Recipes – Two Mountain Winery Fri, 11 Nov 2016 20:30:17 +0000 en-US hourly 1 Mom’s Spicy Sausage & White Bean Soup Sat, 12 Oct 2013 01:30:36 +0000

1 Tbs. extra-virgin olive oil
1 medium yellow onion, chopped

1 Tbsp Garlic, finely chopped
3/4 lb. hot Italian sausage, casings removed
2 medium cloves garlic, minced
2 15-oz. cans cannellini beans, rinsed and drained
1 small head escarole or kale, chopped into 1- to 2-inch pieces, washed, and lightly dried
1 cup low-salt canned chicken broth
1-1/2 tsp. red-wine or red wine vinegar; more to taste
Kosher salt
1/4 cup freshly grated Parmigiano-Reggiano

2 tbs. chopped sundried tomatoes

Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.

When all the escarole or kale is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

Freezes well.

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Seafood with Curry/Coconut Milk Sat, 12 Oct 2013 01:30:10 +0000 •        1-1/2 cups light coconut milk

•        1-1/4 pounds fresh cod or monkfish
•        1-1/4 pounds fresh mussels, scrubbed & debearded
•        1-1/4 pounds tiger prawns, shelled & deveined
•        cooked Thai (jasmine) rice or fresh pasta noodles
•        1 red Thai Chili, deseeded & sliced (substitute dried red pepper flakes – about ½ tsp)
•        1 green Thai chili, deseeded & sliced (jalapeno may be substituted)
•        3 stalks lemon grass
•        2 – 3 tablespoons chopped cilantro

Also Required:
•        Deep pot or Wok

Cut the lemon grass in half lengthways and then into 3 inch pieces; bruise it by smashing with the back of a heavy knife. Bring the coconut milk to the boil in a wok or deep pot and add chilies. Add the mussels to the wok and cover. Steam the mussels and remove as soon as they open. Reduce the coconut milk to a simmer and add the fish & prawns. When fish is opaque and the prawns are bright pink, remove them from the wok and set aside with the mussels. Return sauce to the boil and reduce quantity by half. Return all seafood to the wok and heat through. Serve with fragrant Thai rice or Tagliatelle pasta – garnished with cilantro (Seafood should be barely cooked to keep it tender).

Serves 4

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Ham and Gruyere Bites Sat, 12 Oct 2013 01:29:22 +0000 1/4 pound ham, diced

2 oz Gruyere cheese, grated

2 oz extra sharp cheddar cheese, grated

1/4 tsp hot sauce

1tsp. Dijon mustard

1tsp crushed garlic

3 T minced shallots

1 sheet puff pastry cut into 2 inch squares

1 large egg, beaten with 1 tsp cold water

Salt and fresh pepper, to taste

Preheat oven to 375. Line a baking sheet with parchment paper.

Lightly sauté shallots in a teaspoon of olive oil. Set aside and let cool. In a mixing bowl combine ham, cheeses, salt and pepper, hot sauce and garlic, mustard and shallots. Mix well.

Brush squares of puff pastry with the beaten egg wash, and then put a heaping teaspoon of the ham and cheese mixture in the center of each square. Fold squares corner to corner, forming triangles, and gently seal the edges together. Put the triangles on the baking sheet and brush tops with egg wash. Bake about 15 minutes or until lightly browned.

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Mom’s Spicy Chocolate Bread Pudding Sat, 12 Oct 2013 01:28:56 +0000 1 loaf French bread or Challah, cubed

3 cups whole milk
¼ cup heavy cream
1 cup sugar
1 cup packed brown sugar
¼ cup cocoa powder
1 TBSP espresso powder
1 TBSP vanilla
1½ tsp cinnamon
Pinch of salt
Chocolate chips (½ bag)
¼ tsp Chili Powder
1/8 tsp (or less) cayenne pepper
7 eggs, lightly beaten
4 ounces semi sweet chocolate, grated  (hand grate or use a grater attachment on a food processor)
4 ounces bittersweet chocolate, grated

Preheat oven to 350º

Lightly grease a 13×9 inch baking dish and place the bread in the dish.  Sprinkle the chocolate chips randomly over the bread.

In a large bowl, whisk together the milk and cream.  Using another bowl, combine the sugars, cocoa powder, espresso powder, cinnamon, salt, chili powder and cayenne powder.  Add the sugar mixture to the milk mixture and blend well.  Add the vanilla extract to the beaten eggs.  Add the egg mixture to the milk mixture and mix well.

Stir the grated chocolate into the mixture (this is kind of like mixing peat moss in water. It takes a bit of stirring).  Pour the mixture over the cubed bread in the pan.  Let the mixture stand, about 20 minutes or until the bread is all moist.  Bake the pudding for 1 hour or until set.  Check the pudding in the middle with a knife and it should come out clean.

Serve with a glass of Two Mountain Winery Vinho Vermelho  and say “Good Night.”

