More holiday favorites from Four Daughters

For a second week, we revisit Four Daughters Winery for some more recipes for the season.

 Balsamic BBQ Salmon

Serves 4


•4 Salmon, your favorite, cut into fillets

•1 cup balsamic BBQ Saurce (see recipe)

•2 cups sugar snap pea slaw (see recipe)

•1 cup pea shoots

•Olive oil as needed

•Salt and pepper as needed


1. Season the fish with olive oil, salt and pepper. Place fish on grill or in sauté pan and cook on one side. Flip to other side and glaze with BBQ sauce. Cook until desired doneness. Brush again with BBQ sauce.

2 Place slaw on plate and top with the fish.

3. Toss the pea shoots in olive oil, salt and pepper. Mix well.

4. Place salad on top of fish

 Balsamic BBQ sauce

Make 1 1/2 cup


•1 cup balsamic vinegar

•1 tablespoon olive oil

•1/3 cup shallot-minced

•2 teaspoons fresh garlic-minced

•1/2 cup ketchup

•1/4 cup honey

•2 tablespoons brown sugar

•2 tablespoons dijon mustard

•1 tablespoon molasses

•1 tablespoon Worcestershire sauce

•Salt and pepper to taste


1. Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to low and simmer until vinegar is reduced to 1/3 cup, about 30 minutes. Remove from heat.

2. Heat oil in a medium saucepan over medium heat until shimmering. Add in shallot and cook, stirring frequently, until softened, about 5 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds.

3. Stir in reduced balsamic vinegar, ketchup, honey, brown sugar, mustard, molasses, Worcestershire, and white pepper. Bring to a boil, then reduce to a simmer and let cook until slightly thickened, about 15 minutes, stirring occasionally. Remove from heat. Season with salt and additional pepper to taste.

 Sugar Snap Pea Slaw

Makes four servings


•2 cups sugar snap peas-sliced

•8 radish, thinly sliced

•1/4 cup red onion, thinly sliced

•1/4 cup toasted walnuts

•1/2 cup balsamic vinegar

•1/4 maple syrup

•2 tablespoons dijon mustard

•Lemon juice from one lemon

•1 cup olive oil

•1 tablespoon salt and pepper


1. Combine balsamic vinegar, syrup, mustard and lemon juice in bowl and mix well.  Slowly whisk in the olive oil. Season with salt and pepper.

2. Combine all ingredients and mix with the dressing. Let sit for 30 minutes to develop flavors.

 Cherries poached in Four Daughters Big Boy with Mascarpone

Makes four servings


•2 1/4 cups Four Daughters Big Boy or any red wine

•1 cup sugar

•2 pièces orange zest-1/3 inca strip

•2 pounds cherries-halved and pitted

•Cracked black pepper to taste

•1 cup Mascarpone cheese

•2 and 1/2 tablespoon honey


1. In a medium stainless-steel saucepan, combine the wine, sugar, and orange zest. Bring to a simmer over moderately high heat. Add the cherries and bring back to a simmer. Reduce the heat and simmer, partially covered, until the cherries are just tender, about 5 minutes. Pour into a glass or stainless-steel bowl so the cherries don’t overcook.

2. In a small bowl, combine the mascarpone with the honey. Remove the strip of orange zest from the cherries. Serve the warm cherries and syrup in bowls or stemmed glasses, topped with a large dollop of the mascarpone cream.


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