Beef Burgundy

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Valentine’s Day Beef Burgundy

Staying in for Valentine’s Day? Impress your date with an extravagant meal, paired with wine and a lovely chocolate dessert. While this dish has all the trappings of a premium dining experience, it’s easy to prepare and less expensive than a 5-star French bistro. Your favorite dry red pairs wonderfully with this dish, and better yet, you can use the same wine in the stew. Set the table and put on some mood lighting as you enjoy this curated meal from the comfort of your home. 

Ingredients:

1 ½ lbs. of stew beef or beef chuck

1 ½ tsp salt (plus more to taste)

½ tsp pepper (plus more to taste)

2 T all-purpose flour

1 onion

2 carrots

8 oz cremini mushrooms

1.5 lbs. little gold potatoes

2 cloves garlic, minced

1 tsp tomato paste

2 T extra virgin olive oil

1 cup dry red wine

4 cups beef broth

2 large bay leaves

 

Instructions:

If you’re using beef chuck, roughly chop it into chunks.
In a large bowl, add your beef and 1 ½ tsp salad and ½ tsp pepper. Mix until coated and set aside. 

Chop your onions. Peel and chop your carrots. Set aside. 

Mince your garlic if you’re not using pre-minced. Set aside. 

Wash and chop your mushrooms. Set aside. 

In a large soup pot on medium heat, add your mushrooms, onions, carrots, and 1 tablespoon of olive oil. Sauté for 10 minutes, stirring occasionally. 

Add your garlic to the pot and sauté until fragrant. 

Pour in your dry red wine and let it come to a boil.
Add your tomato paste, bay leaves, beef broth, a pinch of pepper, and a pinch of salt if desired. Bring everything to a boil. Allow it to keep boiling while you prepare your potatoes. 

Wash your potatoes and cut them in half. Carefully add them to the pot. I recommend lowering them a few at a time using a ladle. Allow it to keep boiling on medium heat. 

Remove your beef from the bowl and transfer it into a pan with 1 tablespoon of olive oil. Sear the beef on both sides using medium-high heat. 

Once seared, add only the beef to the pot, leaving the grease and fat in the pan. 

Add your flour to the pan and whisk until all the fat has been absorbed. Add it to the pot. 

Simmer the beef stew on medium-low or low for 2 hours, stirring occasionally to ensure nothing is sticking to the bottom of the pot.

Serve and enjoy with a glass of dry red wine. 

 

Let us know what you think of this Beef Burgundy Recipe!

Citrus Salad

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Elevate your winter palate with our Citrus Salad! Bursting with peak-season citrus this vitamin C-packed delight is a zesty celebration of seasonal freshness. Don’t miss out on the invigorating flavors—try our recipe and treat your taste buds to a burst of winter goodness!

Ingredients:

3-4 different citrus fruits – we recommend grapefruit, blood oranges, navel oranges, and/or cara cara oranges

1 ripe avocado – thinly sliced

2 T of your favorite nuts – pistachios or pine nuts work well (add more if you like more crunch)

1/4 cup of a soft cheese – goat cheese or sheep cheese works well

2 shallots – thinly slices

Fresh herbs like mint or basil

For the dressing:

1/2 cup olive oil

3 T fresh squeezed lemon or lime juice

1 T dijon mustard

1 T local honey

Minced garlic (measure with your heart)

Salt & Pepper

Instructions: 

Cut away the peel and pith from all the citrus, then slice the flesh into ½-inch-thick rounds or chunks.

Thinly slice your avocado.

Make the dressing by whisking together all the ingredients.

Assemble the salad on a plate by layering the citrus, shallots, and avocado. Then top with the cheese crumbled, nuts, and fresh herbs. Drizzle with a few spoonfuls of the dressing and sprinkle with salt. Serve immediately.

Enjoy!

 

 

Meal Prep Chicken Souvlaki

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Is your New Year’s resolution to save a few dollars on lunch and bring your own? This recipe for an easily prep-able and pack-able lunch that’s filling and delicious. It’s easy to make, even if you aren’t the most skilled cook, without skimping on flavor. We hope you enjoy your homemade lunch!

