Gluten Free Archives - Cypher Winery

Toasted Walnut Salted Maple Syrup Brittle

Admin — Fri, 16 Sep 2022 00:43:26 +0000

Salted Maple Toasted Walnut Brittle

No heavy corn syrup in this delicious brittle recipe! We swapped in pure maple syrup in its place for a rich, full-bodied sweetness that pairs beautifully with bitter walnuts and rich creamy butter. Top it off with a sprinkling of sea salt for an added crunch and yin to the sugar’s yang. Keep in an airtight bag or container for afternoon snacks or bundle in clear cellophane bags and tie with ribbon for gift giving.

Course Dessert, Snack

Prep Time 10

Cook Time 20

Total Time 30

Equipment

Candy Thermometer Needs to be cooked to the "hard crack" stage, which is 300° F on a candy thermometer.

Ingredients

¼ cup Real Maple Syrup
1 cup Granulated White Sugar
1 cup Butter cut into chunks
¼ cup Water
2 cups Chopped Fresh Whole Walnuts toasted
Sea Salt sprinkle to taste

Instructions

NOTE: This is not an activity for children, nor should children be nearby. The mixture becomes extremely hot and can blister skin with just a small splash.

Toast Walnuts

Add walnuts to a dry skillet over medium-high heat.
Stir constantly until walnuts are fragrant and beginning to brown.
Immediately scoop from the skillet onto a plate to cool. Set aside.

Brittle

Line a baking sheet with parchment paper and set aside.
Place a heavy-bottomed saucepan over medium heat
Pour in maple syrup, white sugar, butter, and water and stir until melted and creamy.
Once the mixture comes to a boil, discontinue stirring. May gently swirl the mixture in the pan if needed.
Attach a candy thermometer to the saucepan and continue to gently boil until the candy thermometer reaches 300°F or "hard crack" stage.
Immediately stir in walnuts until well coated.
Carefully pour the hot brittle mixture onto the prepared baking sheet. Use a wooden spoon to spread to a thin layer.
Sprinkle top with coarse sea salt and allow to cool completely. Break into large pieces and store in an airtight container.

Notes

For an extra punch, use Crickets & Tumbleweed Espresso Infused Sea Salt.

The post Toasted Walnut Salted Maple Syrup Brittle 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.

The post Roasted Brussels Sprouts with Crispy Bacon and Balsamic Glaze appeared first on Cypher Winery.

Gluten Free Grilled Cauliflower Pizza Crust

Admin — Tue, 20 Jul 2021 21:07:04 +0000

This Healthy Alternative Pizza Crust is sure to Please!

Transform hum-drum pizza night into a culinary feast with this gourmet variation on a pizza crust! Delicious and easy to make, this gluten free cauliflower pizza crust gains it’s crunch from the grill, not your oven – something to be appreciated on hot summer nights. Top with Grilled Peach & Corn Salsa and optional toppings provided, or get creative and think of your own! This delicious recipe can be served as a main dish or an appetizer. Pairs equally well with Reds or Cypher’s lighter side. SAM ZinPunk recommends Ethereal White Wine, Evanescence Rosé, Theory Z, or Fifth Element.

BBQ Cauliflower Pizza

Amazing gluten free alternative to traditional pizza crust. Cooked on the grill, the cauliflower crust provides a crunchy base to your favorite sauce and toppings.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword gluten free, heart healthy, vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings 4

Equipment

Food Processor or Blender

Ingredients

Cauliflower Pizza Crust

1 Head of Cauliflower
1/2 cup Water
1/2 tsp Salt
Dash of Pepper
1/2 cup Ground Flax Seeds
1 Large Egg

Optional Pizza Toppings

White Anchovies (Boquerones)
Power Greens
Arugula
Flat Italian Parsley - chopped
Shaved Parmesan
Figs Infused White Balsamic Vinegar
Balsamic Glaze

