Texas Hill Country Wineries November News Letter

texas hill country wine

 

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Hill Country Wine News
Wine Industry Planting for the Future

At some point, it happens to every growth industry: the generation responsible for the boom hits retirement. Then what?

That’s the question facing the Texas wine industry now as established growers and wine producers are looking to pass the torch on to a new generation. Read More…

 

Texas Wine Country- Who Knew?

At this point, I thought I had drank it all. From Napa Valley to the cava regions of Spain, I’ve made my way around the globe with a wine glass in hand. So I hate to say it, when the opportunity to head to Texas for the first time – in the middle of nowhere – was presented, I was less than enthused. But I never say no to travel, so I hopped on a plane and made my way to a town called Fredericksburg, about 90 minutes outside of Austin. Read More…

 

Through the Grapevine: Ten tempting Texas wines to try

One of the questions I’m repeatedly asked is, “Which Texas wines should I drink?”

With options from more than 250 wineries – and many of them selling only out of the tasting room – the choices can be overwhelming. Luckily, we live near the Texas Hill Country, the state’s top wine destination. That makes it easy to stock up on favorites. Even better, local wine and liquor stores are also expanding their Texas selections. Read More…

Hill Country EVENTS
It’s all about what we do best this year…WINE!
Join us Friday, November 22 for a fabulous evening at
Bending Branch Winery to benefit the
Texas A&M AgriLife Extension Viticulture and Fruit Lab.
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Recipe of the Month
PUMPKIN!Fall just screams pumpkin…pumpkin pie, pumpkin spice latte, pumpkin candles. Here are two great recipes thanks to Martha Stewart.

Savory- Roasted Pumpkin Soup
- 2 3/4 pounds sugar pumpkin or butternut squash, halved & seeded
- 1 onion, peeled & quartered through the stem
- 2 shiitake mushrooms, stemmed, caps wiped clean
- 1 garlic clove, peeled – 1/2 cup olive oil
- Coarse salt & freshly ground pepper
- 5 cups homemade or store-bought low-sodium vegetable stockPreheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, season with salt and pepper. Cover to keep warm.

Sweet- Pumpkin Whoopie Pies with Cream-Cheese Filling
Filling:

- 3 cups confectioners’ sugar – 1/2 cup unsalted butter, softened

- 8 oz cream cheese, softened -1 teaspoon pure Buy Viagra vanilla extract

Cookies:

- 3 cups all purpose flour -1 teaspoon salt
- 1 teaspoon baking powder -1 teaspoon baking soda
- 2 tablespoons ground cinnamon – 1 tablespoon ground ginger
- 1 tablespoon ground cloves – 2 cups firmly packed dark-brown sugar
- 1 cup vegetable oil -3 cups pumpkin puree, chilled

- 2 large eggs -1 teaspoon pure vanilla extract

Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

Filling: Sift confectioner’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Enjoy with a glass of Texas Hill Country wine!

For information about Texas Hill Country Real Estate, contact:

Cindi Darragh-Leech
Shoreline Real Estate
Cindi@ShorelineTexas.com
512-715-2695

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