Cork to Fork: Blueberry Blue Cheese Bacon Burger

Cork to Fork!
Blueberry Blue Cheese Bacon Burger with Petite Sirah


Check out this amazing recipe for summer burgers with our 2021 Petite Sirah!

Ingredients

Main Ingredients
1 lb. ground round beef 85% lean
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 hamburger buns
1 ½ cups arugula leaves
4 oz. blue cheese crumbles
4 slices thick-sliced smoked bacon cooked until crisp

Blueberry Barbecue Sauce
1 cup fresh blueberries
2 tablespoons balsamic vinegar
2 tablespoons ketchup
2 tablespoons chili sauce
2 tablespoons honey
1 clove garlic minced
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Basil Aioli
½ cup fresh basil leaves chopped
½ cup light mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
1 clove garlic minced

Instructions

Basil Aioli
Coarsely chop enough fresh basil leaves to make 1/2 cup.
Combine the chopped basil with the mayonnaise, olive oil, lemon juice, and minced garlic, stirring until smooth. Season with kosher salt to taste, then refrigerate until ready to use.
Blueberry Barbecue Sauce
In a small saucepan, bring the blueberries and other barbecue sauceingredients to a boil over medium high heat. Reduce the heat to low and simmer for 5 minutes, or until slightly thickened. Keep warm until ready to use.

Burgers
Lightly oil the grates of a gas grill and preheat to 450 degrees.
Form the ground beef into 4 equal patties, being careful not to overly pack the meat together. Season both sides liberally with kosher salt and freshly ground black pepper.
Cook the burgers over direct heat for 6 minutes, watching carefully for any flare ups.
Flip the burgers and cook for 4 more minutes on the other side, or until done.
Assemble the burgers
Spread basil aioli on the cut side of each bun, both top and bottom pieces.
Next, pile arugula on the bottom bun and top with a grilled burger.

Spread a tablespoon or two of the blueberry barbecue sauce on the burger.
Top with blue cheese crumbles, bacon, and the top bun. Serve immediately.

Notes
If you like, make the blueberry barbecue sauce ahead of time and keep it in the refrigerator for up to a week, then warm it up once you’re ready to serve.

Nutrition
Serving: 1g
Calories: 784kcal
Carbohydrates: 51g
Protein: 45g
Fat: 44g
Saturated Fat: 15g
Polyunsaturated Fat: 25g
Trans Fat: 1g
Cholesterol: 130mg
Sodium: 1839mg
Fiber: 3g
Sugar: 21g
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Cork to Fork: Grilled Salmon

Cork to fork is back!
Viognier with Grilled Salmon

Fresh, vibrant, and made for spring—this pairing brings together bright flavors and easy elegance.

Ingredients

Here’s what you’ll need to make this magical salmon:

  • 1/2 cup unsalted butter, softened: Make sure it’s nice and soft so it mixes easily.
  • 4 cloves garlic, smashed: Don’t be shy with the garlic! Smashing them helps release all that amazing flavor.
  • 2 Tbsp lime juice: Freshly squeezed is always best for that bright, tangy punch.
  • 2 Tbsp fresh dill, chopped: Dill and salmon are a match made in heaven. If you don’t have fresh, you can use 2 teaspoons of dried dill, but fresh really shines here.
  • 1 tsp sea salt: For that perfect savory foundation.
  • 1/4 tsp black pepper: Just a pinch to round out the flavors.
  • 2 lbs salmon filet, skin-on, cut into 6 portions: I love using skin-on because it helps keep the salmon moist and adds a nice texture. Any good quality salmon fillet will work beautifully.
  • Lime wedges, for serving: A must-have for that extra squeeze of fresh lime goodness!

How to Make It

Let’s get cooking! You’ve got this.

