Healthy on You cooking class recipes with Halter Ranch wine pairings

In January 2017 Halter Ranch partnered with Samantha Binkley from Healthy on You in Rancho Santa Fe for her Healthy Girlfriends Getaway Cooking Classes, the classes were a hands-on cook-and-eat with a four course menu paired with Halter Ranch wines.

Healthy on You cooking classes combine luxury and simplicity in an intimate and enjoyable environment. Guests learn kitchen basics and how to prepare healthy gluten free meals, helpful kitchen tools and must-haves to make cooking easier and enjoyable, and simple tips to make eating healthy on busy week nights a breeze. 

Below are the recipes from the cooking classes and the wine pairings, we hope you enjoy!


Lemon Sole Pinwheels Stuffed with Fresh Crab, Artichoke and Spinach

Paired with the Halter Ranch 2016 Rosé

This is a surprisingly easy meal to prepare and the results are visually stunning. If you enjoy fish as a part of you healthy living lifestyle, this recipe is a game changer. It’s low calorie, delicious and fast. 

Ingredients:

Serves 4

4 large skinless lemon Sole fillets

6 oz.  lump crabmeat picked over for any shells

1 cup artichoke hearts

1 cup fresh spinach chopped

1 tbsp. onion minced

1 garlic clove minced

1 tbsp. fresh lemon juice

2 tbsp. low fat mayonnaise

¼ cup breadcrumbs

1 tsp. chopped fresh tarragon

¼ tsp. salt

¼ tsp. ground pepper

Zest of 1 lemon

1 tsp. Healthy On You® Fish Lovers Spice

4 thin slices of lemons Slice

Fresh dill for garnish

Preparation:

Pre heat oven to 350F.

Coat the bottom of a medium sized sheet pan with olive oil and place four slices of lemons on the pan where you will place each roll of fish. In a medium sized bowl start with adding the artichoke hearts. Using a wooden spoon, break up the artichokes so the leaves are separated and there are no lumps. Add the crab, spinach, mayonnaise, breadcrumbs, onion, garlic, tarragon, lemon juice, lemon zest and salt and pepper. Combine well divide out into four parts.

Separately, lay your fish flat and season lightly with salt and pepper. Spoon the crab mixture onto the larger end of the fish. Gently roll the fish making sure the mixture stays inside. Place the rolled fish seam-side down on top of the sliced lemon, repeat for the other three fillets.

Once in the pan, spray with a light coat of olive oil, sprinkle the Healthy on You ® Fish Lover’s Spice on top of all four pieces of fish. Place in the oven and bake for 25-30 minutes. Garnish with fresh dill and more lemon slices.


Watercress and Parsley Soup with a Poached Egg

Paired with the Halter Ranch 2015 Grenache Blanc

This recipe is great for an easy week night meal-so healthy and filling too. It’s packed with antioxidants from the highly nutritious watercress. You can omit the egg, use vegetable stock and substitute the unsalted butter for more olive oil for a complete vegan meal. 

Ingredients:

Serves: 4

2 tbsp. olive oil

2 tbsp. unsalted butter

4 cups torn watercress, rinsed and drained

¼ cup chopped fresh parsley

1 sweet onion chopped

2 small russet potatoes peeled and chopped

2 cups celery ribs, chopped

4 cups low-sodium chicken or vegetable broth, plus more for thinning soup

1 cup coconut milk

4 small eggs

1½ tsp. sea salt

½ tsp. freshly ground pepper

Preparation:

Melt the butter and oil in a large saucepan over medium heat. Add onion; reduce heat to medium-low, and sauté, stirring occasionally, 8 minutes or until onion is tender. Add potatoes and celery. Cook, stirring occasionally, 5 minutes.

Add broth, coconut milk, salt and pepper; bring to a low boil over medium-high heat. Reduce heat and simmer 25 to 30 minutes or until potatoes are tender. Remove from heat and stir in watercress and parsley. Let cool slightly.

To poach the eggs: fill a medium saucepan about ⅔ full with water and bring to a boil. Reduce the heat so the water is at a gentle simmer. Crack the eggs one at a time into a small measuring cup with a handle. Gently swirl the egg so the egg white coats the yolk. Then pour the egg into the simmering water. Swirl the loose white parts around the yolk with a spoon. Let set for 4 minutes and remove with a slotted spoon (two at a time is manageable.)

