» Angel Hair Pasta, Red Pepper Pesto and Basil
» Brioche Bread Pudding with Citrus Lavender Glaze
» Champagne Battered Cauliflower Fritters with Amchur Sauce
» Poppyseed Cornbread
» Spring Pea Soup with Mint and Cardamom

Angel Hair Pasta, Red Pepper Pesto and Basil

Courtesy of Williamson Wines

Ingredients

  • medium red bell peppers  ·  3 
  • pine nuts  ·  1 tablespoon 
  • small garlic clove, smashed  ·  1 
  • basil leaves, plus 2 tablespoons chopped basil  ·  1/4 cup 
  • extra-virgin olive oil  ·  1/2 cup 
  • Salt and freshly ground pepper (each)  ·  1/2 teaspoon 
  • angel hair pasta  ·  1/2 pound 
  • pecorino cheese, shaved  ·  1/2 cup 

Instructions

Make a simple summery sauce by blending roasted red peppers with traditional pesto ingredients, like basil and pine nuts, to toss with cool angel hair pasta. The pesto freezes beautifully and is also delicious spread on grilled cheese sandwiches or swirled into soups.

Roast the red peppers over a gas flame or under the broiler, turning occasionally, until charred all over. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, core and chop the peppers.

In a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes. Let cool.

Transfer the peppers and pine nuts to a blender. Add the garlic and whole basil leaves and blend until coarsely chopped. Add the olive oil and puree to a chunky pesto. Season with salt and pepper.

In a large saucepan of boiling salted water, add the pasta and cook until al dente. Drain and cool slightly under running water. Transfer the pasta to a bowl and toss with the pesto. Season the pasta with salt and pepper. Top with the chopped basil and pecorino and serve at room temperature with Joy Sauvignon Blanc.

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Brioche Bread Pudding with Citrus Lavender Glaze

Courtesy of Williamson Wines

Ingredients

  • Brioche Bread, Cubed into 1" pieces  ·  1 package 
  • Whole Milk  ·  1 cup 
  • Heavy Cream  ·  1 cup 
  • Sugar  ·  1/3 cup 
  • Salt  ·  1 teaspoon 
  • Vanilla Extract  ·  2 teaspoons 
  • Herbie's Breadmaker's Seed Mix  ·  2 tablespoons 
  • Butter, melted  ·  3 tablespoons 
  • Eggs  ·  4 
  •  
  • For the Citrus/Lavender Glaze:  ·   
  • Oranges, zested and juiced  ·  2 
  • Sugar  ·  1/3 cup 
  • Herbie's Lavender Flower  ·  2 teaspoons 
  • Vanilla Extract  ·  1 teaspoon 

Instructions

 

Preheat your oven to 375 degrees

In a small pot heat the milk, heavy cream, sugar, salt and 1 teaspoon of vanilla extract over medium heat. Once it comes to a bowl take off of the heat immediately and let cool.

Add the cooled milk and cream mixture to a medium bowl and whisk in 2 tablespoons of the melted butter. Then Whisk in the eggs until all ingredients are well incorporated.

Use the last tablespoon of melted butter to grease a 13" X 9" baking dish. Add the cubed brioche to the baking dish, then pour over the creamy egg mixture. Do not fill the liquid higher than the bread. The liquid should cover the bread by 3/4. Bake uncovered in a 350 degree oven for about 20 minutes or until a custard has formed and there is a nice golden brown color on top.

While the bread pudding bakes, Heat the orange juice, orange zest, sugar, vanilla extract and Herbie's Lavender Flowers in a small pot until it comes to a boil. Remove from the heat and let cool until it thickens to a syrup like consistency.

Once the 20 minutes is up and your bread pudding has reached the desired texture of a firm custard, remove from the oven.

Serve immediately and pour the citrus lavender glaze on top of each piece. Enjoy with Williamson Wines Amourette Chardonnay!

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Champagne Battered Cauliflower Fritters with Amchur Sauce

Courtesy of Williamson Wines

Ingredients

  • Cauliflower Head, cut into large florets  ·  1 
  • Garbanzo Bean Flour  ·  1/2 cup 
  • Rice Flour  ·  1/2 cup 
  • Baking Powder  ·  1 teaspoon 
  • Herbie's Amchur Powder  ·  1 tablespoon 
  • Salt  ·  1 tablespoon 
  • bunch Cilantro  ·  1/2 
  • Ginger Root, minced  ·  1 tablespoon 
  • Garlic Clove, minced  ·  4 whole 
  • Champagne  ·  12 ounces 
  • Vegetable Oil  ·  3  cup 
  • For the Dipping Sauce:  ·   
  • Mayonaise (S)  ·  1/2 cup 
  • Ketchup (S)  ·  1/4 cup 
  • Herbie's Amchur Powder (S)  ·  2 tablespoons 
  • Herbie's Garlic Powder (S)  ·  2 tablespoons 
  • Water (S)  ·  1/3 cup 

Instructions

Directions:

In a large bowl add the garbanzo bean flour, rice flour, baking soda, Herbie's Amchur Powder, salt, cilantro, garlic, and ginger. Set Aside.

