2015 Harvest Stompede Recipe by Susan Braymer, Laurentide Winery
- 1c Black lentils
- 1c Tan Lentils
- 1 Vegetable Bouillon cube
- 1T Seasoning Blend as desired
- 1 t Sea Salt
- 1 Carrot peeled and grated
- 1 Celery stick sliced thin
- ½ Red Pepper diced
- ½ Orange Pepper diced
- ½ c Red Leaf lettuce julienned
- ½ c Green Leaf Lettuce julienned
- ¼ c Raisins
- ½ c Almonds, sliced and toasted
- ½ c Feta Cheese crumbled
- 2 Red Onions sliced
- 2 Garlic clove
- 2T Olive oil
- ½ c Laurentide Chardonnay
- ¼ c Olive Oil
- ¼ c Fresh Lemon Juice
- Lemon Zest from 1 Lemon reserve
- ~½ c Water
- ¼ c Dijon Mustard
- 1 T Honey or to taste
- 1 t Sea Salt or to taste
- 1 t Cracked Pepper or to taste
- Combine lentils with bouillon, seasoning blend and salt. Cover 2 c lentils with 2 c water and cook lentils in pressure cooker 3 minutes until al dente. Release pressure to end cooking quickly so the lentils retain “bite”.
- Prepare the rest of the salad vegetables and ingredients. Gently combine vegetables with cooled lentils.
- Caramelize the onion and garlic under low heat with olive oil. Season with salt and pepper while cooking down. Combine with all the rest of the dressing ingredients into a blender and puree until smooth. Adjust thickness of dressing carefully with water to thin if desired and salt and pepper to taste. Add reserved lemon zest.
- Pour enough of the dressing over the lentils and vegetables to coat lightly and lastly add the raisins, almonds and feta mixing gently. Refrigerate any extra dressing.
- Pair with Laurentide Chardonnay, our unoaked Chablis style classic award winner! Cheers….
Serves: 6 or more as a side
- 5 lb pork shoulder roast bone in
- 1 c Laurentide Cherry wine
- Chipolte or Virgin Olive oil
- 2 c tart cherries, pitted
- 1 bottle cherry based BBQ sauce, your choice or homemade
- 1 T Red pepper flakes
- 2T Cornstarch
- Brioche rolls
Season roast with salt and pepper. Coat with Olive Oil. Brown roast on all sides in pressure cooker. Add 1 c Cherry wine. Cook 1.75 hours.
Remove roast and set aside to cool. Reserve 2 c stock from cooker. De-fat and heat stock on stove in large pot for the BBQ sauce. Add cherries, bottle of BBQ sauce, red pepper flakes and simmer until cherries cooked through ~ 10 minutes. Add cornstarch to ~1/2 c water and then to bubbling sauce to thicken if desired.
Pull apart pork and shred pork with forks.
Combine shredded pork and sauce, reheat slowly. Slice open Brioche rolls and plate with pork.
Enjoy with Laurentide Pinot Noir Rose.
Thank you- Susan Braymer, Laurentide Winery
TO MARKET TO MARKET, THE ANN ARBOR WESTSIDE FARMERS MARKET THAT IS, WITH 3 WINES ROTATING WEEKLY.
JUNE 11, 2015 OFFERINGS:
SAUVIGNON BLANC 2013, DRY AND GOLD WINNER
CHARDONNAY 2013, UNOAKED AND BEST OF CLASS WINNER
EMERGENCE WHITE 2013, SEMI DRY AND GOLD WINNER
A FABULOUS TRIO OF LOVELY WINNERS FOR YOU TO SAMPLE AND SAVOR. READY FOR THURSDAY’S DINNER AS WE BRING THEM CHILLED FOR YOU! DESIRE ANOTHER OF OUR ESTATE WINES? JUST REQUEST YOUR FAVORITES AND WILL TUCK THEM INTO THE COOLER FOR YOU TO PICK UP NEXT TIME…
THANK YOU FOR YOUR CONTINUED PATRONAGE!
