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Roasted Cauliflower Soup

This is a hearty yet healthy soup to warm up those cold winter days – and it couldn’t be easier to make! Serve this as a perfect starter for a winter dinner or for lunch on a snowy day! This soup pairs beautifully with a good sized glass of our Cab/Merlot blend!

Ingredients:

  • 2 heads of cauliflower – cut into florets
  • 1 small russet potato – cut into 1 inch cubes
  • 1 large yellow onion – cut into 1 inch wedges
  • 8 cups chicken stock
  • 1/4 cup heavy cream
  • kosher salt
  • fresh ground black pepper
  • olive oil

Directions:

Preheat oven to 425 degrees. Place the prepared cauliflower, potato and onion on a large sheet pan. Drizzle with olive oil and sprinkle with salt. Toss. Place sheet pan in the oven and roast for 30-40 minutes (turning once) until the cauliflower is nicely browned. Transfer vegetables to a large soup pot. Add chicken stock and bring to a boil. Cover and simmer for 20-30 minutes until the vegetables are soft. Using an immersion blender (one of my favorite kitchen gadgets), puree soup. If you don’t have an immersion blender you can always puree the soup in batches in a traditional blender or food processor. Once pureed, add cream, 1 1/2 to 2 tsp salt (depending on the chicken stock you use) and 3/4 tsp pepper and stir to combine.  If the soup is too thick add additional chicken stock to thin. Serve garnished with fresh made croutons. To make the croutons cut up bread of your choice (for this soup I prefer pumpernickel or multi-grain) in large chunks, toss with a little olive oil, salt and pepper then cook in a large skillet over medium heat until browned and crispy on all sides.

< back to Soups

Serving Size: 6

Cook Time: 1 hour, 15 minutes

Measurements: Imperial (US)

Curried Carrot Soup

This soup will warm your heart and soul! With its delicious roasted vegetable flavors and hint of warm spice, this soup pairs perfectly with a glass of our estate grown Riesling!

Ingredients:

  • 2 lbs carrots – peeled
  • 1 yellow or sweet onion
  • 1/2 russet potato
  • 8 cups chicken stock (not broth)
  • up to 1 tbs curry powder
  • 1 1/2 – 2 tsp kosher salt (to taste)
  • fresh ground pepper
  • dash of heavy cream
  • sliced almonds – toasted
  • cilantro

Directions:

Dice carrots, onion, and potato into 1 inch cubes. Place on sheet pan, drizzle with olive oil and sprinkle with salt. Toss. Roast at 425 degrees for approximately 30-45 minutes until lightly browned.

In a soup pot, add roasted carrots, onions, and potatoes. Add chicken stock, 1 1/2 tsp salt, and curry powder.

NOTE: some curry powders are spicier than others.  If you are not sure how spicy your curry powder is, start by adding 1/2 tbs of the curry powder now, then taste and add the remaining curry powder at the end when you are adjusting your final seasonings.

Bring to a boil, then reduce heat and simmer for 30 minutes.

Puree soup using an immersion blender. If you don’t have an immersion blender (which is one of my favorite kitchen gadgets and can be purchased at any kitchen supply store for less than $30) you can puree the soup in batches in a blender.

Stir in 1/4 tsp fresh ground pepper. Taste for salt and or the spiciness of the curry and adjust if necessary. Garnish with a drizzle of heavy cream, toasted sliced almonds and cilantro.

< back to Soups
 

Serving Size: 6

Cook Time: 1 hour, 15 minutes

Measurements: Imperial (US)

Cream of Mushroom & Herb Soup

As the leaves begin to fall and the nights get cooler and cooler, this delicious and simple cream of mushroom & herb soup will warm you with it’s earthly flavors and rich texture. I use baby bella mushrooms which have a slightly more earthy flavor than your traditional button mushrooms, but you could certainly use any type of mushroom you prefer. Enjoy this with a glass of our Pinot Noir and raise a glass to the changing seasons.

