Making Our Wines, Vineyard to Table

Making Our Wines, Vineyard to Table

When you visit Big Creek Winery or our tasting rooms, you can enjoy the results of a painstaking process. Here are some of the steps we take in creating the wines you enjoy.

  1. Grape Harvesting: The winemaking process begins with the careful harvesting of grapes. Timing is crucial to ensure optimal ripeness and flavor.
  2. Sorting and Crushing: Grapes are sorted to remove any unwanted material and then crushed to release the juice. For white wine, the grapes are usually separated from the skins early in the process.
  3. Fermentation: The crushed grapes undergo fermentation, where natural or added yeast converts sugars into alcohol. This stage can take place in stainless steel tanks or oak barrels, depending on the desired style of the wine.
  4. Pressing: After fermentation, the wine is pressed to extract the remaining juice from the grape solids. This step varies for red and white wines; red wines often include skin contact during fermentation for color and tannin extraction.
  5. Aging: The wine is transferred to barrels or tanks for aging. This period allows the wine to develop complexity and character. Aging may occur in stainless steel, oak or a combination of both.
  6. Blending: For some wines we blend different batches to achieve the desired flavor profile, balance and complexity.
  7. Filtration and Clarification: The wine undergoes filtration to remove impurities, sediment and any remaining yeast. This step ensures a clear and stable final product.
  8. Bottling: Once the wine has matured, it is bottled and sealed. Winemakers carefully consider the choice of closures, whether cork, screw cap or other options.
  9. Labeling and Packaging: Wines are labeled with necessary information, including grape variety, vintage and region. The bottles are then packaged and prepared for distribution.
  10. Distribution and Cellaring (if applicable): Wines are distributed to retailers, restaurants or directly to consumers. Some wines benefit from further aging in the bottle, either at the winery or in the hands of collectors.
  11. Serving and Enjoyment: Finally, the wine reaches the table. Proper serving temperatures, glassware, and aeration enhance the tasting experience, allowing enthusiasts to savor the culmination of the winemaking journey.

From the vineyard to the table, each step in the winemaking process contributes to the unique characteristics and flavors of the final product.

Strolling Jim, Red Iron Red and Iron Horse Made from Noiret Grapes

Strolling Jim, Red Iron Red and Iron Horse Made from Noiret Grapes

Three of our Big Creek Wines are crafted from the Noiret grape – Strolling Jim, Red Iron Red and Iron Horse (which also includes Chambourcin grapes).

Here are some key characteristics of the Noiret grape:

  1. Flavor Profile: The Noiret grape, a red grape, is known for producing wines with a distinctive flavor profile. The wines made from Noiret grapes often exhibit notes of black pepper, dark fruit and green bell pepper. The presence of spicy and peppery elements is a notable characteristic.
  2. Acidity: Noiret wines tend to have moderate to high acidity, contributing to their freshness and ability to pair well with a variety of foods.
  3. Tannins: The grape has moderate tannins, providing structure to the wines. The tannins are typically smooth and contribute to the overall balance of the wine.
  4. Color: Noiret wines usually have a deep, dark red color, reflecting the intensity of the pigments in the grape skins.
  5. Suitability for Cool Climates: One of the reasons for the development of Noiret was to create a grape variety that could thrive in cooler climates.
  6. Wine Production: Noiret is primarily used for red wine production. Winemakers appreciate its unique flavor profile and the fact that it can stand out in blends or as a varietal wine.
  7. Regional Availability: Noiret is a hybrid grape primarily grown in the United States and was released in 2006, having been developed by the New York State Agricultural Experiment Station in Geneva, New York. It is now available across the country.

We invite you to come by any of our locations and taste our wines with the distinctive flavor the Noiret grape gives.

Wine label Iron Horse Red

Menu Suggestions for Paring Strolling Jim, Red Iron Red and Iron Horse

Wine with Cheese

Wine with Cheese

Pairing wines and cheeses is a favorite way to enjoy wine – and cheese! If you are just beginning to explore which wines go with what cheeses, we have some tips for you:

The easiest way to pair is to start with the type of cheese you like the best. There are 4 groups of cheeses: Hard, Soft, Blue Cheese, Goat Cheeses, Rind Cheese and Melted Cheese.

The pairings go as follows:

Hard Cheeses (cheddars, parmigiano, Manchego) go well with a medium body red wine. The most common and most favorite pairing is Cabernet Sauvignon with hard cheeses. But some pair people love pairing a chardonnay with cheddar.

Soft Cheeses (cheese spreads, brie, camembert) are paired with fruity wines. Often these will be a pinot noir or sometimes a rosé.

Blue Cheese (Roquefort, Gorgonzola) are strong cheeses that pair with a sweet wine or sherry.

Goat Cheese pairs with a rosé or a fruity Beaujolais (red) wine.

Melted Cheese (fondu) pairs with a sharp white wine.

Summer Wine Cocktails

Summer Wine Cocktails

Summer wine cocktails are a real summertime thing! Typically, wine’s with mixers are associated with something to add bubbles or a spritz, but those are not the only options for a cool summertime wine cocktail.

Here are some of our favorites!

Ginger Sweet Tea with Wine

Combine a pitcher of fresh brewed tea with a bottle of Moscato and add some ginger syrup. Ginger Syrup is easy to make. Bring equal parts of sugar and water to boil stirring constantly. When the sugar dissolves, remove from heat and let it cool. Add fresh grated ginger. Once the syrup is cooled, strain it and add to the tea. Let it chill in the fridge before serving.

 

Wine Slush

Find your favorite Rosé and pour it into a pitcher. Put this in the Freezer for at least 6 hours. Put the frozen Rosé in the blender along with watermelon juice, agave nectar, lime juice, and a handful of strawberries or raspberries. Blend, Pour, Enjoy!

 

Sangria! 

A basic recipe will combine a Chardonnay with favorite summer fruits – oranges, limes, strawberries, raspberries and blackberries and then some spice like fresh basil. The mix of fruit and wine will need an overnight (no cheating) in the fridge to allow the fruits to ferment and absorb the wine. Before you serve, add the sparkling water or soda water that gives the fizz.

Dress up your Sangria with peaches, plums and nectarines! Puree a peach, plum and nectarines and add a splash of fresh lemon juice. Add to a rosé and elder flower liquor (our favorite, St. Germaine). Add this to some chopped fruits. Then drop in some vanilla beans for the secret flavor.  Let it stay in the refrigerator overnight and then add a splash of sparkling water before serving.

Tips for a great recipe:

Pick a wine that has a lower ABV or alcohol by volume level. These will not only mix well, but allow you to refresh without a higher alcohol consumption.

