bistro | Recipes | Others

Roasted Root Vegetables

Wine Pairing: Chardonnay (FTWC Dry White)

Ingredients:

  • 2 Large Rutabaga (peeled, medium dice)
  • 4 Large Turnips (peeled, medium dice)
  • 4 Large Carrots (peeled, medium dice)
  • 1/4 Cup Fresh Chopped Thyme
  • Enough Olive Oil to Lightly Coat Vegetables
  • Salt/Pepper to Taste

 

Directions:

Depending on the root vegetable, the cooking times will vary.  Therefore, toss each root vegetable separately with oil, thyme, salt, and pepper until thoroughly coated.  Place each root vegetable on a separate piece of parchment paper or foil on one large sheet pan.  This way, as one vegetable finishes cooking you can easily lift the foil off of the sheet pan while allowing the other vegetables to finish.  Roast in a 350 degree oven, rotating often, until vegetables are soft and have developed a slight golden brown color. 



Decadent Hot Chocolate

Wine Pairing: Finish Line (FTWC Sweet Mix)

Yields: 2 QT
Cook time: 10 minutes

Ingredients:

  • 1 OT  Whole Milk
  • 1 OT Heavy Cream
  • 8 oz Dark Chocolate (60%+)
  • 2 Standard Size Hershey's Milk Chocolate Bars
  • Marshmallows to Garnish if Desired
  • 1 Shot Finish Line

 

Directions:

Place all ingredients in a sauce pot and allow to simmer while stirring often until chocolate has melted completely.  Serve in a coffee cup with a shot of Finish Line and top with marshmallows.



Cranberry Compote

Wine Pairing: Victory Cuvée (FTWC Dry Mix)

Yields: 1 QT
Cook time: Approximately 30 minutes

Ingredients:

  • 1 lb Fresh Cranberries
  • Enough Cranberry Juice to Cover Cranberries
  • ½ lb Sugar
  • ¼ Cup Honey
  • 1 Cinnamon Stick
  • 1 Orange, Peeled and Juiced (Cut large peels so they are easier to remove later)
  • Pinch Salt

 

Directions:

Place all ingredients in a sauce pot and allow to simmer until cranberries have burst and compote has thickened to the point where it coats the back of a spoon.  Stir often to avoid sticking to the bottom.  Remove cinnamon stick and orange peels.


 

Almond Granola

Wine Pairing: Polar

Yields: 1 QT
Prep time: 5 minutes
Cook time: 30 minutes

Ingredients:

  • 2 Cups Almonds
  • ½ Cup Sunflower Seeds
  • ½ Cup Pumpkin Seeds
  • 1 Cup Rolled Oats
  • 1 Cup of your favorite Dried Fruit (Hint: tart cherries or cranberries work well with the sweetness of the honey and maple syrup)
  • ¼ Cup Honey
  • ¼ Cup Grade A Maple Syrup
  • Pinch Salt

 

Directions:

Preheat oven to 350 degrees.  Mix all ingredients in a bowl.  Mixture should be sticky to touch but still spreadable. Spread mixture using a rubber spatula onto a Silpat lined sheet pan (a Silpat is a type of nonstick baking mat) or a regular baking pan lined with parchment paper in order to keep the granola from sticking to the pan). Cook for approximately 30 minutes; rotating and stirring every 10 minutes.  The granola is done when it has a nice golden brown color.  Allow to cool completely on the sheet pan. Break apart with hands and enjoy.

*Granola can be made with any nut mixture you prefer and with or without dried fruit if desired. Spice up your morning cereal routine or serve on top of summer favorites like fruit, yogurt or homemade ice cream.


 

Tropical Fruit Salsa  

Wine Pairing: Sauvignon Blanc or Three White

Yields: 2 Cups
Prep time: 5 minutes
Cook time: 30 minutes

Ingredients:

  • 1/2 Cup Mango, small dice
  • 1/2 Cup Kiwi, small dice
  • 1/2 Cup Pineapple, small dice
  • 1/4 Cup Red Pepper, finely diced
  • 1/2 Jalapeno, minced
  • 1/2 Small Red Onion, finely diced
  • 2 Limes, juiced
  • 3 T Cilantro, chopped
  • Salt/Pepper to taste

 

Directions:

Chop ingredients, put it in a bowl, season and serve. Very versatile salsa. Sweet with little heat and nice herbs to balance. Perfect on a mild-flavor fish such as Mahi Mahi or just by itself with fresh tortilla chips.


 

Cheerwine BBQ Sauce 

Wine Pairing: Pinnacle

Yields: 1.5 QT
Prep time: 10 minutes
Cook time: 30-45 minutes

Ingredients:

  • 24 oz Heinz™ Ketchup
  • ¼ Cup Molasses
  • ½ lb. Brown Sugar
  • 1 Small Yellow Onion, Small Dice
  • 2 Tsp Granulated Garlic
  • 1 Tbsp Cajun Seasoning
  • 2 Tsp Chili powder
  • ½ Tsp Cayenne Pepper
  • 1 Tsp Ground Mustard
  • ¼ cup Honey
  • 2 Tbsp Worcestershire
  • 2 Tbsp Hot Sauce
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp of Vegetable Oil
  • 2 Liter Bottle Cheerwine™
  • Salt/Pepper to taste

 

Directions:

Preheat oven to 350 degrees. In a sauce pot, reduce Cheerwine on medium heat until it resembles a syrup consistency; set aside.  In a separate sauce pot, sweat onions in a tablespoon of oil on medium heat until they are soft and translucent. Add dry spices and stir continuously for approximately 1 minute.  Add sugar and stir continuously for another minute.  Add the remaining ingredients in addition to the reduced Cheerwine to the pot.  

*Pour this delicious sauce over your favorite pulled pork, chopped BBQ, brisket or even BBQ burger.

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Mon, July 17 - Sun, July 23

Phyllo Wrapped Asparagus
Paired with Pinnacle
 
Seared Chilean Seabass
Paired with Viognier
 
Banana Bread Pudding
Paired with Late Harvest Viognier