Hello Crofut Family Winery,
I visited your winery for the first time last June. I'm originally from Minnesota, but have lived in Maryland/DC for the last 11 years. I was home visiting my folks who live in Jordan and they were very high on paying a visit to your vineyard. I picked up a couple of bottles to bootleg back to Maryland, as our wine & liquor laws remain in the dark ages. This past weekend, I opened up a bottle of your 2008 Frontenac Rose to pair with a leg of lamb we were making for Sunday dinner as we cleaned up from over 24 inches of snow here in the Washington DC suburbs.
The leg of lamb last night was HEAVENLY. We paired it with your Frontenac Rose and it was truly a blessed union, the flavors were so complementary, we could have used a couple of bottles. The recipe, which is in English measurements, is below.
In addition to converting the measurements, we slightly altered some of the ingredients, like using Lingonberry jelly for the Red Currant jelly. Of course some of the Crofut wine was included in cooking up the Lamb Gravy as well as enjoyed during the consumption of the meal!
http://www.bbcgoodfood.com/recipes/3940/leg-of-lamb-cooked-with-potatoes
Thank you for offering such a delicious wine and adding to such a wonderful meal!
--- Corey
Rockville, MD
Tuesday, January 5, 2010
Tuesday, November 17, 2009
Gourmet done easy…. But tell them it took all day!!
A friend of ours just got back from an Alaskan fishing trip and returned with fresh-caught wild salmon. I usually am not a big salmon eater unless it is Alaskan or Pacific, simply because I prefer over its mushy cousin know as farm-raised Atlantic. I did not have much to work with - some local carrots (Anoka, MN) and whatever I had in the fridge. 
I rubbed the salmon with a little olive, added some salt and pepper and grilled. Sliced the carrots and did the same. Rubbed some of the simple sauce, while both were cooking then twirled some carrots with a channel knife to garnish. Needed a little green for the plate and found I had one piece of sage tucked in the corner of the fridge. Total time 15 minutes...
Simple Crofut Grill Sauce
½ cup of your favorite BBQ sauce
¼ cup Crofut Frontenac
1 Chipotle pepper (minced)
Mix well. Rub on Veggies or Meats while on the grill… Yum!
\m/ Richard
I rubbed the salmon with a little olive, added some salt and pepper and grilled. Sliced the carrots and did the same. Rubbed some of the simple sauce, while both were cooking then twirled some carrots with a channel knife to garnish. Needed a little green for the plate and found I had one piece of sage tucked in the corner of the fridge. Total time 15 minutes...
Simple Crofut Grill Sauce
½ cup of your favorite BBQ sauce
¼ cup Crofut Frontenac
1 Chipotle pepper (minced)
Mix well. Rub on Veggies or Meats while on the grill… Yum!
\m/ Richard
Tuesday, November 10, 2009
November Cranberries
Some people do not like what November is about to bring, though my mouth starts to water when I see the corn plowed off the fields, the first snowflakes start to fly and the first holiday lights in the store fronts. While most people are thinking of winter traffic jams, I’m thinking of oven baked sweet yams! I get excited when I think of all the food-themed festivities about to come my way. One food that represents fall and the coming holidays is the cranberry. Whether fresh, dried or even jellied the cranberry seems to be at every holiday and family meal. I remember my grandmother's cranberry jell-o mold and the not-so-gourmet looking cranberry sauce being served on her best china while still retaining the ridges from the can. It seems to go with all things fall and all things holidays. Best part is it goes with another favorite holiday item …..Wine!!
November is national cranberry month and what better way to celebrate our bitter-sweet little comrade than with food and wine? Here is an easy recipe to prepare with your friends and family. This goes well with Minnesota squash such as Acorn, Butternut and my favorite Spaghetti Squash.
Keep it local!
