+ Black Bean Corn Salsa
- 6lbs (approx. 7 14oz cans) canned black beans, drained and rinsed
- 6lbs (approx. 7 14oz cans) canned corn, drained
- 3lbs(approx. 3 ½ 14oz cans) petite diced tomatoes, drained
- 1lbs (approx. 1 ½ 12oz cans) Rotel green chilies and tomatoes, original flavor (drained)
- 1lbs (approx. 1 ½ 12oz cans) diced green chilies, drained.
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 1 tablespoon taco seasoning
- 1 tablespoon cumin
- 1 tablespoon chili power
- 2 tablespoon ranch dressing mix
- 1 tablespoon granulated garlic
- 1 tablespoon sea salt
- a 4 oz tube of fresh stir-in paste Cilantro
This black bean corn salsa serves 50 as a light hors d’oeuvre.
Combine all ingredients in a large bowl and mix together gently. Serve this summery salsa at your next party! Serve at your next party paired with our customer favorite red blend, Scarlet Mountain.
+ Hot Crab Dip
- 1-8 oz. package of cream cheese, softened6 oz. of lump crab meat, fresh is best but you can use frozen
- 2 tablespoons of chopped sweet onion
- 1 tablespoon Worcestershire sauce
- 1 tablespoon heavy cream (not an absolute necessity but much better with it)
- 1 ½ teaspoon grated horseradish
- ½ c. grated cheddar cheese
- ¼ teaspoon salt
- Black pepper to taste
- ½ c. slivered almonds
Combine all ingredients except cheddar cheese and almonds. Butter sides and bottom of an 8 inch glass baking dish. Sprinkle the cheddar cheese and almonds over the top. Bake uncovered at 375 degrees for 15 minutes. Serve with cocktail crackers.
If this dip cools while sitting out you can quickly reheat in the microwave for a couple of minutes.
+ Sugared Pecan Baked Brie
- ¼ c. packed brown sugar
- ¼ c. chopped pecans
- 1 Tablespoon bourbon
- 1- Round of Brie cheese
In a small bowl combine sugar, bourbon and nuts. Cover and chill for 24 hours.
Preheat oven to 500 degrees. Trim the top rind off the brie and in a glass pie dish. Bake uncovered for 4 or 5 minutes or until brie is slightly softened. Spread the nut mixture evenly over the top of the brie and continue to bake for another 2 or 3 minutes. Make sure the sugar has melted.
Serve with fruit slices, and butter crackers for the perfect holiday appetizer.
+ Gingerbread Cookies
- 1 c. firmly packed brown sugar
- 2 tsp. ginger
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- pinch of cloves
- 1/2 tsp. salt
- 1 1/2 tsp. baking soda
- 1 c. butter, melted
- 1/2 c. evaporated milk
- 1 c. unsulphured molasses
- 1/4 tsp. vanilla extract
- 4 c. plain flour (unsifted)
Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda. Combine well.
Add the melted butter, evaporated milk and molasses. Add the vanilla (use only pure vanilla – not imitation). Add the flour, 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to the fingers. Knead the dough until smooth, adding a little flour at a time, up to 1 cup, to prevent sticking. When dough is smooth, roll it out to a 2 inch log and then roll in powdered sugar to coat. Sprinkle more powdered sugar onto surface and cut log into ¼ in. thick slices. Bake on lightly greased cookie sheets in a preheated 375°F oven for 8 to 10 minutes. Cookies are done if they spring back when touched.
Benny loves these cookies with a glass of Nectar during Christmas.
+ BBQ Beef Brisket
- 1 6-7 lb beef brisket
- 1 4oz, bottle of liquid smoke
- 8 -10 oz Worcestershire sauce
- 1- Bottle Crazy ‘Bout Butts BBQ Sauce
Mix Worcestershire sauce and liquid smoke
Line a 10×15 (large enough for the brisket to fit in) Pyrex, corning ware, or stone dish with heavy duty aluminum foil. Make sure the marinade will not leak out, and that you have enough foil to cover the brisket tightly when it cooks. Hint: you may need to crimp two sheets together to make a large enough foil container.
Pour the marinade over the meat and place in the refrigerator for 10 to 12 hours.
Remove the dish from the refrigerator and place in a COLD oven.
Cook at 300 degrees for 5 to 6 hours. Make sure it is tightly covered so no moisture escapes.
Remove from oven. Pour off the marinade. Hold the brisket up and pour ½ cup of Crazy “Bout Butts BBQ sauce under the meat. Pour remaining barbecue sauce over the top of the brisket. Bake uncovered for 30 minute at 350 degrees.
