Jul 15, 2017 -
We're welcoming the Sunset High Class of '77! Join us for your 40th reunion and catch up with your old... ... Read More >>
Sunset High School 40th Class Reunion
We're welcoming the Sunset High Class of '77! Join us for your 40th reunion and catch up with your old... er, former classmates! It's going to be a great evening full of memories, laughter, and friendship. And, of course, the basic necessities of food and beverages! ArborBrook will be pouring a couple of our wines, and there will also be beer and non-alcoholic beverages. We'll have two food trucks ...
17770 17770 NE Calkins Lane, Newberg, OR 97132
Jul 22, 2017 -
Celebrating summer a new way! July 22 ~ Artisan Peacock Food Truck 4:00 - 7:00pm Live music performed ... Read More >>
Flights & Bites with Artisan Peacock
Celebrating summer a new way! July 22 ~ Artisan Peacock Food Truck 4:00 - 7:00pm Live music performed by HighWater Johnny Band Join us for an afternoon on our patio with live music, yard games, & great eats. Sip a glass or share a bottle of your favorite ArborBrook wine & enjoy the fun! Bring your lawn chairs, blankets, etc., as the picnic tables fill up quickly. To reserve your space, ...
ArborBrook Vineyards 17770 17770 NE Calkins Lane, Newberg, OR 97132
Aug 26, 2017 -
ArborBrook has been partnering with Janus Youth Programs to put on Janus' "Dinner in the Vines" for several ... Read More >>
Janus Youth Programs "Dinner in the Vines"
ArborBrook has been partnering with Janus Youth Programs to put on Janus' "Dinner in the Vines" for several years. The reason we have continued to support this event is simply because we feel so strongly that the programs and resources provided by Janus Youth Programs are so essential. Simply said, next time you're in Portland, take a look at the street kids. Really see them. Most are not on the street ...
ArborBrook Vineyards 17770 17770 NE Calkins Lane,Newberg,OR 97132
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Swiss Chard, Asiago, & Herb Tart Bites
Swiss Chard, Asiago, & Herb Tart Bites
Paired with ArborBrook Klipsun Vineyards MLH Sauvignon Blanc
Yields 1 = 9” tart or 70-80 appetizers
This is a great brunch dish, appetizer for a party, or a buffet dish to bring to a gathering. Just don’t forget to serve it with our Sauvignon Blanc ~ Angelina
1 pie crust or 70-80 phyllo cups (most grocery stores have the cups in their the frozen food section)
1 large bunch Swiss chard, stems removed and slice thin (or 2 bags chopped chard, but chop it smaller)
4 ounces washed spinach
2-3 tablespoons extra virgin olive oil
1 sweet onion, chopped
¼ teaspoon nutmeg
1/4 cup chopped fresh dill
2 tablespoons chopped fresh sage
1 teaspoon dried thyme
Zest from 1 lemon
1/4 cup chopped fresh parsley
1 ¾ cups shredded Asiago, 1 ¼ cup for filling & ½ cup for topping
1/2 cup whole milk or cream
3 large eggs
Coat a 9” spring form pan with flour cooking spray and line the pan with the dough and 2” up with the sides. Refrigerate the dough for 45-60 minutes, remove and prick the bottom with a fork. Preheat the oven to 350̊ F. Before placing in the oven line the dough with foil and fill with dried beans or pie weights. Bake for about 20-25 minutes and the remove the foil and weights and back for 15 more minutes. Remove from the oven and prep the filling.
If using phyllo cups remove from freezer to defrost 30 minutes before baking.
Slice the chard and spinach leaves in thin ribbons about ¼’ thick or thinner. In a skillet over medium high heat add the olive oil, onions, nutmeg, and season to taste with salt and pepper and cook for 5-10 minutes till onions are soft. Toss in the chard, dill, sage, thyme, and lemon zest stirring often cook for about 5-7 minutes until the leaves are wilted. Remove from the stove and stir in the parsley and more salt and pepper to taste. Let the filling cool for about 15 minutes.
In a large bowl stir together the 1 ¼ cups of the shredded cheese, milk or cream, and eggs, then stir in the chard mixture. Pour into the crust and bake about 45 to 50 minutes until set or spoon into the phyllo cups and bake on a cookie sheet for 15 minutes. Top with remaining cheese and let melt on top and serve warm or at room temperature.