Posts Tagged ‘Accredited Sommelier DebbieTrenholm’

A kaleidoscope of cheeses from Salt Spring Island

Posted by Vanessa

Friday, May 27th, 2016
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This month’s Savvy Cool Curds hails all the way from Canada’s west coast, as a tasty way to shift into summer.  Soft Chèvre is only one of many unique, handcrafted goat and sheep milk cheeses from David Wood’s Salt Spring Island Cheese Company, near Fulford Harbour south of Ganges, nestled among the Gulf Islands between Vancouver Island and the mainland of British Colombia.

Having discovered this quaint, artisan community almost 20 years ago while on a chartered sailing adventure with Savvy Company’s founder Debbie Trenholm (hmmm…maybe there was an inkling of the business on that trip!), I experienced first-hand how the simple & relaxed lifestyle is the order of the day for the local residents. 

CoolCurds_mail-2In your May Savvy Cool Curds you will find…

… very hard-to-find and delicious artisan goat milk cheese including:

Flower Chèvre
Pepper Chèvre
Romelia
Blue Juliette

Sold on Salt Spring Island Cheese? Would you like more cheese from this month’s Savvy Cool Curds? Just call our Savvy Team & we’ll arrange a special shipment for you (if it is still available that is!).  Put us on speed dial – Savvy Cool Curds Hotline 613-SAVVYCO (728-8926) or cheers@savvycompany.ca

Cheers!
Vanessa & the Savvy Team

 

Introducing…
Salt Spring Island Cheese Company

by Vanessa Simmons, Cheese Sommelier 

 

It’s hard not to fall in love with Salt Spring Island, BC, dubbed a “nature lover’s paradise”.  From experiencing remote, pristine beaches to stunning coastal scenery to gorgeous vistas and landscapes one never wants to leave.  With the discovery of Salt Spring Island Cheese Company, the hub of this small artist community, a more fitting reference might be “cheese lover’s paradise”.

Salt Spring Island Cheese Company sold their first cheese in 1996.  Twenty years later they are true to their roots, having maintained their philosophy of making the best cheese around, of family, pride and a commitment to quality in using only 100% natural ingredients in their cheeses.

All In The Family

David WoodDavid Wood (in photo at right – credit The Globe & Mail) has maintained the business as a small, family-oriented company, even though it started as a one-man show.  While he makes cheese less and less these days, all of his children, Daniel, Joshua and Thea are involved in the business in one way or another.  And impressively, all of them can make cheese too – they come by it honestly.  Daniel particularly remembers back to when he was twelve years old, milking sheep before school, and working in the shop after school and during the summer months while on school break.

Daniel is proud of their unique specialty products. He attributes his passion to his parents’ and to seeing the business grow from when he was a child. To date he’s one of the few who works on Christmas Day and is thrilled to do it too!. 

Cheesemaking Challenges

Salt Spring Island cheeses are as much a feast for the eyes as they are pleasing to one’s palate. A rainbow of color and textures from their fresh, equisite garnishes make them most distinct.   Creating such a pretty package isn’t without it’s challenges however, each cheese is individually hand labeled, and handpacked which is a lot of manual effort.

With few ingredients, cheesemaking isn’t complicated, it’s all in consistently controling the factors involved such as temperature, milk quality, milk quantity, humidity and timing among other things

In the beginning they had varying amounts of milk from little to a crazy supply availability.  The longer a cheese is aged, the more opportunity there is for something to go wrong with it (and for one to find that out through the tasting feedback loop) as in the case of their more aged, Montaña their flagship hard sheep’s milk.  Montaña is the company’s labor of love and overall favorite to produce however there is more consistency in making chèvres and the soft cheeses and more guarantee in the supply chain thus their shift in focus from sheep to goat milk. Seasonality also plays a role; recipes have to be adjusted in summer as the fat content of milk changes.

Watch for more to come…

There are a few ideas cooking up in the kitchen at Salt Spring Island Cheese Company.  Watch for additional flavours of Ruckles, their delectable soft chèvre marinated in grape seed oil among other new releases. The company also plans to expand slowly into the US.

