February Cocktail: Cupid’s Crush

Naturally, we like Valentine’s Day over here. It involves a lot of our daily activities, such as drinking wine, eating chocolate, and being sweet to each other. You might say it’s our office culture. Simply drinking wine and eating chocolate and being sweet to each other on Valentine’s Day would actually be cheating. So we upped the ante and made a cocktail.

Cupid’s Crush is:

6 strawberries, stems removed, halved
2 Tbsp honey
1 basil leaf
3 oz Oliver Shiraz 2010
2 oz cranberry cocktail

Muddle strawberries, honey and basil in a cocktail shaker. Add ice, Oliver Shiraz and cranberry cocktail. Shake vigorously and strain into a sugar-rimmed glass. Garnish with sliced strawberries and basil.

If you’re staying in tonight, make this at home and tell us what you think.

P.S. Will you be our Valentine?

Our best wine cocktails of 2012

We threw many parties in our 40th anniversary year, which called for the making of many, many drinks. Here are five of our favorite signature cocktails of 2012, with recipes for mixing them at home. Just a small thank you to our wonderful fans and customers who made this year so special for us. Cheers to 2013 — may you only drink delicious wine, and discover new favorites along the way!

The Berry Zinful

4 ounces Oliver Zinfandel
6 ounces Orangina
1 ounce raspberry simple syrup
1/2 tsp mulling spices

Stir, pour over ice and serve.

Ruby ’72

3.5 oz Maximum Port
3.5 oz Orangina
1.5 oz lemon juice
1.5 oz club soda
Pinch of zest
2 tsp mulling spice

Stir and pour over ice. Garnish with an orange slice.

The Chambouree

4.5 ounces Creekbend Chambourcin Rosé
4.5 ounces ginger ale
1 ounce Oliver Blackberry Wine

Pour over ice, stir, and garnish with fresh or frozen blackberries.

Blackberry Sparkler

6 ounces Creekbend Vidal Blanc Sparkling
1 ounce Oliver Blackberry Wine

Garnish with one fresh blackberry and a sprig of mint.

St. Nick’s Crush

Combine ¾ tsp Clementine Brown Sugar mixer (below) with 1½ tsp Roasted Cranberry Clove mixer (below) and 6 oz Oliver Beanblossom Blush. Garnish with rosemary sprigs and fresh cranberries.

Clementine Brown Sugar Mixer: Heat ½ cup brown sugar and ½ cup water over medium heat until dissolved. Steep the peel from one clementine in the brown sugar mixture for at least one hour. Strain, stir in 1 tsp of vanilla and the juice from ½ clementine.

Roasted Cranberry Clove Mixer: Preheat oven to 425 degrees. Spread cranberries over a pan and sprinkle with 1 tsp of ground clove. Roast cranberries for 10 minutes. Heat ½ cup sugar and ½ cup water over medium heat until dissolved. Steep cranberries to sugar mixture for 2-4 hours. Strain, and refrigerate.

Indiana Cheese-A Taste of Capriole Farms

Post by Amber Williams, Retail Manager

Located on 80 acres nestled in the rolling hills of Greenville, Indiana lays one of our favorite hidden gems. Capriole Farms is home to a herd of 500 goats, one lovable and adorable Corgi named Whitney and marvelous cheese maker Judy Schad. If you are not yet familiar with Capriole Farms Goat Cheese, let us be the first (but certainly not the last!) to sing their praise.

Judy and her family bought their farm in 1976 with the dream of living a more sustainable lifestyle. It was a 4-H project with her oldest son that led to their first goat, Banda, who would become the foundation for their herd. More than 20 years later, Judy and her ever growing herd have won countless awards not only across the United States, but also many at the International level as well.

Since spring has sprung, what better way to celebrate all of the flavors of the season than with fresh cheeses!  Goat cheese is wonderful paired with the crisp acidity of our Vidal Blanc Sparkling wine or Sauvignon Blanc, the fresh berry flavors of Shiraz or the delicate sweetness of Riesling.

Visit us in the month of April, and receive 25% off any of our Capriole Farms selections.  We carry a variety of options perfect for your next picnic at the winery, cheese plate at home or to top crisp salads the next time you have guests over. Our management team had the opportunity not so long ago to visit the farm, learn about the cheese and enjoy a wonderful lunch prepared by Judy herself!  This recipe for Pecan Crusted Goat Salad with Raspberry Dressing (below) is one she shared with us along with some of our favorite Oliver wines.

Whitney the Corgi, nose to nose with a friendly goat.

