Wine Club Party Recipes and Wine PairingsNovember 17, 2011
We held our Still Waters Vineyards Fall Pick-Up Party on Nov 5th. We had such a great time and enjoyed visiting with so many of you. I think that was our best turn-out ever and we loved hearing all of your positive comments – mainly about the wines, but a few for the food. We had so many requests for the recipes from Saturday night, so here they are. We love our Club Members and love being able to share all of this with you. Cheers and Happy Thanksgiving ~ Love Patty
1 stick unsalted butter
4 cups chopped mushrooms
4 cloves minced garlic
½ cup dry white wine
Salt to taste
1/3 cup grated Parmesan cheese
1 package puff pastry
Saute in pan over medium heat the ½ stick of butter, mushrooms, garlic , wine and salt. Let cool.
Brush puff pastry with the other half of stick of butter (melted). Place a spoonful of mushroom mixture onto a square of puff pastry. Sprinkle a teaspoon of Parmesan cheese on the mushroom mixture. Grab the pastry by four corners and twist into a bundle (sort of like a haystack). Bake at 375 for about 15 – 20 minutes. Serve and eat immediately and ENJOY!
This recipe is from my favorite cooking website – Pioneer Woman Cooks! The actual cookbook is full of fun recipes and stories and I use it constantly. You can find the cookbook at Walmart, any bookstore or just order it on Amazon. You will love it too. The website and blog post new recipes daily!
Celia offered the Still Waters Reflections with these savory delights. Oh so good!
Cranberry – Chili Cocktail Meatballs
1 pound lean ground beef
2 tablespoons water
½ cup bread crumbs
3 tablespoons chopped onions
1 (8 ounce) can jellied cranberry sauce
¾ cup chili sauce
1 tablespoon brown sugar
1 ½ teaspoon lemon juice
Preheat oven to 350 degrees. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and chopped onions. Roll into small meatballs. Bake in the oven for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar and lemon juice. Add the meatballs and simmer for 1 hour before serving.
This recipe comes from the website allrecipes.com. It is a perfect appetizer for your Thanksgiving meal.
Nancy poured the Still Waters Cabernet Sauvignon to complement these yummy bites!
Mozzarella, Tomato and Basil Picks
½ pound mozzarella (or use the marinated mozzarella balls at Trader Joes)
20 cherry tomatoes
20 small basil leaves
2 tablespoons Still Waters Estate Extra Virgin Olive Oil
Garlic Salt to taste
20 small skewers or cocktail picks
On a skewer – place one mozzarella ball, then one basil leaf, then one cherry tomato. Arrange on platter, sprinkle with garlic salt and drizzle with Still Waters Olive Oil. Super easy and pretty appetizer.
Ben paired this appetizer with the Still Waters Vineyards Chardonnay – Wonderful!!!
2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, sliced
1 chipolte in adobo sauce, chopped (Mexican food aisle – this is optional)
1 can diced green chiles
1 tablespoon chili powder
1 cup corn kernels, fresh or frozen and thawed (or you can use canned corn)
One can diced tomatoes
One can pinto beans
½ cup cilantro, chopped
¼ cup lime juice (about two limes)
6 cups chicken broth
1 can tomato paste
1 tablespoon corn starch (more or less) for thickening
½ cup sour cream
Heat the oil in a medium pot. Add the onion, garlic, chipotle, chiles, chili powder and salt and cook about 5 minutes. Add the chicken broth and tomato paste and bring to a boil. Reduce the heat slightly and simmer uncovered for about 10 minutes. Add the corn, pinto beans, tomatoes and corn starch (optional) and cook for another five minutes. Remove from heat. Finally, add the cilantro, lime juice and sour cream and serve. You can always garnish with tortilla chips, sliced avocados, grated cheese, lime wedges or an additional dollop of sour cream. Also, to make a complete meal you can add one cup of shredded cooked chicken.
Molly and George paired this wine with the Still Waters Vineyards Merlot – Perfect Match!