Brien O'Brien
 
November 6, 2021 | Brien O'Brien

Fresh Cranberry Sauce with Port

Ingredients: (Makes 2 Cups)

  • 12 oz. Fresh Cranberries
  • 1 Cinnamon Stick
  • ¼ C White Sugar
  • ½ C Maple Syrup
  • ¼ C Nostra Vita Petite Sirah Dessert Wine
  • ¾ C Freshly Squeezed Orange Juice
  • 1 Tbsp. Orange Zest
  • 1 Pinch Salt

Mise En Place:

Measure out all ingredients before cooking process begins

  • Wash cranberries
  • Squeeze orange juice
  • Zest orange

Step-by-step Preparation:

  1. In medium sauce pot add all ingredients and bring to simmer on medium-high heat.
  2. Simmer 10-12 minutes or until desired viscosity is reached (careful the cranberries pop while cooking).
  3. Once finished cooking, move to storage container and cool completely in refrigerator.
  4. Serve cold for Thanksgiving or any holiday meal!

Enjoy with Nostra Vita's 2007 Petite Sirah Dessert Wine. 

 

Brien O'Brien
 
October 2, 2021 | Brien O'Brien

Grilled Lamb Chops Recipe

Ingredients: (4 Servings)

  • 8-10 Lamb Loin Chips (look like mini t-bone lamb steaks)
  • 1 C Plain Greek Yogurt
  • 2 Lemons (zest and juice from both)
  • 2 Tbls. Sambal Chili
  • 6 Cloves Garlic (finely minced)
  • ½ Tsp. Cinnamon
  • 2 Tsp. Dried Oregano
  • ¼ C Rosemary (fresh, chopped)
  • Salt & Pepper

 

Mise En Place:

Measure out all ingredients before cooking process begins

  • Zest and juice lemons
  • Mince garlic
  • Chop rosemary

 

Step-by-step Preparation:

  1. In medium bowl, combine yogurt, zest and juice from lemon, Sambal, garlic, cinnamon, oregano, and rosemary and mix until fully incorporated.
  2. Add lamb chops to a zip top bag and pour marinade over the top.  Marinate for 4-hours in refrigerator.
  3. Once ready for grilling, prep and start grill and brush off excess marinade from meat.
  4. Grill lamb chops over medium-hot grill for around 5 minutes per side in hopes of a medium-rare to medium cook on the meat.
  5. After meat has reached the ideal internal temperature (around 145 degrees), remove from grill and rest for 8-10 minutes before serving.

Pictured with Roasted Rainbow Carrots and Cauliflower Puree

 

Enjoy with Nostra Vita's SeREDipity 

Brien O'Brien
 
August 31, 2021 | Brien O'Brien

Vichyssoise Recipe

Ingredients: (4 Servings)
4 Tbl. Butter (Unsalted)
1 ½ lb. Trimmed Leeks (thoroughly cleaned and thinly sliced)
2 tea. Salt
1 ½ lb. Yukon Gold Potatoes (peeled and cut into 2” cubes)
2 qt. Chicken Broth (or vegetable broth)
1 C Heavy Cream (plus extra to garnish)
½ C Sour Cream
¼ C Fresh Chives (chopped) to garnish

Mise En Place:
Measure out all ingredients before cooking process begins.

  •  Trim, clean, and slice leeks (be sure to thoroughly wash several times to ensure no dirt remains)
  •  Peel and slice potatoes and rinse/soak in cold water. Set aside until needed.
  • Thinly chop Chives for garnish.

Step-by-step Preparation:
1. In medium soup pot, melt butter and add Leeks and salt over medium heat. Sweat for
30-40 minutes.
2. Once Leeks are almost the consistency of paste, add potatoes and chicken broth to pot
and bring to simmer. Simmer for 30 minutes.
3. Once potatoes are fully cooked blend the soup until smooth (either immersion blender
or regular blender in batches – careful it’s hot!).
4. Re-add blended soup to soup pot and bring to medium heat.
5. Add heavy cream and sour cream and whisk until fully incorporated.
6. Salt to taste.
7. For Potato & Leek Soup: Add soup to hot soup bowl and garnish with heavy cream and
chopped chives
8. For Vichyssoise: Chill until completely cold. Served in chilled bowl and garnish with
heavy cream and chopped chives.

Enjoy with Nostra Vita’s 2019 Viognier!

 

Brien O'Brien
 
July 19, 2021 | Brien O'Brien

Grilled Peach & Arugula Salad with Candied Pecans


Ingredients: (4 Servings)
Vinaigrette:

¼ Cup Local Honey
¼ Cup Plain Greek Yogurt
2 Tbl. Extra Virgin Olive Oil
2 Tbl. Apple Cider Vinegar
2 Tbl. Balsamic Vinegar
2 Tbl. Dijon Mustard
 

Salad:
4 ea. Peaches (ripe but firm)
1 Tbl. Extra Virgin Olive Oil
5 oz. Baby Arugula
½ Cup Blueberries
¼ Cup Goat Cheese crumbles
2 Cup Candied Pecans (store bought or here is a fun recipe to make them yourself)

Mise En Place:
Measure out all ingredients before cooking process begins

  • Half, de-pit, drizzle with extra virgin olive oil, then grill peaches (grill halves then slice each half into 8 slices).  Set aside.
  • In a mixing bowl, combine all the ingredients for the vinaigrette and whisk until fully incorporated.  Place in fridge until ready to use.

Step-by-step Preparation:

  • In a mixing bowl, combine all the ingredients for the salad (arugula, grilled peaches, candied pecans, blueberries and goat cheese) and drizzle with dressing (be careful not to over dress the salad as there will be more dressing than required).
  • Move the dressed salad ingredients to a serving bowl and garnish with the peaches, blueberries, candied pecans, and goat cheese.

Enjoy with Nostra Vita’s 2020 Sauvignon Blanc
 

Time Posted: Jul 19, 2021 at 3:42 PM Permalink to Grilled Peach & Arugula Salad with Candied Pecans Permalink
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