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Paula's Meyer Lemon Shortbread Ingredients 2/3 butter at room temperature (salted butter or use a little more salt in the recipe) Directions Preheat the oven to 325. Cream the butter and add each sugar, beating until the mixture is well blended. Beat in the flour with the baking powder, salt and lemon rind. Press the dough into a nine inch pie pan or fluted tart pan. Bake until firm and very lightly brown on top. Do not allow to brown more than slightly; turn the oven down to 300 if necessary. It will bake about 30-40 minutes. Remove from oven and allow to rest about 5 minutes, then cut through in the pan with a small sharp knife to make 16-20 wedges. Carefully remove to a plate after about 10 minutes more cooling. Variations: (1) reduce the amount of flour to 1 1/2 cups, add 1/3 cup roasted, unsalted almonds with the skins, ground, and 1/2 t. almond extract instead of the Meyer lemon rind; (2) use 1/2 t. vanilla extract instead of the lemon rind. Note that the shortbread sent to wine club was baked in sheet pans and cut in traditional rectangles but I like to make wedges for serving at home (they are pretty!) This is a great dessert served with dried fruit, bourbon and black coffee after a hearty meal with Hawkes cabernet. |
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Janne's Pain d’amande Cookies This recipe comes from a fantastic baking book called Sweet Miniatures by Flo Braker. The only thing I found imperfect about the original recipe was its lack of salt. I’m a salt fiend, particularly when it comes to sugary treats as it offsets the sweetness nicely, so I’ve added salt into the dough recipe. If you found your cookie too salty, omit the last step of sprinkling the unbaked cookie slices. Ingredients 8 tablespoons (1 stick) butter, salted or unsalted, cubed Directions Stir together the flour, baking soda, salt and almonds in a bowl. Set aside. Melt the butter in a small saucepan over low heat with the sugar, cinnamon, and water. Stir until the butter just melts but don’t allow to boil: most of the sugar should not be dissolved. Remove from heat and stir in the dry ingredients until well mixed. Line a 9-inch loaf pan with plastic wrap and press the dough into the pan so the top is smooth. Chill until firm. To bake the cookies, preheat the oven to 325º (160ºC.) Using a very sharp chef’s knife, slice the refrigerated dough crosswise into thin, uniform slices. The thinner the slice, the more delicate and crispy they will be. Thicker slices yield a crunchier, more rustic cookie. Both are excellent, so as long as they’re pretty uniform, you can’t go wrong. Using your hands rather than a shaker, lightly sprinkle a little sea salt over each cookie slice. Sprinkling from a good foot and a half above the baking sheet ensures more even, light dispersing of salt. Space the cookies on parchment lined baking sheets (use only parchment, never wax paper or silicon sheets) and bake for 8-10 minutes, or until the cookies feel slightly firm and the undersides are golden brown. Flip the cookies over and bake an additional 6-8 minutes, until the cookies are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies. The almonds are always a good indication of when you should remove them. Don’t let the almonds brown to the point of bitterness. Cool completely, then store in an airtight bin until ready to serve. The dough can be stored in the refrigerator for up to four days, or frozen for up to two months, if well wrapped. |
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Coconut Kisses Ingredients 1 pkg. (7oz.) sweetened coconut (2 2/3 cups) Directions Preheat oven to 325°F. Line baking sheets with parchment paper; set aside. Combine coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended. Drop coconut mixture into 24 mounds, 1 inche apart, on prepared baking sheets, using about 1 tablespoonful of the coconut mixture for each mound. Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature up to 1 week. |
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Andrea's Chocolate Chip Oaties Ingredients 2 cups All-purpose flour 1 cup unsalted butter 1 1/2 cups of chopped roasted walnuts Directions Preheat oven to 350ºF. Line baking sheet with parchment paper or a silpat. Sift together dry ingredients and set aside. Using a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy on medium speed. Scape down the sides of the bowl. Add the molasses and beat until well combined. Add eggs one at a time. Beat in vanilla and coffee, then scape down the bowl before next addition. Add dry ingredients on slow speed and beat until completely incorporated. Scrape the bowl if necessary, then add walnuts and chocolate chips on stir speed until completely mixed in. With wet hands grab some dough and form them into tablespoon sized balls. Then, with a bowl of water, nearby, flatten each ball into a 1" circle. Bake 10-12 minutes until the cookies are lightly browned and flat. Transfer to a wire rack and let cook. |
