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Recipes

Whether it's the annual All-Farm Dinner, the biannual Crawfish Boil, an Imbibers' Club Pick-Up Party, heck, even lunch, we are very blessed at Buttonwood Farm with the produce that's pretty much available year-round. Buttonwood wines to pair with the dishes and a tradition of good cooking stretching back to New Orleans - Life is indeed a Peach!

Seyburn's Pork Tenderloin

Sauté a handful of chopped shallots in a little olive oil until just beginning to be transparent. Place 2 halves of a pork tenderloin (cut crosswise) in the sauté pan, sideby- side, leaning on each other if necessary, and brown briefly on 4 sides, leaving centers very rare. Put meat in baking dish in warm, not hot, oven. De-glaze sauté pan with a half to one cup of red wine. Add a little Buttonwood Farm dried herb of choice (thyme, Herbes de Provence, oregano, etc), salt, pepper and crushed garlic. Let the juices bubble on simmer, adding a little water if necessary, for about 5 minutes. Add Wondra or a little flour to thicken the sauce, still on simmer, then add the meat, sliced in 1/2- to 1/4-inch slices. Heat gently to finish cooking but don’t over-do it!!

Baby Potatoes, Italian/German style

(Learned from an Italian in Rome whose mother was German) Boil small red potatoes or young white boiling potatoes until buttery-soft when poked with a fork. Drain and transfer to serving bowl. Toss with finely chopped mature onions, grated horse radish, olive oil, chopped parsley and salt and pepper to taste.

Ed’s Olive Oil Cake
(Ed is our Office Manager Jan’s husband, the recipe is adapted from the Food Network)

1 ½ cups all-purpose flour
1 cup sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 cup Buttonwood Extra Virgin Olive Oil
3/4 cup milk
1/4 cup orange liqueur
1/4 cup fresh orange juice
2 eggs
1 or 2 unpeeled, cored and grated apples (baking apple type)

Preheat over to 350º
Sift together flour with next 5 ingredients
In a large (separate) bowl, whisk together olive oil, milk, OJ and eggs
Stir into that the grated apples and flour mixture until blended
Pour mixture into a well greased 9-in round cake pan
Bake for 40 minutes or until toothpick comes out clean.
Cool for 20 minutes before removing from pan.

Tomato Bisque
From Miss Delphine's cookbook

3 Tbsp. butter, small cubes
1 onion, finely chopped
½ clove garlic, chopped
5 tomatoes, sliced, unskinned
2 tsp. tomato paste
2 Tbsp. flour
2 cups stock or water
½ cup cream
2 tsp. butter
2 tsp. finely chopped chives
2 tsp. finely chopped parsley (or basil!)
1 tomato, skinned, seeded and chopped

Melt the butter in a pan. Add the onion and garlic and saute. Cook for one minute. Add the sliced tomatoes and cook briskly for five minutes. Add the tomato paste, flour and cook for one minute. Slowly add the water, stirring constantly. Bring to a boil, stirring occasionally. Push the mixture through a strainer and return to the pan. Simmer for 15 minutes. Add the cream and the 2 tsp. butter slowly, a little at a time. Add the chives and the parsley or basil. Finally, add the chopped tomatoes.

Serve warm.

Fish with Thyme and Verjus
From Seyburn

1 ½ Tbsp. olive oil
2 Tbsp. coarsely chopped shallots
½ pound any fillet of your favorite white fish (monkfish, sole, halibut, etc.)
¼ cup Buttonwood Verjus
About 2 tsp. soy sauce
About 1 tsp. dried thyme
Lemon juice to taste, if desired

Saute the shallots in oil over a medium burner until they are beginning to brown; put the fish in with the shallots and let cook until rare, turning once or twice (don't worry if the shallots get very brown; it adds flavor). Transfer fish to warm plate and cover with foil (will continue to cook a little). With burner still on medium, put Verjus, soy sauce and thyme into the pan with the shallots and oil and let simmer. Continue to reduce sauce for a couple of minutes, adjust seasonings, then pour sauce over fish and serve.

Roasted and Herbed Almonds
From Seyburn

Spread whole raw almonds on a baking sheet and place in a 400-degree preheated oven. Turn the oven off and check the almonds in 30 minutes. To determine if roasted enough, take one out and let it cool before tasting. The almond should be crisp and slightly toasted-tasting.  Let the almonds cool before tossing with the following mixture to taste: almond or olive oil, dried herbs such as Buttonwood Mediterranean Blend or other savory herb(s), cumin powder, salt. Any combination of herbs and/or spices is possible. Can even go the hot pepper or cinnamon route. 

Buttonwood Crab Cakes

1 lb. crab
½ cup chopped onion
½ cup chopped red bell pepper
½ cup chopped green bell pepper
2 eggs
3 Tbs. Buttonwood Sauvignon Blanc
1 Tbs. white Worcestershire sauce
1 Tbs. lemon juice
1 Tbs. grated lemon rind
1 Tbs. chopped basil
1 Tsp. dry mustard
½ Tsp. ground red pepper
2 cups seasoned bread crumbs
2-4 Tbs. butter

Gently combine crab, vegetables, seasonings and one cup of
bread crumbs. Shape into four large patties. Lightly dredge in
remaining one cup bread crumbs. Melt butter in skillet. Add
patties and cook over medium heat until golden on
both sides.

