Appetizers

Cabernet Estate Reserve®

Cabernet Stuffed with Avocado Crema

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Cabernet Tomatoes Stuffed with Avocado Crema
Author: 
Yields: 6
 
Ingredients
  • 1 dry pint Village Farms Cabernet Estate Reserve® tomatoes
  • 1 ripe avocado, pitted and peeled
  • ¼ teaspoon kosher salt
  • ⅛ cup cilantro leaves, plus more for garnish
  • 3 tablespoons Greek yogurt
  • 1½ tablespoons freshly squeezed lime juice
  • Hot sauce to taste
  • Tortilla chips, for garnish
Instructions
  1. Using a small sharp knife, cut a very thin slice off the bottom of each tomato so it will sit flat. Then cut a slice off the top of each tomato. Use the knife to cut around the inside of the tomato and scoop out the seeds and flesh. Turn them upside down on a paper towel-lined plate and set aside.
  2. In a food processor (preferably a mini one), combine the avocado, salt, cilantro, yogurt, lime juice, and a few dashes of hot sauce. Puree until completely smooth. Adjust seasonings as needed. Set aside. It can be stored in the refrigerator for a few hours if packed into the smallest possible container with plastic wrap pressed onto the surface.
  3. When ready to serve, transfer the avocado crema to a plastic piping bag, or into the corner of a resealable plastic bag. Snip the end off the piping bag or one corner of the resealable bag, and gently squeeze the crema down to the tip, and twist the bag at the top.
  4. Turn the tomatoes over on a plate, and gently squeeze the bag to fill each tomato. Garnish each tomato with a broken piece of tortilla and a sprig of cilantro.

Recipe and photography by Susan Spungen

Read – A Simple New Year’s Celebration

Cabernet Estate Reserve®

Dinner

Lunch

Grilled Oysters with Roasted Cabernet Estate Reserve® Tomato Compound Butter

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Grilled Oysters with Roasted Cabernet Estate Reserve® Tomato Compound Butter
Author: 
 
Ingredients
  • 2 pints Village Farms Cabernet Estate Reserve® Tomatoes
  • 1 garlic clove, minced
  • Kosher salt and freshly ground black pepper
  • 1 tbsp fresh thyme, chopped
  • 2 tbsp olive oil
  • 2 sticks (16 tbsp) unsalted butter, room temperature
  • 1 tbsp fresh basil, chopped
  • 1 tbsp balsamic vinegar
  • 12 medium to large fresh oysters
  • Rock salt
Instructions
  1. PREPARE THE ROASTED TOMATO COMPOUND BUTTER
  2. Pre-heat oven to 400°F.
  3. In a large bowl, toss the tomatoes with the garlic, a healthy pinch of salt and pepper, and the thyme.
  4. Place tomatoes on a rimmed baking sheet in a single layer.
  5. Bake for 15 to 20 minutes, until the tomatoes are soft and have begun to release some juice.
  6. Transfer tomatoes and juices to a bowl and let come to room temperature (this can be expedited by placing in the refrigerator).
  7. In a food processor fitted with a metal blade, add the softened butter, basil, balsamic vinegar and 1 cup of the roasted tomatoes. Process until completely combined.
  8. Transfer to a serving bowl. Leave at room temperature if using immediately, or cover with plastic wrap and refrigerate for up to 1 week.
  9. PREPARE THE OYTERS
  10. Prepare grill to high heat, approx. 400°F.
  11. Spread a layer of rock salt (or a layer of crumpled foil) in a large cast iron skillet, or pan.
  12. Shuck oysters, leaving them on the half shell. Nestle the oysters in the rock salt, or foil.
  13. Add 1 to 2 teaspoons of the compound butter on each oyster.
  14. Place the skillet (or pan) on the grill and cook, covered, for 5 to 6 minutes, until the butter is bubbly and the oysters are beginning to curl, slightly.
  15. Serve with additional roasted tomato compound butter on the side.