Ingredients:

  • 3 eight ounce containers sliced baby bella mushrooms
  • 1 large yellow onion – diced (about 2 cups)
  • 3 cloves garlic – minced
  • 6 cups chicken stock (not broth)
  • 1/2 stick of butter
  • 1/4 cup flour
  • 1 cup Brys Estate Pinot Noir
  • heavy cream – 1/2 cup to 1 cup – depending on how creamy you like it
  • 1 tsp fresh thyme – minced
  • 1 tsp fresh rosemary – minced
  • 2 1/2 tsps kosher salt (the amount of salt will vary depending on the saltiness of your chicken stock)
  • 3/4 tsp fresh ground black pepper

Directions:

Melt butter over medium heat in a large soup pot. Add onion and garlic and saute till tender. Add mushrooms and continue to saute until the mushrooms are tender and most of the liquid has evaporated.

Add flour, continue to stir and cook for 1 minute. Add the Pinot Noir and deglaze the pan, scraping up any brown bits from the bottom of the pan. Next add the chicken stock and herbs. Bring the soup to a boil, then simmer uncovered for 15 minutes.

Using an immersion blender, puree soup. If you don’t have an immersion blender, you can use a traditional blender to puree the soup in batches. Finally, add cream, salt (the amount of salt will vary depending on the chicken stock you use) and pepper and stir to combine.

< back to Soups
 

Serving Size: 6

Cook Time: 1 hour

Measurements: Imperial (US)

Herbed Cheese Spread with Cucumber & Dill

So simple to make, this quick and easy starter can be ready in 10 minutes or less and is a perfect pairing with our Pinot Grigio. 

Ingredients:

  • 8 oz package softened cream cheese
  • 6 oz package dry zesty Italian salad dressing mix
  • 1/4 cup mayonnaise
  • 1 English cucumber – peeled and thinly sliced
  • dried dill for garnish
  • toast or crackers

Directions:

Mix cream cheese, Italian dry mix and mayonnaise with a wisk or electric mixer.

Spread on small toast or crackers.

Top with a cucumber slice and garnish with a sprinkle of dried dill.

< back to Appetizers

Spiked Hot Apple Cider

Warm up with our Spiked Hot Apple Cider! A delicious blend of Riesling wine, apple cider, and mulling spice!

Ingredients

  • 1 bottle Brys Estate Riesling, Dry Riesling or Riesling/Gris
  • 1 gallon apple cider
  • 1/4 cup – 1/2 cup brown sugar (omit if using Riesling or Riesling/Gris)
  • 1 mulling spice packet (2 for extra flavor)

Directions

Add apple cider, brown sugar (if using Dry Riesling or another dry white wine), and mulling spices to a medium pot. Bring to a boil, then cover and simmer on low for 1 hour. Add wine. Serve warm.

< back to Wine Cocktails
 

Recipe Date:

No Information

Serving Size:

6

Cook Time:

No Information

Difficulty:

Easy

Measurements:

Imperial (US)

Rosé Fizz

Celebrate the Holiday season with this delicious Rosé Fizz wine cocktail! Refreshing, festive and aesthetically pleasing, while also being super simple to create! Uncork your bottle of Brys Estate Signature Rosé and cheers to the season!

Ingredients

  • Lemon
  • Sugar
  • Signature Rosé
  • Sprite
  • Raspberry Sherbert
  • Fresh raspberries
  • Mint leaves

Directions

Create a sugar rim by moistening the rim of the glass with a slice of lemon, then turning the glass upside down onto a small plate of sugar. From there, add equal parts Signature Rosé and Sprite, filling the glass 2/3 full. Add a few scoops of raspberry sherbert to fill the remaining 1/3. Garnish with fresh raspberries and mint leaves. Enjoy!

< back to Wine Cocktails
 

Recipe Date:

No Information

Serving Size:

No Information

Cook Time:

No Information

Difficulty:

Easy

Measurements:

Imperial (US)

Bacon Basil Pasta

With a short list of ingredients, and one pan in which to bring them all together, this impressive dish can be created by any kitchen newbie. And the sturdy, rich Brys Estate Pinot Noir pairs perfectly with the creamy tomato sauce and bold basil flavor. Bon appetit!

