Our RECIPES
Thanksgiving "Block 17" Gravy
Perfect way to elevate your Thanksgiving gravy!
Ingredients
- Drippings from 1 Turkey
- 24 oz Reduced Sodium Chicken Broth
- 8 oz Block 17 Syrah Red Wine
- 1/3 cup All-Purpose Flour
- 1 tbsp Fresh Herbs Oregano, Thyme, Rosemary
- Kosher Salt
- Freshly Ground Pepper
Instructions
- Take the drippings from the turkey in the pan and place in a roasting pan over medium heat
- Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose
- Cook for another 2 - 3 mins. iuntilmixture is slightly reduced
- Transfer the liquid to a fat seperator and let sit for 5 mins. to allow fat to seperate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaing fat
- Add the flour and whisk to combine. Cook, whisking. continuously, until the mixture starts to thicken and become smooth, approx. 2-3 mins
- Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desiredconsistency, approx. 5 - 6 mins. Remember, your gravy should be slightly thin inthe pan as, it will thicken once you serve it
- Add the herbs and whisk to combine
- Season with salt and pepper
Chorizo Simmered in Tempranillo
Ingredients
- Palacios-brand Spanish chorizo
- ANC Tempranillo
- 2 clove garlic
- 4 sprigs fresh herbs (winter savory or thyme)
Instructions
- Slice chorizo into ¼-inch thick slices.
- Place chorizo in a wide pan with ½ cup of Tempranillo (or enough to cover the chorizo).
- Smash the garlic cloves, and add to the pan along with the fresh herbs.
- Bring to a boil, then reduce to a simmer for 15 to 20 minutes.
- Serve in a ceramic bowl with toothpicks and crusty bread.
Chocolate Cabernet Cake w/ Red Wine Glaze
This Chocolate Cabernet Cake with Red Wine Glaze is a deeply dark chocolate bundt cake with a fudgy, moist inside and crackly, crunch outside. It’s flavored with red wine in three ways – the most dramatic being a red wine glaze poured over top!
Ingredients
CAKE
- 1 cup ANC Cabernet Sauvignon
- 1 cup unsalted butter (sliced)
- 3/4 cup Dutch-processed unsweetened cocoa powder
- 2 cup sugar
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp fine salt
- 2 cup all-purpose flour
- 1/2 cup sour cream
- 3 tbsp canola oil
- 1 tbsp vanilla bean paste (or extract)
- 2 lg eggs
RED WINE SYRUP
- 1/2 cup ANC Cabernet Sauvignon
- 2 tbsp sugar
RED WINE GLAZE
- 1/2 cup ANC Cabernet Sauvignon
- 3 cup powdered sugar
- 2 tbsp unsalted butter, softened
Instructions
CAKE
- Preheat the oven to 350°F and liberally grease a 10- or 12-cup bundt pan with butter or cooking spray.
- In a large microwave-safe bowl, combine the wine, butter, and cocoa powder. Microwave for 30 seconds, stir, and then microwave for another 20-30 seconds or until the butter is completely melted. Whisk the mixture until smooth.
- In another bowl, whisk together the sugar, baking powder, baking soda, salt, and flour until well combined
- In a third bowl, whisk together the sour cream, canola oil, vanilla, and eggs until smooth.
- Add half the dry ingredients to the wine-cocoa mixture and stir until combined
- Add the sour cream mixture to the wine-cooa mixture and stir until combined. Stir in the remaining dry ingredients and mix until the batter is smooth and just combined. Resist the urge to overmix the batter.
- Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
RED WINE SYRUP
- While the cake is baking, combine the wine and sugar in a small saucepan and bring to a simmer over medium heat. Cook, swirling the pan occasionally, until the sugar is completely dissolved and the wine reduces by about half. You want it to be thickened and syrupy.
- When the cake comes out of the oven, poke holes all over the bottom the cake while it is still hot and in the pan (I use a wooden skewer to do this). Pour the wine glaze all over the cake. Allow the cake to sit in the pan for 10 minutes or until all the wine syrup has been absorbed by the cake.
