Holiday Recipes from Maryhill Winery

Roast Turkey Rosé

• Wash and rinse your turkey and salt the inside.
• Make your favorite stuffing using ½ Maryhill Rose of Sangiovese for the liquid and chicken stock for the other half.
• Stuff turkey and prepare a basting liquid of ½ Rose of Sangiovese and ½ chicken stock
• Baste several times during roasting process
• Utilize any unused basting liquid for gravy

Country Leeks with Gewurztraminer

• 2 handfuls of leeks cut in ¾ inch lengths using part of the green
• ½ cup butter
• 3 Tbsp flour
• ½ cup Maryhill Gewürztraminer
• 1 tsp salt 4 egg yolks lightly beaten
• ½ cup Swiss cheese grated
• Bread crumbs

Cook leeks until tender in boiling water, drain and save cooking liquid.

Melt butter, stir in flour until paste add wine and 1 cup cooking liquid. Cook stirring constantly until thickened.  Season with salt and pepper.

Add yolks very slowly. Add cheese stir until smooth and creamy.

Place leeks in casserole, cover with cheese sauce and breadcrumbs, bake in a 325` oven for 20-25 minutes.

Lamb Braised in Zinfandel

• 2 ½ lbs lamb shoulder or leg cubed
• 2-3 Tbls olive oil
• 3-4 Tbls flour
• 1 ¼ cup Maryhill Reserve Zinfandel
• 1 cup beef stock
• 8-10 oz tomato sauce
• 1 cup diced celery
• 1 chopped onion
• 4-6 oz canned mushroom pieces
• Rosemary
• Salt & pepper
• ½ cup fresh chopped parsley

In a Dutch oven or other heavy kettle, heat oil, brown lamb, sprinkle flour over meat stir well.

Add ½ the wine, the beef stock and tomato sauce; cook stirring constantly until it boils and thickens (add more wine if needed).

Add rosemary, small handful of salt, pepper, celery & onion cover and simmer gently for one hour.

Shortly before serving stir in mushrooms, parsley and remaining Zinfandel, simmer a short while.

Serve over rough smashed Yukon Gold potatoes.

Zinful Beets

• 3 cups cooked, grated beets
• 2 tbsp butter
• 1 tbsp flour
• ½ cup + Maryhill Reserve Zinfandel
• 1 tsp sugar
• Nutmeg, cloves, salt and pepper to taste

Cooked beets, peeled and grated to make 3 cups.

Melt butter in saucepan, stir in flour until paste and add Maryhill Reserve Zinfandel. Blend thoroughly.

Add beets, sugar, a small grating of nutmeg, a pinch of cloves, salt and pepper to taste.

Simmer over low heat until tender (add more wine if needed).