If you know anything about Southern cooking, then you know there is a special time of the year when fried green tomatoes are a menu must-have. We were treated to this simple, yet iconic dish by none other than our own Georgia woman, Andrea Creato.  This southern staple just sings the song of summertime with a perfect balance of tart green tomato & fried-salty savoriness. The crunch and the spice is soul-satisfyingly delectable! We paired this special taste of summer with our Rose ’19, the bright fruity notes complemented the unripe tomato while the crisp acidity and dewy minerality played well with the fried element.  Our team agreed that the Brut Rose would also have been a phenomenal choice as well (think about that salty crunch with those bubbles- a match made in pairing heaven!). This dish is easy with simple ingredients most everyone keeps in the pantry, so snag a few of those green tomatoes from the garden, grab a skillet & get fryin’!
 
Ingredients

• 2-3 medium sized firm green tomatoes
• 1 cup all purpose flour
• 1/2 Tbsp paprika
• 1/2 Tbsp cayenne pepper (optional)
• 1 Tbsp garlic powder
• 1/2 cup milk
• 1 egg
• 1/2 cup cornmeal
• 1/3 cup bread crumbs
• 1 cup vegetable oil

 
Directions

1. Heat the oil in a cast iron skillet and heat to 375 degrees.
2. Slice the green tomatoes into 1/4 in. slices
3. Set out 3 separate bowls. In the first bowl, combine the flour, paprika, cayenne pepper, garlic powder and a pinch of salt. In the second bowl, whisk the milk and egg together. In the third bowl, combine the cornmeal and bread crumbs.
4. Dredge the tomato slices in the flour, then the egg mixture, then the cornmeal mixture making sure the tomato is completely coated.
5. Fry the tomatoes in a cast iron skillet for 2-4 minutes per side until golden brown. Depending on the size of the skillet, only fry 3-4 tomato slices at once to avoid overcrowding.
6.  Place tomatoes on a cooling rack or a plate covered in paper towels and give a light sprinkling of salt to season.

​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!) 

Celebrate the Summer season with this Grilled Fruit Salad & Smoked Ancho Chile Honey drizzle! 

Grilling fresh ripe summery fruits, like pineapple, peaches, strawberries & melon draws our their natural sweetness for an intensified fruity essence. We like to add in some diced fresh fruit to mix in some bright fruit flavors as well!
A squeeze of fresh lemon & drizzle of local Smoked Ancho Chile Honey from Taste Artisanal Market accentuates all the fruity flavors while also providing a warm-cool sensation to the palate. This honey has just the right amount of kick and is fantastic in this dish. Also try it drizzled over cheeses, roasted veggies, fried chicken or whisk it into a dressing or marinade! Check out the Local Goods section in our Shop for other small business goodies. 

Pair with our aromatic & refreshing Viognier Reserve '18! This wine has a succulent nose bursting with grapefruit & peach blossoms with a tropical fruit-forward palate & refreshing acidity that complements every aspect of this dish. Our Traminette '19 or Moscato '19 would make excellent pairings as well with their respect honey-lemon-lycee notes and peachy-tropical tones. You can also customize this recipe by adding in your summer fruit favorites- try adding watermelon, nectarine, blueberries or papaya! This easy grilled fruit dish is not only eye-catching, but healthy, delicious & perfect for summer! 

Ingredients

• 1/2 whole fresh pineapple, divided
• 1/2 a hollowed out fresh pineapple
• 2 firm, ripe peaches
• 1 mango
• 1 cup fresh honeydew
• 2 cup fresh strawberries, divided
• 2 tablespoons fresh squeezed lemon juice
• 2 tablespoons Smoked Ancho Chile Honey
• Kabob sticks soaked in warm water for 15 minutes

Instructions
Preheat the grill to high heat. Dice all fruit & place on kabob sticks, leaving half your pineapple & strawberries un-grilled. 

Grill hollowed out pineapple until grill marks appear. About 3-5 min. 

Grill the cut fruit in batches, 1 minute per side. As you take the fruit off the grill toss it on a large bowl. Then sprinkle your fresh strawberries & pineapple on top. 

In a small bowl, add the fresh lemon juice and gently incorporate the fruit until mixed.

Scoop fruit mixture into hollowed out pineapple. 

Drizzle the Smoked Ancho Chile Honey over the top & serve. 

This week we've paired our Sauvignon Blanc '19 with this dippable Mexican Street Corn Dish! This dip has all the flavors of summer- perfect to kick off the season this weekend for Memorial Day! This creamy, melty cheese dish is perfectly balanced by the bright acidity of the Sauvignon Blanc with the sweet corn mingling perfectly with the wine's tropical flavors. The pops of fresh lime juice and hints of spice from the jalapeño complement the citrusy notes in the wine and underlying green notes. This dip is an incredibly satisfying dish that is sure to be the star of all your backyard BBQs this season!