The Art of Serving Port-Like Wine

The Art of Serving Port-Like Wine

Those sweet, rich wines that taste more like a dessert than a dinner wine are often found to be imported from Portugal. In the wine industry, these imported wines are referred to as “Port Wines” At Big Creek Winery, those rich dessert or after dinner wines are “port-like”, sharing some of the flavors of true Port Wines. We invite your to come by for a taste and to discover our dessert-ready wine!

The Art of Serving Port and Port-Like Wines

Beyond the starting place in Portugal, Port Wines share the feature of being a rich, sweet wine that, because of the sweetness, is usually enjoyed as an “after dinner” or dessert wine. There are two main categories of Ports with the first being a berry or fruit base with some chocolate and the second being a tawny port that leans to caramel and nuts.

The colors of Port Wines reveal their ingredients:

White Ports (made usually with grapes), best served cold at 40° F.

Rosé Ports (made often with Strawberry, Raspberry, Cranberry and Caramel) best served over ice.

Tawny Ports (made with Caramel, Raspberry, Hazelnut, Cinnamon, Clove, Fig) best served at 50° F or cool.

Ruby Ports (made with Blackberry, Raspberry, Cinnamon, Chocolate) best served slightly cool at 60° F.

Port Wines also have special wine glasses. They are smaller than other glasses, holding about 3 oz servings. Both the sweetness of the wine and the fact that it is generally a higher alcohol percentage means that smaller portions are in order.

Chefs love Port Wines. They make terrific toppings for all sorts of dishes, frequently substituted for a balsamic glaze topping. Port Wines reduce easily and can be a recipe substitute for brown sugar or maple syrup.

Port Wines are a kitchen staple and a wine cellar option. They are designed to age well over very long periods of time. Those bottles with long corks can age for 100 years, although we hope you will enjoy your bottle and come back for more. Once opened, a Port Wine sealed with a vacuum style wine cork will keep for 2 weeks.

Look for announcements as we debut the Big Creek Winery newest wine!

A Grape Event One Nyte Stand

A Grape Event One Nyte Stand

A Grape Event

Featuring

One Nyte Stand

Saturday – December 19, 2020

6:30 pm – 9:30 pm

Bring All Your Favorite People

Music is FREE! – Wine Tastings are FREE!

Buy a bottle or two for the evening or to take home with you!

1880 Campbellsville Road – Pulaski, TN

Kick off the Holidays! Cheers!

A Grape Event Box of Rox

A Grape Event Box of Rox

A Grape Event

Featuring

Box of Rox

Saturday – April 10, 2021

6:30 pm – 9:30 pm

Emerge from COVID-19 with a little distance and an outdoor (if it’s pretty venue)

AND if it’s cold or rainy – We’ll be in the Community Room at the Winery!

Bring All Your Favorite People and some chairs!

Music is FREE! – Wine Tastings are FREE!

Buy a bottle or two for the evening or to take home with you!

Food Truck from GRUBB ON HUBBZ will be onsite if you want to purchase a dinner!

1880 Campbellsville Road – Pulaski, TN

Cheers!

A Grape Event Box of Rox

A Grape Event Box of Rox

A Grape Event

Featuring

Box of Rox

Saturday – November 21, 2020

6:30 pm – 9:30 pm

Bring All Your Favorite People

Music is FREE! – Wine Tastings are FREE!

Buy a bottle or two for the evening or to take home with you!

Pick up dinner from Encore Catering Food Truck

1880 Campbellsville Road – Pulaski, TN

See you on the dance floor! Cheers!

A Grape Event with The Sins Country

A Grape Event with The Sins Country

A Grape Event

Featuring

The Sins Country

Saturday – October 24, 2020

6:30 pm – 9:30 pm

Bring All Your Favorite People

Music is FREE! – Wine Tastings are FREE!

Buy a bottle or two for the evening or to take home with you!

1880 Campbellsville Road – Pulaski, TN

See you on the dance floor! Cheers!

Charlee

Charlee

Charlee – a Ruby Port-Like Wine?

 

Not so long ago, we introduced a Port-Like Wine made with peaches. Pulaski Pure Peach is a now an annual favorite during the wonderful Peach Season. Adding to the Port-Like Wine List we are delighted to debut Charlee! Named for granddaughter Charlee, this is a sweet and delightful blueberry port-like wine.

Port and Port-Like Wines are special. They are known for being rich, sweet and are often an “after dinner” or dessert wine.  While official Port Wines must come from Portugal, Port-Like Wines share the characteristics of their European namesake.

There are two main categories of Ports with the first being a berry or fruit base with some chocolate and the second being a tawny port that leans to caramel and nuts.

 

The colors of Port Wines reveal their ingredients:

  • White Ports (made usually with grapes), best served cold at 40° F.
  • Rosé Ports (made often with Strawberry, Raspberry, Cranberry and Caramel) best served over ice.
  • Tawny Ports (made with Caramel, Raspberry, Hazelnut, Cinnamon, Clove, Fig) best served at 50° F or cool.
  • Ruby Ports (made with Blackberry, Blueberry, Raspberry, Cinnamon, Chocolate) best served slightly cool at 60° F.

Port Wines also have special wine glasses. They are smaller than other glasses, holding about 3 oz servings. Both the sweetness of the wine and the fact that it is generally a higher alcohol percentage means that smaller portions are in order.

Chefs love Port Wines. They make terrific toppings for all sorts of dishes, frequently substituted for a balsamic glaze topping. Port Wines reduce easily and can be a recipe substitute for brown sugar or maple syrup.

Port Wines are a kitchen staple and a wine cellar option. They are designed to age well over very long periods of time. Those bottles with long corks can age for 100 years, although we hope you will enjoy your bottle and come back for more. Once opened, a Port Wine sealed with a vacuum style wine cork will keep for 2 weeks.

Summer Wine Spritz

Summer Wine Spritz

Summer Refreshers

Add some refreshment to the hot summer days with Wine Spritzers. For the most common spritzers use 3 oz of any wine you enjoy, over 4 oz of ice, then add 3 oz of a soda (citrus flavors work well) and garnish or add your favorite fruits (cherries, pineapples, lemons, limes).

Sangrias are another favorite for the season. Strawberry-lime sangria is a blend of rosé, lemon-lime soda, fresh strawberries and mint, while citrus sangria is a great combination of grapefruit, orange, lemon, and lime.

If you are feeling fancy you can mix up a bishop cocktail, made with red wine, rum, simple syrup, and lime juice, or a glamour girl martini, which combines rosé, peach schnapps, and cranberry juice.

