Our Journey...

Pima Cotton Growing at Bingham Farm

Pima Cotton Flower

The first blossoms for the year are forming in the cotton. This is early for us for them to appear compared to other years. This flower is from our organic pima cotton.

First comes the square, then about three weeks later the blossom opens as this one is doing. The petals will change from yellow to pink and finally dark red before they wither and fall, leaving a green pods which is called a cotton boll.

Cliff took these photos as he has been in the fields most days lately sand fighting the soil with a plow since we have had good rains recently.

Blessings,
Betty

Red, White, and Blue Fruit Salad with 2018 Fine ‘n Dandy

Red, White, and Blue Fruit Salad
with 2018 Fine ‘n Dandy

You love 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.

Fine ‘n Dandy is my favorite summertime wine; I just add some fruit, and I have an instant sangria for those hot summer Texas nights! This inspired me to find a fun, refreshing, light salad that would pair well with the Fine ‘n Dandy and just in time for July 4th fun! I omitted the watermelon, and topped mine with bleu cheese which really melded the flavors well.

Shannon Brown

My Bingham Variation

As always the best cooking starts with the best quality ingredients. And the best wine pairings include the best wine.

When you need a sweet red wine consider our Fine ‘n Dandy which is a quality wine with just enough sweetness to go with your dark chocolate or this delightful fruit salad with bleu cheese.

Our 2018 Fine ‘n Dandy red sweet wine won a silver medal at the 2020 International San Antonio Stock Show and Rodeo Wine Competition.

As you can see from the photo of ingredients as well as the salad photo that I did add the jicama to the salad which is not essential, but did add a fresh crunch taste.

The bleu cheese suggestion from Shannon was the best. I used Gorgonzola which paired so well with the Fine ‘n Dandy.

When you in the mood for a cold sweet red wine on the patio to relax with friends, try this simple fresh salad with bleu cheese for the perfect event.

Recipe and Printing

Red, White, and Blue Fruit Salad

with 2018 Fine 'n Dandy
Prep Time: 30 minutes
Course: Salad
Servings: 8 servings
Calories: 84kcal
Author: Shannon Brown
Wine: Fine ‘n Dandy

Ingredients

Salad

  • 4 cups sliced strawberries
  • 1 Tbsp sugar or Swerve sweetner
  • 2 cups blueberries
  • 1 cup diced jicama

Dressing

  • 1 1/2 Tbsp lime juice
  • 1 1/2 Tbsp honey
  • 1 Tbsp minced mint
  • 1/8 tsp chipotle chili powder, optional

Topping

  • 1/4 cup crumbled bleu cheese

Instructions

Combine Salad

  • Place strawberries in a large bowl and sprinkle with sugar. Toss to coat.
  • Add blueberries, and any other fruit chosen.

Dressing

  • In a small bowl, stir together lime juice, honey, mint, and chili powder.
  • Pour over fruit and toss to coat.
  • Chill for about 2 hours before serving.

Presentation

  • Sprinkle bleu cheese on top.

Notes

Recipe inspired by Red, White, and Blue Fruit Salad from Christin Mahrlig at Spicy Southern Kitchen.

Nutrition

Calories: 84kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 62mg | Potassium: 174mg | Fiber: 3g | Sugar: 12g | Vitamin A: 97IU | Vitamin C: 50mg | Calcium: 39mg | 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

Baked Salmon in Roasted Red Pepper Sauce with 2018 Cloudburst

Baked Salmon in Roasted Red Pepper Sauce
and 2018 Cloudburst

You love 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.

I started looking for this type of recipe when I had Cloudburst with roasted red pepper hummus and the flavors melded so well. This is a light summer dish I am sure you will enjoy!

Shannon Brown

My Bingham Variation

After Shannon mentioned pairing our Cloudburst white wine blend with roasted red pepper hummus, I had to try that first.

And yes, it was lovely.

The salmon with the roasted red pepper sauce was wonderful as was the bottle of 2018 Cloudburst that was finished off pretty quickly.

Our 2018 Cloudburst won a gold medal at the 2020 San Antonio Stock Show and Rodeo Wine Competition and a silver medal at the 2020 Houston Rodeo Uncorked! International Wine Competition.

At the Houston competition is was also awarded Reserve Class Champion and Reserve Texas Class Champion in the division for new world Italian white varieties & blends $28 & under.

Definitely a winner with this salmon dish.

Recipe and Printing

Baked Salmon in Roasted Red Pepper Sauce

with 2018 Cloudburst
Course: Main Course
Servings: 4 servings
Calories: 628kcal
Author: Shannon Brown
Wine: Cloudburst

Ingredients

Roasted Red Pepper Sauce

  • 2 roasted red peppers
  • 1/4 cup roasted cashews
  • 1 tomato, chopped
  • 3 tbsp distilled white vinegar
  • 1 clove garlic
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 3/4 tsp crushed red pepper
  • 1/2 cup heavy cream, or non-dairy creamer/milk
  • kisher salt and pepper, to taste

Salmon

  • 18 – 24 oz salmon, skin removed, cut into 4 pieces
  • 1 tbsp olive oil
  • 1 lemon, cut into slices
  • fresh oregano for garnish
  • sea salt
  • black pepper

Instructions

Prepare roasted red pepper sauce

  • Blend all sauce ingredients except for cream.
  • Add sauce to small saucepan over low heat and stir in cream. Stir on low heat until warm, smooth, and combined, 2 – 4 minutes. Set aside.

