Ingredients
8 jalapeño peppers
4 oz. cream cheese, softened at room temperature
½ cup sharp cheddar cheese, grated
½ cup smoked cheddar cheese, grated
6 slices bacon, cooked & chopped
½ cup green onion, finely chopped
1 sheet croissant dough
1 package candy eye treat toppers

Instructions
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Slice the jalapeños in half lengthwise and scoop out the interior, including all seeds. Place cream cheese, cheddar cheese, bacon and green onions in a bowl and mix thoroughly. Fill each jalapeño half with a scoop of the cheese mixture. Unroll the sheet of croissant dough and slice the dough in thin strips. Wrap one or two of the strips around each pepper, leaving a small opening for the eye treat toppers. Bake for 15 minutes, or until golden brown and cheese is bubbling. Place two eyes on each pepper and serve immediately with a glass of Longford Estate Cabernet Sauvignon.

Happy Halloween!

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A simple (yet flavorful!) pasta dish and fabulous bottle of Cabernet is the perfect meal to serve while hosting a casual get-together at home. Hearty and comforting, the meal is simple enough to put together after a long day at work. Enjoy spending your time catching up with family or friends over a glass (or two!) of our Cabernet Sauvignon.

Ingredients
1 pound lean ground beef
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 tablespoon fresh oregano leaves
½ teaspoon crushed red pepper flakes
1¼ cups red wine
1 (28-ounce) can San Marzano tomatoes, crushed
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
1 pound pasta
¼ cup basil leaves, coarsely chopped
¼  cup heavy cream
½ cup grated Parmesan cheese

Instructions
Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5 to 7 minutes, until the meat has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for another minute. Pour 1 cup of the wine into the skillet and stir well. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil before simmering for 10 – 15 minutes. Prepare pasta according to directions. Finish the sauce by adding the basil, cream, and the remaining ¼ cup wine to the sauce and simmer for an additional 8 to 10 minutes, stirring occasionally until thickened. Add the sauce to drained and rinsed pasta and ½ cup Parmesan and toss well. Garnish with basil and serve immediately with additional grated Parmesan.

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Ingredients (8 servings):
2 (8-rib) frenched racks of lamb (each rack 1½ lbs.), trimmed of all but a thin layer of fat
3 large garlic cloves, minced
1⁄4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
1 1⁄2 teaspoons salt
2 teaspoons finely chopped fresh rosemary
3⁄4 teaspoon black pepper
1 teaspoon vegetable oil
11⁄2 tablespoons extra-virgin olive oil

Instructions:
Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch. Transfer racks to a small (13- by 9-inch) roasting pan. Put oven rack in middle position and preheat oven to 350° F. Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120° F, 5 to 10 minutes more. Let stand, covered, 10 minutes. While lamb rests, internal temperature will rise to 125 to 130°F for medium-rare. Cut each rack into 4 double chops and serve immediately.

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Ingredients
1 bottle Longford Estate Pinot Noir
1 cup brandy
1 ½ cups cranberry juice
6 tablespoons fresh orange juice
2 cups blueberries, rinsed
8 ounces raspberries, rinsed
6 ounces blackberries, rinsed
1 large apple, thinly sliced

Instructions
Combine ingredients in large pitcher and place in fridge for four hours to allow flavors to develop. When ready to serve, pour over ice and garnish with additional fruit.

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Ingredients (6 servings):
4 medium beets – scrubbed, trimmed and cut in half
1⁄3 cup chopped walnuts
3 tablespoons maple syrup
1 (10-ounce) package mixed baby salad greens
1⁄2 cup frozen orange juice concentrate
1⁄4 cup balsamic vinegar
1⁄2 cup extra-virgin olive oil
2 ounces soft Chèvre

Instructions:
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain cool, then peel and cut into cubes. While the beets are cooking, place the walnuts in a non-stick skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with crumbled Chèvre. Drizzle each plate with the dressing and serve immediately.

