Savoring Joy: 5 Delectable RoxyAnn Recipes
We’re back with more RoxyAnn recipes! While we are savoring all the joy of January, it’s impossible not to talk about actual savoring. One of the joys you can lean into during this cozy, wintery season is the enjoyment of some of the fine flavors of comfortable cuisine. Embark on a culinary journey with us where the delicious flavors of our RoxyAnn Winery varietals take the spotlight when paired next to some dreamy winter meals!
Pick up a few bottles of RoxyAnn wine to share, invite over your favorite people, and sample one (or more!) of these five delectable Roxyann recipes this week!
Herb-Crusted Salmon with RoxyAnn Chardonnay
Ingredients
2 tablespoons thyme, finely chopped
4 Salmon fillets (6 oz each)
2 tablespoons rosemary, finely chopped
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons parsley, finely chopped
RoxyAnn Chardonnay for pairing
Step 1
Preheat oven to 400°F
Step 2
Mix chopped herbs, olive oil, salt, and pepper in a bowl.
Step 3
Coat salmon fillets with the herb mixture on a baking sheet. If desired, let the salmon sit for 15-20 minutes to absorb the flavors of the herb mixture.
Step 4
Bake for 15-20 minutes or until salmon is cooked through, roughly to 145°F
Step 5
Serve hot and pair with a glass of RoxyAnn Chardonnay!
Wine Pairing:
RoxyAnn Chardonnay’s lively and refined flavor with fruity armoas perfectly complement the savory herbs and the citrus-laced flavor brings out the zing of a perfectly cooked salmon.
Mushroom Risotto with RoxyAnn Merlot
Ingredients
1 1/2 cup Arborio rice
5 tbsp of unsalted butter or olive oil
2 cups mushrooms (shiitake, cremini, or wild mushrooms), sliced
1 shallot, finely chopped
1 cup of Honor Barn White
4 cup chicken or vegetable broth
1 1/2 cup Parmesan cheese, grated
2 1/2 tsp kosher salt
3/4 tsp freshly ground black pepper
RoxyAnn Merlot for pairing
Step 1
In a medium pot over medium-high heat and heat broth until steaming. Reduce heat to low, cover, and keep warm.
Step 2
Sauté chopped shallot in olive oil or butter and salt until shallot is translucent. Add sliced mushrooms; continue cook until they release moisture.
Step 3
Stir in Arborio rice with a tablespoon of Honor Barn White. Cook until the edges of the rice turn translucent, around 1 to 2 minutes.
Step 4
Gradually add wine and cook until liquid is fully absorbed, around 3 or 4 minutes. Add 3 cups of the warm broth, stir to incorporate, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until rice is tender.
Step 5
Uncover and add 1/2 cup of the warm broth. Return to a simmer over medium heat and continue stirring and adding broth until rice is tender. If desired, continue adding tablespoons of the Honor Barn White to add a crisp, bright flavor.
Step 6
When rice reaches desired tenderness and flavor, remove from heat and stir in parmesan cheese, pepper, and a tablespoon of butter. Stir until cheese and butter are melted, season with remaining 2 teaspoons of salt, and serve immediately.
Pair this RoxyAnn recipe with a glass of Merlot and enjoy!
Wine Pairing:
Our rich and balanced Merlot, with its soft, layered tannins, honors the savory creaminess of this delicious classic risotto. Hints of zippy acids from the Honor Barn White offer a lovely counterbalance to the deep flavor profile of the Merlot.
Spicy BBQ Chicken Skewers with RoxyAnn Cabernet Franc
Ingredients
Chicken skewers – chop chicken thighs or breast in whatever quantity is needed for your size of group or gathering and skewer!
3 cups spicy BBQ marinade of your choice
1 red onion, cut into chunks
3 bell peppers, assorted colors, cut into chunks
RoxyAnn Cab Franc for pairing
Step 1
Marinate chicken skewers in spicy BBQ marinade for at least 30 minutes.