Recipe and photography by Kris and Wesley from How to Feed a Loon

Read- A Special Cupid Day Dinner

Appetizers

Cabernet Estate Reserve®

Spiced Tomato Cranberry Sauce

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Spiced Cabernet Estate Reserve® Tomato Cranberry Sauce
Author: 
 
Ingredients
  • 2 Cups Cabernet Estate Reserve® Tomatoes
  • 3 Cups Fresh Cranberries
  • 1, 2” Piece of Fresh Ginger (no need to peel)
  • 1 Tbsp. Fresh Lemon Juice
  • 1 Tsp. Ground Cinnamon
  • 1 Tsp. Vanilla Extract
  • ¼ Cup Honey or Sugar
  • 1 Tbsp. Water
Instructions
  1. Heat a deep skillet or saucepan over medium heat.
  2. Add all ingredients to the pan and bring to a simmer.
  3. Once the cranberries and tomatoes start bursting and the sauce starts to thicken, turn off heat and using an immersion blender or regular blender, process until smooth or to desired consistency. Feel free to leave the sauce chunky as well!
  4. Place in an airtight container and place in the refrigerator until ready to serve. Will keep for two weeks.

Recipe and photography by My Diary of Us

Cabernet Estate Reserve®

Dinner

Lunch

Spaghetti Squash with Cabernet Tomato Meat Sauce

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Cabernet Estate Reserve® Meat Sauce with Spaghetti Squash
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 2 servings
 
Ingredients
  • 1 spaghetti squash
  • Avocado oil
  • Salt and pepper
  • 2 pints Village Farms Cabernet Estate Reserve® tomatoes
  • 1 sweet onion, chopped
  • 1 lb. ground beef
  • 2 garlic cloves
  • ½ green pepper, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • 2 tablespoons coconut sugar
  • ½ teaspoon smoked paprika
  • ½ teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • ⅓ cup shaved Parmesan
  • Fresh basil for garnish
Instructions
  1. Preheat oven to 400 degrees
  2. Cut the ends off the spaghetti squash and then cut it in half lengthwise.
  3. Scoop out the seeds and discard them.
  4. Brush the inside of the spaghetti squash with avocado oil, and sprinkle with salt and pepper.
  5. Place spaghetti squash flat side down on a lined baking sheet and roast for 30 minutes.
  6. Flip it and roast for another 10 - 20 minutes (depending how large your squash is).
  7. Use a fork to pull the spaghetti strands from the shell.
  8. Scoop them onto a plate or bowl, or eat it straight from the shell.
  9. Pour avocado oil in a pan over medium-high heat.
  10. Add onion, sauté until caramelized.
  11. Add the meat and garlic
  12. Use a spatula to break up the ground beef and continue to do so until browned but slightly pink.
  13. Add tomatoes, green pepper, basil, oregano, sea salt, coconut sugar, smoked paprika, red pepper flakes, and tomato paste.
  14. Continue to simmer, about 15 minutes, stirring occasionally, until the tomatoes are popped and the sauce is reduced.
  15. Place a big scoop of Cabernet Meat Sauce in the center of the spaghetti squash, top with shaved Parmesan and fresh basil.

Recipe and photography created exclusively for Village Farms by The Toasted Pine Nut

Read – Demystify Your Dinner

Appetizers

Breakfast

Cabernet Estate Reserve®

Tomato, Goat Cheese & Caramelized Onion Mini Quiche

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Cabernet Estate Reserve®, Goat Cheese & Caramelized Onion Mini Quiche
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 24 quiches
 
Ingredients
  • • 1 Tbsp. unsalted butter
  • • ½ large sweet onion, sliced
  • 24 mini phyllo shells
  • ½ cup chopped Village Farms® Cabernet Estate Reserve® tomatoes
  • 4 oz. crumbled goat cheese
  • 3 large eggs
  • 2 Tbsp. heavy cream
  • ¼ tsp. salt
  • ¼ tsp. pepper
Instructions
  1. Preheat oven to 350°F.
  2. Heat butter in skillet over medium heat. Add onions and cook, stirring occasionally, 10 minutes or until onions are softened.
  3. Reduce heat to low and cook additional 20-30 minutes, stirring often, until onions are caramelized. Remove from heat, transfer to cutting board and finely chop.
  4. Place phyllo shells on parchment-lined baking sheet. Add onions, tomatoes and goat cheese.
  5. Whisk eggs, cream, salt and pepper in bowl. Pour into phyllo shells.
  6. Bake 10-12 minutes, or until eggs are set.