To sum it up Daniel says “we’re a goat milk cheese company that happens to milk sheep on the side. We put a lot of pride in what we do, a lot of care and effort, with a focus on local, high quality ingredients and to doing things the right way. That’s the difference in our cheeses.”

  Cheese Tasting Notes •

 

Below are Vanessa’s tasting notes for each cheese in your Savvy Cool Curds, along with interesting tidbits, suggested food pairings & recipes to try too!  Photo credits: Vanessa Simmons

Flower Chèvre

Salt Spring Island Cheese Flower ChevreBeautifully packaged, the very small round containers are designed to show off a variety of flavors & garnishes including red peppercorns, edible flowers, roasted garlic, rosemary, lemon, chili, tapenade, truffle and basil to name a few.  Festive and fabulous for entertaining – these pretty little cheeses make great “alternative” hostess gifts.

Tasting Notes:  Inside you’ll find a soft, pasteurized, and unripened goat’s milk chèvre that is smooth, rich and incredibly creamy with a hint of tanginess and mild citrus note. 

Suggested Pairing: Serve on homemade crackers, spread on crispy baguette, melt over grilled vegetables, fold into omelets, mash into potatoes, crumble on salad. Enjoy with a crisp Sauvignon Blanc…from Canada of course!

 Pepper Chèvre

Salt Spring Island Cheese Pepper ChevreA tasty way to begin an evening is with one of the many flavored varieties of handmade artisan cheeses from this unique cheese maker.  Stunning festive on a cheese plate, or as a quick last minute entertaining idea on it’s own.

Tasting Notes:  This peppered, soft, pasteurized goat’s milk chèvre is beautifully packaged, topped with whole red & green peppercorns.  Smooth & creamy with a hint of tanginess, acidity, and a little spicy kick!

Suggested Pairing:  Enjoy on homemade crackers, wrap with smoked salmon, toss into fresh pasta for a quick and colorful dinner fix.  

Salt Spring Island Cheese RomeliaRomelia

Named after an employee, Romelia is unique among the many varieties of handmade artisan cheeses from Salt Spring Island Cheese Company. It’s rare to find this type of soft, goat milk cheese in Canada.

Tasting Notes:  Romelia is a soft, surface-ripened, washed-rind pasteurized goat’s milk cheese, sold in small wheels. Its rind is hand-washed as it ages over five weeks, which intensifies the aroma and flavor, giving it a bright orange/apricot color and “sticky” texture. The paste is smooth, and rich, but toothsome and almost fudgy when young, with tangy, slightly strong meaty flavors.  Romelia is best when ripe and runny. 

Suggested Pairing: A favourite pairing with this cheese is Michael Dolce Peach Cardamom Jam, or local stone fruit based marmalade.  Enjoy with a Canadian Pinot Gris or Pinot Grigio.  

 

Salt Spring Island Cheese Blue JulietteBlue Juliette

Blue Juliette is produced in the same style as Camembert, handmade with lots of tender loving care and very little handling throughout the cheese making process!

Tasting Notes:  This soft, surface-ripened, pasteurized goat milk cheese has a thin, mixed, velvety, white & blue/grey, bloomy rind developed due to the addition of Penicillium Roqueforti culture (used in making of blue cheese). The paste is creamy white, firm towards the center & slightly softer closer to the rind. Note the goaty fragrance, herbal & mild mushroom scent with a creamy, slightly salty & tangy flavour, slightly stronger than its sister cheese Juliette, which more resembles a mild goat milk brie.

Suggested Pairing:  Pair with a Gamay or Pinot Noir red wine.  Melt wedges into phyllo pastry squares and garnish with stewed cherries, strawberries or raspberries drizzled with a dash of balsamic vinegar.