Recipe for Simple Syrup:

Simple Syrups can include all sorts of flavors from lavender wildflowers from a spring yard to rhubarb to cranberries. But the base of any simple syrup starts with two ingredients – water and sugar.

A base recipe will keep in the refrigerator for a month in a tightly sealed glass jar.

Boil ½ cup water

Slowly add ½ cup granulated sugar

Stir until sugar is completely dissolved. Cool. Store in glass tightly sealed jar in the refrigerator.

 

How to Store Wine

How to Store Wine

For most of us, storing wine is not much of a problem. We are consuming the wines we purchase and have no need to find a place to store them. But for those who are stocking up, there are some big do’s and don’ts for keeping wine.

The first big DON’T is to keep wines out of the kitchen! The biggest enemy for a wonderful bottle of wine is heat, light and big swings in the room temperature.

Wines that are allowed to heat to temperatures higher than 75 to 80 degrees for an extended time will find that the wines simply no longer taste good. Some of our favorites are the most damaged by heat, such as Pinot Noirs, the sweet reds.

Once temperatures go above 80 degrees, wines start to cook. That means that a wine kept in a kitchen over the summer, stored in the trunk ofa car will start to taste sour or like prunes. Extreme heat will also damage bottle corks. The heat causes the cork to begin to rise in the bottle and this means that the airtight seal will break. Wine may leak from these damaged bottles, but air is also getting into the bottle. Over oxidizing wines make them taste flat or like apple cider.

Best Places for Bottles of Wine do not necessarily mean building a wine cellar! In fact, any place out of the way, dark and with some temperature control will work. This could be in a closet, under your bed or in a basement. Some wine lovers will put their decorative wine racks inside a closet to create safe inexpensive storage.

And remember that you don’t want to stock up on too much wine. Frequently the very best time to drink it is right when you buy it or receive it as a gift. Avoid waiting for that perfect special occasion! Pick a wine! Open it up and find a comfy place to enjoy! Cheers!

A Matter of Taste

A Matter of Taste

Many people approach wine with hesitation about understanding whether you are drinking a good wine or a “so/so” one. Without a doubt Big Creek Winery believes that you should love the wine you buy so we encourage you to taste our wines before you decide which ones you want to take home. And at Big Creek Winery the tastings are always free.

But sometimes it is helpful to know what makes a “good wine” to help narrow down which ones you may like the best. Here are some ways to approach finding a favorite:

Find a Variety of Wine:

Wines can differ from one region to the next and will taste different based on the type of grapes used or the variety of orchard fruits that form its base.

Taste is a big factor. Do you like sweet wines or dry? And are you searching for a red, white, dessert, port-like robust flavor wine? Taste, especially in red wines, is flavored by Tannins. Tannins come from skins, stalks and pips of grapes. The younger the wine, the more bitter the Tannin taste. Another feature of taste is how long the taste stays on the palate. The goal with good wine is that the taste stays for a longer rather than shorter period of time.

Wines vary by acidity. And there are many types of acids that may be present in wine. Law acidity will result in a “flatter” tasting wine. When acidity is higher, wines will be tart or more sour tasting. When the acidity level is right, the other flavors in the wine will stand out. That means that you will notice fruits or spices. When you taste tangy or refreshing or zingy, you are noticing the acidity.

Alcohol Levels:

Wines have body. Sometimes, it is a light or more delicate body and sometimes the wine tastes heavy. This is a reflection of the alchohol level. Lighter wines will be 7.5 – 10.5% alcohol. Medium body is 10.5 – 12.5%. Full body is 12.5% and over.

Expensive bottles of wine do not translate into a better wine. Buying the wine at the winery takes out retailers and other overhead costs. But the price alone does not necessarily mean that it is a better wine. Rest assured that you won’t have to spend a lot of money to experiment with various wines. And tastings are always Free at Big Creek Winery.

Age or Vintage:

Most wines are meant to be consumed right away. Wines made from orchard fruits are ready to drink when you get it home.

Alcohol Content:

Wines should be balanced with alcohol content. Generally, the alcohol level should not be higher than 12%.

Don’t assume high alcohol wines are better, some wines today contain too much alcohol, which leaves them unbalanced. Try to pick a wine that has an alcohol content no more than 12%.

Location Location Location:

Like with food, it is good to know where exactly the grapes or orchard fruits in your wine come from. There are legendary vineyards that are specifically associated with different wine. For instance, knowing that you wine began in a Napa Vineyard as opposed to somewhere in California tells you about the grapes in the bottle. Big Creek Winery’s vineyards are in the rich soil of Giles County.

Always Ask for Suggestions!

When buying wines, always share your personal likes (or dislikes) about the types of wine you prefer. Wine merchants – and especially the team at Big Creek Winery- are happy to help find the wines that match your personal tastes. Sometimes, you may also be surprised that you discover a “new favorite” that came from talking with the staff about the flavors you like best.

The Excitement of The Crush

The Excitement of The Crush

there is nothing quite like the excitement of the crush! Since time immemorial grape harvesting has been a labor of love, weather and timing. In the northern hemisphere, typical harvesting times fall between August to October, but, like guessing a baby’s due date, grapes are ready for harvest on a schedule dependent on weather conditions, diseases and the very important detail of “ripeness” of the grape, which is measured by sugar content, acid levels and tannin.

These judgements about the readiness of the grape are made by the winemaker and vineyard owners. The harvest, no matter which month, is called “The Crush.”

Historically, grapes have been tested by taste. Winemakers and vineyard owners would sample grapes and determine whether they were ready for The Crush or whether they needed more time. A simple taste would indicate sweetness and acid levels.

Today, the taste is often replaced by a machine called a refractometer that tests sugar levels and a titration test for acidity. Neither tasting nor today’s modern machines can test for tannins. Tannins are a naturally occurring polyphenol that adds to the bitterness of the grape.

Grape harvesting is frequently done by hand – grape by grape. However, there are machines that can be deployed to The Crush. They operate by using rubber coated sticks to beat the vines until the grapes drop onto a conveyor belt.

The advantage is that they can operate 24 hours a day regardless of the heat. They can harvest up to 80 – 100 tons of grapes in a day compared to the 1-2 tons people can pick by hand. But like any machine process, the risk of damaging the grapes is higher with a machine harvest and it does not eliminate the need to look at the grapes before they are used for winemaking.

Sorting grapes is as important to winemaking as how and when they are picked. Beyond the obvious of sorting out grapes that are not ripe enough or that are rotten, grapes are also examined for damaged skins. This bruising on individual grapes can lead to discoloration of the wine. Tears in the grapes skin can cause grapes to oxidize and lose their aromatic properties.