-Richard
The What
• 1/4 cup dried cranberries
• 1/4 cup dried apricots, coarsely chopped
• 2 tablespoons whole almonds, toasted and chopped
• 1 tablespoon unsalted butter
• 1/4 teaspoon fennel seeds (toast them crushing for a great aroma)
• 1 medium shallot, minced
• Kosher salt and freshly ground pepper
• Four 2-inch-thick rib pork chops
• 3 tablespoons vegetable oil
• 1/4 cup Frontenac wine
• 1 cup canned chicken broth
• 1/2 cup heavy cream
• 2 teaspoons Dijon mustard
The How
Place fruit in a small bowl. Pour 1/4 cup boiling water over the fruit and set aside for 10 minutes. This helps soften the dried fruit. Drain, reserve the soaking water. Mix the fruit with the nuts, butter, fennel and half the shallot. Season with salt and pepper.
With a small paring knife, make a pocket starting from rounded side of each chop. Spoon the stuffing in the pork chops.
Preheat the oven to 350. Season chops with salt and pepper. In a large pan, heat the oil over medium-high heat. Brown one side of the chops until well browned about 3-4 minutes. Use tongs to hold the chops and sear the edges of the chops. Turn and brown the other sides of the chops, about 2 minutes. Transfer the chops to a baking sheet and bake until chops reach 135. This should take about 15 minutes.
Chops are in the oven, and now it’s time to make the sauce. Drain the oil from the sauté pan. Off the heat, add the Frontenac and the remaining shallots. Return the pan to the heat and cook over high heat until the alcohol is reduced by half and is slightly syrupy (the alcohol may flambé so be careful). Add the broth and the fruit soaking liquid and boil down until the liquid is reduce by about a third. Add the cream and continue to simmer until it thickens slightly. Whisk in the mustard. Season with salt and pepper to taste.
Once chops are done add any of the juices left on the pan. Arrange chops on platter and pour the sauce over the chops.
November is national cranberry month and what better way to celebrate our bitter-sweet little comrade than with food and wine? Here is an easy recipe to prepare with your friends and family. This goes well with Minnesota squash such as Acorn, Butternut and my favorite Spaghetti Squash.
Keep it local!
-Richard
The What
• 1/4 cup dried cranberries
• 1/4 cup dried apricots, coarsely chopped
• 2 tablespoons whole almonds, toasted and chopped
• 1 tablespoon unsalted butter
• 1/4 teaspoon fennel seeds (toast them crushing for a great aroma)
• 1 medium shallot, minced
• Kosher salt and freshly ground pepper
• Four 2-inch-thick rib pork chops
• 3 tablespoons vegetable oil
• 1/4 cup Frontenac wine
• 1 cup canned chicken broth
• 1/2 cup heavy cream
• 2 teaspoons Dijon mustard
The How
Place fruit in a small bowl. Pour 1/4 cup boiling water over the fruit and set aside for 10 minutes. This helps soften the dried fruit. Drain, reserve the soaking water. Mix the fruit with the nuts, butter, fennel and half the shallot. Season with salt and pepper.
With a small paring knife, make a pocket starting from rounded side of each chop. Spoon the stuffing in the pork chops.
Preheat the oven to 350. Season chops with salt and pepper. In a large pan, heat the oil over medium-high heat. Brown one side of the chops until well browned about 3-4 minutes. Use tongs to hold the chops and sear the edges of the chops. Turn and brown the other sides of the chops, about 2 minutes. Transfer the chops to a baking sheet and bake until chops reach 135. This should take about 15 minutes.
Chops are in the oven, and now it’s time to make the sauce. Drain the oil from the sauté pan. Off the heat, add the Frontenac and the remaining shallots. Return the pan to the heat and cook over high heat until the alcohol is reduced by half and is slightly syrupy (the alcohol may flambé so be careful). Add the broth and the fruit soaking liquid and boil down until the liquid is reduce by about a third. Add the cream and continue to simmer until it thickens slightly. Whisk in the mustard. Season with salt and pepper to taste.
Once chops are done add any of the juices left on the pan. Arrange chops on platter and pour the sauce over the chops.
Thursday, October 15, 2009
Another Gift of Minnesota
One of the best gifts Minnesota has to offer is its great apple orchards. To be surrounded by the fruit trees and the colored leaves is a true fall experience. Some apples are great for pies, some are great for baking and some are best simply being enjoyed right from the tree. The best part is not only enjoying the orchards and its fruits, but also keeping it real by keeping in local.