  1. Whip up the Garlic Lime Butter: Grab a small bowl. Toss in your softened butter, the smashed garlic cloves, fresh lime juice, chopped dill, sea salt, and black pepper. Get in there with a fork or spatula and mix it all up until it’s a beautiful, creamy, fragrant butter. It should smell amazing already! I like to taste a tiny bit at this stage to make sure the seasoning is just right.
  2. Prep the Salmon: Take your salmon portions and gently pat them dry with paper towels. This might seem like a small step, but it really helps the salmon get a nice sear on the grill.
  3. Preheat the Grill: Get your grill fired up to medium-high heat. You want it nice and hot so the salmon cooks evenly and doesn’t stick.
  4. Grill Time! Carefully place your salmon portions onto the preheated grill grates, making sure the skin-side is down.
  5. Cook to Perfection: Let the salmon grill for about 4-5 minutes per side. The exact time will depend on how thick your salmon pieces are, but you’re looking for it to be cooked through and to flake easily when you gently poke it with a fork. Don’t overcook it – nobody likes dry salmon!
  6. Butter Up: In the last 2 minutes of grilling, spoon or brush a generous amount of that glorious garlic lime butter onto the top of each salmon portion. Let it melt and get all bubbly and delicious.
  7. Serve it Up! Carefully remove the beautiful salmon from the grill.
  8. Garnish and Enjoy: Sprinkle a little extra chopped dill over the top for a pop of green and serve immediately with those fresh lime wedges. Squeeze that lime over the top – it’s pure magic!

Substitutions & Additions

Feeling creative? Here are some ways to switch things up:

  • Herbs: If you’re not a fan of dill, try fresh parsley, chives, or even a little bit of cilantro in the butter.
  • Citrus: Lemon juice can be used instead of lime juice for a slightly different citrus note.
  • Spice: For a little kick, add a pinch of red pepper flakes to the butter.
  • Veggies: Grill some asparagus or zucchini spears alongside the salmon for a complete meal.
  • Marinade: If you have a bit more time, you could marinate the salmon in some lime juice, olive oil, and a bit of garlic for 15-30 minutes before grilling.

Tips for Success

A few little secrets for your best salmon ever:

  • Don’t Skip Patting Dry: I know I said it, but it’s so important for a good sear!
  • Monitor Grill Temperature: Medium-high is key. Too low and it won’t get a nice crust, too high and it might burn before it cooks through.
  • Watch the Cook Time: Salmon cooks quickly! It’s better to undercook it slightly and let it finish on the plate than to overcook it.
  • Prep the Butter Ahead: You can totally make the garlic lime butter a day in advance and keep it in the fridge. Just let it soften a bit before using it on the grill.

Tips for Success

A few little secrets for your best salmon ever:

  • Don’t Skip Patting Dry: I know I said it, but it’s so important for a good sear!
  • Monitor Grill Temperature: Medium-high is key. Too low and it won’t get a nice crust, too high and it might burn before it cooks through.
  • Watch the Cook Time: Salmon cooks quickly! It’s better to undercook it slightly and let it finish on the plate than to overcook it.
  • Prep the Butter Ahead: You can totally make the garlic lime butter a day in advance and keep it in the fridge. Just let it soften a bit before using it on the grill.

Cork to Fork: Chicken & Mango Salad

Cork to fork is back!
Viognier with Chicken & Mango Salad

Fresh, vibrant, and made for spring—this pairing brings together bright flavors and easy elegance. Our Viognier’s notes of apricot, nectarine, and green apple complement the sweetness of mango, while its subtle herbal finish ties beautifully into the fresh greens and citrus dressing.

