Recipes

My recipes have been compiled over the years through my enjoyment in cooking and sharing with others. I look at it as another art form and exact amounts are not given as it is very difficult for me to cook that way. I hope you will try some of these recipes and enjoy them with our wines.

Viognier with Grilled Shrimp

This simple dish can be an appetizer or a main meal.

1. Peel shrimp and marinate in olive oil and garlic powder.
2. Place shrimp on wooden skewers, leaving a little space between each.
3. Grill slowly until cooked, it does not take long.

Shrimp with White Beans

1. Take cooked shrimp. Add 1 can cannellini beans per 2-3 people 2 for main course, 3 for appetizer.
2. Add fresh herbs-rosemary, thyme or dried herbs and add olive oil to moisten.
3. To serve as an appetizer, place beans on plate and add 5-6 shrimp on top. Place some roasted red pepper or tomato on top as a colorful garnish.

Chardonnay with Baked Salmon

This recipe is good either hot or cold! It has been served many times at the vineyard.

1. Cover a cookie sheet with foil and put a little olive oil over it.
2. Place salmon on sheet, cover fish with a layer of Dijon mustard and top with Italian flavored bread crumbs.
3. Bake at 400 degrees for 20 minutes.

Chardonnay with Sautéed Scallops

Enjoy with your favorite rice dish and steamed broccoli with garlic and oil.

1. Sauté ½ a chopped onion in 3 teaspoons of olive oil over a medium heat for 3-4 minutes.
2. Add 1 chopped clove of garlic and 8 sliced mushrooms, continue to cook for 5 more minutes.
3. Add ¼ cup Viognier and let reduce down a few minutes.
4. Turn heat up to medium high and add 6 large scallops which have been washed and dried into pan.
5. Cook 3 to 4 minutes, turning once.

Barrel Fermented Chardonnay with Sauteed Chicken Breasts

1. Take 1 breast per person. If thick, pound down a bit using wax paper over and under chicken.
2. Saute in olive oil on each side until browned 3-4 minutes each side.
3. Add one sliced onion and continue to cook.
4. Add a few sliced mushrooms to pan and continue to cook, lower heat to medium.
5. Add about ½ cup of chardonnay to pan. This will loosen any brown bits on the bottom of pan. You can add about ½ cup of chicken broth also. Put lid on pan, lower heat and simmer for about 10 minutes until chicken is cooked through.
6. Take 2 T cornstarch and 2 T water and mix together in small bowl. Add to sauce to thicken and let simmer a little longer.
7. Serve with noodles or rice, and of course a glass of Hanover Park Barrel Fermented Chardonnay.

Mourvedre with Grilled Lamb Chops

1. Many people seem afraid to try cooking lamb at home when it is quite easy and delicious. You can find different types of chops-shoulder (usually thinner and less expensive cut), loin which will usually be thicker and smaller.
2. Salt and pepper chops and put on medium grill-thinner ones for 2-3 minutes per side and thicker chops for 5-7 minutes per side. You may want to lower the heat so chops can cook gradually.
3. Serve with your favorite side dishes and definitely have a glass of Mourvedre with your dinner.

Mourvedre with Lamb Stew French style

1. Use boneless lamb cut into 1" pieces.
2. Sauté in olive oil to brown.
3. Add 1 chopped onion and continue to sauté 5 minutes on medium.
4. Add ½-1 cup Mourvedre to scrape up browned bits and turn down heat to simmer.
5. Add 1 cup of beef broth, 1 15 oz can, diced tomatoes and simmer for 1 hour.
6. Remove lid and if you want to reduce liquid a bit leave the lid off and continue to cook slowly.
7. Add 1 can cannellini beans, drain liquid, to the pan and simmer to blend flavors. Enjoy!

More to come…