This will feed 15 people and makes a great dish for entertaining during the holidays. Pair with LGV Cabernet Sauvignon for a real crowd pleaser.
+ Kim's Shrimp and Bow Tie Pasta
(Served at the Riedel Wine Tour event)
Bow Tie Pasta enough for 8 people cooked according to package directions, drained and rinsed.
- 1/4 stick of salted butter (never margarine) melted.
- 1/3 cup of Olive Garden Italian Dressing
- 1/4 cup of chopped roasted red pepper
- 1/2 cup sour cream
- 1/3 cup dry white wine (I use Laurel Gray’s Pinot Gris)
- 1/8 teaspoon dill weed
- 5 drops of Tabasco sauce
- 2 cups cooked small shrimp, shelled and deveined (chopped or whole, it is a personal preference)
Pour melted butter over pasta and mix. Add Dressing, red peppers, sour cream, white wine, dill weed, Tobasco sauce and shrimp. Mix together and then add salt and pepper to taste. Amounts of each ingredient can be altered to suit individual taste.
Warm Slowly, you do not want the shrimp to overcook. Serve warm with a fresh mixed green salad and a cold glass of Laurel Gray Pinot Gris.
+ Crunchy Shrimp Cakes with Cucumber and Peanuts
For the shrimp cakes:
- 1/4 pound long beans or green beans, thinly sliced crosswise on the diagonal
- 1 pound medium shrimp—shelled, deveined and coarsely chopped
- 1/4 cup unsweetened coconut milk
- 2 tablespoons chopped cilantro
- 1 lemongrass stalk, tender white inner bulb only, minced
- 1 red Thai chile, chopped
- 1 tablespoon Asian fish sauce
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
For the dressing:
- 2 tablespoons Asian fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1/2 green mango, peeled and sliced lengthwise into very thin half-moons on a mandoline
- 1 large Kirby cucumber—peeled, seeded and cut into 1/4-inch dice
- 2 tablespoons coarsely chopped roasted peanuts
- 2 tablespoons coarsely chopped cilantro
- 2 tablespoons coarsely chopped mint
To serve: In a small bowl, mix the fish sauce with the rice vinegar, lime juice, sugar and garlic, making sure to dissolve the sugar.
In a small saucepan of boiling water, cook the beans until bright green, about 2 minutes. Drain and pat dry with paper towels.
In a food processor, combine the shrimp with the coconut milk, cilantro, lemongrass, chile, fish sauce and salt and pulse to a chunky consistency. Scrape the mixture into a bowl and stir in the green beans. Form into sixteen 1/4-cup patties.
In a large, nonstick skillet, heat the vegetable oil. Add the shrimp cakes and cook over moderately high heat until browned on the bottom, about 2 minutes. Flip and cook over moderate heat until the cakes are browned on the other side and just cooked through, about 3 minutes.
Arrange the mango slices on plates. Set the shrimp cakes on top and sprinkle with the cucumber, peanuts, cilantro and mint. Drizzle the dressing over the shrimp cakes and serve. This unexpected and bold dish pairs well with our Viognier, both of which are great for a chic summer party!
*Tip: The uncooked shrimp patties and the dressing can be refrigerated overnight. Bring to room temperature before proceeding*
(recipe courtesy of foodandwine.com)
+ Chicken Divan
- 2 (10-ounce) packages frozen broccoli, chopped
- 6 cups shredded chicken, cooked
- 2 (10 3/4-ounce) cans condensed cream of mushroom soup
- 1 cup mayonnaise
- 1 cup sour cream
- 1 cup grated sharp Cheddar
- 1 tablespoon fresh lemon juice
- 1 teaspoon curry powder
- Salt and pepper
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan
- 1/2 cup soft bread crumbs
- 2 tablespoons butter, melted
Preheat oven to 350 degrees F.
Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.
Bake for about 30 to 45 minutes. Our Laurel Gray Barrel Fermented Chardonnay would be an excellent accompaniment to this dish. Pour a glass (or several) and enjoy!
