Curried Butternut Squash Soup with Terrapin Wine
Curried Butternut Squash Soup Ingredients 2 Butternut squash, sliced in half, lengthwise, seeds removed 1 – 2 Tbsp. Extra Virgin Olive Oil 4 Tbsp. butter 3 medium apples, peeled and diced (I like to use Honeycrisp) 2 celery stalks, diced 2 carrots, peeled and diced 1 large yellow onion, diced 1/2 cup Linganore Terrapin white wine 1 tsp. curry powder 32 oz. Chicken stock 1 cup heavy cream or Evaporated milk Salt – to taste Pepper – to taste Directions: Preheat oven to 350 degrees F. Line rimmed baking sheet with parchment paper or foil. Rub squash with olive oil,…
LINGANORE WINECELLARS WINS 2 BEST IN CLASS & 2 DOUBLE GOLD AWARDS AT THE MD GOVERNOR’S CUP WINE COMPETITION
MOUNT AIRY, MD., February 12, 2021/PRNewswire/ — Linganore Winecellars, located at 13601 Glissans Mill Road in Mt. Airy Maryland. Linganore Winecellars received a total of eleven medals and two “Best In Class” designations at the 2020 Maryland Wine Governor’s Cup Competition. Originally planned for August 2020, the competition was finally held on February 5 with a cohort of judges and staff. The 32nd annual event featured 160 wines, some made from new-to-Maryland varieties, like Malbec, Saperavi, and Chenin Blanc. Linganore Winecellars passion is to make wines that can compete on a world stage. Thanks to our extremely talented winemaking team…
Strawberry Goat Cheese Crostini from Olive & Basket
This recipe is by Olive & Basket in Frederick MD. Find more at oliveandbasket.com Ingredients 1 Baguette, cut in 1/2 inch slices 1 pint Strawberries, fresh, sliced Goat cheese (ricotta or mascarpone cheese are great substitutions) 3 Tbsp. ( 1 Tbsp for bread, 2 Tbsp, for Goat Cheese) Meyer Lemon Extra Virgin Olive Oil or Basil EVOO Traditional Balsamic Reduction Vinegar Basil, fresh, chopped Black Pepper Directions Preheat broiler and position oven rack to highest position. Arrange baguette slices on a baking sheet and brush with olive oil. Toast under broiler, watching closely and rotating pan as needed for even browning, about 2-3…
Quinoa Vegetable Meatballs from Fresh Balance Nutrition
This recipe is by Nutirtionist Jennifer Cohen Katz RDN LDN CC. You can find more about it at freshbalancenutrition.com Ingredients 1 ¼ cup cooked quinoa, divided 2 Tablespoons olive oil ½ medium yellow onion, sliced 2 garlic cloves, minced or pressed 8 ounces container bella mushrooms, sliced 1 cup spinach, sliced 1 egg ¼ teaspoon salt ¼ teaspoon pepper ½ cup chickpea flour ⅓ cup fresh dill 1 teaspoon cumin ¼ teaspoon red pepper flakes 2 tablespoon nutritional yeast 1 tablespoons tamari ½ teaspoon sea salt ¼ teaspoon pepper Directions In a large pan, heat 2 tablespoons of oil. Add onion and sauté 5 minutes until soft and translucent. Add garlic and mushrooms. Sauté 5-8 minutes until the mushrooms are tender. Stir in spinach until wilted. Remove from heat and set aside. Preheat the oven to…
Pollo en Crema de Championes with Traditional Authentic Mexican Food
This recipe is brought to you by Traditional Authentic Mexican Food Ingredients Linganore Chardonnay 1 whole white onion 2 heads of garlic 16 oz mushroom bella 16oz of sour cream 16oz of heavy whipping cream 8oz of manchego Stick of butter Salt Chicken breast or thighs, it’s up to you
SCALLOPED POTATOES WITH TERRAPIN WINE
INGREDIENTS 3 Tbsp butter 3 Tbsp flour 1½ cups milk 1/3 cup Linganore Terrapin white wine 8 oz Gruyere cheese, grated 4 oz Dubliner cheese, grated 2 slices (2 oz) Cooper Sharp White American Cheese (deli counter) 4 medium Russet potatoes 1 onion Salt Pepper DIRECTIONS Preheat oven to 375 degrees Fahrenheit. In a medium-sized pot, over medium-low heat, melt butter. Add flour and mix until smooth. Pour milk into flour/butter mix – medium-slow – so that the flour/butter mix doesn’t form clumps, but stirs into a smooth sauce. Add wine. Stir to make sure flour/butter mix is off the…
Dairy-Free Cashew Cheese with White Wine
INGREDIENTS 1 cup raw cashews, soak 3 hours or overnight ¼ cup water 2 tablespoons lemon juice 2 tablespoons Linganore Terrapin Wine 1 teaspoon dijon mustard 2 cloves garlic ¼ cup nutritional yeast ½ teaspoon sea salt ¼ teaspoon pepper FLAVOR OPTIONS ½ cup roasted red peppers, chopped ⅓ cup green onion, chopped DIRECTIONS Drain and rinse the soaked cashews. Place in a high-powered blender. Add remaining ingredients and blend until smooth, scraping down sides as needed. For Flavored Versions Roasted Red Pepper – omit water; add chopped red pepper and pulse or blend into cashew cheese base. Green Onion – pulse chopped green onions into cashew cheese base.