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Rooster Hill Fall '22 Wine Club ~ A Dry, Bubbly, Floral Season ~
Gewurztraminer 2019
Dry, subtle, and a hint of spice.
Paired with Turkey Stuffings
Tranquility 2016
An elegant dry white with crisp fruit flavor
Paired with an Almond Tort
Bubbly Bantam
Crisp and full of fruit flavors!
Paired with a spicy Crab Dip
Turkey Stuffings
(With Our 2019 Gewurztraminer)Ingredients~ 18oz Dried Cubed Bread ~ 32oz Chicken Broth ~ 2tbsp Butter ~ 10oz Diced Celery, Carrots, and Onion Mix ~ 1lb Sage-Seasoned Pork Sausage ~ 2tbsp Poultry Seasoning ~ DirectionsStep 1 - Add butter and celery, carrot, and onion mix to a pan and saute over medium-low heat (~10 mins). Remove from pan.Step 2 - In the same pan, cook sausage over medium-high heat until cooked through. Should be slightly browned (~10 mins).Step 3 - Place bread cubes in large mixing bowl and cover with warm chicken broth. Add celery, onions, and carrot mix to the bowl. Mix thoroughly. Step 4 - Transfer mixture to oven-safe casserole or aluminum pan. Cook at 350 degrees for 30 minutes. Remove, let stand (3-5 minutes), and enjoy!Almond Tort
(With our 2016 CuKi Tranquility)Ingredients ~ 4 Large Eggs (separate yolks and whites) ~ ¾cup Granulated Sugar ~ 1 Large Orange (zested) ~ ½cup Orange Juice ~ ½cup Extra Virgin Olive Oil ~ 1/8tsp Almond Extract ~ 3cups Almond Flour ~ ½tbsp Baking Powder ~ Sliced Almonds ~ Whipped Cream and Semi-sweet Chocolate Morsels (for garnish) ~DirectionsStep 1 - Preheat oven to 350. Grease 9-in round springform pan.Step 2 - In a large bowl, add sugar, egg yolks and beat until light and foamy. Add orange zest, juice, oil, and almond extract. Beat for another 2 minutes. Add almond flour and baking powder and mix until combined completely.Step 3 - In a separate bowl, beat egg whites until firm. Fold into cake batter. Pour entire mixture into greased pan, level, and sprinkle with almond slices. Step 4 - Bake for 40 minutes. Test with toothpick for readiness (insert into middle of tort and remove – should come out clean). Step 5 - Allow cake to cool completely. Once cooled, garnish with whipped cream and chocolate morsels as desired!Spicy Crab Dip
(With Our Bubbly Bantam)Ingredients~ 8oz Package of Cream Cheese (room temperature) ~ ¼cup Mayonnaise ~ ¼cup Sour Cream ~ 2tbsp Minced Garlic ~ 1½tsp Old Bay Seasoning ~ ¼tsp Salt ~ 1tsp Worcestershire Sauce ~ ½ Lemon (juiced) OR 3tbsp Lemon Juice ~ 1cup Shredded Cheddar Cheese ~ ½tsp Hot Sauce (or more if preferred) ~ 1lb Fresh Jumbo Lump Crab Meat ~DirectionsStep 1 - Preheat oven to 350 degrees.Step 2 - Add cream cheese to a mixing bowl and beat until smooth. Stir in mayo, sour cream, garlic, old bay, salt, Worcestershire sauce, and lemon juice. Add ¾ cup of cheddar cheese and all hot sauce and mix until smooth. Add crab meat and stir. Step 3 - Spread into 9-in pie dish or similarly sized oven-safe pan and sprinkle remaining cheddar cheese on top.Step 4 - Bake for 20 minutes (until top is golden and bubbly – just like our Bubbly Bantam!) Step 5 - Serve warm with slices of sourdough bread, crackers, or desired vessel!