 

Ingredients for the chicken:

Around 1 ½  lbs. chicken breasts

3 T olive oil

Juice from 1 large lemon (or 2 small lemons)

1 clove garlic, minced

2 T dried oregano

Salt and pepper to taste

 

Ingredients for the sides:

2 cups dry long grain rice (white or brown)

1-2 cucumbers

1 red onion

3 tomatoes 

Feta cheese

 

Ingredients for the Greek vinaigrette:

¼ cup extra-virgin olive oil

3 T red wine vinegar

1 clove garlic, minced

½ tsp dried oregano

¼ tsp Dijon mustard

¼ tsp salt

A pinch of ground black pepper

 

Instructions:

Cut your chicken breast into chunks. Put them in a large bowl and set aside. 

Mince your clove of garlic, if you’re not using pre-minced. Add it to the bowl.
Cut your lemon in half and remove the seeds. Juice it directly into the bowl. 

Add your olive oil, friend oregano, salt, and pepper. Stir everything to combine.

Cover your bowl and set it in the refrigerator while you work on your rice, vegetables, and dressing. 

Prepare your rice according to the instructions on the package. 

While your rice is cooking, you can make your dressing and chop the vegetables. 

Mince another clove of garlic if you’re not using pre-minced. Add it to a container of your choice with a sealable lid. 

Add your olive oil, red wine vinegar, dried oregano, Dijon mustard, salt, and pepper to the container. Seal the lid on tight and shake until everything is well combined. Put it in the refrigerator. 

Peel and chop your cucumber. Chop your red onion and tomatoes. Set them in a sealable container and put them in the refrigerator.

Remove your marinating chicken from the refrigerator and pour everything into a pan on medium-high heat.

Cook the chicken in the pan until it’s fully cooked and has some color on both sides. 

Put it in a sealable container and set it aside to cool down for a few minutes before putting it in the refrigerator. 

The night before or the morning of, pack yourself a lovely lunch! Put some rice and chicken in a container along with your veggies, plus a sprinkling of feta cheese if you desire. Pack a little container of your dressing to put on top later. If you want a hot lunch, I recommend packing the veggies in a separate little container, so you can heat up your chicken and rice. Throw in some utensils and a drink, and you’re set for lunch. 

Sage Bird Ciderworks Old Fashioned

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Our friends at Sage Bird really knew what they were doing with this one! Step into the cozy embrace of winter with a delightful twist on the classic Old Fashioned cocktail. This recipe transforms a timeless favorite by incorporating Long Night, a winter pommeau that adds a rich and fortifying essence to the drink.  Elevate your winter evenings with this sophisticated and warming libation that pays homage to tradition while introducing a delightful seasonal variation.

Ingredients:
4 oz Long Night
2 shakes of Angostura bitters
1 Cocktail cherry on a skewer
1 Orange peel 1 long rind peel on a skewer

Instructions:
Add 4 oz of Long Night to a cocktail glass
2 dashes (2 bottle shakes) of bitters to the Long Night
Fill glass with ice
Using the peeler, get a long vertical slice of orange rind about an inch wide and 2-3 inches long. Rim the glass.
Add the orange rind and cherry to a skewer.
Add skewer to cocktail and serve!

Sage Bird Ciderworks Golden Hour Cocktail

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As the sun begins its descent, usher in the enchanting Golden Hour with a refreshing elixir that effortlessly marries sophistication and simplicity. The preparation is a breeze – a gentle stir to marry the elements, a lemon round delicately run along the glass’s edge, and a final flourish as it joins the elixir. With each sip, immerse yourself in the warmth of the Golden Hour, a cocktail that captures the magic of twilight in every effervescent note.

Ingredients:
3 oz of Tonic
3 oz of Long Light
5-7 drops of Fennel extract or Fennel Simple Syrup
Lemon round for garnish

Mixing Instructions: 
Get your favorite cocktail glass and add 3oz tonic, 3oz Long Light, and fennel extract or simple syrup.

Stir!

Run the lemon round around the edge of the glass and add to drink

Serve!

Speculaas Cookies

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Speculaas cookies, originating from the Netherlands and Belgium, are the classic Christmas you knew you loved but never had a name from. They’ve made appearances on your grandmother’s tray of homemade cookies, the dessert bar at an office holiday potluck, or in a festive unlabeled treat tin gifted to you by a friend. Wonderfully spiced, slightly crunchy, and lightly flavored by roasted almonds, they are easier to make than you might have thought. I hope this recipe is exactly what you were looking for this holiday season. 

