Recipes

Hey y’all, winery chef Megan Hartz likes to serve this delicious soup that leans on traditional Southern ingredients with one of our favorite Southern-Rhone grape varieties, Novelty Hill’s 2010 Grenache from Stillwater Creek Vineyard, included in the Winter 2013 Cellar Circle shipment released to Platinum-only members in January.  Winemaker Scott Moeller describes the wine as offering an aromatic nose of sun ripened raspberries, currant and white pepper, with bright notes of fresh berries and spice that echo on the palate.  Silky, integrated tannins give structure to a lengthy finish.

Yields 4 Cups

1 medium onion, chopped
1 garlic clove, minced
4 oz. slice of ham, diced in ¼ in. pieces
½ lb. collard greens
1 C. chicken broth
4 C. water
1-½ C. dried black-eyed peas, soaked and cooked
1 t. cider vinegar
In a saucepan, cook onion, garlic and ham in oil over moderate heat, stirring occasionally until onion is pale golden.   While onion mixture is cooking, discard stems & center ribs from collard greens and finely chop the leaves.  Add collards, broth and water to onion mixture and simmer until collars are tender, about 20 min.  Drain the black eyed peas.  In bowl, mash half with fork and stir mashed and whole peas into soup.  Simmer for 5 min.  Season soup with salt and pepper.  Finish with the vinegar.

What better way to take the chill off a winter’s day than a bowl of hot, steaming stew?  Here’s one of our favorites that pairs perfectly with Novelty Hill’s 2011 Stillwater Creek Vineyard Roussanne included in the winter 2013 Cellar Circle “Classic” shipment.  With its enticing floral and stone fruit aromas and a hint of minerality, the 2011 Roussanne offers a racy mouthful of fresh melon, juicy pear and bright citrus that stretches across the palate and lingers impressively through a delicious, polished finish.

Stew serves 4

• 2 lbs. trimmed, boneless, veal shoulder cut into 2″ chunks
• 1-½ quarts Vegetable broth
• 2 T. chives, minced
• 3 parsley stems, plus 2T. chopped parsley
• 2 thyme sprigs
• 1 bay leaf
• ½ t. black peppercorns
• ½ t. coriander seeds
• 6 cloves
• 1 small white onion, chopped
• 1 leek, white part only
• 1 ea. large carrot and celery stalk , cut into 1″ pieces
• 1 C. heavy cream 1T. unsalted butter, softened
• 1 T. all-purpose flour
• 1 T. lemon juice
• Pinch of cayenne Salt and Pepper to taste

In a cast iron casserole dish, cover the veal with the broth and bring to a simmer over moderately high heat. Tie the parsley stems, thyme stems, bay leaf, cloves, peppercorns, & coriander seeds in a piece of cheesecloth and add bundle to casserole. Simmer over low heat for 1 hour, skimming occasionally. Add leek, onion, carrot, and celery. Simmer until tender, about 45 minutes. Drain the meat & vegetables, reserving the broth. Discard the bundle. Return broth to casserole. Boil over heat and reduce by 1/3. In a small bowl, blend the butter and flour to form a paste.   Add ½ C. of the hot liquid from casserole and whisk to make a roux and return to casserole. Whisk until sauce is thickened.   Add the veal & vegetables along with the lemon juice and cayenne and simmer over low heat until meat is hot. Season with S&P to taste. Stir in chopped herbs.