Monthly Archives: August 2018

Golden Oak Aged Reserve, Jonathan, Main Dishes

Grilled Fish with Wine

Poaching fish with a little wine and olive oil makes for an elegant mid-week meal. You can grill these or bake them in the oven. The recipe below is more of a guideline than a direct recipe since each fish has slightly different cooking times. Refer to recipes online for specific fish you are using for your dish.

  • 4 salmon, cod, cobia, or tilapia filets (4-6 oz each)
  • 2 TBS olive oil
  • 2 TBS Jonathan (or other favorite semi-dry Pomona Wine)
  • Thin slices of lemon
  • Thin slices of shallot & carrots (optional)
  • 2 TBS fresh parsley, roughly cut
  1.  Portion each filet into a foil packet. Sprinkle each with equal amounts of olive oil & wine. (If using onion & carrots, put at the bottom of the foil packet with filet on top.)
  2. Top with salt and pepper and thin slices of lemon.
  3. Fold / roll down the foil to seal in the juices.
  4. Put on a cookie sheet and bake in the oven at 400 degrees for 17-23 minutes, until fish comes out flaky. Again, refer to specific cooking directions for the fish of your dish. 🙂
  5. OR, put on the grill, medium-low for a gas grill, or on the cool side of a charcoal grill, with coals on one side of the grill. Cook for about 15 minutes, rotating the packets a quarter turn about 1/2 way through cooking.  Again, refer to specific cooking directions for your fish.
  6. OPEN PACKETS CAREFULLY – steam will be released.
  7. Serve on top of couscous, with rice, or potatoes.  Drizzle a little olive oil on top and sprinkle parsley with flourish.
  8. And, of course, pair this with glasses of whatever wine you cooked your fish with.
Jonathan Oak Aged Reserve, Sauces & Dips, Vegetable Dishes

Mushrooms with Jonathan Oak Aged Reserve

Cooking mushrooms with wine is easy, quick, and adds a complex companion to any dish. Add to rice for a fast, faux-risotto, or top steak, chicken, or pork to fancy-up a weeknight meal.

  • 8 oz baby portabella or white button mushrooms, brushed off & sliced (can leave stems on or take them out and reserve for veggie stock later)
  • 1/2 a medium onion,  minced
  • 3 cloves garlic, pressed / chopped (or more, based on taste preference)
  • 1 Tbs olive oil or butter (or combination of both)
  • 1/2 – 1 cup Jonathon Oak Aged Reserve
  • 2 Tbs COLD butter (optional)
  • Salt & pepper to taste
  1. Heat skillet & add oil / butter on medium – high heat
  2. Add mushrooms & onions to hot oil; sprinkle with salt & cook until vegetables release moisture (about 5-8 minutes)
  3. While there is still mushroom liquid in the pan, add crushed garlic; stir until fragrant (about 30 sec – 1 minute)
  4. Add Jonathan Oak Aged Reserve; reduce heat and simmer until liquid in the pan has reduced by half (or is your preferred consistency)
  5. Turn off heat. Stir in optional pat of cold butter until creamy & smooth.  It will add a glossy, velvety quality to the sauce.
  6. Add to pre-cooked chicken, pork, steak or pour over rice / couscous / veggies & pat yourself on the back for being a mini-Iron-Chef!
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Golden Oak Aged Reserve, Jonathan Oak Aged Reserve, Uncategorized, Vegetable Dishes

Grilled Squash with Golden Oak

Grilling vegetables with a splash of your favorite Pomona Wine is a cinch!

  • 2-3 cups of summer squash, cut into 1″ slices, or quartered into strips
  • 1/2 yellow onion (or 1 large shallot) cut into chunks
  • 2-3 Tablespoons of Golden Oak Aged Reserve (or other Pomona Wine)
  • 2-3 Tablespoons of olive oil
  • Salt & pepper to taste (or a sprinkle of Greek seasonings)
  • 1-2 Tablespoons of butter (optional)
  1. Toss vegetables in a large bowl with olive oil and wine
  2. Sprinkle with seasonings
  3. Put on the grill and grill until you see grill marks and squash is tender but not squishy (2-3 minutes per side)
  4. Return vegetables to bowl to toss with any remaining oil & wine. Add a pat of butter and toss until melted.
Desserts, Strawberry Wine

Best Brownies (with Strawberry Wine)

Our freshly bottled Strawberry wine is DIVINE with chocolate…especially warm chocolate brownies straight out of the oven. 