Ingredients

Salad Base:

  • 2 cooked chicken breasts (grilled or rotisserie), sliced
  • 1 large ripe mango, diced
  • 4 cups mixed greens (arugula, spinach, romaine)
  • ½ cup cherry tomatoes, halved
  • ½ cucumber, thinly sliced
  • ¼ red onion, finely sliced
  • 1 avocado, diced
  • Fresh cilantro, chopped (optional)

Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Salad Base: In a large salad bowl, combine the sliced cooked chicken, diced mango, mixed greens, cherry tomatoes, cucumber, red onion, and diced avocado. Toss gently to mix everything together.
  2. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper. Taste and adjust the seasoning if needed.
  3. Toss the Salad: Drizzle the homemade dressing over the salad just before serving. Toss gently to coat the ingredients with the dressing.
  4. Garnish and Serve: Garnish the salad with fresh cilantro (if using) and serve immediately. You can also add extra toppings like nuts, seeds, or cheese if desired.

Servings and Timing

  • Servings: This recipe serves 4 as a main dish or 6 as a side.
  • Prep Time: 10-15 minutes
  • Cook Time: 0 minutes (if using pre-cooked chicken)
  • Total Time: 10-15 minutes

Variations

  • Grilled Vegetables: Add grilled veggies like bell peppers or zucchini for an extra smoky flavor.
  • Vegan Option: Omit the chicken and substitute it with chickpeas or roasted tofu for a plant-based option.
  • Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the dressing for some heat.
  • Nuts and Seeds: Top with toasted almonds, sunflower seeds, or pumpkin seeds for extra crunch and nutrition.

Storage/Reheating

  • Storage: This salad is best served fresh, but you can store the salad base (without dressing) in an airtight container in the refrigerator for up to 1 day. The dressing can be stored separately in the fridge for up to 3 days.
  • Reheating: Reheat the chicken if necessary before adding to the salad, but avoid reheating the entire salad, as the fresh ingredients will wilt.

Cork to Fork Featuring our 2022 Dry Riesling

Lemon Butter Shrimp with Fresh Herbs

A bright, elegant pairing for Williamson’s 2022 Dry Riesling

This light and vibrant seafood dish was designed to complement the lively acidity and citrus notes found in our 2022 Dry Riesling. Tender shrimp are gently sautéed in lemon butter with garlic and fresh herbs, creating a dish that mirrors the wine’s bright flavors of green apple, lemon zest, and citrus while allowing its crisp finish to shine.

Ingredients

1 lb large shrimp, peeled and deveined

3 tablespoons butter

2 cloves garlic, minced

Zest of 1 lemon

Juice of ½ lemon

¼ cup 2022 Williamson Dry Riesling

1 tablespoon fresh parsley, chopped

1 teaspoon fresh thyme leaves

Salt and cracked black pepper, to taste

Lemon wedges for serving

Instructions

Pat shrimp dry and lightly season with salt and pepper.

In a large skillet over medium heat, melt the butter. Add the garlic and sauté until fragrant, about 30 seconds.

Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and just cooked through.

Stir in the lemon zest, lemon juice, and white wine. Allow the sauce to simmer for about 1 minute until slightly reduced.

Remove from heat and finish with fresh parsley and thyme.

Serve immediately with lemon wedges.

Serving Suggestion

Serve alongside crusty bread, angel hair pasta, or a simple garden salad. The bright lemon butter sauce beautifully mirrors the citrus and crisp acidity of our 2022 Dry Riesling, making each sip and bite refresh the palate.

Cork to Fork: Windmill Red Beef & Mushroom Ragù

Cork to Fork is back and ready to serve up a hearty and delicious dish to warm up your bones and bellies during the cold winter season!

A slow-simmered winter sauce with tender beef, earthy mushrooms, and a whisper of dried fig warmth to liven up your pasta or sauteed vegetables.

