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Monthly Archives: November 2019
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November 16, 2019

Pan Roasted Brussels Sprouts

Pan Roasted Brussels Sprouts with Long Meadow Ranch Bacon

Pair with Long Meadow Ranch Sauvignon Blanc, Rutherford
Yields 8-10 servings
These brussels sprouts have been dressed up for the holidays with the help of our rich, flavorful, grass-fed, organic bacon. The smokiness of the bacon and the umami quality of the onions and hazelnuts will have your tastebuds singing; even if brussels sprouts aren’t typically your thing.
INGREDIENTS
  • 1 quart brussels sprouts
  • 2 strips Long Meadow Ranch bacon
  • 1 small torpedo onion (or red onion)
  • 1 tbsp olive oil
  • 1 lemon (juice and zest)
  • 1/4 cup chopped and toasted hazelnuts
  • 1/4 cup white wine  
INSTRUCTIONS
  • Cut brussels in half and set aside.
  • Cut bacon and onions into small cubes.
  • Start a pan on a medium heat.
  • Add bacon and let it cook slowly for about 5 minutes.
  • Add onions and a pinch of salt. Cook till translucent. Set aside and reserve until later.
  • Turn heat to high and add olive oil to pan.
  • Add brussels to the pan and caramelize.
  • Deglaze pan with white wine and toss in the bacon and onions.
  • Turn the heat off and add lemon juice and hazelnuts.
  • Garnish with lemon zest.
November 15, 2019

Breakfast Sausage Stuffing

Homestyle Breakfast Sausage Stuffing

Pair with Long Meadow Ranch Merlot, Napa Valley
Yields 8-10 servings

Our modern twist on traditional stuffing features a savory blend of breakfast sausage, potato bread, King Trumpet mushrooms, and golden raisins, all baked to golden-brown perfection. Although this hearty side dish could easily stand alone, we think it is best served alongside turkey, gravy, and all your other holiday favorites.

 
INGREDIENTS
  • 4 oz breakfast sausage
  • 1 small torpedo onion (or red onion)
  • 1/4 cup King trumpet mushrooms (small diced)
  • 3 tbsp chopped parsley
  • 1 1/2 quart cubed potato bread
  • 1/4 cup golden raisins
  • 1/4 cup vegetable stock
  • 4 tbsp butter
INSTRUCTIONS
  • Cut bread and let dry out overnight, unwrapped.
  • Cut onions and mushrooms into a small dice.
  • Sweat onions till translucent. Reserve onions.
  • Cook mushrooms over high heat with olive oil until browned. Set aside.
  • Cook sausage until browned and set aside with onions and mushrooms.
  • Heat the veg stock over high heat.
  • Toss the bread in a bowl with heated stock.
  • Add onions, mushrooms, and sausage to the bread mixture and transfer to a baking pan.
  • Let sit at room temperature to soak for 10 minutes before baking.
  • Set oven to 325°F.
  • Before baking add 4 tbsps of butter on top of the bread.
  • Tip: If the top of the stuffing starts to brown too quickly in the oven, cover the dish with foil until the stuffing is completely cooked through.
  • Bake for 10-15 minutes and serve.
November 14, 2019

Roasted Sweet Potato

Roasted Sweet Potato with Vindaloo-spiced Yogurt

Pair with Long Meadow Ranch Anderson Valley Chardonnay
Yields 8-10 servings
In this luscious vegetable dish, rich sweet potatoes get a spicy jolt from the vindaloo seasoning. The whole milk yogurt adds a creamy element and a bit of protein, which you may be looking for if you are skipping the turkey this year. As a side dish, these sweet potatoes are satisfying yet not the least bit heavy, thanks to the brightness of the spiced yogurt they sit atop.
INGREDIENTS
  • 2 whole sweet potatoes, cleaned and cut into wedges
  • 2 tbsp EVOO
  • 2 tsp Kosher salt
  • 1 tsp cracked black pepper
  • 1/2 cup whole milk yogurt
  • 1 tsp Vindaloo spice
  • 4 sprigs thyme
  • 1 tsp lemon zest
INSTRUCTIONS
  • Preheat oven to 425°F.
  • Toss sweet potatoes in a bowl with the olive oil, salt
    and thyme.
  • Arrange on a baking sheet making sure they are spread
    out evenly and not overlapping.
  • Cook for 35-40 minutes until tender and golden brown.
  • Mix yogurt with lemon zest, Vindaloo and salt to taste.
  • Place yogurt at the bottom of serving bowl and arrange
    sweet potatoes on top.
  • Garnish with additional Vindaloo spice.
November 13, 2019