Pecan Crusted Goat Cheese Salad with Raspberry Dressing

Red or black raspberries work beautifully in this recipe. Serves 4

Raspberry-Poppy Seed dressing:

• 1-1/2 cups fresh raspberries
• 1/2 cup sugar
• 1/4 cup red wine vinegar
• 2 Tbsp. minced red onion
• 1 tsp. french mustard
• 1/2 teaspoon salt
• 1/2 tsp. lemon juice
• 1 cup olive oil
• 1 Tbsp. poppy seeds

Salad:

• 2 rounds of 5oz. Capriole fresh goat cheese
• 1 large egg
• 1 Tbsp. water
• 1/2 cup all purpose flour
• 1/2 cup finely chopped pecans
• 2 tsp. butter, melted
• 6 ounces mesclun mix (about 8 cups lightly packed)

Blend all the dressing ingredients, except ½ cup raspberries, the oil, and poppy seeds, in a food processor. With processor running, gradually add oil. Add poppy seeds and blend 5 seconds. Preheat oven to 350°F.  With dental floss split each round of cheese into 2 halves about ½ “ thick.  Whisk egg and 1 tablespoon water in small bowl to blend. Place flour in another small bowl. Place pecans in shallow dish. Roll goat cheese slices in flour, then dip into egg mixture, then roll in pecans to coat, pressing gently to adhere. Place cheese in glass baking dish; drizzle lightly with butter, and sprinkle with salt and pepper. Bake until the pecans are lightly browned, about 10 minutes. Divide mesclun among 4 plates. Top each with 2 warm cheese slices. Drizzle with dressing. Garnish each plate with the remaining ½ cup raspberries.

Super Recipes for a Super Sunday

This post was written by new employee, Samantha Ezzo, our Special Events Director and entertaining specialist. She’s been so busy that we haven’t even had time to snap her picture for the blog! Look for more of Samantha’s delicious recipes and ideas in the near future.

Score a touchdown on game day with these perfect Creekbend wine and food pairings!  As the Super Bowl makes its way to Indiana this year, make sure you serve locally grown and produced Creekbend wines – grown right here on our home turf! We are open from 10-6 on Friday and Saturday and from 12-6 on Sunday, so you have plenty of time to visit and  stock up before the game.

We have picked two “Super” recipes for something fun and a little unexpected.  Cheers to a great game!

Spicy Thai Chicken Wings 

The Spicy Thai Chicken Wings are full of flavor and lacquered to curried-honey perfection.  This dish is great with Creekbend Traminette, Indiana’s signature wine. The classic floral and spicy aromas of the Traminette, with long lasting flavors of tropical fruit and apple, pair well with the flavor of curry and spiciness of the wings.

4 pounds chicken wings, tips discarded, wings separated into 2 pieces
Extra-virgin olive oil, for drizzling
Salt and freshly ground pepper
6 tablespoons unsalted butter, softened
1 tablespoon Thai red curry paste
1 tablespoon honey
Juice and finely grated zest of 1 lime
1 teaspoon soy sauce

Preheat the oven to 475°F.  Spread the wings on 2 large rimmed baking sheets.  Drizzle with olive oil, season with salt and pepper and toss.  Bake the wings for about 40 minutes, or until browned and crisp. Meanwhile, in a large bowl, blend the butter with the curry paste, honey, lime juice and zest and soy sauce.  When the wings are done, transfer them to the bowl and toss with the butter until well coated.  Transfer the wings to a platter and serve.

Bleu Cheese Potato Chips 

This snack packs a serious flavor punch.  Lightly melted bleu cheese crumbled on top of homemade potato chips makes a salty, crunchy and zingy snack.  Try it with the Vidal Blanc Sparkling Wine for a magical pairing.  The effervescence of the wine with the saltiness of the chip is a great balance.

Yukon gold potatoes, about 2 pounds
Peanut oil (for frying)
Kosher salt    
1 pound bleu cheese, crumbled
1 bunch chives, chopped

Peel and slice potatoes into thin 1/8-inch slices using a mandolin or sharp knife.  Rinse the slices several times until the water runs clear. Drain and pat dry.  Place 3 inches of oil into a large deep pot.  Bring the oil up to 325°F over medium-high heat.  Working in batches, carefully add the potato slices, a dozen at a time.  Stir them to make sure they are not sticking together.  Fry until golden brown, 3 to 4 minutes. Remove and drain them well on paper towels; season with salt.  Repeat with the remaining potato slices.

Heat the oven to 450°F.  Place a layer of the chips onto a baking dish and sprinkle with some of the bleu cheese.  Place another layer of chips onto that and some more cheese and chives.  Put into the oven and bake until the cheese has melted, about 5 minutes.  Garnish with chives.

Delightful Recipes for Valentine’s Day

Post by Pam Bonin, Marketing Manager

If you are looking to stay in this Valentine’s Day, we have a few recipes that will be great additions to your menu. Customers’ interest in dessert wines and sparkling wines always peak around this time of year. So we have included some great recipes using our Vidal Blanc Sparkling Wine, Maximum Port and Vidal Blanc Ice Wine. One of these recipes is surprisingly savory using our Maximum Port. We hope you enjoy. All of these recipes are staff-tested. Thank you Kandy and Kathy!

Peach & Sparkling Wine Sorbet
This light and fresh sorbet can be served as a palate cleanser in between courses or as a dessert after a rich, savory meal. Please note that this recipe requires an ice cream/sorbet maker. Makes 1 quart.

