Holiday Recipes

14 December, 2012




8 tablespoons Butter

½ cup of...

Garlic-Broccoli Pasta

30 September, 2012

½ pound pasta
1 head of broccoli cut into florets
1 onion
6 or more garlic cloves
½ cup Olive oil
salt and pepper to taste
1/3 cup of grated parmesan cheese
A squeeze of lemon...

Chaparral's Fruity Tooty Power Drink

30 September, 2012

In a large saucepan put all your yummy left over apples and pears
Try putting a few dates and raisin too
Add water depending on how many cups you want to make and bring it to the boil – turn down and let simmer for a few minutes

Quick & Easy Ceviche

30 September, 2012


CG Basic Reduction

30 September, 2012

2 tbs Butter
1/2 cup Sweet Vinegar 1/2 favorite red wine

Cook slowly in saucepan over med heat making sure not to boil.The key to this sauce is patience and stirring frequently until cooked down to half. Do not allow to caramelize. Great over a soft cheese...

Roasted Squash

30 September, 2012

Medium size squash
1/4 cup champagne mimosa vinegar
1/4 cup blood orange or meyer lemon olive oil

Peel squash and cut into 1-2 inch chunks
Whisk oil and vinegar
Pour dressing over squash and let marinade for an hour or more
Put entire contents in...

Chaparral Gardens Spinach Salad

30 September, 2012

1 bag spinach
1/2 med red onion fine sliced
1 1/2 cup red raspberries
1 cup honey roasted almonds
1/2 cup gorgonzola crumbles
3tbs of Chaparral Gardens Raspberry Vinegar
3 tbs extra virgin olive oil
Salt and pepper to taste


Wine Sauce For Ice Cream

30 September, 2012

Reduce peach vinegar, Riesling wine, and fresh or canned peaches together over medium heat until it reduces by half. Add cinnamon and nutmeg to taste while reducing. Allow to cool to room temperature or serve slightly warm over vanilla ice cream.

Peach Vinaigrette

30 September, 2012

Mix peach vinegar with olive oil and fresh herbs to create the perfect dressing for summer salads. Think field greens, feta, citrus, red onion, candied nuts, dried cranberries, and avocado.

Pan Seared Scallops with Peach Vinegar Reduction

30 September, 2012

Heat a pan to medium-high heat, and add 1 to 2 tbsp of olive oil. Pat dry 3 to 4 scallops (room temperature) per person and lightly season with kosher salt. Sear scallops for 1-1/2, minutes per side, and then remove to a plate. Lower heat to medium and add...