For a complete list of Orchards visit : http://www.allaboutapples.com/orchard/mn.htm
Something about fall makes me crave pork shops on the grill. Simply letting them sit in a bath of olive oil, rosemary, garlic, a little salt and fresh cracked black pepper for an hour or so before grilling to your liking. And again, nothing is better with pork that those Minnesota apples. Here is a quick recipe using sweet potatoes and apples which rocks with pork chops. It is also great w/ Salmon.
\m/ Richard
Sweet Potato Hash
Ingredients
5 bacon slices, diced
1 tablespoon olive oil
1/2 medium yellow onion
3 medium-size sweet potatoes, chopped
1 large apple, peeled and chopped
1/2 cup chicken broth
1/4 teaspoon chopped thyme (fresh whenever possible)
1/4 teaspoon chopped sage (fresh whenever possible)
1/4 teaspoon ground allspice
1/2 cup chopped toasted pecans
1 tablespoon chopped fresh parsley
Preparation
In a large skillet sauté bacon in hot oil until brown. Add onion, and sauté 2 minutes. Stir in sweet potatoes, and sauté 5 minutes. Stir in apple and next 3 ingredients, and cook, stirring often, 8 to 10 minutes or until potatoes and apple are soft. Garnish with the pecans and parsley
For a complete list of Orchards visit : http://www.allaboutapples.com/orchard/mn.htm
Something about fall makes me crave pork shops on the grill. Simply letting them sit in a bath of olive oil, rosemary, garlic, a little salt and fresh cracked black pepper for an hour or so before grilling to your liking. And again, nothing is better with pork that those Minnesota apples. Here is a quick recipe using sweet potatoes and apples which rocks with pork chops. It is also great w/ Salmon.
\m/ Richard
Sweet Potato Hash
Ingredients
5 bacon slices, diced
1 tablespoon olive oil
1/2 medium yellow onion
3 medium-size sweet potatoes, chopped
1 large apple, peeled and chopped
1/2 cup chicken broth
1/4 teaspoon chopped thyme (fresh whenever possible)
1/4 teaspoon chopped sage (fresh whenever possible)
1/4 teaspoon ground allspice
1/2 cup chopped toasted pecans
1 tablespoon chopped fresh parsley
Preparation
In a large skillet sauté bacon in hot oil until brown. Add onion, and sauté 2 minutes. Stir in sweet potatoes, and sauté 5 minutes. Stir in apple and next 3 ingredients, and cook, stirring often, 8 to 10 minutes or until potatoes and apple are soft. Garnish with the pecans and parsley
Monday, August 17, 2009
Southwest Summer Recipes
I may be from Minnesota, but I am a desert rat at heart! I first lived in the Southwest as a kid, then in my early 20s as a culinary adventure which lasted almost 6 years. Honing my passion and learning skills and was lucky enough to work with some great Chefs of the Southwest. Due to the global market and the popularity, many ingredients from the dishes of the Southwest are now available here.
I can’t wait to share these culinary adventures!
-Richard
“Sonoran Seasoning a true Essence of the Southwest”
This basic Sonoran seasoning can be made using cups, teaspoons, tablespoons or quarts. Again, most of the recipes I do were given to me from traditional cooks whom don’t really measure a thing.. It is a basic seasoning for pork, chicken and even beef to be grilled on an open flame. It truly is a taste of the Southwest.
Just mix together and keep on hand for spur of the moment BBQs:
1 part dark chili powder
1 part cumin
1 part sugar (white)
1 part black pepper
1 part salt (I like kosher or sea)
3 parts paprika
¼ part cayenne pepper
Mix and store and store for up to 4 months.
I can’t wait to share these culinary adventures!
-Richard
“Sonoran Seasoning a true Essence of the Southwest”
This basic Sonoran seasoning can be made using cups, teaspoons, tablespoons or quarts. Again, most of the recipes I do were given to me from traditional cooks whom don’t really measure a thing.. It is a basic seasoning for pork, chicken and even beef to be grilled on an open flame. It truly is a taste of the Southwest.
