Since our Red Wine Release Open House had to be cancelled this weekend, Sue-Ann has taken the show online with Facebook Live. We're sad not to be able to celebrate with you in person, but at least this way you get a virtual taste of our fun and fab new wines.
Like our Facebook page to see Sue-Ann in action! https://www.facebook.com/sueannstaffestatewinery/
Today's recipes:
Marinated Goat Cheese with Garlic, Basil & Orange Zest
2019 Fancy Farm Girl Foxy Pink
Serves 6-10
Ingredients
- 1 (12 ounce) container soft fresh goat cheese, chilled
- 3⁄4 cup extra virgin olive oil
- 1 tablespoon peppercorn
- 1 teaspoon allspice berry
- 2 garlic cloves, finely minced
- 2 tablespoons finely minced fresh ginger
- 1⁄3 cup fresh basil, slivered
- 1 teaspoon orange zest
Method
- Cut goat cheese into 1/2 inch thick slices. Arrange the slices in a single layer in a pie plate or baking dish.
- In a small saucepan, combine the olive oil, peppercorns and allspice berries.
- In a small bowl, combine the garlic, ginger, basil and orange zest.
- Place the saucepan over medium-high heat and cook until the peppercorns begin to pop, about 2 minutes.
- Remove the pan from the heat and immediately stir in the garlic mixture. After 5 seconds of stirring, pour the hot mixture over the goat cheese.
- Marinate in the refrigerator at least 3 hours.
- To serve, transfer the chilled cheese to a serving plate. Serve at room temperature with crackers.
Source : Wendy Staff, via “Fast Appetizers” by Hugh Carpenter and Teri Sandison
Sue-Ann’s Black Olive Tapenade
2017 Chestnut Tree Cabernet Franc,
2017 Chestnut Tree Bourboned Barrel
2017 Gritstone Cabernet
Serves 4-6
Ingredients
- 1 cup chopped black olives
- 1 cup chopped green olives (with the pimento)
- 1 cup chopped Kalamata olives
- 1 - 2 tbsp capers
- 1 fresh garlic cloves, minced
- 1 tbsp minced onion
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- juice from half of one lemon
- fresh ground pepper
- 1 - 2 tbsp chopped fresh parsley
Method
- Combine all the above ingredients.
- Let rest in refrigerator for at least 24 hours.
- Enjoy!
Note: I like to chop the olives quite small for this tapenade. If you really wish, you can puree this recipe.
Source : Sue-Ann, via Kendall-Jackson
Sue-Ann’s 2020 “Virtual Red Wine Open House” Pork Ribs
2018 Bank Barn Baco Noir
2019 Bank Barn Baco Noir
What I did for 2 racks of baby back pork ribs (7 bones / rack)
-preheated the oven to 275°F;
-removed the membrane sheath from the underside of the ribs;
-rubbed salt, pepper and Zooma Caters “Dry Rib Rub” all over them (available at Tintern Road Clothing / Jack Fashion in Jordan, ON a joint business with Zooma Caters);
-wrapped the ribs in 2 layers of heavy tin foil; and
-baked for 4 hours at 275.
As they were cooking I made a own jazzed up BBQ sauce by bringing to a soft boil:
-1 jar of BBQ sauce
-1/2 cup packed brown sugar
-1 teaspoon liquid smoke flavouring (because it was too rainy to BBQ or smoke outside)
-1 tablespoon apple cider vinegar
-pinch of chili flakes
-1 teaspoon garlic powder
Continue to very gently boil until it is thick (about 15 min).
Then….
-removed ribs from foil onto a tray;
-slathered with BBQ sauce;
-returned to the oven under the broiler for 5 min (WATCH!!!) until they are shiny, gooey and slightly caramelized on the outside;
-removed from the oven and let cool for 5 minutes; and
-pulled apart and enjoyed!