Ingredients:

  • 1/3 lb thick cut smoked bacon – cut into 1 inch squares
  • 1 large yellow onion
  • 3 cloves garlic
  • 1 28oz can chopped tomotoes in juice
  • 1 cup fresh basil leaves – torn (divided use)
  • 1/2 cup heavy cream
  • 3/4 tsp kosher salt
  • 1/4 tsp pepper
  • 1/2 lb pasta such linguine or cavatappi

Directions:

Bring a large pot of salted water to a boil.

In a large saute pan over medium heat, add diced bacon and cook until the bacon is crisp and brown. Remove cooked bacon and set aside reserving the rendered bacon fat in the pan.

Add diced onion to the pan with the bacon fat.  Saute until softened and translucent. Add minced garlic to the pan and continue to cook 1 minute until the garlic is fragrant. Add 28oz can of chopped tomatos and their juices to the pan.  Add 1/2 cup of the fresh basil leaves to the pan – tearing them into bite sized pieces.  Bring the sauce to a heavy simmer and continue to cook uncovered for 15 minutes allowing the sauce to reduce and thicken.

While the sauce simmers, add pasta to boiling water and cook 1 minute less than the package directions.

After the sauce has reduced, add 1/2 cup heavy cream, reserved cooked bacon, remaning 1/2 cup torn basil leaves, 3/4 tsp salt and 1/4 tsp pepper. Stir to combine.

Stir in cooked pasta and continue to cook for 1-2 minutes until the pasta has finished cooking.

Serve topped with more fresh basil and grated parmesan cheese.

< back to Pastas
 

Serving Size: 4

Cook Time: 45 minutes

Measurements: Imperial (US)

California Turkey Burger

Looking for a healthy yet delicious burger alternative to pair with a white wine?  Fire up the grill with our California Turkey Burgers which pair perfectly with our estate grown Pinot Grigio!  These calorie friendly burgers combine the lighter flavors of grilled turkey with flavor packed healthy toppings such as creamy lemon aioli, avocado, sprouts, and crumbled feta!

Ingredients:

  • 1 1/2 lb ground turkey
  • 2 c chopped fresh spinach
  • 2 scallions – sliced
  • 2 cloves of Garlic – minced
  • 1/2 tsp Ground cumin
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 2/3 c Mayonnaise
  • Zest of 1 lemon
  • 2 tbsp Fresh lemon juice
  • 1 clove of garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Sliced tomato
  • Red onion
  • Sliced cucumber
  • Pickle slices
  • Sprouts
  • Avocado slices
  • Crumbled feta

Directions:

In a large mixing bowl, combine the ground turkey, chopped spinach, scallions, garlic, cumin, salt and pepper.  Mix well then divide into 4 equal patties.

To make the lemon aioli, in a small bowl whisk together the mayonnaise, lemon zest, lemon juice, garlic, salt and pepper.

Grill burgers over medium heat for 5-6 minutes per side or until cooked through.

To assemble your California Turkey Burger, place some of the lemon aioli on the bottom bun, top with the burger patty, tomato, red onion, pickle, cucumber, sprouts, avocado and feta.  Add a bit more aioli to the top bun before placing it on top.

Enjoy with a glass of Brys Estate Pinot Grigio!

< back to Main Courses
 

Serving Size: 4
Cook Time: 30 minutes
Measurements: Imperial (US)

Asparagus Risotto with Sauteed Morels and Cream

Asparagus and Morel mushrooms are in abundance on Old Mission Peninsula this time of year! To celebrate, I created an easy springtime risotto which pairs perfectly with another springtime release – our Pinot Grigio! If you can’t find morels you can certainly use store bought wild mushrooms.  Pour a glass of Pinot Grigio and toast to the bounty of spring!

Ingredients:

  • 1 bunch Michigan asparagus
  • 2 morel mushrooms per person
  • 5 c chicken broth
  • 1 1/2 c Arborio rice
  • 1 cup grated Parmigiano Reggiano
  • 3/4 c dry white wine (such as our Pinot Grigio)
  • 1/2 c shallots – diced
  • 2 tsps olive oil
  • 6 tbsps butter – divided
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground black pepper

Directions:

Break off the tough end of each asparagus.  Cut off the tips of each stalk, and set the tips aside.  Cut the stalks crosswise into 1/4 circular slices.   