1 1/2 pounds peaches (Can substitute frozen, unsweetened peaches for fresh)
1/2 cup sugar + 1 Tbs
3 tsp lemon zest
3/4 cup Creekbend Vidal Blanc Sparkling Wine (substitute Muscat Canelli for a little extra sweetness)
2 Tbs fresh lemon juice

Put peaches in a large saucepan and cover them with boiling water. Cook 2 minutes, drain and rinse under cold water. Peel peaches; halve them and remove pits. Slice and transfer to food processor. Coarsely puree and pour into a bowl.

Bring sugar and 1/2 cup water to boil over medium-high heat. Add 2 tsp lemon zest and simmer 3 minutes. Remove from heat and cool 10 minutes. Strain syrup into peach puree and blend well. Add Vidal Blanc Sparkling Wine, lemon juice and remaining teaspoon of lemon zest. Stir well and refrigerate until well chilled. Transfer to ice cream/sorbet maker and freeze.

Ice Wine Berries with Vanilla Bean Whipped Cream

This is an easy topping for your favorite chocolate cake or pound cake. You can also serve it on its own for a light and delectable dessert. Don’t forget to pair it with a glass of Vidal Blanc Ice Wine. It is deliciously divine! Makes about 2 cups.

2/3 cup strawberries, rinsed, drained well, tops removed and quartered
2/3 cup each raspberries and blackberries, rinsed and drained well
2 Tbs Creekbend Vidal Blanc Ice Wine

Gently toss berries with ice wine and let macerate for 30 minutes before serving.

Vanilla Bean Whipped Cream – Makes about 2 cups.

1 cup heavy whipping cream
2 Tbs vanilla infused sugar. You have to plan ahead to make this, but it is worth it and very easy. Follow this link to learn how to make your own.

Vigorously whisk cream and sugar together in a large bowl until soft peaks form. Serve immediately with your favorite flourless chocolate cake and ice wine berries.

 

Three-Mushroom Soup with Maximum Port & Tarragon
Maximum Port, a rich fortified dessert wine, adds depth to this savory soup. Mushroom lovers-this is the soup for you! Serves 6.

1 oz dried Porcini mushrooms
8 cups chicken stock
4 Tbs butter
2 shallots, minced
4 oz fresh Shiitake mushrooms, 1/4″ slice
12 oz white mushrooms, 1/4″ slice
1/4 cup flour
1/4 cup Oliver Winery Maximum Port
1/2 tsp dried tarragon
salt & pepper
Combine dried Porcini and broth in saucepan and bring to a boil. Reduce heat and simmer, partially covered, for 40 minutes. Pour broth through a cheesecloth-lined strainer, reserving broth. Rinse mushrooms well and coarsely chop.
Add butter to saucepan over medium heat. Add shallots and cook, stirring until softened, approximately 1 minute. Add shiitake and white mushrooms and increase heat to medium-high. Cook, stirring frequently, until mushrooms have released their liquid, approximately 5-7 minutes.

Reduce heat to medium-low and sprinkle flour over mushrooms. Cook and stir well, scraping bottom of pan, for 1 minute. Gradually add broth and Maximum Port. Add the chopped porcini and tarragon and bring to a boil. Reduce heat to simmer, partially covered for 20 minutes. Season with salt & pepper to taste.

Serve soup garnished with creme fraiche or sour cream and a sprinkling of chives. So warm and filling on a cold day.

Port Wine Chocolate Cake
This classic chocolate is worth the effort. Your sweetie will appreciate its rich texture and lusciously rich flavor. Serves 14.

Cake:
10 oz unsweetened baking chocolate
3/4 cup butter
5 egg yolks (save the whites)
3/4 cup sugar
3/4 cup Maximum Port Wine
1/2 cup flour
5 egg whites
1/2 tsp cream of tartar
3 Tbs sugar
1 cup walnuts (optional, but yummy)

Glaze:
1 cup semisweet chocolate chips
1/2 cup butter
1/2 Tbs corn syrup
1/2 cup Oliver Maximum Port
1/2 tsp vanilla

In a double broiler, melt unsweetened chocolate and 3/4 cup butter, stirring occasionally, until smooth. Set aside to cool to room temperature. Preheat oven to 350 degrees. Grease 10-inch bundt or tube pan.

In large bowl, beat yolks and 3/4 cup sugar on high until light and fluffy, approximately 5 minutes. Gradually stir in the 3/4 cup of Maximum Port and flour. Fold into the cooled chocolate mixture.

In a clean bowl, whip egg whites & cream of tartar until frothy. Gradually whisk 3 T sugar and continue to whip until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Quickly fold in walnuts, if using. Pour into prepared pan.

Bake for 35-45 minutes, until tester just comes out clean. Cool in pan for 10 minutes. Invert onto serving plate and cool completely.

To make glaze: In a double broiler, combine chocolate chips, butter and corn syrup. Stir frequently until chocolate is melted. Stir in remaining port wine and vanilla. Mix until smooth. Set aside to cool for about 30 minutes. Pour glaze over cooled cake and serve.

We hope you will enjoy these recipes. Please make them and let us know how they turned out in the comments section. We LOVE comments, almost as much as we love wine!