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I spent the day running errands with my daughter Alyssah. #reallifecalls We got a lot accomplished today. We had lunch during happy hour at Cooper's Hawk Winery & Restaurant We sat outdoors to take advantage of the beautiful weather. 🌞 I had an American Mule made with Tito's Handmade Vodka 💖
@chwinery Winery and Restaurant at the Esquire #Chicago 58 E Oak St Chicago, IL 60611 312 736-9999 Opening on the Gold Coast #CHWINERY #COOPERSHAWKERQUIRECHICAGO #EQUIRECHICAGO #CHEQUIRE (at Cooper's Hawk Winery & Restaurant) https://www.instagram.com/p/B4gacUlnstc/?igshid=124zxj3h7s4vz
#CHFortLauderdale #CoopersHawkWinery #CHWinery @CHWinery #FortLauderdale #GrandOpening #Celebration Officially Open August 12th! 📹 Video by #SoFlaNights: https://www.soflanights.com/archives/108438 (at The Galleria at Fort Lauderdale) https://www.instagram.com/p/B1Am20Lgemd/?igshid=napyvcy5mjx7
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
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
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
#CHPembrokePines #CHWinery @CHWinery in #PembrokePines is their 4th location in #SouthFlorida #CoopersHawkWine 📹 #SoFlaNights: https://www.soflanights.com/archives/258658 (at Cooper's Hawk Winery & Restaurant)
Always celebrate good friends❤️❤️#coopershawkwinery #chwinery #blancdeblanc #bubbles #tampasophisticate #tampa #florida (at Cooper's Hawk Winery & Restaurant)
