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Cucumber Dill Rotisserie Chicken Salad paired with 2018 Turnrow

Cucumber Dill Rotisserie Chicken Salad
paired with 2018 Turnrow

You enjoy wine and food, so we have another pairing for you. Shannon Brown, a long time team member of Bingham Family Vineyards, is here to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients, and try another pairing with us.

Shannon Brown

This recipe was inspired by Julie Fagan, at Peanut Butter Fingers. When I originally saw this recipe, I was looking to pair it with a Bingham white wine, but I was not happy with the pairing, so decided to try the Turnrow, and Wah-La! What a happy surprise! I love the crunch and freshness of the cucumber in this salad; and Turnrow is just light enough to have for a brunch/lunch wine in the summertime.

Enjoy!

Shannon Brown

My Bingham Variation

I have been delighted with the selection of eggs, produce, and other food items that I have purchased at the Wolfforth Farmers Market the last several weeks.

This cucumber is an example, crunchy and flavorful.

We will be at the Wolfforth Farmers Market again this Saturday with our wines. You can check out more events with us on our calendar here.

This recipe was an easy one, just combining all the ingredients in a bowl and then mixing in the chicken.

In the end, it was a lovely summer salad which paired will with our 2018 Turnrow which is a medium bodied red wine blend that is an easy going wine.

Enjoy your summer with friends and a fun red table wine and salad.

Recipe and Printing

Cucumber Dill Rotisserie Chicken Salad

Pair with 2018 Turnrow
Prep Time: 30 minutes
Course: Salad
Servings: 8 half cup servings
Author: Shannon Brown
Wine: Turnrow

Ingredients

  • 3 cups rotisserie chicken, chopped & chilled
  • 8 oz full-fat Greek yogurt, (2/3 cups)
  • 2 Tbsp olive oil
  • 1 1/2 Tbsp fig mustard, or mustard of your choice
  • 1 Tbsp lemon juice, or juice from 1/2 lemon
  • 1/3 cup green onion, chopped
  • 3/4 cup seedless cucumber, peeled and chopped
  • 1/2 cup celery, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 Tbsp dried dill
  • 2 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp freshly ground black pepper

Instructions

  • Mix all ingredients together in a large bowl and stir until completely combined.
  • Store any leftovers in an airtight container in the refrigerator.

Nutritional information is provided as a courtesy and should not be construed as a guarantee.

Tried this recipe?Mention @BinghamFamilyVineyards or tag #BinghamVineyards!
Or show off on InstagramMention @BinghamVineyards or tag #BinghamVineyards!

Now you have the recipe. Don’t forget to buy the wine.

Blessings,
Betty

In the Vineyards and the Farm, June 2, 2020

In the Vineyards and the Farm, June 2, 2020

 

Many of our vineyards will not be fruitful this year, but the green is showing hope to start working on the vineyards for fruit for next year. Extensive training will be going on the prepare the best cordons for fruitfulness for coming years.

 

 

You can see wheat growing in the forefront of a few of these photos.

We are harvesting this organic hard winter wheat right now. We save some for ourselves to make the best whole wheat bread. One of my favorite foods.

Interesting that you can take a grain, grind it up, add some honey, yeast, and salt to make fluffy whole wheat bread.

 

 

Our family and employee garden is doing well. Some of our children, employees, and their children have been helping. Time to lower the bags used for wind shields for the baby plants. Sierra, our daughter found a mouse caught in one. That wasn’t the most pleasant experience for any of the workers.

A few rows of corn were added in the foreground. I wonder if they planted any black-eyed-peas. When we plant those in our commercial row crops, we usually just harvest some from those fields for freezing.

 

 

Then there is the new-to-us crop that we are planting on our TDA certified organic land, hemp. We have acres plant for CBD and some for textile. We even have some experimental dry land acres planted to see how our soil and water will do with the Hemp.

Here they were planting last week.

 

That’s the update from the vineyard and the farms from this week. We hope that you all are doing well in these times and working towards planting seeds of hope yourselves.

Blessings,
Betty

S’more Cupcakes and 2017 Dirt Farmer

S’More Cupcakes
and 2017 Dirt Farmer

You love wine and food, so we have another wine and food pairing for you. Shannon Brown, a long time team member of Bingham Family Vineyards, is here to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients and try another food and wine pairing with us.

