Recipes

From the De Loach Family Kitchen

Here are a few hearty fall dishes perfected on our vineyard using our own ranch-grown ingredients and local produce, made to pair with Hook & Ladder wines. Have fun and email us with your thoughts!


Corn Chowder

Corn Chowder

  1. 2 T butter
  2. ½ C. onion, chopped
  3. ¼ C. celery, finely chopped
  4. 1 Jalapeño or Pasilla pepper
  5. 2 T flour
  6. 3 C. reduced fat milk
  7. 2 C roasted skinless, boneless chicken breasts (about 2 halves)
  8. 1 large red bell pepper, diced
  9. 2 t. fresh thyme
  10. Ground red and black pepper to taste
  11. Salt to taste
  12. 1 (143/4-oz) can cream style corn OR homemade creamed corn
  13. Fresh, slightly cooked corn kernels off the cob

Melt the butter in a large Dutch oven over medium heat.  Add onion, celery and Jalapeño; cook for 3 minutes, or until tender, stirring frequently.  Add flour; cook 1 minute, stirring constantly.  Stir in milk and remaining ingredients.  Bring to a boil; reduce heat and cook until thick (about 5 minutes).

Serve in large flat bowls topped with corn kernels and diced red pepper.

Serve with Hook and Ladder Chardonnay

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Swiss Broccoli Soup

Swiss Broccoli Soup

Prepare ham stock. 

Cover a 1 ½ lb. ham butt w/ water. 

Add:

  1. 1 sprig of parsley
  2. 1 bay leaf
  3. ½ t. Tarragon
  4. 2 whole cloves

Simmer 1 ½ hrs or until meat is tender. 

Remove meat, strain stock and refrigerate. 

Skim off the fat.

Wash 2 lbs. broccoli; remove leaves and cut off the outer portion of the stem.  Place broccoli in saucepan; add 1-½ cups ham stock and simmer until tender.  Remove broccoli from stock and chop coarsely.

Add to saucepan:

  1. 1-½ cups ham stock
  2. 4 cups milk
  3. 2 t. salt
  4. ½ t. freshly ground pepper.

Bring to a boil, stirring occasionally.  Remove from heat.

Thoroughly coat 2 cups shredded Swiss cheese w/ 1/3 c flour.  Gradually add the cheese-flour mixture, stirring constantly, until cheese is melted.  Return to low heat to finish melting cheese.  Do not boil.

Add chopped broccoli, 1 cup chopped cooked ham and ½ c butter.  Heat to serving temperature.

Makes 10 cups

Serve with Hook & Ladder White-Zinfandel or Gewürztraminer

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Grilled Flank Steak

Grilled Flank Steak

  1. 2 pounds beef flank steak, trimmed
  2. ½ c light or low sodium soy sauce
  3. ½ c Olive Oil
  4. ¼ c firmly packed brown sugar
  5. ¼ c minced scallions
  6. 3 T sesame seeds
  7. 2 garlic cloves, crushed and peeled
  8. ½ t freshly ground mixed peppercorns
  9. ½ t freshly ground ginger

Rinse flank steak and pat dry.

Mix all remaining ingredients in a bowl and transfer to a 1 gallon Freezer zip lock bag.  Add the steak and seal bag tightly removing as much air as possible.  Turn bag to ensure that all sides of the steak are coated.  Turn bag occasionally while marinating for at least 6 hours or up to 2 days in the refrigerator.

Remove steak from bag and drain, discarding marinade.  Grill steak until medium rare about 9-12 minutes; or however you prefer to doneness.

Enjoy with Hook and Ladder Russian River "Tillerman" Estate Bottled Cabernet Sauvignon Blend

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Seared Scallops

Seared Scallops with Leeks & Ginger

Serves 3-4

  1. 2 lb sea scallops
  2. 3 c julienne leeks, white part only
  3. 3T unsalted butter
  4. 4T Hook and Ladder Gewürztraminer
  5. 1T Canola oil
  6. 1T parsley, minced

Sauce

  1. 1 c heavy cream
  2. 1/4 c Hook and Ladder Gewürztraminer
  3. 3 t fresh ginger, grated
  4. ½  t Kosher salt
  5. ¼  t white pepper
  6. ¼  t nutmeg

Trim leeks, slice in half and thoroughly wash.

In a large covered pan, cook leeks in 2T butter & wine over low heat until translucent, about 15 minutes.  Uncover & remove from heat.  Peel off small side muscle attached to scallop & reserve.  Combine cream, 1/4 c wine, ginger, salt, pepper & nutmeg in a small pan.  Add side muscle trimmings and simmer.  Reduce by 1/3 (about 15 minutes).  Strain & add to leeks. 

Heat a non-stick pan over high heat & add remaining butter & oil.  When foam subsides, add scallops a few at a time & sear for a few seconds on each side until light brown in places.  Be sure not to cook all the way through.  Remove from pan & continue until all are seared.  Add scallops and cooking liquid to leeks and gently reheat until scallops are just firm to touch (about 1 minute).  Serve 3-4 as a first course, garnished with parsley.

Serve with Hook and Ladder Gewürztraminer or Chardonnay.

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