Please enjoy some of our favorite recipes!

Miss Pearl’s Brussel Sprouts

Serves 4

Januik Champoux Vineyard Cabernet is more elegant and well balanced than most Cabernets. We decided to pair this wine with Brussels sprouts, which may seem unconventional; but you haven’t had Miss Pearl’s Brussels Sprouts which are best served right out of the pan. Chef Seth

  • 1 ½ lb. Brussels sprouts cut in half with stem and outside leaves removed
  • 5 slices of thick smoked bacon, cut into small pieces
  • 3 shallots, julienned
  • ¼ cup maple syrup
  • 1-½ lemons
  • 1 Tb. fresh thyme leaves
  • 1 Tb. golden oregano (or traditional if not available)
  • 1 tsp. extra virgin olive oil
  • salt and pepper to taste

Directions: Heat a sauté pan to medium-high heat, and add ½ tsp. olive oil. Sauté Brussels sprouts for 2-3 minutes, then add the bacon and cook until bacon renders and begins to get crispy. Add shallots and cook for 1-2 minutes. Add maple syrup, lemon juice and ½ tsp. olive oil. Toss together for 1 minute; add fresh herbs and adjust seasonings with salt and pepper; serve immediately.

Serve with Januik 2012 Champoux Vineyard Cabernet Sauvignon

Recipe Compliments of Executive Chef Seth Fernald

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Braised Short Rib Pasta

The richness of the Januik Weinbau Vineyard Cabernet Sauvignon will pair wonderfully with this dish in the fall.   Chef Seth

  • 2 lb. beef short ribs, single cut on the bone
  • 18-20 chanterelle mushrooms, medium size, cleaned (we used local white chanterelles)
  • 1 onion, rough chopped
  • 3 stalks celery – cut each stalk into 3 pieces
  • 1 carrot, peeled and cut into 5 or 6 pieces
  • ½ head of garlic, peeled
  • 1 cup of Cabernet Sauvignon
  • 1 qt. veal stock
  • 2 Tb. tomato paste
  • 1 small bunch of thyme
  • 2 bay leaves
  • 1 lb. cooked pasta (we used pappardelle)
  • 1 bunch of Swiss chard, washed and chopped
  • 3 Tb. finely sliced chive
  • 1/3 cup vegetable oil

Directions: Preheat oven to 350° F.

Season short ribs with salt and pepper; add ½ of the oil to a large oven-safe pan and sear for 4-5 minutes each side. Remove from heat and set aside. Pour most of the oil out and add remaining half to pan. Add onion, carrot, celery and garlic; cook over medium-high heat for 5-7 minutes or until vegetables start to caramelize. Add tomato paste and cook for one minute.

Deglaze pan with red wine. Reduce to a glaze, add the veal stock and bring to a simmer. Place short ribs back into pan. Add thyme and bay leaf and cover with a lid; place in oven for 2.5 hours or until short ribs are tender. Remove bone and reduce on stove by 1/3rd. Sauté mushrooms for 3 minutes; add Swiss chard and cook for additional 2 minutes.

Cut ribs into 4 pieces and add to mushrooms with reduced stock and cooked pasta. Cook for 3-4 minutes; add salt and pepper to taste. Garnish with chives. Makes 4 servings.

Recipe Courtesy of Winery Chef Seth Fernald

Serve with  Januik Weinbau Vineyard Cabernet Sauvignon

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Chocolate Panna Cotta with Macerated Cherries


  • 1 oz. melted chocolate
  • 1 oz. cocoa powder
  • 3 cups heavy cream
  • 4.25 oz. sugar
  • 3.5 sheets gelatin
  • 18 whole cherries with pits and stem removed
  • 1 cup of Syrah
  • ¼ cup sugar
  • 3 star anise
  • 1 T. good balsamic vinegar (Villa Mandori is one I like.)
  • 1 T. Cocoa Nibs
  • Fleur De Sel

Bring Syrah, sugar and star anise to simmer, reduce by ¾. Add balsamic. Strain wine reduction over cherries while still warm, let sit over-night.

Soak gelatin in cold water until softened. Melt chocolate over double boiler; set aside. Bring heavy cream, sugar and cocoa powder to a simmer. Whisk to make sure cocoa is fully incorporated. Add gelatin and melted chocolate.

Pour into desired dishes refrigerate for at least 8 hour or overnight.

Serve panna cotta topped with macerated cherries and a little fleur de sel.

Serve with Novelty Hill Stillwater Creek Vineyard Syrah

Recipe compliments of Chef Seth Fernald

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Duck Bolognese

Serves 4

  • 4 duck Legs
  • 3 shallots julienned
  • 1 cup duck or chicken stock
  • 8 cloves of garlic; 2 cloves minced
  • 3 Tb marjoram leaves
  • 2 cups Cabernet Franc
  • 2 bay leaves
  • 5 allspice berries
  • 1.5 pint of ripe cherry tomatoes
  • 1# fresh pappardelle pasta
  • ½ cup fine grated Parmiggiano Reggiano
  • 2 duck egg yolks
  • ¼ cup finely sliced chives
  • 1/3 cup butter, preferably Plugra
  • ½ cup olive oil

Season duck legs with salt and pepper, sear till golden brown-reserve in oven safe pan.

Sauté half of the shallots with 6 cloves of garlic and 1 pint of tomatoes. Cook for 5-7 minutes. Deglaze with 1.5 cups of Cabernet Franc, reduce by half. Pour over duck legs.

Add duck stock, allspice, bay leaf and 2 Tb marjoram, cover and cook at 350° for 1.5 hours or until duck legs are tender.

Cool duck legs to room temperature and then remove skin and bones. Pick meat into large pieces. Reduce braising liquid by three-quarters. Strain and check for seasoning.

Saute remaining shallot and garlic for 2-3 minutes. Add ½ cup Cabernet Franc reduce by three-fourths, add duck legs and remaining tomatoes.

Heavily season pasta water with salt; cook pasta for 2 minutes. When pasta is done toss in large bowl and add ½ cup of pasta water, temper in both egg yolks into pasta. Then begin emulsifying olive oil into pasta. Toss in finely sliced chives- portion into desired bowls.

Bring duck and sauce back to simmer, add marjoram and emulsify butter into sauce. Pour duck over pasta, garnish with cheese, olive oil and chive.

Serve with Januik Weinbau Vineyard Cabernet Franc

Recipe courtesy of winery chef Seth Fernald


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Duck with Wheat Berries, Dried Fruit and Greens

Yield 2 servings

  • 3 duck legs
  • duck fat (about 2lb)
  • 3 bay leaf
  • 3 c wheat berries
  • 1 diced onion
  • 2 clove garlic (finely diced)
  • 1 bunch of winter greens ( collard, mustard, or kale)
  • 1 c of dried fruit ( I like currents but any dark fruit will do)
  • s and p to taste

Start by placing the duck in the fat with the bay leaf in a shallow cake pan. Cover the dish and place in a 350 degree oven for 4 hours. When the duck is done, pull out of the fat and shred the meat and discard the bone and tendon. Take a tablespoon of the duck fat and place in a large pot over medium heat. Sauté the onion until translucent
then toss in the wheat berries and garlic. After the wheat berries have cooked for about 5 minutes add enough water to cover and cook until the water is gone. When the water is gone, taste the wheat berries; if they are not soft, add more water and cook until soft. Into the pot add the greens, fruit and duck and cook for about 10 minutes. Salt and pepper to taste and enjoy.

Serve with Novelty Hill 2009 Stillwater Creek Vineyard Cabernet Sauvignon

Recipe Courtesy of Winery Chef Josh Slaughter

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