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Recipes
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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
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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.)
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1 ½ cups sauerkraut, squeezed dry
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½ tablespoon sugar- brown or white
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1 level tablespoon caraway seed
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3 precooked bratwurst, sliced
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2 tablespoons Old Mountain Valley Farms Bavarian Beer Mustard*
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1 (10-oz.) 12-inch prepared pizza crust
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1 cup shredded Swiss cheese
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1/3 cup French’s ™ French fried onions
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*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.
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STEAK TOMAS
Created by Tom Rodriguez for La Provençale Cellars, Ltd
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4 pieces tenderloin ¾” to 1”
thick (any de-boned cut, filet recommended)
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1 tsp La Provençale Cellars
Extra Virgin Olive Oil
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Few drops of soy sauce
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2 tbsp butter (do not substitute)
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¼ cup parsley, chopped, for garnish
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Also needed:
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12” heavy skillet
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Meat mallet
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Sauce
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2/3-cup beef stock
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2 tbsp Old Mountain Valley Farms Bavarian Beer Mustard
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2 tbsp butter (do not substitute)
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2 tbsp shallots, finely
chopped
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2 tbsp parsley, chopped
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Dash Worcestershire
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Juice of 1 lemon
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2 tbsp Cognac (do not skimp)
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½ tsp La Provençale Cellars
Mélange de Provençale
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¼ tsp La Provençale Cellars Apple Cider Vinegar
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Salt and pepper to taste
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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.
Return steaks to skillet; cook for a few minutes with the simmering
sauce, turning them twice. Remove steaks to a warm serving platter,
spooning sauce over them.
Sprinkle chopped parsley over top and serve. 4 servings |
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OLD MOUNTAIN VALLEY FARMS / LA PROVENCALE CELLARS POT ROAST
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3.5 lb chuck-eye roast
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1/2 tsp sea salt
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Freshly ground pepper to taste
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2 tbsp La Provençale Cellars Extra Virgin Olive Oil
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1 medium onion, chopped
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1 stalk celery, chopped
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1 medium carrot, chopped
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1 14-oz can diced tomatoes
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1 clove garlic
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½ cup chicken broth
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1 tbsp La Provençale Cellars Apple Cider Vinegar
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½ cup robust dry red wine
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8 oz La Provençale Cellars Apple Grilling Glaze, separated: 3 oz
and 5 oz
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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.
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BAVARIAN BEER MUSTARD CRUSTED PORK TENDERLOIN
 | 1 (3 to 4 pound) boneless pork loin, tied |
 | 1 cup fine dry breadcrumbs |
 | 1 tsp La Provençale Cellars Mélange de Provençale |
 | 1 cup Old Mountain Valley Farms Bavarian Beer Mustard |
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.
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4 lbs beef short ribs
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coarsely ground sea salt
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Freshly ground black pepper
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¼ cup La Provençale Cellars Extra Virgin Olive Oil
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1 large onion, diced
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3 cloves garlic, coarsely chopped
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6 Roma tomatoes, cut into eighths
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1 cup red wine
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3 tbsp Old Mountain Valley Farms Bavarian Beer Mustard
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2 cups beef broth (homemade, or low-sodium)
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1 lb penne pasta
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¼ cup freshly grated Parmesan
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¼ cup chopped flat-leaf parsley – fresh
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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.
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ROD'S MARINARA SAUCE
A quick sauce for pasta:
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2 cans (28 oz each) Old Italian style tomatoes
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3 oz. tomato paste
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4 tbsp La Provençale Cellars
Mélange de Provençale
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Cooked pasta - your choice of style
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Place all in a large saucepan. Simmer while the
pasta cooks. Sauce will be ready by the time the pasta is cooked and
drained.
