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Farm fresh deviled eggs with William Penn Hard Cider Mustard

7/23/2020

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​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.


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Calabacitas with fresh veggies from the penns woods garden

7/16/2020

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Calabacitas with Fresh Veggies from the PWW Garden!
'This simple dish is something my Nana used to make in the summer using fresh veggies from our garden. You can toss in squash, a myriad of different peppers and tomatoes as well. We have a beautiful garden out by the vineyard with a ton of veggies beginning to ripen so I was able to grab a few things to toss in. This recipe is a perfect side dish for backyard cookouts and is typically served warm but can easily be chilled and packed in a picnic. It comes together very quickly and is healthy too! You can also make it a full meal by adding in black beans & grilled chicken. I paired it with our Gruner Veltliner, this refreshing white with its zippy acidity, hints of pepper & citrusy notes complement every aspect of this dish and tends to go very well with Mexican cuisine in general."                                                                                      -Raechel Kuehn
 
Ingredients
  • 2 tablespoons olive oil
  • 1 large zucchini, diced
  • 3 ears of fresh corn, kernels sliced off (or canned corn)
  • 2 ripe tomatoes, seeded & diced
  • 4 oz. chopped jalapenos (or other hot peppers)
  • ¼ c. diced red onion
  • 4-5 cloves fresh garlic, peeled & chopped
  • 1 lime
  • Fresh cilantro, chopped
  • Garlic salt, fresh cracked black pepper, cumin
 
Directions
  1. Throw diced zucchini & corn in a grill basket & cook until lightly charred.
  2. In a pan, sauté onions & garlic in olive oil then toss in tomatoes & peppers.
  3. Add in grilled zucchini & corn.
  4. Squeeze fresh lime juice & add salt & spices to taste.
  5. Remove from heat & toss in fresh cilantro
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​Davide’s Rotisserie Porchetta

7/9/2020

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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!) 

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    About

    Go behind the scenes with the Penns Woods Winery team in Chadds Ford, Pennsylvania. 


    Meet our family, learn about our winemaking process and vineyards and discover all the delicious details about your favorite award-winning Pennsylvania wines.

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SPECIAL HOURS
** OPEN FOR INDOOR SEATING, OUTDOOR SEATING & CURBSIDE PICKUP **

* Closing at 6:00pm on Saturday, May 8th (Run the Vineyards)
* Closing at 5:00pm on Friday, May 21st (Wine Club HH)
* Closing at 5:00pm on Friday, June 4th (Wine Club HH)
* Closing at 5:00pm on Friday, July 2nd (Wine Club HH)
* Closing at 5:00pm on Sunday, July 4th
* Closing at 5:00pm on Thursday, June 17th (Vertical Tasting)
* Closing at 5:00pm on Friday, August 6th (Wine Club HH)
* Closing at 5:00pm on Friday, September 3rd (Wine Club HH)
* Closing at 6:00pm on Saturday, September 25th (Run the Vineyards)
* Closing at 5:00pm on Friday, October 1st (Wine Club HH)

* CLOSED to public on Sunday, October 10th - Member Day
SPECIAL EVENTS
** OPEN FOR INDOOR SEATING, OUTDOOR SEATING & CURBSIDE PICKUP **
MARCH: Virtual -or- In-person Wine & Cupcake Pairings; St. Patrick's Day Green Wine 
​​HOUSE POLICIES
  • No alcohol other than that produced by Penns Woods Winery is permitted by law on Penns Woods property. ALL COOLERS ARE SUBJECT TO RANDOM CHECK. ​​​
REGULAR HOURS 11/1/20 - 3/31/21 
Monday: CLOSED
​Tuesday: 12:00pm-5:00pm
Wednesday: 12:00pm-5:00pm
Thursday: 12:00pm-5:00pm
Friday: 12:00pm-5:00pm
Saturday: 12:00pm-5:00pm
Sunday: 12:00pm-5:00pm
​CLOSED
Easter Day
Thanksgiving Day
Christmas Day
New Years Day
CLOSED on ​Mondays November-March
CONTACT US
124 Beaver Valley Road
​Chadds Ford, PA 19317 

On Rt. 202 just 1/2 mile from the 
DE/ PA State Line 
Phone: 610.459.0808 
Email: info@pennswoodswinery.com
www.pennswoodswinery.com

WE'RE SOCIAL!

  • HOME
  • FAQ's & COVID-19
  • VISIT
    • TABLE RESERVATIONS >
      • OUTDOOR Reservation Request Form
    • Curbside, Shipping & Local Delivery
  • Shop
    • Our Wines
    • Wine Placements
  • Wine Education
    • Penns Woods Virtual Tastings
    • Penns Woods Virtual Happy Hour
    • Penns Woods In Action
    • Purchase Virtual Tastings
    • Blog
  • WINE CLUB
    • Wine Club Tasting Notes and Recipes
    • Wine Club Facebook Sign Up Form
    • Wine Vault >
      • Chardonnay Reserve >
        • 2005 Chardonnay Reserve
        • 2007 Chardonnay Reserve
        • 2009 Chardonnay Reserve
        • 2010 Chardonnay Reserve
        • 2011 Chardonnay Reserve
        • 2012 Chardonnay Reserve
        • 2013 Chardonnay Reserve
        • 2014 Chardonnay Reserve
        • 2015 Chardonnay Reserve
        • 2016 Chardonnay Reserve
        • 2017 Chardonnay Reserve
        • 2018 Chardonnay Reserve
      • Pinot Noir >
        • 2016 Pinot Noir
      • Chambourcin Reserve >
        • 2006 Chambourcin Reserve
        • 2014 Chambourcin Reserve
        • 2015 Chambourcin Reserve
        • 2016 Chambourcin Reserve
      • Cabernet Franc Reserve >
        • 2010 Cabernet Franc Reserve
        • 2012 Cabernet Franc Reserve
        • 2014 Cabernet Franc Reserve
        • 2015 Cabernet Franc Reserve
        • 2016 Cabernet Franc Reserve
        • 2017 Cabernet Franc Reserve
      • Cabernet Sauvignon Reserve >
        • 2004 Cabernet Sauvignon Reserve
        • 2005 Cabernet Sauvignon Reserve
        • 2009 Cabernet Sauvignon Reserve
        • 2013 Cabernet Sauvignon Reserve
        • 2014 Cabernet Sauvignon Reserve
        • 2015 Cabernet Sauvignon Reserve
        • 2016 Cabernet Sauvignon Reserve
      • Merlot Reserve >
        • 2005 Merlot Reserve
        • 2006 Merlot Reserve
        • 2010 Merlot Reserve
        • 2013 Merlot Reserve
        • 2014 Merlot Reserve
        • 2015 Merlot Reserve
      • Proprietor Reserve >
        • 2004 Proprietor Reserve
        • 2005 Proprietor Reserve
        • 2007 Proprietor Reserve
        • 2012 Proprietor Reserve
        • 2014 Proprietor Reserve
        • 2015 Proprietor Reserve
      • Ameritage Reserve >
        • 2002 Ameritage Reserve
        • 2004 Ameritage Reserve
        • 2005 Ameritage Reserve
        • 2013 Ameritage Reserve
        • 2014 Ameritage Reserve
  • EVENTS
    • Private Events
  • Contact Us
    • ABOUT US
    • Employment Opportunities
    • Awards & Press >
      • PRESS ARCHIVE
  • Photo Gallery
  • GIFT CARDS
  • March Madness