'Tis the season for culinary joy and delightful sips with End of the Day Wines!

 

Gathering with loved ones during the holidays becomes even more memorable when sharing homemade meals, crafted with care and tradition. The warmth of a home-cooked feast is elevated by the joy of togetherness, and pairing these delightful dishes with carefully selected wines adds an extra layer of festive delight!

 

Ingredients

• 1 1/2 c. water or low-sodium vegetable broth
• 3/4 c. tricolor quinoa, rinsed and drained
• 1/2 c. dried cranberries
• 1 large bunch curly kale (about 5 oz.), roughly chopped
• Kosher salt
• 2 medium unpeeled apples, such as Granny Smith or Honeycrisp, chopped
• 1/4 small red onion, thinly sliced
• 1/3 c. toasted pecans, roughly chopped
• 2 oz. crumbled feta
• 1 tbsp. Dijon mustard 
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. honey
• Juice of 1 lemon
• Pinch of crushed red pepper flakes
• Freshly ground black pepper

Directions

1. In a medium saucepan over high heat, bring water to a boil. Add quinoa and reduce heat to medium. Cover and simmer until water is absorbed and quinoa is softened about 15 minutes. Remove from heat. Fluff with a fork, then add cranberries on top. Cover and let steam for 5 minutes. 
2. Meanwhile, place kale in a large bowl; season with 1 teaspoon salt. Massage kale with your hands to combine, for about 1 minute. Add quinoa, cranberries, apples, onion, pecans, and feta to kale and toss to combine. 
3. In a small bowl, whisk mustard, oil, honey, lemon juice, and red pepper flakes; season with salt and black pepper.
4. Pour dressing over salad and toss to combine.

 

 

Ingredients  

• 1 spiral cut ham with bone-in approx 7-9 pounds
• 2 tablespoons dijon mustard
• ¼ cup pineapple juice or orange juice

Brown Sugar Glaze

• ½ cup pineapple juice or orange juice
• ½ cup brown sugar
• 2 tablespoons dijon mustard
• ¼ teaspoon ground ginger
• 2 teaspoons cornstarch

Instructions 

1. Preheat oven to 325°F.
2. Combine dijon mustard and pineapple juice. Brush over ham.
3. If your ham has a plastic disk on the bone, this should be removed and discarded. Place the ham, flat side down in a roasting pan, and cover tightly with foil. Roast for 12-15 minutes per pound (or according to package directions).
4. Meanwhile, combine glaze ingredients and bring to a boil. Turn the heat down and simmer for 2-3 minutes. Cool.
5. 15 minutes before ham is done, remove from the oven and turn the oven up to 425°F.
6. Brush with glaze and return to the oven until the glaze is caramelized and the ham has reached the safe cooking temperature.

Notes

If you purchase a smoked ham, that has been cooked, be sure to check the package to ensure it says it is "fully cooked". If your ham is fully cooked on the package (as most spiral hams are), it will need to cook to 140°F (basically just to heat it).

 

 

Ingredients

• 3 tablespoons butter
• 1 shallot, sliced
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 1 1/4 cups half-and-half
• 1/2 (10-oz.) block sharp white Cheddar cheese, shredded
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon ground nutmeg
• 2 large baking potatoes (about 2 lb.), peeled and thinly sliced
• 1 small fennel bulb, thinly sliced
• Garnish: rosemary sprigs

Directions

1. Preheat oven to 400°. Melt butter in a heavy saucepan over medium heat. Add shallot; sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 minute.
2. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in half-and-half; cook, whisking constantly, for 3 to 4 minutes or until thickened and bubbly. Remove from heat. Whisk in cheese until melted and smooth. Stir in salt and the next 2 ingredients.
3. Layer potato and fennel slices alternately in a lightly greased, broiler-safe ceramic 2-qt. casserole dish. Spread cheese sauce over layers. Cover with aluminum foil.
4. Bake at 400° for 50 minutes or until potatoes are tender. Remove from oven. Increase oven temperature to broil with oven rack 5 inches from heat. Uncover the dish, and broil for 2 to 4 minutes or until golden brown. Garnish, if desired.

 

 

Ingredients

• 2-1/2 cups confectioners' sugar
• 1/4 cup butter, softened
• 1 tablespoon 2% milk
• 1/2 teaspoon almond extract
• 2 jars (8 ounces each) of maraschino cherries with stems, well-drained
• 2 cups semisweet chocolate chips
• 2 tablespoons shortening

Directions

1. In a small bowl, combine sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1-in. balls and flatten each into a 2-in. circle.
2. Wrap 1 circle around each cherry and lightly roll it in your hands. Place with stems up on a waxed paper-lined baking sheet. Cover loosely and refrigerate for 4 hours or overnight.
3. In a microwave, melt chocolate and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving.

 

Holiday Gifting Sets

Hello Caliza Family,

We're excited to announce our limited inventory 2021 Holiday Gift Sets to share with family, friends and colleagues. Use the below brochure to review our elegant gift pack options. To ensure on-time delivery all packs need to be purchased by Monday, December 6th. 

It's Brunch Season...

Sangria, Por Favor!

This coming (Easter) Sunday marks the opening day of ‘brunch season’. We all love brunch season, because—let’s face it—we all like a good mid-morning libation. For those of you looking for a departure from bubbles, we have just the ticket! Read on for your new go-to brunch beverage, sure to impress on Easter, Mother’s Day, and your bestie’s birthday.

Recipe compliments of Andy Neja, Assistant Winemaker

Caliza Rosé Sangria Recipe Featuring 2018 Pink

Ingredients
1 750ml bottle of Caliza Pink (cold)
1 pink grapefruit - juiced (sub 1 cup Wine Shine orange brandy or hibiscus lemon brandy)
1 small watermelon
1 pound strawberries
6-8oz raspberries
2 lemons
One bunch of mint with stems for garnish
Simple syrup or honey (optional)
1L bottle club soda (optional)

Directions
-Cut watermelon into small 1x1 size cubes or use a watermelon scooper.
Slice strawberries.
-Slice lemons into round wheels.
-Add wine, grapefruit juice (sub 1 cup Wine Shine Orange or Hibiscus Lemon Brandy for a boozier cocktail), approx. ¾ of the watermelon cubes/balls, approx. ¾ of the sliced strawberries, approx. ¾ of the raspberries, and one lemon wheels worth of lemons in a large pitcher (add simple syrup or honey to taste if you want a sweeter sangria).
-Refrigerate for up to 24 hours (the longer the better for more extraction) *if you can’t wait that long just refrigerate until chilled, approximately 30-45min.
-Strain sangria and discard excess fruit and any seeds (fruit can become mushy when chilling for many hours).
Serve ice cold neat or over ice. Use leftover fresh sliced fruits (watermelon, strawberries, raspberries, and lemons) and mint for garnish. Top with club soda for a nice spritz to get that party started in your mouth!