Christmas Tree Pull-Apart Bread
1 can (13.8 oz) refrigerated artisan pizza crust
4 oz, or half brick, cream cheese
1 cup shredded mozzarella or Italian blend shredded cheese
2 tablespoons butter
1 clove garlic, minced very fine
3 tablespoons freshly chopped parsley and rosemary
1 cup warmed marinara sauce for dipping
Heat oven to 400°. Roll the pizza dough to a 10 x 15 inch size, then cut the dough into 36 equal squares. In a small bowl, mix the cream cheese, garlic, and shredded cheese until well combined.
Add one teaspoon of the cheese mixture to each dough square. With your hands, roll each dough square into a ball, sealing the edges. Place on a cookie sheet in a Christmas tree form as shown in the photos above. Bake for 15 - 17 minutes, or until golden brown.
After removing from the oven, brush with butter and sprinkle with chopped herbs. Serve with the marinara sauce.
Here's a quick reference guide to our order and shipping schedule for the 2017 holiday season.
Please note that these shipping dates are intended to be guidelines and can change depending on weather or any other unforeseen events. If you have any questions about the status of your order, please give us a call toll free at 1-888-772-4343 or email us at firstname.lastname@example.org.
Christmas Holiday Schedule
Temperature Controlled Shipping: order must be received by 12/04/2017 for departure on 12/08/2017.
Ground UPS/FedEx Orders: order must be received by 12/14/2017 and last day to ship to arrive by Christmas is 12/15/17.
3 Day/2 Day/Overnight UPS/FedEx Orders: order must be received by 12/17/2017 and the last day to ship to arrive by Christmas is 12/18/17.
Our fulfillment house, UPS, and FedEx will all be closed on 12/25/2017.
GIFFT Offices will be closed Friday, December 22nd and will reopen Tuesday, December 26th. Have a Merry Christmas!
Try these sweet and savory brie and cranberry bites that pair perfectly with our Pinot Noir Rosé!
Yield: 12 servings
Total Time: 15 minutes
15 mini phyllo cups (in the frozen section)
6 teaspoons creamy brie
6 teaspoons cranberry sauce
Instructions Preheat oven to 350 degrees. Place the frozen phyllo shells on a baking sheet, and fill with a ½ teaspoon of brie. Bake for 7-10 minutes, until the cups are golden and the cheese is melted through. Top with ½ teaspoon cranberry sauce and serve immediately.
The bounty of fall is upon us and that means it’s time for easy comfort foods..like stew! With the mellow sweetness of butternut squash, the deeply complex flavor of cocoa, and the gentle smokiness of chipotle, this stew is sure to become a staple on the dinner table.
This recipe easily transforms to fit a number of diet preferences including low-carb, gluten-free, paleo, vegetarian, and vegan, making it perfect for those family get-togethers where it’s hard to accommodate everyone in the room! Cook it in the slow cooker for a make-ahead option or in the pressure cooker when you only have 20 minutes until the family arrives!
Best of all, the stew pairs perfectly with our 2016 Bountiful. The crisp, refreshing fruit flavors of the wine are balanced with the heat from the chipotle powder while matching with the slight sweetness of the butternut squash. Bountiful's bright acidity holds up to the stew, especially in the meatless version. For a contrasting effect, try the Red Blend with the beef version. The tannins in the Red Blend will help refresh your palette from the richness of the beef and the deep red berry flavors will pair well with the chocolate.
Heat Level Note: The version of the recipe below results in a mild heat level (1/5 chilis – little to no tingle/sting of spiciness). Add fresh jalapenos, chipotle chilis, more chipotle powder, chili powder or crushed red chili flakes if you prefer a spicier dish!
1 butternut squash, peeled, seeded, and cut into 1-inch cubes
1 onion, chopped
2 red bell peppers, coarsely chopped
1 green bell pepper, coarsely chopped
2, 14 oz. cans black beans
2, 14 oz. cans fire-roasted, diced tomatoes
3 cloves garlic, finely chopped
2 tbsp. pure cocoa powder
1 tsp cinnamon
½ tsp chipotle powder
½ tsp smoked paprika powder
1 cup water
Electric Pressure Cooker Instructions:
Layer ingredients in the pressure cooker in the following order: water, butternut squash, onion, bell peppers, and beans. In a separate bowl, mix the tomatoes, garlic, cocoa powder, cinnamon, chipotle powder, and smoked paprika powder. Pour the mixture on top of the beans in pressure cooker. For the Instant Pot, use the Manual setting on high pressure for five minutes. Be sure to move the pressure valve to “sealed.” It will take 10-15 mins for the Instant Pot to come to pressure, then the 5 min cook time will start. Once the 5 minutes are over, quick release the pressure by turning the vent to “venting” (be sure to wear oven mitts or protect your hand in some other way as the steam that is released is very hot). Once the pressure is released, open the lid and test the butternut squash for tenderness. Serve with sour cream, shredded cheddar cheese, and your favorite hot sauce or oyster crackers.