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Rooster Hill Summer '23 Wine Club ~ Summer Grillin' & Chillin' with Wine ~
Dry Riesling 2019
A Dry White with a burst of green apple
Paired with
Cumin-Cinnamon Rub Grilled Salmon
Cabernet Franc 2019
Dry Bold Red, soft fruit with a strong astrigency
Paired with
Grilled Whiskey Raspberry Steak
Silver Pencil
A classic semi-dry White blend with a balance of fruit and acidity
Paired with
Chili Garlic Chicken
Cumin-Cinnamon Rub Grilled Salmon
(With Our 2019 Dry Riesling)Ingredients (Serves 4)~ 4 salmon fillets (6 to 8 ounces each) ~ 1/4 cup orange juice ~ 1 Tbsp Lemon Juice ~ 2 Tbsp packed brown sugar ~ 2 Tbsp grated orange zest ~ 3/4 Tsp ground cumin ~ 1/4 Tsp ground cinnamon ~ Salt ~ Pepper ~ DirectionsStep 1 - Arrange fillets in a marinating dish. Combine orange and lemon juices and pour over the salmon. Cover dish and refrigerate salmon for up to 2 hours.Step 2 - Light grill and heat to approximately 400 degrees.Step 3 - In a small bowl, combine brown sugar, orange zest, cumin, cinnamon, and salt & pepper (to taste). Step 4 - Remove fillets from marinating dish and arrange on a single sheet of oiled aluminium foil. Use enough foil so that the edges can be rolled to form a shallow dish. Rub spice mixture (step 3) on both sides of salmon fillets. Cover foil dish with another piece of foil - leave space for air between fillets and top piece of foil. Cook for about 10-15 minutes, until salmon is just opaque.Grilled Whiskey Raspberry Steak
(With Our 2019 Estate Cabernet Franc)Ingredients~ 4 rib eye steaks, 1 inch thick (or similar cut of choice) ~ 1/3 Cup Bourbon whiskey ~ 2 Cups fresh raspberries ~ 1 Tbsp white sugar (or more to taste) ~ 2 Tsp dry mustard powder ~ 1 Tsp smoked paprika ~ 2 Tsp garlic powder ~ 2 Tsp freshly cracked pepper ~ 2 Tsp red pepper flakes ~ 2 Tsp kosher salt ~DirectionsStep 1 - Make the sauce. Combine Bourbon, raspberries, and sugar in a medium sauce pan. Place the pan over medium heat and allow to simmer for 10 minutes. Taste and adjust as necessary using additional white sugar. Remove pan from heat and strain mixture. Allow to cool.Step 2 - Make the spice rub. Add mustard powder, paprika, garlic powder, red pepper flakes, salt and pepper in a large bowl.Step 3 - Add half of the sauce to the spice rub and mix. Rub mixture on steaks, covering all sides. Press mixture into steaks with some force, allowing sauce to seep below the surface. Place steaks in large re-sealable bag and add about 3/4 remaining sauce. Work the steaks inside the bag to make sure they are evenly coated. Refrigerate for 2-4 hours. Step 4 - Before cooking, remove steaks from fridge and allow them to reach room temperature. Cook steaks directly on grill or in a cast iron pan on the grill. Cook to desired doneness. Step 5 - Remove steaks from heat and allow to rest for 10 minutes. Serve steaks with the remaining raspberry sauce, heating it if desired.Chili Garlic Chicken
(With Our Silver Pencil)Ingredients~ 3 Tbsp olive oil ~ 2 Tbsp chili garlic sauce ~ 1 Tbsp honey ~ 1 Tbsp rice wine vinegar ~ 2 cloves garlic, minced ~ 3 pounds of preferred cut of chicken ~ Sesame seeds, for garnish ~ DirectionsStep 1 - In a bowl, whisk olive oil, chili garlic sauce, honey, rice wine vinegar, and minced garlic together. Add to chicken in a covered container or re-sealable bag and let marinate in the fridge overnight (or for at least 30 minutes).Step 2 - Heat grill to medium-high heat (about 400 degrees). If your grill does not have a top rack, keep one section off to allow for indirect cooking. Make sure grill grates are oiled to prevent chicken from sticking. Step 3 - Arrange chicken atop the lit grates. Cook for 5 minutes until chicken has seared grill marks. Flip and cook other side likewise for about another 5 minutes.Step 4 - Move chicken to top grate (or over a grate with no flame) and continue cooking for about 10 to 15 minutes. Chicken should be white all the way through (165 degrees internal temperature). Step 5 - Remove grill from heat once finished and let sit for a few minutes. Garnish with sesame seeds and serve while warm.