Ingredients (Serves 4–6)

Ragù

  • 2 lbs beef chuck or beef shoulder, cut into small chunks

  • Kosher salt & freshly cracked black pepper

  • 2 tbsp olive oil

  • 1 large yellow onion, finely diced

  • 3 cloves garlic, minced

  • 12 oz cremini or baby bella mushrooms, finely chopped

  • 1 tbsp tomato paste

  • 1½ cups Windmill Red 🍷

  • 1 cup beef stock

  • 1 (28 oz) can crushed tomatoes

  • 1 tsp dried thyme

  • 1 bay leaf

  • Optional: ¼ tsp crushed red pepper flakes

  • Optional but lovely: 1–2 tsp finely chopped dried figs

To Finish

  • Fresh parsley or thyme

  • Freshly grated Parmesan or Pecorino

  • Cooked pappardelle, tagliatelle, or rigatoni – alternative option: roasted spaghetti squash or hearty sauteed vegetables

Instructions

1. Brown the Beef

Season beef generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches until deeply caramelized on all sides. Remove and set aside.

This browning is where the wine’s “dusty oak” note really comes alive.

2. Build the Base

Lower heat to medium. Add onion to the pot and cook until soft and golden, about 6–8 minutes. Stir in garlic and cook 30 seconds until fragrant.

Add mushrooms and cook until they release their moisture and begin to brown. Don’t rush this. This step deepens the ragù and mirrors the wine’s earthy mid-palate.

3. Tomato Paste & Deglaze

Stir in tomato paste and cook 1–2 minutes until brick red.
Pour in Windmill Red, scraping up all the browned bits. Let simmer 5 minutes to reduce slightly.

4. Slow Simmer

Return beef to the pot. Add crushed tomatoes, beef stock, thyme, bay leaf, and figs (if using). Stir to combine.

Bring to a gentle simmer, cover slightly ajar, and cook on low for 2½–3 hours, stirring occasionally, until beef is tender and the sauce is thick and silky.

5. Finish & Serve

Remove bay leaf. Taste and adjust seasoning.
Serve over wide pasta with grated cheese and a scattering of fresh herbs.

Serving & Pairing Notes

  • Best with pappardelle, wide noodles catch the sauce beautifully

  • Finish with olive oil drizzle or butter for extra silkiness

  • Pair with Windmill Red, OBVIOUSLY.

  • Enjoy!

Cork to Fork: Grilled Albarino Chicken with Charred Corn and Peach Salsa

Williamson Cork to Fork Presents:

Grilled Albariño Chicken with Charred Corn & Peach Salsa

🍗 For the Chicken + Marinade

  • 4 boneless, skinless chicken thighs or breasts
  • ½ cup Williamson Albariño
  • 3 tbsp olive oil
  • 2 tbsp honey
  • Zest + juice of 1 lemon
  • 3 garlic cloves, minced
  • 1 tsp smoked paprika
  • ½ tsp chili flakes (optional, for a kick)
  • Salt + pepper to taste

🥭 For the Corn & Peach Salsa

  • 2 ears of corn, husked
  • 2 ripe peaches, diced
  • ½ small red onion, finely chopped
  • 1 jalapeño, finely chopped (optional)
  • Juice of 1 lime
  • ¼ cup chopped fresh cilantro or basil
  • Drizzle of olive oil
  • Salt to taste

 

🔥 Instructions
1. Marinate the Chicken
In a bowl or zip-top bag, whisk together the Albariño, olive oil, honey, lemon zest + juice, garlic, paprika, chili flakes, salt, and pepper. Add the chicken and marinate for at least 1 hour, or up to 6 hours in the fridge.
2. Grill the Corn
Preheat your grill to medium-high. Grill the corn directly over the flame, turning occasionally, until lightly charred (about 8–10 minutes). Let it cool, then cut the kernels off the cob.
3. Make the Salsa
In a bowl, mix together the grilled corn, peaches, red onion, jalapeño, lime juice, olive oil, and herbs. Season with salt. Let it sit for 10–15 minutes for the flavors to meld.
4. Grill the Chicken
Grill the marinated chicken for about 5–7 minutes per side (depending on thickness) until nicely charred and fully cooked through. Let it rest for a few minutes before slicing.
5. Plate & Serve
Serve the sliced chicken over a bed of the charred corn and peach salsa. Garnish with extra herbs and maybe a squeeze of fresh lime. Pair with a chilled glass of Williamson Albariño for the full experience.

