Our RECIPES

Thanksgiving "Block 17" Gravy

Perfect way to elevate your Thanksgiving gravy!
Cook Time 15 mins
Course Side Dish

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 oasting pan over medium heat
  • Add the broth and wine at the same time. Whiskto combine, scraping the bottom of the pan until all of the bits have comeloose
  • Cook for another 2 - 3 mins. in order to reduce mixture slightly
  • 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 tothe 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 happen gradually add the liquid backto 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

Prep Time 10 mins
Cook Time 20 mins
Course Main Course

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!
Prep Time 15 mins
Cook Time 1 hr
Course Dessert

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

Course Drinks

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 frig

SANGRIA

  • Place all ingredients in a pitcher and stir to mix
  • Refrigerate at least 8 hours or up to 48 hours
  • serve over ice