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Rooster Hill Spring '23 Wine Club ~ Spring Trio ~
Cab Franc- Lemberger 2019
The perfect blend of reds
Estate Vidal Blanc 2019
Citrus flavors with a Soft Acidity
Estate Sauvignon Blanc 2020
A complex and balanced classicShepherd's Pie
With Our 2019 Cabernet Franc/Lemberger BlendIngredients~ 1tsp Salt ~ 3 Large Potatoes, peeled and quartered ~ 8tbsp Butter ~ 1 1/2 cups Chopped Onion ~ 1 cup Diced Carrots ~ 1 cup Peas ~ 1 1/2 lbs Ground Beef ~ 1/2 cup Beef Broth ~ 1tsp Worchestershire ~ Ground Pepper or other seasonings of your choice ~ Step 1 - Boil potatoes and salt in a medium sized pot. Be sure to cover potatotes with at least an inch of water. Reduce to a simmer and cook until tender - about 20 minutes.Step 2 - Preheat oven to 400 degrees. Step 3 - Melt 4tbsp of butter in a large saute pan on medium heat. Add chopped onions and carrots and cook until tender - about 4 to 6 minutes. Add peas during the last 2 minutes of cooking. Step 4 - Add ground beef to the saute pan, cook until meat is browned. Drain excess fat. Season with salt and pepper. Step 5 - Add Worchestershire sauce and beef broth to saute pan and bring to a boil. Reduce heat to low and cook uncovered for 10 minutes. Add additional seasonings of choice if desired. Step 6 - Mash cooked potatoes, mixing in the remaining 4tbsp of butter. Use a large fork or potato masher. Step 7 - Transfer meat and vegetable mixture to a 9x13 casserole dish. Layer mashed potatoes on top. Step 8 - Place in preheated oven and cook until potatoes are lightly browned and bubbling - about 30 minutes.Veal Orecchiette
With Our 2019 Estate Vidal BlancIngredients~ 2tbsp Extra Virgin Olive Oil ~ 1 Medium Onion, chopped ~ 1tbsp Minced Garlic ~ 1lb Ground Veal ~ Salt ~ Freshly Ground Black Pepper ~ 1/2 cup RHV Estate Vidal Blanc ~ 1 1/2 cups Chicken Stock ~ 1tsp Thyme ~ 1/2tsp Rosemary ~ 2tbsp Small Capers, rinsed ~ 3/4lb Orecchiette pasta ~ 1/2 cup Parmesan, grated ~ 2tbsp Butter ~ DirectionsStep 1 - In a large skillet, preheat Olive Oil. Add Onion and Garlic and cook over medium-high heat - 5 minutes.Step 2 - Add Veal, season with salt and pepper and raise to high heat. Cook until veal is browned - 8 minutes.Step 3 - Add 1/2 cup of Vidal to skillet until nearly evaporated - about 5 minutes. Step 4 - Add Chicken Stock, Thyme, Rosemary, and Capers. Simmer over medium heat until liquid is reduced by half - about 10 minutes. Step 5 - Cook Orrchiette per package instructions until al dente. Drain the pasta and add to skillet with cheese and butter. Step 6 - Cook over medium heat stirring frequently until sauce is thick and creamy - 1-2 minutes. Remove from heat and serve.Chicken & Zucchini
With Our 2020 Sauvignon BlancIngredients~ 3 Medium Zuchini, cut in quarter inch slices ~ Salt, to taste ~ 1 1/2 lbs of Chicken Tenders, skinless ~ All-purpose Flour ~ Olive Oil, as needed ~ 4tbsp Crushed Garlic ~ 1 - 28oz can Crushed Marzano Tomatoes ~ Hot Pepper Flakes ~ 1/4 cup Fresh Basil, chopped ~ 1 1/2 cups Low-Moisture Mozzarella, grated ~ 1/2 cup Romano Cheese, grated ~ DirectionsStep 1 - Preheat oven to 425 degrees.Step 2 - Season Zucchini and Chicken with salt, to taste. Step 3 - Place flour in shallow bowl. Lightly cover Zucchini and Chicken with flour.Step 4 - Heat a large non-stick skillet over medium-high heat. Coat bottom of skillet with a thin layer of olive oil. Brown Zucchini in batches - 2-3 minutes per batch. Remove slices as they brown. Step 5 - Brown Chicken in batches - 2-3 minutes per batch. Remove tenders as they brown. Discard oil. Step 6 - Return skillet to medium heat. Add 3tbsp of Olive Oil. When oil is hot, add garlic and cook until sizzling - about a minute. Add tomatoes and 1/2 cup of water. Season with 1/2 tsp of salt and a large pinch of hot pepper flakes. Simmer until sauce thickens - 8-10 minutes. Add chopped basil. Step 7 - Arrange Chicken, Zucchini, and Tomatoes in 8x10 casserole dish. Top with Mozzarella and Romano Cheeses. Bake in oven until cheese is bubbly - 20-25 minutes.