Lemon Peach Cups

Frozen mini pastry cups
2 cups mascarpone cheese
Zest from 1 Meyer lemon
½ cup Buttonwood Ginger Peach Preserves
½ cup crushed almonds

Combine lemon zest and cheese. Fill pastry cups with cheese
mixture. Top each cup with a dab of preserves and sprinkle with almonds. Makes about 24 cups.

Buttonwood Shirmp and Scallop Ceviche

½ pound of shrimp
½ pound bay scallops
1 Tbs. salt
Juice from 4 limes
Juice from 3 lemons
5 green onions, chopped
1 clove of fresh garlic, diced
1 tomato, chopped
1 avocado, peeled and cubed
1 jalapeño, seeded and chopped
1 cup cilantro chopped

Combine uncooked shrimp and scallops with salt, lime juice
and lemon juice. Refrigerate for one hour. Add garlic, onion,
tomato, avocado, jalapeño and ½ cup cilantro and mix. Serve
in cocktail glasses or glass bowls with additional cilantro and tortilla chips. This makes a great appetizer for four people.

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Baked Pork Shoulder
From Seyburn

4 pork shoulder steaks
1 red onion, coarsely chopped
2 garlic cloves, coarsely chopped
1/2 - 1 cup red wine
2 tbsp olive oil
4 tsp fresh or dried herbs (pungent ones like oregano and thyme or sage and rosemary (sparingly)

A terracotta baking dish is perfect for this recipe, however an oven-proof casserole/baking dish with a lid will do. Pre-heat the oven to 375°. Put the onion and garlic on the bottom of the pot; place the meat on top. Pour in the wine and sprinkle with the olive oil and herbs. Cover and bake for two hours.

Savory Chard
From Seyburn

2-3 bunches of Chard (could also use beet greens, spinach or similar greens)
3 tbsp exta-virgin olive oil
5-8 cloves of garlic, crushed or chopped
1 cup Parmesan or Pecorino cheese
Salt and black pepper, to taste

Chop, very coarsely, 2 or 3 bunches of any kind of fresh chard, including the stems. Put in basin of cold water to wash. Heat olive oil in a stock pot and when very hot, use strainer to transfer very wet chart to the pot. Cover and reduce heat to simmer and let cook for 20 minutes, stirring occasionally. Add the garlic, then continue to simmer with top off to reduce the remaining liquid to almost nothing. Add cheese, salt and pepper. Check for saltiness and add if desired. Finish with a little more olive oil and serve.

"Green" Beans

2 pounds Canarios beans
4 cups chicken broth
1 medium onion, chopped
3 cloves garlic, minced
3/4 tsp cayenne pepper
1 tsp salt
1 can tomatillo sauce
1 can diced green chilis
3 tbsp ground cumin
5 green onions
1 cup cilantro, plus extra for garnish
2 1/2 cups grated Monterey Jack cheese

Cover beans with water and soak overnight. Drain and rinse. In a large heavy pot, combine beans, chicken broth, onion, garlic, cayenne pepper and salt and bring to a boil. Reduce heat, cover and simmer 1 1/2 to 2 hours. In a blender, puréee tomatillo sauce, diced green chilies, ground cumin, green onions and cilantro. Pour into pot. Cover and cook for 30 minutes. Top each serving with grated Monterey Jack cheese and more cilantro.

The Real Men Cook award-winning Boeuf en Daube
Paired with Buttonwood Cabernet Franc
adapted from Miss Delphine's Cookbook by Dave Robinson

1 Tri-tip (about 3 lb), cut into 1" cubes
1/4 cup flour
salt & pepper
1/2 cup Buttonwood Mediterannean herb mix
1/2 lb bacon, chopped
2 cloves garlic, chopped
1lb carrots, chopped
1lb mushrooms, sliced
1lb small white onions
1 cup Buttonwood cooking sherry
1/2 bottle red wine, plus a glass for the cook

Mix the flour, salt & pepper and herbs then toss the beef.
In a heavy skillet, fry the bacon until brown but not crisp then remove to the slow cooker.
Add the beef and garlic and brown; remove to the slow cooker.
Add the carrots, mushrooms and onions and brown; remove to the slow cooker.
Deglaze the pan with the sherry then add the wine and pour into the slow cooker. Stir everything together.
Cook on high for at least 4 hours or on low for 8.

The Real Men Cook award-winning Shrimp Etoufée
Paired with Buttonwood Syrah Rosé
adapted from Miss Delphine's Cookbook by Dave Robinson

2 stalks celery, chopped fine
1/2 green pepper, chopped fine
2 cloves garlic, chopped fine
2 tbsp olive oil
1lb peeled shrimp
1/2 tsp red pepper flakes
salt & pepper
2 green onions, chopped
1/2 cup parsley, chopped

Fry the celery, pepper and garlic in the oil until softened.
Add the shrimp and red pepper, cover the pot tightly and cook over low heat for 20 minutes.
Season and serve with green onions & parsley.