(S) In a small bowl combine the mayo, ketchup, Herbie's Amchur Powder, Herbie's Garlic Powder, and water. Whisk until combined. If it is too thick add a little bit more water until it reaches the proper consistency. Reserve in the refrigerator.

In a large heavy bottomed sauce pot heat 3 cups of vegetable oil over med high heat until the oil reaches 350 degrees.

Once the oil has reached 350 degrees add the champagne to the garbanzo bean/rice flour mixture and mix until all the ingredients are incorporated. The batter should be thick, but not dry.

Begin by coating the cauliflower florets in batches, about 6 at a time. If it is too thick to coat the cauliflower florets add a little more champagne. Slowly dip each floret into the oil and fry until they are all golden brown. Remove from the oil and drain on a paper towel. Season with salt. Continue to fry the florets in batches until they are all golden brown and delicious.

Serve immediately with amchur sauce.

You can use this batter for fish, prawns, squid or any other vegetable of your choice.

  • (S) = Sauce ingredients. 

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Poppyseed Cornbread

Courtesy of Williamson Wines

Ingredients

  • Sugar  ·  6 ounces 
  • Salt  ·  1/2 teaspoon 
  • All Purpose Flour  ·  12 ounces 
  • Yellow Corn Meal  ·  5 ounces 
  • Baking Powder  ·  1 ounce 
  • Eggs, separated (save both the yolks and whites)  ·  3 
  • Butter, melted  ·  4 ounces 
  • Heavy Cream  ·  10 ounces 
  • Sliced Bacon  ·  8 ounces 
  • Bacon Fat  ·  2 ounces 
  • Herbie's Poppy Seeds Blue (whole)  ·  2 tablespoons 

Instructions

Pre heat your oven to 325 degrees

Dry Ingredients: In a large bowl combine the sugar, salt, flour, cornmeal, and baking powder. Reserve.

Wet Ingredients: In a medium bowl combine the egg yolks, heavy cream, and butter. Whisk and Reserve.

Heat a large skillet over med high heat. Once the pan is hot add the bacon. Render the fat off of the bacon for about 5 minutes until bacon is crispy. Remove the skillet from the heat and let the pan cool. Remove the bacon from the fat, drain on paper towels and reserve. Then pour all of the rendered fat into the bowl of wet ingredients.

In a small bowl add just the egg whites. Whisk vigorously until the egg whites have formed stiff peaks.

Pour the wet ingredients into the large bowl of dry ingredients, add Herbie's Poppy Seeds and mix until well incorporated. Then fold in the whipped egg whites with a rubber spatula until well incorporated.

Pour the cornbread batter into a 9"X13" baking dish and bake in a 325 degree oven for 45 min.

Take the cornbread out of the oven and let it cool. Chop the crispy bacon from earlier and garnish on top of the cornbread. Enjoy with Williamson Wines Folly Vineyard Two.


 
   
   
   

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Spring Pea Soup with Mint and Cardamom

Courtesy of Williamson Wines

Ingredients

  • 1 pound Frozen Peas  ·   
  • 1 tablespoon Olive Oil  ·   
  • 2 stalks of Celery, chopped  ·   
  • 3 Leeks (light green and white parts only), cleaned and chopped  ·   
  • 1 quart Vegetable Stock  ·   
  • 2 tablespoons Butter  ·   
  • 1/2 bunch Mint, chopped  ·   
  • 2 teaspoons Herbie's Cardamom Seed (ground)  ·   
  • Salt, to taste  ·   
  • 2 ounces Heavy Cream  ·   

Instructions

 

In a large pot heat the olive oil and butter over medium high heat. Add the leeks and the celery. Cook for about 5 minutes.
Then add the peas and mint. Cook for about 2 more minutes.
Finish by adding the vegetable stock and cooking for 2 more minutes.
Once everything is well incorporated puree all the ingredients in a few batches in a blender. Puree the soup until smooth.
Then add the Herbie's Cardamom Seeds (ground), heavy cream, and salt to taste.

Once it is all pureed and seasoned to your liking re-heat the pureed soup on the stove top if it cooled down in the pureeing process and serve immediately. Enjoy with a glass of Williamson Wines Sauvignon Blanc.

 

  • Want to make this soup heartier? Simple cook 1 pound of sliced bacon until golden brown and crispy. Chop the bacon into bite sized pieces and garnish the soup with it and enjoy!

 

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