Dry Riesling 2015
A Beautiful pairing with your Easter Ham or with a recipe from Chef Scott, below.
Available in a classic bottle (750ml) or a magnum which serves 10-12 people, and is a festive addition to your Easter gathering. (90 points Wine Spectator) Purchase Here
A perfect blend of Cab Sauvginon, Merlot and Cab Franc with your Easter or Passover Lamb. See Chef Scott's recipe below.
Available in a classic bottle (750ml) or a magnum labeled Meritage 2012 which serves 10-12 people, and is a festive addition to your Easter or Passover gathering. Purchase Here
Spiced Ham on the Bone, Apples, Onions and Potatoes & Ravines Dry Riesling
Ingredients: 5-7lb bone-in fresh ham, 1 tsp ground clove, 1 tsp ground yellow mustard seed, 2 T light brown sugar, 1 tsp coarse ground black pepper, 2 empire or fuji apples. Cored and cut into 1/2 “ slices, 2 lbs cipollini onions, peeled and cut into quarters, 1 lb fingerling potatoes, 1 T chopped fresh rosemary, 2 oz honey, 4 oz fresh orange juice
Bring 2 quarts of water to a boil with 6 oz kosher salt, 2 crushed garlic cloves, 1 sprig rosemary, 4 oz dry riesling and 3 oz sugar. Allow to cool and submerge ham in liquid to brine for 24 hours. Remove ham and pat dry, mix all dry spices from recipe with honey, orange juice and brown sugar and evenly coat ham. Mix apples, onions and potatoes in an ovenproof dish and place ham on top and bake for 2 hours at 300-325 degrees. Serves 6-8
Braised Lamb and Shiitake Mushrooms with Sour Cream Spaetzle & Ravines Maximilien
Ingredients: 2 lbs lamb leg or shoulder, cut into 1 inch cubes, 1 medium onion, medium diced, 3 oz cornstarch, 4 T unsalted butter, 2 T olive oil, 3 oz garlic powder, 2 T crushed black pepper, 8 oz beef or lamb stock, 2 oz Maximillien red wine, 6 oz sour cream, 1 cup shiitake mushrooms, cut into ¼’s, 3 eggs, 1 cup ap flour or GF flour, ¼ cup sour cream, ½ tsp ground nutmeg, Salt to taste
Lamb: Mix lamb with cornstarch and brown in olive oil and butter. Add onions and cook until softened, about 5-7 minutes. Add mushrooms and brown for an additional 10 minutes. Add red wine, reduce and cover with stock and sour cream, salt, pepper and cook for 1 hour until meat is tender and liquid is reduced to sauce consistency. Spaetzle: Mix together flour, eggs, sour cream, nutmeg and salt to form a wet dough. Over boiling, salted water scrape batter through a colander or ricer to form spaetzle noodles. Once they float, they are cooked and can be strained and tossed with butter and served with lamb.
serves 6-8 people