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X-WR-CALNAME:Brochelle Vineyards
X-ORIGINAL-URL:https://brochelle.com
X-WR-CALDESC:Events for Brochelle Vineyards
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TZID:UTC
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TZOFFSETFROM:+0000
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DTSTART:20250101T000000
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DTSTART;VALUE=DATE:20250214
DTEND;VALUE=DATE:20250215
DTSTAMP:20260518T120658
CREATED:20250205T202037Z
LAST-MODIFIED:20250218T001855Z
UID:8603-1739491200-1739577599@brochelle.com
SUMMARY:Valentine's Day Recipes
DESCRIPTION:Goat Cheese and Fig Crostini (Pairs with our 2023 Chardonnay)\nIngredients: \n\n½ French baguette\, sliced\n8 ounces goat cheese\, softened\nFig jam\n2 tablespoons honey\n2 teaspoons fresh thyme (optional)\n\nInstructions: \n\nPreheat the broiler. Place the baguette slices on a baking sheet and broil for about 5 minutes\, or until just starting to toast. Remove from the oven.\nSpread the softened goat cheese on each crostini. (For easier spreading\, microwave the goat cheese for about 5 seconds.)\nTop each with a small spoonful of fig jam\, then drizzle with honey.\nGarnish with fresh thyme\, if desired.\n\n\nZinfandel-Kissed Short Ribs (Pairs with our 2022 Estate Zinfandel)\nIngredients: \n\n4 bone-in short ribs\n3 tablespoons olive oil\nSalt and pepper to taste\n1 large onion\, chopped\n1 tablespoon tomato paste\n1 cup 2022 Estate Zinfandel\n2 cups beef broth\n1 bay leaf\n2 sprigs thyme\n2 sprigs rosemary\n2 tablespoons butter\n\nInstructions: \n\nPreheat oven to 325°F (160°C).\nSeason the short ribs generously with salt and pepper. In an oven-proof pot or Dutch oven\, heat 2 tablespoons of olive oil over medium-high heat. Sear the short ribs on all sides until browned (about 5-7 minutes). Remove and set aside.\nIn the same pot\, lower the heat and add the chopped onion. Sauté until very soft (about 20 minutes).\nStir in the tomato paste\, then deglaze with Zinfandel\, scraping up any brown bits from the bottom.\nPour in the beef broth and add the bay leaf\, thyme\, and rosemary. Return the short ribs to the pot\, ensuring they are mostly submerged in the liquid.\nCover and braise in the oven for 3 to 3½ hours\, or until the meat is tender and falling off the bone.\nOnce done\, remove the short ribs and cover loosely with foil. Discard the herb sprigs.\nReduce the braising liquid on the stovetop over medium heat for about 10 minutes\, until thickened. Stir in the butter for richness. (For a smoother sauce\, blend the braising liquid before reducing.)\nServe the short ribs with the sauce and a final drizzle of olive oil. (We enjoy serving the shortribs with some mashed potatoes and garnishing with fresh rosemary).\n\n\nSea Salt Zin Brownies (Pairs with our Nektar Late Harvest Zinfandel)\nIngredients: \n\n¾ cup butter\n2 cups cacao bittersweet chocolate chips (reserve ⅓ cup for topping)\n3 eggs (room temperature)\n½ cup brown sugar\n½ cup white sugar\n¼ cup Late Harvest Nektar Zinfandel wine\n⅔ cup all-purpose flour\n¾ teaspoon kosher sea salt\n\nInstructions: \n\nPreheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.\nMelt butter in a double boiler\, then add the cacao bittersweet chocolate chips (reserving ⅓ cup for topping). Stir until smooth.\nIn a separate bowl\, whisk together the eggs\, Nektar wine\, and both sugars until combined.\nSlowly pour the melted butter and chocolate mixture into the egg mixture\, stirring continuously.\nCombine the flour and salt\, then fold into the batter.\nPour the batter into the prepared baking dish and sprinkle the reserved chocolate chips on top.\nBake for 35-40 minutes.\nServe warm\, with a glass of Nektar\, of course!\n\nCLICK HERE TO DOWNLOAD A PRINT-READY VERSION OF THE RECIPES 
URL:https://brochelle.com/event/8603/
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