Osso Bucco

Yields 8-10 portions

  • 8-10 (10 ounce) cross-cut veal shanks, each tied with a kitchen string
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 celery rib, finely chopped
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 1 (28oz) can whole plum tomatoes, coarsely chopped
  • 2 sprigs thyme
  • 2 sprigs flat-leaf parsley
  • 1 bay leaf
  • salt and pepper to taste

Pat shanks dry and season with salt and pepper. Lightly coat each shank with flour and shake excess flour off. Heat oil and 2 tablespoons of butter in ovenproof pot or roasting pan and brown shanks well. Reduce heat to moderate and add remaining butter to pot along with onions, carrots, celery and garlic and cook, stirring, until onions are pale in color, about 5 minutes. Add remaining stew ingredients and bring to a boil, stirring. Arrange shanks in pot in one layer and return to a simmer. Cover pot and braise shanks for about 2 1/2 hours or until very tender. Remove strings and discard herb sprigs and bay leaf.

Enjoy with a glass of Novelty Hill or Januik Syrah

Recipe Courtesy of Winery Chef Megan Hartz

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Sweet Potato Pie

Yields 8 portions

  • 2 medium sweet potatoes
  • 1/2 stick (1/4 cup) unsalted butter
  • 3/4 cup sugar
  • 3/4 cup whole milk
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt 1 tablespoon dark rum
  • 1 tablespoon all-purpose flour
  • 1 unbaked 9″ pie shell

Preheat oven to 350°. Prick the sweet potatoes with a fork and roast in oven until very tender, about 1 1/4 hours. Cool to room temp. Raise oven temp to 400°. Scoop the flesh from the potatoes into bowl and discard the skins. Mash the sweet potatoes with fork until very smooth. Melt butter in saucepan and stir in sugar. Add melted butter mixture to the sweet potatoes with the milk and the eggs and beat with a whisk until smooth. Whisk in remaining ingredients. Pour the filling into the pie shell. Carefully transfer pie into oven and bake until the filling is just set, about 40 minutes. Allow to cool before serving.

Enjoy with a dessert wine, such as Novelty Hill Late Harvest Semillon

Recipe Courtesy of Winery Chef Megan Hartz

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Bacon Wrapped Prawns

  • 16 large prawns, peeled and deveined
  • 8 slices bacon, cut in half
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1⁄4 c. coarse ground mustard
  • 1⁄2 c. Greek yogurt
  • 1 tbls. lemon juice

Par-cook bacon in 425° oven for 5 minutes. Season prawns with salt and pepper. Wrap prawns with bacon and secure with a toothpick. In a hot sauté pan or on a hot grill, place prawns in a single layer and cook for two minutes per side until bacon is crispy and prawns are white all the way through.

Sauce: Combine mustard, yogurt and lemon juice and mix well. Serve on the side or drizzle over prawns.

Enjoy with a glass of Novelty Hill Stillwater Creek Vineyard or Januik Cold Creek Vineyard Chardonnay

Recipe Courtesy of Winery Chef Megan Hartz

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Butternut Squash Bisque and Apple Cider Crème Fraiche

  • 6 tablespoons butter
  • 2 3/4 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
  • 2 1/2 cups chopped leeks (white and pale green parts only)
  • 1 cup chopped peeled carrot
  • 1 cup chopped celery
  • 3 small Granny Smith apples, peeled, cored, chopped
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon chopped fresh sage leaves
  • 5 cups canned low-salt chicken broth
  • 1 1/2 cups apple cider
  • 2/3 cup crème fraiche or sour cream
  • 1/2 cup whipping cream
  • Chopped fresh chives

Melt butter in heavy large saucepan over medium to high heat. Add squash, leeks, carrot and celery; sauté until vegetables get soft, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Remove soup from heat and allow to sit for about 30 minutes to cool down. Working in batches, purée soup in blender or use a stick blender directly in the pot. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.

Serve with Januik Bacchus Vineyard Riesling.

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Blue Cheese Burger

  • 2 pounds Wagyu ground beef or other high quality ground round
  • 2‐1/2 ounces Shropshire* blue cheese, crumbled
  • 3/4 teaspoon coarsely ground black pepper
  • 1 teaspoon salt
  • 3/4 teaspoon dry mustard
  • 1/3 cup minced fresh chives
  • 1/8 teaspoon hot pepper sauce
  • 3/4 teaspoon Worcestershire sauce
  • 8 Brioche or hamburger buns
  1. In a large bowl, mix the ground beef, blue cheese, chives, hot pepper
    sauce, Worcestershire sauce, black pepper, salt and mustard. Cover
    and refrigerate for 2 hours.
  2. Preheat grill for high heat. Gently form the burger mixture into
    about 8 patties.
  3. Oil the grill grate. Grill patties 5 minutes per side, or until well done.
    Serve on rolls.
    * a cow’s milk blue cheese from the UK, technically a cross between Stilton Cheshire, found at Whole Foods

Recipe Courtesy of Winery Chef Dan Koommoo

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