 

Recipes to enjoy with the featured cheeses •

 

With Flower Chèvre…

Empress Honey & Salt Spring Island Goat Cheesecake

Chef Morgan Wilson, Victoria BC – The Butcher, The Baker, The Wine & Cheese Maker By the Sea,  Jennifer Schell 2015

Prep Time:  10 minutes
Cook Time:  60 minutes

Recipe for Empress Honey & Salt Spring Island Goat CheesecakeIngredients for Cheesecake

3 ½ cups Salt Spring Island Goat Cheese
½ cup mascarpone cheese
¾ cup Empress honey (or other local honey)
6 tsp. cornstarch
1 2/3 cup sour cream
6 large eggspinch salt
½ tsp. lemon juice
zest from a ½ lemon
½ tsp. vanilla extract

Ingredients for Cheesecake Base

1 ¾ cups graham cracker crumbs (for a gluten-free option use gluten-free cracker crumbs)
¼ tsp. cinnamon powder
2 ½ Tbsp. butter, melted

Method

For cheesecake: In a mixer, combine goat cheese, mascarpone, honey and starch until it reaches a smooth paste consistency.  Add the sour cream and mix further.

Gradually add in the eggs, salt, lemon juice, zest, and vanilla extract.  Mix until combined.

For cheesecake base: Mix all the ingredients together in a bowl, and then spread the mix on the bottom of a foil wrapped 6” cake ring.  Compact the crumbs and bake at 300 degrees F for 10 minutes.  Pour the prepared goat cheesecake mix on the baked base.  Bake at 250 degrees F for 45-50 minutes until firm in the center.

Yields 1 6-Inch Round Cake

“This gorgeous cake is rich but not too sweet.  The goat cheese adds a lovely tang and the beautiful Empress honey lends a sparkle of sweetness.  Serve with a sweet wine, at a table in a bee pen with a chef, a cheese maker, a beekeeper, and a goat named Bess… that’s what we did!” Misconduct Wine Co. in Penticton BC recommends Misconduct Inverno Icewine with this dessert. 

 

With Pepper Chèvre…                     

Patty Pan Squash Frittata

The Ravishing Root & Mother Felker Farms

Prep Time: 10 minutes
Cook Time: 30 minutes

Recipe for Patty Pan Squash FrittataIngredients

12 patty pan squash
1 dozen eggs
1 bell pepper
1 onion
1 large tomato
1 package of fresh Salt Spring Island Goat Cheese (Flower or Pepper)
Salt and pepper to taste (omit pepper if using pepper chèvre)
Handful of fresh herbs

Method

Preheat oven to 350 degrees F.  Cut the stem portion off the squash, leaving the ¾ of the bottom intact.  Using a melon baller or teaspoon, scoop out the inside of the squash leaving ¼ – ½ on the outside wall of the squash, and arrange on a baking sheet with parchment.

Sauté onion and bell pepper until they become translucent, add to a large mixing bowl with salt, pepper (omit pepper if using pepper chèvre), eggs, tomato and herbs and half of the goat cheese.  Using an immersion blender mix all the ingredients and fill hollowed out squash.  Top with remaining cheese.  Cook for 20-30 minutes depending on the size of the patty pan.

Serves 12 as an appetizer or 6 as a main.

 

With Romelia…

Best Burger

Rock Salt Restaurant

Chosen because of the rave review on this restaurant’s website. Add your favourite fixings including a thick wedge of Romelia & crispy bacon. 

Prep Time:  10 minutes
Cook Time:  10-15 minutes 

Ingredients

Combine:

2 large eggs (beaten)
1/4 cup minced fresh parsley
1/4 cup minced onion (really really small or burgers will fall apart)
1 Tbsp. minced garlic
1 tsp. salt
1 tsp. pepper

Then add and mix well:

1 cup breadcrumbs
1 kg hamburger meat
Wet mix
Wedges of Romelia cheese
Crispy strips of bacon

Recipe for Best Burger from Rock Salt RestaurantMethod

Form into balls and then press firmly into patties.

Burgers are always best if cooked over a flame.

Be careful to ensure that they are done all the way through but not over done.  When the juice runs clear they are done.

 

With Blue Juliette…

Salt Spring Island Stuffed Chicken with Peach and Cherry Chutney

Recipe & photo credit from thriftyfoods.com
Prep Time:
  30 minutes
Cook Time: 10 minutes 

Ingredients for the chutney

Recipe for Salt Spring Island Stuffed Chicken with Peach & Cherry Chutney2 ripe peaches, halved, pitted, and diced
1 cup pitted cherries coarsely chopped
Juice of 1 lime
1 tsp. grated fresh ginger
2 Tbsp. chopped fresh mint or cilantro
½ medium red onion, finely chopped
Salt to taste

Ingredients for the chicken

4, 6oz. boneless, skinless chicken breasts
125 g. salt spring island lemon sheep cheese (substitute Blue Juliette)
2 Tbsp. vegetable oil
1 tsp. cumin
1 tsp. chilli powder
Salt and pepper

Method

Combine chutney ingredients and let stand 30 minutes to allow flavours to meld. With a small, sharp knife, cut a pocket in the top end of each chicken breast.