Certainly, every winemaker looks forward to The Crush with huge excitement. It is the beginning of the crafting of every bottle of wine that will be corked for the year.

Big Creek Winery is preparing now for what we hope will be a successful harvest later this summer and in early fall. If you’re interested in seeing how some of these procedures are done, give us a call, and we’ll let you know when we’re get started on the The Crush.

Port-Like

Port-Like

 

What Makes a Port Wine?

With a competition to name our next wine, it has not been a secret that we are about to debut our newest wine, a Port-Like flavor blended with the peaches we love in Middle Tennessee. So, without further ado, we would like to introduce you to Pulaski Pure Peach, our newest wine and our Port-Style limited edition. But what makes a Port Wine? Here you go:.

Formal Port Wines all have one main feature. They come from Portugal. And, obviously, our Big Creek Winery is not importing from Portugal. But we do share features of Port Wines.

Beyond the common starting place, they share the feature of being a rich, sweet wine that, because of the sweetness, is usually enjoyed as an “after dinner” or dessert wine. There are two main categories of Ports with the first being a berry or fruit base with some chocolate and the second being a tawny port that leans to caramel and nuts.

The colors of Port Wines reveal their ingredients:

White Ports (made usually with grapes), best served cold at 40° F.

Rosé Ports (made often with Strawberry, Raspberry, Cranberry and Caramel) best served over ice.

Tawny Ports (made with Caramel, Raspberry, Hazelnut, Cinnamon, Clove, Fig) best served at 50° F or cool.

Ruby Ports (made with Blackberry, Raspberry, Cinnamon, Chocolate) best served slightly cool at 60° F.

Port Wines also have special wine glasses. They are smaller than other glasses, holding about 3 oz servings. Both the sweetness of the wine and the fact that it is generally a higher alcohol percentage means that smaller portions are in order.

Chefs love Port Wines. They make terrific toppings for all sorts of dishes, frequently substituted for a balsamic glaze topping. Port Wines reduce easily and can be a recipe substitute for brown sugar or maple syrup.

Port Wines are a kitchen staple and a wine cellar option. They are designed to age well over very long periods of time. Those bottles with long corks can age for 100 years, although we hope you will enjoy your bottle and come back for more. Once opened, a Port Wine sealed with a vacuum style wine cork will keep for 2 weeks.

Look for announcements as we debut the Big Creek Winery newest wine!

Escape the Cold with Mulled Wine

Escape the Cold with Mulled Wine

The traditional winter treat for warming up those freezing cold days is Mulled Wine. The tradition of defending against winter chills with Mulled Wine seems to date back to the Roman Empire when soldiers would heat wine to keep themselves warm. As the Empire spread, so did the idea of Mulled Wine.

Today, we think of Mulled Wines as a holiday beverage, but it is a wonderful way to enjoy wine and to spread the luscious scent of spices as you prepare it. The trick to keeping alcohol from burning off is to do this on a low heat and to allow it to gently heat over 30 minutes and to let it stand in a covered pot to cool a little before serving. The longer the wine stands, the more robust the infusion of the spices will be.

Our favorite Mulled Wine is:

  • 1 bottle of your favorite red wine
  • 3 whole cinnamon sticks
  • 2 inch piece of ginger sliced
  • 1 tbs of whole cloves
  • 1/4 cup Maple Syrup
  • 2 oranges cut in half

Stir all ingredients into a large pot (5 cups). Squeeze the orange juice into the pot and then add the orange rinds. Gently warm the wine mixture for about 30 minutes. Make sure that you don’t let the wine come to a full boil. The longer it heats, the more the spices will infuse the wine. Let the wine cool a little bit

Strain the cloves, ginger and cinnamon as you pour glasses. Serve warm with a slice of orange as a garnish.

 

 

Chicken, Mushroom and Artichoke Casserole

Chicken, Mushroom and Artichoke Casserole

By Denise Grisham, author of Man that Stuff is Good

For pairing with Hunter’s Run Cranberry Wine
 
 

It’s hard to believe five years has passed since I started the “Man, That Stuff is Good!” blog. When I scroll through the folders on my computer, I’m even more overwhelmed by how many recipes I haven’t gotten around to posting. To say I’ve been in a transitional state for the past four years has been an understatement. It seems I woke up one day and my zing, energy, gusto, etc. flew out the door. In hindsight I realize how excessive stress can and will destroy your health. Add to that, as my husband tells me, “you do too much for everyone.” He has accused me of putting other peoples needs (personal and work) in front of my own and worrying about the consequences of other’s peoples actions and trying to fix it for them. Guilty as charged. I’ve been working on changing that to a positive. It’s hard to say No when you are a people pleaser at heart. The last six months I quit doing so much for people who did so little for me. All I can say is I’m sorry I didn’t do it sooner.

My last doctor appointment showed that my TSH jumped in one year from 3.78 to 4.958 with 5 being the magic number that a traditional doctor will begin treating you for hypothyroidism. To me, that was like saying, “OK. I realize you stay fatigued, have brain fog, your skin is dry, hair is falling out, nails are breaking, face is puffy, you can’t lose weight, muscles and joints ache and you can’t sleep. However, we’re gonna wait and check your blood again in a few months. Then, if you push five and over, we’ll see about prescribing a synthetic hormone.” After thinking about it a week, I opted to check into a holistic option. If it works, the proof will be in the next blood test. I will say, two weeks in and my energy has improved and I seem to be sleeping better. And the cause of that stress? Let’s just say the sooner you get rid of it, the sooner your health can begin to improve.

Time to get off the soap box. I believe in the motto “Life is Good” and try to embrace that everyday!

Here is a simple casserole filled with two of my favorites: artichokes and mushrooms. The pictures show my old counter tops so it’s been a while since I fixed it. I have my scratch pad sheet with my hand-written notes of what I put in the casserole dish. I don’t know if I was making this with stuff in the fridge or what. I’m really surprised I don’t have spinach in this dish. The next time I do it, it will.


