carried at Country Heritage Winery & Farm Market)

1 Orange Juiced & zested (Carried at Country Heritage Farm Market)

Combine cider, honey, mulling pack, orange juice & zest, & wine to a large saucepan. Bring to a boil, then reduce to simmer for 10-15 minutes. Serve in thick wine glasses or coffee mugs. Garnish with Orange peel & Enjoy!

salute! 

[chwinery]

Rosé ALL DAY! 

I made two different wine spritzers with Rosé today!

Dry Rosé : Made with CHW Marechal Foch Rosé-Lively & tart with fresh fruit flavors of strawberries and currants with a slight floral nose. Add fresh strawberries & Ice To Wine & top with Seltzer. 

Sweet Rosé: Made with CHW Steuben- Soft, sweet, & pink! Gentle strawberry flavors and a fresh finish!  Add fresh strawberries & Ice To Wine & top with Seltzer or lemon/lime soda. 

salute!

[chwinery]

Bratwurst & Wine

Typically when you think Bratwurst you think BEER! We say WINE! 

We sell many varieties of bratwurst at Country Heritage Farm Market which are prepared 2 miles down the road at LaOtto Meats. I put together the easiest pairings for grilling season!!  Salute!

Try Pairing Country Heritage Pineapple Wine with Hawaiian Brats!! Our Hawaiian Brats at Country Heritage Farm Market are made with our Pineapple Wine & Fresh Pineapple Chunks!! 

Try pairing spicy Jalapeno Bratwurst with Country Heritage Estate Grown LaCrescent Wine. LaCrescent is semi dry/semi sweet aromatic white wine with vibrant peach, apricot, and citrus flavors making a perfect partner for bold & spicy flavors!  

Country Heritage Unoaked Chardonnay is refreshing, clean, and slightly fruity makes a perfect pair for something light like Chicken Bratwurst. You could substitute Heritage White if you prefer sweeter wines. 

Country Heritage Estate Grown 2015 Norton is my go to red wine for Italian dishes. So I recommend trying it with our Pizza Brats! Lighter in body style with notes of dried red fruits and cherries pair oh so well with red sauce...even pizza sauce! 

Of course we make Wine Bratwurst at Country Heritage Farm Market!!! Try these drunken brats with the wine they are made with.  Our Red Wine Brats with our 2014 Estate Grown Marquette (my personal favorite wine!) & White Wine Brats with 2016 Estate Grown Vignoles (my absolute favorite white wine!)

[chwinery]

Another Holiday Season means another Holiday Market!! And this years is our biggest to date!! Sunday December 4th we will fill the Winery & Farm Market with 27+ Vendors!

Shop from: A Drop of Faith Young Living Essential Oils, Thirty One, Sill Goose Bowtique, All About You Scarves, Jamberry Nails, Perfectly Posh, Traditions Upcycled Items, Pampered Chef, Pink Zebra, Tupperware, Scentsy, The P-Nut Gallery Jewelry, Younique Makeup, Restyled Vintage Designs, Rudy’s Cigars, Anita Lotta Dips, Countryside Floral, Creations by LoLo, Once Upon A Cottage, LuLaRoe, Emiley’s Haute Cottage, Oh Hot Jam, Country Corner Potpourri, Burlap Blooms, & Perfect 10 Boutique!

Like every year we work with a local Charity or Organization....this year we are excited to be working with both the DeKalb & Noble County Humane Societies!!

The Humane Societies will be excepting donations: Litter, Dry cat & kitten food, food bowls, litter pans, bedding, sheets, towels, toys, treats, leashes, collars, cat towers, scratching posts, bleach, laundry soap, dish soap, trash bags, paper towels, stamps, paper, envelopes, baby wipes, cotton balls, q-tips, formula replacement, bottles, vitamins, supplements, large storage tubs with lids

LETS MAKE THIS THE BIGGEST YEAR YET!!