Just mix together and keep on hand for spur of the moment BBQs:
1 part dark chili powder
1 part cumin
1 part sugar (white)
1 part black pepper
1 part salt (I like kosher or sea)
3 parts paprika
¼ part cayenne pepper
Mix and store and store for up to 4 months.
Tuesday, June 2, 2009
Grilled Salmon & Blueberry Salmon
Another evolution of a recipe… It all starts with a thought and a couple of ingredients (I hope)
As I have stated many times before...I have the best job in the world as I get paid to play with food.
June is National Blueberry Month so I wanted to come up with a light recipe using blueberries as the focus. I used a couple of other ingredients I had in the kitchen and came up with this… Again Keep it Simple
Grilled Salmon & Blueberry Salad
2 lbs grilled salmon (cut in four)
1 handful of baby greens
1 granny smith apple (cut)
pint of blueberries
¼ cup balsamic vinegar
1 T sugar
2 c. Olive oil
Salt & Pepper to taste
Grilled piece of Ciabatta
Dressing:
Toss half pint of blueberries in mixing bowl and mash.. Add sugar and balsamic. Whisk in olive oil. Toss the sliced apples in dressing and set aside.
Toss greens with dressing and apples and lightly mix. Place greens on the serving tray and Salmon on top and garnish with remaining blueberries... Done...
As I have stated many times before...I have the best job in the world as I get paid to play with food.
June is National Blueberry Month so I wanted to come up with a light recipe using blueberries as the focus. I used a couple of other ingredients I had in the kitchen and came up with this… Again Keep it Simple
Grilled Salmon & Blueberry Salad
2 lbs grilled salmon (cut in four)
1 handful of baby greens
1 granny smith apple (cut)
pint of blueberries
¼ cup balsamic vinegar
1 T sugar
2 c. Olive oil
Salt & Pepper to taste
Grilled piece of Ciabatta
Dressing:
Toss half pint of blueberries in mixing bowl and mash.. Add sugar and balsamic. Whisk in olive oil. Toss the sliced apples in dressing and set aside.
Toss greens with dressing and apples and lightly mix. Place greens on the serving tray and Salmon on top and garnish with remaining blueberries... Done...
Friday, May 22, 2009
Weekend Walleye
Someone gave me this recipe and I had to share. I played with this yesterday and it was awesome! Thought it would be good for all the Fishermen & Fisherwomen this long holiday weekend.
Keep it reel (get it? Fishing.. …reel)
\m/ Richard
Ingredients
1 walleye fillet
Salt and freshly ground black pepper
Flour, for dredging
2 tablespoons butter
1-ounce sliced white mushrooms
1-ounce diced tomatoes
Garlic Wine Sauce (recipe follows)
6 ounces linguini, cooked
Lemon wedges, for garnish
Directions
Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour, tapping off the excess. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid has evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge.
Garlic Wine Sauce:
1 tablespoon butter
4 ounces chopped garlic
6 cups hot water
2 ounces clam base (bouillon)
1/4 cup Crofut Northwoods
3 tablespoons lemon pepper
Melt the butter in a medium saucepot over medium heat. Add the garlic and sauté until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes.
Keep it reel (get it? Fishing.. …reel)
\m/ Richard
Ingredients
1 walleye fillet
Salt and freshly ground black pepper
Flour, for dredging
2 tablespoons butter
1-ounce sliced white mushrooms
1-ounce diced tomatoes
Garlic Wine Sauce (recipe follows)
6 ounces linguini, cooked
Lemon wedges, for garnish
Directions
Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour, tapping off the excess. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid has evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge.
Garlic Wine Sauce:
1 tablespoon butter
4 ounces chopped garlic
6 cups hot water
2 ounces clam base (bouillon)
1/4 cup Crofut Northwoods
3 tablespoons lemon pepper
Melt the butter in a medium saucepot over medium heat. Add the garlic and sauté until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes.
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