INGREDIENTS:
2 lbs. boneless, skinless chicken thighs (stewed and shredded)
16 oz. sliced, fresh Portabella mushrooms
2-3 cans quartered artichokes, drained (I used 3 cans, but I love artichokes)
Olive oil
1/2 cup chicken broth
1/4 cup lemon juice
1/2 cup seasoned bread crumbs
Salt and pepper to taste
Garlic salt to taste
1 tablespoon capers
5 oz. shredded Parmesan cheese

Preheat oven to 375 degrees. In a large casserole dish, layer artichokes and mushrooms.
Sprinkle bread crumbs over the top. Season to taste.
 Add chicken to casserole. Pour broth and lemon juice over meat and veggies.
Drizzle olive oil over the top.
Spread capers over all. Top with shredded Parmesan cheese.
 Bake until mushrooms are cooked and Parmesan cheese is melted.
Serve with steamed broccoli and carrots for a delicious, healthy meal.
Baked Stuffed Zucchini

Baked Stuffed Zucchini

The perfect pairing with Milky Way Blue Blueberry-Blackberry Wine

By Denise Grisham, author of Man that Stuff is Good

 
 
My Aunt Kay was telling me about how my cousins loved it when Grandma Albert fixed them baked zucchini. Why hadn’t I thought of that before? This is the perfect way to use this quickly overgrown vegetable. Basically you will mix up an “Italian sausage meatloaf” and add whatever goodies to the mix to make it even better! Grandma poured tomato sauce over the zucchini but I opted to use two jars of canned crushed Roma tomatoes from the pantry.
 
Lay the zucchini on the counter to figure out which way to cut it in half so that it will lay flat. With a heavy duty serving spoon, scoop out all the seeds so that all you have left is the firm flesh.
 
Lay the zucchini on a baking sheet. (Salt and pepper to taste) I try to make this a little on the healthy side and leave out the additional salt, but Andy thinks the zucchini is too bland if you don’t add additional seasonings.
 
Preheat oven to 350 degrees.
  • In a medium bowl mix well:
  • 5 mild Italian sausages (casing removed)
  • 1/4 cup Italian seasoned bread crumbs
  • 1 egg
  • 1 cup onions, chopped
  • 1 cup colored peppers, chopped
  • 1 cup fresh mushrooms, chopped
  • 2 tsp. minced garlic

Stuff into the zucchini “boats”

 
Cover with your choice of sauce or two cans of crushed tomatoes. Sprinkle with shredded Parmesan cheese. Bake uncovered for one hour.
Top each zucchini with 2 slices of mozzarella cheese. Return to oven and bake until cheese is nicely browned and melted, about 20 minutes.
 
If the zucchini is not tender enough, cover with aluminum foil so the cheese doesn’t burn. The flesh of baked zucchini a lot firmer. Spoon extra tomato sauce over the top and serve with garlic bread.
Classic Greek Chicken Paired with Campbellsville Bear

Classic Greek Chicken Paired with Campbellsville Bear

By Denise G. Grisham, author of “Man That Stuff is Good

  • 6 leg quarters
  • Juice of two lemons
  • 1   tbsp. dry oregano
  • 1   tsp. minced onion
  • 1   tsp. Lawry’s garlic salt with parsley flakes
  • 5   tbsp. olive oil
  • Salt and pepper to taste

Arrange leg quarters skin side up in an aluminum lined casserole dish. Pour lemon juice and drizzle olive oil over chicken. Top with spices. Place in 350 degree oven, uncovered, for one and a half to two hours, or until skin is a nice golden brown. Check that it is done by inserting a meat thermometer into the thickest meat portion for a reading of 165 degrees. For more on this dish, visit HERE.

Thanks to Denise Gaudette Grisham for supplying this original recipe. She is the author of “Man That Stuff is Good,” a robust and popular cooking and food website. Denise says that this dish is best paired with a slightly sweet wine that can provide a “nice balance to the lemon juice.” She and her husband, Andy, serve steamed broccoli and carrots with the dish. We suggest the Campbellsville Bear, but please visit the winery for a tasting so you can choose your favorite.

 

 

 

 

 

 

http://manthatstuffisgood.blogspot.com/2012/07/classic-greek-chicken.html

First A Grape Event Fun Success

First A Grape Event Fun Success

Guests enjoyed an evening under the stars, picnicked, danced with their sweethearts and toasted the summer with Big Creek Wines! Travelin’ Kind took the stage for an evening of fun at Big Creek Winery on June 24. Husband & Wife duo Trisha Leone and Mickey Sandora with their original folk/rock style and a roster full of favorites from the ’60s, ’70s and beyond completed a perfect evening. The couple met in a jam session in 2002 in the Rocky Mountains, but it was when they found one another two years later that they discovered the special blend of Trisha’s singer/songwriting Little Bit of Country with Mickey’s electric guitar and mandolin that would become Travelin’ Kind. The crowd loved the duo, who entertained for more than three hours.

The event was free, and winery owner Billy Brymer promised to host a similar event in July. To register for the mailing list and be invited to future events, please click here.

The Murals at Big Creek Winery

The Murals at Big Creek Winery

By Dr. John White, artist

Fortune smiled upon me in 1966 when I had the unparalleled opportunity to work as an artistic assistant to John de Rosen, a world famous artist, in a project to paint a mural behind the main alter of St. Basils in Vallejo, California. He had painted the wonderful murals for Grace Cathedral in San Francisco and the majestic dome in the St. Louis Cathedral. From him I learned a great deal about the art of mural painting and have completed several projects of my own in the succeeding years.

When Billy Brymer contacted me in the summer of 2016 he said I had been referred to him by Gio Venturi , a good friend of mine, exceptional artist in his own right. All Billy knew was that he wanted a mural in the main gallery of his soon to open winery. We set a date to meet and give me an idea of the space I would be working in.

I might mention at this point that a mural not only inhabits a space and those dimensions restrict the mural in various ways, but the mural must live within the environment the space provides. When I say it must live, a good mural is more than mere decoration, or at least in my opinion they should, and as such they create their own world, embracing everyone who enters and transports them beyond the here and now and into the world of their existence. With that in mind I always look at the intended space.

Naturally, I’m wanting to know the basics; how long, how high, how wide, but I also want to get a sense of the area, the lighting, the environment, and the wall itself. I recall the first thing John de Rosen had done to the wall in St. Basils was he had it scrubbed, removing the top outer surface of the wall so he could work directly into the texture of the wall itself.

Before starting a mural I like to “feel” the wall; see if it is flat, cracked, weak in spots, damp, or too dry. Da Vince did not do this with the Last Supper, and the result has been dismal ever since. But also I want to get a sense of the room.

In this instance I asked Billy what his intentions were for the room and he explained. During that explanation I learned that he intended to have a table or tables in the room. I asked him where he planned to have them and he showed me a location near the wall where the mural would be. I asked the height of them and he took me into another room and showed me the table. It was not the standard table, standing tall enough to require a bar stool to sit at it.

This presented a problem, as far as I was concerned. If I expended the mural to the floor, as was originally intended, the table would block part of it but worse it would interfere with the setting the mural would create in the room. I explained this to Billy and he agreed. I told him I thought I had a solution and before starting the mural I measured the table and translated those numbers to the wall.

