Recipes from Frey Organic Wines

POSTED WEDNESDAY, DECEMBER 7, 2011 – By Chef Tamara Frey

This recipe for a classic holiday fruitcake is lightly sweetened with real honey and the fruit is soaked and simmered in Frey Organic Dessertage Port. It's easy to make and certainly will disappear quickly at your holiday party! I use organic ingredients whenever possible, to help organic farmers and the planet.

Holiday Fruitcake with Bitter Chocolate Sauce, made by Chef Tamara Frey

Recipe makes one cake.

1 cup thinly sliced dried apricots. (organic Turkish apricots are usually not too dry and perfect for this)
1 cup thinly sliced dried figs
1 cup Frey Organic Dessertage Port (Mendocino dessert wine)

1 cup unsalted butter, at room temperature (vegan alternative: coconut butter)
1 cup honey
4 eggs (vegan alternative: an egg-replacer found at health food stores)
1 tablespoon vanilla

3 cups whole spelt flour
2 teaspoons baking soda
½ teaspoon salt
1 tablespoon cinnamon
1 tablespoon ground ginger
1 teaspoon nutmeg (fresh ground nutmeg is best by using whole nutmegs and rough-grating them on a cheese grater)
1 cup dried cranberries
1 cup chopped almonds
1 cup chopped walnuts
For the Bitter Chocolate Sauce and garnish:
¾ cup heavy cream (vegan alternative: just leave out the cream and simply melt the chocolate as-as; it will only leave the cooled chocolate on the brittle side)
1½ cups chopped bittersweet chocolate
½ to 1 cup chopped macadamia nuts
Preheat oven to 300F and generously butter an angel food cake pan (vegan alternative: coconut oil)
In small saucepan, combine the apricots, figs, and Frey Organic Dessertage sweet wine.  Simmer until wine is almost boiled off, which takes 10 to 15 minutes.  Set aside to cool.  In large bowl beat the butter with electric beater until creamy.  Add honey and beat until blended.  Add eggs (or vegan egg-replacer) one at a time, and beat well after each addition.  Add vanilla and mix that in.  Set aside.  
In a large bowl mix together the flour, baking soda, salt, cinnamon, ginger, nutmeg, cranberries, almonds, and walnuts.  Then gently mix in the apricots and figs by folding. Spoon it all into the buttered (or oiled) angel food cake pan.  Bake approx. 50 minutes or until a knife inserted into center comes out clean.  Let it sit 15 minutes, then extract it out of its mold onto a cooling rack.  While it cools, bring the cream to a simmer (for vegans, skip to the next step).  Add the chopped chocolate.  Let melt a few minutes.  Stir, then let it cool but not so much that it cannot pour out.  Place the cake on serving platter, pour over the chocolate sauce, then garnish with the chopped macadamia nuts.  Surround with pine boughs or other seasonal decorative.

(recipe copyrighted © Tamara Frey, 2011. All right reserved)

A slice of Holiday Fruitcake!

POSTED THURSDAY, DECEMBER 1, 2011 – By Chef Tamara Frey

In front of the Frey Vineyards winery this fall were several pumpkins lined up in a row upon which the oak trees settled their orange-hued leaves.  The pumpkins were just harvested from the vineyard gardens and that scene inspired this tasty Thanksgiving side dish.

Glazed Pumpkin with Maple Walnuts, by Chef Tamara Frey  

Pumpkins are usually used for pies in the U.S.  But the humble pumpkin is a winter squash after all and certainly can be prepared as such.  So after some experimentation I came up with this dish in which the texture and taste of this famed North American squash is newly revealed in sweet & spicy tenderness.  Serve it as a side dish with your next Thanksgiving dinner!

Serves 6 to 8

There are 2 steps for preparing the pumpkin.  It’s first cooked in an oven, then glazed in a sauté pan.  For vegans, coconut oil may be used instead of butter.