Recipe and photography created exclusively for Village Farms by Produce for Kids

Read – A Fun Family Holiday

Cabernet Estate Reserve®

Dinner

Lunch

Vegetarian Harvest Grain Bowl

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Vegetarian Harvest Grain Bowl
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 4 bowls
 
Ingredients
  • 1 cup cooked quinoa
  • 6 cups arugula and spinach mix
  • 10 ounces Cabernet Estate Reserve® tomatoes
  • 1 apple, sliced
  • 1 sweet potato, diced and roasted
  • ¼ cup dried tart cherries or raisins
  • ¼ cup pumpkin seeds
Apple Cider Vinaigrette
  • ¼ cup apple butter
  • 2 tablespoons dijon mustard
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • freshly ground pepper
Instructions
  1. In small bowl, whisk together apple butter, dijon mustard, apple cider vinegar, olive oil and freshly ground pepper.
  2. Assemble bowls by layering quinoa with greens, tomatoes, apple slices, sweet potato, dried fruit and pumpkin seeds.
  3. Drizzle with dressing.

Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD

Read – Keep Things Fresh This Fall

Appetizers

Breakfast

Cabernet Estate Reserve®

Lorabella Blossom®

Lunch

Sweet & Savory Toast 4 Ways

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Lorabella Blossom® Savory Toast
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3-4 Village Farms Lorabella Blossom® Tomatoes
  • 1 slice cinnamon raisin bread
  • ¼ cup ricotta cheese
  • Pumpkin seeds
  • Raisins
  • Honey
  • Freshly cracked pepper
Instructions
  1. Spread ricotta cheese on cinnamon raisin toast
  2. Slice tomatoes and place on toast
  3. Top with as many pumpkin seeds and raisins as you desire
  4. Drizze with honey
  5. Grind pepper over toast to taste

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Cabernet Estate Reserve® Toast
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Village Farms Cabernet Estate Reserve® Tomatoes
  • Village Farms Luscious Seedless® Long English Cucumber
  • Hearty seed bread
  • ½ an avocado, smashed
  • 2 tbsp. feta cheese
  • 2-3 Kalamata olives
  • Red pepper flakes
Instructions
  1. Spread smashed avocado on hearty seed bread toast
  2. Slice tomatoes and place on toast
  3. Top with feta cheese, cucumber and olives
  4. Sprinkle with red pepper flakes to taste

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Cabernet Estate Reserve® Toast
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Village Farms Cabernet Estate Reserve® Tomatoes
  • Whole grain bread
  • Smashed burrata
  • Fresh basil
  • Balsamic reduction
  • Freshly cracked pepper
Instructions
  1. Spread smashed burrata on whole grain toast
  2. Slice tomatoes and place on toast
  3. Top with fresh basil
  4. Drizze with balsamic reduction
  5. Grind pepper over toast to taste

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Lorabella Blossom® Toast
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2-3 Village Farms Lorabella Blossom® Tomatoes
  • Sourdough bread
  • Apple butter
  • Arugula
  • 1 poached egg
  • Crumbled bacon
  • Freshly cracked pepper
Instructions
  1. Arrange arugula on sourdough toast
  2. Heat a skillet and poach one egg
  3. Place poached egg on arugula
  4. Slice tomatoes and place on arugula
  5. Sprinkle with crumbled bacon
  6. Grind pepper over toast to taste

Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD

Read – Raise a Toast to Fall

Cabernet Estate Reserve®

Cherry No.9®

Dessert

Lorabella Blossom®

Scrumptious Mini® Cucumber

Sweet & Savory Ice Pops 4 Ways

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Cherry No. 9 Fall in Love Again® Popsicle
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 8 popsicles
 
Ingredients
Instructions
  1. Place all items into a blender.
  2. Blend until consistency is smooth and fully pureed.
  3. Pour blend into popsicle molds. Insert popsicle sticks.
  4. Freeze until solid and enjoy!

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Cabernet Estate Reserve® Popsicle
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 5 popsicles
 
Ingredients
Instructions
  1. Place all items into a blender.
  2. Blend until consistency is smooth and fully pureed.
  3. Pour blend into popsicle molds. Insert popsicle sticks.
  4. Freeze until solid and enjoy!

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Scrumptious Mini® Cucumber Popsicle
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 5 popsicles
 
Ingredients
  • 4 Village Farms Scrumptious Mini® cucumbers, peeled
  • 1 ¼ cup honeydew
  • 12 mint leaves
  • 2 tablespoons lemon juice
Instructions
  1. Place all items into a blender.
  2. Blend until consistency is smooth and fully pureed.
  3. Pour blend into popsicle molds. Insert popsicle sticks.
  4. Freeze until solid and enjoy!

