Recipes Courtesy Chef Vance Wilson
Butternut Squash Soup with Curry and Ginger
Paired with 2017 Estate Viognier
1 butternut squash
4 tbsp brown sugar
1 tbsp butter
1 tbsp olive oil
1 medium onion chopped
2 garlic cloves diced
4 cups vegetable broth
1/2 cup heavy cream or Oat Milk
1 tbsp curry powder
1 tsp fresh minced ginger
1/4 tsp red pepper flakes
Salt and fresh ground pepper to taste
Alternate toppings: Crispy Fried Bacon, Greek Yogurt, Fried Sage Leave. One or any combination of the three.
1. Preheat oven to 400 degrees.
2. Wash and cut butternut squash in half (lengthwise) and remove the seeds. Drizzle about 1/2 tablespoon of olive oil on each side for moisture, top each piece with 1-tablespoon butter (cut up into smaller pieces or 1 more tablespoon olive oil to make vegetarian), and then sprinkle the flesh liberally with brown sugar and moderately with salt and pepper. Place on a baking sheet flesh side up. Roast in the oven 45 min – 1 hour (until the squash is soft enough to easily insert a fork into).
3. Remove/peel skin from roasted squash and set aside the flesh.
4. In a large saucepan, over medium heat, add olive oil, butter and onions. Cook until the onions are soft but not caramelized (about 5 minutes). Add garlic and cook for 1 more minute.
5. Add broth, flesh of butternut squash, cream, curry powder, red pepper flakes. Continue cooking over medium heat and bring to a simmer, about 15 minutes. Puree soup with a hand immersion blender until smooth. (If you don’t have a hand held immersion blender you can use a blender, just don’t fill it to the top or explosions of soup may occur. Blend in small batches, trust me.) Season with salt and pepper too taste. If soup is too thick, add more broth.
6. Garnish as desired and serve.
Fig Crostini with Pepper Jack Cheese
Paired 2014 Tempranillo
1 tbsp butter or olive oil
1/2 cup yogurt cheese if you can’t find it, then make it, it’s takes a little time but it’s easy. Recipe below
2-3 tablespoons fig jam.
1/3 cup Pepper Jack cheese shredded
Garnish: cilantro, parsley or arugula and fresh figs optional
1. Slice baguette on the diagonal, about 1/2 inch thick. Brush with butter or olive oil.
2. Broil or toast to brown. If broiling in oven, watch carefully, they can burn quickly.Place toasted baguette slices on a baking sheet.
3. Spread each piece with yogurt cheese, top with fig jam. Sprinkle with pepper jack cheese and place under broiler until cheese melts. Watch closely.
4. Garnish with cilantro, parsley or arugula and figs. Serve immediately.
1 1/2 cup plain yogurt, store-brought or homemade
1 pinch Kosher Salt or Flake Sea Salt
Line a strainer with a double thickness of regular or synthetic cheesecloth. Set strainer over a bowl and add yogurt. Cover and chill 2 hours. Stir in salt and continue to drain in the refrigerator for about 6 more hours, until yogurt cheese is like spreadable cheese.