German Potato Salad

thumbnail-german-pot-saladWinery chef Seth Fernald shares his favorite recipe for potato salad, perfect alongside some grilled chicken or an all-American hamburger this Fourth of July weekend.  We are also serving up savings on our Red, White & Rosé Fourth of July party pack now thru July 7.  Each 3-bottle set includes the 2014 Januik Red Wine; 2014 Novelty Hill Chardonnay; Stillwater Creek Vineyard; and 2015 Spring Run Rosé, regularly $59, NOW $50.  Stop by the winery tasting room or shop online, and you will be set for the holiday.  Open 11 am – 3 pm July 4th.

2# Yukon potatoes- rinsed

6 oz center cut Applewood smoked bacon, diced and rendered (save fat)

1 small red onion

3 stalks celery, thinly sliced on bias

3 T chopped parsley

2 T chopped tarragon

3 T chopped chives

 Pickled Mustard Seeds

3 cups water

3 T yellow mustard seeds

1/3 cup Novelty Hill Chardonnay

1 T champagne vinegar

1.5 T granulated sugar


2 T dijon mustard

2 egg yolks

¼ cup red wine vinegar

1.25 cups vegetable oil

1 T Siracha or favorite hot sauce

Simmer potatoes in salted water (should almost taste like the ocean), till fork tender. Drain. Allow potatoes to cool to room temp, then dice.

While potatoes are cooling, julienne half the red onion and place in ice water for 5 minutes, then drain on paper towels. Place potatoes, herbs, bacon, red onion and celery in large mixing bowl.

To make pickled mustard seeds, blanch the mustard seeds in 1 cup of water, strain and rinse. Repeat two more times, then place blanched mustard seeds in small pot with wine, sugar and vinegar, simmer on low until mustard seeds have absorbed all the liquid, stirring periodically.

To Make the Dressing

Place all ingredients except oil in food processor. Turn food processor on. While food processor is running, slowly pour bacon fat into food processor, then add the vegetable oil. Season with salt and pepper.

Mix dressing and mustard seeds into potato salad base and season with salt and pepper. Let potato salad sit for a minimum of 4 hours before serving.

Serves 4.


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Charred Eggplant with Urfa Chili and Pomegranate Vinaigrette

(Chef’s notes: The 2013 Stillwater Creek Vineyard Merlot pairs wonderfully with charred eggplant and plays well with the bright acidity in the vinaigrette. The soft notes in the wine are an excellent pairing with the Urfa Chili.)

Makes 4 Servings

4 medium Italian eggplants

2 small shallots sliced very thin

2 pomegranate- 1 juiced and other seeds removed and cleaned

½ tsp Urfa chili

1 Tb. honey

½ cup Chevre at room temperature

¼ cup heavy cream

1 small fresh bay leaf

½ Tb. fresh thyme leaves

¼ bunch cilantro-half chopped other half of leaves picked and reserved

3 to 4 cloves of garlic finely minced

½ cup red wine vinegar

¼ cup Merlot

olive oil

Salt and pepper

Directions: Preheat oven to 400 F°. Cut eggplant in half lengthwise and then slice each half into thirds like eggplant smiles, brush with olive oil and season with salt. Char on both sides in cast iron pan until eggplant turns almost black. Remove and continue with rest of eggplant. Roast all eggplant in oven for an additional 7-10 minutes until eggplant is tender but not too soft. Bring red wine, garlic and vinegar to simmer; set aside. When eggplant is done; dice eggplant into large pieces and place into large bowl and pour wine and garlic mixture over eggplant and mix well. Leave at room temperature. Bring heavy cream and bay leaf to simmer, cool, remove bay leaf and mix with Chevre, season with salt, pepper and olive oil.

To plate:  Spread ½ the goat cheese mixture on large platter. Toss eggplant with shallot, pomegranate juice, ½ the pomegranate seeds, thyme, chopped cilantro, Urfa chili, honey and 2 ½ Tb. olive oil. Season with salt and pepper.  Place eggplant over Chevre, top with pomegranate seeds, cilantro leaves and reserved Chevre mixture.