For the Pumpkin in the Oven:
1 medium pie pumpkin of about 4 lbs.
½ cup Frey Gewurztraminer
6 whole cardamom pods
2 cinnamon sticks
2 tablespoons maple syrup
2 tablespoons unsalted butter or coconut oil
  
For the Pumpkin in the Sauté Pan:
4 tablespoons unsalted butter or coconut oil
½ cup Frey Gewurztraminer
2 tablespoons maple syrup
salt and pepper to taste

For the Maple Walnut Garnish:
1 cup walnut pieces (do not chop)
1 tablespoon maple syrup
1 teaspoon cinnamon

Pumpkin in the Oven
Preheat oven to 350 degrees.  Cut the pumpkin in half and scoop out the seeds.  Lay the pumpkin halves face down on a cutting board.  Cut off the skin with a knife, slicing downward and rotating as needed.  Cut up the skinned pumpkin halves to ½ inch chunks.  Spread out the chunks onto a baking dish.  Toss on the cinnamon sticks.  Before sprinkling on the cardamom, first crush the pods using a knife held flat against a cutting board.  Now drizzle on the ½ cup Frey Gewurztraminer.  Add the maple syrup and the unsalted butter or coconut oil.  Mix the ingredients together a bit and spread out across the baking dish.  Bake in the preheated oven for about 40 minutes.  Stir about every 15 minutes.  Pumpkin chunks will be al dente.

Walnut Garnish
While the pumpkin is baking, toast the maple walnuts for the garnish.  In a smaller baking dish throw in the non-chopped walnut pieces and add the maple syrup and cinnamon.  Mix them up well so the walnuts get a real soaking from the syrup.  Then spread it all out on a baking dish and toast in 350 degree oven for 10 minutes.  Set it aside.  It will be used as the garnish in the final step!

Pumpkin in the Sauté Pan
Fresh from the oven now, throw in the baked pumpkin chunks into a sauté pan of medium-high heat along with 2 of the 4 tablespoons unsalted butter or coconut oil (you’ll be adding the other 2 tablespoons shortly).Pour in the Gewurztraminer and maple syrup, and salt and pepper to taste.  Stir and cook down a minute, then add the remaining 2 tablespoons of butter or coconut oil.  Swirl and stir till melted and incorporated into the sauce.  Then put the glazed pumpkin into your favorite serving bowl.  Garnish with the Maple Walnuts spread over the top.  Be sure to arrange the cinnamon sticks with an aesthetic and personalized touch!

A cinnamon stick ads the final touch!

(recipe copyrighted © Tamara Frey, 2011. All right reserved)

POSTED MONDAY, OCTOBER 3, 2011 – By Chef Tamara Frey

 

Angel Pasta with Salmon, by Chef Tamara Frey

I’ve always loved salmon with a glass of Syrah, so I came up with this dish especially to enjoy with one of my favorite wines.

Angel Pasta with Salmon
Feeds 4 to 6.

4 tablespoons unsalted butter
2 small red onions, peeled, halved and sliced thin
2  cups thinly sliced crimini mushrooms
1 cup yellow squash cut into matchstick sized pieces (julienne cut)
2 tablespoons fresh slivered garlic (cut garlic cloves very thin)
½ pound salmon steak, cut into ½ inch cubes
4 tablespoons chopped fresh parsley
4 tablespoons chopped chives
1 teaspoon whole mixed peppercorns
10 cherry tomatoes
½ to cup Frey Biodynamic Syrah
1 cup heavy cream
8 tablespoons fresh grated Parmigiano-Reggiano cheese

Melt butter in saucepan.  Add the onions, mushrooms and squash.  Sauté a minute or so, then add the garlic, peppercorns, salmon pieces, and half the herbs (save other half for garnish).  Sauté a minute or so more, until done.  Add the Syrah, cook it down until bubbly and thickened a bit.  Then add the cream and let it cook until desired thickness.  Season with salt to taste.

For the Angel Hair pasta: Cook ¾ pound of Angel Hair or Capellini pasta, following directions on package.  Drain it, then season with extra virgin olive oil and salt and pepper to taste.  Place pasta on a plate, then spoon over the Syrah cream sauce with salmon.  Garnish it with the Parmigiano-Reggiano and the remaining half of the fresh herbs.  Top it off with freshly sliced tomato halves, and enjoy with a glass of Frey Biodynamic Syrah!

(recipe copyrighted © Tamara Frey, 20111. All right reserved)

POSTED THURSDAY, JULY 28, 2011 – By Eliza Frey & Shannon Jasie

 

Try out this easy and delicious recipe for a refreshing summertime treat.  We made two versions of the recipe: Cabernet Sauvignon with rosemary and Sauvignon Blanc with Tarragon. But there are countless variations and you can eliminate the alcohol or adapt your sorbet to your creative whims. A quick internet search yields dozens of ideas, from champagne grapefruit to red wine with clove, and even hot toddy!  Whatever your preference, the basic recipe below will get you started and you can elaborate and embellish from there. The recipe is good for 4-6 hearty servings.  Have fun and enjoy!

