You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard

$21.50

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$36.00

Special
Platinum
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Pan Roasted Brussels Sprouts

Muns Vineyard


Ingredients

1 lb. brussels sprouts
1/4 cup shallots, finely chopped
3 strips bacon
1/2 lb. chestnuts
1/2 small apple
Olive oil
2 Tbsp vegetable or chicken broth
1/4 tsp. coriander
1/2 tsp. marjoram
Salt and pepper to taste


Instructions

Finely chop the shallots and saute in olive oil until golden and caramelized; set aside. Finely chop the apple. Score and roast the chestnuts; shell them and set aside the nuts. Clean and remove outer leaves as necessary from the brussels sprouts; slice in half or smaller pieces for the larger ones.

Heat 2 Tbsp. olive oil in a heavy skillet over medium-low heat; add the brussels sprouts. Keep the heat down and stir frequently so they don’t burn, and keep covered. Pan roast until they start to brown, about 5 minutes; then add 2 Tbsp. broth, the finely chopped apple, the shallots, the marjoram and coriander, salt and pepper to taste; cover again and continue to stir as needed. Cook until al dente, and pour into a dish.

In the same pan, fry up the strips of bacon; remove the bacon from the pan and stir the brussels sprouts into the bacon grease in the pan. Cut up the bacon and add it back into the pan if you want. Cut the chestnuts into bite size pieces and add to the brussels sprouts. Heat through and cook until they are as done as you want them to be. Do not overcook or they can become bitter. Recipe provided by Mary Lindsay, Muns Vineyard.



    Suggested Pairings

Close