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BLUEBERRY
GLAZE FOR MEAT
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1 tsp bacon fat or pan juices from meat preparation
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1/4 cup beef broth
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1 tbsp La Provençale Cellars Apple Cider
Vinegar
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Generous gri
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Pinch coarsely ground sea salt
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nd of fresh pepper
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1 9-oz jar La Provençale Cellars Apple
Blueberry Butter
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1 tbsp flour, additional if needed
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1 cup whole blueberries - frozen are OK, just
defrost first
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After cooking pork, duck, venison, or other meat
of your choice, deglaze pan; alternately, melt 1 tsp bacon fat in a
medium size skillet over moderate heat.
Add broth and cider vinegar, heat to
a low simmer. Add the salt, pepper, Apple Blueberry Butter and stir
until heated through. Sift in flour, stirring until slightly
thickened. Stir in blueberries and remove from heat immediately.
Dress the plate with a tablespoon of
the sauce. Place sliced meat (pork, duck, venison, etc.) on top of
the sauce and drizzle additional sauce over meat, being sure to
include several whole blueberries per serving. Serves 6.
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| Recipes
for Veggies and Sides |
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LINDA'S APPLE
SALAD
This recipe was developed by Linda Ritenour, one
of our marketing team members.
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2 heads Bibb lettuce
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2 Gala apples
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2 tsp fresh lemon juice
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Freshly ground black pepper to taste
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Coarsly ground sea salt to taste
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1/2 cup walnut halves
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Apple Cider Vinaigrette (recipe follows)
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Wash and drain lettuce. Tear into bite size
pieces.
Shortly before serving, core the apples and cut
into ¼” strips. Toss the apples with lemon juice to prevent
browning.
Place lettuce in a bowl. Season with salt and
pepper, then toss with apples, walnuts and blue cheese.
Dress greens lightly with Apple Cider
Vinaigrette. Serves 8.
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APPLE CIDER
VINAIGRETTE
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¼ cup La Provençale Cellars
Apple Cider Vinegar
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2 tsp
Old Mountain Valley Farms Bavarian Beer
Mustard
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Freshly ground pepper to taste
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Coarsely ground sea salt to taste
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¼ cup
La Provençale Cellars
Extra Virgin Olive Oil
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In a small bowl, whisk together first 4
ingredients. Slowly add the olive oil, whisking constantly until
thickened.
Serve over Linda's Apple Salad.
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LA PROVENÇALE
GRILLED POLENTA
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Rod’s Mariana Sauce
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½ tsp coarsely ground sea salt
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½ tsp coarsely ground pepper
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1 ½ cups yellow cornmeal
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1 cup water
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½ cup apple cider
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2 tbsp La Provençale Cellars Mélange de
Provençale
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2 tbsp Le Provençale Cellars Extra Virgin
Olive Oil
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1 tbsp unsalted butter
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Grease 10”x10” baking dish with 1 tsp olive oil.
Set aside.
Combine salt, cornmeal, water, cider, and
Mélange; heat in a large sauce pan and bring to a boil over medium
heat while vigorously whisking. Reduce heat; simmer 25 minutes,
stirring occasionally.
Fill baking dish with polenta. Chill
until firm. Cut into 21/2” to 3” squares. Baste with remainder of
olive oil and unsalted butter. Place on medium hot grill, removing
when polenta is slightly golden brown.
Dress with Rod’s Mariana Sauce.
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OLD MOUNTAIN VALLEY
FARMS POLENTA BAKE
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Follow directions above to make the polenta,
or purchase an 18-oz package of prepared polenta.
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1 cup Old Mountain Valley Farms Salsa - your choice
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4 scallions, finely chopped
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1 1/2 cup shredded cheese blend - your choice
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Heat oven to 350 degrees F.
Spread 1/2 of the salsa in a 2-quart baking dish.
Cut polenta into 12 slices and place on top of salsa, overlapping if
necessary. Top with scallions, salsa and cheese.
Bake for 25 minutes. Polenta will be golden brown
and cheese melted. Allow to stand 5 minutes before serving.
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