​Kathy’s deviled eggs are simple, delicious and a fun one to play around with on the ingredients! In this version we really enjoyed the balance of the tangy Taste Artisanal Market Cider Mustard (made with our own William Penn Hard Cider by the way!) and the background savory notes of the Parmigiano Reggiano. With some help from our lovely ladies in the vineyard hen house, we were able to quickly whip these together and loved snacking on these party staples while sipping on our NEW Chardonnay Reserve ’19. Our Wine Club received a sneak peek earlier this month and we are excited to release this incredible vintage to the public this weekend! This wine has a zippy, saline acidity that complements the creamy yolk centers with notes of under-ripe pineapple, papaya, pink lady apple & honeycomb that simultaneously sing with the tangy mustard & brighten the underlying savory cheese.  This dish proves that wine pairing doesn’t have to be hard or fancy in order to really work!  

“I loved my mom’s deviled eggs as a kid and she was not a cook- nor am I! This simple recipe is for the non-cook who wants people to think she can cook!” -Kathy
 
Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 2 tsp white vinegar
• 2 tbsp Taste Artisanal Cider Mustard
• 1.5 tbsp freshly grated Parmigiano Reggiano
• Sea salt, fresh ground black pepper, ground cayenne red pepper, Smoked Spanish paprika

 
Directions

1. Boil your eggs by placing them in a pan, single layer. Cover the eggs with enough water so that there is  roughly 1.5-2  in. of water above the eggs.  Heat on high until the water begins to boil, then cover the pan with a lid and  turn the heat to low.
2. Remove from heat after a minute and leave covered for 15 minutes.
3. Rinse the eggs under cold running water.
4. Allow your eggs to cool completely then crack and remove the shells.
5. Slice eggs in half lengthwise and carefully remove the yolks, placing them in a bowl.
6. Set up your hollowed out boiled egg white on a dish.
7. Mash the yolks with a fork. Add in mayonnaise, vinegar, mustard then salt & spices to taste. Mix & mash well.
8. Evenly spoon the mixture into the hollowed out egg whites. Sprinkle with paprika.
9. Cover and chill until ready to serve.
   
   

Whenever we have a get together at Penns Woods our crew is always excited to share a slew of gourmet homemade dishes but we always know whatever Davide is bringing is sure to be out-of-this-world delicious. And on the fourth of July, boy did he deliver! Davide spent 6 hours slow cooking 45 lbs of fresh pork loin he procured from a farmer friend up near Allentown for our staff gathering after hours.
 
Classic Italian porchetta has a delectable, caramelized crust, is incredibly flavorful and juicy on the inside too. For pairing you can't go wrong with Pork & Pinot! We recommend pouring a glass of our Pinot Noir '17
,a well balanced vintage with notes of dried rose & cherry that complement the fresh herb notes & a bright acidity that cuts through the fat in the meat. This dish would also do well with our Pinot Noir Reserve '16, the non-reserve's complex & elegant cousin or if you are looking for something that will pair well and cool ya down after all that roasting, a glass of any of our refreshing Roses would be a great choice as well! Davide shares his recipe below.  Fire up your grill, grab some wine and enjoy the summer season while the rotisserie spins her tasty magic.
 
 
Ingredients

• 8 lbs. uncured pork loin
• Italian Olive Oil
• Sea Salt, Black Pepper, Star Anise, Red Pepper Flakes
• Fresh Garlic, Rosemary & Thyme

 
Directions

• Rub pork loin all over with sea salt 6 hours prior to roasting
• Gently rinse off salt.
• Generously rub pork loin with olive oil, herbs, spices & garlic. Roll & tie with kitchen string at 2 inch intervals. Refrigerate overnight.
• Remove roast from the fridge and let meat stand at room temperature at least 1-2 hours prior to roasting.
• Preheat grill. Secure roast on rotisserie rod and cook over direct low heat for 3 1/2 to 4 hours. The internal temperature should be at least 145°F (63°C) when done.
• After the first hour of cooking, apply olive oil every 20 minutes for the remainder of cook time. Remove roast from the rotisserie, cover with foil, and let rest for 3-4 hours prior to slicing.
• Slice & serve over fresh bread. (Andy recommends ciabatta!)