Slice a wedge of Blue Juliette. Place cheese into into the pocket you made in the chicken. Brush chicken with vegetable oil, then sprinkle with spices and salt and pepper. Grill over medium-high heat 4-5 minutes per side, or until cooked through. Divide chicken among plates and serve chutney alongside. A mixed green salad would go nice with the chicken. 

Enjoy your Savvy Cool Curds!

 

 

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Big Bold Reds from Kacaba Vineyards

Posted by Debbie

Friday, November 14th, 2014
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Savvy Selections wine of the month club 
Featuring Kacaba Vineyards

– November 2014 –

 

November.  I can’t believe it.  Winter is around the corner.  In vineyards around the northern hemisphere, the grape harvest is almost complete, yet closer to home, stores are overflowing signs of Christmas holidays.  To warm up all thoughts of winter, this month we are featuring Kacaba Vineyards of Niagara’s 20 Valley (aka Beamsville Bench).

In your Savvy Selections, you will find:

This month you will find 3 BIG BOLD red wines. Just the thought of sipping on these wines should melt away thoughts of snow.  Don’t get me wrong, I am an avid skier & I am eager for the snow to fall.  When the Savvy Team tasted these Kacaba wines, I imagined enjoying them by the fire after a day of hard core skiing. However you enjoy this month’s Savvy Selections wines….you are in for a treat and will enjoy the special prices too!

2011 Terrace Vineyard Syrah -a wine we frequently showcase during Sommelier led wine tastings our team hosts 

When I visited Kacaba in August this year, they offered me samples straight out of the barrel.  That is always a treat.  A few months later, I sampled the same wines again and was equally impressed. I am confident that you will like these wines.  You are amongst the first to receive them as they were just released at the winery in time to be included in Savvy Selections. These wines are Just released!

2013 Cabernet Franc A gorgeous wine full of aromas & tastes of red roses, well balanced with a smooth texture.

2013 Merlot Completely different from the Cabernet Franc, this Merlot is jammy loaded with black fruit flavours. 

OPTIONAL WINE

2012 Reserve Syrah $44.95 (reg $66.95).  This wine is not yet released at the winery, but available to Savvy Selections subscribers.  Heralding from the incredible 2012 vintage, it is pure velvet!  Amazingly, it drinks well now or will continue to improve as it is cellared for 10+ years.  This wine & special price is still available – just call us to arrange a shipment for you.

You won’t find these Kacaba wines at the LCBO

We have done it again!  Our Savvy Sommeliers have found wines (and great prices) that we are confident you will enjoy…every sip!  Kacaba has a few wines available at the LCBO, yet as a small winery, there are loads more that are only available from the winery.  Call on us at anytime you would like additional bottles of your favourite Kacaba wines – or other wineries we have featured in Savvy Selections.  Your Canadian Wine Hotline is 613-SAVVYCO (728-8926) or send me an email to debbie@savvycompany.ca.

Cheers & Enjoy!

Debbie & Savvy Team

 

Introducing…

Kacaba Vineyards & Winery

Presented by Savvy Sommelier Debbie Trenholm

kacaba winery colour

“I love my job”, quietly states Kacaba’s winemaker John Tummon. And making wine is his second career.  John had been an amateur winemaker inspired by those in the Kitchener Waterloo Winemakers Guild.  “With this group, I was able to switch my mind off from my day job in the fitness industry to focus on learning and fine-tuning my winemaking skills.”  As a result, John’s wines won international wine competitions.  Surrounded by many incredible amateur winemakers & wine judges, like John, doors began to open with opportunities to new wineries in Ontario.