[chwinery]

While perusing Pinterest for recipes and crafts I will never make I came across some Holiday Sangria recipes that are too easy not to try!! A couple bottles of wine, some sliced fruit, ginger ale, and a few shots of alcohol from bottles you probably already have. Here is a couple I found appropriate for the weekend ahead….

GREEN PUCKER WINE 1 Bottle Dry White (May I suggest Country Heritage Winery Vignoles) 10 Ounces Apple Pucker 1 Granny Smith Apple

Mix together the wine and Apple Pucker. Slice Granny Smith. Add a slice to each glass. Serve & Enjoy! _ _ _ _ _ _ _ _ _ _ _ _

SPOOKY HALLOWEEN SANGRIA 1 Cup Black Grapes (dark purple…not actually black) 1 Cup White Grapes 2 Oranges Sliced Into Rounds 1 Lime Sliced Into Rounds 1 Cinnamon Stick ¼ Cup Brandy 1 Bottle Dry Red Fruity Wine (I’d go with Country Heritage Winery Pinot Noir) 1 12 Ounce Can Ginger Ale Colored Sugar To Rim Glasses

Wash and freeze grapes. Mix together Brandy, Wine, ½ of orange slices and lime slices, & cinnamon stick. Refrigerate for 2 hours- overnight.  Add the ginger ale to mixture when you are about to serve. Sugar the glass by rubbing an orange around rim and dipping in colored sugar. Fill glasses with frozen grapes and sangria. Garnish with leftover oranges and limes. Sip & Enjoy!!

References for Recipes: totallythebomb.com & wellplated.com

Salute!!

[chwinery]

Had fun today between rain storms strolling through the vineyard with Head Winemaker, Kevin Geeting. Always learning something from him! Some grapes are only 2 days from harvest....

[chwinery]

Country Heritage Farm Market may not be open yet…but we are selling fresh fruits and vegetables on the front porch! I just picked up a few freshly picked jalapeno peppers, and I can’t wait to make my favorite…grilled jalapeno poppers!!!

Here is what you will need: 5 Jalapenos (which is great because we are selling ours 5/$1) 10 slices of bacon ½ tsp of garlic powder 1 green onion, chopped ¼ cup of cheddar cheese 1 package of softened cream cheese

1. In a bowl mix the cream cheese, garlic powder, green onion, and cheddar cheese together. 2. Cut the jalapenos in half and clean out seeds. Remove top. 3. Fill halved jalapenos with cream cheese mixture. 4. Wrap each halved jalapeno with 1 slice of bacon, secure with a toothpick. 5. Grill on medium/low heat until bacon crunches up. 6. Remove toothpick before serving! 7. Enjoy!

These little spicy treats would go well with a delicately sweet white wine, like our LaCrescent, Traminette, or Heritage White.

~Salute!

[chwinery]

What better treat for the dog days of summer than a great summertime mimosa!? Whether you are at a party with the girls….chilling by the pool…or just at home a refreshing mimosa always hits the spot!! With our two latest releases, Mango & Pineapple Wine, I got to thinking…what would these two taste like combined?! Well I tried it, and it is delicious!! So give this recipe a try this weekend and see what you think!

Summertime Pineapple Mango Mimosas

1 Bottle Country Heritage Winery Pineapple Wine 1 Bottle Country Heritage Winery Mango Wine 1 20 oz Bottle or 2.5 cups of a Lemon Lime Soda 2.5 Cups of Orange Juice Your favorite frozen fruit or whatever you have at home. I had Cantaloupe and Blueberries on hand.

1. Chill all components. Freeze the cut & washed fruit. 2. In a large pitcher or bowl combine the Pineapple and Mango Wines. 3. Add and stir in the Orange Juice. 4. Add Lemon Lime Soda, or use to top off individual glasses to retain the bubbles. 5. Add frozen fruit to pitcher or bowl. 6. Enjoy with friends!

Salute!

