Once again, you can surprise your significant other with a unique experience. Enjoy a decadent Valentine’s Day inspired dinner of five chocolate infused courses perfectly paired with five award winning wines and Live music.
A traditional Autumn celebration which normally occurs on St. Martin’s Day (Nov. 11). The new wine is tapped and the harvest is toasted with JERUPIGA and roasted chestnuts.Stop by, help us keep up the tradition and with a complimentary tasting of our Jerupiga and roasted chestnuts
Wishing you a Happy Thanksgiving from our family to yours!
Roasted locally raised pork, pumpkin soup, garlic red bliss mashed potatoes, ratatouille,
jalapeno cheddar cheese biscuit, fresh apple cobbler, and one glass of Miranda Vineyard award winning wine.
The Goshen Agricultural Council welcomes you to the 4th Annual Goshen Open Farm Tour. The Tour Highlight the farms in town, everything from blueberries to bison, grapes and goats.” Experiencing the bounty of the county.” Launch for the tour is the gazebo at the 4-H Fair at the Goshen Fairgrounds both Saturday and Sunday at 10a.m.
Goshen Farmers Market is at Miranda Vineyard every Saturday from 10-1p.m. 10% off wine purchases, Henna tattoos, a Scavenger hunt (with prizes), and all the fruits, eggs, veggies, baked goods and food you have become accustomed to at the Goshen Farmers Market. Remember, If you have ordered bread or seafood, pickup will be at 10am. Check out their website.
Barry Yarkon, a professional photographer, visited Portugal last October and his work depicts various scenes of his vacation.
Two years ago we were in Portugal, and if you know anything about Portugal you know they have delicious food and wines. One of the highlights was an evening we spent with our nieces in Porto. We were treated to a very elegant gourmet dinner. One of the delights was a drink they introduced us to- a white Port Aperitif. It’s an out of this world before dinner drink – light and refreshing and great for summer entertaining. I’ve mentioned the recipe to a few of you that have stopped by our Tasting Room. Here it is: Equal parts white port, equal parts club soda, a twist of lemon, a cinnamon stick,and some crushed ice.
Enjoy and as they say in Portugal – Saude!
Folar is a traditional Portuguese bread that is stuffed with linguica , slab bacon and presunto (Portuguese sausage and ham). There are various renditions of this recipe, but the one that I will share with you was my Mother’s. It is customary to serve this bread at Easter, but it is also eaten year round and served at many family celebrations. I try to keep the tradition alive by making it at Easter. I make several small ones, unlike my Mother who made one that was so big it barely fit in the oven ,one to eat when it first comes out of the oven, one for breakfast on Easter morning , one for the dinner guests, and a couple to send home with the kids.
5 lbs. flour
2 dozen eggs
1 1/2 sticks of salted butter
1/2 cup olive oil
salt ( a few pinches)
1 cup of warm water
2 packages of yeast
Mix the yeast with the warm water in a small bowl. Melt the butter. Beat the eggs ( key is to let the eggs sit at room temperature before beating).
Add the other ingredients and slowly add in the flour. Beat everything together.
Kneed the dough and then let the dough rise in a warm place until it doubles in size.
Separate the dough into how many breads you want to make. Roll out the dough on a floured counter and add the meat. Roll it up to form the shape of the loaf, tucking the ends under. Place on a floured cookie sheet and let it rise again from 30-60 minutes.
Bake at 350 until the crust gets hard ( 40-45 minutes for small loaves and 1 hour for larger breads).