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Chipotle Meatballs Sat, 12 Oct 2013 01:08:01 +0000 Meatballs
  • 2 slices bacon, minced
  • 2 garlic cloves, minced
  • 2 large eggs
  • 1/2 cup bread crumbs (plain or Italian style) Panko works great.
  • 1 1/2 teaspoons salt
  • 1 1/2 pounds ground pork
  • 2 teaspoons dried oregano or finely chopped fresh mint
  • 1-2 teaspoons chipotle chili powder (or a couple teaspoons of adobo sauce)


  • 2 Tbsp olive oil
  • 1 medium onion, chopped, about 1 cup
  • 3 garlic cloves, minced
  • 1-3 canned chipotles in adobo, minced fine and sauce reserved
  • 1 28-ounce can crushed tomatoes (preferably fire-roasted)
  • 1 teaspoon dried oregano
  • 1/2 cup beef or chicken broth


1 Preheat oven to 400°F. Mix all the meatball ingredients together in a large bowl and mix well with your clean hands for a minute or two. Integrate the mixture well, but don’t overwork it or the meatballs might get tough.

2 With wet hands or an ice cream scoop, form meat into about 16 plum-size balls and space them out in a 13-by-9-inch baking dish, or, if you have one, a mini-muffin tin. Bake until lightly browned, about 15 minutes.  To use as an appetizer dish, form walnut sized meatballs and bake about 10 minutes.

3 While meatballs bake, heat the olive oil in a sauté pan over medium-high heat and sauté the onions until they just start to brown. Add the garlic and cook for 1 minute, then add the minced chipotles, the can of tomatoes, oregano or mint, and beef broth. Mix well and add salt to taste. If you want more chipotle flavor, add the reserved chipotle sauce spoonful by spoonful, mixing and tasting between spoonfuls. Boil the sauce uncovered as the meatballs cook.

4 When meatballs are ready, put them into the sauce and toss to coat. If the sauce is too thin for your taste, continue to boil it down for a few minutes. Otherwise, serve with rice, tortillas or polenta. Garnish with cilantro to serve.

Yield: Serves 6-8.

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Did you say ‘Case of Syrah’? Sun, 27 Jan 2013 20:53:00 +0000 Queeeeeee seraaaaaa….

Oh, you were being wistful and ironic? In any case, (oh the plays on words), we’ve got NEWS for you!

Rivaled only by the 2011 Riesling and the Brothers No. 3 for most award-winning wine on our current pour list, the newly released 2009 Syrah is winning medals, and for all the work that we put into it and the others, we have to share our excitement! Recently announced:


Gold Medal, 2013 World Wine Championships
Silver Medal, 2013 San Francisco Chronicle Wine Competition
91 Points, Exceptional, Beverage Tasting Institute
So, celebrate October’s wine club shipment with a recipe from Mom’s cook book! (This recipe was also included in the shipment but with all this awesome news, we’re paying it forward.)
Grilled Cedar Planked Salmon with TMW Syrah Reduction Sauce

1 Cedar Plank
1 large fresh salmon filet, skin on
Syrah Reduction Sauce (recipe below)
Olive Oil
Kosher Salt
1) Presoak cedar plank in water for 1-4 hours before using. Place a bowl/plate on top to submerge.

2) Preheat the grill to 400°F or medium-high. Season the planks with a little sea salt. Then place the empty wood planks on the grill for 3 to 5 minutes, until it starts to smoke and crackle. This is called “seasoning the plank”. This helps draw out a little flavor from the wood.

3) Cut the salmon into serving-size filets (about 6oz each). This will ensure help in cooking and serving. Brush the salmon filets with Extra Virgin Olive Oil and sprinkle with salt. Place the pieces on the plank so they don’t hang over.

4) Grill for 12 to 15 minutes over direct heat or for 20 to 30 minutes over indirect heat. Keep a water spray bottle next to the grill to spritz the edges if they flame up. It’s completely normal for the plank to char or even catch a little flame. Just a quick spray will put it out.

5) As the filets cook, brush periodically with Syrah Reduction Sauce.  Reserve the remainder to serve with the salmon.

6) Cook until the filets register 135°F internal temp on your thermometer or until the salmon flakes slightly when pressed. When using a thermometer take a reading from the thickest part of the salmon.

7) Remove the plank from the grill and let cool for 1 minute. Transfer to a fresh plank or place it on a top of a tile to protect your table.

Syrah Reduction Sauce
1 tablespoon unsalted butter
3 small shallots, diced
2 tablespoons tomato paste
1 1/2 cup Two Mountain Winery Syrah
1 cup vegetable stock
1 tablespoon balsamic vinegar
3 tablespoons unsalted butter


1. In a skillet, melt 1 tablespoon butter, and sauté shallots.
2. Mix in tomato paste.
3. Increase heat and add wine and allow to reduce for about 20 minutes.
4. Then add the vegetable stock and balsamic vinegar. Continue to reduce sauce.
5. When reduced about one third, add the 3 tablespoons butter and allow to thicken slightly.
6. Salt and pepper to taste.

Thanks, Momma (for the sweet recipe and the sweet photos)! And thanks to all of you to continue to enjoy our wines!

For more 2009 Syrah awards, click here.

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