Finish the soup: Using an immersion blender, puree the soup in the pot until smooth. If you don’t have one, pour soup in two batches into the bowl of a food processor or blender, and puree until very smooth. Pour soup back into the pot to warm. If the soup is too thick, add more milk or stock. In individual bowls, add the poached egg to the center of soup.  Keep in mind if the soup is too thin, the egg will sink to the bottom. Garnish with additional parsley, if desired.


Steamed Winter Vegetables

Paired with the Halter Ranch 2014 CDP

This recipe takes eating the rainbow to a whole new level. Adding colorful root vegetables and squashes up the nutrition level and adds to the delicious flavor of this healthy vegetable side. As a base, it lends itself to all types of other flavors including garlic, soy or fish sauce, and an array of herbs. This simple version pairs great with the lemon sole pinwheel recipe.

Ingredients:
Serves 4

1 cup small Brussels sprouts (whole)
1 cup rainbow carrots diced
1 cup yukon gold potatoes diced
1 cup kabocha squash diced
1 tbsp. Healthy On You® Herbes de Provence spice
2 cups vegetable or fish stock
1 tbsp. olive oil

Sea salt and pepper

Preparation:

Thoroughly wash, clean and dice the vegetables. Note, when cutting the vegetables, make sure you keep the sizes consistent so they cook evenly. Next, using a slotted spoon or steamer basket, boil or steam the vegetables in individual batches for 3-5 minutes until cooked but still a little firm. Keep an eye on the water level so you don’t run low before you are finished.

Once all the vegetables are all steamed and set aside, heat a medium sized sauce pan then add the olive oil, and Herbes de Provence spice and let cook for one minute.  Add the stock and bring to a boil. Continue cooking uncovered, until the stock is reduced by half, then add in all the vegetables. Cook with the lid on and the flame on low for 5-7 minutes until all the vegetables are tender and the color is still bright. Season with sea salt and pepper and serve immediately.


Coconut Panna Cotta with Blood Orange Compote

Paired with the Halter Ranch 2010 Vin de Paille

This simple, yet beautiful dessert is low-cal substituting milk and cream with coconut milk. The blood orange compote is a perfect accompaniment to this seemingly decadent but light treat. Another great thing about this dessert is that it can be made up to three days ahead!

Ingredients:
Serves 4

1½ cups coconut milk (use full fat option)
2 vanilla pods split
1¼ tsp. unflavored gelatin powder (Knox brand)
5 tbsp. sugar
¼tsp. fine sea salt
6 blood oranges
2 tbsp. water
4 tbsp. coconut palm sugar
1tbsp. coconut palm sugar syrup (Wholesome brand)
2 tsp.cointreau
4 star anise pods
½ tsp. vanilla
½ cinnamon

Preparation:

Scrape the insides of the vanilla pods and set aside the vanilla bean paste. In a saucepan, add the coconut milk and vanilla, then sprinkle the gelatin over the mixture and let it rest for 10 minutes or so. Gently warm the pan (but do not boil) over low heat and add in the sugar and salt, stir gently until dissolved. Remove from flame and place in an ice bath- set a bowl over another bowl filled with ice and water, then add the mixture to the empty bowl. Stir the mixture over the iced water so it quickly cools down and thickens, (about 5 minutes) then pour into individual small glasses or ramekins ¾ full leaving room for the compote. Refrigerate for a minimum of 4 hours.

To make the blood orange compote: Start be squeezing the juice from two oranges. With the other four, peel and section each orange removing any white pith and seed. Do this over a bowl so you don’t waste any of the juices. What you should have left is just the flesh of the orange. Set aside.

In a small sauce pan, heat the water sugar and syrup and bring to a boil. The mixture will begin to bubble and caramelize. When it thickens, about 10 minutes, remove from heat and slowly add the orange juice and stir until combined well. Return the mixture to the heat and stir in the cointreau, vanilla, star anise and cinnamon. Bring to a boil then remove from heat; refrigerate allowing it to cool completely. Remove the star anise before adding to the top of your pan cotta. This can be made a day ahead to save time.