Serve with 2013 Novelty Hill Stillwater Creek Vineyard Merlot, Winter 2016 Cellar Circle selection

Recipe Compliments of Executive Chef Seth Fernald

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Pan Roasted Spot Prawns with Arrabbiata Sauce and Linguini

Serves 4

  • 16 spot prawns with shell removed (reserve shells)
  • 3 shallots (julienned)
  • 6 cloves of garlic (sliced very thin)
  • 16 oz. jar of San Marzano tomatoes (chopped)
  • 1/3 cup of Sangiovese wine
  • 3 Calabrian chilies in oil or substitute 1 tsp chili flakes
  • 2 Tb fresh oregano leaves
  • 1 LB fresh or dried linguini
  • 2 Tb chopped parsley
  • 1 Tb butter
  • 3 TB extra virgin olive oil
  • ½ lemon
  • salt and pepper

Directions: Sauté 1 shallot with 2 cloves of garlic with shrimp shells over medium heat for 3-5 minutes with 1 Tb of olive oil. Add 1.5 cups of water and lower heat; simmer for 20 minutes or until reduced by 2/3. Strain shrimp stock and reserve.

Sauté 1 shallots with 2 garlic cloves over medium-high heat for 3-5 minutes with 1 Tb of olive oil. Add chilies; cook for 1 minute, then add wine off heat. Return to heat and turn heat down to medium; cook until all wine is just about gone. Add tomatoes and season with salt and pepper. Allow to cook for 15-20 minutes until slightly thickened. Add shrimp stock and allow cooking for another 10-15 minutes. Adjust and puree sauce, add chopped oregano.

While cooking sauce bring 1 gallon of water to simmer and cook linguini until al dente. Strain pasta and toss with 1 TB olive oil and chopped parsley.

Sauté  shrimp with last shallot and sliced garlic and olive oil for 2 minutes, flip over and cook for 1 minute. Add butter off heat and season with salt, pepper and ½ squeezed lemon.

To serve, toss pasta with Arrabbiata sauce, top with shrimp and chopped parsley.

Serve with Novelty Hill Stillwater Creek Vineyard Sangiovese

Recipes Compliments of Executive Chef Seth Fernald



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Spanish Style Ribs

Serves 4

I like pairing Novelty Hill Stillwater Creek Vineyard Malbec with something a bit smoky. I have chosen pork ribs, however, this would go great with beef or lamb as well. These ribs are rubbed with a quick cure to impart a bit of spice and sweetness. Chef Seth

  • 1 rack of St. Louis style ribs
  • 2 tsp. ground cinnamon
  • Zest of 1 lemon
  • 3 cloves of garlic
  • 2 Tb Kosher salt
  • 1 ½ Tb brown sugar
  • 1 Tb chili powder
  • ½ tsp. black pepper
  • 1 Tb fresh thyme leaves
  • ¼ tsp. cumin

Directions: Preheat oven to 300° F. Mix all dry ingredients together. Rub ribs on both sides and let rest for a minimum of 4 hours, preferably overnight. Rinse the ribs off after resting and leave to dry for 30 minutes. Season with a little salt and pepper. Brush ribs with your favorite olive oil and wrap in aluminum foil with garlic cloves. Slow roast at 300° F for 2-2 ½ hours.

Preheat grill.  When ribs are tender, let rest for 10 minutes, and then place on the grill.

Glaze ribs with your favorite barbecue sauce.

Recipes from winery Executive Chef Seth Fernald

Serve with Novelty Hill Stillwater Creek Vineyard Malbec

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Fall Spiced Pluots

Serves 4

The jammy notes found in the Stillwater Creek Vineyard Merlot pairs well with pluots during harvest season. Chef Seth

  • 6 pluots, cut in half
  • ¾ cup mascarpone cheese
  • 1 vanilla bean
  • 1 cup Merlot
  • ¼ cup sugar
  • 2 Tb. balsamic vinegar
  • 2 whole pieces of star anise
  • ½ cup whipping cream
  • 2 Tb. granulated sugar
  • 8 vanilla shortbread cookies, broken into 5-6 small pieces

Directions: Combine wine, ¼ cup of sugar, star anise and vinegar in small sauce pan and bring to simmer. Reduce by one-third. Add pluots to wine and simmer on low for 5-7 minutes. Remove pluots and set aside. Reduce wine to a glaze, remove star anise and pour glaze over pluots; rest for 1 hour.

Split vanilla bean in half, scrape seeds into mascarpone and whip together with whisk; set aside. Whip heavy cream with sugar until medium peaks form; fold into mascarpone. Top pluots with mascarpone cream and crushed shortbread.

Recipe courtesy of Executive Chef Seth Fernald

Serve with Novelty Hill Stillwater Creek Vineyard Merlot

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