Thanksgiving Recipe Archives - Cypher Winery

“Slayer” WINE-INFUSED Spiced Cranberry Sauce

Admin — Tue, 15 Nov 2022 23:41:24 +0000

Spiced Cranberry Sauce with Slayer Red Wine

This fabulous, spiced wine cranberry sauce recipe is a family favorite developed years back and anticipated at everyThanksgiving! This year I'm putting a spin on it swapping out Zinfandel for Slayer (51% Cabernet / 18%Petit Verdot / 15% Tannat / 12% Zinfandel / 4% Petite Sirah)! I hope yourfamily enjoys this rich, sweet, tangy cranberry sauce as much as mine! ~ SAMZinPunk

Course Side Dish

Cuisine American

Keyword cranberry sauce, red wine, sauce, Thanksgiving, Thanksgiving side dish

Prep Time 5

Cook Time 15

Servings 10 people

Equipment

Medium sauce pan

Ingredients

1 ¾ cups 2017 Slayer Red Blend
1 cup sugar
1 cup golden brown sugar (packed)
6 whole cloves
6 whole allspice
2 cinnamon sticks
3 1 inch strip orange peel
12 oz bag of fresh cranberries

Instructions

Pour a sip of 2017 Slayer into your Cypher wine tumbler .
Combine all ingredients except cranberries in medium saucepan.
Bring to boil over medium-high heat, stirring until sugar dissolves.
Reduce heat and simmer until reduced to 1 3/4 cups, about 10 minutes.
Strain syrup into large saucepan.
Add cranberries to syrup and cook over medium heat until berries burst about 6 minutes.
Cool.
Transfer to medium bowl. Cover and refrigerate until cold.

Notes

Can be made up to 1 week ahead. Keep refrigerated.

The post “Slayer” WINE-INFUSED Spiced Cranberry Sauce appeared first on Cypher Winery.

Creamy Delicious Vegan Roasted Pumpkin Soup

Admin — Mon, 24 Oct 2022 22:31:05 +0000

Creamy Vegan Roasted Pumpkin Soup

This delicious vegan pumpkin soup is nutritious, easy to make, cream-free, and the perfect appetizer or side dish for your Fall/Holiday dinner parties! Lightly seasoned, the roasted pumpkin flavors shine through pairing beautifully with Cypher's ElementalCabernet Sauvignon or award-winning Slayer.

Course Main Course, Side Dish, Soup

Cuisine California

Keyword autumn, fall recipe, heart healthy, pumpkin, soup, squash

Prep Time 15

Cook Time 45

Total Time 1

Servings 4 servings

Ingredients

2 ½ lbs Sugar pumpkin or butternut squash Halved and seeded
4-5 Garlic cloves Unpeeled
3 tbsp Crickets & Tumbleweed Arbequina Olive Oil
1 Sweet onion Peeled and diced
2 Large carrots peeled and chopped
1 tbsp SAM’s FCC Blend Fennel, coriander and clove
C&T Lime Sea Salt to taste
Pepper to taste
3 cups Low-sodium vegetable broth use more or less broth depending on the thickness of soup you want

optional

plain yogurt, pumpkin seeds, fennel pollen to taste

Instructions

Preheat your oven to 400F and line a large rimmed baking sheet with parchment paper.
Peel and cut the pumpkin into 2-inch pieces and place them into the prepared baking tray, together with the garlic cloves.
Season pumpkin and garlic with salt and pepper, and lightly coat with C&T olive oil, then spread into a single layer.
Place the tray on the middle rack of the oven, and roast until pumpkin is fork-tender, about 30 minutes.
Meanwhile, prep the remaining veggies. Heat oil in a medium saucepan over medium heat, add onion and carrots, and sauté until they soften, about 5-6 minutes, stirring occasionally.
Add the FCC spice blend, roasted pumpkin, and garlic (pop it out from the skins). Pour in the broth and bring to a boil, then continue to cook for a couple of minutes.
Remove soup from heat, and pure it with an immersion blender until smooth.
Season with salt and pepper to taste and garnish with desired toppings.
Enjoy!

The post Creamy Delicious Vegan Roasted Pumpkin Soup appeared first on Cypher Winery.

