Easter is just a month away so we decided to find some delicious gourmet goodies to accompany the upcoming holiday feast. 

As guests arrive greet them with a glass of Lynfred wine and olive appetizers! We really love the Black Olive Tapenade over goat cheese and served with water crackers!  Start dinner off with a spring-inspired salad of greens topped with Pomegranate Champagne Vinegar.  Serve fresh Lynfred bread with Green Olive & Lemon Mustard and if you’re having lamb don’t forget our homemade Mint Jelly!  If you like things a little spicier try the Cranberry Horseradish Sauce.

Come in during March to taste these goodies and receive a 20% discount!   

Breads of the Month

RECIPES

Beef Stroganoff

Recipe from the Private Kitchen of Lynfred Chef Chris Smith

Ingredients

Serves 6

1 (16 oz) pkg egg noodles
2 T butter, softened
2 onions, finely chopped
2 cloves garlic, minced
1 (8 oz) pkg fresh white button mushrooms, thinly sliced
1 pound beef loin steak, cut into strips
1 (14 oz) can beef consommé or beef stock
1/4 cup red wine (optional)
3 T lemon juice
2 T all-purpose flour
2 T cold water (add more as/if needed)
1 (8 oz) container sour cream

Method

Fill a large pot with water, lightly salted. Bring to a boil. Add noodles and cook 5-7 minutes.

Melt butter in a large sauce pan over med-high heat. Stir in onions and garlic, cooking until slightly tender. Add in mushrooms, cooking for another 2 minutes. Place steak strips in the sauce pan and cook for about 1 minute. Mix in red wine, beef stock, and lemon juice. Bring to a boil.

Blend flour with cold water in a small bowl. Reduce heat to low, and slowly pour in the flour/water mixture while stirring continuously. Gradually return sauce pan mixture to a boil while stirring rapidly, until sauce has thickened and is smooth. Cover sauce pan and cook for 5 minutes, stirring occasionally.

Remove from heat, let cool slightly, & then stir in sour cream. Serve with egg noodles.

White Bean Puree

Ingredients
1 cup dried cannellini (white kidney beans) or Great Northern beans
2 celery stalks, halved
2 carrots, halved
2 onions, halved
1 teaspoon ground black pepper
4 whole cloves
1 bay leaf
4 tablespoons olive oil
2 large garlic cloves, minced
3/4 cup freshly grated Pecorino Romano cheese
3/4 cup freshly grated Parmesan cheese
3 tablespoons chopped fresh Italian parsley
2 tablespoons butter
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
1 tablespoon chopped fresh sage, or 1 teaspoon dried
6 1-inch-thick slices from large crusty round loaf of white bread
3 garlic cloves, halved

 

Method
Place beans in large saucepan. Add enough water to cover beans by about 2 inches. Bring to a boil. Boil for 2 minutes. Remove saucepan from heat. Cover and let stand 1 hour. Drain the beans.
Return beans to the same saucepan. Add celery stalks, carrots, onions, pepper, cloves and bay leaf. Add enough water to cover by about 2 inches. Bring to a boil over high heat. Reduce heat to medium-low and simmer until beans are tender, stirring occasionally, about 45 minutes. (Beans and vegetables can be prepared 1 day ahead; simply cover and refrigerate.)

 
Drain beans, reserving 1/3-3/4 cup cooking liquid. Discard vegetables, cloves and bay leaf. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add minced garlic and sauté 30 seconds. Add 2 cups beans (reserve remaining beans for another use), both cheeses, 2 tablespoons parsley, 2 tablespoons butter, rosemary, sage and reserved 1/3 cup cooking liquid. Stir until cheeses and butter melt, whisking constantly and mashing beans to form thick chunky sauce. Remove from heat. Season with salt and pepper.

Preheat broiler. Arrange bread on large baking sheet. Brush top of each bread slice with remaining 2 tablespoons oil. Rub with cut side of garlic clove halves. Broil bread until lightly toasted. Transfer bread to plates.

Spoon bean mixture atop bread, sprinkle the last bits of parsley, and happily serve!

Pull, Break & Win!