(recipe courtesy of Foodnetwork.com)
+ Fresh Peach and Melon Salad
Fresh Peach and Melon Salad
- 1 ½ pound ripe honeydew melon- seeded, peeled and sliced into thin slices
- 1 ripe peach, peeled and sliced thin
- 1 Tlbs. Extra-virgin olive oil
- 2 tsp. balsamic vinegar
- Salt and freshly ground pepper
- 2 Tlbs. chopped fresh basil
- 2 Tlbs. chopped fresh marjoram
- ½ lbs. fresh mozzarella cheese, chopped
- 8 slices thin prosciutto
In a bowl toss melon, peach, olive oil and balsamic vinegar. Season with salt and pepper. Let stand for 5 minutes and then stir in the herbs and cheese. Transfer to a pretty serving plate and top with prosciutto. Serve with grilled chicken or fish and a chilled glass of 2013 Laurel Gray Viognier. (On second thought you’re going to want the entire bottle!)
+ Duck Breast with Wine and Cherry Reduction
- 4 boneless duck breasts
- Kosher salt and freshly ground black pepper
- 1 large or 2 small shallots, minced
- 1/4 cup 2012 Laurel Gray Cabernet Franc or another dry red wine
- 1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest
- 1/2 cup pitted frozen black cherries, thawed
- 1/4 cup sugar
Preheat the oven to 400 degrees F.
Chop cherries and add sugar, allowing to set until sugar is dissolved.
Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch). Season both sides of each duck breast with salt and pepper. In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down. Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes. Place the seared duck breasts in a baking dish skin side up, and put them in oven. Bake for 12 minutes. Remove the duck breasts from the oven and allow them to rest for 5 minutes.
Meanwhile, pour off most excess fat from skillet, and place it back on the stovetop over medium heat. Add the shallots and saute’ until translucent. Pour in the wine and orange juice, and scrape up any brown bits on the bottom of the pan. Add the orange zest and chopped cherries and bring to a boil. Simmer for about 5 minutes to reduce the mixture and thicken, mashing the cherries with the back of a wooden spoon to extract flavor as they cook
Slice the breasts into 1/4-inch slices on a diagonal. Pour the cherry port sauce over the top and enjoy!
Notice we use 2012 Cabernet Franc in this recipe so of course it is the perfect accompaniment. I like to serve this dish with roasted asparagus, and garlic mashed potatoes. Delicious for an elegant evening or holiday dinner.
+ Mac and Cheese
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 pound fresh tomatoes (4 small)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
This is the perfect comfort food for a cold winter evening. Serve with grilled chicken or pork and a glass or two of Laurel Gray Barrel Fermented Chardonnay.
+ Chocolate-Covered Cherry Cookies
- 1 ½ cups all purpose flour
- ½ cup unsweetened cocoa powder
- ¼ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ½ cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 ½ tsp. vanilla
In large bowl stir together flour, cocoa powder, baking powder, soda and salt: set aside.
In a large bowl beat butter with mixer on medium speed for 30 seconds. Add sugar and beat on low speed of mixer until fluffy. Add egg and vanilla, beat well on medium speed. Gradually add flour mixture and beat on low until well blended.
Shape into 1 inch balls and place 2 inches apart on an ungreased cookie sheet. Press down center of each ball with thumb.
Drain maraschino cherries, reserving liquid. Press one small or ½ a large cherry into the center of each cookie.
Bake in a 350 degree oven for about 10 minutes or until done. Remove and cool on a wire rack. Makes 48 cookies. Frost with following recipe.
- 2 – 10 oz. jars maraschino cherries (about 48) or 24 large cherries halved.
- 16 oz. package (1 cup) semisweet chocolate morsels
- ½ cup sweetened condensed milk
In small heavy saucepan melt chocolate pieces and sweetened condensed milk over low heat, stirring often. Add 4 tsp. of the reserved sherry juice. Spoon about 1 tsp. of frosting over each cherry, spreading to cover cherry. If necessary you can add more cherry juice (1 tsp. at a time) to thin frosting.
+ Hershey's Syrup Chocolate Cakes
- 1 stick salted butter, softened
- 1 cup sugar
- 4 eggs, room temperature
- 1 cup plain flour
- 1 – tsp. baking powder
- Pinch of salt
- 1 tsp. pure vanilla extract (never use an imitation)
- 1 lb. Can Hershey Chocolate Syrup (Don’t substitute from a squeeze bottle. Something is different about the formula and it will not work in the cake.)
Cream butter and sugar together until light in color and smooth. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder and salt. Add these ingredients alternating with chocolate syrup. Add vanilla and mix well. Pour into a greased and floured 9×13 sheet pan and bake at 350 degrees for 30 minutes.
- ½ stick salted butter
- 1 cup sugar
- 1 small can evaporated milk
- ½ cup chocolate morsels
- ½ tsp. vanilla
Bring butter, sugar, and milk to a boil. Cook 2 to 3 minutes. Turn off burner, add vanilla and chocolate morsels. Stir until smooth. Pour over warm cake.