[chwinery]

V-Day Easy Pairings

With Valentine’s Day & weekend right around the corner I thought it might be fun to think of some quick and easy food parings for you and yours. Nothing can be more impressive than a meal or dessert paired with what you explain as the perfect match!

I know what you are thinking…Valentine’s Day food parings that’s easy! The biggest candy and chocolate marketed holiday of the year screams for a sweet and savory wine to go with.

You are absolutely correct…chocolate and wine make a marvelous pairing. They can be a great complementary union no matter what your wine preference is! Dessert wine on one hand would go well with a sweet and simple creamy milk chocolate. I on the other hand prefer a darker chocolate with my dry reds. The complement is still there because you are coupling a “bitter” chocolate with a non-sweet wine. Try a dark rich chocolate and a deep bold red such as Shiraz, Cabernet, or Chianti.  

Keep it simple when it comes to dinner! The most popular choice for Valentine’s dinners is probably steak and seafood.

If you are going with a bold flavor such as steak, pair your wine to match. A delicate white probably wouldn’t hold its own to the strong flavors, but an equally intense red wine with its complexity and full body certainly would. Try a robust Cabernet, Merlot, or Zinfandel.

When it comes to seafood the traditional route is to serve white. But I really think it depends on the type of fish, the sauce, and other components of the meal. With a buttery and creamy based fish I fall into an oaky classic like Chardonnay or our Country Heritage Oaked LaCrescent. Again we are going back to complementing flavors. Flaky white fish with simple flavors like lemon or light breading I would pair with an equally dainty wine such as Pinot Gris or Sauvignon Blanc. With tuna or salmon I would go a little darker like a soft rose.

 So don’t be scared of the “food and wine pairing rules.” Rules are meant to be broken! And at the end of the day the best pairing will always be eating what YOU like with what YOU like to drink.

 HAPPY VALENTINE’S DAY

 Salute!

Jess

[chwinery]

Harvest Season Sunsets over the Vineyard

[chwinery]

Just hangin’ with my pals Concord & Traminette     2015 Harvest Season

[chwinery]

Game Day Food & Wine Pairings

With the big game just around the corner I find my house divided. My husband is excited for the actual game, where as I am enthusiastic to see the halftime performance and some funny commercials! One common ground to bring us together is the FOOD! We both agree that Super Bowl munchies are a MUST! So I have gathered a few of our favorite game day snacks!

Slow Cooker Buffalo Chicken Sliders-With a Jalapeno Slaw

4-5 skinless

, boneless chicken breast halves (frozen is fine)

1 (12 ounce) bottle of buffalo wing sauce

1/2 (1 ounce) package dry ranch salad dressing mix

2 Tablespoons Butter

2 Packs of slider buns or dinner rolls

Start by placing the chicken breasts into your slow cooker

Pour 3/4 of the buffalo wing sauce into slow cooker

Pour the dry ranch dressing mix into slow cooker

Cover and cook on LOW for 6-7 hours

Once meat has cooked, drain liquid (if any)

Add Butter & the rest of the buffalo wing sauce

Shred Meat finely with two forks

Jalapeno Coleslaw

6 cups of shredded cabbage or 6 cups of coleslaw mix

2 Tomatoes Seeded and chopped

6 green onions chopped

2 Jalapeno Peppers seeded and chopped

1/4 cup cider vinegar

3 Tablespoon honey

1 Teaspoon Salt

Combine and mix all of the elements.

Cover and chill at least 2 hours before serving.

Honey Mustard & Soy Glazed Chicken Wings

(This recipe makes 12 whole chicken wings, double or triple if necessary)

12 WHOLE chicken wings or 24 Drumette or 24 Wingette or 12 of each (I usually make 12 of each because I love the Drumettes and my husband likes the wingettes)

1/2 Cup Dijon Mustard

1 teaspoon Dry mustard

1/3 cup cider vinegar

1/3 cup brown sugar

1/2 cup of honey

1 Tablespoon soy sauce

1 Tablespoon Sesame Oil

Vegetable Oil for Grilling

In a sauce pan, add Dijon, dry mustard, vinegar, brown sugar, honey, soy sauce, and sesame oil.