- Carefully invert the cake onto a serving plate or cake stand. Allow it to cool completely before finishing with the glaze.
RED WINE GLAZE
- Whisk together the wine and powdered sugar until thickened and smooth.
- Whisk in the softened butter until completely incorporated and the glaze is smooth and creamy.
- Pour the glaze all over the cooled cake and allow the glaze to set for 15 minutes before slicing and serving the cake.
Notes
Courtesy of Yes to Yokes
Shepherds Mark Sangria
Ingredients
- 1 bottle ANC Shepherds Mark
- 3 oz cherry brandy
- 2 oz cointreau (triple sec)
- 1 cup orange juice
- 1 cup pineapple juice
- 2 oz vanilla bean simple syrup
- 3 oz peach puree
- fresh peaches, oranges, apples (sliced)
Instructions
SIMPLE SYRUP
- Add equal parts sugar and water to pan
- Bring to boil for two minutes
- Cool in frigde
SANGRIA
- Place all ingredients in a pitcher and stir to mix
- Refrigerate at least 8 hours or up to 48 hours
- Serve over ice
Paella de Pollo y Conejo
Born among the orchards, gardens, and groves around Valencia, the original paella draws on ingredients from the fields rather than the sea. Rabbit, chicken, and a few types of local beans form the heart of this rustic dish. Searing them in the pan, then simmering the meat and bones for 20 minutes before adding the rice, fortifies the stock for a more intensely flavored paella.
Ingredients
- 1 generous pinch saffron threads loosely packed ¼ tsp.
- 1 lb. bone-in chicken thighs and legs most but not all of the skin removed, meat cut into 2- to 3-inch pieces
- 1 lb. cleaned rabbit on the bone cut into 2- to 3-inch pieces
- 2 tsp. kosher salt
- 4 1/2 cups chicken stock
- 3 tbsp. extra-virgin olive oil
- 1/2 lb. flat green beans trimmed and cut into 2- to 3-inch pieces
- 2 ripe medium tomatoes seeded then grated on a box grater
- 1 garlic clove minced
- 1 tsp. Spanish pimentón dulce sweet paprika
- 1/2 lb. shucked mature lima beans fresh or frozen and thawed (about 2 cups)
- 1 fresh rosemary sprig
- 2 cups bomba rice or another short- or medium-grain Spanish rice
Instructions
Step 1
- In a small dry skillet, add the saffron over medium-high heat. Cook, shaking the pan occasionally, until the strands are brittle and darken slightly, 3–4 minutes. Remove to a small bowl and grind the saffron between fingers. Set aside.
Step 2
- Season the chicken and rabbit with 1 teaspoon salt. Combine the chicken stock with 4 cups water and set the meat and the stock mixture separately next to the stove.
Step 3
- In a 17- to 18-inch paella pan, heat the oil over medium-high heat. Once hot, add the chicken and rabbit pieces and cook, turning the pieces and rotating the pan as needed over the heat source, until the meat is deeply browned on all sides, about 15 minutes. Lower the heat to medium and add the green beans. Cook, stirring and turning the beans occasionally, until lightly browned, about 3 minutes. Add the tomato and garlic and cook, stirring frequently, 5 minutes. Stir in the pimentón, then immediately pour in the stock mixture. Add the lima beans and saffron.
Step 4
- Raise the heat to medium-high and bring the liquid to a boil; reduce to a gentle boil and let cook, rotating the pan occasionally over the heat source as needed, for 20 minutes. Taste the liquid and add up to 1 tsp. salt if needed. Return the heat to high and bring the liquid back to a strong boil. Add the rosemary sprig, then sprinkle the rice around the pan. Using a wooden spoon, make sure the rice is evenly distributed and all the grains are submerged (this should be the last time you stir the paella); cook for 10 minutes over high heat. Remove and discard the rosemary sprig. Lower the heat to low and simmer gently, rotating the pan over the heat source as needed, until the liquid is absorbed and the rice grains are just tender but still have an al dente bite to them, 10–15 minutes. (If all of the liquid has evaporated and the rice is still not done, drizzle some additional stock or water over the rice where needed and continue cooking for a few minutes more.) If needed, to develop soccarat, turn the heat back up to medium and cook, watching and smelling closely for burning, until the rice at the bottom of the pan browns and crisps slightly, 1–2 minutes. Remove from the heat.
