Amy LaBelle’s Blackberry Gin Limoncello
- 1.5oz Gordons Dry Gin
- 2oz Amy’s Limoncello
- .5oz lemon juice
- 1oz simple syrup
- Fresh Blackberries
Instructions: Muddle 4 or 5 blackberries in glass, pour other ingredients in a shaker filled with ice. Shake 30 seconds and pour over muddles blackberries. Garnish with Lemon.
Amy LaBelle’s Beef Bourguinon
• 1 tablespoon good olive oil
• 8 ounces salt pork, diced
• 3 pounds beef chuck cut into 1-inch cubes
• 1/2 cup Hennesey/Cognac
• 3 tablespoons Wondra or other light flour
• Sea salt
• Freshly ground black pepper
• 1 pound carrots, sliced diagonally into 1-inch chunks
• 2 yellow onions, sliced
• 2 teaspoons chopped garlic
• 1 (750-ml) bottle good dry red wine, such as LaBelle Winery Red Alchemy
• 2 to 2 1⁄2 cups canned beef broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves
• 4 tablespoons (1⁄2 stick) unsalted butter, at room temperature, divided
• 1 pound frozen small whole onions
• 1 pound mushrooms, stems discarded, caps thickly sliced
Instructions: Preheat the oven to 250 egrees. Heat the olive oil in a large Dutch oven. Add the salt pork and cook over medium heat for 8 to 10 minutes, stirring occasionally, until lightly browned. Remove salt pork with a slotted spoon to a large late. Leave fat from salt pork in pan and add olive oil. Dry the beef cubes with paper towels and then sprinkle them with flour, salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set side. Toss the carrots, onions, 1 tablespoon of salt, and 2 teaspoons of pepper into the fat in the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic, frozen onions, and mushrooms and cook for 1 more minute. Deglaze the pan with Hennessy or Cognac. Add the beef and salt pork back to the pot and add the wine plus enough broth to almost cover the beef. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid, and place it in the oven for about 2 hours, or until the meat and vegetables are very tender when pierced with a fork. Remove from the oven and place on top of the tove. This works beautifully with a cast-iron dutch oven. Serve over mashed potatoes or polenta. Enjoy!
¼ cup canola oil
2 tablespoons flour
3 tablespoons chili powder
1 (8 ounces) can tomato sauce
6 ounces chicken broth
2 ounces LaBelle Winery Heirloom Tomato Cooking Wine
2 teaspoons ground cumin
1 tablespoon garlic, minced
½ teaspoon onion powder
¼ teaspoon salt
10 corn or flour tortillas
3 cups shredded cheddar jack
In a saucepan on medium heat, heat the canola oil. Add in the flour and chili powder and stir. Cook this until the bright red color at the beginning turns into more of a brown-ish color.
In a small bowl, combine the tomato sauce, chicken broth, LaBelle Winery Heirloom Tomato Cooking Wine, cumin, garlic, onion powder and salt. Whisk until the ingredients are fully combined.
Add the mixture into the saucepan and whisk until all ingredients are fully combined. Cook your enchilada sauce for 8-10 minutes while occasionally stirring until the sauce thickens. One the sauce is finished, set it aside. Preheat your oven to 350 degrees.
Place a tortilla onto a cutting board, fill with cheese, and roll it up. Place the cheese-filled tortilla into an oven safe pan. Repeat this process until all tortillas are in the pan.
Pour your prepared enchilada sauce over the top of the tortillas and top it off with any remaining shredded cheese. Bake at 350 degrees for 15-20 minutes or until the cheese is melted and the top is slightly browned.