The easiest raspberry sauce in the world is to buy a nice canned raspberry jelly at the grocery store. When you need a little sauce you just spoon some into a dish and microwave for a few seconds. Stir until well melted and then pour over your plate. Yummy!
Hershey Syrup Chocolate Cake is moist, creamy and very delicious. Serve it to someone special drizzled with raspberry sauce and a glass of Laurel Gray Vineyards Encore! You will have their love forever!
+ Raspberry and Chocolate Cream Puffs
- 1 package frozen cream puffs (thawed about 50%)
- 1 bottle Laurel Gray Chocolate Cabernet Wine Sauce (Refrigerated)
- 1 jar seedless Raspberry jam
- Fresh raspberries
You will need a turkey injector and wine glasses
First, rim your wine glasses with LGV Chocolate Cabernet Wine Sauce and place in the freezer along with your raspberries. Fill your turkey injector with the Chocolate Cabernet Wine Sauce. Take the injector and add about ¼ tsp. chocolate into the center of each cream puff. Put a pretty holiday pick into each cream puff and refrigerate until ready to serve. Just before serving gently warm the raspberry jam in the microwave. Serve in a pretty bowl for dipping the cream puffs. Pair with a chocolate wine sauce rimmed wine glass filled with Encore. Add a few frozen raspberries to the glass and you will be the hit of the party!
+ Roast Pork with Fig Wine Sauce
- 2 1/2 cups Laurel Gray Scarlet Mountain wine
- 1 1/4 cups reduced-sodium chicken broth
- 8 dried figs, coarsely chopped
- 2 sprigs fresh rosemary
- 2 cinnamon sticks
- 4 tablespoon honey
- 3 tablespoons unsalted butter, cut into pieces
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary leaves
- 1 tablespoon salt, plus additional for seasoning
- 1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
- 1 cup canned low-salt chicken broth
- 1 (4 to 4 1/2-pound) boneless pork loin
For the sauce:
In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the wine mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
For the pork:
Preheat the oven to 425 degrees F.
Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.
Serve with a bottle of Scarlet Mountain wine and invite your friends!
+ Best Collard Greens
- 3 tablespoons Laurel Gray Artisan Vinaigrette
- 2 whole garlic cloves, peeled
- 1/8 tsp red chili flake (or to taste)
- ¼ cup apple cider vinegar
- 1 quart chicken stock
- 6 medium bunches collard greens, cleaned and trimmed
- Salt and pepper to taste
In a large pot combine the extra-virgin olive oil, red chili flake, and garlic. Add the chicken stock and bring to a simmer over medium heat.
Gradually add the collard greens to the pot. You may have to add the greens in stages to allow time for them to boil down. Once all your greens have been added, lower your flame to a soft boil, add the vinegar, and allow them to cook until tender, about 55 minutes. Serve with additional apple cider vinegar.
+ Corn Soufflé
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1 egg, beaten
- ¼ c. heavy cream
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, heavy cream, egg and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 to 55 minutes, or until golden brown. Let stand for at least 5 minutes and then serve warm.
+ Individual Fresh Heirloom Tomato Pies
- 1 package of frozen tart shells (8 per package)
- 16 slices of fresh heirloom tomatoes, peeled, sliced and excessive juice drained away (slice and lay on paper towels to let drain)
- 1 small onion, diced into small pieces
- 1 tablespoon fresh chives, chopped
- 2 tablespoons fresh basil, chopped
- ½ c. mayonnaise
- ½ c. sour cream
- 1 tsp. Laurel Gray Artisan Vinaigrette
- 1 egg
- 1 c. grated Colby Jack Cheese
- Salt and fresh ground pepper to taste
Preheat oven to 350 degrees.
Bake unfilled shells for about 8 minutes to begin browning of the bottom of crust. Remove from oven. Beat egg with fork and blend with mayonnaise and sour cream, Set aside. Layer the tomato slices (2 per pie) with the onion, cheese, basil and chives. Sprinkle with salt and pepper. Finish with mayonnaise mixture over the filling to just within ¼ inch of top of crust. Bake until bubbly and crust is browned. About 35 to 40 minutes.
Enjoy this delicious summer treat with a glass of Laurel Gray Cabernet Franc or Scarlet Mountain.