Ingredients:

½ cup blanched and slivered almonds

1 ½ cup all-purpose flour

½ tsp baking soda

2 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cardamom

¼ tsp ground nutmeg

¼ tsp ground cloves

A pinch of ground black pepper

A pinch of sea salt

½ cup of butter, softened

½ cup brown sugar

1 egg

 

Instructions:

 

Preheat your oven to 450°F.

Set your butter on the countertop to soften.

Put your blanched and slivered almonds on a baking sheet lined with parchment paper. When your oven is done preheating, pop them in and toast them for 7 to 8 minutes, or until they are golden brown and fragrant. Set them aside to cool. 

In a large mixing bowl, add your flour, spices, baking soda, and salt. Whisk together to combine. 

Using a blender or food processor, grind your almonds with 2 tablespoons of your flour mixture.

Add the almond blend to your dry ingredients and whisk together until incorporated. 

In another large mixing bowl, cream together your butter and sugar using a hand mixer. Blend until it’s nice and fluffy and the sugar is well incorporated. 

Add your egg to the butter mixture and blend until fully combined. 

Pour your wet ingredients into your dry and mix until a dough forms. 

Form your dough into a solid ball and wrap it well in plastic wrap or bees wrap. Make sure no air can get in.

Set your dough in the refrigerator for at least 3 hours, or overnight if you can. 

After your dough has rested, its’ time to roll it out and bake your cookies. 

Preheat your oven to 350°F. 

Line 2 baking sheet with parchment paper and set aside. 

On a large, well-floured surface, roll out your dough to about 1/8th inches thick. Flour your cookie cutter and cut out your shapes. When you run out of room for shapes, re-form the dough and repeat. Set your cut-out cookies on your baking sheets.

Once you’ve filled a sheet, set it in the oven and bake for 12-12 minutes. Bake until your cookies are fragrant and just barely golden brown on the edges. The spices and brown sugar make it harder to tell when these cookies are ready, so keep an eye on them to make sure they don’t burn. This recipe makes a little over 3 dozen cookies, so you’ll repeat this a few times.

Set your cookies out to cool when they’re done. Once cooled, set them in an airtight container and they’ll keep for at least a week. Enjoy!

 

Moussaka

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During the holidays, I find that many of us enjoy pulling out our more advanced recipes to celebrate special occasions. This traditional Greek recipe, similar in some ways to a lasagna, certainly fits the bill for a festive dish that is deliciously impressive. The creamy bechamel sauce perfectly complements the savory filling of tomatoes and beef, with the layers of eggplant to tie everything together. I hope you’ll take on this intermediate culinary challenge this holiday season; your tastebuds will certainly thank you for it. 

 

Ingredients for the eggplant:

1 ½ lbs. eggplant

1 T salt (or more as needed)

1 T extra virgin olive oil

 

Ingredients for the filling:

1 onion, chopped

2 cloves of garlic, minced

1 lb. ground beef or lamb

⅓ cup dry red wine (optional)

1 cup crushed tomatoes

2 T tomato paste

½ cup beef broth

2 bay leaves

1 tsp sugar

1 ½ tsp dried oregano

½ tsp salt

 

Ingredients for the bechamel sauce:

2 ½ T butter

3 ½ T flour

1 ½ cups whole milk

¼ tsp nutmeg

⅓ cup grated parmesan (optional)

1 egg

1 egg yolk

1 tsp salt

¼ tsp pepper

 

Topping:

⅓ cup breadcrumbs

 

Instructions:

Start by preparing your eggplant.

Line 2 baking sheets with parchment paper and set aside. 

 Wash your eggplants and cut the ends off. Slice them into strips about ¼ inches thick, or a little more, lengthwise. 

Place the eggplant in a large bowl and toss with the salt, until each one is covered. Use more if you need to. The salt will draw out the water in the eggplant and make it less soggy once cooked, so don’t hesitate to use a little more if needed. You will wipe it away in the end.  

Put the eggplant slices in a colander and allow it to sit for about 30 minutes. Make sure to keep a towel underneath it if you don’t set the whole thing in the sink, as it will keep draining liquid. 

