It’s here!! We have been eagerly anticipating the launch of our new Facebook app, Share Your Family Recipes – a place where fans can browse, post their own, comment on, and share recipes with others. Some of the categories to post in include: Appetizers, Desserts, Soups & Stews, Beverages, Main Course and Side Dish recipes. You can even suggest the perfect Concannon wine to pair with your dish!
A few of our family recipes are already in there for you to try, so get to browsing and feel free to post your own – we’d really like to try out your favorite recipes or meals that mean something to you. Here’s one that is special to our family (pairs well with Merlot, by the way!):
Vegetarian Shepherd’s Pie
2 lbs russet potatoes, peeled, 1 inch chunks
1 1⁄2 c buttermilk, divided
4 tbsp butter
1 1⁄2 c each trimmed and cut up shiitake and cremini mushrooms, leeks, carrots, parsnips and turnips
4 tbsp extra virgin olive oil, divided
2 garlic cloves, chopped
2 t chopped thyme leaves
1 c thawed frozen peas
2 c Concannon Conservancy Merlot
1‐1 1/2 c vegetable broth
2 tbsp chopped parsley
Cook potatoes in water to cover until tender, 15 minutes. Drain and return to pot. Add 1 cup buttermilk and butter and mash until smooth. Add more buttermilk, if too thick. Season with salt .Cook 1⁄2 c each of the vegetables and 1 garlic clove in 2 tbsp olive oil until tender. Add Concannon Conservancy Merlot and thyme. Boil until wine is reduced by half and puree in food processor with 1 c broth. Add more broth if too thick. Wipe out skillet; add remaining 2 tbsp olive oil and cook 1 c each remaining vegetables, garlic and thyme until browned and tender, about 10 minutes. Fold in sauce and spread in 9‐ inch deep pie plate. Spoon potatoes on top. Bake in 400°F. oven until bubbly and potatoes brown, about 25 minutes.
Cheers to sharing family traditions!