Citrus Sangria

Citrus Sangria-4
Hi again everyone!  Have I mentioned lately that I miss you?  Here it is summer, and there you are, not lingering here.  *insert mournful sigh*  I can’t wait till we’re back in business again and I can share a glass or two with you on the porch.

In the meantime however, a few kind folks (thanks Roger, Diane, Robin, and Jill) have dropped off bottles of Yadkin Creek wine from their personal stashes, and I thought I’d use them to share a recipe with you all today.  I know it’s a tease, but don’t worry, I have a few suggestions for alternative wines down below and Clyde is hard at work making a batch of Yadkin that we hope to release in a month (or two??). It’s been so hot lately; a chilled glass of summer-y Citrus Sangria is calling our names, don’t you think?

Citrus Sangria-1

I tried to keep relatively close to a traditional Spanish-style sangria by using mostly citrus fruits, but I left out lime since it gave the sangria a bitter flavor.  Instead of the traditional brandy, I used spiced rum (Kraken is hands-down the best) for an extra layer of flavor without needing too add in a bunch of spices or flavorings.

The nice thing about sangria is that it is incredibly versatile, so add in whatever fruit your heart desires. Plus, it’s very easy to make – just be sure to plan ahead so you have plenty of time for the sangria to chill before serving.

Citrus Sangria-2
Since we don’t have Yadkin Creek available right now, if you are searching for an alternative wine, try Red Moose Vineyard’s 38th Parallel, or Shawnee Bluff Winery’s Double Bluff, or Ste. Genevieve Winery’s Concord.

I had one extra reason to make this recipe for you all:  I’ve been itching to try my hand at making a short recipe video!  Here it is…..

What did you think of my first-ever recipe video?  I definitely have a ways to go to get this medium down, so let me know if I should keep practicing, or just let it go at this one. 😀

And now I’m off to sip a glass of sangria with Clyde.  Scroll down for the recipe, and if you make this I’d love to know what you thought of it in the comment section below.  Cheers!

Citrus Sangria-3

Ingredients:

  • 1 bottle Yadkin Creek (while we are still rebuilding, try one of the alternatives suggested above)
  • 1 orange, sliced
  • 1 lemon, sliced
  • 1/2 cup spiced rum
  • 1/3 cup raw sugar
  • 1 cup orange juice
  • 1 apple
  • 1 bottle seltzer water, chilled

Directions:

  1. Place Yadkin Creek, orange, lemon, raw sugar, rum, and orange juice in a large pitcher.  Stir until sugar dissolves.  Chill 2-4 hours.
  2. Core and chop apple.  Place a few pieces of apple in a glass.  Fill the glass half-way with chilled Sangria.  Top with seltzer water.  Optional: garnish with a half-slice of orange. Serve immediately.

Notes:

  • Makes 12-14 servings.
  • Feel free to substitute the apple for your favorite fruit.

Pumpkin and Wine Dip

Pumpkin and Wine dip recipe

Pumpkin and Wine Dip
One highlight to our autumn this year was a group of volunteer gourd and pumpkin plants that showed up in the compost pile.  Clyde enjoyed heading out to the ‘back forty’ to check on their progress – he also enjoyed that lack of effort that was needed to grow these! One of the most interesting varieties turned out to be porcelain doll pumpkins, which were touted to be delicious for pie making and bread baking.

I choose one of the smaller pumpkins and made my own puree to use, intending to make a quick bread.  But then I veered off-course and created a pumpkin dip that was not only tasty, but savory.

Pumpkin and Wine Dip
I think I hit the nail on the head with this recipe too.  It’s flavorful, light, and definitely something different from the normal array of pumpkin goodies you see at this time of year.  I found it best to serve on a cracker that doesn’t have much flavor on it’s own such as these water crackers pictured.  You could also serve it on pita chips or toasted slices of baguette bread.

While my friend Diane was over we also discovered this is delicious as a veggies dip, especially when red or yellow bell peppers are dipped in.  YUM!

Pumpkin and Wine Dip
As far as ingredients goes, I think a canned puree would work really well for this recipe too.  Clyde thought the pumpkin I used was almost too sweet for his taste, though those of us with a sweet tooth didn’t seem to mind it!  I think the canned puree isn’t quite as sweet, so that might make this even better for those of you who don’t like much sweetness.

The cayenne pepper in the recipe helped cut the sweetness down, but if you don’t like a little heat, you may want to add less cayenne (or try a different ground pepper).  The lemon juice is essential as it really gave the dip a brighter flavor and lightened up the smoky flavor of the smoked salmon.

Pumpkin and Wine Dip
The basil was an afterthought, and I thought it would only be a pretty garnish on the side of the bowl.  BUT, it actually made the whole dip come together with layers of flavor that just wouldn’t let go of my taste buds.  So don’t do what I pictured here and just put two fat leaves on the side of the bowl.  Tear up a leaf or two and sprinkle the pieces over the dip, more like what I did with the crackers on the side.

Pumpkin and Wine Dip
If you’re looking for a little something unusual this season, give this dip a try. It’s definitely an easy one to put together (especially if you’re using canned pumpkin) and is pretty darn healthy to boot. Cheers!

