St. Francis Winery & Vineyards

Nothing says it’s like the 4th of July than grilled foods, oysters and yummy desserts. Try some of these recipes for your July 4th celebration this year. In addition to these five recipes, be sure to check out the recipes available on the Wine Trail Traveler website which includes more recipes for Sangria.

Savoy-Lee Sangria

Sangria for the 4th of July

Ingredients

1 bottle of Savoy-Lee Johnson Mountain Picnic Blush Wine or dry fruity rosé
1 lemon, cut into wedges
1 orange, cut into wedges
1 lime, cut into wedges
2 T sugar
1 small can of diced pineapple (with juice)
1 small container of sliced, sweetened frozen strawberries (thawed)
2-4 c of ginger ale (preference)

Notes

1. Pour Savoy-Lee Johnson Mountain Picnic Blush Wine in a pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine.
2. Toss in the fruit wedges (leaving out seeds) and pineapple then add sugar.
3. Mix well.
4. Chill overnight.
5. Add strawberries and ginger ale just before serving.
6. Use fruit wedge or fresh strawberry for garnish..enjoy!

Makes approximately 10 – 12 glasses of Sangria.
NOTE: Do not double recipe – make individual batches.

Recipe provided by Savoy-Lee Winery & Vineyard, Virginia.

Zinfandel Cherry & Chocolate Chip Triangle

Makes about 30 pieces

Pairs with: Zinfandel

Ingredients

1 2/3 cups quick cooking rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 tablespoon baking powder
1/4 teaspoon salt
3/4 cup butter, room temperature
2/3 cup sugar
2/3 cup brown sugar
1 large egg
2 teaspoons vanilla extract
6 ounces semi-sweet chocolate chips
3 ounces bar milk chocolate
3/4 cup dried cherries, cooked in red wine and chopped
1 cup St. Francis Zinfandel reduced to 1/4 cup

Directions

Preheat oven to 375 degrees. Grease two cookie sheets. Place the oats in a food processor and grind to a powder then stir the dry ingredients together. Place the butter in a mixer and whip until light. Add both sugars. Whip until fluffy then whip in the egg and vanilla. Pour in the dry ingredients and mix thoroughly. Add the cherries and chocolate chips. Mix again. Carefully fold in the reduced Zinfandel without over blending. Roll dough into 1½ inch balls. Place the balls of dough on the greased cookie sheets about 1½ inches apart and shape into triangles with fingers. Bake for 8-10 minutes then allow triangles to cool on a rack. May be refrigerated in airtight containers.

Recipe provided by St. Francis Winery & Vineyards.

Grilled Veal Chops with Mushroom & Red Wine

Ingredients

Chops:

6 veal chops, cut about 1 to 1 ½ inches thick
peanut oil
salt and pepper

Marinade:

2 tbsp. Fresh rosemary, finely chopped and crushed in a mortar
1 large red onion, peeled and thinly sliced
1 tsp. Freshly ground black pepper
1 cup peanut oil

Sauce:

2 tbsp. butter
1 tbsp. good olive oil
3 tbsp. fresh shallots, minced
3 cups fresh, assorted mushrooms, cleaned and thinly sliced (try crimini, shiitake and/or fresh morel mushrooms)
1 cup Merlot (or other dry red wine)
2 cups stock (veal or chicken)
salt and pepper, to taste
1 tbsp. each: chopped fresh rosemary, parsley and chives

Directions

Marinate the chops: Stir together the marinade ingredients in a small bowl. Place three of the chops in a large reclosable plastic bag, add half the marinade, seal, and turn the bag in different directions until the chops are fully coated with the marinade. Try to evenly distribute the onions as well. Repeat with remaining three chops. Marinate at room temperature for 1 ½ to 2 hours.

Prepare sauce: Heat the butter and the olive oil in a large sauté pan over medium-high heat. Stir in the shallots and sauté until they begin to turn translucent. Add the mushrooms and a pinch of salt and sauté, stirring occasionally, until mushrooms are lightly browned and fully cooked. Add the wine to the pan and simmer until about half of it has reduced. Add the stock to the pan and simmer until sauce has reduced by about half again, or until slightly thickened; remove pan from heat. Season with salt and pepper, to taste, and set aside until chops are grilled.

Grill chops: Remove chops from bags and pat them with paper towels to remove excess oil. Sprinkle them generously with salt and pepper, then place them on a preheated grill (charcoal or gas). Grill chops 6 to 7 minutes on the first side or until nicely marked. Turn chops over and continue grilling until desired doneness is reached (approximately 3 or 4 more minutes). Remove chops to a platter, cover lightly with foil. Bring sauce to a boil, add the herbs and remove from heat. Place a chop onto each of six serving plates, ladle a large spoonful of mushroom sauce over the top of each and serve immediately. Makes 6 servings. 

Recipe provided by Schug Carneros Estate .

Oysters on the Half Shell with J Mignonette

Ingredients for Oysters on the Half Shell

¼ Cup J Vintage Brut, reduced to 2 Tbls
2 Tbls O Brand Citrus Champagne Vinegar
2 Tbls Shallots, finely minced
To Taste Fleur de Sel or Kosher Salt and White Pepper

Directions for Oysters on the Half Shell:

Combine above ingredients and mix well. Place a teaspoon in each oyster half.

Ingredients for Cocktail Sauce

¼ Cup Ketchup
¼ Cup Chili Sauce
1-2 Tbls Horseradish
To Taste Lime Juice and Tabasco
Optional ¼ cup Port Wine reduced to 1 Tbl

Directions for Cocktail Sauce:

Combine all ingredients and stir well.

Recipe provided by J Vineyards.

Wild Mushroom Crostini with Truffle Oil

Ingredients

½ pound mixed wild mushrooms (such as chanterelle, porcini, oysters, crimini, or shiitake)
2 tablespoons unsalted butter
1 teaspoon minced fresh garlic
¼ cup dry white wine
¾ teaspoon kosher salt
¼ teaspoon black pepper
1 thin baguette
Good olive oil
2 tablespoons white truffe oil

Directions

1. Thinly slice mushrooms. In a medium sauté pan over medium heat, heat butter until it bubbles. Add mushrooms and garlic, and stir until mushrooms wilt but are not browned, about 2 minutes. Add wine; cook and stir another 2 minutes, or until most of liquid has cooked away. Remove from heat and season with salt and pepper.

2. Preheat oven to 300°.

3. Slice baguette into ¼ inch rounds, brush lightly with olive oil, and toast on a baking pan about 10 minutes, or until crisp and very lightly browned.

4. Place a tablespoon of mushroom mixture on top of each slice. Transfer crostini to a serving plate, drizzle with a little truffe oil, and serve immediately. Crostini can also be kept warm in the oven 5 minutes before adding truffe oil and serving.

Serves 10/Makes 20

Recipe provided by J Vineyards.

Cheers!
Kathy