Posts in: Fresh Local Flavor
San Sebastian Winery has donated a large selection of wine for the 2013 Healthsource’s Hula in the City: Celebration of Nurses event on July 18th. Visit the Facebook Page for more information and to RSVP!
San Sebastian Winery offers complimentary winery tours and tasting daily. Discover the art of winemaking during an interesting audio-visual presentation and a guided walking tour of the wine production facility. Enjoy the fun and educational wine tasting, offering a selection of San Sebastian wines.
The San Sebastian Wine shop features gourmet foods, unique gift items, wine accessories and gift baskets. Winery Hours Open: Mon-Sat 10 – 6 and Sun 11 – 6.
The Cellar Upstairs Wine, Jazz and Blues Bar Featuring top class live music including Jazz, R&B and Blues. Enjoy a variety of light appetizers to accompany the selection of your favorite San Sebastian Wines, as well as craft and bottled beers. Located atop San Sebastian Winery, enjoy the comfort, relax and take in the spectacular views from the open-air deck while listening to the live music. Open weekends. There is no cover charge.
Introducing a new addition to San Sebastian’s current line-up of PremiumTable Wines: Sweet Ride Red and Sweet Ride White feature a retro-inspired motorcycle themed label already proving popular with Floridians. Smooth and bursting full of fruit, Sweet Ride is perfect for making sangria or simply enjoying chilled.
San Sebastian Winery
157 King St. Historic Downtown St. Augustine
JALAPEÑO BEURE BLANC SAUCE
By Virginia Pillsbury
This is a great sauce for use over a light fish, recommended over sautéed Sea Bass. Recipe makes
enough to ladle over six fish filets
½ lb. Butter
1/8 cup Red Onion, chopped
2 cloves Minced Garlic
¼ teaspoon Black Pepper
½ cup White Wine
½ oz. Fresh Lime Juice
¼ cup Heavy Cream
1/8 cup Roasted Jalapenos, seeds removed, finely chopped
1/3 cup Tomato, diced
½ tablespoon Cilantro, finely chopped
½ teaspoon salt
- Place 1 tablespoon of butter in a sauce pan over medium flame until the butter melts.
- Add the onions, garlic and black pepper. Sauté until the onions and garlic become soft.
- Add the wine and lime juice. Cook until it is reduced to a glaze. (Until the wine has almost
- Add the heavy cream and bring to a simmer.
- Reduce flame to low and add the remaining butter a little at a time. Use a wire whip to incorporate
the butter into the sauce completely.
Note: The sauce should have a creamy texture.
- Place a handstrainer over a bowl. Remove the sauce from the heat and strain the sauce thru the
- Add jalapenos, tomatoes, cilantro and salt. Fold into the sauce. Ladle over cooked fish filets.
This Edgewood Bakery holiday apple pie is topped with a candy praline topping. Who says you cannot make traditional decadence even better?
6 C peeled and sliced apples (6 medium)
¾ C granulated sugar
¼ C flour
1 tsp cinnamon or allspice
2 Tbsp butter
1 unbaked pastry pie shell plus pastry for top crust
½ C firmly packed light brown sugar
¼ C butter or margarine
2 Tbsp milk or cream
½ C chopped pecans
Preheat oven to 375*. Combine together apples, sugar, flour and spice into large bowl. Place the apple mixture into the pie shell and dot the top with the 2 Tbsp butter. Place top crust on and flute the edges. Cut several slits in the top for steam to escape. Bake for 50-60 min, or until golden brown. Melt butter in small saucepan and stir in brown sugar and milk. Slowly bring to a boil and remove immediately from heat. Stir in pecans and spread over top of warm pie. Place pie on a cookie sheet (important if you do not like to clean your oven.) Return to oven and bake an additional 2-3 minutes or until the top bubbles. Wait until lukewarm (1 hour) before serving.
Serve with Whipped Cream, Vanilla Bean Ice Cream or Rum Raisin Ice Cream.