Before our meeting I had painted a “sketch” of my initial concept. The approach was simple and straightforward. The mural was to be in a winery so the natural subject would be a vineyard and this is the basic idea I presented to him, but I explained that the finished product would not look exactly like the sketch. He trusted me and we agreed on the commission.

I began work shortly thereafter. First I asked Billy if he would wash and clean the wall. I intended to use water based paint and I needed a good base without oils or debris to block adherence to the wall. He had done this prior to my commencing the initial sketch.

The preliminary sketch was in pencil and was very brief. The only thing that was concrete was the line, which denoted the height of the table. Measuring a point slightly higher than the table I scribed a straight line from one end of the room to the other and masked it off. Above that line I laid down washes of colors that represented be basics of the objects that would finally exist in the spaces. This extended to the sky which was created by varying shades of blue washes slapped onto the wall in a haphazard application.

The reason the underlying washes were applied so indiscriminate a manner was I wanted the paint to suggest things to me and not restrict the paint into preconceived delineations. I have found if I allow the work to talk to me it says things I may not have considered otherwise, and it also grows to fit the room.

After I had completed this stage of the work I removed the masking and reversed it. What I had decided to do was create a space below that line fit with the table motif as well as tie the room together. I painted it flat reddish brown into this space and then used measured portions to represent the side slats to imitate wood paneling. The side slats were lightened tones of the original color and were easy to apply.

The finished result was so convincing that one of Billy’s workers came in one day and saw the work. When he met Billy in the warehouse he complimented him on installing such nice paneling in the entranceway. Billy laughed and said he had not installed any paneling, that it was a painting that I had done the previous Friday. The worker came back, ducked his head in and double checked just to make sure it was pant. The greatest compliment of all is when people confuse your painting with reality!

The vineyard was a buildup on basic light tan foundation flicked with darkening spatters of reddish brown to simulate earth tones and the grape vines were painted on that. The trick was to paint the vine rows in a sweeping configuration that would lead the eye from left to right and create a sense of distance. This effect was intensified by placing a wooden fence to the far left of the vineyard, which would echo the distancing effect.

As I worked I let the paint talk to me and it told me about hills in the distance, a farm house and little road, a pond, a creek with water fall, and even an old cemetery. Fields, hills, and tree lines emerged from the washes that tied into the overall landscape. The same was true of the sky. Varying shades of blue suggested clouds and as they developed a darkening here or there rendered them distance. There was no initial plan of how the clouds or landscape would look. It all grew day by day as the undertones talked to me about what they were or what they could be.

The end result is a mural that depicted a paneled wall over which you can see a vineyard stretching out into a lush landscape. It renders a tranquil environment to sit and sip a glass of wine as you enjoy the company around you.

I was fortunate to be able to paint the Big Creek Winery mural and hope it is enjoyed for many years to come.

 

Big Creek Winery to Host Chamber After Hours

Big Creek Winery to Host Chamber After Hours

Big Creek Winery is hosting the Giles County Tourism and Chamber of Commerce after hours on April 21 from 4:30-6 p.m. The public is invited to taste our wines and tour the winery.

Here’s what Jessie R. ParkerChief Executive OfficerGilesCountyChamber, had to say about the winery.

Welcome to Big Creek Winery! Destination Giles is proud to host various Tennessee agritourism specialties. Next to our beautiful landscape, our agriculture is our next prized possession. When you pair these and create a fine wine, it is a winning combination for our economy. Leisurely adventures themed with “stopping to smell the grapes” have provided a boost for rural tourism by attracting travelers to the slow lane and finding our great treasures, such as Big Creek Winery. We hope you enjoy your visit and let us know if you want to see more! Cheers!

If you are tech-savvy, find Big Creek Winery on our South Central TN GeoTour and make a day of it!

 

Take a Breath!

Take a Breath!

One of the bigger debates about wine drinking has to do with whether or not it’s really important to let a wine breathe before you drink it. Even among wine drinkers there’s a lot of disagreement about whether it’s important, whether all types of wines should breathe or how long a bottle needs to breathe.
So here’s the scoop on giving that bottle a few minutes before you enjoy it. The idea of letting air into the bottle – especially for red wines and ports is that letting a little oxygen into the wine will open up the flavors and make it more robust. On the other hand, left to the air for too long, some wine pros will tell you that flavors begin to fade. Others will tell you not to worry about letting it breathe in the bottle, but you should air it by swirling it in your glass. And we know that aged wines (more than 15 years old) are considered fragile and do better with a shorter breathing time.
The average time a bottle of wine should breathe is about 30 minutes. But the best way for you to decide what amount of time you prefer is your own trial and error experiment. Open a few bottles of your favorite wine and sample them without breathing, at about the 10 minute mark and then at 30 minutes. See what you notice about subtle changes in the flavor and you can decide what your decant time is going to be.
The other reason for decanting is less subtle. Fermentation causes sediments – especially in older red wines and ports. Color pigments and tannins will bond inside the bottle and as you pour, that sediment will end up in your glass. This is what can give wine a cloudy appearance as well as leaving a bitter taste or even a gritty residue. Sediment isn’t harmful, it just isn’t pleasant.
Decanting helps separate the sediment from the wine.

Here’s how it’s done:

1) Let the bottle stand upright for 24 hours.
2) Open your bottle and wipe off the neck of the bottle (inside and outside)
3) Pour slowly into a decanter or pitcher without stopping.
4) As you reach the midway point of the bottle pour even more slowly
5) Stop when you see the first sign of sediment in the neck of the bottle.
6) Discard that last ounce of sediment-filled wine.

Remember that pouring the wine into a decanter will help it breathe more quickly so you’ll want to take that into account as you estimate the amount of time you want the wine exposed to air.
Decanting is part art and part science. But mostly it’s just a matter of personal taste. Experiment and have fun finding that perfect prep for your favorite flavor!

Not Just For Drinking!

Not Just For Drinking!

Wines have always been a favorite ingredient for any adventurous chef! Wines will be used to create a zesty marinade. But it can also be used as a way to add pizazz to a dish before serving. Some will also use wine as a liquid to replace water or other cooking liquids.
The idea of using wine – just like using any other seasoning – is to enhance a food without covering up its natural taste.
If you are cooking the wine, the alcohol will evaporate, leaving flavor, but no alcohol. The amount of wine is always an art and sometimes a trial and error. Too much wine will overcome the food, but too little will not add to the flavor.
Just like any marinade or ingredient, it is always best to use the wine in the recipe rather than pouring wine on the food just before serving. The wine’s flavors will seep into the food and enhance its flavor it is not a last minute thought. The rule is to add the wine not less than 10 minutes before the food has finished cooking
The best cooks will add wine to only one dish in a meal. You would never want every food on the plate to be seasoned with garlic or any other seasoning and you also don’t want all the food items to be wine-flavored.
And don’t feel like you have to use the entire bottle of wine… An opened wine will last just fine in your refrigerator for up to 1-2 weeks IF you are planning to use it to cook with.

