Red Wine Pairing Recipe Archives - Cypher Winery

Irresistible Sweet & Savory Fig Olive Tapenade

Admin — Tue, 25 Oct 2022 20:08:01 +0000

Wine Country Olive Tapenade

This sweet and savory olive tapenade will definitely become one of your go-to recipes! Loaded with two types of olives, shallots, figs, fresh rosemary, and lemon zest, this quick and easy relish is the perfectHoliday appetizer! Simple to make, it utilizes Crickets & Tumbleweed's gourmet BloodOrange Olive Oil and Fig Balsamic Vinegar, pairs divinely with your favorite Cypher Red, and is guaranteed to delight your family and friends! We wouldn’t be surprised if you receive a request or two for the recipe from your guests. Serve on your favorite cracker or crostini, on a cheeseboard, or over a log of goat cheese.

Course Appetizer, Snack

Cuisine California

Keyword crickets and tumbleweed, fig balsamic, figs, olive oil, olives, rosemary

Prep Time 5

Cook Time 10

Total Time 15

Servings 1.5 cups

Ingredients

2 tbsp Crickets & Tumbleweed Blood Orange Olive Oil or regular olive oil
1 tbsp Shallot minced
1 tsp Fresh Rosemary minced
1 cup Dried figs stemmed and quartered
¼ cup Sugar
½ cup Crickets &Tumbleweed Fig Balsamic or regular balsamic vinegar
2 tbsp Whole-grain mustard
1 tbsp Orange zest freshly grated
¼ tsp Pepper freshly grated
⅓ cup Green and black California olives chopped and pitted

Instructions

Heat C&T Blood Orange Olive Oil in a medium saucepan over medium heat.
Add minced shallots and rosemary. Cook until fragrant and shallots are translucent, 1-2 minutes.
Add the dried figs, sugar, C&T Fig Balsamic, mustard, orange zest, and pepper.
Reduce heat and simmer until the figs have softened and the mixture becomes jammy, about 8-10 minutes.
Remove from heat and stir in the olives.
Pour mixture into a glass container and cool.

Notes

Keep olive tapenade stored in a covered container in the fridge and it will stay fresh for up to 1 week. Although, it would be impressive if you managed to make it last that long. It's way too tempting and delicious!

The post Irresistible Sweet & Savory Fig Olive Tapenade 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.

Deliciously Creamy Easy Vegan Walnut Pasta Sauce

Admin — Thu, 22 Sep 2022 22:08:46 +0000

Deliciously Creamy Easy Vegan Walnut Pasta Sauce

This deliciously creamy, easy-to-make, vegan walnut pasta sauce will no doubt become a standard in your recipe rotations. Easy to make with only 8 ingredients, this walnut white sauce is high in protein, chock full of nutrients, and lower in saturated fat than its cousin the traditional dairy-free cashew cream sauce.

With a buttery-smooth consistency, this sauce is the perfect substitute to create vegan Alfredo pasta, creamed spinach, or even a white sauce lasagna! Get creative in the kitchen and see what else you can create with this velvety delicious alternative to a heavy cream sauce.

Course Main Course

Cuisine Italian

Keyword alfredo, cranberry sauce, creamy, pasta, walnuts

Prep Time 10

Cook Time 15

Total Time 25

Servings 4 people

Ingredients

1¼ cups raw walnuts soaked overnight
1 tbsp Crickets & Tumbleweed Arbequina Olive Oil or your favorite virgin olive oil
½ small yellow onion chopped
2 cloves garlic peeled and sliced
1½ cups unsweetened soy milk
½ cup vegan Parmesan cheese optional
3 tbsp nutritional yeast
½ tsp salt or 1 tsp if desired
fresh ground pepper to taste
pinch ground nutmeg to taste
¼ cup fresh parsley chopped
1 lb pasta your choice

