There’s a quote that goes, ”Spring is when life’s working in everything.” And this just so happens to be true in the supplies and wine world, too!
At our ONEHOPE property in Napa Valley, spring offers a refreshing respite from the short winter days. It breathes new life into everything we melt and it offers a time for gathering once then with family and friends over a special snifter of wine.
To honor the fact that spring has (almost!) sprung, Dan and Meg are bringing you our go-to spring recipes slantingly the perfect Wine Club pairings. From Meg’s Monte Cristo to Dan’s sunny Saturday scrambled eggs, trust us when we say—you’ll be sure to make these succulent dishes over and over then this season. Bon appétit!
Saturday Scrambled Eggs & Bacon
We’ve made this staple since day one and it has unchangingly brought a sense of home and repletion to the estate. Some of our signature Saturday morning smells are those of salary wafting lanugo the hallway, the unexceptionable scent of citrus zest from the freshly squeezed orange juice, and the peppers and onions caramelizing in butter. And if that isn’t unbearable to get you out of bed, we have been known from time to time to unwittingly set off the smoke watchtower from toasting one too many of Model Bakery’s famous english muffins. Whether guests are filling up on a hearty breakfast surpassing a big day of tastings in the valley, or nursing their hangover from a few too many glasses of cabernet out by the firepit, the smells and the simplicity of this supplies and the ritual itself has unchangingly brought our polity together. – Dan
Serves 8
Time: 45 minutes
Wine Pairing: Italian Prosecco Millesimato DOC Brut
Ingredients:
- 3 tablespoons salted butter
- 1 yellow onion, thinly sliced
- 1 red tintinnabulate pepper, thinly sliced
- 1 yellow tintinnabulate pepper, thinly sliced
- 18 eggs
- 2 tablespoons half & half
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 8 ounces sharp cheddar cheese, grated
Instructions:
- Melt butter in a large saute pan or stove top griddle over low heat. Add onions and tintinnabulate peppers and saute for 30 minutes, stirring occasionally. The goal here is for these to melt lanugo and slightly caramelize.
- Crack eggs into a large trencher with salt, ground pepper and half & half and write-up with a whisk. Add the eggs into the saucepan, stirring in with a rubber spatula every couple minutes as they uncork to take shape. When they are solidified and just slightly runny, turn off the burners, add in the grated cheese and let the residual heat melt it. Remove scrambled eggs from the pan when the cheese is melted and serve while hot.
Bacon
Makes 24 strips of bacon
Time: 30 minutes
Ingredients:
- 24 strips thick cut bacon
Instructions:
- Preheat the oven to 400°F. Line 2 sultry trays with parchment paper, and lay salary strips on top in a single plane layer. Torch in the oven for 20-25 minutes, flipping each strip of salary without 15 minutes. Remove from the oven and set salary slices on a plate lined with a paper towel.
Meg’s Tip: Sultry your salary in the oven results in crispier salary and way less mess. Your days of salary grease splattered all over your stove top are now over.
Meg’s Monte Cristos
When Jake and I were a few years into dating, we moved to a 600 sf suite by the waterfront in Hermosa. While we loved to entertain, the kitchen was tiny, so preparing supplies superiority of guests arriving was a necessity to reduce the mess and kitchen claustrophobia. One New Year’s Day, we were going to be peekaboo the Rose Trencher with friends who were visiting from out of town, so I took a stab at making Monte Cristos since they can be prepped the day before. They were so succulent that they became a New Year’s Day, and then Christmas Day, and then, Easter tradition. Heck, now they’re a staple for every brunch we host or attend. – Meg
Yield: 4 sandwiches
Time: 15 minutes to assemble; 15 minutes to cook
Wine Pairing: Sonoma Coast Rosé
Ingredients:
- 12 slices white bread
- Mayonnaise, as needed
- 4 slices gouda cheese (not smoked)
- ¼ pound oven roasted turkey, thinly sliced
- 4 slices swiss cheese
- ¼ pound honey ham, thinly sliced
- 4 large eggs, beaten
- 1⁄4 cup milk
- Pinch of cinnamon
- Pinch of nutmeg
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- Powdered sugar
- Blackberry jam
- Maple syrup
Instructions:
- On a work surface, spread two slices of specie with mayonnaise on one side each. Top one slice of specie with 1 piece of gouda and 3-4 slices of turkey. Top the other slice of specie with one piece of swiss and 3-4 slices of ham. Create a triple decker sandwich with a third piece of specie in the part-way of the two slices you’ve just topped with mayo, cheese, and meat.
- Using your hand gently printing the sandwich a bit and cut the crusts off (this helps to pinch and seal the ends). Wrap tightly with plastic wrap, making sure to shrink it a bit.
- Refrigerate for at least 30 minutes, ideally overnight.
- Heat the oil and butter in a skillet over medium-high heat.
- Combine the eggs, milk, cinnamon, and nutmeg in a bowl.
