When pairing with lamb or ham for your Easter gathering there are three wines we lean toward for a suitably stunning wine feature.
#Boyfriend for its Spring-like aromas, crisp acidity, and palate-cleansing effervescence. Serve this as a welcome wine, with honey-baked ham, or even carrot cake deserts.
#Ladybird is our brilliant little bottle for all-around pairings. She plays nicely with an assortment of cuisines boasting the structure and texture to stand up to a wide array of meats.
#ProvingGrounds for your roasted lamb.
The Bordeaux nature of this blend is a perfect match for proteins.
It’s the tandem partner for the rich, decadent mouthfeel of herb-roasted Farmhouse Vineyards grazed lamb.
Our menu features two main proteins with Pederson’s Natural Farms Spiral Sliced Ham and some of our very own Vineyard grazed lamb. (coming soon!) For sources of Lamb we recommend small town / independent producers or retailers such as HEB, Whole Foods, and if you are in the Texas High Plains check out Red Raider Meats.
Meats: Smoked Ham // Herb Roasted Lamb
Sides: Classic Herb Roasted Potatoes // Buttered Green Beans // Corn Pudding // Easter Egg
- 6 Large Eggs
-⅓ cup Mayo
-2 TBSP of Sour Cream
-⅓ cup of sweet pickle relish
-½ cup cooked chopped bacon
- 2 TBSP yellow mustard
-Pastel food coloring
-Bring a quart saucepan of water to a boil. Place eggs in gently boiling water using a slotted spoon and caution not to break any eggs. Allow eggs to cook for 10-12 minutes. Strain and rinse in cold water. Place in a bowl of cold water.
-Peel the eggs, slice them in half lengthwise, and separate the yolks into a separate bowl.
-Fill 4 disposable cups halfway with water and add the coloring of choice to the water.
-Add the whites of the eggs to the colored water cups and soak for 10-15 minutes. Remove the eggs from the water and place them on paper towels to dry.
-To the bowl of yolks add mayonnaise, sour cream, sweet pickle relish, and yellow mustard. Mix well
- Using a rubber spatula, scoop the filling into a piping bag or a Ziploc bag with one corner cut off.
-Pipe the filling into the colored egg whites and top with chopped bacon.
Herb Roasted Potatoes
-5 Lb bag of potatoes of choice, we recommend Yukon gold or red potatoes
-⅓ cup of olive oil
-1 TBSP Rosemary
-1 TBSP Sage
-Preheat the oven to 400 degrees
-Line a baking sheet with foil
-cut potatoes into 1” cubes
-toss with olive oil, salt, and herbs
-roast for 30 minutes and when fork tender, stir around, raise oven temp to 425 for the last 20 minutes to crisp edges.
Buttered Green Beans
-1lb of Fresh Green Beans with snaps removed
-2 TBSP of Butter
Blanch Green Beans in a pot of boiling water, careful to not overcook. Remove once tender
Add butter to skillet and melt, toss green beans in melted butter.
1 (15 ounces) can of creamed corn
1 (15.25 ounce) can whole kernel corn
¼ pound butter, softened
1 (8.5 ounces) package of cornbread mix
1 (8 ounces) container sour cream (Optional)
-Preheat the oven to 350 degrees F (175 degrees C ). Put butter in a 2-quart casserole dish, and place in the oven until melted.
-Remove the casserole dish and add creamed corn, kernel corn, corn muffin mix, and sour cream. Mix well, bake uncovered for approximately 30 minutes.
-1 Pederson’s Natural Farms Bone-In Spiral Sliced Ham
-½ Cup Local Honey
-Ground Black Pepper
Place Ham in a foil dish.
Drizzle and baste with honey
Sprinkle ground black pepper all over to coat. If you like the bark on your meat, apply generously.
Smoke uncovered in a BBQ Pit at 250 for 2.5 hours. Don’t have a BBQ Pit? This can also be warmed in the oven.
Check out a previous blog feature on our Oregano and Garlic Crusted Rack of Lamb!