Instructions

Cook pasta until al dente, drain, and set aside(reserve 1 cup of the cooking water).
1 lb pasta
Using a large skillet, heat C&T Arbequina Olive Oil over medium heat.
1 tbsp Crickets & Tumbleweed Arbequina Olive Oil
Toss in chopped onion and sliced garlic and cook until translucent and fragrant (avoid browning garlic). About 3-5 minutes.
½ small yellow onion, 2 cloves garlic
Combine sauteed garlic and onion, soaked walnuts, soy milk, vegan cheese, or yeast, and salt in a bowl. Transfer to a high-speed blender and blend until extremely smooth.
1¼ cups raw walnuts, 1½ cups unsweetened soy milk, ½ cup vegan Parmesan cheese, 3 tbsp nutritional yeast
Pour sauce into the empty pasta pot, add nutmeg, and stir over medium heat. Season with salt and pepper to taste.
½ tsp salt, pinch ground nutmeg, fresh ground pepper
Gently toss the pasta into the sauce until fully coated.
Stir in reserved pasta cooking water for a thinner consistency if desired.
Plate and garnish with chopped parsley and vegan Parmesan cheese (optional).
¼ cup fresh parsley

Notes

Pair with Ethereal white, Evanescence Rose, or Theory 3 (GSM).

The post Deliciously Creamy Easy Vegan Walnut Pasta Sauce appeared first on Cypher Winery.

Warmed Brie with Walnuts, Dates and Blackberry Balsamic

Admin — Fri, 16 Sep 2022 01:03:07 +0000

Warmed Brie with Walnuts, dried figs and Fig balsamic

ZinPunk's balance of Jam, spice and earthy tannin plays off this simple and elegant recipe beautifully. It is another one of our favorites bringing a unique and exciting twist to your wine and cheese pairings. The fusion of creamy brie with the earthy tannins in the walnuts, and the deep fruit of the balsamic vinegar dances in delightful harmony with the flavors and aromas of ZinPunk.

Course Appetizer

Ingredients

1 wedge Brie either double or triple cream
¼ cup Chopped Whole Fresh Walnuts
¼ cup Chopped Dates
Crickets and Tumbleweed (C&T) Blackberry Balsamic

Instructions

Cut the rind off of the top of the brie wedge.
Soften brie in a toaster oven or microwave 20-30 seconds.
Sprinkle softened brie with chopped walnuts and dates and drizzle with C&T Blackberry Balsamic.

The post Warmed Brie with Walnuts, Dates and Blackberry Balsamic appeared first on Cypher Winery.

Amazing Walnut Honey Crusted Chicken

Admin — Thu, 15 Sep 2022 23:48:49 +0000

Crushed Walnut Crusted and Honey Chicken

Farm fresh organic walnuts bring an extra flare and are the secret ingredient to this recipe's success! Toasted walnuts paired with local honey make the chicken savory, sweet, and moist! This recipe is easy to throw together and quick to impress. Whether you are hosting a casual get-together or formal sit-down dinner, our amazing walnut honey-crusted chicken is sure to delight!

Course Main Course

Cuisine California

Keyword honey, Roasted chicken, walnuts

Prep Time 4 20

Cook Time 24

Total Time 4 45

Servings 4

Ingredients

4 large Chicken Breasts skinless boneless
⅓ cup Crickets & Tumbleweed Arbequina Olive Oil plus additional for pan
¼ cup Dijon Mustard
¼ cup Ethereal White Wine (pour a glass for yourself too!)
3 cloves Garlic minced
1 tsp Dried Thyme
1 ½ cups Walnuts finely chopped
1 cup Unbleached White Flouy
1 tsp Salt
½ tsp Fresh Ground Black Pepper
1 bunch Fresh Parsley chopped (for serving)