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Lorabella Blossom™ Popsicle
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 5 servings
 
Ingredients
  • 8 Village Farms Lorabella Blossom™ tomatoes
  • 2 cups frozen peaches, defrosted (about 4 fresh, peeled)
  • 2 teaspoons vanilla extract
  • 2 tablespoons honey
  • ¼ cup coconut milk
Instructions
  1. Place all items into a blender.
  2. Blend until consistency is smooth and fully pureed.
  3. Pour blend into popsicle molds. Insert popsicle sticks.
  4. Freeze until solid and enjoy!

Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD

Read – Make Your Summer Pop

Breakfast

Cabernet Estate Reserve®

sautéed tomato & chorizo skillet breakfast tacos

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sautéed tomato & chorizo skillet breakfast tacos
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 8 tacos
 
Ingredients
  • 1 teaspoon olive oil
  • ¼ red onion, diced
  • 3 ounces chorizo, chopped
  • 1 cup roughly chopped mushrooms
  • ¼ teaspoon red pepper flakes
  • 10 ounces Cabernet Estate Reserve® tomatoes, halved
  • 1 teaspoon butter
  • 6 eggs
  • ¼ cup shredded cheddar or mexican cheese
  • 1 tablespoon packed cilantro leaves
  • 8 small corn or flour tortillas
Instructions
  1. Heat olive oil in skillet over medium heat. Saute red onion, chorizo and mushrooms until onions and mushrooms are softened. Season with red pepper flakes.
  2. Toss in tomatoes to the mixture and cook slightly to heat. Remove from heat.
  3. In a non stick skillet, heat butter. Whisk eggs and pour into skillet to scramble. After eggs are nearly cooked, stir in cheese.
  4. Remove from heat and fold eggs into sauteed tomato mixture; garnish with cilantro.
  5. Serve warm wrapped in a tortilla.

Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD

Read – Your Health is in Your Hands

Cabernet Estate Reserve®

Dinner

Lunch

cabernet estate reserve® tomato coulis

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cabernet estate reserve® tomato coulis
Author: 
Yields: Sauce for 4 servings
 
Ingredients
  • 2 pkgs (1 lb) Village Farms cabernet estate reserve® tomatoes
  • ½ cup Extra virgin olive oil
  • ¼ tsp Extra black pepper
  • ¼ tsp Sea salt
  • ¼ cup Basil
  • 1 sprig Thyme (pick all of the leaves from the stem, discard stem)
Instructions
  1. Place tomatoes on a baking sheet and bake in a 350° oven for 20 minutes.
  2. Transfer tomatoes and any juice directly to a blender or food processor.
  3. Add olive oil, thyme leaves, and basil, and purée until smooth.
  4. Taste and re-season with salt and pepper, if needed.
  5. Serve immediately, or cool and set aside to serve chilled or reheated later.

Cabernet Estate Reserve®

Dinner

Lunch

scallops & pancetta with tomato coulis

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diver scallops with pancetta, pumpkin seeds & cabernet estate reserve® tomato coulis
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 4 portions
 
Ingredients
  • ¼ cup Extra virgin olive oil
  • 12 ea Diver Scallops
  • 16 slices Pancetta, thinly sliced (ask your deli)
  • ½ cup Pumpkin seeds
  • 1 ea Fennel bulb
  • 1 ea Lime, juice & zest
  • 2 cups Cabernet estate reserve® tomato coulis (recipe below)
  • ½ tsp Black pepper
  • ½ tsp Sea Salt
Instructions
  1. Pat the scallops dry and pull of the small abductor muscle on the side if its still attached. (little tough rectangle that’s sometimes on the side of the scallop, peels off easily)
  2. Slice the raw fennel thinly and reserve in ice water until serving time. (save the green fronds for garnish as well).
  3. Lay the pancetta discs out flat on a baking sheet on parchment paper or wax paper.
  4. Bake the pancetta at 300° for 8-10 minutes, keeping an eye on them, this one’s very particular - you want them crispy but every pancetta will act differently depending on how fatty or thick it is. You can take them out when they’re a nice dark roasted colour even if they’re not totally crisp yet because they will crisp up more as they cool.
  5. Once the pancettas are done, transfer them to a paper towel to ensure they stay crisp.
  6. Heat up a sauté pan, dry without any oil.
  7. Quickly toast the pumpkin seeds in the dry pan then reserve them.
  8. Return the hot pan to the heat and add a tablespoon of olive oil.
  9. Season the scallops with salt and pepper, and add to the hot pan- don’t move them at all for 1 minute.
  10. Flip the scallops and give them another minute of searing on that side, then pull the pan off the heat and let them sit in the pan as it cools to gently continue to cook. You can remove them at any point depending on how you like them done; if you pull them out right away you should have a nice medium-rare scallop.
  11. Once you’ve removed the scallops from the pan and placed them somewhere warm to rest for a few minutes, add the cabernet estate coulis to the pan to heat it up and prepare to plate.
  12. To plate the scallops, first pool ¼ cup of the tomato coulis in the center of the plate, then stack up the seared scallops, shaved raw fennel, and pancetta discs into a tidy tower or jumbled pile, as you see fit.
  13. Zest and juice a lime over the 4 dishes to finish.