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PART 3 - Dessert Friends – for the past few days, we’ve sent out recipes meant to be easy enough that everybody should feel comfortable breaking them out for a Holiday crowd. I wish I could say the same thing about this one. Today we’re talking pie and, as anybody who’s ever tried to make it knows, pie crust is not for the faint of heart. For you first time pie-ers, attempting this recipe may be the single best way to gain a new appreciation for your grandmother. With that: today, my lovely and talented wife Laura shows you how to cook pumpkin pie with fresh pumpkin. This is not my recipe and I will not do it the indignity of describing it beyond saying that I am not a pumpkin pie fan and it has made a believer out of me. The smell of the fresh, roasting pumpkin that fills the house is worth the price of admission alone. As for wine pairings, I come up empty on this one. Well, at least as far as things we produce here at Hawkes. If you have never tried a late-harvest Sémillon from Barsac or Sauternes, use the Holidays and the recipe as an opportunity to give it a try. They are like nothing else. The baking spices in the pie should pair beautifully with these strange, magical wines. Soon you can see a video of us making our own version of late harvest wine from grapes covered with the noble rot. We will be sending out an email about it sometime in the next month or so. In the meantime, I hope you enjoy our recipes and the wine. Happy Thanksgiving from our family to yours. All the best - Jake |
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Pumpkin Puree Ingredients 1 sugar pumpkin (about 1 1/2 pounds) Directions Preheat oven to 325 degrees. Using a sharp knife, cut pumpkin into quarters. Place on a cookie sheet and cover with foil. Bake until skin is easily pierced and inside is very soft, 2 hours. Pate Brisee Ingredients ½ cup (1 stick) unsalted butter, chilled and cut into small pieces Directions In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice vodka in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Flatten ball of dough into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Scoop the pumpkin flesh into the bowl of a food processor; puree until smooth. Laura's Pumpkin Pie Ingredients 2 cups fresh Pumpkin Puree Directions Preheat oven to 375 degrees. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add cream, and combine. Set aside. Between a piece of plastic wrap and parchment paper, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. If the dough begins to soften, chill for 15 minutes. Fill pie shell with pumpkin mixture. Transfer to preheated oven. Bake for 30 minutes, then check and see if it needs more time. Cool on a wire rack. |
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PART 2 - Main Friends – hello again and welcome to our next installment of Thanksgiving recipe ideas and how-to videos. Yesterday, my mom and I prepared three easy side dishes – cheesy cornbread, sautéed greens, and orange-cranberry relish . Today, Janne Campbell shows you how to cook the world’s fastest, juiciest Turkey and I show you how to escape turkey altogether and resort to pork. Both of us recommend Cabernet to pair with our meals. Janne sings the praises of our 2002 Estate Cabernet, the first wine we ever made and one that is just singing at 9 years old. It is impossible to love Cabernet without being subject to the excitement that comes with cracking an older vintage. In many ways, what separates a good wine from a great one is not how it drinks upon first release but, how well it ages. The 2002 was built to last and shows all the hallmarks of a well-aged Cab still in its prime – the great color and fruit that it was born with, plus leather, tobacco and spice from the extra years in bottle – an incredible combination of silky smooth texture and dense, layered flavor. I cannot help but add that there is something nostalgic and thought-provoking about drinking older vintage wine that pairs well with the holidays. A beautiful, perhaps sad, truth about wine is that no matter how good it is, none of it lasts forever. When I open an old bottle, it is not just its deliciousness that occurs to me but, the fact that someday, it will all be gone. The same thing can be said for the other things of this world. Enjoy them while they last. I recommend our 2007 Pyramid Cabernet to pair with my recipe for barbecued pork loin. The challenge for a red wine at Thanksgiving is what to pair with the bird that won’t overpower it. One of the advantages of skipping Turkey and cooking something heartier is that you don’t have to worry about that – the wine can be powerful as you like and not blot-out the food. What a year 2007 was. The 2007 Pyramid has the big, fresh fruit of the ’06 but, that lusciousness is lifted by a touch more acid and a streak of cocoa dust and tannin. As usual, the color in the wine from this mountain vineyard is intense, inky purple and the flavors match it – plums, black cherries, and dark chocolate. If you have any questions or are interested in a large format of either of these wines, please call us. We’ll be more than happy to help you pick out something that will look wonderful on the Holiday table and taste even better with the food you’re serving. Big bottles make for good parties. Thanks again, and I hope you enjoy the recipes. - Jake |