Step 2
Thread marinated chicken, red onion, and bell peppers onto skewers.
Step 3
Grill skewers until chicken is fully cooked, roughly 165°F
Step 4
Serve hot and serve with a side salad. Pair with a glass of RoxyAnn Cab Franc and dig in!
Wine Pairing:
The smoky, char flavors of the BBQ chicken bring out a juicy burst of flavor from our Cabernet Franc, which has been perfectly aged in barrel. This combination is sure to delight your tastebuds!
Cranberry-Pecan Stuffed Acorn Squash with RoxyAnn Pinot Gris Glaze paired with RoxyAnn Petite Sirah
This filling winter recipe is a little more time-intensive, but we promise the result is 100% worth it!
Ingredients
2 acorn squash, halved and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth
1 cup dried cranberries
1/2 cup pecans, chopped
1/4 cup fresh parsley, chopped
1 tablespoon olive oil
Salt and pepper to taste
1 cup RoxyAnn Pinot Gris
2 tablespoons maple syrup
1 tablespoon Dijon mustard
RoxyAnn Petite Sirah for pairing
Step 1
Preheat your oven to 400°F
Step 2
Roast the Squash by placing the halved acorn squash on a baking sheet, cut side up. Then drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 30-40 minutes or until the squash is fork-tender.
Step 3
Cook the quinoa in a medium saucepan, combined with the vegetable broth. After that, bring quinoa and vegetable broth to a boil, reduce heat, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed: fluff the quinoa with a fork.
Step 4
In a separate bowl, mix the cooked quinoa, dried cranberries, chopped pecans, and fresh parsley. Then season with salt and pepper to taste.
Step 5
Once the acorn squash halves are done roasting, fill each cavity with the quinoa mixture.
Step 6
To create the Pinot Gris glaze by combining RoxyAnn Pinot Gris, maple syrup, and Dijon mustard in a small saucepan. Then bring to a simmer and let it cook for 5-7 minutes or until the glaze thickens slightly.
Step 7
Brush the Pinot Gris glaze over the stuffed squash. Return the squash to the oven and bake for an additional 10-15 minutes, allowing the flavors to meld and the glaze to caramelize.
Step 8
Finally, remove the stuffed acorn squash from the oven and drizzle any remaining glaze over the top. Serve warm, and enjoy the delightful winter flavors of RoxyAnn Pinot Gris-infused goodness.
Wine Pairing:
This Cranberry-Pecan Stuffed Acorn Squash with Pinot Gris Glaze is a perfect winter dish, combining the earthy sweetness of acorn squash with the rich, fruity notes of RoxyAnn Pinot Gris. The RoxyAnn Petite Sirah, with its spicy notes and complex body, is a substantial wine, generally pairing well with rich, heavy textures like you find in this RoxyAnn recipe.
Dark Chocolate Raspberry Tart with RoxyAnn Founders Reserve
Ingredients
1 dark chocolate tart crust (store-bought or homemade. If you’d like to make one yourself, we love this recipe from One Hot Oven!)
1-2 cups of fresh raspberries
Dark chocolate ganache (again, you can opt for a store bought or a homemade version of this! Check out this dreamy ganache recipe from Girl Inspired!)
RoxyAnn Founders Reserve for pairing
Step 1
Fill dark chocolate tart crust with dark chocolate ganache.
Step 2
Top with fresh raspberries.
Step 3
Lastly, chill tart until ganache sets. Then add a dollop of whipped cream on top!
Step 4
Serve chilled and pair with a glass of RoxyAnn Founders Reserve.
Wine Pairing:
Our delicious port-style Founders Reserve wine displays a gorgeous extraction of inky, black, sweet fruit that will melt in your mouth alongside the dark chocolate and fruit flavors of this yummy tart. Top off your wintery RoxyAnn recipes menu with a stunning final course.
Interested in more RoxyAnn recipes and wine pairing ideas? Then you’ll definitely want to check out our blog for more!
Shop For Wine Pairings For These RoxyAnn Recipes HERE!
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