Bake the salmon

  • Preheat oven to 400' F.
  • Sear one side in hot oil for 2 minutes, flip salmon over, and sear other side for 2 minutes.
  • Add prepared roasted pepper sauce to pan with salmon. Heat for 2 minutes then transfer pan to oven.
  • Bake at 400' F for 10 minutes or until salmon is no longer pink.
  • Garnish with sliced lemon and oregano. Season with sea salt and pepper, to taste.

Notes

The recipe was inspired by Baked Salmon with Roasted Red Pepper Sauce by Lindsay Cotter.
Options for roasting the red bell peppers can be found at TheKitchn.com.

Nutrition

Calories: 628kcal | Carbohydrates: 9g | Protein: 62g | Fat: 38g | Saturated Fat: 11g | Cholesterol: 204mg | Sodium: 406mg | Potassium: 1666mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1059IU | Vitamin C: 29mg | Calcium: 77mg | Iron: 3mg

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

Onion Jam Burgers and 2018 Roussanne

Onion Jam Burgers
and 2018 Roussanne

You love 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.

I was inspired to try this jam recipe after tasting the Roussanne with a chip dip that contained brown sugar with dried onions. It was love at first bite! My husband and I used the leftover jam the next morning on his jalapeño biscuits, opened flat, topped with this onion jam and 2 over easy eggs. Delicious! This will definitely be a staple in our refrigerator!

Shannon Brown

My Bingham Variation

Shannon is right; this Bourbon Onion Jam is wonderful with our 2018 Roussanne.

We ate ours all in one day, so I’ll have to make some more soon.

The sweetness took me by surprise, but it was just right with the Roussanne.

Being a Texas Tech alumni encouraged me to try Raider Red Meats Brisket Rub seasoning.

My daughter, Brianna, helped me make the burgers. She tried a trick where she added grated butter to the meat mixture. The intent being to keep the meat from drying out too much while grilling.

The Bourbon Onion Jam was so delightful; it would be good on crackers or as accent to many other dish ideas.

We added roasted Brussels sprouts to our meal, but the burgers and onion jam with the Roussanne was an delightful combination.

Recipe and Printing

There are two recipes for you this week. Bourbon Onion Jam and Burgers.

Bourbon Onion Jam

Pair with 2018 Roussanne
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4 people
Calories: 435kcal
Wine: Roussanne

Ingredients

Bourbon Onion Jam

  • 2 lbs Vidalia onions
  • 3 Tbs butter
  • 1 Tbs fresh thyme leaves
  • 1 cup dark brown sugar, packed
  • 2 Tbs balsamic vinegar
  • 1/2 cup bourbon
  • 1/8 tsp kosher salt

Instructions

Prepare Ingredients

  • Peel onions and finely dice (or cut in 1/2 and put in food processor).
  • Saute' in a large pan the butter, thyme, and diced onions.
  • Cook, stirring often, until translucent, about 5 minutes.
  • Add the remaining ingredients to pan and bring the mixture to a boil.
  • Reduce heat and simmer about 30 minutes until a thick syrup forms. It should coat the back of a spoon.
  • Remove from heat and allow to cool to room temperature.
  • Spoon mixture into a jar that has been sterilized and refrigerate.
  • Will keep up to one week.

Notes

This recipe is from Libbie Summers at SaltedandStyled.com. 
Use this to make the Onion Jam Burgers paired with Bingham Family Vineyards 2018 Roussanne.

Nutrition

Calories: 435kcal | Carbohydrates: 73g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 183mg | Potassium: 363mg | Fiber: 2g | Sugar: 66g | Vitamin A: 346IU | Vitamin C: 14mg | Calcium: 101mg | 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!

Onion Jam Burgers

with 2018 Roussanne
Course: Main Course
Servings: 4 burgers
Calories: 465kcal
Author: Shannon Brown
Wine: Roussanne

Ingredients

  • 1 lb ground sirloin
  • 2 tsp Montreal steak seasoning, (or TTU Brisket Rub seasoning or 1 tsp combined salt, pepper, and garlic powder)
  • 1 cup lettuce
  • 4 slices smoked Havarti cheese
  • 4 burger buns

Instructions

Form Burger Patties

  • Shape the ground sirloin into 4 hamburger patties and season on both sides

Grill Burger Patties

  • Preheat grill on medium for 10 minutes
  • Turn the heat on the grill to low and place burgers on the grill. Cook on low for the next 20 – 25 minutes until the internal temperature reaches between 145' – 160' F. This depends on the level of doneness you prefer.

Assemble Burgers

  • Assemble burgers with cheese, lettuce, and onion jam.

Notes

Make the Bourbon Onion Jam with this recipe from SaltedandStyled.com
If you are feeling adventurous make brioche, such as this recipe from PiperCooks.com. Or try with Hawaiian Sweet Buns. Another idea is to grate a little butter into the burger meat to prevent it from drying out so much while grilling.

Nutrition

Calories: 465kcal | Carbohydrates: 23g | Protein: 32g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 102mg | Sodium: 503mg | Potassium: 433mg | Fiber: 1g | Sugar: 3g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 275mg | Iron: 4mg

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

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

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