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Wine Country Recipe: Spring Quiche + Sparkling Wine

Monday, February 24th, 2014

Classic Quiche Lorraine

Recipe Courtesy of Lorimar Winery
Serves 5
6 oz diced bacon
1 oz butter
3 oz heavy cream
3 oz milk
2 eggs
4oz Emmentaler cheese
salt & pepper to taste
9’ Easy as Pie Dough (recipe below) OR frozen store-bought pie crusts

HOW TO MAKE

  1. Sauté the bacon in butter until browned. Remove the bacon with a slotted spoon and drain. Chef note: Discard the rendered fat into coffee can and use for another use (best way to cook eggs!)
  2. Whisk together the cream, milk, and eggs. Season with salt and pepper.
  3. Scatter the bacon and cheese evenly over the crust. Add the custard mix gradually, stirring it gently with the back of a fork to distribute the filling ingredients evenly.
  4. Set the quiche pan on a sheet pan and bake in 350 F (40 – 45 minutes)  Chef note: insert a knife blade in center of quiche, when blade comes out clean it is ready.
  5. Serve warm or at room temperature.

*For a classy spring brunch pairing, serve with a well-chilled glass of Lorimar Winery’s gold label California Sparkling Wine; $21.

Recipe for Easy as Pie Dough

Makes 3 lb

1.5 lb all-purpose flour
1 lb butter, cut into pieces (cold)
1 oz salt
8 oz cold water

  1. Combine flour and salt thoroughly. Gently rub the butter into the flour using your fingertips to form large flakes.  Chef note: For extremely flakey dough mix flour with butter creating walnut sized flakes.
  2. Add cold water all at once and mix until the dough just comes together.  Chef note: you can never under mix, but you can always over mix.
  3. Place dough on floured work surface and wrap with plastic wrap and chill for 20 – 30 minutes.  The dough is ready to roll out or it may be refrigerated for up to 3 days or frozen for 4 weeks.
  4. Roll out the dough on floured surface and roll the dough into desired shape and thickness using smooth, even strokes.
  5. Transfer the dough to a prepared pie pan. The shell is ready to fill or bake.

 

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Wine Country Recipe: Fennel-Apple Slaw with Aged Cheddar on Pita Toast

Sunday, March 24th, 2013

Looking for a simple snack for spring?  Try this quick and easy recipe for Fennel-Apple Slaw!  Remember to use farmer’s market ingredients for the freshest and best-tasting produce.

Recipe courtesy of South Coast Winery Resort & Spa

Ingredients

Fennel-Apple Slaw

1 fennel bulb
1 green apple
1/2 bun chives
1/2 bun parsley
Oil, salt & pepper, lemon juice to taste

Aged white cheddar – as much as you like!

Instructions

Slaw

Cut off the green top and root bottom of the fennel.  Cut the white bulb in half and thinly slice.  Save a small bunch of green fennel fronds and set aside.
Core the apple, and slice into little sticks.
Finely chop chives and parsley.
In a medium-size mixing bowl, combine all together seasoning with salt, pepper, oil and lemon juice. Let sit for at least 15-30 minutes to marinate.

Pita bread

Cut pita into bite-size pieces, season with oil, salt and pepper.  Bake in 375 degree oven for about 10 mins or golden brown. Let cool completely.

Assembly
Cut a piece of cheese to fit on top of pita.
Top with the fennel-apple slaw and garnish with a bit of fennel frond.

Pairs perfectly with sparkling Pinot Grigio! Click below to taste the sparkling Pinot Grigio with South Coast Winery master winemaker Jon McPherson – cheers!

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