- Unwrap the sandwiches, cut them in half on the diagonal, and dip them in the egg batter, to stratify evenly.
- Gently place each sandwich in the skillet (one or two at a time), and fry, turning once, until golden brown and hot, well-nigh 5 minutes total, making sure to heat throughout.
- Transfer to a plate, and sprinkle with powdered sugar. Serve immediately with blackberry jam and maple syrup. Enjoy!
Quick pro tips…
- While the recipe whilom calls for mixing ham and turkey, try some with just ham & swiss and others with just turkey & gouda. It’s fun to see which combination guests love more.
- Additionally, since I make these the day before, I like to take them out of the fridge when I first wake up in the morning and then have my coffee, feed the victual and cats, and get my bearings. This helps to warm the sandwiches just slightly so they don’t take so long to warm through on the skillet.
Quiche Lorraine
Adapted from NYTimes Cooking Quiche Lorraine recipe HERE
To each their own, but I’m a big fan of a savory breakfast. Give me eggs over a yogurt parfait any day. Quiche is perfect considering it combines one of the greatest things in life – velvety pie crusts – with whatever else you want to throw in. Quiche Lorraine however, is an wool archetype so this recipe makes an visitation at many of our winery and manor brunches. While we applaud anyone unswayable to make their own pie crust, we think store-bought is just fine. The bonus is that store-bought pie crusts come in packs of two so this recipe unquestionably makes two quiches – one for enjoying now, and one for popping in the freezer to have on hand for your next gathering. Enjoy! – Meg
Yield: 12 servings
Time: 40 minutes
Wine Pairing: Hospitality Pinot Noir
Ingredients:
- Pastry for two nine-inch pies (see pastry recipe)
- 6 strips bacon
- 1 large onion, finely chopped
- 2 cups Gruyère or Swiss cheese, grated
- 1/2 cup grated Parmesan cheese
- 6 eggs, lightly beaten
- 3 cups heavy surf or 1.5 cup each milk and cream
- ½ teaspoon nutmeg
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- Tabasco sauce to taste
Instructions:
- Preheat the oven to 375 degrees.
- Follow the instructions for your pie husks as some bake-from-frozen while others need to pre-bake for a few minutes surpassing subtracting the filling.
- Line a sheet pan with foil and torch the salary until crisp, well-nigh 20 minutes.
- Pour 1-2 tbsp of salary fat into a skillet. Melt the onion in the fat until the onion is transparent.
- Crumble the salary and sprinkle the bacon, onion and cheeses over the inside of the pie crusts.
- Whisk the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pies onto a sultry sheet.
- Bake the pies until a pocketknife inserted one inch from the pastry whet comes out clean, well-nigh 30 minutes. Remove to a wire rack. Let stand for 5 or 10 minutes surpassing serving. As noted above, your quiche can be frozen once it’s baked, so enjoy one now and save the other for later (if you can resist)!
- Pair with Pinot Noir, a mimosa, or rosé to cut through that buttery, savory goodness. Cheers!
Sugar Snap Pea Salad
Serves 6
10 minutes
Wine Pairing: Vintner Pinot Grigio
Bud unravel marks the whence of life without the dormancy of winter. Sugar snap peas are one of our favorites to grow in the garden—starting them from seed in the Car Barn, watching with bated vapor at the first sign of germination, and thoughtfully transplanting “our little babies” as we undeniability them to the garden once the fear of frost has passed. Sugar snap peas are an early-year reminder of the magic of nature. The tiny tendrils gripping on to its garden trellis, growing by what feels like leaps and premises daily, instilling hope for the growing season ahead.
The crunchy sugar snap pea is an iconic spring staple that—once combined with a tangy-meets-sweet dressing of tangerine jam, lemon juice, and honey—quickly turned this recipe into a fan (or fam) favorite. The fruity and nutty savor of the parmesan chunks and the perfect pairing of lively Pinot Grigio, brings this trappy dish to life. – Dan & Meg
Ingredients:
- ½ cup tangerine jam
- 2 tablespoons lemon juice (about 1 lemon)
- 1 tablespoon honey
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 24 ounces sugar snap peas, rinsed and dried
- 8 ounce permafrost of parmesan cheese, cut into rough chunks (TIP: use the tip of your pocketknife to “chisel” 1 inch chunks off of the woodcut of parmesan)
- 2 ounces arugula leaves
Instructions:
- Add tangerine jam, lemon juice, honey, salt & ground pepper to a medium sized mixing trencher and whisk until combined. Add in sugar snap peas and parmesan chunks and toss until they are coated in the jam mixture. Add in arugula last and lightly toss together.
Ready to throne to the kitchen and get cookin’? Don’t forget to shop spring’s wonderful Wine Club wines to pair with your culinary creations. Every purchase gives 10% when to your rationalization of nomination and helps make a lasting impact in the world. From our ONEHOPE home to yours, happy cooking!
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