Entrées
Bavarian Pizza
Steak Tomas
Old Mountain Valley Farms/La Provençale Cellars Pot Roast
Bavarian Beer Mustard Crusted Pork Tenderloin
Braised Short Ribs
Rod's Marinara Sauce
Blueberry Glaze for Meat

Veggies and Sides
Linda's Apple Salad
Apple Cider Vinaigrette
La Provençale Grilled Polenta
Old Mountain Valley Farms Polenta Bake

More Recipes to Come

BAVARIAN PIZZA

 (This recipe was developed by Kari Pugh, a food editor for a Northern Virginia newspaper, after she sampled our products at a local Farmer’s Market last summer. We think she did a great job.)

  *Locally made in Woodstock Virginia, Bavarian Beer Mustard is available at Opera House Gourmet in Manassas, Tastefully Yours in Occoquan, and the Manassas Farmers Market (Thursdays only).

   Preheat oven to 450 degrees. In medium bowl, combine squeezed-dry sauerkraut, sugar and caraway seed; mix well and set aside. Use a pastry brush to “paint” mustard evenly over prepared crust. Brown brat slices in nonstick skillet over medium-high heat. Cook about 5 minutes stirring regularly. Add sauerkraut mixture to same pan; stir and cook, melding the flavors, until heated through. Pour heated brat and kraut mixture from skillet onto crust; use fork to distribute brat slices and kraut evenly. Top with shredded Swiss and onion rings. Bake directly on oven rack for 6-8 minutes until cheese is melted. Serves 6.

STEAK TOMAS

Created by Tom Rodriguez for La Provençale Cellars, Ltd

Also needed:

Sauce

   Trim steaks of any fat or gristle and slice each steak into 2 pieces. Place steaks between sheets of plastic wrap and, using a meat mallet, pound to ¼” to 2/3” thickness. Wipe steaks with a paper towel, and then rub each pounded steak with olive oil and soy sauce.

   Have all the pre-measured sauce items ready before beginning to cook. Mix stock and mustard together in a small bowl. Place a serving platter in the oven set on warm, in preparation for the cooked steaks.

   In a hot skillet, add 2 tbsp of butter. Sauté each side of the steaks no more than 1 minute, do not overcook. Remove to heated platter and keep warm.

   Utilizing the same hot skillet, add 2 tbsp butter, stir in shallots and sauté 30 seconds.

   Add stock and mustard. Whisk and scrape skillet for steak bits in the pan bottom.

   Add additional remaining sauce ingredients; stir and cook for a few minutes until flavors have had time to blend.

OLD MOUNTAIN VALLEY FARMS / LA PROVENCALE CELLARS POT ROAST

   Preheat oven to 300°F.

   Rub roast with salt and pepper. Heat olive oil in Dutch oven over medium heat. Brown roast on all sides, about ten minutes. Remove to large plate and set aside. Add onions, celery and carrots, stirring often, until vegetables begin to brown. Add tomatoes and garlic and cook for about 45 seconds. Add chicken broth, vinegar and red wine; scrape pan bottom to loosen browned bits.

   Add pot roast and juices (if any) back to mixture in Dutch oven. Bring liquid to simmer. Stir in 3 oz Grilling Glaze and cover pot. Transfer to preheated oven (300°F) for 3 ½ hours. Turn roast every 30 minutes.

   Transfer roast to carving board and tent with aluminum foil.

   Warm remaining 5 oz Grilling Glaze on stove top or in microwave.

   Cut meat in ½” slices. Arrange slices on heated serving platter. Place drained vegetables over meat. Dress lightly with two or three tablespoons warmed Glaze. Pour remaining Glaze into gravy boat and serve along with the meat.

   Complete the menu with your choice of a green vegetable, crusty bread and a full bodied red wine.

BAVARIAN BEER MUSTARD CRUSTED PORK TENDERLOIN

   Preheat oven to 350°F.

   In a small bowl, combine breadcrumbs, Mélange and mustard. Coat pork loin with mustard mixture. Place loin in baking pan to fit. Roast for approximately 75 minutes, or until the internal temperature reaches 155 °F on an instant-read thermometer.

   Remove from oven and let rest for 15 to 20 minutes. Remove twine, slice thinly against the grain on the diagonal and arrange on a serving platter.

   We recommend serving with a green veggie and hash brown potatoes.

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BRAISED SHORT RIBS

This recipe was developed by Linda Ritenour, one of our marketing team members.

   Preheat oven to 350° F.

   Season ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof pot, heat the oil over medium high heat. Add the ribs in batches and brown on all sides, about 8 to 10 minutes per batch. Remove ribs as they are brown and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the fond (brown bits) that cling to the bottom of the pan. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven on a low rack for 2 ½ hours until the meat is fork-tender and falls easily from the bone.

   Remove the ribs from the cooking liquid. Remove any excess fat from the surface with a large spoon. Using a ladle, transfer the cooking liquid and any solids into the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove meat from the bones. Discard bones. Using 2 forks, shred meat into small pieces and stir into sauce. Season with salt and pepper to taste.

   Cook pasta according to package directions until al dente. Drain and place in a large serving bowl. Using a slotted spoon, remove meat from the sauce and add to the paste. Pour 1 cup of the sauce over the paste. Toss well and add more sauce if desired. Sprinkle with Parmesan cheese and chopped parsley before serving.