Slow Cooker Instructions:
Layer ingredients in the pressure cooker in the following order: water, butternut squash, onion, bell peppers, and beans. In a separate bowl, mix the tomatoes, garlic, cocoa powder, cinnamon, chipotle powder, and smoked paprika powder. Pour the mixture on top of beans in the slow cooker. Set to low and cook 4-6 hours until the butternut squash is tender.
To add beef to this recipe, quickly sear 1 lb. of cubed beef stew meat in a cast iron skillet on the stovetop, then make this the first layer in the slow cooker. Cook for 4-6 hours on low.
Follow the beef option and omit the beans. Cook in slow cooker for 4-6 hours on low. Serve with sour cream, shredded cheddar cheese, and hot sauce. *Please consult your nutritionist or doctor for medical advice before following our recipe.*
Simply omit beans and follow the rest of the recipe as noted. There is a wide range of personal preference in what is considered paleo, so alter the recipe to fit your tastes!
Follow the original recipe noted, making sure that the canned ingredients are manufactured with no animal byproducts. Pair with the 2015 GIFFT Red Blend, a vegan wine! This tasty stew should satisfy vegans and non-vegans alike.
"We’re so blessed that the enthusiasm for GIFFT is growing and our wines are now being sold to fans in nearly every state. Some of you have asked, “Do you have a blend with a bit more fruit and sweetness?” My friends at Scheid Family Wines embraced your requests and were happy to share the bounty of their vineyards.
The result is simply delicious. The name Bountiful was inspired by the gratitude I feel for all of life’s blessings. The wine is a harmonious blend made in a refreshingly sweet style for year-round enjoyment. It is a perfect pairing with salads, soft cheeses, fried chicken, Thai cuisine, backyard BBQ … and all on its own sitting on your front porch!"
-Kathie Lee Gifford
Our 2016 vintage is a beautiful blend of seven varieties featuring aromas of tropical fruit and citrus, and flavors of ripe stone fruit and pear. It is soft and well-balanced with bright fruit flavors and a lingering tropical finish. Light and refreshing, it can be enjoyed anytime, anywhere.
As a family-owned winery, we are committed to sustainability throughout the operations. From our founding in 1972, we’ve held firm to the belief that this can only be achieved through following the three E’s of sustainability: Environmentally sound practices, social Equity and Economic viability. When the land is respected and the people who farm it and live in our community live well, true sustainable quality can be attained. All of our vineyards are officially certified by the California Sustainable Winegrowing Alliance, a statewide certification program that provides third-party verification of a winery’s commitment to continuous improvement and the adoption and implementation of sustainable winegrowing practices. Our commitment to environmental stewardship and equitable treatment of our employees is woven into the fabric of our company. We are dedicated to adhering to sustainable farming practices every day and investing in our workforce through real, meaningful programs.
IN THE VINEYARD
We use 100% drip irrigation, with technology that senses soil moisture and monitors plant stress, in order to use only the amount of water that is necessary. Planting a variety of cover crops between vineyard rows improves soil health naturally, prevents erosion, controls vine vigor, discourages weeds, and promotes the sustainable health of the vineyard. We follow an integrated pest management strategy to allow beneficial insects to control pests whenever possible and utilize low impact methods, such as herbal-based preparations applied to the soil to promote soil vitality through increased microbiologic activity and diversity. Over 250 owl boxes are perched amongst our vineyards, a natural way to control rodents that prey on grapevines, such as gophers and field mice. Barn owls take residence in our owl boxes where they nest during the day and hunt at night, helping to keep the land in balance.
IN THE WINERY
Our state-of-the-art winery was designed to reduce energy usage and cut waste. Sunlights throughout the winery reduce our electricity usage dramatically, as well as provide a more comfortable environment for our employees. The latest lighting technology, with automatic light sensors that turn on and off as needed, means no one has to remember to “turn off the lights”. Our tanks are all designed for maximum efficiency, with insulating jackets that reduce heating and cooling energy needs. We compost 100% of the grape pomace, stems and seeds and spread it back into the vineyards, and we recycle 100% of winery water through our wastewater irrigation ponds and reuse it on our vineyards. Our winery location just off of Highway 101 and less than a few miles from the majority of our vineyards, means fewer trucks on the highway.
