Side Dish 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.

Five Fabulous fresh Walnut recipes

Admin — Thu, 22 Sep 2022 22:51:36 +0000

Tasty Walnut Recipes You'll Love to share!

Our Fall Enigma Wine Club pack included a gratitude gift for our members – an organza gift bag of organic walnuts from SAM’s EarthFire farm, a traditional walnut cracker to enjoy the tasty morsels with ease, and a bundle of garden-fresh sage!

As promised in the Enigma Club newsletter – we’ve pulled together some inspiration for utilizing the new-found wealth of farm-fresh walnuts! Get started with one of SAM’s recipes from the Cypher Kitchen or explore California Walnuts amazing collection of recipes for an abundance of walnut-utilizing recipes!

Tip: Maintain the freshness of your EarthFire Farm walnuts by keeping them cold. The best place to store them is in the refrigerator or freezer.

WALNUT UTILIZING RECIPES:

The post Five Fabulous fresh Walnut recipes 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.

Grilled Peaches with Peach White Balsamic Vinegar

Admin — Sat, 23 Jul 2022 05:06:21 +0000

Grilled Peaches with Peach White Balsamic Vinegar

Summers are made for grilling, so why not throw some fruit on the grill for a quick and easy dessert. Grilling fruit brings out the sweetness, and these grilled peaches get an extra boost of flavor with our Crickets & Tumbleweed Peach White Balsamic Vinegar. Serve over ice cream for a super summer dessert sure to please!

Cheers!

SAM ZinPunk

Course Dessert, Side Dish

Keyword balsamic glaze, Grilled, grilled corn salsa, olive oil, peaches, vinegar

Prep Time 5

Cook Time 8

Servings 4

Author SAM ZinPunk Mahler

Equipment

Grill

Ingredients

3 fresh, ripe peaches not overly ripe
C&T Arbequina 100% Extra Virgin Olive Oil
C&T Peach White Balsamic Vinegar or white balsamic vinegar

Instructions

Rinse, dry, then slice the peaches in half, discarding the stone/pits.
Brush the peach halves on both sides with C&T Olive Oil and Peach White Balsamic Vinegar.
Place the peaches cut-side down, on a hot grill.
Cook approximately 4 minutes, until clear grill marks are visible.
Turn and cook another 3-4 minutes depending on ripeness.
Remove fruit from the grill and slice as desired.
Serve as a side with dinner or on yogurt or ice cream. Also tasty drizzled with honey.

Notes

Pair with Cypher 2021 Ethereal White Rhone wine.

The post Grilled Peaches with Peach White Balsamic Vinegar 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.

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

Irresistible Miso-Glazed Roasted Pumpkin

Admin — Fri, 15 Oct 2021 19:21:45 +0000

Irresistible Miso-Glazed Roasted Pumpkin

Put a new twist on a classic fall recipe with this sweet and savory recipe! The crunchy fried chilies, shallots and garlic give flavor and texture, while the saltiness of miso accentuates the natural sweetness of the soft, sweet roasted fresh pumpkin. This easy to prepare fall delicacy serves well as an appetizer or side dish. Enjoy!

Course Appetizer, Side Dish

Cuisine Asian

Keyword fall, holiday, miso, pumpkin, squash

Prep Time 15

Cook Time 30

Total Time 45

Servings 4

Ingredients

2 small pumpkins Cut into thick wedges
1/3 cup olive oil
sea salt To taste

Glaze

1/2 cup rice vinegar
6 tbsp honey
6 tbsp red miso paste
2 tbsp sesame oil

Garnish

3 red chilies finely sliced
2 shallots peeled and finely sliced
1 cup vegetable oil
6 garlic cloves peeled and sliced

Instructions

Roasting Pumpkin

Preheat the oven to 425ºF.
Place pumpkin wedges in a large mixing bowl and toss with olive oil to coat.
Transfer wedges to a roasting tray and arrange in a single layer. Salt to taste.
Roast for 15 minutes, turn, then roast for an additional 15 minutes, or until soft and caramelized.

Preparing Glaze

Combine all ingredients in a small saucepan.
Bring to the boil and cook for 3–4 minutes until slightly thickened.

Garnish

Pour oil in medium saucepan and heat on medium.
Toss in chilies and shallots and stir to coat.
Gently fry gently for 4-5 minutes, until the shallots turn golden at the edges
Add garlic and fry for another 5 minutes, stirring regularly, until garlic and shallots are golden all over.
Drain and transfer to paper towel lined plate. Salt to taste.

Serve

Arrange pumpkin wedges on large serving platter.
Drizzle all over with glaze and sprinkle garnish.

Notes

May use squash in place of pumpkin or a combination of both.

The post Irresistible Miso-Glazed Roasted Pumpkin 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.