To learn more about Samantha’s upcoming cooking classes visit www.healthyonyou.com


Celebrating Cycling History at Halter Ranch

L'Eroica at Halter Ranch

L’eroica is an annual bike ride in Chianti that since its inception in 1997 has celebrated cycling’s history. Participants ride vintage bikes and dress in historic attire. For the first time ever, on April 11, L’eroica crossed the Atlantic and brought their show to Paso Robles, CA. L’Eroica began as a foundation for the protection and preservation of the last gravel roads in Tuscany. A portion of this year’s ‘proceeds of the event will be donated to Hospice SLO. Hospice of San Luis Obispo County is a comprehensive resource center providing nonmedical support through group and individual counseling programs that are free of charge.’
Halter Ranch was selected as a rest/refueling stop for this fantastic event. Cyclists stopped to have a sandwich and taste a little Halter Ranch wine. A total of 680 cyclists stopped by to refresh and have their ride passport stamped.


Sharing Experiences

Open seven days a week and almost 365 days a years (minus a couple of holidays), Halter Ranch is able to share what our staff believes to be a very special property and some delicious wines here in Paso Robles.   We feel honored when our guests share what they have encountered during their visit and/or the wines they have enjoyed.  We would like to share some of these experiences with you.  Cheers!

Victorian

 

http://culinary-adventures-with-cam.blogspot.com/2015/03/exploring-halter-ranch-wine-tour-and.html

1Ancestor

http://www.tastingpour.blogspot.com/2015/01/halter-ranch-cotes-de-paso-and-duck.html

winery_photo

 

http://www.thedrinksbusiness.com/2015/03/10-paso-robles-wineries-to-watch/

 


Circumnavigaton in the Defender

Defender - Halter Ranch Vineyard

 

The latest addition to the Halter Ranch vehicle pool is a revamped 1980’s Land Rover Defender which allows us to tour parties of up to 8 people around the entirety of the vineyard and winery.  Tours will take place at 10am Saturday and Sunday mornings initially with the addition of more days and times based upon demand.  The two hour journey begins on the historic half of the Halter Ranch property and circumnavigates the planted acreage before arriving at the winery. It offers an in depth look at our operation from bottom to top along with choice tastings at both the Ancestor Oak and the pinnacle of our planting in block 52.

This tour will be available by appointment (reservations@halterranch.com or 805.226.9455 ext. 36) to club members for $35 per person and the general public for $40 per person.

As the HRV train keeps moving we will continue offering additional tour and tasting options.  Keep an eye here on the blog and on our facebook, twitter, and google+ feeds for photos, updates, and a plethora of exciting new developments.  Check back here next Wednesday for some words from Kevin on what makes our vineyard so special.  Cheers until then!


The Collective

Sunset

 

As we have been alluding to on the blog over the past few months, the Paso Robles Cab Collective will be holding a series of events focused on Cabernet Sauvignon this coming weekend (April 24, 25, and 26).  You may recall a previous post featuring our 2011 Cabernet and a discussion as to why Paso Robles is uniquely suited to producing Cabernet Sauvignons of distinction.

2011 Cabernet Sauvignon is in a particularly delicious phase at the moment so we’ve decided to included some tasting notes and pairing recommendations here. (more…)


Distinctive

 

Poppys and Winery

Poppys and Winery

 

Given proximity to the Cabs of Distinction Weekend I’ve decided to devote this week’s post to the concept of distinction.  Specifically what might make a wine distinct, or not so distinct–perhaps even indistinct or homogeneous.  First, some definitions:

distinct

: different in a way that you can see, hear, smell, feel, etc. : noticeably different

: easy to see, hear, smell, feel, etc.

: strong and definite

homogeneous

: of the same or a similar kind or nature

: of uniform structure or composition throughout  (more…)

Happening Season

Old Speedsters and Winery

New looking old cars and new looking new winery

 

Event season is upon us!  Over the course of the next two months multitudinous opportunities to taste, and eat, and all around wine will be presenting themselves.  What follows is an update on various events (Incoming!) and a few details as we break ground on an exciting new project here at the ranch. (more…)


The Cab Collective and Rain

Collective - Halter Ranch Vineyard

 

As we’ve discussed in previous posts, Paso Robles is uniquely suited to growing and ripening Cabernet Sauvignon.  Additionally, while Cabernet is the most planted variety in the Paso Robles AVA, it is currently Paso Rhone varieties (such as Grenache, Syrah, and Mourvedre) that receive most of the attention in the critical scene and from  periodicals.  In response to this trend a group of Paso wineries who produce quality Cabernet Sauvignon have pooled resources to bring more attention to this noble variety.