Ingredients:
1 cup spring water or filtered water
3/4 cup organic sugar, or honey, or white grape juice
(Note on sweeteners:  We found that heavier red wines absorb the flavor of sugar and the sweetness is more intense for white wines.  So for white wines we recommend using a little less sweetener.)
1 1/2 cup wine
1/2 cup lemon juice
herbs and spices to taste (lemon zest is great for white wines)

We suggest either Chardonnay or Sauvignon Blanc with lemon mint, basil, tarragon, and Zinfandel or Merlot with cinnamon, ginger or cloves.  Be bold and experiment!

Directions:
1) Boil water
2) Stir in sugar, honey or juice until dissolved completely
3) Cover and cool
4) Stir in wine, lemon juice and spices
5) Taste your mixture and make any adjustments. This is your last chance to adjust the sweetness, tartness or spiciness!
6) Prepare in an ice cream maker or see the freezer instructions below.

Freezer Instructions:
If you don’t have an ice cream maker you can still make wonderful sorbet. The traditional trick is to interrupt the freezing process as many times as possible so you don’t end up with a block of flavored ice. However, if pinched for time, you can freeze it all at once, then remove it from the freezer and stir it as it softens. When it reaches the desired consistency, you can re-freeze it and serve it later.

To freeze:
1) Pour liquid sorbet mixture into a large baking dish. The depth of the liquid should be about 1/2 inch.
2) Place the dish in the freezer, making sure not to spill. 
3) Every 20-40 minutes remove the dish from the freezer and stir with a flat wooden spoon or a plastic spatula, or freeze all at once and stir as it softens, as mentioned above.

POSTED SATURDAY, APRIL 30, 2011 – By chef Tamara Frey

This is one of my favorite pasta dishes, easy to make and delicious.

Earth Pasta, by Chef Tamara Frey

I’ve always loved the flavorful combination of dessert wines and cream boiled down to a sauce. In culinary school most of these rich and fabulous sauces they teach are from concentrated meat stock bases. I wanted to develop a sauce that was vegetarian and easy to make, but still used the classic French technique of reduction. I came up with Earth Pasta when I developed the first menu for the newly opened Daily Planet Restaurant in the early 1980s.

I remember my father loved cooking with mushrooms and onions sautéed in olive oil with a dash of salt and pepper. He enjoyed it over steak, but the combo works for many dishes, and I included them in this Earth Pasta.

Serves 4

INGREDIENTS (May I suggest you use organic ingredients if you can, to help out our planet, and small farmers)
20 snow peas, leave them whole
4 cups sliced mushrooms (packed in)
2 cups sliced onions
1 cup Frey Dessertage Port (or Madeira sweet wine)
2 cups heavy cream, enough to make a nice sauce for the veggies at the end
linguini for 4 people, cook al dente. Add a dash of salt and a splash of olive oil to the water while pasta boils

Sauté snow peas, mushrooms, and onions with your favorite cooking oil (I recommend unsalted butter, extra-virgin olive oil, or extra-virgin coconut oil). When they’re done, turn up the heat and pour in the Dessertage Port (or Madiera, which was used in the original recipe and it would flambé over a gas stove; Frey Dessertage Port did not flambé for me when I used it for this recipe, but it still tastes great in this dish). Reduce the spirits so the alcohol burns off and the essence remains, then add the heavy cream and bring to a boil and simmer, until thickened to desired consistency for pasta. Season with salt and pepper to taste. Garnish with fresh finely grated Romano parmesan or Asiago cheese, fresh-chopped parsley, scallions, and fresh cherry tomato-halves if in season.

This dish goes great with Frey Organic Pinot Noir, one of our lighter red wines.

Vegan alternatives:
Instead of cream, use coconut creamer or soy creamer. I tried it with coconut creamer and it tasted great, but I have yet to try it using soy creamer, which may curdle. You may also try it using a thick miso broth as a cream alternative.

Instead of the cheese garnish, try a vegan parmesan made by Eat in the Raw.

(Chef Tamara Frey is working on a cook book about cooking for large groups. We'll announce it here when it's released!)

(recipe copyrighted © Tamara Frey, 20111. All right reserved)

POSTED SUNDAY, NOVEMBER 14, 2010 – By Chef Tamara Frey

Sherried Mushroom Soup

I’ve been making this wonderful creamy and delicious mushroom soup for years, using wild mushrooms when in season, and shitake when out of season. As always, I try to use all organic ingredients, as they taste better and are better for our health and planet.

