Happy Easter from West Sandy Creek Winery!
In this blog, we’d like to showcase our ports. Long considered an after-dinner drink and a complement to desserts, the ports from WSCW pair beautifully with savory items that include sweet notes, like honey glazed ham.
Port has more body than regular wine, and it’s a very primal practice to serve it with roasted meats. Port is fortified with brandy, making it more potent in flavor and alcohol content. It can amp up a sauce as well. Just use it sparingly.
The rich sweetness really brings out the sharp notes in certain cheeses, like the Colby Jack in this version of mac and cheese, and in place of a traditional green bean casserole, we forego the cream of mushroom soup from the old days and top fresh green beans with sauteed mushrooms, bits of bacon and crispy fried onions.
From our family to yours, we hope you have a fabulous weekend with your loved ones, enjoying abundant food, along with some of our award-winning wines. They were handcrafted for everyday drinking, but along the way, we were blessed by talented winemakers who collectively created a wide range of offerings that are worth celebrating.
CHEERS!
Glazed Ham with Simple Sides
You can cook the ham and assemble the mac and cheese the day before. Slice the cooked ham and layer in a pan, then top with foil and refrigerate until an hour before serving. Allow to sit at room temp to take the chill off, along with the mac and cheese. Reheat the ham for 25-30 minutes, covered, at 250 degrees.
If you buy a ham with the rind still on, it’s a good idea to remove it before cooking so the glaze can get into the fat and melt into the meat. Find step by step visual instructions at https://cafedelites.com/honey-baked-ham/
Remove the ham rind and score the fat:
- Cut a line through the skin around the shank end.
- Insert a sharp knife between the rind and fat and run it along to detach both layers.
- Using your fingers, gently separate the rind from the fat. You can insert your hand deeper into the ham to keep detaching it so it’s easier to peel the rind off.
- Peel off and discard the rind.
- Run the knife, cutting into the fat layer about ¼-inch deep to lightly score a diamond pattern all over the surface.
Make your glaze:
- ½ cup pineapple juice
- 3 TBSP Apricot jam
- 2 TBSP Dijon Mustard
- 2 TBSP Honey
- 1 tsp apple cider vinegar
- 1 TBSP fresh grated ginger
- 2 TBSP fresh grated garlic
- Pinch of sea salt
- Fresh ground black pepper
Combine all ingredients with a whisk and heat on low until it barely starts to bubble. Remove from heat and cool. Place the ham on a rack in a roasting pan or baking dish and baste. Cook at 300 degrees, gauging your total cooking time at 15-20 minutes per pound. Baste again every 15-20 minutes.
If you want to serve extra glaze as a sauce, double the recipe and set aside half for basting in a separate dish to ensure food safety. On the same note, buy a silicone basting brush if you don’t already own one. The small natural brush you’ve used for years probably needs replacing.
If you are using a fully cooked ham, follow the package instructions for reheating times.
Easy Mac and Cheese
Cook pasta to package directions and run under cold water to stop the cooking action when it reaches al dente. Drain in a colander while you make the cheese sauce. One pound of dry pasta will feed 6-8 people.
Simmer three cups of heavy cream in a large pot over med-high heat for 8-10 minutes. Add one block of softened cream cheese, cut into cubes and 18 ounces of shredded colby-jack cheese. Lower heat and whisk until smooth. Remove from heat and add a few dashes of Tabasco, then stir until well combined. Taste to adjust seasoning, adding salt if needed. Add pasta to sauce and mix well. Place in a large buttered baking dish. If you are making this ahead of time, top with plastic wrap and refrigerate once it cools. Do the next step about an hour before serving.
Top with shredded cheese. Bake for 30-40 minutes at 375, until the top is golden brown.
Fresh Green Beans with Crispy Onions, Mushrooms, and Bacon
Two pounds of beans should serve 6-8 people as a side. If you can’t find crispy fried onions at the store, soak one whole sliced onion in buttermilk, then dredge in lightly salted flour and fry in grapeseed oil until golden brown. Drain on paper towels.
Wash your beans and slice off the ends. Then cut in half. Set aside on paper towels to air dry. Slice mushrooms thin and sauté in a small amount of oil until they soften. Add a couple of pats of butter and a few dashes of salt. Sauté until golden brown. Set aside.
Return the green beans to the pan with a bit of oil and sauté for 5-7 minutes. Add ⅓ cup of water and cover for 5 minutes. When they are done to your liking, add a few pats of butter, a healthy drizzle of soy sauce, and toss them well. Transfer to a serving dish. Top with sauteed mushrooms, chopped bacon, and crispy fried onions.
Serve with hot rolls and a nice dessert, and the meal is complete.
Quick Lemon Tarts
Purchase a jar of lemon curd, some small premade tart shells (graham cracker or phyllo), and a can of whipped cream. Spoon the curd into the shells, and wash a lemon and a handful of berries for garnish, then refrigerate until it’s time to serve. Arrange your tarts on a tray, top with whipped cream, and garnish with thinly sliced twists of lemon and berries.
Serve dinner and dessert with our 2020 Portejas Blanc.
We hope this simple meal gives you more time with friends and family this holiday weekend.
