A Perfect Pair
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Johnson Estate Freelings Creek Semi-Dry Reserve pairs with cheddar shortbread and goat cheese for a golden hour treat
These savory shortbread “crackers” have a crumbly texture infused with fresh or dried herbs — or none at all. They pair beautifully with Johnson Estate Freelings Creek Semi-Dry Riesling and their signature seasonal May Wine. Both are available here, with the Good Neighbor free shipping program.
Grapes have been grown at Johnson Estate for well over a century. The historic house, built in 1822, and farm sited along the banks of Freelings Creek, were purchased by Frederick Johnson, an English immigrant in 1911. Family lore credits him with the first production of estate wine during Prohibition.
Today, the winery and vineyards are owned by the founder’s son, Fred Johnson Jr., and his wife, Jennifer. Their daily routine includes vineyard walks to check on the progress and the health of the vines – and there are also “mandatory” samplings food and wine!
Fred says, in an unassuming way, that he is the “farmer” and Jennifer jokes that she is the “chief of landscaping and hospitality”. Her love of historic buildings and gardening has meant that beautifying the estate is one of her keen interests. The Johnsons recognize that they are now the farm’s stewards and each year they try to improve the family land, its business, and its role in the community.
Fred says, in an unassuming way, that he is the “farmer” and Jennifer jokes that she is the “chief of landscaping and hospitality.”
For nearly two decades, Johnson Estate has participated in Lake Erie Wine Country’s spring Wine & Cheese Weekend – during which the wineries provide food and wine pairings that incorporate cheeses from the event sponsor, most recently Yancey’s Fancy. Jennifer, a devoted francophile thanks to a summer in France as an au pair while in college and a year of graduate studies in Belgium, often draws French and Moroccan culinary inspirations into her cooking.
Three years ago, Johnson Estate paired their award-winning Semi-Dry Riesling with Cheddar Cheese Shortbread with “Seasonal” Goat Cheese Garnishes – a natural with Jennifer’s fresh herbs in the garden. These crackers may also be baked with fresh or dry herbs in the dough. This versatile recipe is perfect as a spring appetizer with a picnic luncheon or supper.
SAVORY CHEDDAR CHEESE SHORTBREAD
Ingredients
½ cup butter, somewhat soft
1 cup white flour (or substitute ½ cup whole wheat flour)
1-2 tablespoon ground flax seed (optional)
6 ounces Yancey Fancy XXX Sharp Cheddar Cheese
½ teaspoon salt
Instructions
Put all ingredients in a food processor and blend until the dough forms one or two large clumps. Remove and roll into two logs, each about 1 1/2” to 2” in diameter. Wrap the logs in wax paper and put in the refrigerator to chill. When the dough is firm, slice the log into crackers about ¼”-3/8” thick. Put on cookie sheet and bake ten to fifteen minutes; they will be a very light brown. Remove gently from the sheet and let cool.
Goat Cheese Garnishes
Ingredients
8 ounces plain goat cheese (or 4 ounces goat cheese and 4 ounces cream cheese)
2 tablespoons cream
Instructions
If the cheese is soft, stir in the cream until well-mixed (if cold, use a food processor to process the cream and cheese until smooth). Divide the cheese into small dishes to flavor each one with different spices – you may vary these according to your tastes.
Variations
Cashews & Chives: Add 3 tablespoons ground salted cashews and 1 tablespoon finely chopped chives, reserving some of the chives as garnish on top.
Rosemary & Thyme: Add ½ teaspoon each of rosemary, thyme, and honey. Garnish with thyme.
Moroccan: Add 1 teaspoon each of lemon juice, honey, and soy sauce to the goat cheese; mix well. In a small dish, mix the following herbs and then add as little or as much as you like to the goat cheese. Garnish with pumpkin seeds or pepitas.
Moroccan Ingredients: 1 ½ teaspoons chili powder,1 ½ teaspoons ground cumin,1 teaspoon ground ginger, ½ teaspoon dried oregano, ½ teaspoon turmeric, ½ teaspoon black pepper, ½ teaspoon dried garlic
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FOOTNOTE:
2017 Pinot Noir, Gold, 92 Points, 2020 International Eastern Wine Comp.
2017 Semi-Dry Riesling, Double-Gold at the 2019 Finger Lakes Int’l Wine Comp. (highest ranking US winery)
2017 Maréchal Foch, Double Gold, Best of Class, 2019 Eastern International Wine Comp.
2018 Concord, Double Gold, 97 Points, Best American Native Red, 2019 San Francisco Int’l Wine Comp.
2017 Sparkling Traminette, 96 Points, Double Gold, Best of Class, 2020 Eastern Int’l Wine Comp.
2017 Chambourcin Ice Wine, 98 Points,Double Gold, Best of Class & Show, 2019 Eastern Int’l Wine Comp.
2017 Vidal Blanc Ice Wine, 95 Points, Gold, 2020 Eastern Int’l Wine Comp.
This sponsored content is brought to you in partnership with Johnson Estate Winery.
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