This recipe can be made with Frey Organic Dessertage Port or Frey Organic Late Harvest Zinfandel as well.

Vegan alternatives are also provided.

Serves 4 to 6

2 cups shitake mushrooms
2 heaping cups sliced meadow mushrooms
2 heaping cups sliced portabella mushroom (usually 1 large portabella mushroom is enough)
1 large leek
3 Tbls chopped garlic. Which was 3 large cloves garlic
2 Tbls fresh chopped thyme. Or 1 tsp dry
6 Tbls unsalted butter (or coconut oil for vegans)
1 cup heavy cream (or almond milk, or coconut milk, for vegans)
1 cup sherry (or Frey Organic Dessertage Port or Frey Organic Late Harvest Zinfandel)
3 cups vegetable stock, or chicken stock
1 tsp salt
1 tsp black or white pepper
Scallions, cayenne for garnishing

Start by slicing the leek down the middle to the white part. Open the stalks under cool water to remove all the dirt which gathers where the green meets the white. Slice up all of the leek, mushrooms, the rest of the vegetables, and set aside

In a large soup pot melt the unsalted butter. Throw in the mushrooms, leeks, thyme, and garlic. Sauté over medium heat for 5 minutes. Turn up the heat for 10 seconds, or until the vegetables start hissing (but don't let them smoke!), then deglaze by pouring in the sherry. Immediately turn down the heat and let it all simmer for 2 minutes. Then add the vegetable stock. Cover and simmer for 15 minutes, or until vegetables are soft and ready to puree. Blend the soup very finely. I use a blender for pureed soups. Return the blended soup to the soup pot. Add the cream and mix it in. Add seasoning, salt and pepper to your liking. Bring the soup back to a simmer ready to serve.

Fill up your prettiest bowls with the soup and garnish with slivered scallions and sprinkled cayenne. If you don’t want it spicy-hot use paprika for color. Serve with a fresh sourdough baguette, sweet butter, a salad, and your favorite Frey Organic White wine.
(recipe copyrighted © Tamara Frey, 20101. All right reserved)

POSTED THURSDAY, NOVEMBER 11, 2010 – By Chef Tamara Frey

A big thanks to all of you who submitted a recipe for our 30th Anniversary Recipe Contest. We appreciated your response. Several excellent recipes were submitted, each one delicious. It was tough to choose a winner.

After much cooking, tasting and deliberation, we chose "Italian Lentils,” submitted by Katie S. from Elizabeth, Colorado. I used Frey Organic Syrah in the recipe. It was a very hearty and tasty Autumn dish. Wonderful with a sour dough baguette and a glass of Frey Organic Syrah! Here is Katie's winning recipe:

Italian Lentils

7 cups of vegetable broth
2 Tbls of olive oil
1 ½ cups of lentils
1 cup of Organic Frey red wine (any variety works great)
8 cloves of minced garlic
4 cups of diced tomatoes in juice
1 tsp salt (or add salt to taste, especially since your vegetable broth might already have salt added)
1 ½ Tbls dried basil
1 ½ tsp lemon pepper
1 cup of pasta
Sliced green olives

Bring broth and oil to boil. Add lentils and red wine and simmer 40 minutes or until lentils are tender. Add remaining ingredients and simmer for 8 minutes or until pasta is tender. Top with olives.

Serve with red Frey Organic Wine and a crusty baguette for dipping.

POSTED FRIDAY, AUGUST 20, 2010 – By Chef Tamara Frey

This is a simple and tasty mashed potatoes recipe and popular with my customers. It involves a slight variation of the French technique of flash-heating, where you throw some spinach and garlic into a hot pan, for example, for a quick flavor-enhancing searing. But in this case the raw spinach and chopped garlic are added to the piping-hot potatoes while mashing commences. The heat of the potatoes cooks the spinach perfectly, and leaves the garlic pungent.

If the sun is out, use a solar oven to boil the potatoes in a carbon neutral way (see pictures below). We use a Sun Oven, not cheap, but it will pay for itself by reducing your energy bills and keeping your cooking carbon-neutral.

Serves 4 to 6.