Honey Mustard Glaze

3 tbsp Dijon Mustard
⅓ cup Honey use local if available

Instructions

Pour yourself a glass of Ethereal White Wine.
Assemble the C&T olive oil, Dijon mustard, Ethereal white wine, minced garlic, and dried thyme in a large Zip-lock. Add the chicken breast, seal shut and shake well.
Refrigerate for 4-12 hours to allow flavors to meld and permeate the chicken.
Preheat oven to 425°F (218°C).
Combine chopped walnuts, flour, salt, and pepper together in a shallow dish or baking pan.
Remove chicken from bag and carefully shake off excess marinade. Press both sides of the chicken into the walnut mixture.
Heat 2-3 tablespoons of C&T olive oil in an oven-safe skillet over medium heat. When oil is slightly sizzling, add the chicken and sear for 1 minute on each side.
Remove the skillet from heat, cover loosely with aluminum foil and transfer to the preheated oven. Bake chicken for 15-20 minutes or until fully cooked through.
Whisk Dijon Mustard and Honey together to create the glaze.
Garnish the chicken with fresh parsley and serve with honey mustard glaze.

Notes

This dish pairs beautifully with rice, steamed vegetables, or fresh green salad and Ethereal (white Rhone blend), ZinPunk (Zinfandel Blend), or Theory Z (Zin, Mourvedre, Syrah)!

The post Amazing Walnut Honey Crusted Chicken appeared first on Cypher Winery.

Peach Marinaded BBQ Sausage

Admin — Fri, 19 Aug 2022 16:44:25 +0000

Peach Marinaded Barbeque Sausage

This delicious summer peach marinade recipe pairs beautifully with barbecued sausages, pork, chicken, or pan-fried tofu. Sweet and savory, this dish delivers layers of complexity that pair beautifully with Whited, Rosé, and even red wines. We recommend Ethereal White, Evanescence Rosé, or Fifth Element Rhone-style red blend.

Course Main Course

Cuisine American

Keyword barbeque, bbq, Grilled, peaches, pork, Roasted chicken, suasage, tofu

Prep Time 10

Cook Time 30

Author SAM ZinPunk

Ingredients

1/4 cup Cypher Evanescence Ros Pour a glass for yourself too!
1/4 cup Honey
2 tbsp Crickets & Tumbleweed (C&T) Peach White Balsamic Vinegar
1 tbsp Lemon or Lime Juice
1 tsp C&T Lime Infused Sea Salt
2 tsp Ground Coriander
1 tsp White Pepper
1 tbsp Fresh thyme chopped may substitute dried thyme ground
1 tsp grated ginger or 1 cube Dorot Gardens Crushed Ginger available in freezer section of grocery
1 clove Garlic or 1 cube Dorot Gardens Crushed Garlic available in freezer section of grocery
1 tsp Ground Chili

Instructions

Cover halved peaches in Blood Orange Olive Oil and Peach White Balsamic and bake at 325F for 20 minutes or until soft. Can also BBQ on medium heat – avoid charring.
Mix the remaining ingredients together in a medium bowl. Add the cooked peaches.
Use a stick blender to mix all into a uniform paste. You can add more Evanescence Rose' to make it thinner if preferred.
BBQ the sausage (or cook in the oven).
Slice sausages and place in saute pan over medium. Pour the peach marinade over sausage slices and stir to coat.
Serve over brown rice or Trader Joe's Brown Rice Medley (available in freezer section).

Notes

Shout out to Alle Pia! I used Alle Pia Sausage and it was perfect for this marinade! I don't think a lot of people would think of using a peach marinade on sausage, but think taking a chicken apple sausage to the savory max!

Wine Pairing:
Pair Ethereal White or Evanescence Rosé with the tofu or chicken, and Evanescence Rosé or Fifth Element with sausage or pork versions of this recipe.

Substitutions:

Can substitute pork, chicken, or tofu for chicken sausage. For the Tofu, I wanted a little more citrus pop, so I seared the Tofu in some Crickets & Tumbleweed (C&T) Lime Olive Oil and Lemongrass White Balsamic with some garlic and ginger, then added the peach marinade.

Serving suggestion:

This dish tastes amazing with fresh garden tomato slices and sauteed shishito peppers sprinkled with C&T Lime infused sea salt.