INGREDIENTS
1 tbsp Unsalted Butter
2 ⅓ cups Fresh Corn Kernels
1 Jalapeño, seeded & finely chopped
1 block of Cream Cheese
¼ cup Mexican Crema or Sour Cream
1 cup shredded Monteray Jack
1 cup crumbled Queso Fresco
2 tbsp fresh Lime Juice 
Garlic Salt, Cayenne or Chili Powder, fresh cracked Black Pepper.
Chopped Cilantro for garnish
Tortilla Chips for dipping

DIRECTIONS

• Step 1 Grill 10 fresh sweet corn cobs until charred, about 20 min.
• Step 2 Preheat oven to 350 degrees F. Heat butter in a large skillet over high heat. Add corn, jalapeno, cheeses, sour cream, lime juice & spices to taste. Cook until combined.
• Step 3 Spread mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with queso fresco crumbles & sprinkle with cayenne. Bake until the cheese is melted & the outer edges begin to bubble, about 10-12 minutes. Garnish with chopped cilantro and serve with tortilla chips. 

Back in 2010, Andrea moved to this area from Georgia and started working at Penns Woods Winery. After a year of settling in, she knew she was ready for a furry companion. She did her research and found an organization in Wilmington, DE. She chose Harper just after seeing one picture and her mind and heart were set. It was not until she got Harper that she found out Harper was also from Georgia!! It was clear, it was a match made in heaven. Harper has worked at PWW since 2012 and is a loyal staff member and mighty asset to the Penns Woods team. Harper's official title is "Pest Manager" as she assists in the vineyard by overseeing all operations and pest management. When Harper first visited the Tasting Room, she was timid and shy. It only took her a few years to come into herself. The vineyard gave her the opportunity to come out of her shell and she has made a beautiful mark on the business ever since. Many other vineyards have vineyard dogs that have been a vital part to their operation, but we wholeheartedly feel we are the luckiest of them all. Harper is just as hard-working, passionate, and caring as the rest of the Penns Woods team, and we owe a lot of our success to this amazing girl. The vineyard would not be the same without her! Check out more about our favorite staff member below!

Blueberry Lemon Sour Cream Pound Cake

Last week our GM Andrea Creato whipped up a few loaves of these sweet thangs & was kind enough to share with our management team.  This recipe is perfect for spring! Its sweet but not heavy with fresh lemon in the cake and the glaze that gives bright pops of flavor while you enjoy sweet, juicy blueberries in each bite!

I know what you're thinking- sour cream? In a cake? But sour cream is actually a wonderful baking ingredient that gives cake a very moist body without losing that fluffy cake quality we love and the slight tang of the sour cream in this recipe sings perfectly with the lemon! (Tip: We've also had success with adding in mayo to chocolate cake as well!). 

This is an easy dessert that not only looks beautiful but tastes wonderful! We paired it with our new Brut Rose, the peachy, cherry & apple skin notes mingled well with the fresh fruit in the cake while the bubbles augment the citrusy notes in this dessert. This would also pair well with our semi-sweet Moscato Rose '19 with the juicy watermelon notes singing the same spring tune as the citrus in the cake while the hint of effervescence and refreshing finish lift up the sweeter notes on both sides! 

Ingredients

• 1.5 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter – room temperature
• 1.5 cups sugar
• 3 eggs
• 1/4 cup fresh squeezed lemon juice
• 1.5 tablespoons lemon zest
• 1/2 cup sour cream 
• 1.5 cups blueberries – divided
• 1/2 tablespoon flour

Lemon Drizzle

• 1.5 cups confectioners (powdered) sugar
• 1.5 tablespoons lemon zest
• 3 tablespoons fresh squeeze lemon zest

Instructions

1. Preheat the oven to 325 degrees.  Spray or butter the bottom and sides of a 9×5 loaf pan.
2. In a medium sized mixing bowl, whisk or sift together the flour, baking soda, and salt.  Set aside when finished.
3. In a large mixing bowl, cream together the butter and sugar until the light and fluffy.
4. Add the eggs, one at a time.  Add the lemon juice, lemon zest, and sour cream and mix until combined. 
5. Add the flour mixture in batches just until well incorporated in the wet ingredients.
6. Toss the blueberries in 1/2 tablespoon of flour.  This will help them to not sink to the bottom of the cake.
7. Gently fold 1 cup of blueberries into the batter, reserving the final 1/2 cup of berries to sprinkle on top of the cake after if is in the pan.
8. Pour batter into a buttered bread loaf pan and sprinkle remaining berries on the top.
9. Bake for 50 to 65 minutes until a toothpick inserted into the center of the cake comes out clean.
10. Cool in the pan for 15 minutes before removing to a wire rack to finish cooling down.

Lemon Drizzle

1. Stir together the confectioners sugar with the lemon juice and lemon zest.
2. Drizzle on the top of the cooled cake.  Garnish with fresh blueberries and lemon zest if desired.

Bundt Pan Directions:  Double the cake batter recipe for a bundt pan and cook an additional 15-30 minutes as needed, until a tooth pick inserted in the center comes out clean.


This recipe was developed by Jennifer Grissom for more recipes check out her website: www.savorwithjennifer.com