Four Daughters recipes for the holidays

Photo of  Executive chef Erik Kleven

Photo of
Executive chef Erik Kleven

As Four Daughters Vineyard and Winery gets set to celebrate the holidays, executive chef Erik Kleven is sharing some of his recipes from the popular Mower County business, which celebrated its three-year anniversary last week.

Kleven and his kitchen cook up new recipes weekly, most with a theme of taking clever twists on classic recipes.

Four Daughters will host a five-course New Year’s Eve dinner on Dec. 31 by reservation only, and the Austin Big Band is set to perform.

Four Daughters is located at a few miles east of Grand Meadow at 78757 Minnesota 16, Spring Valley, MN 55975. To reserve a spot for the dinner, call 507-346-7300.

Look to next week’s Spotlight for more recipes.

 Kale, Granny Smith Apple

and Delicata Squash Salad

Serves: 4-6

Ingredients

•4 cups baby kale or savoy kale

•1 each granny smith apple-julienned

•1-2 each Delicata Squash-cut into rings and roasted with olive oil, salt and pepper

•1 ounce Pecans-Toasted

•1 tablespoon crystalized ginger-finely chopped

•1 ounce dried cranberries

•As needed: bard cider vinaigrette (See recipe)

•As needed: fresh cracked pepper

Directions: Combine the salad ingredients in a bowl and drizzle with the vinaigrette. Place an equal amount on plates and finish with fresh cracked pepper.

 Hard Cider Vinaigrette

Ingredients

•3 cups hard cider

•1 cup cider vinegar

•1/2 cup maple syrup

•1/2 cup dijon mustard

•1/4 cup roasted garlic

•3 cups olive oil

•To taste: salt and pepper

Directions: Combine all ingredients, slowly add the oil using the hand blender until incorporated. Adjust seasonings if needed.

 Lamb T-Bone with Chick Peas,

Dried Cherries, Bacon

and Kale Stew, Spinach Pesto

Makes four Servings

•4-8 each lamb chops-T-bones

•As needed: olive oil

•As needed: salt and pepper

•1/2 pound bacon-rough chopped

•1/4 each onion-fine dice

•3 cloves roasted garlic

•½ cup dried cherries

•¼ cup parmesan cheese

•1 cup chicken stock

•3 cups baby kale

•As needed spinach pesto (see recipe)

Directions: Season the lamb with salt and pepper and rub with olive oil. Let sit at room temp until ready to cook.

To make the stew, Render the bacon in a heavy bottomed pot over medium high heat just until crispy. Add the onion, garlic and cherries and saute, stirring often until softened. Add the garbanzo beans and stir. Add the chicken stock and parmesan and simmer until starts to thicken. Stir in the baby kale right before serving so the leaves just wilt and don’t overcook.

When ready sear the chops in a hot pan or grill them.

To plate place a spoonful of the spinach pesto on the plate and spoon some garbanzo beans over. Top with the Lamb Chop.

 Spinach Pesto

•2 cups spinach

•1 cup basil leaves

•1/2 cup parmesan

•2 tablespoon walnuts-toasted

•5 each garlic cloves

•1/4 cup olive oil

•To taste: salt and pepper

Directions: Combine all ingredients in food processor and blend until pesto consistency.

Notes: Great with lamb, eggs, cheese

 

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