6 medium red potatoes. Do not peel. Most of the nutrients are in the vegetable peel. Go organic if possible, as pesticide residue lingers in soil where potatoes grow.
1 bunch fresh spinach, washed and chopped.
2 cloves chopped garlic. Add more or less, to taste.
6 tablespoons unsalted butter (tasty vegan alternative: extra virgin olive oil)
¼ to ½ cup of whole milk, or half and half, or cream (vegan alternative: save some of the water used to boil the potatoes).
6 tablespoons fresh chopped parsley.
Salt and pepper to taste.

Boil potatoes until soft. Drain the water and start mashing the potatoes until chunky. Mix in the butter or olive oil, chopped garlic, parsley, and chopped spinach. Add the milk or cream to your preferred consistency (if you are vegan, save some of the potato water and use it with the olive oil for the consistency you desire). Season with salt and pepper. Garnish with a sprinkle of paprika or cayenne.

Another delicious option is to add a little feta cheese, either to mash into the hot potatoes or to sprinkle on top when serving.
(recipe copyrighted © Tamara Frey, 20101. All right reserved)

Organic potatoes cooking in solar oven, well above the boiling point!

Piping hot, solar cooked, carbon neutral, organic potatoes! Yum!

POSTED WEDNESDAY, APRIL 28, 2010 – By Chef Tamara Frey

This classic butter spread is easy to prepare and a favorite of my customers. Serve it on warm baguettes or fresh sour dough French bread. In fact, it’s delicious on many dishes. Spread it on baked potatoes or mashed potatoes, add it to fettuccini, brown rice, couscous, or quinoa. Also, a fresh tomato garnish goes great with many of the above pairings, though I did not include it in the recipe below. Pair it with your favorite Frey Organic Wine. I especially like it with Frey Organic Sangiovese.

1 pound of unsalted organic butter (the butter should be soft but not melted)
6 finely chopped cloves of garlic
1 heaping tablespoon of finely chopped rosemary
1 heaping tablespoon of chopped parsley (you can also use basil)
¼ cup of extra virgin organic olive oil
salt and pepper to taste

In a food processor put the butter, garlic, rosemary, and parsley. Blend all the ingredients while adding the olive oil until the mixture is smooth. Put the mixture in a bowl and garnish with rosemary and parsley leaves.
(recipe copyrighted © Tamara Frey, 2010)

The ingredients ready to go.

The first bit of olive oil into the Cuisine Art.

The ingredients thoroughly blended.

Organic Rosemary & Garlic Butter – ready to enjoy!

(recipe copyrighted © Tamara Frey, 20101. All right reserved)

POSTED THURSDAY, APRIL 29, 2010

Harvest 2010 will be our 30th harvest here at Frey Vineyards. In celebration we invite you, our valued customers and fans, to our recipe contest!

We've received very few submissions so far, so the deadline is extended to June 30th. Please consider submitting a recipe that uses any Frey Wine.

The winner will receive this gift basket (though ironically, not the basket itself!):

Gift basket items include an organic cotton Frey Vineyards apron, hat, corkscrew and wine cup, a bottle of Tehama Gold Organic Olive Oil, the Solar Living Source Book, and some organic chocolates (it is against the law to offer wine as a prize).

The winning recipe will be selected and prepared by Chef Tamara Frey, then photographed and featured in the recipes section of our website! Good luck, and we hope all of you will share your culinary masterpiece!

Contest Guidelines:

1. Recipe must contain Frey Organic or Biodynamic Wine.
2. Email recipe to info@freywine.com. In subject line, please write: Recipe Submission. Or send by mail to:
   Frey Vineyards
   Recipe Contest
   14000 Tomki Road
   Redwood Valley, CA 95470
3. Contest closes June 30, 2010.
4. Prizes cannot be delivered outside the USA.

POSTED MONDAY, JUNE 1, 2010 – By Chef Tamara Frey
(Copyrighted 2009, Tamara Frey)
For 6 to 10 people

1 pound softened goat cheese
¼ cup of extra virgin olive oil
1 tablespoon grapeseed oil (optional)
dash of salt (optional, to taste)
1 tablespoon fresh chopped rosemary
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped garlic
2 teaspoons balsamic vinegar
1 teaspoon fresh ground black pepper (or to taste)
½ cup chopped sun-dried tomatoes

Press the softened goat cheese flat into a platter with a raised rim (see picture). Choose your prettiest platter for best presentation. The cheese should be flattened to about 1/2 inch thick. With your hands, shape the cheese so the rim rises up about a quarter inch. This will prevent the oils from spilling off the top of the cheese. Use a fork to poke holes into the cheese, (this allows the flavors of the olive oil, vinegar, and herbs to penetrate better into the cheese). Be careful not to poke the rim.