Responsibility to our vineyard and winery workers has always been at the forefront of our mission. Programs to promote health and safety amongst our employees, such as regular training and safety meetings, exercise warm-ups, break rooms, shaded areas, and incentive programs, have been in place throughout our history. We provide 100% paid-for healthcare, vacation and retirement for all of our full-time employees. Much of our workforce has been with us for over 20 years, with several of our vineyard managers working for our company for over 40 years. We support many local organizations and programs in our community. One of our favorite programs, the Writing Contest, has been held annually since 1988 and we have awarded over $350,000 in scholarship money to local-area students.
The circle of life, that everything in this world is interrelated, is at its core what the word sustainability means. Just as herbivores eat plants, carnivores eat herbivores, carnivores die and plants absorb them to grow, we tend our vineyards, craft the grapes into wine, compost the grape pomace and winery wastewater, and return them to the vineyards. In the same way, we employ a vibrant local work force that supports our vision, and return to them, their families, and the community at large through providing health insurance and benefits, giving generously to local programs and events, and funding a long-running local scholarship program. It’s a complete circle: using resources wisely and giving back to replenish and renew them.
Oysters on the Half Shell with Rosé Mignonette
½ cup GIFFT Rosé
2 shallots, diced
2 tablespoons vinegar
½ teaspoon ground pepper
2 dozen oysters, shucked
In a small bowl, whisk together the rosé, shallots, vinegar, and pepper. Serve alongside the oysters on a bed of shaved ice. Enjoy immediately.
Did you know that oysters are one of the most sustainable seafood options out there? Just one more reason to enjoy them more often! For more sustainable seafood options, check out the Monterey Bay Aquarium's Seafood Watch app here: http://www.seafoodwatch.org/.
4 whole boneless, skinless chicken breasts
salt and pepper
½ cup flour
2 Tablespoons butter
2 Tablespoons olive oil
1 cup chicken broth
2 whole lemons
1 cup heavy cream
½ cup capers
1 pound angel hair pasta
In a large pot of boiling, salted water, cook pasta according to package instructions; drain well. In the meantime, heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium high heat. Season each side of the chicken breasts with salt and pepper and dredge in the flour. Working in batches, place the chicken breasts in the hot skillet and cook for about 3 - 4 minutes on each side, or until nicely crispy and no longer pink inside. Ensure breasts do not touch and that there is sufficient room in the pan. When done, remove from skillet and set aside on a plate.
Turn the heat to medium. Add chicken broth, lemon juice, heavy cream, and capers. Bring the sauce to a boil, stirring occasionally, then reduce heat to low and continue cooking until slightly reduced, about 4 minutes. Season to taste with salt and pepper.
To serve, place pasta on plate, set chicken on pasta, spoon the sauce over both then sprinkle chopped parsley on top.
Now Shipping to Alabama!
We are excited to announce that we now offer shipping to residents of Alabama. The process is a bit different than typical shipments, so we’ve put it all into this handy post for you!
Why It’s Different
Instead of being able to ship directly to your doorstep, we must ship to an ABC Liquor Store of your choice. When it arrives, the store manager will call you to let you know that your shipment is ready for pickup.
When you place an order for shipment to Alabama, a GIFFT Wines representative will reach out to you and walk you through the process. Simply choose the ABC Liquor Store closest to you, and we’ll do the rest!
If you have any other questions about shipping wine to Alabama, please reach out to us at email@example.com or call toll free at 1-888-772-4343.
The GIFFT Wines Team
Two 8-ounce filet mignon steaks
½ pound fingerling potatoes, rinsed and trimmed
1 small bunch asparagus
1 tablespoon unsalted butter
¼ cup chicken stock
Preheat oven to 425° F. Line baking sheet with aluminum foil, spread rinsed and trimmed fingerling potatoes in one layer; drizzle with olive oil then season with salt and pepper. Roast for 30 - 45 minutes, until potatoes are golden brown. While potatoes are roasting, rinse and trim tough ends of asparagus; set aside. Season steaks on all sides with salt and pepper to taste. Heat a cast iron skillet medium high heat until pan is very hot, then add two tablespoons olive oil. Add steaks to pan and allow to cook undisturbed for 4 minutes (set timer). Turn and cook another 4 minutes for medium-rare (internal temperature of 135° F), 6 minutes for medium (140° F) or 9 minutes for medium-well (150° F). Remove steaks from pan and cover with foil. While steaks are resting, add one tablespoon butter and ¼ cup chicken stock to steak pan, keeping flame on medium high. Add asparagus, season with salt and pepper to taste and cook for 4 – 7 minutes, depending upon diameter of asparagus, until bright green and tender. Serve potatoes, asparagus and steak immediately.