Cabernet Franc Pairing: Seared Lamb Chops

This recipe pairs succulent seared lamb chops with the bold flavors of Ravine Vineyard's Sand and Gravel Cabernet Franc 2017. The herbaceous notes in the wine complement the aromatic herbs used in seasoning the lamb, while its well-balanced structure stands up to the rich, meaty flavors. It's a delightful pairing that elevates both the dish and the wine.

Ingredients:

• 4 lamb chops, 1-inch thick
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 2 cloves garlic, minced

Instructions:

Set a skillet over medium-high heat to warm it up

Put olive oil on the lamb chops and season them with a lot of salt, pepper, rosemary, thyme, and minced garlic

Sear the lamb chops for 34 minutes on each side for medium-rare, or change the cooking time to get the doneness you want

After taking the lamb chops out of the pan, let them rest for a few minutes

Guinness Chocolate Donuts with Baileys Glaze

Savor the delicious glaze of Baileys and the rich, decadent flavors of Guinness chocolate donuts. These donuts are ideal for St. Patrick's Day or any other time you're in the mood for something sweet and alcoholic.

Ingredients:

• 1 cup Guinness Stout
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 cup granulated sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup vegetable oil
• 1 large egg
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1/4 cup Baileys Irish Cream
• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract
• Vegetable oil for frying

Instructions:

In a saucepan, bring the Guinness Stout to a simmer and reduce it to 1/2 cup

Let it cool

In a mixing bowl, sift together flour, cocoa powder, granulated sugar, baking soda, and salt

In another bowl, whisk together the reduced Guinness, vegetable oil, egg, sour cream, and vanilla extract

Combine the wet and dry ingredients, mixing until just combined

Transfer the batter to a piping bag or a ziplock bag with the corner cut off

Heat vegetable oil in a deep pot or fryer to 350F 175C

Pipe the batter into the hot oil, forming donuts

Fry until they are golden brown, about 2-3 minutes per side

Remove donuts from oil and drain on a paper towel-lined plate

In a separate bowl, whisk together Baileys Irish Cream, powdered sugar, milk, and vanilla extract to make the glaze

Dip each donut into the Baileys glaze, letting excess glaze drip off

Place the glazed donuts on a wire rack to set for about 10 minutes

Serve and enjoy your Guinness Chocolate Donuts with Baileys Glaze!

Homemade Hot Pockets 3 Ways

Make delicious homemade hot pockets with three different filling options. Perfect for a quick and satisfying meal or snack.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup cold water
• Filling options: ham and cheese, pepperoni and mozzarella, spinach and feta
• Egg wash 1 egg beaten with 1 tbsp water

Instructions:

In a bowl, combine the flour and salt

Add the cold, cubed butter and mix until the mixture resembles coarse crumbs

Gradually add cold water and knead until the dough comes together

Divide the dough into 3 equal portions and shape each into a rectangle

Wrap in plastic and chill for 30 minutes

Roll out each portion of dough into a thin rectangle on a floured surface

Place your desired fillings on one half of each rectangle, leaving a border around the edges

Fold the other half of the dough over the fillings and press the edges to seal

Trim any excess dough

Brush the tops with egg wash for a golden finish

Bake in a preheated oven at 375F 190C for 20-25 minutes or until golden brown

Let cool slightly before serving

Enjoy your homemade hot pockets with your favorite dipping sauce!

Crab and Cream Cheese Wontons

These crispy and delicious crab and cream cheese wontons are a classic appetizer that's perfect for parties or as a snack. The creamy filling with the hint of crab flavor is sure to please your taste buds.

Ingredients:

• 1 cup cooked crab meat, finely chopped
• 1 cup cream cheese, softened
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon ground white pepper
• 24 wonton wrappers
• Oil for frying

Instructions:

Chopped crab meat, softened cream cheese, minced garlic, thinly sliced green onions, soy sauce, sesame oil, and ground white pepper should all be combined in a mixing bowl

Stir thoroughly to ensure that all the ingredients are well combined

Put a tiny bit of the cream cheese and crab mixture in the middle of each wonton wrapper

Apply a small amount of water to the edges of the wrapper, then fold it in half to form a triangle

Seal the wonton by pressing the edges

In a deep fryer or wok, heat the oil to 350 degrees Fahrenheit 175 degrees Celsius

Gently add the wontons to the heated oil in small batches and cook for 2 to 3 minutes on each batch, or until they are crispy and golden brown

Using a slotted spoon, remove the fried wontons from the oil and set them on a plate covered with paper towels to drain any remaining oil

Serve the hot crab and cream cheese wontons with your preferred dipping sauce, like soy sauce with a hint of chilli flakes or sweet and sour sauce