Please enjoy some of our favorite recipes!

Black Eyed Pea Soup with Ham and Collard Greens

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.

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Blanquette De Veau (Veal Stew)

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.


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Mike’s Famous Eggnog

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.


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Fresh Figs and Pork Make Easy Weeknight Dinner

Fresh figs are one of summer’s great delights.   Juicy and succulent, there is really no substituting dried for fresh.  Markets around the winery are still selling fresh figs, though the season is waning.  While this delicious treat can still be found in stores, try making winery chef Megan Hartz’s recipe for this lovely, easy entrée.  Look for unblemished figs that offer a slight give when touched but are not mushy.

To perfect the meal, serve with the 2009 Januik Klipsun Vineyard Merlot, a well-structured, medium-bodied wine showing plenty of raspberry, vanilla and spice notes in the nose that complement rich black fruit and cocoa flavors in the mouth or try the Novelty Hill Columbia Valley Merlot, a silky, textured wine offering a mouthful of red and black cherries, fresh raspberry and a hint mocha.

Seared Pork Loin with Figs

  • 2 lb. pork loin
  • Salt and pepper to taste
  • 2 T. grape seed oil
  • 2 T. pork pan juices (or extra virgin olive oil)
  • ½ c. finely diced onions
  • ½ lb. figs, quartered
  • Pinch of sugar

Preheat oven to 350 degrees.  Season the pork with salt and pepper.  Heat sauté pan with 1 T. grape seed oil until point of smoking and sear the pork on all sides until golden, then transfer to oven and roast, basting frequently with pan juices.  Cook pork for approximately 30 min.  Remove and rest for 10 minutes.  Reserve the pan juices.  Heat pan juices (or olive oil) in a large skillet over medium-high heat. Add onions and cook stirring occasionally until golden.  Add figs and season with salt and pepper and sugar.  Pour over pork.

Serves 4

Roast some red or Yukon gold potatoes tossed with a few glugs of extra virgin olive oil, coarse salt and a couple of cranks of freshly cracked pepper.  Serve with arugula tossed with a vinaigrette.  Dinner is served!

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Cider-Braised Pork Shoulder

Yields 6 servings

  • 1 (4 pound) bone-in fresh pork shoulder
  • 2 tablespoons olive oil
  • 3/4 cup unfiltered apple cider
  • salt and pepper to taste

Preheat oven to 325. Season pork shoulder with salt and pepper. Heat oil in an ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally. Transfer pork to plate. Stir in cider to juices in pot. Cover pot with a tight fitting lid and braise pork for about 2 1/2 – 3 hours or until very tender. Transfer pork to serving dish. Boil cooking juices, season with salt and pepper to taste and serve with the pork.

Enjoy with a glass of Novelty Hill Stillwater Creek Vineyard Viognier

Recipe Courtesy of Winery Chef Megan Hartz

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