Once the 30 minutes is up, pat the eggplant dry with paper towels or freshly cleaned kitchen towels. The eggplant slices will be very wet, so you will go through quite a few. 

After the eggplant has been mostly dried, lay the slices on to your baking sheets. Brush them with your olive oil and sprinkle them with pepper.
Bake the eggplant slices for 15-20 minutes or until lightly browned and softened. Set them aside to cool once finished. 

While your eggplant is draining and cooking, you can work on making your filling.

Chop your onions and mince your garlic. 

Put the garlic, onions, and olive oil in a medium to large pot on high heat. Sauté for 5 minutes, or until the onions have softened and the garlic is fragrant.
Turn the heat down to medium-high and add your ground beef or lamb. Cook it until the meat is starting to get a little color, while breaking it up with a wooden spoon. 

Next, add your wine. Cook everything for another 5 minutes, stirring occasionally. 

Add your beef broth, tomato paste, crushed tomatoes, bay leaves, sugar, oregano, cinnamon, and salt. Stir until everything is well combined. 

Bring everything to a boil on high heat. Once boiling, bring it down to a simmer on medium heat. 

Allow it to simmer for 15 minutes, uncovered or partially uncovered, to form a thick sauce. 

Usually by this point, your eggplant and your sauce are ready, and you can partially assemble your moussaka. 

In an 8×8 or 9×9 oven-safe pan, lay down one layer of your roasted eggplant. Save half of it for later. 

Pour your meat filling in on top of the eggplant. Top it with the remaining eggplant. Set aside. 

You can now work on making your bechamel sauce. 

Cut your butter up into pieces.

Add your butter to a large pot and melt it. Do not let it boil. 

On medium-low heat, add your flour and stir with a whisk. Cook it for 1-2 minutes, whisking constantly.

Keep whisking and slowly add in the milk, a little bit at a time. Wait a few moments between each addition, until most of the milk has been absorbed. 

Once you’ve added all your milk, cook it for 5 minutes while stirring constantly. It will thicken up significantly when it is ready. 

Remove it from the stove and whisk in your parmesan cheese (if desired), nutmeg, salt and pepper. Stir until everything is combined. 

Allow it to cool for 5 minutes before you add your egg and egg yolk. Letting it cool is important, as the eggs will curdle if you put them in the sauce when it’s too hot. I recommend stirring it a few times a minute while it’s cooling to help it cool down a little faster. 

Once your eggs are added to the sauce, whisk everything together until it’s smooth and combined. 

Pour your bechamel sauce over top of your moussaka base in an even layer. 

Sprinkle your breadcrumbs on top, making sure to cover the surface of the bechamel sauce. 

Put your moussaka in the oven and bake for 40 minutes, or until it’s golden brown around the edges. 

Remove it from the oven and allow it to cool for a few minutes before serving. Enjoy!

Sage Bird Ciderworks Apple Pie Sangria

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Apple Pie Sangria:
This week is Virginia Cider Week, which makes it a great time to try out this delicious cocktail recipe from Sage Bird Ciderworks! Indulge in the essence of autumn with this tantalizing Cider Symphony! Immerse your senses in the crisp crunch of your favorite apples bathed in the golden glow of Long Light. A whisper  of cinnamon and nutmeg adds a symphony of flavors. Let this soak (preferably) overnight, then blend with the harmony of Sweet Shenandoah or your preferred Sage Bird cider. Chill to perfection, and garnish with a sprinkle of cinnamon for a cider cocktail that’ll leave your taste buds singing! This is the perfect cocktail for all of your holiday gatherings.
Ingredients:
  • 2-3 of your favorite apples, chopped – try some local ones from the 99¢ table!
  • One bottle of Sage Bird Ciderworks Long Light – find this in our fortified wine section
  • One bottle of your favorite Sage Bird Cider
  • A dash of cinnamon
  • A dash of nutmeg
Instructions:
  • Chop 2-3 of your favorite apples and place in a seal-able container/jar.
  • Cover the apples with Long Light.
  • Add a dash of cinnamon and nutmeg.
  • Let soak for a few hours minimum, but preferably overnight.
  • Add the apples to a pitcher or carafe of  your favorite Sage Bird cider choice.
  • Serve chilled and with a sprinkle of cinnamon!