+ Cantaloupe Salad with Basil, Fresh Mozzarella & Onions
- 1 cantaloupe (cut into 1 inch cubes)
- 15 leaves basil (chiffonaded, reserve a few whole leaves for garnish)
- 10 green olives (sliced)
- 14 red onion (thinly sliced)
- 1 cup fresh mozzarella balls (sliced into quarters)
- olive oil
- red wine vinegar
- 1 lime
- salt (and pepper to taste)
- pepper (Salt and, to taste)
Mix all ingredients together and served chilled. This salad is a perfect side dish for grilled fish or chicken because it is light and fresh in flavor.
With the cantaloupe, mozzarella cheese and fresh basil, this recipe pairs perfectly with LGV 2013 Pinot Gris.
+ Chicken & Peaches
- 2 Tbls. Butter
- 4 ripe peaches – peeled, pitted and thickly sliced
- ½ lemon, juiced
- 1 ½ Tbls. Extra-virgin olive oil
- 4 pieces boneless, skinless chicken breast, cut into 4 equal portions
- 2 pieces boneless, skinless chicken thighs, cut if needed to make the same size as the breast pieces
- Salt and pepper
- 1 shallot, chopped
- 1 (2 in.) piece of ginger, grated or minced
- ¾ c. chicken stock
- 2/3 c. peach preserves
- 2 tsp. hot sauce
- 2 Tbls. Worcestershire sauce
Heat a medium skillet with the butter over medium heat. Add the peaches and lemon juice, cooking until tender and lightly browned, about 10 minutes. Turn off heat.
While the peaches are cooking, heat a large skillet with 1 Tbls. of the olive oil over medium heat. Add chicken breasts and thighs to the pan and season with salt and pepper. Cook until chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
Drizzle the chicken pan with remaining olive oil. Add chopped shallot and ginger, cooking for 1 to 2 minutes. Stir in the chicken stock, preserves, hot sauce and Worcestershire sauce and season with salt and pepper to taste. Cook over medium heat for a couple more minutes to thicken sauce. Arrange the chicken and peaches on a pretty plate and cover with the peach sauce.
Serve with a chilled glass of Laurel Gray 2013 Viognier, 2013 Pinot Gris, or 2013 Chardonnay.
+ Flat Bread with Caramelized Onion, Blue Cheese & Walnuts
- 1 store-bought rolled thin pizza dough (in refrigerator section with canned biscuits)
- 2 Tlbs. Extra-Virgin Olive Oil
- 2 large onions (sliced into thin strips)
- 2/3 cup Blue Cheese (crumbled)
- 1 cup chopped walnuts (lightly toasted) This can be done in a toaster oven if you watch it carefully. You only want to lightly brown the nuts.
- 1 (3oz.) package of cream cheese, softened
- 2 Tlbs. Honey
- Salt and pepper to taste
Preheat oven to 450 degrees.
In large sauté pan cook onions in 1 Tlbs. olive oil until creamy and lightly browned adding salt and pepper to taste. After cooked stir in 1 Tlbs. Honey. Unroll the pizza dough and press out to ½ inch thickness. Brush each side with ½ Tlbs. olive oil. Brown each side on a preheated grill pan or griddle. Transfer to a baking sheet.
Spread the cream cheese over the pizza dough and then add crumbled blue cheese. ut in hot oven for a couple of minutes or until the cheese melts. Top with caramelized onions and chopped walnuts. Drizzle remaining 1 Tlbs. honey over the top.Cut into individual size portions and serve warm.
Delicious with a glass of Laurel Gray red wine and a couple of good friends.
+ Bacon BBQ Cheddar Burgers
- 1 pound ground beef
- ½ cup Laurel Gray Crazy ‘Bout Butts BBQ Sauce
- 4 large slices extra-sharp cheddar cheese
- 1 medium yellow onion – sliced
- 2 tablespoons olive oil
- 8 strips of applewood smoked or maple bacon – cooked until crisp
- 4 tablespoons. Laurel Gray Crazy ‘Bout Butts BBQ Sauce – for topping
- 4 onion topped hamburger buns
In a large bowl, mix ground beef and ½ cup LG Crazy ‘Bout Butts BBQ Sauce. Do not over mix or meat will be tough. Divide the meat in the bowl evenly into 4 large mounds. Pat out 4 quarter-pound hamburgers. Grill until medium-well to well-done, using charcoal if available. While grilling the burgers, add olive oil and onions to a skillet over medium heat. Cook until caramelized. After removing burgers from the grill, add onions, bacon, and cheddar cheese. Allow cheese to melt under a tin-foil tent. Serve on lightly toasted buns with extra LG Crazy ‘Bout Butts BBQ Sauce. Perfect with a glass of Laurel Gray Scarlet Mountain red wine. These are great at a party if made into sliders.