Step 5
- Let the rice rest for 5 minutes before serving to allow the starches to firm up slightly. (If the top layer of rice seems a tad too firm, cover the pan with a few paper towels or a clean kitchen towel while it rests.)
Lamb Braised in Pomegranate
Ingredients
- 3 pounds lamb shoulder blade chops
- salt and freshly ground pepper to taste
- 1 tablespoon vegetable oil
- 1 onion sliced
- 1 pinch salt
- 4 cloves garlic sliced
- 2 cups pomegranate juice
- ⅓ cup aged balsamic vinegar
- 8 fresh mint leaves
- ¼ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes
- 1 tablespoon honey or more to taste
- 2 tablespoons pomegranate seeds
- 1 tablespoon sliced fresh mint leaves
- 1 tablespoon pumpkin seeds
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Generously season lamb chops with salt and black pepper.
- Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
- Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
- Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
- Stir mint leaves, rosemary, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to the Dutch oven, spoon pomegranate mixture over lamb, and cover.
- Cook in the preheated oven until lamb is fork tender, about 2 hours.
- Transfer lamb to a plate and set the Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
- Stir in honey and season with salt and black pepper. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.
Escalivada - Catalan roasted vegetables
Escalivada is a simple and delicious Catalan side or tapas dish of grilled or roasted vegetables. You don't need many ingredients and it's easy to make, but the result is so tasty and silky smooth. Perfect on bread, with fish and much more.
Ingredients
- 14 oz eggplant aubergine approx (14oz is 1 medium)
- 8 oz red pepper approx 8oz is 1 medium pepper
- 1 onion medium
- 1 tomato relatively large, or 2 if small-medium
- 1 clove garlic don't remove skin
- 2 tablespoon extra virgin olive oil or a little more as needed
- ½ teaspoon wine vinegar optional
Instructions
- Instructions
- Preheat the oven to 375F/190C.
- Prick the skin of the eggplant/aubergine and pepper with the tip of a sharp knife in a few places. If you like, peel the skin of the onion but you can also leave it on.
- Place the eggplant, pepper, onion, tomato, and unpeeled garlic clove in a roasting dish or on a baking sheet. Drizzle over a little olive oil (around ½ tbsp) and rub all over the skins. Place the dish in the oven and roast for around one hour until all the vegetables are really soft and tender. If needed, turn them part way through roasting to help char slightly on other side.
- Carefully remove the eggplant and pepper from the dish and place inside a large plastic freezer bag. Loosely close up and leave to steam in the bag to loosen the skin.
- Meanwhile, let the other vegetables cool enough to handle then remove the garlic from the skin and mash into the remaining olive oil, along with the vinegar if using.
- Peel the tomato and cut into medium-thick strips/slices - you can leave the seeds in if you like, but you may want to remove for a more even texture and to avoid too many juices. Peel the onion and slice thinly (or cut into rings if you prefer).
- Remove the pepper and eggplant from the bag once cool and peel off the skin. Remove the stem and seeds from the pepper then cut the flesh into strips. Peel the eggplant into strips - you don't have to remove the seeds but I find the texture and color of the dish is nicer without the large chunks.
- Lay all of the vegetables on a plate, either grouped together or in alternating stripes. Drizzle over the garlic oil and serve.
Notes
Instructions above are for oven roasting - more traditionally, you cook the vegetables over a low charcoal grill in the embers which I recommend if you can. Cook time should be similar, if the heat is nice and low, or may be a little quicker. You are looking for the skins to be charred and the inside feel really soft. Then continue with other steps as above.