Recipe: Chardonnay Broccoli Buds

Hey, James River Cellars’ Wine Club Members!  Are you looking for an interesting recipe that uses the Stainless-Steel Chardonnay that you got at tonight’s release party?  You’re in luck… I’ve got just the thing… Chardonnay Broccoli Buds.  It’s a recipe that can be either an appetizer or side dish (cold OR roasted).  YUM!

ChardonnayBroccoliBuds

I first had this recipe as a child, during Sunday picnics at summer camp with relatives and friends.  I had never had broccoli as a cold appetizer before and it was delicious… crisp, tangy, and flavorful.  I have made this recipe many times throughout my adulthood but it always seemed a bit too oily, so I decided to remake it.

Since I used an actual recipe to start, it’s only fair that I give you the new recipe as one with specific ingredients (but please realize that I’ll always alter things slightly when I remake a recipe, so even these are guidelines).

Start by mixing 1/2 cup cider vinegar, 1/2 cup oil (I used canola oil), 1/2 cup James River Cellars’ Chardonnay, 1/2 Tablespoon sugar, 1/2 Tablespoon dried dill, 1/3 Tablespoon accent, 3/4 teaspoon salt, 1/2 teaspoon fresh ground pepper, and 1/2 teaspoon garlic salt together in a large resealable bowl or resealable plastic bag.  Add 1 1/2 to 2 bags fresh broccoli florets and toss well.  Allow broccoli to marinate for 24-48 hours, re-tossing in the dressing occasionally.  Once the vinaigrette has thoroughly flavored the broccoli, they can be served cold (drained of any access vinaigrette) as seen in the left photo OR drained and roasted in a 350 degree oven for 12-15 minutes as seen in the right photo.

I hope you and your family enjoy this side dish/appetizer as much as I always do… it reminds me of the magical summers I spent in PA as a child and it makes me happy.  I hope it becomes a recipe that makes you happy as well!

Enjoy… from my childhood and family to yours!

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2 thoughts on “Recipe: Chardonnay Broccoli Buds

  1. Sheryl says:

    Man, everyone got the chardonnay? grrr I will have to find a way to make these meetings!
    What is accent that you use in this recipe?

    Thanks

  2. The Wine Club members’ wines this month are Chardonnay, Cabernet Sauvignon, and Divino, so I thought I would add a Chardonnay recipe for them. The newsletter included my recipe for Divine Ham (using Divino) so this is just another way to keep everyone happy and using (as well as drinking) our wine. The Volunteer trainings are totally different… no wine is “given away”, so you’re really not missing out!

    “Accent” is a seasoning.. you can find it near the salts in the seasoning aisle. I use it occasionally, but you can always swap out Accent with equal parts of the salt and garlic salt in this recipe.

    Enjoy!

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