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cabernet estate reserve® tomato coulis
Author: 
Yields: Sauce for 4 servings
 
Ingredients
  • 2 pkgs (1 lb) Village Farms cabernet estate reserve® tomatoes
  • ½ cup Extra virgin olive oil
  • ¼ tsp Extra black pepper
  • ¼ tsp Sea salt
  • ¼ cup Basil
  • 1 sprig Thyme (pick all of the leaves from the stem, discard stem)
Instructions
  1. Place tomatoes on a baking sheet and bake in a 350° oven for 20 minutes.
  2. Transfer tomatoes and any juice directly to a blender or food processor.
  3. Add olive oil, thyme leaves, and basil, and purée until smooth.
  4. Taste and re-season with salt and pepper, if needed.
  5. Serve immediately, or cool and set aside to serve chilled or reheated later.

Appetizers

Cabernet Estate Reserve®

Cherry No.9®

Heavenly Villagio Marzano®

Sinfully Sweet Campari®

bruschetta bars

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bruschetta bar
Author: 
Prep time: 
Total time: 
Yields: 16 portions
 
Ingredients
Instructions
  1. Each different tomato variety will take a different type of dice: dice the campari tomatoes into small cubes, cut the mini san marzano tomatoes into ½" coins by cutting them on a cross section; cut the cherry tomatoes into quarters (to make wedges); cut the cabernet estate reserve™ tomatoes into quarters and then in half again to make them quite fine.
  2. Toss tomatoes with olive oil and vinegar at least an hour before serving so they have a chance to assimilate.
  3. Add the basil just prior to serving.
  4. Scoop onto toasted bruschetta and serve.

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crostini
Author: 
Yields: 16 portions Approx. prep time: 15 min
 
Ingredients
  • 1 Baguette or long ciabbata
  • ¼ tsp Extra virgin olive oil
  • ¼ tsp Sea salt
Instructions
  1. Preheat oven to 375°F.
  2. Slice baguettes into ½" thick disks by cutting the baguette on the cross section.
  3. Lay the sliced baguette pieces out on a baking sheet.
  4. Drizzle them with olive oil and salt on both sides.
  5. Bake in the oven 5-8 minutes or until just golden; you want them to come out and crisp up as they cool, but still retain a soft center.

Cabernet Estate Reserve®

Dinner

Lunch

pasta alla norma

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pasta alla norma – penne with grilled eggplant, salted ricotta & cabernet estate reserve® tomatoes
Author: 
Prep time: 
Total time: 
Yields: 4 portions
 
Ingredients
  • 1 bag Village Farms cabernet estate reserve® tomatoes
  • ¼ cup Extra virgin olive oil
  • ½ cup Onions
  • 1 large Eggplant
  • 1 tbsp Garlic
  • 2 tbsp Capers
  • ½ cup Fresh Italian flat-leaf parsley
  • 1 tsp Peperoncino chili flakes
  • ½ cup Salted ricotta (can substitute Pecorino)
  • ½ tsp Black pepper
  • ¼ tsp Sea Salt
  • 1 lb Penne pasta, cooked
Instructions
  1. Put on a pot of boiling salted water and cook pasta as you work through the prep work.
  2. Slice eggplant into 1" thick slices. Brush liberally with olive oil and season with salt, pepper, and chilies.
  3. Preheat grill pan (could be substituted with bbq or heavy skillet).
  4. Once at high heat, grill/sear eggplant until you get char marks or good caramelization.
  5. Dice the grilled/seared eggplant into 1" cubes and reserve.
  6. Dice onions, and rough chop the parsley – reserve
  7. Mince capers and garlic to a fine dice – reserve.
  8. Preheat sauté pan to medium heat. Add ¼ cup olive oil.
  9. Sweat onions, capers, and garlic until translucent.
  10. Add the Cabernet tomatoes – sauté 5 minutes on medium heat.
  11. Transfer ½ of the tomatoes and onions to another bowl and purée with a hand blender – reserve.
  12. Add the eggplant and parsley to the pan – sauté on high heat for 2 minutes, then add tomato purée.
  13. Allow to simmer for 10 minutes on low heat.
  14. Toss with cooked pasta. Finish with salted ricotta and another ounce of olive oil.