The post Peach Marinaded BBQ Sausage appeared first on Cypher Winery.

SAM’s C&T Marinated Chicken and Steak Mixed Grill

Admin — Sat, 30 Jul 2022 00:29:55 +0000

SAM's C&T Marinated Chicken and Steak Mixed Grill

SAM's quick and easy Cricket's & Tumbleweed (C&T) homemade marinades are rich in flavor and sure to offer something to please everyone at your summer BBQ.

Pair with Connor's Vegetarian Sweet Potato Gnocchi with creamy Gouda cheese sauce as a side dish and pair with Cypher Elemental Cabernet Sauvignon, Theory Z or Phoenix.

Course Main Course

Cuisine California

Prep Time 5

Cook Time 15

Servings 6

Ingredients

6 Chicken Thighs
3 1" steaks
C&T Estate Arbequina Olive Oil
C&T Bergamot Orange White Balsamic Vinegar
C&T Lemongrass White balsamic vinegar
C&T Rosemary Infused Sea Salt
Back Pepper

Instructions

Light Grill and set to high for 10 minutes, then lower to medium-high.
Mix together C&T estate Arbequina olive oil, Bergamot orange vinegar, Lemongrass balsamic vinegar, rosemary infused sea salt, and black pepper.
Rinse and pat dry chicken thighs and arrange in a baking dish. Pour marinade over chicken thighs and let rest.
Cook over medium heat for 7-10 minutes per side. Remove from grill and sprinkle with sage and C&T Balsamic vinegar.
Mix together C&T estate Arbequina olive oil, C&T rosemary infused sea salt, and black pepper and pour over steaks.
Cook over medium heat for 5- minutes per side. Remove from Grill and sprinkle with fresh chopped sage and drizzle over with C&T blackberry balsamic vinegar.
Slice chicken thighs and steaks into 1" slices, plate and serve.

Notes

Crickets & Tumbleweed (C&T) ingredients available for purchase online - CLICK HERE.

Connor's Vegetarian Sweet Potato Gnocchi with creamy Gouda cheese recipe - CLICK HERE.

The post SAM’s C&T Marinated Chicken and Steak Mixed Grill appeared first on Cypher Winery.

Vegetarian Sweet Potato Gnocchi with Decadently Creamy Gouda Cheese Sauce

Admin — Fri, 29 Jul 2022 20:56:54 +0000

Sweet Potato Gnocchi with Creamy Gouda Cheese Sauce

This easy-to-make vegetarian Gnocchi with decadently creamy Gouda cheese sauce is guaranteed to excite your taste buds! You can thank SAM ZinPunk's nephew Connor for bringing this recipe to the Cypher Kitchen. To be honest, we weren't sure how we would feel about it... but the end result had our eyes rolling back and our plates out for more!

While Connor served his Gouda-smothered potato gnocchi as a side dish paired with grilled steak and chicken (link to recipe below), this tasty and satisfying recipe can also be served as a main dish.

Pair with Cypher Phoenix, Elemental Cabernet Sauvignon, or Theory Z.

Course Main Course, Side Dish

Cuisine American, Italian

Keyword burrata cheese, gnocchi, Gouda

Prep Time 30

Cook Time 30

Servings 6 people

Ingredients

Gouda Sauce

2 cups Milk heated
1 cup Gouda Cheese shredded
1/4 whole yellow onion unchopped
2 cloves Garlic
3 whole Sage Leaves
3 tablespoons Butter unsalted
3 tablespoons Whole Wheat Flour
Salt to taste
Pepper to taste

Gnocchi

4 Purple Murasaki Potatoes
1 Egg
1 1/2 cup Unbleached White Flour
1 teaspoon Salt

Instructions

Gouda Cheese Sauce

Combine milk, onion, garlic, and sage in a small or medium saucepan.
Place over medium heat, stirring constantly until small bubbles appear at the edges of the pan (about 5 minutes.) Avoid bringing to boil.
Remove the pan from heat and carefully spoon out the onion, garlic, and sage. Cover to keep warm.
Melt butter in another saucepan and stir in flour until blended (about 1 minute.)
Gradually whisk in the milk. Reduce heat and continue whisking until sauce begins to thicken (about 4-5 minutes.)
Test thickness by dipping a wooden spoon into the sauce. Drag your finger across the back of the spoon - should leave a clean mark.
Transfer sauce to clean pan and whisk in the Gouda cheese.
Continue to cook over low heat, whisking constantly until well blended and smooth.
Salt and pepper to taste.
Prepare sweet potato gnocchi recipe and pour sauce over gnocchi.