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Ingredients (6 servings):
1 tablespoon good olive oil 8 ounces dry cured center cut
2 1⁄2 pounds chuck beef cut into 1-inch cubes applewood smoked bacon, diced
Kosher salt
2 yellow onions, sliced
Freshly ground black pepper
1 pound carrots, sliced diagonally
2 teaspoons chopped garlic (2 cloves) into 1-inch chunks
1⁄2 cup Cognac
2 cups beef stock
1 bottle Longford Estate Cabernet Sauvignon
1 teaspoon fresh thyme leaves
1 tablespoon tomato paste
3 tablespoons all-purpose flour
1⁄2 teaspoon dried thyme leaves
1 pound frozen whole onions
1 pound fresh mushrooms
4 tablespoons unsalted butter at room temperature, divided

Instructions:
Preheat the oven to 250° F. Heat olive oil in large Dutch oven. Add bacon and cook over medium heat for 10 minutes, stirring occasionally, until bacon is lightly browned. Remove bacon with a slotted spoon to a large plate. Dry beef cubes with paper towels and then sprinkle with salt and pepper. Sear beef in batches of single layers in the hot oil for 3 to 4 minutes, turning to brown on all sides. Remove seared cubes to the plate with the bacon. Set aside. Add carrots, onions, 1 tablespoon of salt and 2 teaspoons of pepper to the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add garlic and Cognac then cook for 1 more minute. Put beef and bacon back into pot with the juices. Add bottle of Longford Estate Cabernet Sauvignon, beef stock, tomato paste and thyme. Bring to a simmer, cover pot with a tight-fitting lid and place it in the oven for about 90 minutes, or until the meat and vegetables are very tender when pierced with a fork. Remove from oven. Combine 2 tablespoons of butter and the flour with a fork and stir into stew. Add frozen onions. Sauté mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to stew. Bring stew to a boil on top of stove, and then lower the heat and simmer for 15 minutes.

The post Longford Estate Cabernet Sauvignon + Hearty Beef Stew appeared first on Longford Estate Wines.

Instructions: 
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil and brush with olive oil. Place salmon fillet and asparagus on the prepared baking sheet; season with salt and pepper. Broil in the preheated oven for 5 minutes. Meanwhile, whisk soy sauce and honey together in a bowl until glaze is smooth. Drizzle 2⁄3 of the glaze over salmon and asparagus. Continue broiling until done, 2 to 3 minutes. Remove from oven, drizzle with remaining glaze and serve immediately.

The post Honey-Soy Glazed Salmon & Asparagus + Longford Estate Chardonnay appeared first on Longford Estate Wines.

 What we’re serving

Flank Steak Crostini w/Blue Cheese Crumbles
Seared Scallop & Cream Potato Bites
Lemon Garlic Shrimp
Savory & Sweet Snack Mix
Spanish Green Olives w/Pimentos

Ingredients + Instructions

Flank Steak Crostini w/Blue Cheese Crumbles

1 flank steak
French baguette
½ cup blue cheese crumbles
2 tbsp. unsalted butter
Extra-virgin olive oil & balsamic vinegar to drizzle
Sea salt & freshly ground pepper
Chopped parsley to garnish

Season steak with sale & pepper. Melt butter in a cast iron or heavy-bottom pan. Sear steak approximately 3 minutes on each side, occasionally basting with the butter from pan. Cook until preferred doneness is achieved. Let steak rest. Slice French bread at an angle, place on baking sheet, drizzle with olive oil, and place under broiler in oven until crisp and lightly browned. Thinly slice steak, and arrange on baguette slices, top with blue cheese crumbles and garnish with parsley.

Seared Scallop & Cream Potato Bites

4 large, wild-caught sea scallops, seared
1 cup mashed potatoes (instant, store prepared or homemade)
chopped parsley, to garnish

Arrange four individual dollops of approximately 2-3 tablespoons of mashed potatoes on serving plate. Place each seared scallop on top of mashed potatoes, garnish with parsley for serving.