Instructions

Preheat grill to medium high.
Pre-fold four sheets of aluminum foil to approximately 6-8" wide. Spray with cooking oil.
Puree cauliflower in a food processor until finely ground. A good blender will also do the trick.
Cook ground cauliflower, water, and salt together in a skillet over medium-high heat until most of the water evaporates (5 to 6 minutes). Drain excess water of out pan. Should have about 1 1/2 cups cauliflower pulp.
Stir cauliflower, egg, salt, flax seeds, and pepper together in a bowl to form a soft dough.
Gather dough into a ball and place in the center of the prepared aluminum foil. Press dough into circle about 1/4-inch thick.
Place the crusts (with aluminum foil underneath) on a grill pan and put on the grill for about 20 minutes.
Check often as each grill is different and cook time will vary. The crust is done when it's golden brown and the moisture has left. Remove from grill.
Slide a metal spatula under crust to ensure the crust is not stuck to the aluminum foil. Cool and turn crust over before adding grilled peach salsa.
Place pizzas back on the grill for an additional 15-20 minutes.
Remove and add remaining optional ingredients.

Notes

* Check pizzas often so they don’t overcook.

The post Gluten Free Grilled Cauliflower Pizza Crust appeared first on Cypher Winery.

Tantalizingly Amazing Grilled Peach and Corn Salsa

Admin — Tue, 20 Jul 2021 16:49:35 +0000

Summers Pair best with grilling!

Summer in Paso means long hot days, blue skies, and cool nights fed by refreshing coastal breezes – ideal for growing grapes, and PEACHES! Here on Cypher’s Westside property the peach trees in the EarthFire garden are bursting with plump juicy fruit. Delicious on their own picked fresh off the tree or chopped in fruit salad – did you know they can also be grilled and incorporated into wide variety of summer recipes? One of my favorites is Grilled Peach and Corn Salsa (scroll down for recipe). Here are just a few ways to transform your meals from humdrum to mind-blowing with this simple fruit salsa recipe.

~ SAM ZinPunk, Cypher Proprietor & Winemaker

Grilled Peach and Corn Salsa

Summer is made for grilling and this sweet and spicy salsa is the side to give all of your grilled dishes that extra zing! Also great as a side relish or for chip dipping. Makes about 2 1/2 cups

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword corn and peach salsa, grilled corn salsa, grilled peach salsa

Prep Time 10

Cook Time 10

Assemble 5

Total Time 25

Servings 6 people

Calories 23kcal

Ingredients

2 Large Peaches - ripe but firm
2 Ears of Corn - husked with silk removed
Olive Oil to coat Grill
2 Jalapeno or Serrano Chile Peppers -cut off tops, remove seeds & membrane
1 Large Shallot chopped
1 Lime juiced
Kosher Salt & Black Pepper to taste

Instructions

Heat a gas grill to medium-high heat. While the grill is heating, place a pot of water on the stove top large enough to submerge the corn and bring to a boil.
Place corn into boiling water and turn off the heat. (While corn is soaking move on to grilling the peaches and peppers.) Let corn sit in the water for 5 minutes. Removed and pat dry.
Slice peaches in half vertically, remove pit keeping fruit intact. Place the peaches and peppers on the heated grill. Cook about 2 minutes per side. Grill marks should be noted but the peaches should not fully cook – they should remain some what firm so they hold their shape. Remove and set aside to rest while grilling the corn.
Brush the parboiled corn with olive oil and grill for 4-5 minutes turning as soon as char marks appear. Remove and set aside to cool.
When corn is cool enough to handle, cut kernels from cob and add to a large mixing bowl.
Cut peaches and peppers into small pieces and add to the mixing bowl, followed by the remaining ingredients. Gently stir ingredients to combine. Salt and pepper to taste.

Notes

Select Freestone peaches if available. They do not cling to the pit, making slicing and separating halves easier.
Start with 1 Jalapeno or Serrano Pepper for mild heat. Add more to increase "heat" of salsa.

The post Tantalizingly Amazing Grilled Peach and Corn Salsa appeared first on Cypher Winery.