Sweet Potato Gnocchi

Peel sweet potatoes, cut into quarters, and boil until tender.
Use a fork to test tenderness.
Drain water from sweet potatoes and set aside to cool.
Using a fork or potato masher, mash the cooled potatoes until smooth and chunk free.
Scoop the mashed potatoes onto a floured work surface and top with flour.
Create a well in the flour and add the egg and salt.
Use a fork to mix the salt and egg into the flour. With your hands, mix the flour and egg mixture into the mashed potatoes. Be careful not to overwork the dough.
Roll your potato dough into a log and cut it into 5 equal sections. Then roll each section into a rope and make a cut every inch to create your individual gnocchi pieces.
Lightly press on top of the gnocchi pieces with a floured fork to form an indentation. Then lightly flour each piece.
Add a dash of salt to a pot of water and bring to a boil.
Cook 20-25 gnocchi pieces at a time. Use a strainer to remove gnocchi once they float to the surface (about 2 to 3 minutes).
Continue cooking in small batches until all the gnocchi pieces have been cooked.

Notes

Click Here for SAM's easy steak and chicken mixed grill recipe .

The post Vegetarian Sweet Potato Gnocchi with Decadently Creamy Gouda Cheese Sauce appeared first on Cypher Winery.

Tantalizing Jalapeño-Apricot Glazed Baked Ham

Admin — Fri, 15 Oct 2021 20:26:38 +0000

Tantalizing Jalapeño-Apricot Glazed Baked Ham

Enjoy a sweet and spicy spin on a traditional holiday ham with this Jalapeño-Apricot Glazed Baked Ham recipe. Delicious as it is unique, this main dish is simple to make and sure to wow whoever you serve!

Course Main Course

Cuisine California

Keyword apricot, dijon, ham, honey, orange zest

Prep Time 20

Cook Time 2

Rest time before slicing 15

Total Time 2 35

Servings 12

Ingredients

1 10 lb. fully cooked bone-in ham, shank end at room temperature 1 to 2 hours
1/2 cup honey
1/4 cup apricot jam
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
4 cloves garlic smashed
2 jalapeños seeded and diced small
1 orange zested and juiced
freshly ground black pepper To taste

Instructions

Ham

Preheat oven to 325 F and adjust the oven rack to the lowest level.
With a sharp knife, score deep cuts in a 1/2 inch-wide diamond pattern over the entire fat layer of the ham.
Place ham, cut side-down, in a roasting pan fitted with a rack. Add water about 1/2 inch deep to the bottom of the roasting pan.
Cover loosely with foil and bake for 45 minutes.

Glaze

Over medium heat, stir together honey, jam, mustard, vinegar, garlic, jalapeno, orange zest and juice in a small sauce pan until combined. Pepper to taste.
Stirring often, bring to a gentle simmer and continue to cook until the glaze is slightly thickened, about 3 to 5 minutes. Remove from the heat and set aside.

Glazing the Ham

Remove the foil from the ham and spoon the pan drippings over the top.
Generously brush the Jalapeño-Apricot glaze all over. Set remaining glaze aside.
Return to oven and continue baking the ham, uncovered.
Repeat basting with juices and brushing with glaze every 20 minutes until the glaze is deep golden brown and caramelized or until the internal temperature reaches 130 degrees F, about 1 hour longer.

Serve

Loosely cover the ham with foil and let rest 15 minutes before slicing.

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