Prep Time: 15 mins Cook Time: 55 mins Total Time: 1 hour 10 mins
Combining two classics into one dessert, gooey pecan pie makes this bread pudding unforgetable. A self-made caramel ties the two favorite desserts together. Pecan Pie Bread Pudding is actually Pecan Pie without the crust. Instead, it’s poured over a delicious bread pudding and baked to perfection!
1 (16 oz) loaf day old French bread
2 and ½ cups milk
1 cup half & half
4 eggs, lightly beaten
1 cup granulated sugar
1 Tbsp vanilla
⅓ tsp salt
½ cup butter, softened
1 and ½ cups packed brown sugar
1 cup pecan, chopped
Preheat oven to 350 degrees F.
Cube the bread and place it in a large bowl.
In another bowl, beat the eggs, milk, half & half, sugar, salt, and vanilla. Once it’s thoroughly mixed, pour it over the bread cubes and allow it to sit 5 to 10 minutes – give it time to soak up the delicious liquid mixture.
In another small bowl, combine the softened butter, brown sugar, and pecans with a fork. The mixture will resemble wet sand.
Pour half of the bread mixture into a 8X8 inch pan.
Top with half the pecan mixture.
Spoon remaining bread mixture over, and top with remaining pecan mixture. Press down into pan slightly. You want the pan to be quite full.
Top with remaining pecan mixture.
Place pan on a cookie sheet with an edge to catch mixture that might boil over. (This might get messy…but it’s worth it.) Bake for 45 to 50 minutes. Don’t be deterred if the center is still wiggly at the end of the cook time, it will set as it cools.
Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins
Sweet meets savory in this unexpected pairing. Trust us and take this departure from your normal stuffed sweet potato and give this a try. It’s a crowd pleaser around our table so we’re certain your loved ones will enjoy it as well.
1 can of peach halves(rinsed and drained)
4 sweet potatoes
½ stick of butter
½ tsp cinnamon
½ tsp salt
½ cup “sweet and spicy pecans” chopped
Bake sweet potatoes until soft to the touch.
Peel and place in a bowl with butter, cinnamon, and salt.
Whip until fluffy.
Fill a large piping bag with the fluffy potatoes. Be sure to use a large, star tip
Pipe the sweet potatoes into your peach halves.
Just before serving, heat the stuffed peaches in microwave for a few seconds so they’re warm.
Top with sweet and spicy pecans and save one back for yourself for later.
Sweet & Spicy Maple Pecans
2 cups pecans
2 tablespoons maple syrup
1 tablespoon brown sugar
1 teaspoon cinnamon
1 teaspoon sea salt
1 pinch of ginger
1 pinch of cayenne pepper
Preheat oven to 350 degrees F.
Line baking sheet with parchment paper.
In a bowl, combine all ingredients, and stir, covering all pecans in mixture.
Spread on baking sheet
Bake for 12 minutes, stirring every 5 minutes.
Remove from oven, set aside, to cool completley.
Do not over bake
Prep Time: 10 mins Cook Time: 10 Total Time: 20 Makes: 6-8 servings
Cranberry sauce needn’t come from a can when you have this simple recipe in your back pocket. This relish is guaranteed to brighten up the flavors and add a spark of citrus to your plate!
1 whole orange
12-ounce bag fresh cranberries
1 cup sugar
1 cup pomegranate seeds, optional
Place first three ingredients in a food processor (yep, rind and all!). Pulse repeatedly until orange and berries are well chopped. Consistency is up to you! We prefer it with a little texture.
If you decided to use pomegranate seeds, stir those in now.
Refrigerate until ready to use.
Prep Time: 10 mins Cook Time: 45 mins Total Time: 55 mins Serves: 4
I eat green beans once a year: at Thanksgiving. Honestly, they rarely make an appearance in my kitchen. I don’t know why because, every time I cook them for the holidays, they are beautiful and extremely tasty. Add a little butter and salt and voila!, you have a delicious side dish.
1 pound green beans, ends trimmed
½ pound thick-cut bacon
½ medium yellow onion, chopped
½ cup coconut aminos
¼ cup sliced almonds
Bring a large stockpot of water to a boil. Add the green beans, and cook for 10 minutes until crisp-tender. Drain the beans, and place them in a bowl of ice water to preserve their color.
In a large saute’ pan over medium heat, cook the bacon until crispy about 10 minutes. Remove from the pan, and set aside to cool then chop into small pieces.
Leave 3 tablespoons of bacon fat in the pan, and reserve the rest for another use. Add the onion, and saute’ until translucent, about 7 minutes.
Add the coconut aminos to the pan with the onion. Cook over medium-low heat, until the mixture reduces and coats the back of a spoon, about 10 minutes.
Add the green beans, toss and cook for 5 minutes until warmed through.
Pour the green bean mixture into a large bowl, add the almonds, and toss to combine. Serve immediately.
Prep Time: 20 mins Cook Time: 60 mins Total Time: 80 mins Serves: 6
Whether you call it stuffing or dressing, the affection is still the same. This dish causes internal (and external) battles over just how much is too much. Paired with our full-bodied Tempranillo, we say there’s never too much of a good thing.
1 pound Pederson’s Natural Farms Mild Breakfast Sausage
1 medium white onion, diced
4 stalks celery, diced
3 packages Gladiola Yellow Cornbread Mix, prepared according to directions
2 packages Morrison’s Bis-Kit Mix, prepared according to directions
1 Tbsp poultry seasoning
1 stick butter, melted
1/2 tsp white pepper
2 boxes chicken broth
Brown & crumble sausage in a large skillet along with onions and celery.
Cook the cornbread and bis-kit mixes according to the instructions on the package. Set aside to cool.