Of course, you could make them from a mix, but why not try making them from scratch? This batter can be doubled and divided evenly between two 8-inch pans or poured into one 13X9-inch pan – bake for 28-ish min in 13X9-inch pan.

  • 8 T (1 stick) unsalted butter
  • 2 oz unsweetened baking chocolate
  • 2/3 C  all-purpose flour
  • 1/2 t baking powder
  • 1/4 t salt
  • 1 C sugar
  • 2 large eggs
  • 1 t vanilla
  1. Adjust oven rack to center and heat oven to 350 degrees. Melt chocolate and butter together in a bowl set over a steaming pot of water (double-boiler style) or in a bowl in microwave on medium power. Set aside to cool for 10 minutes (can be warm, you just don’t want the eggs to scramble a few steps down). Add a Tablespoon or two of our Strawberry Wine to the chocolate mixture for an extra kick!
  2. Measure flour, baking powder, and salt in small bowl. Whisk together, set aside.
  3. Whisk sugar into cooled chocolate mixture.  Whisk in eggs and vanilla, then fold in flour mixture (and nuts) until just combined.
  4. Pour batter into greased 8-inch square metal pan, 2 inches deep; bake until toothpick inserted in the center comes out with a few fudgy crumbs, about 25-30 minutes. If batter coats toothpick, return pan for 2-4 minutes.
  5. Butterfly 2 warm brownies on a plate. Drizzle some of our Strawberry Wine on top & add a dollop of whipped cream or ice cream. And, most importantly, make sure you skip dinner and go straight to dessert!! <3

 

Desserts, Orchard Spice

Orchard Spice Cake

This is a quick cake for any time of the year, but great for holidays. This cake can be made in a 9X13 sheet cake pan or as a layer cake.

  • One box white cake mix
  • One box instant vanilla pudding mix
  • 1 tsp ground nutmeg
  • 3/4 cup vegetable oil
  • 3/4 cup Pomona Orchard Spice Wine
  • 4 large eggs
  • 1-2 cups powdered sugar
  • 1-2 tbs Orchard Spice Wine
  1. Preheat oven to 350 degrees. Grease & flour 1 10″ Bundt cake pan (or spray with cooking spray). For a prettier crust, sprinkle cinnamon & sugar on the pan after it has been greased & floured.
  2. In a medium bowl, combine cake mix, vanilla pudding mix, nutmeg, vegetable oil, wine, and eggs. Beat with an electric mixer for 5 minutes.
  3. Pour into prepared Bundt cake pan and bake for 50 minutes or until toothpick comes out clean.
  4. Let cool 10 minutes in the pan, then remove from pan to rack. Let cake cool completely before slicing or if glazing.
  5. Whisk together powdered sugar and wine to form a thick yet pourable glaze. Add a few sprinkles of nutmeg, cinnamon, and/or allspice to taste. Drizzle cake with glaze and let set before serving.
Main Dishes, Orchard Harvest

Jamaican Jerk Marinade

Use this tasty marinade for either pork or chicken

  •  ¼ Cup Orchard Harvest
  • ¼ Cup Soy sauce
  • ¼ cup olive oil
  • Jamaican Jerk Seasonings (3T to ¼ Cup, depending on your flavor preference)
  1. Combine all ingredients. Marinate meat 1-24 hours (depending on kind & cut).
  2. Grill to perfection. (Check cooking times and temperatures for the cut of meat you’re using for your dish.)
  3. And of course, serve glasses of Orchard Harvest with this delicious meal!
Cocktails, Desserts, Orchard Spice, Uncategorized

Christmas in a Crockpot

Make this warm festive cocktail in the crock pot to help keep your family happy during the holidays! 

If you have a LARGE crockpot, you’ll need 3-4 bottles; 2 will work for smaller volume crock pots.

  1. Uncork and pour bottles of Orchard Spice into crock pot.
  2. Add 2-4 cinnamon sticks and cloves (to taste).
  3. You can also add a package of dried fruit – that way it’s a healthy drink! 😉
  4. Keep crock pot on low – make sure liquid does not simmer or boil – you’ll lose the alcohol that way!
  5. Ladle into mugs or decorative cups & enjoy!
  6. BONUS: If there’s a touch of wine left in the bottom of the crock pot, add a ham or roast & cook on higher setting for a spiced roast.
  7. BONUS BONUS: Add quartered onions and apples to the bottom of the crock pot THEN add ham or pork roast & cook on high. MMMMMMMMMMMMM! 😀