🔄 Optional Add-ons:
Serve with grilled sourdough, couscous, or a bed of arugula.

Add avocado to the salsa for creaminess.

Want a vegetarian version? Swap chicken for grilled halloumi or portobello mushrooms.

Williamson Cork to Fork: When Sweet Meets Heat!

Welcome to July!

We’re in the midst of a beautiful summer here in Idaho, and while perhaps talks of HEAT aren’t what you’re daydreaming about while the temps rise – this recipe is sure to refresh the pallet in the best way. We’re pairing our delightfully sweet Nectar with some spicy chicken wings! Keep scrolling and take some notes: Cork to Fork: When Sweet Meets Heat is here!

Servings: 4-6
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: ~1 hour

Ingredients

For the Wings:

  • 2.5–3 lbs chicken wings (split and tips removed)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp garlic powder

For the Spicy Sweet Nectar Sauce:

  • 1 cup Williamson Nectar wine
  • ¼ cup honey
  • 2 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 2 tsp fresh lime juice
  • 1 tbsp finely grated fresh ginger
  • 2 cloves garlic, minced
  • 1–2 tsp red pepper flakes (adjust for heat)
  • 1–2 tsp sriracha or hot sauce (optional, for extra kick)
  • 1 tbsp cornstarch + 2 tbsp cold water (slurry)

Garnish (optional but encouraged):

  • Fresh cilantro or parsley, chopped
  • Thinly sliced red chili
  • Lime wedges
  • Toasted sesame seeds

 

Instructions
1. Prep and Roast the Wings
Preheat oven to 425°F (220°C).

Pat chicken wings dry with paper towels (this helps them crisp).

In a large bowl, toss wings with olive oil, salt, pepper, smoked paprika, and garlic powder.

Arrange wings in a single layer on a parchment-lined baking sheet or on a wire rack over a baking tray.

Bake for 40–45 minutes, flipping halfway through, until golden, crispy, and cooked through.

2. Make the Sweet & Spicy Nectar Sauce
While wings bake, combine Nectar wine, honey, brown sugar, apple cider vinegar, soy sauce, lime juice, ginger, garlic, red pepper flakes, and sriracha (if using) in a small saucepan over medium heat.

Bring to a simmer, stirring occasionally. Let reduce by about ⅓ (this takes ~10–12 minutes).

Mix cornstarch and cold water into a slurry, then whisk into the sauce.

Continue cooking until the sauce thickens to a glossy glaze, about 2–3 minutes.

Taste and adjust: add more lime for acidity, more heat, or more honey depending on your preference.

3. Toss and Serve
Once wings are done, transfer them to a large bowl.

Pour the warm Nectar sauce over the wings and toss to coat evenly.

Plate and garnish with fresh herbs, red chili slices, lime wedges, or sesame seeds.

Serving Tip
Pair with chilled glasses of Nectar, a tangy slaw, or grilled peaches for a full “sweet meets heat” spread!

 

 

May’s Featured Wine of the Month

May’s Featured Wine of the Month
We’re featuring a different wine each month during which you can purchase the special wine at a premium price!

This month is…

The delightful 2023 Grüner Veltliner!

This beautifully clear pale yellow wine sports tropical fruit and crisp apple aromas that are rounded off with mild minerality and hints of thyme or clover. The zesty flavors of tangy citrus and starfruit start on your palate then segue to flavors of peach, lemon, and sweet apple on the finish.

 

Food Pairings: The zesty acid in this wine makes it a wonderful pairing with fatty dishes. Fried chicken, smoked ham, herbed & buttered young potatoes, even ramen or pho. We think this wine would also be great with shellfish, a cold summer noodle salad, and soft cheeses like appenzeller, chevre & feta. Herbs that would go well are tarragon, parsley, thyme, dill, and mint.


finished casserole with risotto on white speckled background

August – Williamson’s Cork to Fork!

