Submitted by Britini Jahanbin

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KIVA Apple Pie

Ingredients:

St. Clair KIVA

4 apples

Half Cup Brown Sugar/ Cane Sugar

Vanilla Extract

Chopped walnuts (sit overnight to dissolve)

Directions:
Put contents into a pot

Stir/melt in butter, a spoonful of starch, and a splash of milk

Stir until the contents are thick

Pie Crust per Pie

2 1/2 cups of flour

A mix of brown and cane sugar

1 tsp salt

1 cup butter

4-8 tablespoons of ice water (to consistency)

**Dress pie with crushed cereal, chopped walnuts, and a sprinkle of cane sugar.

Bake until after the pie center rises. When ready, stick a toothpick or knife in the center; if the pie is done knife should come out clean from the center.

St. Clair PORT

Ingredients:

4 Apples

Half Cup Brown Sugar/ Cane Sugar

Vanilla Extract

Semi-sweet chocolate chips ( sit overnight to dissolve the sugar)

Directions:

Put contents into a pot

Stir/melt in butter, a spoonful of starch, and a splash of milk

Stir until the contents are thick

***Dress pie with remaining chocolate chips and a sprinkle of brown sugar.

Pie Crust per Pie

2 1/2 cups of flour

A mix of brown and cane sugar

1 tsp salt

1 cup butter

4-8 tablespoons of ice water (to consistency)

**Dress pie with crushed cereal, chopped walnuts, and a sprinkle of cane sugar.

Bake until after the pie center rises. When ready, stick a toothpick or knife in the center; if the pie is done knife should come out clean from the center.

Perfect for the holiday season!

Ingredients 

12- to 14-pound turkey, giblets removed
3 sprigs of rosemary
1/2 bunch flat-leaf parsley
4 small carrots, cut into quarters lengthwise
2 stalks celery, cut into 3-inch-long strips
2 medium yellow onions, cut into wedges
6 tablespoons olive oil
Kosher salt and pepper
1 cup low-sodium chicken broth
2 tablespoons paprika
2 1/2teaspoons garlic powder
2 1/2 teaspoons dried thyme
Kitchen string (optional)

Directions

1. Heat oven to 425° F.
2. Pat the turkey dry with paper towels. Place the wings underneath the body. Place the rosemary and parsley in the cavity. If you like a tidy-looking bird, tie the drumsticks together using the kitchen string.
3. Place the carrots, celery, and onions in a metal roasting pan. Transfer the turkey to a wire rack and place it on top of the vegetables.
4. In a small bowl, combine the oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Stir in the paprika, garlic powder, and thyme. Using your fingers, rub the spice mixture all over the turkey. Roast the turkey uncovered until browned, 30 to 45 minutes.
5. Add the broth to the pan. Cover the turkey loosely with foil. Reduce oven temperature to 350° F. Roast until a thermometer inserted in a thigh registers 165° F, about 2 hours. Let the turkey rest for at least 30 minutes before carving. Reserve the pan drippings and vegetables for the gravy.

Pair with DH Lescombes Pinot Noir. It will enliven and enhance the succulence of your turkey.

Ingredients
• 2 pound(s) diced boneless pork
• 3 tablespoon(s) Crisco
• 1 cup(s) flour
• 1 tablespoon(s) black pepper
• 1 tablespoon(s) crushed dried oregeno
• 1 tablespoon(s) granulated garlic or fresh crushed garlic
• 1/2 tablespoon(s) salt
• 58 ounce(s) white or golden hominy
• 2 pound(s) roasted, peeled, chopped Young Guns Hatch Green Chile
• one cup of Hatch Green Chile wine

Directions
1. Combine flour and spices into a large bowl. Roll diced pork in flour mixture then shake off the excess flour. Set aside.
2. In a large heavy stockpot or cast iron Dutch oven, melt the crisco until very hot. Add the pork and brown until crisp on the outside. Do not drain.
3. Add 2 cans of hominy. Do not drain. Fill one can with water and add to pan.
4. Add 1 cup of Hatch Green Chile wine.
5. Bring pork and hominy to a rolling boil then reduce heat to low. Add roasted Hatch green chile and diced onion and cook for 1 hour.
6. Serve with fine chopped fresh cilantro; fine chopped fresh green onion and fresh lime.
7. Pair with a glass of Hatch Green Chile Wine.

 

Ingredients:
(makes 4 servings)
1/2 Cup Chicken Broth
1/4 Cup Chardonnay
1/2 Lemon, Juiced
1 Tbs Minced Shallot
1 Minced Garlic Clove
1/4 Cup Butter
1 lb. Sea Scallops
1 Tbs Olive Oil
Salt & Pepper

Directions:

1.) Preheat oven broiler.
2.) In a skillet over medium heat, mix the chicken broth, Chardonnay, lemon
juice, shallot and garlic. Cook and stir until most of the liquid has been reduced.
Stir in the butter until melted.
3.) Brush the scallops with olive oil, and season with salt and pepper to taste.
Arrange on a baking sheet.
4.) Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the warm Chardonnay sauce.
*To bring a pop of color to the plate, garnish with thin slices of lemon rind and finely chopped parsley

Ingredients
1 tablespoon olive oil
1 teaspoon butter
3/4 cup thinly sliced leek (about 1 large)
2 teaspoons minced fresh sage
6 cups coarsely chopped wild or cultivated mushrooms (about 1 pound)
3/4 cup half-and-half
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces uncooked penne (tube-shaped pasta)

Preparation
Heat oil and butter in a large nonstick skillet over medium heat. Add leek to pan; cook 2 minutes or until tender, stirring occasionally. Stir in sage; cook 30 seconds, stirring occasionally. Add mushrooms; cook 10 minutes or until liquid evaporates, stirring occasionally. Add half-and-half; cook until liquid is reduced to 6 tablespoons (about 2 minutes). Stir in salt and pepper. Remove from heat; keep warm.
Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl. Add mushroom mixture to pasta; toss gently to coat.