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….
1 bottle cherry based BBQ sauce, your choice or homemade
1 T Red pepper flakes
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.
Dog daze of August got you down? Rosy agrees! Beat the heat with a chilled glass of Rosy’s favorite- Laurentide Pinot Noir Rosé 2014! Come celebrate the most versatile wine of all: Pinot Noir Rosé the entire Month of August!
We plan on sampling Rosé every Thursday this month at the Westside Farmer’s Market in Ann Arbor along with 2 other alternating award winning estate wines. Need a particular wine? Let us know ahead of time and we bring it to you for pickup at the market. See you there Thursday, 3-7pm….
Bill and I had the wonderful opportunity to sit down with Joe Linstroth of The Next Idea to hash out the framework for our essay and interview regarding the status of the the Michigan Wine Industry reputation state and nation wide. We worked with Cynthia Canty of Stateside who was the nicest interviewer we have ever been in the presence of! Sincere thanks to both of you….
Here is the essay and link to the interview. We are so grateful for this ability to speak for the industry and hope that only good things evolve from these ideas.