Spicy Pork Meatballs with Creole Honey Mustard Peppers & Onions
(from Barbecue at the Wineries II on the Keuka Lake Wine Trail)
Classic Semi-Dry Riesling
Classic Pinot Noir
• 2 pounds ground pork shoulder
• 4 slices white bread, minced in a food processor (about 3 1/2 cups)
• 3 eggs
• 4 pickled hot cherry peppers, minced
• 1/4 cup hot cherry pepper pickling liquid
• 1 tablespoon plus 1 teaspoon salt
• 2 tablespoons olive oil
• 1 cup bell peppers – diced
• 1 cup sweet onion – diced
• 1 cup Dinosaur BBQ Creole Honey Mustard Sauce
Preheat the oven to 450ºF. Put the ground pork, minced bread, eggs, cherry peppers, pepper liquid, and salt in a large bowl. Mix by hand until thoroughly combined. Drizzle the olive oil into a large 9 x 13-inch baking dish, coating the entire surface evenly. Roll the meat mixture into 24 golf ball–sized meatballs, packing the meat firmly. Arrange the meatballs into even and snug rows in the oiled baking dish. Roast until firm, about 14 minutes. Allow the meatballs to cool for 5 minutes before removing from the dish.
For sauce, sauté peppers and onions is a pan over medium heat. Once caramelized, add Creole Honey Mustard and heat through. Pour sauce over meatballs and enjoy.
Smoked Pork Loin with Eclipse Barbeque Sauce
This pairs well with Eclipse Red.
2 lb. Pork loin, smoked
2 cups ketchup
1/2 cup dark corn syrup
1/3 cup Eclipse Red
1/4 cup dijon mustard
3 T. Red Hot
2 T. worcestershire sauce
2 t. paprika
1 t. garlic powder
1 t. onion powder
1 T. dried rosemary, crushed
Combine all ingredients in a large sauce pan and simmer, stirring occaisionally for 45 minutes.
2 medium red onions, sliced thin
1/4 cup olive oil
2 T. dried thyme
Sautee onions in oil, stirring regularly. After 5 minutes, add thyme and continue to cook for 4 minutes.
Slice pork and top with caramelized onions and sauce.
Sage and Pancetta Stuffed Pork Loin
4 cups fresh bread crumbs
1/4 cup parsley, chopped
3 T. fresh sage, chopped
1/2 t. kosher salt
1/2 t. fresh ground black pepper
1/2 cup butter, melted
1 cup red onion, chopped
1/2 cup celery, chopped
1/2 lb. chopped pancetta
1/2 cup chicken stock
1/4 cup heavy cream
Preheat oven to 350°. Toast bread crumbs on a sheet pan for 10-15 minutes, cool. In a large mixing bowl, combine bread crumbs, parsley, sage, salt, and pepper. Sautee onion and celery in butter until translucent, about 10 minutes. Add pancetta and reduce heat for an additional 5 minutes. Add to bread crumb mixture and add remaining ingredients.
1 boneless pork loin, trimmed
1 bottle Garlic and Herb marinade
4 T. fresh sage, chopped
With a long boning knife, make a cut down the length of the loin about 3/4 inch deep. Angle knife to cut into the meat and repeat. This will allow you to cut the loin into a flat sheet. With a meat mallet, lightly pound the meat into a consistent thickness. Lay stuffing in an even layer over the meat. Carefully roll the meat on the long axis around the stuffing. This should create a pinwheel effect. Wrap the loin with kitchen twine.
Combine marinade and sage, place tied pork loin in a casserole dish with marinade. Place in frig for 4 hours. Preheat oven to 350°. Roast pork on a sheet pan until internal temperature of stuffing reaches 165°. Reduce remaining marinade with 1/4 cup of butter and 1/2 cup heavy cream to make sauce.
Serve over wilted spinach with a drizzle of sauce.
Pair with Ingle Vineyard Riesling.
Hungarian Türos Czusza
Pairs with Heron Hill Unoaked Chardonnay or Dry Riesling, or try it with our Pinot Noir
1 pkg. wide egg noodles
1 15 oz. carton large curd cottage cheese
1 ½ c. sour cream
12 slices bacon
salt and pepper to taste
Chop bacon and fry until crisp. Strain and reserve bacon drippings. Boil noodles until al dente. Strain and return to pot adding cottage cheese, sour cream, and bacon drippings. Season with salt and pepper. Mix and reheat on medium until mixture reaches a slow boil. Serve and sprinkle with bacon.
Butternut Squash, Potato & Sausage Gratin
2 lb. butternut squash, peeled and sliced into 1/8 inch thick slices
2 lb. Yukon Gold potatoes, peeled and sliced into 1/8 inch thick slices
2 lb. mild Italian sausage, browned, crumbled and drained
3 cups heavy cream
1 1/2 cup grated parmesan cheese
1/4 cup minced garlic
3 T. fresh rosemary, chopped
Preheat oven to 350. In a large greased casserole, drizzle heavy cream across the bottom. Layer and overlap squash slightly to cover the bottom of the pan. Drizzle with cream, sprinkle with cheese, garlic, and rosemary. Top with about ¾ cup sausage. Repeat with potatoes and alternate with squash, you should have 5 or 6 layers. Cover with homemade breadcrumbs and cover with foil. Bake for 1 hour and check. The cream should be boiling and the potatoes and squash should be fork tender. If not, recover and continue in 10-minute increments until done. Uncover and increase temperature to 425 and bake for 15 minutes.
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every Saturday beginning June 18
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