Rooster Hill Winter Wine Club ~ A Season for Hors D'oeuvres~
Chardonnay 2017
Aged, Citrus-forward White, "Brushed with Oak"
Paired with a Fig Jam Baked Brie
Estate Riesling 2019
A Delicate, Mineral-driven White
Paired with a Buffalo Chicken Dip
Rooster Hill Port 2018
A Luscious, Decadent Desert Wine
Paired with Raspberry Gouda Crostini
Fig Jam Baked Brie
(With Our 2017 Aged, Lighlty Oaked Chardonnay)Ingredients~ 8oz Brie Wheel ~ 2-4 tsp Honey (based on sweetness preference) ~ Fig Jam ~ Water Crackers DirectionsStep 1 - Preheat Oven to 350 degrees F and move rack to center of oven. Arrange Brie Wheel on parchment paper on top of a baking sheet.Step 2 - Add Honey on top of Brie Wheel and spread to form a nice, even coating. Put in oven and bake for 30 minutes.Step 3 - Remove from oven and add 3 tsp of Fig Jam on top. Step 4 - Arrange baked Brie Wheel with preferred water cracker on a platter. Step 5 - Enjoy with a glass of our 2017 TRW Chardonnay!Buffalo Chicken Dip
(With Our 2019 Estate Riesling)Ingredients~ 1 Tbsp Unsalted Butter ~ 2 Tsp Minced Garlic ~ 2 Cups Cooked Chicken, Shredded ~ 1/2 Cup Hot Sauce (we used Cholula - amount based on spiciness preference) ~ 8oz Block Cream Cheese ~ 1/2 Cup Sour Cream ~ 3/4 Cup Cheese of choice (We used Tex-Mex blend - if you're feeling adventurous, use a personal blend!) ~ 1/4 Cup Bleu Cheese Crumbles (optional) ~ 2 Tsp Green Onions/Chives (Optional) ~ Dipping vessels of choice (we used Celery Sticks, Carrot Sticks, and Pita Chips!) DirectionsStep 1 - Remove Cream Cheese from fridge approximately 30 minutes before starting. This will allow the block to soften making step 3 easier. Preheat Oven to 375 degrees F. Place rack into middle position of oven.Step 2 - For best results, prepare the following in an 8-inch cast-iron skillet or overproof pan. In lieu of that, you can also use any pan, but you will need to transfer the chicken-hot sauce-cream cheese mixture into an oversafe baking dish before placing in oven. In the pan, melt the Butter over mendium-high heat and saute the Garlic (about 30 seconds). Add Shredded Chicken and Hot Sauce and simmer for about 2 minutes (until the sauce has thickened).Step 3 - Reduce heat to low and stir in softened Cream Cheese. Make sure there are no noticeable chunks of Cream Cheese. Once the Cream Cheese is sufficiently mixed in, remove from heat and stir in Sour Cream. If you have prepared this mixture in a non-ovensafe pan, now is the time to transfer to a suitable baking dish. Step 4 - Top mixture with the 3/4 Cup of Cheese evenly and place in oven. Bake for 10 minutes or until cheese has melted and is bubbling around the edges. For a crispier top layer, rearrange oven rack to top position and broil until cheese begins to brown. Step 5 - Remove from oven and top with garnishes (Bleu Cheese Crumbles, Green Onions) if desired. Serve with your choice of dipping goodies! Step 6 - Enjoy with a glass of our Estate Riesling 2019 to help temper the bold, spicy flavors of this dip!Raspberry Gouda Crostini
(With Our 2018 Rooster Hill Port)Ingredients~ 10-15 Crostini ~ 4oz Coarse Shredded Smoked Gouda (or more for a smokey flavor) ~ Raspberry Preserves ~ Raspberries, cut in half DirectionsStep 1 - Set oven to broil and move rack to the top position in the oven. Cover a large cookie sheet with parchment paper.Step 2 - Arrange Crostini pieces evenly on parchment paper. Cover each Crostini with ~1/2 tsp of Raspberry Preserves. Ensure the preserves are evenly spread. Add Shredded Gouda on top of each Crostini. Thoroughly cover each Crostini - no cheese should be left over. Step 3 - Place Crostini in oven and allow the cheese to melt (about 5 minutes). Remove from oven and top with Raspberry halves.Step 4 - This appetizer works great hot out of the oven or cooler if left to return to room temperature. Serve with our Rooster Hill Port as an after dinner treat for a wonderfully decadent, raspberry-filled flavor!