Hawks View Winery's Recipe Book

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Butternut Squash Soup

Butternut Squash Soup with Onion Puree

Pairing: 2018 Barrel Select Chardonnay

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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

  1. Cut butternut squash in half lengthwise 
  2. Scoop out the seeds 
  3. Oil the flesh and season with salt 
  4. Bake in 350F oven till tender about 30-45 mins 
  5. Scoop into blender with broth, onion, spices, and salt 
  6. Blend mixture till smooth 
  7. Add cream 

Onion Puree

  1. Coat whole onion, skin on, with oil 
  2. Roast in 400F oven for around 40 mins, or until tender 
  3. Cut off skin and remove the inside layers into the blender 
  4. Blend onion, oil, salt, and lemon until smooth.
  5. Top soup with puree

 


 

Braised Short Ribs

Braised Beef Short Ribs, Creamy Polenta,
Sautéed Green Vegetables and Crispy Shallots

Pairing: 2018 Hawk Attack

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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

  1. Season short ribs with salt and pepper 
  2. Heat Dutch Oven and coat bottom with oil 
  3. Brown all sides of the short ribs and remove from the pan
  4. Sweat the onion then add the garlic 
  5. Add the short ribs back to the pot and cover with beef broth 
  6. Add rosemary and bring liquid to a boil 
  7. Place lid on the pot and put into preheated 325F oven 
  8. Cook for 2 - 2.5 hours or until meat is tender 

Creamy Polenta

  1. Combine water and heavy cream in pot and bring to a boil 
  2. Add polenta and simmer till tender, around 20 to 30 minutes, stirring often 
  3. Once cooked, add salt, parmesan, and butter 

Crispy Shallots

  1. Slice peeled shallots into thin rings 
  2. Add shallots to pot and cover with oil 
  3. Place on low-medium heat and stir until golden brown, around 20-25 minutes 
  4. Strain shallots out of oil and season 

Green Vegetables

  1. Blanch green vegetable in boiling salted water 
  2. Shock once tender in ice water 
  3. Drain and dry 
  4. Heat oil in sauté pan 
  5. Add green vegetables and sauté
  6. Season with salt and pepper 

 

 


 

Hawks View 2019 Vendage Creme Brûlée

Hawks View 2019 Vendange Tardive Creme Brûlée

Pairing: 2019 Vendange Tardive

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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

  1. Heat oven to 325 degrees
  2. Reduce Vendange Tardive till 1/4 its original volume
  3. In a saucepan, combine cream, Vendange Tardive and salt. Cook over low heat until it's just hot
  4. In a bowl, beat yolks and sugar together until light in color
  5. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir
  6. 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
  7. Bake for 30 to 40 minutes, or until centers are barely set
  8. Cool completely
  9. When ready to serve top with sugar and torch or place under broiler until brown and crisp
  10. Top with Vendange Tardive soaked apricots

Vendange Tardive soaked Apricots

  1. Dice dried apricots into small pieces
  2. Soak overnight in Vendange Tardive
  3. Drain before serving

 


 

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