This week’s Cork to Fork is starting off August right as we cheers to our featured Wine of the Month with Albariño! (In case you haven’t heard, it’s also 10% off right now – so – do yourself a favor and grab a couple bottles at the tasting room).
Risotto alla Nerano

close up of risotto in casserole dish garnished with leafy greens

The star of this risotto is zucchini. A summer vegetable with basically no flavor at all, delicate in texture, but lots of potential. It’s highlighted in a unique way by frying, cooling, then incorporating into a velvety risotto with shallot, garlic, parmesan, and basil. When you take your first bite it is heaven. Let’s begin!
bottle of albarino laying on a kitchen counter with a selection of zucchini, shallot, parmesan cheese,rice and cooking oilGrab either a cast iron pan, a Dutch oven, or a deep fryer and fill it with Sunflower or Safflower oil. It has a high smoke point and completely neutral flavor. I used a cast iron pan with high side walls and put about two inches worth of oil in the pan. I turned the heat on medium/low and let time do its thing.
With either a mandolin or the knife skills of Gordon Ramsey, slice your zucchini into thin rounds. If it seems like you have a mountain of zucchini and that you couldn’t possibly consume all that’s before you – zip that lip. It’s going to basically disappear. I used 5 zucchinis and once the frying was complete I was left with about a cup and three-quarters of fried zucchini goodness. You want a nice golden color on them, too, and that medium to low temp on your stove should be able to produce that just fine with a little patience.

thin coins of zucchini frying in a cast iron pan with an inch of oil

Here’s a plot twist for this recipe: put it in a bowl, cover with plastic wrap, and stick it in your fridge overnight. Or at least 8 hours. You want to fry these and then let them soften. It’s all a part of the process.
If you’ve made risotto before, the remainder of this recipe will all be very intuitive. If you’ve never made risotto before, I promise you it’s nowhere near as complicated as you might assume – it simply takes patience.
Take olive oil and heat it in a skillet over medium low. Finely chop your shallot and mince your garlic. Slide them into the hot oil and let them become translucent and fragrant before adding in your arborio rice. For a few minutes, let those flavors marry. Then, grab your Williamson Albariño and pour in about a cup and a half to deglaze the pan. Aggressively stir with a wooden spoon and get any stuck on bits from the bottom loosened up and let them join the party. Now you’re beginning the next phase of this recipe.wine is being poured into a dutch oven containing rice, shallot, and garlic*tip* Arborio rice is a variety of rice rich in starch, which is what causes this dish to be creamy. A real risotto will never have cream added to it. Its creaminess is provoked from each grain as you stir and incorporate more liquid as time goes on.
Once the liquid is 90% depleted (and your rice is beginning to look plumper and creamier) add in another cup to cup and a half of stock. You can use chicken or vegetable – whatever you prefer. Stir, stir, stir. This is where you’ll be for the next 30 minutes: in front of your stove stirring.
As the liquid depletes – replenish. I repeated this step 6 times before my risotto was tender with the slightest of slight toothsomeness. You don’t want the rice to stick in your teeth, and you also don’t want it to be complete mush. Use judgement and taste test along the way.
Right when it appears you’re about 85% of the way done with your stock replenishment journey, add in the refrigerated zucchini. Plop it in, add maybe your last or second to last round of stock, and start stirring (again, sorry, I know) but, this is it! “Alexa, play that song about a final countdown or something”.
fried zucchini on top of risotto before stiring
*tip number two* Don’t salt your risotto. I understand the desire to have a well-seasoned dish – trust me. But the final step is adding parmesan, a very salty cheese, and if you salt your dish and then add a highly salty component, you may discover a disappointment.
Once you’re confident you’ve got a well-cooked risotto preferable to your taste, add in parmesan cheese. I tend to lean toward the “good stuff” for occasions like this, and freshly grated some Parmigiano Reggiano. Add it in, stir (SORRY about the stirring), and taste for salt. I ended up adding a couple pinches of sea salt at the end to make it perfect.
Garnish with additional zucchini (I saved a few delectable pieces), basil, and an additional sprinkling of parmesan. Serve on your favorite plate with a glass of Williamson Albariño, sit back, and enjoy every second of your efforts.
It’s safe to say this meal takes some time. It’s also safe to say it’s worthy of it. We hope you enjoy this week’s Williamson Cork to Fork and the kick off to what will be a fabulous month of recipes highlighting our beloved Albariño.
Cheers!