Drizzle half of the oils onto the cheese. Then sprinkle on the fresh chopped herbs, garlic, salt, pepper, vinegar, and sun-dried tomatoes.

Drizzle the rest of the oils over the mixture. Put the cheese in the refrigerator and let marinate overnight. This allows the oils and flavors to marry right into the cheese. But this dish can also be enjoyed immediately, with no marinating.

Serve with crostini, gourmet crackers, sliced cucumbers, or carrot sticks.

This appetizer was recently served at a wedding at Frey Vineyards to 450 people. We used 5 gallons of home-made goat cheese!
(recipe copyrighted © Tamara Frey, 2010)

The goat cheese before the topping.

POSTED MONDAY, OCTOBER 26, 2009 – By Chef Tamara Frey
(Copyrighted 2009, Tamara Frey)
For 4 people

This recipe is fabulous in winter months as the required ingredients are in season. Bisques can be healthy, hearty, and delicious – and they will warm you up on a winter's evening. The recipe is suitable for vegetarians, but vegan alternatives are suggested. Serves 4 people.

8 cups chopped Butternut squash (feel free to experiment with different varieties of winter squash, as they have different flavors. Three or four regular-size squash should provide 8 cups when chopped.)
4 cups (packed down) of chopped leeks (2 leeks should do it)
6 cloves of diced garlic (add more if you are a garlic lover)
2 large sprigs of minced fresh marjoram (1 teaspoon fresh, or 3/4 teaspoon if dry)
2 large sprigs of minced fresh tarragon (1 teaspoon fresh, or 3/4 teaspoon if dry)
1 ½ cups of Frey Organic Chardonnay white wine
½ cup unsalted butter (coconut oil or olive oil can also be used)
3 tablespoons toasted almonds (chop and roast in oven or on hot dry skillet until browned)
2 tablespoons chopped parsley
2 teaspoons pomegranate seeds
2 cups liquid vegetable stock (chicken stock, coconut milk, or cream can also be used)
salt and pepper to taste

Cut the squash in half, scoop out the seeds, then peel the skins. Chop it up into half-inch chunks. Slice the leeks down the middle and thoroughly rinse them before chopping them up. Dice up the garlic. When done with the chopping, get a soup pot and melt the butter over medium heat. Throw in the squash, the chopped leeks, and the diced garlic. Stir it, and after a few minutes sprinkle in the marjoram and tarragon. At this point turn up the heat and add the organic Chardonnay. Simmer a few minutes so the alcohol boils off the Chardonnay. Then add your liquid stock of choice. Turn the heat down and let simmer until the vegetables are soft. This should take from 10 to 15 minutes.

Now, purée it all in a blender or larger cuisinart. Your blender might not be large enough to blend it all at once. If you have a glass blender, be careful not to pour all the hot ingredients in the blender too quickly, as you might crack the glass. Pour it in slowly so the glass has a chance to heat up evenly. After blended to a purée, pour your bisque back into the sauté pan and season to taste with salt and pepper. If it’s too thick, you can thin it by adding more stock. Ladle into your favorite bowls and garnish with the toasted almonds, chopped parsley, and a light sprinkling of pomegranate seeds.
(recipe copyrighted © Tamara Frey, 2010)

September, 2009 – Recipe by Eliza Frey, Frey Organic Wines, for Raw Epicurean

This “lasagna” is made with all raw ingredients, a perfect summertime entrée that is a great way to showcase some fresh garden veggies. The recipe seems long, but is quite simple. You will need a potato peeler and a food processor. Remember to use fresh, organic ingredients whenever possible.

The lasagna can be prepared in a casserole dish up to 24 hours in advance, or can be layered to individual plates and served, as shown in the photos. Either way it is a healthy, hearty dish that will please seasoned raw foodies and novices alike. Enjoy!

Makes one 8x12 casserole or six pieces of Lasagna

Bay Laurel Olive Oil
1/2 cup extra virgin, cold pressed olive oil
3 Bay Laurel leaves

Make your infused olive oil 1-2 days before preparing the lasagna for maxium extraction. Finely chop or tear the bay leaves and put them into the oil, cover and let stand at room temperature, strain before using.