Crumble prepared and cooled cornbread and bis-kits into a large bowl. Add one box of chicken broth, and set the other aside to be used to achieve the desired consistency.
Add the sausage mixture, and stir to combine. Add additional chicken broth until stuffing is of desired consistency. I usually aim for it to be moist but able to hold it’s shape.
Remove from oven, and serve to your loved ones.
Prep Time: 20 mins Cook Time: 60 mins Total Time: 80 mins
If you’re looking for a delicious alternative to turkey but want to stick to the poultry category, we suggest this delectible little game hen. Perfectly portioned and flavorful, this is sure to add a little something special to the spread.
4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 Tbsp olive oil
24 cloves garlic
1/3 cup white wine (we suggest Viognier)
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish
Preheat oven to 450 degrees F (230 degrees C).
Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and, boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise, and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
Not only does October begin Texas Wine Month, but it also brings us the start of deer season beginning with bow hunting. That being said, it only seems fitting to bring you a favorite game recipe. This is a quick bourguignon recipe that uses venison instead of beef and is absolutely scrumptious. If you have any venison steak or back strap hanging around from last year, clean the freezer out and make room for this year’s harvest!
Helpful Hint: Do not skip the butter or the bacon. Venison is so lean that to make this recipe work, you must add in some fats. Feel free to adjust the amount you want to use, but do not skip them all together!
1-2 lbs venison (back strap or steak)
1 cup frozen pearl onions
1/4 teaspoon pink salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon brown sugar
4-6 tablespoons of butter
4 slices of bacon (we recommend Pederson’s Natural farms) sliced into several 1″ squares
1 package of button mushrooms sliced
3 garlic cloves, minced
chopped fresh thyme
1 tablespoon of tomato paste (no added salt)
1/2 cup dry red Texas Wine
1 cups low sodium beef broth
2 tablespoons of water
1 tablespoon of all purpose flour
Set out frozen pearl onions to thaw
Cut venison into 1-2″ cubes, or preferred bite size
Pat meat dry with a paper towel. Sprinkle with 1/4 teaspoon of salt and pepper.
Heat dutch over or deep cast iron skillet over medium heat.
Melt butter in pan.
Add seasoned, cubed, venison meat to pan and brown evenly on each side.
Remove venison from pan, and set aside in warm place.
Add bacon square to pan, sauté for 2 minutes.
Add mushrooms to the pan and sauté until brow, stirring occasionally so that mushrooms do not stick to pan.
Add garlic, thyme, and brown sugar to pan and stir constantly for one minute.
Add tomato paste. Cook for one minute. Pour in 1 up of dry red Texas wine, and bring to a boil. You will need to scrape the pan occasionally to loosed up any frond (brown bits).
Cook until liquid has reduced by half.
Add thawed pearl onions and beef broth, bring to a boil. Cook for 2 minutes.
Combine flour and water in small bowl or cup. Whisk with fork until smooth. Add the flour-water mixture and cook until sauce has thickened.
Return browned venison to pan.
Reduce heat and simmer for 15 minutes, stirring occasionally.
Serve over a bed of mashed potatoes, rice, or egg noodles.
Pair with your favorite red wine from Brennan Vineyards! We recommend the Super Nero or Tempranillo!
For those of you who didn’t know, underneath the Austin House Event Center there is a full 2800 square foot basement that was originally purposed for case storage.
In the recent years, quenching Texans’ thirst for Texas wines had become an uphill battle and Brennan Vineyards wine production quickly outgrew our wine storage. A good but problematic issue to have!
In the spring of 2016, Brennan Vineyards received a grant from the Comanche Economic Development Council that would help to grow our business in terms of a new and much larger case storage facility (64,000 cubic feet) and help with the purchase of a new bottling line to be housed in the former barrel room of the winery (more details coming soon).
And with the new case storage facility up, we were suddenly left with a sad and empty basement that would soon become the new home of the Brennan Vineyards barrels (which for the past few years we have been hiding in every open space possible). Inspired by beautiful sub-surface barrel storage and tasting venues of some of the greater known wine regions, we set out on a renovation journey to create a beautiful barrel room and private tasting venue.
The Colors: Benjamin Moore Paint Nature’s Scenery (walls and ceiling) and flat black (floors)
Special Features: Romantic Lighting, Strategic Spotlights, Sliding Barn Wood Door, Custom Sawhorse Tables (together make a grand 40 foot table), Antique Early American Corner Cupboard (awards cabinet)
We are thrilled to say that the Cellar is officially ready for our ‘Annual Barrel Tasting’ at the Holiday Wine Club Pick Up Party and we cannot wait to share it with you!
What a transformation!
Big Thanks to all who worked so hard on this project and never gave up when things didn’t go the way we imagined (many, many, times). Take a look at the gallery below to see the before and after photos.
Prep, Paint, and Lighting by Jackie Middleton and crew.
Custom Woodwork by Travis Conley
At Brennan Vineyards we would like to salute our active service members as well as veterans.
“Honor to the soldier and sailor everywhere, who bravely bears his country’s cause. Honor, also, to the citizen who cares for his brother in the field and serves, as he best can, the same cause.” – Abraham Lincoln
Service members are near and dear to our heart. Dr. Pat Brennan was in the Navy from 1969 to 1971, serving as a medical officer/dive officer on a Polaris sub and later was attached to the Marine Corps at Kaneohe Marine Corps Air Station.
See some photos from his time serving our country below.
Dr. Pat Brennan in full dress, while stationed in Hawaii
Let’s not forget about the military wives and families who also sacrifice so much for our country.
Trellise and Pat while stationed in Hawaii
The Submarine that Dr. Brennan served on traveling the Panama Canal January of 1970
Traveling the Panama Canal January of 1970
To all who have served, Thank you.