SUSAN AND BILL BRAYMER
Ben, our assistant manager continues writing his thoughts for Laurentide’s blog….
If you are like me then you’re relatively new to the world of wine and all that it has to offer. Whether you enjoy a casual glass with dinner or you are new to the wine tasting scene, the amount of information associated with wine can be intimidating. This may be a deterrent for inexperienced wine drinkers to learn more about wine even if they remain curious deep down. This has been my dilemma. It seems the more that I learn about wine, the less I seem to know. This seems counter-intuitive, but however you want to look at it, the reality of wine as a subject is one that is basically infinite. So it would make sense to just accept the fact that it’s an impossible topic to master and to just start with the basics, asking yourself questions like… do you prefer dry or sweet wines? Which varietals taste the best to you? In my opinion that’s what makes Leelanau county a great place to discover your palate. Leelanau has always been a great place for producing world class fruit, cherries, apples, and of course, grapes.
A common trait in the wines produced here is that they all have a very authentic fruitiness to them that allows for a clean impression of the varietal that you are tasting. This allows for novices like myself to confidently say a sentence like, “I am finding I really enjoy a dry white wine like Pinot Gris.” Now when you throw in the beautiful countryside, friendly people, laid back pace, and numerous unique wineries, then you have the ingredients for an ideal wine tasting experience. All of these qualities to Leelanau County make it an exceptional wine tasting experience for first timers.
So my advice to inexperienced wine drinkers is to remain curious and be a sponge for any and all information. The BEST advice I’ve ever heard in this industry so far is along the lines of, “you like what you like and don’t let other people tell you that you are wrong for liking a certain wine.” A simple but very important philosophy to remember when you are wine tasting. Hopefully we will see a few new faces here at Laurentide so we can serve you world class wine and provide a sliver of what Leelanau has to offer.
Thank you to :http://www.andersonaerialphotography.com/galleries/plog-content/images/counties/leelanau/north-lake-leelanau-pano-n-s-psd-copy-copy.jpg for the aerial image.
- Obviously, enjoy a glass of it like you would any other wine!
- Create a world class sangria with it, the possibilities of different fresh fruit combinations are endless!
- Marinate meat with it! Chicken, duck, steak, pork, and my personal favorite… RIBS!
- Make a wonderful spritzer! Mix with club soda, tonic water, sprite, basically anything that you think sounds good I would encourage you to try, you really never know.
- Fortify it with some fine Brandy or another hard liquor of your choice.
- Cook with it! Use as a main ingredient for a reduction. It has a great cherry flavor that is extremely versatile in the kitchen.
- Pair it with chocolate! Dark chocolate, milk chocolate, white chocolate, or take our recommendation and enjoy it with some authentic Mindo chocolate that is sold right here in the tasting room!
- Serve as a dessert wine. Perfect ending to any meal.
- Bake with it! It is an outstanding ingredient for brownies that need a hint of cherry flavor or perhaps it could be the star of your, “drunk cupcakes.”
- You can throw it In a cooking pot and add some spices to create a delicious mulled wine. Ideal for those cozy fall/winter evenings.
- Compare with other cherry wines! Fruit wines are all unique in their own way and it is always fun to see how they differ from one another.
- Give it as a gift! A fun gift idea, especially when presented with all of these various uses, can go a long way for the right person.
- Use as a staple ingredient when making salad dressing, mixes flawlessly into most vinaigrettes.
- Pour into an ice cube tray and freeze it. That way your cherry wine can become instantly chilled without diluting it. You could also throw it in as extra flavor enhancer into the spritzers/sangria’s mentioned earlier.
The fifteenth idea isn’t a singular idea but rather a hodgepodge of all the ideas that didn’t quite make the list on their own but were honorable mentions. Cherry wine has health benefits; either pour into your next bath where it supposedly softens and regenerates your skin or just drink it to get some fruit into your diet. You can use it to wash off other fruits because the alcohol will kill the bacteria that is present. Add it to a smoothie or daiquiri. Add it to cranberry or BBQ sauce. And last but not least.. Stain something red!