Did you say Fitness industry?

john tummonWhen I interview winemakers & winery owners, I always find it fascinating to learn how that person came to the wine world.  In John’s case, in the mid-1970s he established & operated Wynne International – North America’s largest and oldest distributors of fitness equipment including some products you may already own:  BodyCraft, Polar heart rate monitors, Health O Meter, Tunturi rowing machines and the list goes on.  Additionally, Wynne manufactured exercise equipment under its own label too.  30 years later and 600 fitness stores later, at the age of 56, John stepped out of the fitness industry.

Why wine?

It was natural.  John explains, “I grew up on a farm – we grew all of our own vegetables. I began making wine when I was in university all because I wanted to make my own food – wine included.  At Waterloo, I was working on my Honours Science degree and everyday I applied science to making food and wine”.

Fast forward several decades…when John met Michael Kacaba, there was instant synergy.  Kacaba Vineyards had already had completed a couple of vintages.  Michael was on the lookout for a winemaker.  It was a bonus when he found a seasoned businessman who wanted to make wine professionally.  Since then, both men combined their extensive business experience and passion for fine wines to grow the winery…and most importantly build a reputation for quality wines, especially for red wines.

Syrah you say?

Michael had a dream of planting Syrah grapes. Neighbouring winery owners cautioned him, but he was determined to prove them wrong.  Kacaba was one of the first to plant Syrah in Ontario.

The story goes that Michael did extensive research to find vines that should survive the Niagara climate.  He found these vines in California of all places.  He ventured out to west & brought them back in his luggage.  “It gets better,” says John with a laugh, “of all the luggage aboard that flight, the airline lost his suitcase full of ready-to-plant vines.  The suitcase was sent back to California while Michael arrived back in Niagara safe and sound.”  How did this adventure turn out? “Well, it’s a longer story that Michael should really tell.  Let me just say that Michael’s skills as a lawyer came in handy and eventually the suitcase reappeared and the vines were quickly planted”, laughed John.

Today Kacaba has 3 distinct Syrah vineyards and John reports that, “I am happy to say that the vines have survived. Our neighbours who have since planted Syrah have not necessarily had the same success.” He is making particular reference to this past winter.  The harsh conditions and the cold spring wiped out many vineyards of Syrah vines.  Some wineries in Niagara lost upwards to 80% of their vines. Kacaba’s vineyard was not affected.

John explains that the land around the winery slopes along the Niagara Escarpment and weaves by a stream all the while being protected by very large trees forming a microclimate. And of course, coupled with the John’s winemaking magic, Kacaba wines continue to impress.

The high point so far?

Kacaba wines are continuously winning awards & proudly post a road sign announcing their latest medal. Which is the award that means the most to John so far?  “Wine Access Magazine picked our Reserve Syrah 2009 as the best red in Canada.  To me, that is like winning the Stanley Cup.  It was the first time this top award was given to a winery in Ontario for best red wine”.

We are delighted to introduce you to Kacaba’s fine red wines….and at least one Syrah!

Oh and…how do pronounce the winery name?
Ka-sah-ba…or delicious!

 

~ SAVVY SOMMELIER TASTING NOTES ~


Whenever I encounter a person stating that Ontario red wines don’t impress like those from California, Argentina or Chile, I shrug my shoulders and remind them that our vineyards are in cooler climates. Yet Kacaba has shown that they can make red wines using Syrah, Cabernet Franc, Cabernet Sauvignon & Merlot that will turn heads.  Kacaba’s winemaker John (in photo) explains that “growing grapes in temperatures of 28-32C is difficult.  At these high temperatures (like they experience in the southern hemisphere), the vines actually shut down. In cooler climates like Niagara, our grapes actually ripen slower creating greater fruit flavours, violets, black fruit in the wines”.

Terrace Vineyard Syrah VQA 2011

$22.95 special Savvy Selections price
(regular $24.95)

Savvy Sommelier Tasting Notes: This garnet coloured wine has aromas that remind us of a bouquet of red roses.  This elegant smell is further enjoyed with flavours of vanilla, black fruits (think black berry & cherry) with a layer of dark chocolate.  Rich, smooth & well-balanced, during our panel tasting one of our Savvy Sommeliers stated that, ‘this reminds me of a Black Forest Cake’.

