July 2019 - Vignobles&Compagnie

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July 31, 2019 :

A year in the vineyard : ripening

RIPENING Crucial step…

July 14, 2019 :

Vignobles & Compagnie recipes

Recipe of the…

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APRICOTS WITH LARD, FRESH GOAT AND ROSEMARY!

Summer continues, the recipes of the month too! In July, apricot was elected fruit of the month (probably in support of our farmers in the Drôme hard hit by hail in June).

For this, we have decided to create a bolded aperitif. A sweet and savory recipe to pair with our Tavel les Combelles.

Recipe for 20 bites:
10 thin slices of smoked bacon
20 soft, dry apricots
Fresh goat (“petit Billy”)
20 small sprigs of rosemary

STEP 1 : Preheat your convection oven to 150 ° C.
2ND STEP : Cut bacon slices in half lengthwise.
STEP 3: Place a dried apricot at the end of each slice of bacon. Then put a teaspoon of fresh cheese on the apricot and add your fresh rosemary sprig (make sure that it comes out slightly of the bite).
STEP 4: Wrap each slice around the apricots.
STEP 5: Place the bites on a baking sheet lined with parchment paper.
STEP 6: Bake your bites and let them cook for 8 to 10 minutes (to brown them well). STEP 7: It’s ready, you can taste!

RIPENING

Crucial step in the vineyards : here it comes the ripening ! At the end of July with the strong sunshine of the last few weeks, colors of Syrah Berries have changed. Thanks to the sun, pulp continues to enrich their sugar level. However, we will have to show some patience before harvesting…

Happy Bastille day !

Recipe of the Month by V&Co

The beans revisited paella style! New month, new recipe! For this month it’s the bean who wins the survey hands down. So we decided to offer you a summer dish and just as hot as the temperature of the moment! Discover a gourmet and tasty land-sea association. At table !

Here is the recipe for 4 people:

1 onion, finely chopped
2 crushed garlic cloves
250g of long grain rice
250g large raw shrimp
200g of well washed mussels
Chorizo cut into slices
2 tomatoes
¼ bag of seafood cocktail
beans
peppers
1 lemon

For seasoning:
Olive oil
A teaspoon of smoked fish
1 tablespoon spices in Paella
Salt Pepper

STEP 1 : In a large skillet, pour olive oil and fry your onions. Wait a few seconds and add the garlic and the seafood cocktail.

2ND STEP : Cut your chorizo into thin slices and add them to raise your dish. Cook over medium heat. Add your spices: smoked fish, paella spices, salt, pepper and half a glass of water. Then mix together.

STEP 3: Fill your mixture with half of the mussels and half of the shrimp (whole). Mix and wait until the mussels open and your shrimp blush. STEP 4: Add your tomatoes peeled and diced beforehand, add your rice, beans then pour boiling water to completely cover the ingredients.

STEP 5: Wait a few minutes and spread the rest of the mussels and shrimp over the rice.

STEP 6: Cover your pan with aluminum and let it cook over low heat until the rice is ready.

STEP 7: When it’s cooked, arrange the lemon wedges on your plate!

It’s ready, you can taste!

Monthly Archives: July 2019

Vignobles & Compagnie recipes

A year in the vineyard : ripening

#july14th

Vignobles & Compagnie recipes

RIPENING