It was a beautiful fall weekend here at Harney Lane Winery for our Wine:30 Club Holiday Release Pick Up Party. The spirits of Wine:30 Club members were high and smiles were everywhere as our new wines made their debut! Our 2009 Tempranillo, 2010 Chardonnay and our first ever Port Style Wine- Lizzy James Old Vine Zinfandel Port Style Wine that is! They were all hits. Brindy, our wine club manager, created a fantastic Mac & Cheese recipe that paired with both wines. The Mac & Cheese, recipe below, combines three cheeses- cheddar, gouda and gorgonzola! You’ve got to try it! We also had a silk chocolate truffle that was amazing with the Port. What could be better- cheese, chocolate and delicious wine!?
Christmas arrived in the tasting room- we decked the halls and tossed the tinsel all in preparation for our friends this past weekend. Guests tasted, shopped and listened to live music. Can’t beat that! Others picnicked or gathered around the firepit enjoying the changing of the seasons! All in all it was a great release weekend and we look forward to sharing our newest vintage with everyone in the coming months.
Come out and try the new wines – Thursday through Monday, 12noon until 5pm. We’d love to see you. Cheers!
Yankee Doodle Baked Macaroni and Cheese
1 package large Elbow Macaroni
3 Tbsp unsalted butter
3 Tbsp flour
3 cups hot (not boiling) milk
1 Bay leaf
1/2 tsp Paprika
Salt and fresh ground Black Pepper
1 Tbsp Dry Mustard
14 oz Sharp cheddar- shredded
6 oz Gouda cheese- we recommend “Old Amsterdam” Gouda
5 oz Gorgonzola- crumbled, we recommend “Oregonzola”
1 cup dry bread crumbs
1/2 cup finely chopped onions
1 clove finely chopped garlic
1/2 cup freshly grated Parmesan or Pecorino
Cook pasta in a pot of boiling salt water until not quite tender, just shy of al dente. Drain and set aside.
Preheat oven to 375 degrees.
Melt half of the butter in a heavy non-stick saucepan and sprinkle with flour. Cook for a minute or two, then stir with a wooden spoon. Remove heat and add milk all at once, along with the bay leaf. Cook over medium high heat, stirring until the sauce thickens, about 5-7 minutes. If there are any lumps, remove the bay leaf and whisk mixture with a wire whisk. Remove from heat and season with salt, pepper, paprika and dry mustard.
Reserve 3oz of cheddar, 3oz of gouda and 3oz of parmesan. Remove bay leaf if you haven’t already and stir in remaining cheddar, gouda and gorgonzola and set aside. In a small fry pan, heat remaining butter and combine with breadcrumbs.
In the bottom of a 1 1/2 quart baking dish with 3-4 inch sides, sprinkle 2 Tbsp of the reserved cheese. Add the onion and garlic to the cheese sauce. Layer a third of the macaroni in the baking dish and top with a third of the cheese sauce. Repeat this step two more times, ending with the cheese sauce. Sprinkle with the remaining shredded cheeses then with parmesan and finally with the breadcrumb mixture.
Bake for 20-25 minutes or until the top is crispy or browned in spots.