Suggested Food Pairings:  “Hands down, this wine is equally good with lamb or saucy ribs”, says John.   It is definitely a meaty wine, also serve with spicy sausage, steak or roast beef…with all the trimmings of course!

Cellaring: It is ready to be enjoyed now, or cellared for 5 years.  No real reason to wait!

 

Merlot VQA 2013

$20.95 special Savvy Selections price
(Reg $24.95)

Savvy Sommelier Tasting Notes: Fire engine red in colour, there are aromas of red & black plums, licorice, pencil shavings, even a bit of molasses. Then when you sip it, “this wine reminds me of boysenberry jam.  There is a sweet fruit & warm spice combo going on”, one of our Savvy Sommeliers remarked during the Savvy Selections panel tasting.

Suggested Food Pairings: Another red wine for BBQed meats, hearty stews or rich cheeses.

Cellaring: This wine has just been bottled.  We recommend to wait a few weeks so that it can settle out the bottle shock.  Additionally, it will continue to evolve if you lay it down for 2 -5 years.

 

Cabernet Franc VQA 2013

$16.95 special Savvy Selections price
(Reg $18.95)

Kacaba Cabernet Franc 2013 Barrel SampleJohn explains that with Cabernet Franc, the trick is to allow the fruit to hang on the vines as long as possible.  In our vineyard, we leave them on 2 weeks or so after our neighbours have already picked.  The benefit is that the wines are bigger & bolder with loads more extraction of ripe fruit.” John reports that in 2013, the Cabernet France vines were very rigorous and that he had 30-40% over regular yields. More ripe fruit means more great wine! 

Savvy Sommelier Tasting Notes:   You are the first to try this wine as this wine was just released in time to be included in your Savvy Selections. The aroma is beautiful full of red roses and different from the Syrah, red cherry.  With each sip, the flavours intensify of juicy pomegranate, smooth texture and some grippy tannins that will subside with food or with more aging in your cellar.

Suggested Food Pairings: Fire up the BBQ and enjoy pork tenderloin, grilled kebabs even hamburgers.  For something completely different, enjoy with a steaming bowl of French Onion Soup – recipe follows.

Cellaring: This wine has just been bottled.  We recommend to wait a few weeks so that it can settle out the bottle shock.  Additionally, it will continue to evolve if you lay it down for 2 -5 years.

 

~RECIPES TO ENJOY WITH YOUR SAVVY SELECTIONS~

 

With Kacaba Cabernet Franc…

Classic French Onion Soup

Fine Cooking Magazine – October 2009
Serves 6

Served with a tartly dressed green salad, this soup is hearty and filling enough for a light supper. I like th convenience of using chicken broth, but if you have a good beef broth on hand, feel free to use it for even deeper flavor.

Ingredients

4 Tbs. unsalted butter
6 large yellow onions (about 3 lb. total), sliced about 1/8 inch thick
Salt and freshly ground black pepper
2 tsp. all-purpose flour
1 cup dry white wine (not oaky), such as Sauvignon Blanc or Pinot Grigio
8 cups homemade chicken or beef broth, or low-salt canned chicken broth
1 sprig flat-leaf parsley, 1 sprig fresh thyme, and 1 bay leaf tied together with kitchen twine
1 baguette, cut into as many 3/s-inch slices as needed to cover six soup crocks
1 1/2 cups (about 6 oz.) grated Gruyere cheese

Method

In a large, wide soup pot, melt the butter over medium heat. Add the onions and season lightly with salt and pepper. (It might seem like you have far too many onions, but they’ll cook down to about one-quarter of their original volume.)

Cook the onions gently, stirring frequently, until they’re very soft and have beg u n to turn a dark straw color, 35 to 45 min.

When the onions are ready, stir in the flour and cook for 3 to 4 min, stirring frequently. Pour in the wine and increase the heat to medium high, stirring and scraping to loosen any caramelized juices, until the liquid is mostly reduced, 5 to 8 min.

Add the broth, toss in the tied herbs, and bring to a simmer.

Season to taste with salt and pepper and simmer for 20 to 30 minutes to infuse the broth with onion flavor; the onions should be soft but not falling apart.

Remove the herb bundle and taste the soup for seasoning.

