Enjoy a juicy turkey with the sweet notes of apricot, orange, and spice from Essensia. The Essensia brine is sweet, a pleasing contrast to savory turkey and spicy ginger. We like to pair it with Electra moscato. Created by General Manager Cheryl Russell.
|2 cups||brown sugar|
|1 cup||maple sugar|
|¾ cup||coarse salt|
|3 whole heads||garlic, cloves separated (not peeled) & bruised|
|6||large bay leaves|
|½ cup||coarsely chopped unpeeled fresh ginger|
|1 ½ cup||soy sauce|
|2 Tbs.||Italian parsley minced|
|1 bunch||fresh thyme|
|1 750 ml bottle||Essensia Orange Muscat|
|1, 12-14 lb||fresh turkey|
|olive oil for braising|
Brine the turkey: Combine all brine ingredients in a stainless steel pot large enough to sustain the turkey and brine. Bring brine to a simmer. Remove from heat and let cool. Remove the turkey’s gizzards and rinse the turkey well. Immerse the turkey in the brine (add water if the turkey is not fully immersed.) Refrigerate for 2-3 days, turning the bird twice a day.
Cook the turkey: Remove the turkey from the brine, pat dry, brush with olive oil, set aside. Fire up the grill. When the coals are hot, place an aluminum foil drip pan (at least 1” deep) in between the coals. Place the grill rack onto the grill and center the turkey on top of the rack, breast side up directly over the drip pan. Cover the grill with the vents partially open. Keep the coals burning slowly, add coals as needed. Keep the temperature in the grill between 275 - 325 F. The total cooking time is about 3-3 ½ hours. When the internal temperature is 155 F, remove the turkey from the grill. Let cool for 20 minutes
Easily devoured by a hungry winery crew.
|1 750 ml bottle||Vya Sweet Vermouth|
|1 cup||brown sugar|
|1/2 cup||rough chopped ginger|
A bbq treat. Marinating in Starboard Batch 88 brings forth wonderful flavors and aromas in the lamb.
|1 lb||lamb chops|
|1/2 cup||red wine|
|1/2 cup||Starboard Batch 88|
|1 tsp.||garlic, crushed, fresh|
This is one of Cheryl Russell's (Quady Winery GM) favorite recipes using Vya Extra Dry. Cheryl uses Vya Extra Dry for a lot of savory dishes; it gives the dish an extra vibrant flavor with herbal notes. She likes her Risotto soft and creamy rather than al dente so it takes a good 30 minutes to complete the final broth ladling steps. Cheryl says using Vya in this dish hands down makes it better!
|1 1/2 cups||arborio rice|
|6 cups||chicken or vegetable broth|
|2 cups||Vya Extra Dry - divided|
|1/2 pound each||crimini and button mushrooms, sliced or whole, your preference|
|4 Tbs.||unsalted butter - divided|
|1 Tbs.||garlic, minced|
|1/2 cup||parmesan or pecorino cheese, grated fresh|
|1/2 cup||heavy whipping cream|
|2 Tbs.||Italian parsley minced|
|Dash||truffle oil, optional|
|parmesan or pecorino|
|salt and pepper to taste|
Combine the chicken broth, mushrooms, 2 tablespoons of butter and 1 cup of Vya Extra Dry in a sauce pan and heat to a low simmer, keep simmering until the broth is all used in the ladling steps.
Melt the other 2 Tbs. of butter on medium heat in a 2 qt. saucepan and add the Arborio rice until it becomes coated and opaque, about 2 minutes. Add the garlic, and cook 1 minute. Do not brown the garlic as it will become bitter. Add the other 1 cup of Vya Extra Dry to the rice as it simmers.
Now the fun starts (20- 30 minutes). Add 2 ladles at a time of broth mixture to the rice on medium low heat; let the liquid almost completely evaporate from the rice mixture before adding the next 2 ladles. Do this until all the broth and mushrooms are used or until the rice mixture reaches the consistency you prefer. Add the cream and cheese to melt and combine. Serve steaming hot with toppings.
|1 package||cocktail smokies|
|1 750 ml bottle||Electra Moscato|
|To taste||brown sugar|
Pair with Electra and enjoy the sweet, sour, spicy combination.
|3/4 cup||chopped green onions, divided|
|1 1/2 lb||peeled and deveined large shimp|
|1 tspn||chili powder|
|2 Tbs.||fresh lime juice (about 1 lime)|