The Cab Collective will be holding a Gala event at River Oaks Hot Springs on April 26, 2014.  Check the website here for details.  Additionally, individual wineries will be offering dinners and presentations over the course of the weekend.  Keep an eye on our events page for details about a Cabernet Blending and Barrel Symposium to be hosted by Kevin here in our wine club lounge.

Paso is uniquely suited for late ripening varieties such as Cabernet given its consistently hot and long summer in concert with proximity to the sea and the lateral arrangement of hillsides creating a nightly cooling effect from the coast.  High daily temperature with a 40 degree cooling swing overnight allows us to take Cabernet to a high degree of ripeness while maintaining acidity and tannin that give it stability in the cellar.

In other news, we received just under 6 inches of rain over the past 10 days, bringing us to 8 inches for the year overall.  While this is still far behind the average for this point in the season, we are in a distinctly more comfortable position than we were just two weeks ago.  Keep up those rain dances!  They seem to be helping ‘ )

Next week we will be presenting a fresh new video to celebrate the release of our delicious 2013 Rose.  Keep an eye on our YouTube feed, facebook page, Google+, and Twitter so you don’t miss out and if you enjoy the video, don’t forget to click those like buttons and share it with your friends.  Until next week, happy rainfall and cheers!

 

Collective - Halter Ranch Vineyard

The Pouring Rain


Bowl Day and Rain!

Rain - Halter Ranch Vineyard

The Rain Chain

 

Rain!?! What is that…?  It’s been so absent over the past year as to have become unfamiliar.  I know today’s focus will center around crowded living rooms in front of large HD televisions in many places, but for those of you with enough space in your vicinity do please dance a little jig and send in a mental request to the skies for a deluge.  All precipitation discussion aside, or tasting room is indeed open on this delightfully drizzly Sunday.

We can’t say that many of the staff onsite today swing too far in one direction or the other regarding the teams involved in today’s extravaganza.  That said, we have at least one ‘hawkish hyper-fan and a few Denver enthusiasts who we will refrain from naming to avoid incrimination.  Needless to say a bit of our energy today goes to support these mysterious compatriots.

In other news, we’ve begun offering charcuterie plates, both small and large (the larger is pictured below) that offer cheese, meats, nuts, a spot of fruit, delectibly warmed bread and our own Halter Ranch Olive Oil and Blackberry Balsamic.  At the moment, said plates are available only in the wine club lounge, though a few of the featured cheeses are available in the tasting room.

 

Rain - Halter Ranch Vineyard

New HRV Olive Oil and Balsamic with Bread

 

Do come visit us today whether for pre-bowl or in avoidance of bowl, we would delight in pouring for you!  And for all you avid superbowlers out there rooting for a team: luck and we hope your make-my-team-win rituals (whatever they may be-within the bounds of legality and social acceptance of course ‘ ) pan out.  Cheers!

 

Rain - Halter Ranch Vineyard

Large Cheese Plate

 


Bird Sightings and Event Updates

Bird - Halter Ranch Vineyard

The Winery as our Vineyard Sleeps

 

Over the past week we’ve had two vineyard hikes and were the featured wine for guest chef Suzanne Tracht’s Monday Night Supper at Artisan Paso Robles.  Suzanne hails from Jar in Los Angeles and is close friends with Chef Kobayashi. According to staff and club members who attended, the dinner was absoutely stellar.  If you haven’t yet, we’d highly recommend a visit to Jar in Los Angeles and to Artisan in Paso Robles.  Our next winemaker dinner will be taking place at Robert’s in Paso Robles on February 25.  For additional information check our events page.

Sunday’s hike took guests up the old airstrip to visit the Ancestor Oak before heading out to block 52 where guests caught a nearly bird’s eye view of the entire vineyard.  A similar hike with a slightly different route will take place on  February 15, sign up information is available here if you’re interested in partaking.

 

Bird - Halter Ranch Vineyard

Hiking up to the Ancestor Oak

 

Monday, Mitch hosted our yearly birdwatching trek accross the property where the following list was compiled by the group and generously provided for the blog by Neil Gilbert and Mary Hirsch: (more…)

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