“Noodles”
2 medium zucchini
12 large swiss chard leaves
2 wide heirloom tomatoes

The zucchini and chard “noodles” can be prepared up to 12 hours in advance, they are tastier if allowed to wilt for a while.

Cut each chard leaf into 2-4 pieces, depending on the size of the leaf. Using a rolling pin or glass jar, firmly roll the leaves until you see that they are bruised (you can also use a mallet or the base of a glass and pound them until bruised). Bruising the leaves softens the tissue and makes them tastier and easier to digest. After they are well-bruised, place them on a plate, sprinkling a little vinegar between each leaf, set aside.

With a potato peeler, “slice” the zucchini across its mid section. The result is a wide and flexible “noodle”.

With a serrated knife, slice the heirloom tomato into several thin rounds.

“Syraw” Marinara
4 paste tomatoes, such as Roma, (or any other tomato, but the sauce will be more watery)
1/3 cup Frey Organic Syrah wine
1 red or green bell pepper
1 fresh cayenne pepper
1/2 cup roughly chopped onion
1/2 cup fresh basil leaves
4 cloves garlic
nutritional yeast (optional)
sea salt to taste

Combine ingredients in a food processor and blend until smooth. Nutritional yeast can be added if the sauce is too liquid.

Olive Pine Nut Paste
3/4 cup sun cured black olives
3/4 cup pine nuts
1/2 cup goji berries or date meat

Combine ingredients in a food processor and blend. Add a little water, wine, or oil if the mixture is too dry.

Herbed Cashew “Cheese”
1 1/2 cup soaked raw cashews
3 Tbs. Thyme
3 Tbs. Fresh parsley
3 Tbs. Fresh Basil
sea salt to taste

Combine ingredients in a food processor and blend. Add a little water, wine, or oil if the mixture is too dry.

Layer the noodles, marinara, olive paste and cheese, drizzling the infused olive oil between layers. Garnish with fresh basil and serve. Enjoy!

Note: Numerous variations of this recipe are possible. Some like to make a mushroom or walnut pate instead of the olive paste. Carrots also make nice noodles if sliced with the peeler. You can use any herbs or make it spicier by adding more pepper or garlic. With fresh organic ingredients, you can’t go wrong!

July, 2009 – Recipe by Julie St. Pierre, Frey Organic Wines

This elegant chicken dish is easy to prepare and never fails to impress. It’s a versatile recipe that tastes delicious with potatoes, rice or pasta. Serves 4-6.
 
Organic Chardonnay Chicken in Tarragon Mushroom Sauce
4 organic boneless, skinless chicken breasts
1 tsp olive oil
1 T butter
1 large shallot, minced
17 fresh tarragon leaves
Salt and pepper
¾ cup Frey Organic Chardonnay wine
½ cup heavy cream
1 tsp arrowroot
1 tsp Dijon mustard
1 lb fresh mushrooms, sliced

Rinse the chicken, pat dry, and season with salt and pepper. Add the oil to a large skillet and cook the chicken over medium-high heat until golden brown on both sides (about 15 minutes). Remove chicken and set aside.
 
Next, lower heat to medium and add 1 tablespoon butter, the minced shallots and tarragon. Sauté, stirring frequently for about a minute. Add the sliced mushrooms and increase the heat to medium high, stirring occasionally until they appear medium to dark brown in color.
 
Push the mushrooms around the edge of the skillet and return the chicken to the center of the pan. Pour the wine over the chicken, and adjust heat to simmer lightly for 5-7 minutes, depending on thickness of chicken.
 
Meanwhile, mix the cream, arrowroot and mustard. Turn the chicken, pour the cream mixture into the pan and simmer lightly for another 5-7 minutes. Serve immediately.

July, 2009 – Recipe by Julie St. Pierre, Frey Organic Wines

This may be the most refreshing way to drink red organic wine during these hot, summer months, a favorite from Spain and Portugal. It’s a real crowd-pleaser, too -- so feel free to double or triple this easy recipe, as needed. Just keep in mind that once made, you’ll want to chill from 2 to 6 hours before serving. One bottle serves about 5.

Organic Sangria
1 bottle Frey Organic Natural Red wine
2 organic oranges (one sliced, one juiced)
1 organic lemon
3 T organic sugar
¼ cup Triple Sec
 
Wash fruit thoroughly.  For each batch, slice the lemon and 1 of the oranges and place in your pitcher or jar.  The sangria pictured here was made in a large canning jar. Sprinkle with the sugar, and mash into the fruit with a wooden spoon until the sugar is dissolved.  Add the juice of the second orange along with the Triple Sec.
 
