Your wine gift pack features Rosewood Estates Winery's very own smoked honey. Try out this unique product with this recipe for a hearty roasted side dish from Chef Jason Bangerter of Langdon Hall.
By Chef Jason Bangerter, Langdon Hall
4 cups Brussel sprouts, cut in half
1 cup Double smoked bacon cut medium dice
1.5 cups Small onions (chipolini, baby shallot or pearl) quartered
1 cup Squash (acorn, butternut or nugget) quarter inch diced
6 cloves Garlic thinly sliced
Splash Apple cider vinegar
1 tsp. Picked thyme leaves
12 Sage leaves fried in oil
1 tbsp. Butter
2 tbsp. Smoked honey
1 tbsp. Fresh cranberries
Fresh ground black peeper
Fresh grated nutmeg
Heat 1 tbsp of honey in a small sauce pan. Add the cranberries and pull off the heat. Reserve for the finished product.
Heat a quarter inch of oil in a sauce pot on medium heat.
When hot, fry the sage leaves quickly for 10 seconds. Using a slotted spoon, remove the fried sage from the oil and drain on paper towel until ready to use.
On medium high heat, add a splash of oil in a saute pan large enough to hold the ingredients (if not large enough you will have to saute all the ingredients separately and mix to serve).
When the oil is hot and smoking, add the sprouts cut side down to caramelize. Season with salt and pepper.
Remove from the pan when golden brown.
Repeat this process on medium heat with the onion and squash. Remove from the pan when caramelized.
Add the bacon. Sauté until golden. Deglaze with chicken stock or water (1oz).
Add the sprouts, onion, squash back to the pan, cooking gently to warm through.
Add the butter and remaining honey to glaze.
Season with salt, pepper, nutmeg and fresh thyme.
Garnish with the reserved cranberries and fried sage leaves once ready to eat.
Rosewood Estates Winery 2014 Lock, Stock & Barrel
Sommelier Zoltan Szabo describes the wine as medium- to full-weight with bright and spicy cranberry and oak spice and savoury nuances of pan-fried bacon and wet graphite. “I really like its inner-mouth florality and round texture,” he says, noting its soft tannins. “Yet another damn good wine brought to us by the lovely people at Rosewood.”
Rosewood Estates Winery honey is sourced entirely from their estate apiaries, and is smoked in-house over a period of two weeks, resulting in a rich, woodsy and floral honey perfect for adding to BBQ rubs, drizzled over ham or roasted turkey, or served with aged cheeses.
Double-lever, Spanish-designed corkscrew. Durable and lightweight with Teflon spiral for easy insertion. Micro-serrated knife that automatically closes when opening lever.