In a small saucepan, bring 5 cups of chicken broth to a simmer over medium-low heat.

In a separate soup pot or dutch oven, heat 2 tbs of olive oil over medium heat.  Add 1/2 cup of shallots and saute until the shallots are translucent, about 2-3 minutes.  Add the arborio rice and continue to stir for a couple minutes, until the rice starts to crackle and pop.  Add 3/4 cup white wine and stir until most of the liquid has absorbed.

At this point ladle in about 3/4 cup chicken broth and adjust the heat so that the pot is at a low boil.  Continue to stir the rice as it absorbs the chicken broth.  Once the rice has absorbed most of the chicken broth and you can drag your spoon through the rice and still see the bottom of the pan, then add another 3/4 cup chicken broth.  Repeat this process, stirring and adding more chicken broth as it absorbs the broth until you have about 1 cup of broth remaining in the saucepan.

(At this point, if you are planning to serve the risotto right away, you can proceed with the recipe below.  If however, you are entertaining and making this in advance, you can turn off the heat at this point, move the pot off the heat, cover and let this sit until you are ready to finish the risotto.)

Over medium heat, add the sliced asparagus stalks and the final 1 cup of chicken broth.  Stir and bring to a gentle simmer.  Continue to stir until most of the chicken broth has been absorbed.  Add the Parmigiano Reggiano, 1 tsp salt, 1/2 tsp pepper and 3 tbs of butter.  Stir vigorously to combine.  Cover and set aside off the heat.

In a small saute pan, add 3 tbs butter, the asparagus tips, the morels or store bought wild mushrooms and a sprinkle of salt.  Saute over medium heat for a couple minutes until the asparagus tips are bright green and the mushrooms have softened, about 2-3 minutes.

Serve the risotto in bowls and top with the sauteed asparagus tips and morel mushrooms.

< back to Side Dishes

Black Bean Orzo Pasta Salad with Tequila Lime Chicken or Shrimp

This versatile dish is a make ahead and makes the perfect summer meal when paired with Tequila Lime Grilled Chicken or Shrimp (recipe in directions) or a club sandwich for lunch.

Ingredients:

  • 1/3 cup olive oil
  • 1/2 cup freshly squeezed lime juice
  • 1 bunch of cilantro – roughly chopped
  • 16 oz box of orzo pasta
  • 15 oz can of black beans – drained and rinsed
  • 1/2 cup red onion – chopped fine
  • 1/2 of 1 red pepper – chopped fine
  • 1/2 of 1 yellow pepper – chopped fine
  • 1 jalapeno – seeds removed and chopped fine
  • 2 tsps salt
  • 1 tsp black pepper

Directions:

In a food processor or blender combine the oil, cilantro and lime juice and blend until smooth.

Meanwhile, bring a large pot of salted water to a boil and cook orzo 1-2 minutes less than the package directions. The orzo should not be mushy and should be “al dente.” Drain and rinse under cold water to stop the cooking.

In a large mixing bowl, combine the orzo, black beans, red onion, jalapeno, red pepper, yellow pepper, cilantro lime dressing, salt & pepper. Mix well and allow the mixture to set in the refrigerator for at least a couple hours or overnight to allow the flavors to integrate.

Before serving mix well and add additional salt or pepper to taste. Serve chilled or at room temperature with Grilled Tequila Lime Chicken or Shrimp (see additional recipe below) or a club sandwich for lunch.

Grilled Tequila Lime Chicken or Shrimp
Place the chicken or shrimp in a large zip lock bag. Add to the bag a couple cloves of minced garlic, a splash of olive oil, a splash of freshly squeezed lime juice, a splash of Tequila, two pinches of salt and one pinch of pepper. Seal the bag and mix the marinade around and allow to sit in the refrigerator for at least 20 minutes before grilling.

< back to Salads

Serving Size: 6

Cook Time: 30 minutes

Measurements: Imperial (US)