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Simple Roast Turkey For the brine: 1-cup brown sugar For the turkey: 16 pound turkey (preferably fresh, but if not, thawed thoroughly. Be sure you’ve removed the neck and bag of giblet goodies) Make the brine: Combine all ingredients except for the water in a large pot or brine bag. Add a few cups of hot water and stir to dissolve salt and sugar. Place turkey in the pot and add enough cold water to cover the turkey completely. Refrigerate for 24 hours. Remove bird from brine 2 hours prior to roasting To cook the turkey: Preheat oven to 450 degrees. Pat turkey dry, inside and out with paper towels. Place on a roasting rack inside a roasting pan. Stuff the cavity of the turkey with the apple, orange, onion and herbs. Salt and pepper the entire bird. Tie the legs together and tuck wing tips under the wing joint. Add 2 cups of water to the roasting pan and place in the oven. Roast bird for 1 ¾ to 2 ½ hours, rotating pan position once. You may add more water to the roasting pan as it evaporates. Turkey is done when a thermometer inserted in the fleshy part of the thigh registers at 170 degrees. Start checking at 1¾ hour to prevent overcooking. Let turkey rest for a full 30 minutes, uncovered, before carving. *NOTES: If the turkey skin is beautifully golden brown before the bird is done cooking, loosely tent it with foil. If you plan on using the turkey drippings for your gravy, use a sodium free stock as the brine produces very salty drippings. |
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Grilled Pork Rib Roast Ingredients 1 31/2-pound center-cut pork rib roast (6 or 7 rib bones) 30 charcoal briquettes Directions: Stand charcoal chimney on nonflammable surface. Place torn newspaper in bottom of chimney; add charcoal briquettes. Light paper through hole near bottom of chimney. Let charcoal burn until ash is just gray, 30 minutes. While you are waiting for the coals, prepare the pork. Rub roast with oil, then in this order from smallest grind to largest; Cinnamon, salt, pepper, thyme, garlic. Sit for 30 minutes. Prepare your barbecue. Remove top rack. Carefully turn out hot charcoal from chimney onto bottom rack, the replace the top rack. Turn pork over. Cover barbecue. Cook pork until instant-read meat thermometer inserted into top center of roast registers 140°F to 145°F, about 15 minutes longer; temperature in barbecue may fall below 325°F during last 30 minutes. Transfer pork to platter. Tent loosely with foil; let stand 15 minutes (temperature of meat will rise to 150°F to 155°F). Cut pork between bones to separate chops. |
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PART 1 - Sides Friends - aside from drinking, the thing we like to do most around here is eat too much. And, since the season of eating officially begins next Thursday, we thought it would be a good time to share a few of our favorite holiday recipes with you. So, each day this week, we'll be sending you a recipe and how-to video, each one paired with a different Hawkes wine. Today, my mom and I are going to show you how to make three sides - cornbread, sauteed kale, and orange cranberry relish. Each one of these dishes should be easy to make, crowd-pleasing, and a welcome twist on the same old stuff we put on the Thanksgiving table every year. The wine my mom plugs today is our 2007 Merlot. Our Merlot is the softer, spicier, more-restrained counterpart to the Cabernet. It's a super-versatile red, good for pairing with just about everything you put on the table. A wine that gets overlooked in these videos is our 2009 Home Chardonnay. What a mistake. This wine's freshness and bright acidity make it a good match with any number of things - from tangy salads to rich, even sweet dishes like Turkey and cranberry sauce. What's more it's cheap - Wine Club Members pay just $17 a bottle delivered. That makes it the perfect wine to slosh around at the beginning of the party, too - delicious enough to get people's attention, affordable enough for them to have a third glass. If you have any questions about the recipes or are looking for a special bottle for the holiday table, just give us a call. We'll be more than happy to discuss what you're serving and how we can help you make it shine. Happy eating - Jake |
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Cranberry Orange Relish Ingredients: 12oz bag of cranberries Directions: Slice unpeeled orange into eighths and remove any seeds. Place half of the cranberries and half of the orange in food processor. Pulse until evenly chopped. Tranfer to a bowl and repeat with the other half of orange and cranberries. Stir in sugar to taste and store in refrigerator for at least 2 hours. |
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Corn Pudding Ingredients: 2 cups corn kernels (frozen small variety, defrosted, are fine) Directions: Grind 1 cup of the corn kernels in a food processor with the oil and eggs. In a large bowl, mix the corn meal, yogurt, salt, pepper, cheeses and other cup of corn kernels. Stir in the egg mixture, then the chives and jalapeno or cayenne. Pour into a buttered 1 1/2 quart casserole dish (a standard size souffle dish works well) and bake at 400 F. about 40 minutes. Do not overcook. Reheats well. Good with black beans (cooked with chipotle pepper, onions and garlic) and grilled or slow roasted meats. Drink with plenty of Hawkes wine. Red stands up well to the menu suggested but our chardonnay is refreshing in the heat and with hot food. |
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Sautéed Kale Ingredients: 1 1/2 pounds dino kale, stems and leaves coarsely chopped Directions: Heat olive oil in a large heavy bottomed pan over medium-high heat. Add the onions and cook until soft, but not colored, then add garlic. Season with salt and pepper, then add the stock and kale and toss to combine. Cover and cook for 5 minutes. Toss again. Cover and continue to steam stirring until all the liquid has evaporated. Serve. |
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