You can find Long Light and other Sage Bird Ciders in the Co-op’s Beer & Wine section!

Green Bean Casserole

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Nothing says “Thanksgiving” like a green bean casserole, and we’ve whipped up a classic version for you to make this holiday season. There are some regional variations of this dish, plus a dozen ways you can dress it up. Whether you put bacon, cheese, or vegan butter in your green bean casserole, you’re sure to enjoy every spoonful. 

Ingredients:

1 lbs. fresh green beans

2 T butter

1 can cream of mushroom soup

½ tsp ground black pepper

1 T salt

2 cloves garlic, minced

2 T all-purpose flour

1 container french fried onions

 

Instructions:

 

Wash your green beans and cut off the ends. Chop them into medium sized pieces and set aside. 

 

Preheat your oven to 400°F. 

 

Bring one gallon of water to a boil in a large pot. Add one tablespoon of salt. 

 

Add your green beans and blanch them for 5 minutes. 

 

Drain the green beans and rinse them with cool water. 

 

Add your green beans to an 8”x8” or 9”x9” oven safe dish and set aside. 

 

In a saucepan on medium heat, melt your butter. Add your garlic and sauté until fragrant. 

 

Pour your cream of mushroom soup into the pan and stir until heated through. 

 

Add your flour and black pepper and stir until combined. Simmer for 3 minutes and stir occasionally, or until it begins to thicken. 

 

Pour the cream of mushroom soup mixture into the pan with your green beans. Smooth it out to make an even layer. 

 

Sprinkle the entire container of french fried onions on top, making sure to cover completely. 

 

Bake for 15 minutes. 

 

Allow it to cool before serving and enjoy. 

Bakewell Tart

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Have you been searching for a Thanksgiving-worthy dessert that strays away from the classics? Look no further than this recipe for the British staple, the Bakewell tart. This tart is filled with frangipane, which is a delightful almond confection, plus a layer of sweet-tart raspberry jam. Topped with sliced almonds and wrapped in a sweet pastry crust, it’s sure to keep your guests saving room for dessert this holiday season. 

 

Ingredients for the crust:

1 ½ cups all -purpose flour

¼ cup granulated sugar

8 T butter, cold

1 egg yolk (save the white for the filling)

2 T cold water (as needed)

 

Ingredients for the filling:

8 T butter, softened

½ cups granulated sugar

¼ tsp salt

1 cup almond flour

¼ cup all-purpose flour

1 egg white

1 egg (whole)

1 cup raspberry jam

1 T vanilla extract

1 cup sliced almonds

 

Instructions:

Line a 10-inch tart pan with a removable bottom using butter. Set aside. 

To make the tart crust, add your flour and sugar to a large mixing bowl. Whisk together to combine. 

Cut your cold butter into small cubes and add them to the bowl. Mix them together using your hands, or a fork if your hands are too warm. Work it into the flour until there are no lumps and the dough becomes a sandy mixture. 

Add your egg yolk and work it into the dough until incorporated. 

If your dough is not coming together after working in the egg yolk, add a tablespoon of cold water. Once most pieces of the dough are lumping together, it’s ready. 

Press the dough into your prepared tart pan in an even layer. Put it in the freezer and set a timer for 30 minutes. 

Preheat your oven to 400 F. 

Once your crust is done freezing, bake it for 15 minutes. 

When your crust has baked, remove it from the oven and spoon an even layer of your raspberry jam on top of it. 

Reduce your oven temperature to 350 F. 

Begin making the frangipane filling by adding your almond flour, sugar, salt and flour to a large mixing bowl. Whisk the ingredients together to combine. 

Cut your softened butter into chunks and add it to your mixing bowl. Mix the butter until well combined on low speed with a hand mixer. 

Add your egg white, whole egg, and vanilla extract. Mix on low speed until everything is incorporated and smooth. 

Spoon your frangipane onto your tart in an even layer. Be careful not to mess up your raspberry jam layer as you do so. 

Cover the top of the frangipane layer with your sliced almonds. 

Bake your tart for 35-40 minutes. You’ll know it’s ready when the edges are brown, the frangipane is golden, and a fork inserted in the center comes out clean. 

Allow it to cool and remove it from the tart pan. Serve and enjoy!