Place in the refrigerator to chill.  The longer it sits, the smoother it will taste.  When ready, serve over ice and enjoy!

May, 2009 – Recipe by Julie St. Pierre, Frey Organic Wines

Here's an amazing Organic Strawberry Tart with an elegant twist. The photos left and below are of the actual tart.

Organic Strawberry Tart
(plan for 2-1/2 hours, which includes cooling time)

For Tart Shell - (to fill a 10-inch fluted tart pan with removable bottom)

• 3/4 cup Organic Whole Wheat Pastry Flour
• 1/2 cup Organic Unbleached White Flour
• 3 tablespoons Organic Sugar
• 1/4 teaspoon Salt
• 6 tablespoons Organic Unsalted Butter, cut into small pieces
• 1 tablespoon Organic Whole Golden Flax Seeds
• 1 large Organic Egg Yolk
• 1/2 teaspoon Pure Vanilla Extract
• 1/2 teaspoon Fresh Lemon Juice
• 3 tablespoons iced water

For Filling & Dessertage Glaze

• 1-1/2 lb strawberries (about 1-1/2 qt) trimmed and quartered
• 1/4 cup Organic Sugar
• 3/4 cup Frey Organic Dessertage Port Wine
• 2 cups Mascarpone (1 lb)
• 1/4 cup Organic Confectioner's Sugar
• 1 teaspoon Fresh Lemon Juice
• 1/2 teaspoon Grated Lemon Zest
• 1 teaspoon Pure Vanilla Extract

MAKE TART SHELL by blending flours, sugar, salt, and butter in a bowl with a pastry blender (or pulse in a food processor) until mixture looks like coarse meal. Don't overwork -- pieces of butter should be pea-sized. Beat together yolk, vanilla, lemon juice, and water, then drizzle over flour mixture and stir with a fork (or pulse) until mixture is blended together.

Gently knead with floured hands on a lightly-floured surface until a dough forms, then gently knead a few times. Press into a 5-inch disk. Place in the center of the tart pan, and using your fingers, spread and push dough to evenly cover the bottom and sides of the pan. Prick the bottom of the tart shell all over with a fork and place in the freezer while the oven is preheating (about 10 minutes).

Preheat oven to 350°F with the rack in the middle.

Line tart shell with foil and fill with pie weights or dried beans. Bake until side is set and edge is pale golden, about 15 minutes. Carefully remove foil and weights and continue baking until your shell is deep golden color, about 15 minutes more. Allow tart to cool thoroughly, about 45 minutes.

PREPARE FILLING WHILE TART SHELL COOLS
Stir together prepared strawberries and sugar in a bowl and let stand about 30 minutes, stirring occasionally. Strain in a sieve set over a small saucepan, reserving berries. Add Dessertage to the liquid in the saucepan and boil until reduced to about 1/4 cup, which may take up to 30 minutes. Transfer to a small bowl to cool slightly.

In the meantime, blend the mascarpone, confectioner's sugar, lemon juice, zest, vanilla, and just a pinch of salt.

TO ASSEMBLE THE TART
Spread the mascarpone mixture evenly into the cooled tart shell, then top with the strawberries. Drizzle the Dessertage glaze all over the tart.

Makes 8 Servings

May, 2009 – Recipe by Katrina Frey, Frey Organic Wines

Katrina Frey's Leeks in Wine Sauce is appropriate this time of year when the leeks are in full allium! Begin your Spring cooking expedition by pouring for yourself and friends a glass of one of the Frey dry organic red wines, and save about 2 cups for the following recipe:

Leeks in Wine Sauce

• Take 6 medium sized leeks from your Spring or Fall garden, or organic food store
• Slice them all lengthwise, and clean them really well (all the folds)
• Then slice them into 5 inch pieces and they're ready
• Heat about 5-6 tbsp olive oil in a deep cast iron skillet
• Add the leeks and stir them on medium heat until they have all wilted
• Pour two cups wine (we recommend the Frey Natural Red, although any of the reds would work well) over the mixture
• And add water as necessary to submerge the leeks in liquid
• Mix in 2 tbsp tamari or 1 1/2 tsp salt
• Cover the mixture, turn to low heat, and let stew for about 35 minutes (or until very tender), checking every 10 or so minutes to make sure they aren't sticking
• Enjoy your vegan meal as an entrée or as a delectable side dish