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Classic Wine Club Recipes - April 2022

Apr 18, 2022

Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!

Unsworth Allegro

Pairing: Apple and Walnut Stuffed Pork Loin

Adapted from: A Taste of Home Serves 6

Ingredients:

  • 1 tablespoon butter
  • 1 cup chopped walnuts
  • 1 medium apple, peeled and finely chopped
  • 3 tablespoons dried cranberries
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 pork tenderloin (1-1/2 pounds)
  • 1/3 cup apple butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander

Sauce Ingredients:

  • 1 cup red currant jelly
  • 1 shallot, finely chopped
  • 2 tablespoons cranberry juice
  • 2 tablespoons honey
  • 1 tablespoon dried currants
  • 1 tablespoon cider vinegar

Directions:

  1. In a large heavy skillet, melt butter. Add walnuts; cook and stir over medium heat until toasted, about 2 minutes. Remove 1/2 cup for serving. Add apple to the remaining walnuts; cook and stir 1 minute longer. Cool slightly.
  2. Place the cranberries, parsley, oil, garlic and apple mixture in a food processor; cover and process until finely chopped.
  3. Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; spread apple butter on 1 long side of tenderloin to within 1/4 in. of edges. Top with apple mixture. Close meat; tie with kitchen string. Place on a rack in a shallow roasting pan; rub with salt and coriander.
  4. Bake at 350° until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 55-65 minutes. Let stand for 10 minutes before slicing.
  5. Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-14 minutes. Serve with pork; top with reserved walnuts.

Craven Cinsault

Pairing: Braised Short Ribs

Adapted from: The Stay at Home Chef Serves 4

Ingredients:

  • 8 bone-in short ribs 
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup diced white onion (or 1 teaspoon onion powder)
  • 2 to 3 cloves minced garlic (or 1 teaspoon garlic powder)
  • 1 cup beef broth
  • 1 cup red wine (optional)
  • 1/4 cup Worcestershire sauce
  • 1 sprig fresh rosemary

Directions:

  • Preheat oven to 350 degrees Fahrenheit. Season all sides of the short ribs with salt and pepper.
  • Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside.
  • Add in onion and sauté 3 to 5 minutes, until softened. Add in garlic and sauté 1 minute more.
  • Pour in beef broth, red wine (if using) and Worcestershire sauce. Bring to a simmer. Return short ribs to pan. Place rosemary sprig on top.
  • Cover with lid and transfer to preheated oven for about 2.5 hours, until meat is tender.

Slow Cooker Instructions:

  • Season short ribs with salt and pepper and sear in olive oil in a skillet on the stove over high heat. Transfer seared short ribs to a 6 quart slow cooker. Season with garlic powder and onion powder and pour in beef broth, red wine, and Worcestershire sauce. Add on rosemary sprig, cover with lid, and cook on low for 8 hours, until meat is fork tender.

Tenuta di Castellaro Ypsilon

Pairing: Steakhouse Burgers

Adapted from: Once Upon A Chef | Serves 8

Ingredients:

  • 2 pieces white sandwich bread, crusts removed and cut into ¼-inch pieces
  • ⅓ cup milk
  • 2½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1½ tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 3 pounds 80 to 85% lean ground beef
  • 3 scallions, very finely sliced (optional)
  • 8 hamburger buns

Directions:

  • Preheat the grill to high heat.
  • In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
  • Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into ¾-inch patties about 4½ inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
  • Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
  • Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.