Wine in the Bible

Wine in the Bible

Ecclesiastes 9:7: “Go, eat your food with gladness, and drink your wine with a joyful heart, for it is now that God favors what you do.”

First came Noah…. In addition to the rescue of every animal, Noah is really a farmer. He plants a vineyard and becomes intoxicated from his fruit of the vine. Then there is Jesus, who often used wine imagery in his teachings. In fact, both Testaments speak often of the consumption of wine as a way of life in ancient Israel.
We know that these ancient people made wine from grapes and any number of other fermentable fruits. It’s the most commonly mentioned alcoholic beverage in any of the texts and is associated with all things good – and a few not so good. There are 10 different words that refer to various wines in the Torah. And in the early Greek Testament, there are five words for wine. Interestingly, the Biblical Hebrew words for wine are used interchangeably between fermented (alcohol) and juice (non-alcoholic). Tirosh refers to grapes in any state of fermenting and is a sweet wine or juice that’s been newly made. There is Chomets, a vinegar used for cooking, but which is also intoxicating. The most common word for wine in the bible is Yayin.
The use of wine, most often described as a bounty of a harvest, a sign of God’s good will and favor upon people is reflected in the texts along with the natural tension of what can happen when you imbibe irresponsibly. Drunkenness in all texts is certainly frowned upon. Wine is used often in rituals of thanksgiving, blessings and anointments. The first public miracle of Jesus was at a wedding in Canaan when he turned water into wine.
The texts also describe the medicinal uses of wine. Without a doubt these ancient people understood the dangers of drinking water. Parasites and other impurities in addition to sharing water with livestock and other human waste would have made drinking plain water simply dangerous. But mixing a little hydrating water into wine was a reasonable way to kill off bacteria and parasites and create a somewhat less toxic water. But there are also references to wine being used as an anesthetic and as a cleaning agent for wound care. Jesus tells of spreading wine and oil into a wound of an injured stranger in the Parable of the Good Samaritan, and there is no question that Jesus was encouraged to drink wine as an anesthetic prior to the crucifixion.

Psalm 104:14-15: “[The LORD] makes … plants for man to cultivate – bringing forth food from the earth: wine that gladdens the heart of man, oil to make his face shine, and bread that sustains his heart.”

