Cheese Crackers (gluten-free):
Preheat oven to 400 degrees.
Place in the bowl of a food processor:
4 tablespoons (1/2 stick) butter
4 oz. sharp cheddar cheese.
Add ¾ c. all-purpose gluten-free flour (I use a prepackaged pizza/hot roll gluten free mix, omitting the yeast packet)
1/8 teaspoon salt
1/8 - ¼ teaspoon ground red pepper
½ teaspoon Worcestershire sauce
Process until mixture comes together into a ball. Press the dough together in plastic. Roll out between 2 pieces of waxed paper. Carefully cut into 2 X 1 inch rectangles and place on parchment lined cookie sheet. Prick the tops with a fork. Baker 12-15 minutes until lightly browned. Cool completely on a wire rack.
Recipe can easily be doubled but you need to bake two separate batches. While the traditional version of this recipe can be used to make cheese straws, this is not advisable for gluten-free as they are a bit more fragile and can crumble if too large.
Pair it with Bancroft Riesling!
Sweet Potato Gratin:
· 1 1/2 cups heavy cream
· 2 cloves of garlic
· 2 teaspoons chopped fresh rosemary
· 1/2 teaspoon salt
· 1/2 teaspoon freshly ground pepper
· 3 pounds sweet potatoes sliced 1/4in thick.
· 1 1/2 cups freshly grated Parmesan cheese (about 4 1/2 ounces)
Preheat oven to 350°F. Butter 13x9-inch oval gratin dish (or casserole dish). Heat heavy cream, garlic, rosemary, salt, and pepper in a sauce pan. Bring to a slow boil for 2 minutes then remove from heat.
Layer sliced sweet potatoes in the bottom of the dish and sprinkle with 1/4 of the cheese. Repeat two more times for a total of three layers of potatoes and cheese. Pour the heavy cream mixture over the top of the entire dish. Cover with foil and bake 30 minutes. Uncover; sprinkle with remaining 3/4 cup cheese. Continue baking uncovered until potatoes are tender and top browns, about 45 minutes. Cool slightly.
Pair them with Penns Woods Chardonnay Reserve!
Warm Brussels Sprout Salad with Hazelnuts and Cranberries
1. pound Brussels sprouts, trimmed and quartered 2 tablespoons olive oil salt and ground black pepper to taste 1 cup chopped hazelnuts 3 slices thick-cut bacon, chopped 2 tablespoons maple syrup 2 tablespoons chopped fresh rosemary 1 cup dried cranberries 1/4 cup grated Pecorino-Romano cheese Directions 1. Preheat oven to 425 degrees F (220 degrees C).
2. Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.
3. Bake in the preheated oven until sprouts are tender, about 15 minutes.
4. Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl.
5. Cook and stir bacon in the same skillet over medium heat until crisp, about 10 minutes. Add maple syrup and rosemary; cook, stirring often, until the bacon drippings and maple syrup begin to thicken and stick to the back of a spoon, about 10 minutes.
6. Combine cooked Brussels sprouts and bacon mixture together in a large bowl; toss until sprouts are coated with maple syrup sauce. Sprinkle in hazelnuts, cranberries, and Pecorino-Romano cheese; toss well. This dish is best served warm.
Pair these with Penns Woods Cabernet Sauvignon Reserve 2009!
124 Beaver Valley Road Chadds Ford, PA 19317
On Rt. 202 just 1/2 mile from the
DE/ PA State Line