Sometimes the simplest of ideas turn out to be the best! We were drinking Dirt Farmer around the fire pit and someone decided that s’mores would be a good idea. Perfect pairing!
For a way to elevate the old camping classic, try S’mores Cupcakes.
Elegant desert with an elegant wine. I love happy surprises and ways to find or stumble upon wine parings one might not necessarily think of!

Enjoy!

Shannon Brown

My Bingham Variation

The crust was made simple with a food processor, but you could easily do it with a rolling pin over a bag of crackers. The idea a sprinkling a little cinnamon in at this point sounded nice.

Seems to me that one key to making good brownies is to not over cook them.

I decided to try the Marshmellow Meringue Frosting from Sally’s recipe. It was quite simple to whip up, and then we used this little device to do the browning.

One of my children gave this cooking torch to me as a gift. It works nicely since that child keeps it refilled for me, I don’t have to worry with that.

It works great for crème brûlée as well.

It was a delightful desert which paired will with our Bordeaux style red wine blend, Dirt Farmer.

The Wine Pairing is the Best Part

Recipe and Printing

S’more Cupcakes

Pair with 2017 Dirt Farmer
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Course: Dessert
Servings: 18 cupcakes
Calories: 280kcal
Author: Shannon Brown
Wine: Dirt Farmer

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs, about 10 full-sheet graham crackers
  • 1/3 cup granulated sugar
  • 6 Tbsp unsalted butter, melted
  • 2 tsp cinnamon

Brownies

  • 1/2 cup unsalted butter or 1 stick
  • 8 ounce Hershey milk chocolate bar, coarsely chopped
  • 1 cup granulated sugar
  • 3 eggs, at room temperature
  • 3 tsp pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened natural or dutch process cocoa powder
  • 1/2 tsp salt

Marshmallow Frosting

  • 18 marshmallows, full size

Instructions

Make the crust

  • Using a food processor, pulse the graham crackers into crumbs.
  • Pulse together the crumbs with sugar and melted butter until combined.
  • Spoon 1 and 1/2 Tablespoons of crust into each cupcake liner. Press down tightly to create a tight and firm crust.
  • Sprinkle a little cinnamon on each graham cracker crust.
  • Set aside. No need to pre-bake.

Make the brownie cup

  • Melt the butter and chocolate together in a large heat-proof bowl or double boiler.
  • Whisk in the granulated sugar.
  • Allow to slightly cool for 5 minutes before adding the eggs.
  • Whisk in the eggs, vanilla, flour, cocoa powder, and salt. Batter will be thick.
  • Spoon evenly into each cupcake liner on top of the graham cracker crust, filling almost to the top of the liners.
  • Bake brownie cups for 25 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs and no wet batter. Check them after 22 minutes.
  • Remove from the oven and allow to cool completely in pans.

Make the topping

  • Place a full sized marshmallow (tall end up) on top of each cupcake.
  • Place on the middle rack of the broiler; broil until desired color.
  • With the back of a spoon, press down marshmallow to cover the top of the cupcake. (A great activity for kids.)
  • Cover and store leftover cupcakes at room temperature or in the refrigerator for 1 – 2 days.

Notes

I was inspired by this recipe from Sally’s Baking Addition. In keeping with the theme of simplicity, I opted to use full-sized marshmallows on top instead of making the meringue from the original recipe.

Nutrition

Calories: 280kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 130mg | Potassium: 81mg | Fiber: 1g | Sugar: 27g | Vitamin A: 314IU | Calcium: 17mg | Iron: 1mg

Nutritional information is provided as a courtesy and should not be construed as a guarantee.

Tried this recipe?Mention @BinghamFamilyVineyards or tag #BinghamVineyards!
Or show off on InstagramMention @BinghamVineyards or tag #BinghamVineyards!

Now you have the recipe. Don’t forget to buy the wine.

Blessings,
Betty

Memorial Day 2020

Memorial Day, Honoring Those Who Served

Enjoy your holiday this Memorial Day as we all remember the sacrifices that many have given in order for us to have the freedoms that we do. May we also be good stewards of those freedom as we move ahead with reopening our country after dealing with the COVID-19 pandemic.

We would like to ask you to be patient with our staff as we have to limit the number of customer that we can properly host. Please make a reservation in order to help us do that. You can read updates for each of our locations: Meadow, Grapevine, and Fredericksburg.

