The first of this spring’s fresh Alaskan halibut is now available in grocery stores. This delicious white fish is easy to like for its mild, slightly sweet flavor, simple preparation and firm yet flaky texture.
Here’s a quick-to-prepare recipe for the grill, particularly pretty when served with watermelon radishes but any variety of radish will do. Thanks to winery sous chef Jonathan Pappalardo for sharing this recipe with us. He suggests pairing it along with the newly release 2012 Januik Sagemoor Vineyards Sauvignon Blanc featured in the spring 2013 Classic Cellar Circle shipment. Recipe serves 4.
2 lbs. halibut cut into (4) 8 oz. portions
salt and pepper to taste
virgin olive oil to cover fish
5 watermelon radishes
1/3 C lemon juice
1/3 C apple cider
1T dijon mustard
2 tsp coriander
1 C extra virgin olive oil
salt and pepper to taste
Lightly oil, salt and pepper halibut steaks. Sear on hot grill. Do not cook all the way. Put in shallow baking dish, completely immerse in olive oil. Poach in 325° oven 15-20 minutes, until tender. Thinly slice watermelon radish, set in cold water and drain. Whisk together vinaigrette ingredients, toss with radish. Serve over poached halibut.
One of the things we like best about this time of year is that cold temperatures seem to beg for a big, bold red, like Cabernet Sauvignon. This easy stroganoff, courtesy of the winery’s in-house chef, Megan Hartz, pairs beautifully with our Cabs and fills the bill when comfort food is on the menu.
2 T. salt
1 T. pepper
(4) 8oz. beef tenderloin steaks
3T. olive oil divided
8 oz. crimini mushrooms, quartered
1 ¼ C. beef broth
1 T. Cognac or Brandy
½ C. whipping Cream
1T. Dijon mustard
(1) 9 oz. package of wide egg noodles
¼ C. chopped fresh parsley
Sprinkle salt and pepper over both sides of steaks. Press to adhere. Heat 1T. olive oil in large non-stick skillet over med-high heat. Cook to desired wellness, about 4 minutes each side for medium rare. Transfer beef to plate & tent with foil. Add 1 T. oil and mushrooms to same skillet; sauté until browned, about 4 minutes. Add broth and Cognac; boil 2 minutes. Add Cream; boil until slightly thickened, about 3 minutes. Whisk in mustard. Meanwhile cook noodles in a pot of boiling salted water until al dente. Drain & return to pot. Toss with parsley and olive oil. Season w. salt and pepper. Divide among plates. Slice steaks and place top noodles. Spoon sauce over .
Serve with your favorite Novelty Hill or Januik Cabernet Sauvignon.
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.
You might think one of Mike Januik’s Cabernet Sauvignons take center stage at his house over the holidays, but you’d be wrong. Among family and friends, Mike is as famous for his eggnog as he is for his red wines.
What’s his secret? Year after year, he relies on the classic “Joy of Cooking” recipe to win rave reviews.
Happy Holiday from all of us at Novelty Hill Januik.
Joy of Cooking’s Holiday Eggnog (cooked)
- 1 cup milk
- 1 cup heavy cream
- 12 large egg yolks
- 1- 1/3 cups sugar
- 1 teaspoon freshly grated nutmeg
- 2 cups milk
- 2 cups heavy cream
- 1-1/2 cups brandy or 1-1/2 cups cognac or 1-1/2 cups rum (light or dark) or 1- 1/2 cups Bourbon
Directions: Combine first two ingredients and set aside. Whisk together egg yolks, sugar, and nutmeg until blended. Whisk the extra milk and heavy cream into the egg yolk mixture. Transfer egg yolk mixture to a heavy saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly more than heavy cream (about 175 degrees F). Be careful or it will curdle if you overheat it. Remove from heat and stir in the reserved milk and cream. Strain into a storage container and chill thoroughly, uncovered, then stir in the 1[1/2 cups liquor of your choice. Cover and refrigerate for at least 3 hours or up to 3 days. Sprinkle with freshly grated nutmeg to serve.
Do not double this recipe.