Hawks View Winery's Recipe Book
Butternut Squash Soup with Onion Puree
Pairing: 2018 Barrel Select Chardonnay
Shop 2018 Barrel Select Chardonnay
Ingredients:
Butternut Squash Soup
- 2 cups chicken broth
- 2 cups cooked butternut squash
- 1⁄4 small onion
- 1⁄4 teaspoon dried sage
- 1⁄2 teaspoon salt
- 1⁄4 cup heavy cream
Onion Puree
- 2 sweet onions
- 1/4 cup olive oil
- 1 teaspoon lemon juice
- 1 teaspoon salt
Instructions:
Butternut Squash Soup
- Cut butternut squash in half lengthwise
- Scoop out the seeds
- Oil the flesh and season with salt
- Bake in 350F oven till tender about 30-45 mins
- Scoop into blender with broth, onion, spices, and salt
- Blend mixture till smooth
- Add cream
Onion Puree
- Coat whole onion, skin on, with oil
- Roast in 400F oven for around 40 mins, or until tender
- Cut off skin and remove the inside layers into the blender
- Blend onion, oil, salt, and lemon until smooth.
- Top soup with puree
Braised Beef Short Ribs, Creamy Polenta,
Sautéed Green Vegetables and Crispy Shallots
Pairing: 2018 Hawk Attack - SOLD OUT
Ingredients:
Braised Beef Short Ribs
- 3 beef short ribs
- 2 tablespoon oil
- salt
- pepper
- 1 large onion
- 4 garlic cloves
- 3 cups beef broth
- 2 sprigs rosemary
Creamy Polenta
- 2 cups water
- 1 cup polenta
- 1 teaspoon salt
- 3 tablespoons butter
- 1/2 cup grated parmesan
- 2 cups heavy cream
Crispy Shallots
- 4 large shallots
- oil
- salt
Green Vegetables of Your Choice
Instructions:
Braised Beef Short Ribs
- Season short ribs with salt and pepper
- Heat Dutch Oven and coat bottom with oil
- Brown all sides of the short ribs and remove from the pan
- Sweat the onion then add the garlic
- Add the short ribs back to the pot and cover with beef broth
- Add rosemary and bring liquid to a boil
- Place lid on the pot and put into preheated 325F oven
- Cook for 2 - 2.5 hours or until meat is tender
Creamy Polenta
- Combine water and heavy cream in pot and bring to a boil
- Add polenta and simmer till tender, around 20 to 30 minutes, stirring often
- Once cooked, add salt, parmesan, and butter
Crispy Shallots
- Slice peeled shallots into thin rings
- Add shallots to pot and cover with oil
- Place on low-medium heat and stir until golden brown, around 20-25 minutes
- Strain shallots out of oil and season
Green Vegetables
- Blanch green vegetable in boiling salted water
- Shock once tender in ice water
- Drain and dry
- Heat oil in sauté pan
- Add green vegetables and sauté
- Season with salt and pepper
Hawks View 2019 Vendange Tardive Creme Brûlée
Pairing: 2019 Vendange Tardive
Ingredients:
- 2 cups heavy cream
- 1 cup 2019 Vendage Tardive
- 1⁄8 teaspoon salt
- 5 egg yolks
- 1⁄2 cup sugar, more for topping
Instructions:
Creme Brûlée
- Heat oven to 325 degrees
- Reduce Vendange Tardive till 1/4 its original volume
- In a saucepan, combine cream, Vendange Tardive and salt. Cook over low heat until it's just hot
- In a bowl, beat yolks and sugar together until light in color
- Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir
- Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the ramekins
- Bake for 30 to 40 minutes, or until centers are barely set
- Cool completely
- When ready to serve top with sugar and torch or place under broiler until brown and crisp
- Top with Vendange Tardive soaked apricots
Vendange Tardive soaked Apricots
- Dice dried apricots into small pieces
- Soak overnight in Vendange Tardive
- Drain before serving
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