Lemon Garlic Shrimp

6-8 medium, wild-caught shrimp, cleaned & deveined
2 large garlic cloves, minced
1 lemon, freshly juiced
Parsley for garnish, chopped

Sauté shrimp on stovetop in a few teaspoons of olive oil for one minute. Add garlic, stirring to cover shrimp. Cook shrimp until pink, adding lemon juice at the end to coat. Let cool in serving dish, garnish with chopped parsley.

Sweet & Savory Snack Mix

Toss together your favorites nuts, dried fruit & sweets. We used pistachios, walnuts, almonds, cashews, dried cranberries and chocolate drops!

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INGREDIENTS

1 (8 oz) package cream cheese, softened

5 strips of bacon, crumbled

1 tbsp diced green onion

1 tsp chopped fresh rosemary

⅛ tsp pepper

1¼ cup whole almonds

Fresh rosemary sprigs for garnish

INSTRUCTIONS

Combine cream cheese and bacon, green onion, rosemary and pepper. Cover and chill overnight.

Shape the cheese mixture into two small pine cones on a serving plate. With the almonds, form rows with the almonds and press into the cheese balls at a slight angle.

Garnish pine cone cheese ball with rosemary twigs to resemble pine needles and serve with sliced baguette or crackers.

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The Perfect Appetizer

An elegant cheese board makes for the perfect appetizer – with a quick visit to your local cheese shop or specialty cheese section and a few minutes to assemble, you have an appetizer that is a definite crowd-pleaser. Pair different styles of cheeses with different wines to accommodate red and white wine drinkers and include a variety of dried and fresh fruits to round out the selection.

Where Do I Start?

The perfect cheese board includes a wide variety of cheeses, fruits both fresh and dried, cured meats, and nuts. Start by choosing one cheese from each of the following categories:

Young and Fresh – this includes fresh cheeses like mozzarella and riccotta, but goat cheese is the most wine-friendly of this category. Try both spreadable goat cheese and the harder and more pungent aged crottin style. Pair young and fresh cheeses with rosés, sparkling wines, dry white wines, and low-tannin reds like Pinot Noir.

Soft, Medium-Aged – this includes cheeses that are still soft but are aged for a few months like Brie and Camembert. These cheeses are some of the most versatile on a cheese plate, pairing well with both white and red wines and with a variety of fruits as well. Not too soft and not too strong, these cheeses still have enough flavor to stand up to a wide range of wines.

Semi-Hard, Medium-Aged – Emmental, Gruyere, Jarlsburg, Monterey Jack and young Cheddar make up this category. Medium-bodied whites like Pinot Blanc, Viognier, and white Rhone Blends and fruit-forward, lighter-bodied reds like Pinot Noir, Merlot, and Zinfandel pair well with these cheeses.

Hard, Aged – Aged Cheddar, Gouda, Parmesan, Asiago. Pair these cheeses with bold reds and full-bodied white wines. The aging process concentrates the flavors of the cheese meaning they can hold their own against bold red wines. Look for cheeses aged longer than six months.

Classic, Can’t-Go-Wrong Pairings

Try pairing our Chardonnay with brie – the creaminess of the brie works perfectly with our medium-bodied Chardonnay. Experiment with different toppings including salami, fresh pear slices, almonds, and honey. For our Rosé, try pairing with fresh goat cheese on water crackers and topping with pistachios, dried figs, proscutto, or strawberry preserves. With our Red Blend, choose an aged cheddar, smoked gouda, or a wedge of asiago. Top with proscuitto or salami.

Finishing Touches

Assemble your cheese board by first placing the cheese, then adding crackers, toasts, and cured meats. Fill in the gaps with nuts, fruits, and fresh herbs for an effortlessly elegant look. Your guests will love discovering the diversity of flavors! Be sure to show us your creativity by tagging us in your photos with #LongfordEstateWines!

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