Bring to a boil, drop to a simmer and cook for 5 minutes. Set aside.

Line a grill pan with foil.

Heat grill to medium high heat. Spray or brush grates with vegetable oil. 

Place wings on grill for 20 minutes, turning often, and keep the lid shut between turns.

Transfer cooked wings into a large bowl.

Pour most of the sauce mixture over the wings. Toss.

Place the wings onto the grill again for 5 minutes, then flip. Wait 5 more minutes and remove.

Transfer wings to the large bowl and cover with the remaining sauce. 

Serve & Enjoy!

A great way to enjoy these wings is with a great wine! I would recommend Country Heritage Cayuga White. It's refreshing qualities will put out any heat from these wings.

Cheddar Jalapeno Pull Apart Bread

2 oval loaf of sourdough bread

3 Cups shredded cheddar cheese

1/4 cup of Jalapeno slices

1/4 cup chopped cooked bacon

1/2 cup butter

1 tablespoon minced garlic

1/2 teaspoon cumin

dash of salt and pepper

Preheat oven to 400 F

Use a serrated knife to slice each loaf into 2 inch slices (do NOT cut all the way through the bread)

Use a serrated knife to slice each loaf in the opposite direction.

Line a flat pan with foil. Spray with non stick cooking spray.

Place each loaf on the pan and stuff the cheese in between the slices.

Sprinkle jalapenos and bacon over the top of the bread.

Melt butter. Stir in minced garlic, cumin, salt, and pepper.

Brush or drizzle bread with butter mixture.

Cover each loaf with foil.

Bake for 20 minutes and enjoy!

A nice wine choice with this tasty snack is a cool and crisp white wine. I would choose Country Heritage Cayuga, Riesling, or a sweeter touch with Heritage White. :) 

Pizzeria Pizza- Garlic White Sauce & Tomatoes

Fun Fact: Wood fired Pizza/Brick Oven Pizza cooks at 800-900 degrees. Cooking for 3-4 minutes giving you a crunchy crispy texture, bubbly cheese, and randomly charred bits. You can achieve this same effect at home with your conventional oven! Most ovens top out around 550 degrees, BUT if you use the broiler setting it can reach 650-700 degrees. So you may have to cook your pizza 5-6 minutes. :)

1 tomato thinly sliced

1 premix box of dough made via box instructions

Olive oil for brushing onto pizza crust

salt and pepper 

     Garlic Sauce

3 tablespoons butter

3 tablespoons flour

6 cloves of minced garlic

1 cup whole milk

1/2 cup grated Parmesan cheese

pinch of salt

In a saute pan melt butter over medium heat.

slowly whisk in the flour. Stir nonstop for 3-5 minutes.

Add minced garlic, salt, and milk. Continuously stirring, add the Parmesan cheese.

Let the sauce simmer for a few minutes until it thickens. Keep stirring during this! 

Pizza Assembly

Preheat your oven to BROIL. Letting it preheat for at least 30 minutes.

Roll our your dough as this as possible. (It doesn't have to be a perfect circle. An oblong shape adds character! )

Brush your pizza dough with olive oil, especially the edges (crusts)

Salt and Pepper the oiled area.

Put a thin layer of the white sauce onto pizza dough.

Layout tomatoes. Add a pinch of salt to tomatoes.

Bake on a Pizza Stone or pan for around 6 minutes. Check every few minutes to ensure your pizza doesn't burn. & Enjoy!

I would enjoy a nice light red wine with this pizza! Something like Country Heritage White Cab, Country Rose, Marechal Foch, or a sweeter wine like Cherry. 

I hope you enjoy these recipes for Game Day, or any day! 

Salute!

Recipe Resources: Hip2save.com, afamilyfeast.com, bakingbeauty.net, erecipecards.blogspot.com

[chwinery]

Storm rolling over the vineyard :)