Savor Idaho was a great success, it seems to sell out earlier every year. We always have fun and enjoyed our experience this year too. We were pouring our Harvest Moon Red, Dry Riesling and Dry Rosé. The Boise Weekly was there and they loved our Harvest Moon Red! Click the link for their full article.
The Pollinators Thank You!
We started out the month of March by asking our guests if they would help us help the pollinators. Our family farm has been working in the Sunnyslope area for four generations. We know how important pollinators of every kind are, not just for our crops, but for all plant life. We are happy and proud to announce that with your help, we have raised $106.00 dollars to donate to Pollinator Partnership. In addition to scientific research, the Pollinator Partnership also educates people in how to conserve and support pollinators. These donations came mostly in the form of $1.00 increments, so that tells us that many of our guests care for the pollinators and the ecosystems that they require to flourish.
If you would like further information about this important cause, we’ve added links for National Pollinator Week, Ecoregional Planting Guides, and NAPPC (North American Pollinator Protection Campaign), as well as to Pollinator Partnership themselves.
The Williamson family has farmed in this valley for 4 generations and have relied on our native pollinators for the health and success of our orchards and vineyards. Help us help Pollinator Partnership in their mission to promote the health of pollinators (not just Honey Bees) through conservation, education and research. 100% of your donation goes to Pollinator Partnership. This promotion lasts until March 31st.
For more information about Pollinator Partnership go to pollinator.org.
It’s that time of year again. Time for your homemade cranberry sauce. We’d love you to try this Williamson family recipe at your next family gathering.
Cranberry Sauce with Doce
12 oz. cranberries
Zest and juice of 2 Oranges
1/2 cup Doce
3/4 cup Sugar
1/2 to 1 tsp cinnamon
1/2 tsp ground cardamom
Add all ingredients to a medium size and heavy bottomed sauce pan. Bring to a boil, lower the temperature and simmer until thickened, approximately 10 minutes or until most of the berries have burst. Taste and add Doce and/or sugar to taste. Mixing well after any additions and make sure the sugar has dissolved.
A great article by Travel & Leisure on how the wineries of the Sunnyslope Wine Trail shines!
Wine-Balsamic Glazed Steak
Treat yourself to a quick, bistro-quality entree. Williamson’s 2013 Cabernet Sauvignon is fantastic in this glaze because the cherry notes of the wine are intensified by the bright acidity from the balsamic vinegar. By sauteing the mushrooms in honey and soy sauce you are boosting the umami flavors of this dish. This is a simple and elegant meal that will impress your friends and family.
Ingredients:
2 tsp. cooking oil
1 lb. boneless beef top loin or top sirloin, cut 1/2 to 3/4 inch thick
3 cloves garlic, minced
1/8 tsp. crushed red pepper
3/4 cup red wine (like our Cabernet Sauvignon)
2 cups sliced fresh mushrooms
3 tbsp. balsamic vinegar
2 tbsp. soy sauce
4 tsp. honey
2 tbsp. butter
In a large skillet, heat oil over medium-heavy heat until very hot. Add steak(s). Do not add any liquid and do not cover the skillet. Reduce heat to medium and cook for 10 to 13 minutes, depending on how rare/well you like your steak, turning meat occasionally. (145°F for medium-rare or 160°F for medium-well.) Transfer meat to platter; keep warm.
Heat cooking oil in a medium skillet. Add garlic and crushed red pepper; cook for 10 seconds. Remove skillet from heat. Carefully add wine to de-glaze the pan. Return to heat. Simmer the wine uncovered, about 5 minutes, or until it’s reduced. Add mushrooms, vinegar, soy sauce, and honey: return to simmer. Cook and stir about 4 minutes or until mushroom are tender. Stir in butter until melted. Spoon over steak. Makes 4 servings. Start to finish: 30 min.
4 bottles of 2013 Cabernet Sauvignon for $80 (plus tax) – that’s a $20 savings!
Fall is finally here! Fall means cooler temperature and heartier foods. The rich fruit flavors and the solid tannin structure of a Cabernet lends itself to slow cooked meats, roasted vegetables, as well some richer fall-time desserts. So, whether you are pouring a celebratory glass of wine at a football game tail-gate or sipping wine with friends by the fireside, Cabernet Sauvignon is a good wine to have on hand! Be sure to pick up a 4-Pack of Williamson’s 2013 Cabernet to sip on this fall!