Butternut Squash Galette

Butternut Squash Galette with Bellwether Farms Ricotta and Cranberry Apple Chutney

Pair with Long Meadow Ranch Pinot Noir, Anderson Valley
Yields one 12 inch Galette which will feed 8-10 ppl
Our holiday galette is a crowd-pleasing, robust side dish, with a hearty and flavorful crust and a filling to match. The magic is in the simplicity of the dish: a touch of sea salt gives the crust a nice crunch, the modest layer of ricotta offers a creamy bed for the melting squash and the chutney on top adds a perfect touch of sweetness. To punch up the flaky texture of the crust and introduce more structure, we fold over the edges, giving the galette layers of flavor in every slice.
INGREDIENTS
  • 5 cups all-purpose flour
  • 1 tbsp salt
  • 1 lb butter
  • 4 egg yolks
  • 1/2 cup milk
  • 1 cup Bellwether Farms ricotta
  • 1 medium-sized butternut squash
  • 1/4 cup EVOO
  • 4-6 sprigs thyme
  • 1 cup dried cranberries
  • 1 cup red wine
  • 2-3 ea. medium Gala apples (or your favorite local apple)
  • 1 ea. red onion
  • 1 tbsp Vindaloo seasoning
  • 2-3 tbsp honey
  • salt to taste
INSTRUCTIONS
GALETTE DOUGH
  • With paddle attachment in kitchen aid, cut the butter, flour, salt, and sugar together until butter is pea size.
  • Switch to dough hook, add the milk and eggs and mix until fully combined.
  • Wrap dough in plastic and refrigerate for 1 hour, or make a day ahead of time.
BUTTERNUT SQUASH FILLING
  • Peel the squash, cut in half and remove the seeds.
  • Slice the squash in thin slices, about 1/8 inch thick.
  • Toss with EVOO, thyme, and salt.
  • Layer on a sheet tray and roast at 350° F until tender but not all the way cooked
    as it will bake and cook again once assembled.
CRANBERRY APPLE CHUTNEY
  • Heat red wine and pour over cranberries to hydrate.
  • Peel apples and onion and dice small.
  • Over medium heat, sauté the onion and apple together.
  • After 5-7 minutes, add the vindaloo seasoning and honey. Cook another 5-7 minutes to caramelize honey and soften the fruit as the mixture begins to thicken.
  • Add the hydrated cranberries and cook on low until it thickens.
  • Adjust the seasoning with salt and the acid with a squeeze of lemon.
  • Add honey to adjust sweetness.
ASSEMBLY
  • Preheat the oven to 350°F
  • Roll out the chilled dough on a lightly floured surface until you have a 12-inch circle about 1/8 inch in thickness.
  • Place the ricotta in the center and spread a thin layer on the dough. Only cover 8-10 inches of the diameter as you will fold the outside edges over to create the crust.
  • Layer the roasted squash out over the ricotta and shingle to create a nice even layer.
  • Sprinkle with fresh thyme and sea salt.
  • Fold over the edges to create the crust about an 1-2 inches over the squash.
  • Place in a 350°F oven for about 20-30 minutes, until golden, brown, and delicious!
  • Tip: Wash the dough with a honey simple syrup (equal parts honey and water) throughout the baking process.
  • Let galette cool and top with room temperature Cranberry Apple Chutney.

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