INGREDIENTS
5 medium (7-8 inch) zucchini
1 ½ cups arborio rice
1 ½ cups Williamson Albariño
32oz Sunflower or Safflower oil
1 ½ quarts of stock, vegetable or chicken
2 shallots
3 gloves garlic
3 TBS olive oil
½ cup grated Parmigiano Reggiano plus extra for garnish
Basil for garnish
Salt to taste


cast iron skillet with broiled apricots and brie garnished with blackberries and slivered basil

July – Williamson’s Cork to Fork!

Our final goodbye to our July Wine of the Month, Blossom Rosé, and a hat-tip to the delicious apricots grown in our orchard for being the star of the show.
                              Pan Roasted Apricots with Brie and Blackberries

fresh whole apricots with blackberries, fresh basil and a slice of brie gathered together on flat service
Talk about an easy and refreshing way to end your day – or hey, start it. Maybe even have it for lunch. Everything is made up and the points don’t matter – do what makes you happy with this one, folks.
As your (preferably) cast iron pan is heating up on the stove over medium heat, turn on your oven’s broiler on high and let it warm up. This comes together fast, by the way, and I love working with cast iron, but any oven durable pan will be fine.
Halve your apricots and remove the pit, set those aside and grab your brie. Cut the brie into slices about ¼ inch thick and then make squares that nestle into the center of the apricots where the pit once was. If you want them cheesier, make the cheese thicker, this is your life – live it. Set the cheese aside. Wash your blackberries, set those aside, grab your basil leaves and make a nice chiffonade. (Roll the basil leaves up and take a knife and cut it into thin strips. It’s basically basil confetti and when life includes basil confetti, life cannot be bad).
wine bottle of rose wine plus fresh blackberries, basil, brie, and apricots
Now that you’ve got all your ingredients prepped and ready and your pan is hot (not at a smoking point though, don’t want that, you just want a nice sear/sizzle temp) you’re going to take your butter and let that melt, then evenly distribute your sugar and place the apricots flat side down into the butter and sugar. This is going to start the delectable caramelization that will make this dish sing.
halved apricots face down in skillet with butter
After a few minutes of letting the apricots caramelize, grab that lovely Blossom Rosé and deglaze the pan with about ¼ cup of the wine. Once that’s nearly evaporated and you’re left with a glossy syrup drenching the apricots, remove the pan from the heat and take either a spatula or tongs and flip the apricots cut side up.
Here’s the last minute assembly: place the squares of brie down first, then a blackberry. That’s it. Slid it under your broiler and watch carefully. You do NOT want to walk away from this. Depending on how your broiler behaves this could take 10 seconds or 75 seconds, but you want that cheese to get a few bubbles and brown spots and then you’re done. *note, the blackberries may change color, but they’ll still taste incredible!
apricots face up in cast iron skillet with brie and blackberries in the hollow of each, garnished with slivered basil
Sprinkle with your basil and serve by itself or, if you love yourself – with ice cream! This dish is the perfect mix of sweet and savory and is a delicious nod to summer flavors. We hope you enjoy!

INGREDIENTS
4 apricots, halved
3 TBSP butter
1TBSP sugar
1/4 cup Blossom Rosé
1.5 – 2oz of brie cheese, cut into squares
8 blackberries
Basil for garnish