Wine-infused winter recipes


Sue’s Shepherd’s Pie

If you’re dining in on a cold winter evening, try this recipe for Shepherd’s Pie shared by Sue Greaves Johnson of Elkin. We recommend, of course, using a Yadkin Valley wine in the recipe and to serve with the dish.

Ingredients

• 3 cups cooked lamb, chopped

• 1 onion, finely chopped

• 1 carrot, diced

• 1 clove garlic, finely chopped

• 4 cups mixed vegetables

• 3 tbsp. tomato paste

• 1 tbsp. plain flour

• 1/2 cups red wine

• 1 cup chicken stock

• 15 oz. can chopped tomatoes

• 1 tbsp. Worcestershire sauce

• 1 cup frozen peas

• 17 oz mashed potatoes

• 1 tsp. fresh mixed herbs chopped to taste

• salt and pepper to taste

Directions

Saute onion, carrot and garlic in olive oil until browned. Add vegetables, lamb, tomato paste and flour and mix over a low heat for 3 minutes. Add red wine, stock, Worcestershire sauce, tomatoes, salt and pepper and bring up for a boil. Reduce heat to low and simmer for 30 minutes until liquid has reduced. Turn off heat and stir through peas and fresh herbs. Place in a pie or casserole dish and top with mashed potato and Parmesan cheese. Bake in pre-heated 350°F oven for 20-30 minutes until the top of the potatoes have browned lightly.

Chef Christian’s Red Wine Compound Butter

Chef Christian Froelich of The Hearth Restaurant at Sanders Ridge Winery in Boonville shared this wonderful compound butter recipe.

“Great use for leftover red wine after it has been opened and before it turns to vinegar,” he added. “As a butter it can be kept it the fridge for a few weeks or in the freezer for up to a year.”

Ingredients

• 1 cup Dry or Off Dry Red Wine (Like Merlot, Cabernet Franc, Etc.) Recommended: Sanders Ridge “Classic 57”

• 1 Tbsps. Dry Minced Onion

• ½ tsp. Dry Rosemary

• 1 Tbsps. Parsley Flakes

•1 tsp. Worcestershire Sauce

•1 tsp. Dijon or Yellow Mustard

• ½ tsp. Garlic Salt

• 1 tsp. Cracked Black Pepper

• 2 sticks (8 oz.) Whole Butter (Cold)

Directions

Place wine, onion, rosemary and parsley flakes into a small sauce pot and cook down until it is nearly, but not quite dry. Let cool for about 5 minutes off the heat. Scrape out with a rubber spatula into food processor with the blade attachment in place. Add Worcestershire, mustard, garlic salt, pepper & butter. Puree in food processor until smooth. Place in a container and smear over hot steak whenever you wish.

If you have wine-related recipe to share, email it to [email protected]

Elkin Tribune
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