Read Psalms 104 in both Hebrew and in in English

א בָּרְכִי נַפְשִׁי, אֶת-יְהוָה: יְהוָה אֱלֹהַי, גָּדַלְתָּ מְּאֹד; הוֹד וְהָדָר לָבָשְׁתָּ. 1 Bless the LORD, O my soul. {N} O LORD my God, Thou art very great; Thou art clothed with glory and majesty. ב עֹטֶה-אוֹר, כַּשַּׂלְמָה; נוֹטֶה שָׁמַיִם, כַּיְרִיעָה. 2 Who coverest Thyself with light as with a garment, who stretchest out the heavens like a curtain; ג הַמְקָרֶה בַמַּיִם, עֲלִיּוֹתָיו: הַשָּׂם-עָבִים רְכוּבוֹ; הַמְהַלֵּךְ, עַל-כַּנְפֵי-רוּחַ. 3 Who layest the beams of Thine upper chambers in the waters, {N} who makest the clouds Thy chariot, who walkest upon the wings of the wind; ד עֹשֶׂה מַלְאָכָיו רוּחוֹת; מְשָׁרְתָיו, אֵשׁ לֹהֵט. 4 Who makest winds Thy messengers, the flaming fire Thy ministers. ה יָסַד-אֶרֶץ, עַל-מְכוֹנֶיהָ; בַּל-תִּמּוֹט, עוֹלָם וָעֶד. 5 Who didst establish the earth upon its foundations, that it should not be moved for ever and ever; ו תְּהוֹם, כַּלְּבוּשׁ כִּסִּיתוֹ; עַל-הָרִים, יַעַמְדוּ מָיִם. 6 Thou didst cover it with the deep as with a vesture; the waters stood above the mountains. ז מִן-גַּעֲרָתְךָ יְנוּסוּן; מִן-קוֹל רַעַמְךָ, יֵחָפֵזוּן. 7 At Thy rebuke they fled, at the voice of Thy thunder they hasted away– ח יַעֲלוּ הָרִים, יֵרְדוּ בְקָעוֹת– אֶל-מְקוֹם, זֶה יָסַדְתָּ לָהֶם. 8 The mountains rose, the valleys sank down–unto the place which Thou hadst founded for them; ט גְּבוּל-שַׂמְתָּ, בַּל-יַעֲבֹרוּן; בַּל-יְשֻׁבוּן, לְכַסּוֹת הָאָרֶץ. 9 Thou didst set a bound which they should not pass over, that they might not return to cover the earth. י הַמְשַׁלֵּחַ מַעְיָנִים, בַּנְּחָלִים; בֵּין הָרִים, יְהַלֵּכוּן. 10 Who sendest forth springs into the valleys; they run between the mountains; יא יַשְׁקוּ, כָּל-חַיְתוֹ שָׂדָי; יִשְׁבְּרוּ פְרָאִים צְמָאָם. 11 They give drink to every beast of the field, the wild asses quench their thirst. יב עֲלֵיהֶם, עוֹף-הַשָּׁמַיִם יִשְׁכּוֹן; מִבֵּין עֳפָאיִם, יִתְּנוּ-קוֹל. 12 Beside them dwell the fowl of the heaven, from among the branches they sing. יג מַשְׁקֶה הָרִים, מֵעֲלִיּוֹתָיו; מִפְּרִי מַעֲשֶׂיךָ, תִּשְׂבַּע הָאָרֶץ. 13 Who waterest the mountains from Thine upper chambers; the earth is full of the fruit of Thy works. יד מַצְמִיחַ חָצִיר, לַבְּהֵמָה, וְעֵשֶׂב, לַעֲבֹדַת הָאָדָם; לְהוֹצִיא לֶחֶם, מִן-הָאָרֶץ. 14 Who causeth the grass to spring up for the cattle, and herb for the service of man; {N} to bring forth bread out of the earth, טו וְיַיִן, יְשַׂמַּח לְבַב-אֱנוֹשׁ– לְהַצְהִיל פָּנִים מִשָּׁמֶן; וְלֶחֶם, לְבַב-אֱנוֹשׁ יִסְעָד. 15 And wine that maketh glad the heart of man, making the face brighter than oil, {N} and bread that stayeth man’s heart. טז יִשְׂבְּעוּ, עֲצֵי יְהוָה– אַרְזֵי לְבָנוֹן, אֲשֶׁר נָטָע. 16 The trees of the LORD have their fill, the cedars of Lebanon, which He hath planted; יז אֲשֶׁר-שָׁם, צִפֳּרִים יְקַנֵּנוּ; חֲסִידָה, בְּרוֹשִׁים בֵּיתָהּ. 17 Wherein the birds make their nests; as for the stork, the fir-trees are her house. יח הָרִים הַגְּבֹהִים, לַיְּעֵלִים; סְלָעִים, מַחְסֶה לַשְׁפַנִּים. 18 The high mountains are for the wild goats; the rocks are a refuge for the conies. יט עָשָׂה יָרֵחַ, לְמוֹעֲדִים; שֶׁמֶשׁ, יָדַע מְבוֹאוֹ. 19 Who appointedst the moon for seasons; the sun knoweth his going down. כ תָּשֶׁת-חֹשֶׁךְ, וִיהִי לָיְלָה– בּוֹ-תִרְמֹשׂ, כָּל-חַיְתוֹ-יָעַר. 20 Thou makest darkness, and it is night, wherein all the beasts of the forest do creep forth. כא הַכְּפִירִים, שֹׁאֲגִים לַטָּרֶף; וּלְבַקֵּשׁ מֵאֵל, אָכְלָם. 21 The young lions roar after their prey, and seek their food from God. כב תִּזְרַח הַשֶּׁמֶשׁ, יֵאָסֵפוּן; וְאֶל-מְעוֹנֹתָם, יִרְבָּצוּן. 22 The sun ariseth, they slink away, and couch in their dens. כג יֵצֵא אָדָם לְפָעֳלוֹ; וְלַעֲבֹדָתוֹ עֲדֵי-עָרֶב. 23 Man goeth forth unto his work and to his labour until the evening. כד מָה-רַבּוּ מַעֲשֶׂיךָ, יְהוָה– כֻּלָּם, בְּחָכְמָה עָשִׂיתָ; מָלְאָה הָאָרֶץ, קִנְיָנֶךָ. 24 How manifold are Thy works, O LORD! In wisdom hast Thou made them all; {N} the earth is full of Thy creatures. כה זֶה, הַיָּם גָּדוֹל– וּרְחַב יָדָיִם: שָׁם-רֶמֶשׂ, וְאֵין מִסְפָּר; חַיּוֹת קְטַנּוֹת, עִם-גְּדֹלוֹת. 25 Yonder sea, great and wide, {N} therein are creeping things innumerable, living creatures, both small and great. כו שָׁם, אֳנִיּוֹת יְהַלֵּכוּן; לִוְיָתָן, זֶה-יָצַרְתָּ לְשַׂחֶק-בּוֹ. 26 There go the ships; there is leviathan, whom Thou hast formed to sport therein. כז כֻּלָּם, אֵלֶיךָ יְשַׂבֵּרוּן– לָתֵת אָכְלָם בְּעִתּוֹ. 27 All of them wait for Thee, that Thou mayest give them their food in due season. כח תִּתֵּן לָהֶם, יִלְקֹטוּן; תִּפְתַּח יָדְךָ, יִשְׂבְּעוּן טוֹב. 28 Thou givest it unto them, they gather it; Thou openest Thy hand, they are satisfied with good. כט תַּסְתִּיר פָּנֶיךָ, יִבָּהֵלוּן: תֹּסֵף רוּחָם, יִגְוָעוּן; וְאֶל-עֲפָרָם יְשׁוּבוּן. 29 Thou hidest Thy face, they vanish; {N} Thou withdrawest their breath, they perish, and return to their dust. ל תְּשַׁלַּח רוּחֲךָ, יִבָּרֵאוּן; וּתְחַדֵּשׁ, פְּנֵי אֲדָמָה. 30 Thou sendest forth Thy spirit, they are created; and Thou renewest the face of the earth. לא יְהִי כְבוֹד יְהוָה לְעוֹלָם; יִשְׂמַח יְהוָה בְּמַעֲשָׂיו. 31 May the glory of the LORD endure for ever; let the LORD rejoice in His works! לב הַמַּבִּיט לָאָרֶץ, וַתִּרְעָד; יִגַּע בֶּהָרִים וְיֶעֱשָׁנוּ. 32 Who looketh on the earth, and it trembleth; He toucheth the mountains, and they smoke. לג אָשִׁירָה לַיהוָה בְּחַיָּי; אֲזַמְּרָה לֵאלֹהַי בְּעוֹדִי. 33 I will sing unto the LORD as long as I live; I will sing praise to my God while I have any being. לד יֶעֱרַב עָלָיו שִׂיחִי; אָנֹכִי, אֶשְׂמַח בַּיהוָה. 34 Let my musing be sweet unto Him; as for me, I will rejoice in the LORD. לה יִתַּמּוּ חַטָּאִים מִן-הָאָרֶץ, וּרְשָׁעִים עוֹד אֵינָם– בָּרְכִי נַפְשִׁי, אֶת-יְהוָה; הַלְלוּ-יָהּ. 35 Let sinners cease out of the earth, and let the wicked be no more. {N} Bless the LORD, O my soul. {N} Hallelujah.

Pecan Shortbread (Paired with Blackberry Wine)

Pecan Shortbread (Paired with Blackberry Wine)

3/4 cup all-purpose flour

1/2 cup finely ground pecans

1/4 cup sugar

1/8 teaspoon ground cinnamon

Pinch of salt

1/2 cup (1 stick) cold unsalted butter, cut into small cubes

1 egg yolk

Lightly grease a large rimmed baking sheet and set aside.
In a mixing bowl, combine the flour, pecans, sugar, cinnamon, and salt. With a pastry cutter or 2 forks, cut the butter into the flour mixture until it resembles fine meal. Add the yolk and blend with a fork. Lightly knead the dough on a very lightly dusted surface until smooth.
Transfer the dough to the prepared baking sheet and flatten it into a 6-inch round. Refrigerate until well chilled, around 20 minutes.
Meanwhile, preheat the oven to 350 degrees. Using the blunt side of a knife, score the dough into 8 wedges. Bake for 35 minutes or until golden brown around the edges. While still warm, cut into wedges with a serrated knife. Let cool to room temperature.

Yield: 8 servings

Note: Can be drizzled with chocolate if desired. Store in an airtight container and use within 3 days.

​Recipe courtesy of picktn.org.