Blessings,
Betty

Brunch Grilled Flat Bread and 2019 Marsanne

Brunch Grilled Flat Bread
& 2019 Marsanne

You love wine and food, so once again, our friend, Shannon Brown, is sharing another of her wine and food pairings. Gather the wine and the ingredients and try her recipe. Or just use it as inspiration to create you own pairing.

As peach season is quickly approaching in the Texas Hill Country, I wanted a simple, easy summer recipe for those fresh peaches! The smell of the fresh basil heating will tantalize your taste buds, and it will not diappoint! The easy sauce can also be used to drizzle over baked chicken or grilled pork chops.
Enjoy!

Shannon Brown

My Bingham Variation

Fresh peaches from Fredericksburg, what a wonderful thought. I can’t wait to get back there to get some.

Just as soon as we get a few of the row crops up and growing, we will be there.

Since I did not have any Fredericksburg peaches, I looked around to see what I did have.

And the Naan bread recipe looked great, but I was short on time, so I started with some wonderful whole wheat bread that my daughter, Savannah, had made with wheat berries that my husband, the Dirt Farmer, had grown.

Next thought was to consider what ingredients that I could get from the Wolfforth Farmer’s Market in Wolfforth, Texas where we just started selling our wines on Saturdays. Check it out on our calendar.

We will have an assortment of wine for sale or make an order on-line, marked it for Meadow pickup rather than shipping, then call our winery office at (806) 585-6616, and ask for your order to be delivered to you at the Wolfforth Farmer’s Market on the Saturday of your choice.

While at the market, I met a nice young man with Ethan’s Earthly Edibles who was selling honey and various vegetables that he grows. Behind the honey is garlic that he grew. The arugula that he grew was zesty and a great addition to salads and sandwiches.

Now I should have bought some basil.

I have only two small plants of basil growing, so I am trying to propagate some of the cuttings. I may give up and just buy a larger plant, but for now the cuttings are still alive.

Needless to say, I had to skip the basil this time.

At the Wolfforth Farmer’s Market, I also found some cheese from Tucumcari Mountain Cheese Factory.

I tried the Asiago, Green Chili Cheedar, Green Chili Jack, Chimayo, Sundried Tomato, and Basil Jack. These cheeses were so delightful that they were the deciding factor for me to go with Shannon’s “quick appetizer” suggestion.

I wanted to try all of the types of cheese.

My excuse for the quick appetizer was that we are busy planting organic cotton, organic pima cotton, organic hemp, as well as bottling thousands of cases of wine.

Will maybe I haven’t been out there doing all of those things, but I have been helping in my own way. Someone has to wash the Dirt Farmer’s work clothes.

Anyway, I did Shannon’s suggestion for the quick appetizer made with the drizzle, and it was delicious, wonderful with the 2019 Marsanne.

Recipe and Printing

Brunch Grilled Flat Bread

Pair with Marsanne
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Course: Brunch
Servings: 2 people
Calories: 720kcal
Author: Shannon Brown
Wine: Marsanne

Ingredients

  • 2 pieces Naan bread or use recipe list below
  • 2 1/2 oz goat cheese
  • 2 slices bacon cut in pieces and cooked
  • 1 handful fresh basil (we used both purple and green)
  • 1 peach or 1 mango cut to 1/2 inch pieces

Sauce

  • 1/4 cup honey
  • 3/4 tsp mustard or a little more if you like mustard
  • 1/4 tsp red pepper chili flakes

Instructions

Assemble

  • Crush goat cheese with back of spoon into the Naan bread so that it sticks to the bread.
  • Sprinkle cheese with basil.
  • Layer fruit and cooked bacon.
  • Drizzle with sauce

Broil

  • Broil in middle rack in oven on low for 5 – 7 minutes.

Notes

If Naan bread is not available at your grocery store, use this recipe for homemade Naan from Ali at GimmeSomeOven.com.

Nutrition

Calories: 720kcal | Carbohydrates: 102g | Protein: 20g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 1150mg | Potassium: 208mg | Fiber: 3g | Sugar: 45g | Vitamin A: 737IU | Vitamin C: 5mg | Calcium: 128mg | Iron: 1mg

Nutritional information is provided as a courtesy and should not be construed as a guarantee.

Tried this recipe?Mention @BinghamFamilyVineyards or tag #BinghamVineyards!
Or show off on InstagramMention @BinghamVineyards or tag #BinghamVineyards!

Now you have the recipe. Don’t forget to buy the wine.

Blessings,
Betty

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