Cabernet Estate Reserve®

Dinner

Lunch

hot damn, tamales! with cabernet estate reserve® tomato chili sauce

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hot damn, tamales! with cabernet estate reserve® tomato chili sauce
Author: 
Yields: 6 Servings
 
Ingredients
  • 2 packages 10 oz. Village Farms cabernet estate reserve® tomatoes, halved
  • 1 Medium onion, quartered
  • 1 tbsp Olive oil
  • ½ tsp Kosher salt
  • 2–3 dried Pasilla chiles (a mild and fragrant chili; buy them dried in the package)
  • 1 cup Beef stock
  • 1 Clove garlic, quartered
  • ½ tsp Ground cumin
  • 2 tbsp Chili-infused beef stock
  • 1 Pinch salt
  • 1 package (6) Hot Damn, Tamales! Angus beef tamales www.hotdamntamales.com
Instructions
  1. Preheat oven to 400°. Place tomatoes, onions, olive oil and salt onto baking sheet and mix well. Place on center rack in the oven and roast for 20 minutes. Remove from oven and let cool.
  2. Slice the chiles down the center and remove stems and seeds. Place onto a dry baking sheet and bake for 2–3 minutes at 400° until fragrant, being careful not to burn. Remove from oven. Place beef stock in a saucepan and heat without boiling. Remove saucepan from heat. Add chiles to the stock and allow to soften for 30 minutes. Remove chiles to a bowl and save all the liquid.
  3. Cook tamales in their sealed package in boiling water for 45 minutes. Remove from package and set aside.
  4. Place tomato/onion mixture, garlic, cumin, 2 Tablespoons chili-infused beef stock, salt and reconstituted chiles into food processor or blender and blend until very smooth. Add more stock to obtain desired consistency.
  5. Place a small amount of sauce on top of your tamales and top with a dollop of sour cream.

Recipe and photography by Nancy Farrar

Read “A very Texas Christmas“

Cabernet Estate Reserve®

Dinner

Lunch

bacon-guinness grilled cheese

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bacon-guinness grilled cheese
Author: 
Yields: 1 sandwich
 
Ingredients
Instructions
  1. Layer brioche with bacon jam on the bottom slice;
  2. Top with Guinness cheddar (or any cheese of your choice).
  3. Spread the mustard on the underside of the top slice of bread.
  4. Build sandwich, saturate both outside surfaces with olive oil.
  5. Season outside of oil-soaked bread with sea salt.
  6. Brown slowly in a medium-high sautée pan, on both sides.
  7. Transfer to low temperature oven (325°F) to ensure cheese is melted through.
  8. Enjoy with an extra side of cabernet estate reserve® tomato & bacon jam for dipping…

Appetizers

Cabernet Estate Reserve®

Lunch

cabernet bacon jam

Cabernet Estate Reserve Tomatoes
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bacon jam
Author: 
 
Ingredients
  • 1 LB (454 G) – Smoked thick-cut bacon
  • 1 LB (454 G) – White onion
  • ⅓ Cup (70 G) – Bacon fat (reserved from the bacon)
  • ½ Cup (140 G) – Granulated sugar
  • ⅓ Cup (90 G) – Red wine vinegar
  • 1.5 LBS (680 G) – Village Farms cabernet estate reserve® tomatoes, quartered
  • ½ Tsp (1 G) – Black pepper
  • ¼ Tsp (.5 G) – Sea salt
Instructions
  1. Cut bacon into ¼” thin strips.
  2. Cut onion into similar sized julienne.
  3. Slowly warm bacon in a large skillet up to a medium-high heat, until it browns and becomes crisp.
  4. Add in the onion and sauté until translucent.
  5. Drain the fat off the bacon, measure out ⅓ cup bacon fat and reserve.
  6. Add the sugar to the bacon and allow it to melt, add bacon fat, and allow to caramelize slightly.
  7. Add red wine vinegar; whisk until it’s nearly evaporated, and the sugar is all dissolved.
  8. Add water, tomatoes, salt and black pepper.
  9. Allow to simmer for 30 min;
  10. Check seasoning and adjust as necessary;
  11. Remove from heat and cool.