Pumpkin and Wine Dip
 
This healthy, savory dip can be made from canned or homemade pumpkin puree.
Peaceful Bend Vineyard:
Recipe type: appetizer
Cuisine: American
Serves: 1 cup
Ingredients
  • 1½ Tablespoons Harvest Mist
  • 1 Cup pumpkin puree
  • ½ teaspoon ground cayenne pepper
  • 2 Tablespoons smoked salmon
  • ¼ teaspoon apple cider vinegar
  • ½ teaspoon lemon juice
  • 1-2 fresh basil leaves
Directions
  1. Add all ingredients except the basil in a blender.
  2. Blend until smooth and the salmon has been incorporated fully into the dip. Transfer to a bowl.
  3. Tear basil leaves into small pieces and sprinkle over the top of the dip.
  4. Serve with crackers, fresh vegetables, or toasted slices of baguette bread.
Notes
This dip can be made ahead of time and stored in a sealed container in the refrigerator for up to a week.

Turkey and Wine Meatballs

Turkey & Wine Meatballs

Magazines.  I love ’em.  I’m addicted, and have to work hard not to spend three hours standing in front of the magazine rack at the grocery store reading every cooking, crafting, and home decor magazine on display.  So last week after realizing that I had left my poor family in the car waiting for me, I grabbed a magazine and vowed to read it at home.  I ended up picking up a copy of Cook’s Illustrated and was intrigued by their Asian Inspired Turkey Meatball recipe.

 

Turkey & Wine Meatballs

Of course, I had to mess with the recipe and use wine in place of the water and the chicken broth!  I used our Coup King wine, but you could easily substitute Courtois or Dry Creek instead.

I also had to change up the recipe since I live in the country where the rural grocery stores do not carry things like dried shitake mushrooms.  We do have baby bella mushrooms though, so I used those.  I found my change didn’t seem to negatively affect the texture or flavor of these meatballs. I’d say you could easily use regular ‘ol button mushrooms too.  Just be sure to refrigerate the meatballs before you cook them so they hold their shape well.

One thing I didn’t mess with though is to use a 93% lean ground turkey, not the 99% lean.  That won’t have enough fat in it to cook up properly.  You could also use 85% lean successfully according to the folks at Cook’s Illustrated.

Turkey & Wine Meatballs
These were crisp on the outside with a moist meaty texture inside.  The Asian-inspired sauce was divine too, with just the right level of soy flavoring and not too much saltiness.  Though I didn’t find this a particularly fast recipe to make, if you want to try a little something out-of-the-ordinary with a comfort food, I’d highly recommend trying this out.  Serve over rice or soba noodles to complete the asian flair.

4.0 from 1 reviews
Turkey and Wine Meatballs
 
Use a 85 or 93 lean ground turkey. The 99% lean turkey doesn't have enough fat to hold the meatballs together in this recipe.
Peaceful Bend Vineyard:
Recipe type: Entree
Cuisine: American
Serves: 4 servings
Ingredients
  • ¾ cup plus 2 Tablespoons Coup King wine
  • ½ cup sliced baby bella, or button mushrooms
  • ¾ cup bread crumbs made from day-old or stale slices of french bread - approximately 2-3 slices
  • ½ cup shredded Parmesan cheese
  • 6 green onion, trimmed, whites diced, and green parts sliced crosswise
  • 1 Tablespoon sugar
  • 3 teaspoons unflavored gelatin, divided
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • 2 anchovies, patted dry between paper towels
  • 1.2 pounds 93 percent fat ground turkey meat
  • 1 egg, lightly beaten
  • 3 Tablespoons canola oil
  • 2 large garlic cloves, finely diced
  • 1 Tablespoon low salt soy sauce
  • 2 teaspoons sesame oil
Directions
  1. In a blender or food processor pulse slices of french bread to create fine crumbs. Place in a large bowl.
  2. Add mushrooms and anchovy filets to the food processor or blender and pulse until finely minced. Add to large bowl with bread crumbs.
  3. Add parmesan cheese, white parts of the onions plus half of the green parts (reserve other half for garnishing at end), sugar, salt white pepper, 2 teaspoons gelatin, turkey, and egg to the bread crumb bowl. Mix together with your hands until well combined.
  4. Form the mixture into balls, using approximately ¼ cup per meatball (should make approximately 15 large meatballs). Place on a large plate and refrigerate for at least 15 minutes.
  5. Heat the canola oil in a large skillet over medium-high heat and wait until the oil is quite hot. Add the chilled meatballs and brown the meatballs on all sides. Remove from skillet to a plate and add more oil to the skillet if you think you'll need it.
  6. Sprinkle 1 teaspoon gelatin over 2 Tablespoons of wine in a small bowl to soften.
  7. Add garlic to the skillet and saute for about 30 seconds. Immediately add the soy sauce, sesame oil, 1 cup wine, and gelatin mixture. Stir and bring to a simmer. Reduce heat, add the meatballs and cover.
  8. Cook meatballs for 12-15 minutes, turning once. Meatballs are finished when the internal temperature comes to 160F.
  9. Place the cooked meatballs on a platter, drizzle with the sauce that remains in the skillet, and sprinkle with reserved green onions.
Notes
Feel free to substitute any of our dry white wines in place of the Coup King wine. Also, do not skip refrigerating the meatballs before cooking to keep them from being too mushy.