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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

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

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