Roasted Cauliflower with Dates, Pine Nuts, and Thyme

Admin — Wed, 17 Nov 2021 03:35:19 +0000

Roasted Cauliflower with Dates, Pine Nuts, and Thyme

Delicious and healthy, this vegetarian recipe makes an amazing side or main dish! Our thyme roasted cauliflower dish enhanced with dates, pine nuts, and thyme is bursting with flavor and guaranteed to make your guests ask for seconds.

Fresh herbs and spices give this oven roasted dish “Pow” adding layers of flavor, dimension, and goodness. Dates add a sticky sweetness that compliments the Thyme while toasted pine nuts add crunch elevating an easy roasted dish into a five star restaurant specialty.

Cheers!

SAM ZinPunk

Course Side Dish

Cuisine Mediterranean

Keyword dates, pine nuts, roasted cauliflower, thyme

Prep Time 15

Cook Time 25

Total Time 40

Servings 4

Ingredients

1 head Cauliflower cut into florets
8 Medjool dates pitted and diced
1/4 cup Pine nuts
1 tbsp Olive oil extra virgin
2 tsp Fresh Thyme, chopped plus extra sprigs for garnish
1 tsp Fresh Oregano, chopped
1 tsp Fresh Marjoram, chopped
2 tsp Sesame seeds
Salt and pepper to taste

Instructions

Preheat the oven to 400°F
Place the cauliflower florets on a baking sheet and drizzle with 3 tablespoons olive oil.
Add thyme, oregano, marjoram, sesame seeds, salt and pepper and toss to combine.
Roast in oven for 20-25 minutes or until golden brown. Stir halfway through.
While cauliflower is cooking, heat a small pan on medium heat. Toast pine nuts in a dry pan for 1-2 minutes, then add 1 tsp olive oil, the chopped dates and thyme. Cook for an additional minute.
Mix pine nuts, dates and thyme mixture together with roasted cauliflower florets in a serving bowl.
Serve warm. Add additional thyme garnish.

The post Roasted Cauliflower with Dates, Pine Nuts, and Thyme appeared first on Cypher Winery.

Roasted Brussels Sprouts with Crispy Bacon and Balsamic Glaze

Admin — Wed, 17 Nov 2021 01:12:13 +0000

Roasted Brussels Sprouts with Bacon and Balsamic Glaze

Trick out a traditional holiday dish with this delicious crowd-pleasing roasted Brussels Sprouts recipe. The crisp salty bacon compliments the sprouts, while the garlic and balsamic glaze elevate the flavors even more! Roasting for 25-30 minutes, the Brussels sprouts come out super crispy rather than the soggy boiled or steamed sprouts of yester-year.

Sprouts can be broiled for an additional 3-5 minutes for extra crispiness if needed (as ovens may vary). Drizzle with Balsamic glaze or homemade reduction as soon as they are removed from oven and serve promptly.

For an added touch of flavor, sprinkle with goat cheese and chopped chives and serve with a side of additional glaze.

~ SAM ZinPunk

Course Side Dish

Cuisine California

Keyword bacon, balsamic glaze, brussels sprouts, Thanksgiving side dish

Prep Time 15

Cook Time 25

Total Time 40

Servings 6

Ingredients

1.5 - 2 lbs Brussels sprouts washed and dried
8 oz Bacon or pancetta Cut into half inch pieces
1/3 cup Olive oil extra virgin
5 cloves Garlic crushed or finely chopped
3 tbsp Balsamic glaze more to serve
Salt and Pepper to taste

Instructions

Preheat the oven to 425°F
Prepare a large baking pan by spraying with nonstick cooking oil or a light coating of olive oil.
Cut ends off Brussels sprouts and slice them in half lengthwise. Save loose leaves for extra crispy pieces.
Transfer Brussels sprouts, any loose leaves, and garlic to prepared baking pan. Drizzle with olive oil and season to taste with salt and pepper. Toss until evenly coated and arrange in a single layer.
Roast sprouts in per-heated oven until tender with edges charred (25-30 minutes). Stir once halfway through cooking time.
While sprouts are roasting, add the sliced bacon to a pan on medium heat and cook until it becomes crispy. Then use a slotted spoon to remove the bacon to a paper towel.
Remove the Brussels sprouts from the oven. Toss in bacon and drizzle with balsamic glaze. Stir together and serve!

Notes

Make your own balsamic reduction! While bacon is cooking, simmer 1/3 cup Balsamic oil in a small sauce pot on medium heat for 10-12 minutes. Should reduce by a third to a half leaving you with about 3 tablespoons of balsamic glaze.

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