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Visit Oregon Olive Mill and Durant Vineyards



Photo Credit: SUBMITTED PHOTOS - Paul Durant, center, with his parents, Ken and Penny Durant, in the Durant Vineyards on Red Ridge Farm. The family invites the public to attend Olio Nuovo, a celebration of the end of the olive pressing season Nov. 21 through 23.

About this time every November, I get an urge to pull together recipes for the perfect Thanksgiving feast. Even if I am not hosting I’m looking for combinations of appetizers and salads, sides and stuffing that will accentuate a perfectly roasted turkey. Perhaps a new pie recipe? Something different to do with Brussels sprouts?

Perhaps.

Feasts to me are occasions to use all the finest ingredients, down to the most basic of building blocks, such as olive oil.

Oregon Olive Mill produces several types of olive oil, including Frantoio.

If you want to elevate your Thanksgiving feast to new heights, you will want to use the fresh pressed olive oils from Oregon Olive Mill, made from olives grown on Red Ridge Farms in Dundee. The Durant Family owns Red Ridge Farms and Oregon Olive Mill, and we know them best as one of Oregon’s pioneer winemakers. The operation is now lead by Paul Durant, a fourth-generation farmer.

The Oregon Olive Mill was added to the property in 2008 and includes a state of the art olive pressing facility, oil storage area, bottling line and event center. More than 13,000 olive trees have been planted on 17 acres of the farm, atop the Dundee Hills. They are growing Arbequina, Leccino, Mission, Pendolino, Koroneiki and Picual olives, and are experimenting with a few more. Each olive produces a distinctly flavored oil.

The Durants invite the public to attend Olio Nuovo, (New Olive Oil) a celebration of the end of the olive milling season Nov. 21 through 23. This is your opportunity to taste and purchase the fresh new oils, tour the grounds and the mill, sample appetizers and soak up the picturesque views. The celebration is free and open to the public from 10 a.m. to 4 p.m. all three days.

Red Ridge Farms is indeed a destination for the senses. Beside the Oregon Olive Mill and the Durant Vineyard’s tasting room the property includes a gourmet retail shop, nursery, and, for those wishing to get totally swept away by the views, wine and great food, you can spend the night in the Red Ridge Guest Suite or StonyCrest Cottage.

Stock up on Durant Vineyards estate wines, including 2012 Bishop Pinot Noir.

And while you are there, you might as well cross another item off your Thanksgiving preparation list and buy wine.

The Durant Vineyards covers 60 acres with 19 distinctive blocks of grapes. They are the primary source of fruit for 14 wineries, including Patricia Green Cellars, Lange Estate Winery, Joe Dobbes Wines, Owen Roe, Big Table Farm and Matello. Paul produces 3,000 cases each year of estate wines, which are crafted by six winemakers to showcase the grapes of the primary seven blocks.

The 2012 Raven Chardonnay will pair nicely with your Thanksgiving feast.

Paul suggests we serve his estate wines at Thanksgiving, in particular the 2012 Raven Chardonnay and the 2012 Bishop Pinot Noir, made by Isabelle Dutartre, and the 2012 Olivia Grace Pinot Noir, named for one of Paul’s daughters, made by Chad Stock.

The 2012 Olivia Grace Pinot Noir is also a good selection to serve throughout the holidays. Thanksgiving Weekend Durant Vineyards tasting room will offer special flights of four of the estate wines.

Thanksgiving Weekend Durant Vineyards will be offering a wine flight of four estate wines, including library selections, small bites paired with their Olio Nuovo Friday and Saturday from 10 a.m. to 5 p.m. Cost is $15.

Durant Vineyards, Oregon Olive Mill and Red Ridge Farms is located at 5510 N.E. Breyman Orchards Road in Dayton. Visit redridgefarms.com for directions and more information.

Great olive oil, great wine — now all you need is a great Brussels sprout recipe to take your Thanksgiving feast through the roof. I’ve got you covered with this colorful Pomegranate Roasted Brussels Sprouts with Red Grapes and Farro, and for a new pie recipe, try Cranberry-Glazed Pumpkin Pie.

Bon Appetit! Make eating an adventure!

Pomegranate Roasted Brussels Sprouts with Red Grapes

and Farro

Serves 4 to 6 as a side dish

If you can’t find pomegranate balsamic vinegar, make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses, or use straight balsamic vinegar. I also made this without adding the farro, and it was delicious. BR

1 pound Brussels sprouts, halved (or quartered if large)

1 pound seedless red grapes

2 tablespoons extra-virgin olive oil

1 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 cup cooked farro

1/4 cup toasted walnuts (optional)

Preheat the oven to 425 F. Toss the Brussels sprouts, grapes, oil, salt and pepper in a large bowl. Spread on a rimmed baking sheet and roast 15 minutes. Remove from the oven and drizzle with the pomegranate balsamic vinegar, stirring to coat. Return to the oven and roast until the sprouts are tender and the grapes have begun to shrivel, about 15 minutes. Transfer to a serving bowl. Add the farro and walnuts and toss to combine. Add more salt and pepper to taste. Serve warm or at room temperature.w

Cranberry-Glazed Pumpkin Pie

Makes 8 servings

Crust:

8 ounces gingersnaps, crushed (1 1/2 cups)

1/2 cup walnuts

4 tablespoons unsalted butter, melted

Filling and toppings:

1 cup canned pumpkin

1/3 cup light brown sugar

1 tablespoon honey

3/4 teaspoon ground ginger

3/4 teaspoon cinnamon

1/4 teaspoon salt

Pinch of ground cloves

2 large eggs

3/4 cup heavy cream

1/4 cup fresh orange juice

1/2 cup granulated sugar

1 tablespoon all-purpose flour

2 cups fresh or frozen cranberries (8 ounces)

1/2 cup walnuts

Preheat the oven to 350 F. In a food processor, pulse the gingersnaps with the walnuts until finely ground. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or ceramic pie plate.

In a medium bowl, whisk the pumpkin with the brown sugar, honey, ginger, cinnamon, salt, cloves, eggs and heavy cream. Pour the pie filling into the crust. Bake for 35 to 40 minutes, until the crust is deep brown and the filling is just set around the edges but still slightly jiggly in the center; cover the edge of the crust with strips of foil halfway through baking to prevent burning. Transfer the pie to a wire rack to cool.

In a medium saucepan, combine the orange juice with the water, granulated sugar and flour, and whisk until smooth. Add the cranberries and cook over moderate heat, stirring, until the liquid is thickened and glossy and the cranberries just begin to burst, about 5 minutes. Carefully pour the hot cranberry glaze over the pie and refrigerate until well chilled. Sprinkle the walnuts on top of the pie just before serving.

Recipes courtesy of Foodandwine.com.

Randall welcomes your food questions and research suggestions. She can be reached at 503-636-1281 ext. 100 or by email at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow her on Twitter @barbrandallfood.

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