Holiday Recipes from Maryhill Winery

by Heather Caro on Oct 28, 2010

Photo courtesy of 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

Four Lasagna Recipes

by Heather Caro on Sep 10, 2010

Spicy Sweet Italian Sausage and Pepperoni Lasagna, with Sangiovese Tomato Sauce.

Ryan Messer slices the lasagna masterpieces. Photo by Chad Bremerman

Recipe courtesy of Karl Anthony Moore

Ingredients:

• 1 bottle of Sangiovese or another Italian red wine.
• 1 pound pepperoni, cut thin.
• 1 pound sweet Italian sausage
• 8 cloves of garlic
• 1 large sweet Walla Walla onion
• 4 hot cherry peppers
• ¼ cup olive oil
• 1 fresh bunch of parsley
• 1 fresh bunch of basil
• ½ fresh bunch of oregano

Edible Flower Recipes

by admin on Jul 9, 2010

Lavender in bloom.

LAVENDER- LEMON VERBENA CAKE

Makes 2 dozen muffins/cupcakes, one bundt cake or two 8” cake layers.

• 2½ cups cake flour
• 3½ tsp baking powder
• 1 cup sugar
• 1/2 tsp salt
• 2 TBSP fresh, finely chopped organic and unsprayed lemon verbena leaves, prepared according to instructions
• 2 TBSP fresh organic and unsprayed lavender flowers, prepared according to instructions

Cherry Recipes We Adore

by Heather Caro on Jun 24, 2010

Life is just a bowl of cherries…especially when you live in the Yakima Valley!  Don’t let the season pass you by without enjoying sweet (or savory) treats made from cherries straight from the tree.

Berry-Good Recipes

by Heather Caro on May 26, 2010

Spring showers bring green gardens – and plenty of berries -  if you live in the Yakima Valley.  Here are two of our favorite recipes for sweet treats that are good for you too!

Recipes from Behind Kitchen Doors

by admin on Mar 5, 2010

Brad Patterson – Gasperetti’s

Fedelini alla Carbonara

The Sauce:

Brad Patterson's Fedelini Alla Carbonara

1/2 cup of thickly sliced smoked bacon lardons

1 cup of crème fraiche

1 large egg yolk

1/2 teaspoon coarsely ground black pepper

fine sea salt

2 tablespoons finely sliced chives (may substitute scallions)

1/2 cup freshly grated Parmesan cheese

8 ounces dried fedelini or other pasta of your choice

Bring a large pot of water to a full boil over high heat with salt.