The soup can be made ahead to this point and then cooled and refrigerated for a few days.

To serve

Heat the oven to 350°F, put the baguette slices on a rack, and toast lightly (7 to 10 min).  Set aside.

Increase the oven temperature to 450°F. Bring the soup back to a simmer.

Set six ovenproof soup crocks on a heavy baking sheet and ladle the soup into the crocks. Float a few toasted baguette slices on top, enough to cover the soup surface without too much overlap.

Top the bread with a handful (about % cup) of the grated Gruyere. Slide the baking sheet into the oven and bake until the cheese is melted and just browning in spots, 10 to 12 min.  Serve immediately. 

 

With Terrace Vineyard Syrah …

Molasses Rum Grilled Pork Tenderloin

From Chef Michael Smith’s Kitchen Cookbook
Serves 4 to 6

Ingredients

½ cup of molasses
¼ cup of spiced rum
2 Tbs of grainy mustard
1 Tbs soya sauce
1 teaspoon of ground allspice
1 teaspoon of your favorite hot sauce (optional)
2 pork tenderloins (trimmed)salt & pepper to taste

 

Method

In a large Ziploc bag, put in the molasses, rum, mustard, soy sauce, all spice & hot sauce.  Seal bag and with your hands mix ingredients in the bag.

Add to the bag the pork tenderloins. Seal & massage the marinade into the meat, distributing evenly. Refrigerate for atleast 1 hour (or overnight).  At this point, you can freeze the meat with marinade so that it is a snap to cook at a later date.

Prepare your BBQ to the highest setting.

When BBQ (or oven grill) is ready, place the tenderloins diagonally across the grates of the grill.  Grill turning once or twice until done.  This will take about 15-25 minutes depending on the thickness of the meat.

Transfer the pork to a serving platter and loosely tent with foil to let rest for a few minutes.

While meat is grilling, pour marinade into a small saucepan.  Boil on medium heat to reduce to a decadent sauce.

Slice pork and arrange on plates.  Drizzle sauce over each.  Serve with grilled vegetables, rice or couscous.

 

With Kacaba Merlot …

Mom’s Pot Roast & Dumplings

From Debbie Trenholm’s family kitchen
Serves 8 or more

Note from Debbie: This recipe is what my brother & I would always ask Mom to make when we came home from university – a true comfort food. Now we make it for her!

Kacaba Merlot 2013 Barrel SampleIngredients

5 lb blade or cross rib roast
2 Tbs oil
3 or 4 onions, chopped
1/3 cup vinegar
1/3 cup molasses
1 cup water (or more)
1 can (796 ml) tomatoes (diced with spices is good)
1 cup sliced carrots
1 cup raisins
2 to 3 tsp ground ginger
1 tsp celery seeds (or celery salt)
salt and pepper to taste

Method

In a large Dutch oven, brown all sides of meat in oil. Remove meat from pan and brown the onions in the drippings. Add carrots, tomatoes and remaining ingredients including meat. Cover and simmer 5 to 6 hours until tender. Can also be done in a slow cooker: cook for 8 hours or more.

Note: Serve with dumplings (see below) on the first day as it thickens the “gravy”, then serve with potatoes. I also cook my vegetables separately – cabbage, turnip, carrots, cauliflower etc. and serve with pot roast.  After several meals, the leftover roast and gravy makes a wonderful base for soup – just add water to desired consistency, add veggies, lentils/beans, pasta or rice.

My Great Grandmother’s Dumplings

Ingredients

1 cup flour
2 tsp baking powder
1/2 tsp sugar
1/2 tsp salt
1 to 2 tsp fresh or dried parsley (optional – looks nice!)
approx. 1 cup milk

Method

Sift the dry ingredients together. Stir in milk slowly to make the batter thin enough to take up by rounded spoonful with a wet tablespoon.

Bring finished stew or pot roast to the boiling point. The gravy should be shallow enough so that the dumplings rest on the meat or vegetables as they cook. Put spoonfuls of batter on the stew. Cook uncovered for 10 minutes. Cover and cook for an additional 10 minutes without looking.  Makes 6 to 8 dumplings.

 

Enjoy your Savvy Selections!

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