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Cape May Winery & Vineyard  

Ask The Chef Series

Tips, tricks, and recipies from our talented in-house chef Mike Siegel

Featured Recipies

Brie & Blackberry
Sliced fresh baguette
French brie or brie spread
Peach-ginger jam
Blackberries cut in half
Candied walnuts
Chopped mint, sliced thin
Lay out the baguettes on a platter, lay brie on the baguette, spoon 1/2 tsp of jam on the brie, place 2 halves of each berry on the jam, finally garnish with candied walnuts and mint.
Candied Walnuts:
Soak walnut pieces in hot water for 15 mins, drain. In a sauce pot, place 1 lb walnuts, 4 oz bourbon and enough pure maple syrup to cover. Simmer for 1 hr. Remove from heat and place in a container with a lid and allow to sit overnight at room temperature. Drain syrup and fry walnuts at 350 degrees until dark brown. Remove fry grease and place on a pan to cool. When cool, chop the nuts.
Peach-Ginger Jam:
Peel and remove the pit of 2 lbs of ripe peaches. Place in sauce pot with 1/2 tsp minced ginger, zest and juice of 2 oranges and 1 lemon, & 2 tbs of sugar. Simmer until most of the moisture is cooked out and the peach mixture has become thick. Remove from heat and allow to cool overnight.
Truffled Lavender Honey
Every charcuterie board ordered from our kitchen features a sample of house made lavender truffle honey. This sweet, decadent treat is a perfect pairing item for any of our featured cheeses and cured meats. It is not currently available to purchase, but we are hoping to change that soon! In the mean time, enjoy the recipe below:
Ingredients:
1 lb honey
1 tablespoon lavender (dry)
1 oz Truffle oil 
Pour honey in a sauce pot and heat on low heat. Whisk in lavender and continue to cook until the mixture begins to bubble. Turn off heat and remove from stove. Cover and let sit for 30 minutes. Whisk in truffle oil and strain through a fine mesh strainer. Serve at room temperature.
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