Blue Cheese Mussles and Sparkling Blueberry. At this years Maine Fare we Paired our Sparkling Blueberry with a wonderful mussel dish prepared by Stonewall Kitchen’s chef Patty Roche. The dish is Blue Cheese Mussels

Dishes that have worked for us

CiderBraten

Our wine maker is not a big fan of vinegar, so he modified the classic Saurbraten recipe from Joy of Cooking to use our Rough Cut Cider. It was quite a nice modification made even better cooked over a camp fire. But start early, cooking time can be as long as 4 hours.

 

3 lb boneless beef pot roast

Rub with pepper to taste and 1 garlic clove halved

 

Place the meat in a glass bowl or I like to use a zip lock bag for this

 

Combine and heat in a sauce pan until sugar dissolves, do not boil:

4 cups Blacksmiths Rough Cut Cider

½ c sliced onion

2 bay leaves

1 t black peppercorns

¼ c sugar

2 t caraway seeds

 

Pour over the meat and refrigerate covered for 2-4 days turning occasionally - this is where the zip lock bag works well.

 

In a Dutch oven heat

2 T oil

Brown the meat on both sides add the reserved marinade and simmer until the meat is tender (1 ½ to 2 ½ hours) turning every 30 minutes. Some roasts can take up to 4 hours so start early. When the meat is tender, remove to platter.

 

Skim fat from liquid and combine with an equal amount of flour to make a roux. Cook for 3-5 minutes. Add roux to liquid to thicken. Add:

1 c  sour cream

Heat but do not boil

 

Serve the meat with the gravy on the side.

 

Coq Au Elderberry (adopted from Joy of Cooking)

Not really a modification, but using our dry Elderberry as the red wine in Coq Au Vine.

 

3 ½ to 4 ½ lb chicken parts preferable boned

Salt and pepper to taste

4 oz thick cut bacon

 

Brown bacon in a Dutch oven. Remove to  plate. Brown the chicken parts on both sides (7 min) and remove to plate.

 

Add

1 c chopped onion

½ c chopped carrot

Saute for 10 minutes

 

Stir in 3 T flour to make a roux about 5 min

 

Stir in:

3 c Blacksmiths Dry Elderberry wine

1 c Chicken stock

2 T tomato paste (I left this out because I forgot it)

2 bay leaves

½ t dried thyme

½ t dried marjoram or oregano

 

Bring sauce to a boil, stirring constantly. Add bacon and chicken. Return to a boil and then reduce heat to a simmer. Cook until the chicken thigh registers 180 F. 25-35 min.

 

While chicken is simmering, saute:

1-2 c peal onions in 3 T butter for 5-8 minutes until lightly browned. Add:

8 oz. Sliced mushrooms

 

When chicken is done, remove the chicken to a platter and cover. Remove bay leaves. Return the sauce to a boil and reduce. Add pearl onions and mushrooms. Pour the sauce over the chicken and serve.