Cranberry-Dijon Glazed Christmas Ham & Ryder Estate
Oven-Roasted Cranberry-Dijon Glazed Ham
2 cups fresh cranberries
1/4 cup water
1/4 cup honey
2 tablespoons dijon mustard
1/4 cup apple cider vinegar
1/2 cup brown sugar
1/2 teaspoon paprika
5-6 pound cooked spiral-sliced hamInstructions
Preheat your oven to 325 degrees F. Combine cranberries, water, and honey in a medium saucepan over medium heat. Cook for about 4-5 minutes, until most of the cranberries have popped.
Add Dijon mustard, vinegar, brown sugar, and paprika and continue to cook for another 3-5 minutes until the sauce has thickened. Remove from heat and use an immersion blender to blend the cranberry mixture.
Place the ham on a roasting rack and use a brush to coat the ham all over with the cranberry sauce. Place the pan in the oven and roast according to instructions on ham. About 20 minutes before the ham is done baking, brush with sauce one more time. Once the ham has finished roasting, remove from the oven and transfer to a cutting board. Surround the bottom of the ham with fresh sprigs of rosemary, thyme, and cranberries for a beautiful presentation.
Harvest Cheese Board & Ryder Estate
The Perfect AppetizerAn elegant cheese board makes for the perfect appetizer - with a quick visit to your local cheese shop or specialty cheese section and a few minutes to assemble, you have an appetizer that is a definite crowd-pleaser. Pair different styles of cheeses with different wines to accommodate red and white wine drinkers and include a variety of dried and fresh fruits to round out the selection.
Where Do I Start?The perfect cheese board includes a wide variety of cheeses, fruits both fresh and dried, cured meats, and nuts. Start by choosing one cheese from each of the following categories:
Young and Fresh - this includes fresh cheeses like mozzarella and riccotta, but goat cheese is the most wine-friendly of this category. Try both spreadable goat cheese and the harder and more pungent aged crottin style. Pair young and fresh cheeses with rosé, sparkling wines, dry white wines, and low-tannin reds like Pinot Noir.
Soft, Medium-Aged - this includes cheeses that are still soft but are aged for a few months like Brie and Camembert. These cheeses are some of the most versatile on a cheese plate, pairing well with both white and red wines and with a variety of fruits as well. Not too soft and not too strong, these cheeses still have enough flavor to stand up to a wide range of wines.
Semi-Hard, Medium-Aged - Emmental, Gruyere, Jarlsburg, Monterey Jack and young Cheddar make up this category. Medium-bodied whites like Pinot Blanc, Viognier, and white Rhone Blends and fruit-forward, lighter-bodied reds like Pinot Noir, Merlot, and Zinfandel pair well with these cheeses.
Hard, Aged - Aged Cheddar, Gouda, Parmesan, Asiago. Pair these cheeses with bold reds and full-bodied white wines. The aging process concentrates the flavors of the cheese meaning they can hold their own against bold red wines. Look for cheeses aged longer than six months.
Classic, Can't-Go-Wrong PairingsTry pairing our Chardonnay with brie - the creaminess of the brie works perfectly with our medium-bodied Chardonnay. Experiment with different toppings including salami, fresh pear slices, almonds, and honey. For our Rosé, try pairing with fresh goat cheese on water crackers and topping with pistachios, dried figs, proscutto, or strawberry preserves. With our Meritage, choose an aged cheddar, smoked gouda, or a wedge of asiago. Top with proscuitto or salami.
Finishing TouchesAssemble your cheese board by first placing the cheese, then adding crackers, toasts, and cured meats. Fill in the gaps with nuts, fruits, and fresh herbs for an effortlessly elegant look. Your guests will love discovering the diversity of flavors! Be sure to show us your creativity by tagging us in your photos with #RyderEstateWines!
Ryder Rosé and Butternut Squash Cocoa Chipotle Stew
Fall is here and that means it’s time for easy comfort foods..like stew! With the mellow sweetness of butternut squash, the deeply complex flavor of cocoa, and the gentle smokiness of chipotle, this stew is sure to become a staple on the dinner table.
This recipe easily transforms to fit a number of diet preferences including low-carb, gluten-free, paleo, vegetarian, and vegan. Cook it in the slow cooker for a make-ahead option or in the pressure cooker when you only have 20 minutes!
Best of all, the stew pairs perfectly with our Pinot Noir Rosé. The crisp, refreshing fruit flavors of the wine are balanced with the heat from the chipotle powder while matching with the slight sweetness of the butternut squash. Rosé's bright acidity holds up to the stew, especially in the meatless version. For a contrasting effect, try the Merlot with the beef version. The tannins in the Merlot will help refresh your palette from the richness of the beef and the deep red berry flavors will pair well with the chocolate.
Heat Level Note: The version of the recipe below results in a mild heat level (1/5 chilis – little to no tingle/sting of spiciness). Add fresh jalapenos, chipotle chilis, more chipotle powder, chili powder or crushed red chili flakes if you prefer a spicier dish!
1 butternut squash, peeled, seeded, and cut into 1-inch cubes
1 onion, chopped
2 red bell peppers, coarsely chopped
1 green bell pepper, coarsely chopped
2, 14 oz. cans black beans
2, 14 oz. cans fire-roasted, diced tomatoes
3 cloves garlic, finely chopped
2 tbsp. pure cocoa powder
1 tsp cinnamon
½ tsp chipotle powder
½ tsp smoked paprika powder
1 cup water
Electric Pressure Cooker Instructions:
Layer ingredients in the pressure cooker in the following order: water, butternut squash, onion, bell peppers, and beans. In a separate bowl, mix the tomatoes, garlic, cocoa powder, cinnamon, chipotle powder, and smoked paprika powder. Pour the mixture on top of the beans in pressure cooker. For the Instant Pot, use the Manual setting on high pressure for five minutes. Be sure to move the pressure valve to “sealed.” It will take 10-15 mins for the Instant Pot to come to pressure, then the 5 min cook time will start. Once the 5 minutes are over, quick release the pressure by turning the vent to “venting” (be sure to wear oven mitts or protect your hand in some other way as the steam that is released is very hot). Once the pressure is released, open the lid and test the butternut squash for tenderness. Serve with sour cream, shredded cheddar cheese, and your favorite hot sauce or oyster crackers.
Slow Cooker Instructions:
Layer ingredients in the pressure cooker in the following order: water, butternut squash, onion, bell peppers, and beans. In a separate bowl, mix the tomatoes, garlic, cocoa powder, cinnamon, chipotle powder, and smoked paprika powder. Pour the mixture on top of beans in the slow cooker. Set to low and cook 4-6 hours until the butternut squash is tender.
To add beef to this recipe, quickly sear 1 lb. of cubed beef stew meat in a cast iron skillet on the stovetop, then make this the first layer in the slow cooker. Cook for 4-6 hours on low.
Follow the beef option and omit the beans. Cook in slow cooker for 4-6 hours on low. Serve with sour cream, shredded cheddar cheese, and hot sauce. *Please consult your nutritionist or doctor for medical advice before following our recipe.*
Simply omit beans and follow the rest of the recipe as noted. There is a wide range of personal preference in what is considered paleo, so alter the recipe to fit your tastes!
Follow the original recipe noted, making sure that the canned ingredients are manufactured with no animal byproducts. Pair with our 2014 Merlot, a vegan wine! This tasty stew should satisfy vegans and non-vegans alike.