Casual Family Gathering

These Texas winemakers toast the harvest with great food and good company.

VINEYARD MENU

Serves 8

Grilled Shrimp With Bacon and Jalapeños

Avocado Soup

Mixed Greens With Toasted Almonds and Apple Cider Vinaigrette

Grilled Pork Loin With Rosemary-Breadcrumb Crust

Pecan Fudge Pie With Raspberry Sauce

September is my family's month to regroup. It's also a time when we stop to think about the blessings of another harvest," reflects Susan Auler as she crumbles goat cheese on top of her mixed greens salad. "We love to catch up, talk about football, and enjoy the cooler weather. Naturally, this calls for some easy entertaining," she adds with a warm smile.

Susan and her husband, Ed, have been producing some of the state's finest wines for more than 20 years at Fall Creek Vineyards in Tow, Texas, smack in the middle of the Hill Country. They're also known for their entertaining. "Whether a formal supper or relaxed picnic, some things never change," Susan says proudly. "We love to showcase our wines, but we also like to celebrate the bounty of fresh foods grown and produced in our state."

Just outside, Ed makes a final check on his large, barrel-style grill. The white-hot, mesquite embers are perfect. The grill's thick grates welcome two hearty pork loins with a loud sizzle as a plume of sweet smoke fills the air. "It doesn't get any better than this, does it?" Ed asks with a twinkle in his eyes. Once you try these recipes, you and your family will agree.

GRILLED SHRIMP WITH BACON AND JALAPEÑOS

MAKES 8 SERVINGS

PREP: 20 MIN., SOAK: 30 MIN., GRILL: 6 MIN.

If you're in a hurry, try the fully cooked bacon slices. Don't use flat, thin wooden picks-use thick, round ones.

16 thick, round wooden picks

16 unpeeled, large fresh shrimp

2 jalapeño peppers

2 tablespoons olive oil

¼ teaspoon salt

1/8 teaspoon black pepper

8 thick-cut bacon slices, halved

SOAK round wooden picks in water 30 minutes.

PEEL shrimp, leaving tails on; devein, if desired. Set shrimp aside.

CUT each pepper lengthwise into 8 pieces; remove seeds.

TOSS together shrimp, jalapeno peppers, olive oil, salt, and black pepper in a large bowl. Set aside.

MICROWAVE bacon slices on HIGH 30 seconds.

WRAP 1 bacon slice half around 1 shrimp and 1 piece of jalapeno pepper. Secure with a wooden pick. Repeat procedure with remaining bacon slices, shrimp, and jalapeno pepper pieces.

GRILL, without grill lid, over mediumhigh heat (350° to 400°) for 4 to 6 minutes or until shrimp turn pink, turning once.

AVOCADO SOUP

MAKES 8 CUPS

PREP: 15 MIN., CHILL: 1 HR.

4 avocados, peeled and quartered

1 teaspoon salt

1 teaspoon green hot sauce

1 (14.5-ounce) can chicken broth

1 ½ cups half-and-half

1 (8-ounce) container sour cream

¼ cup Johannisberg Riesling*

3 tablespoons lime juice

Garnish: thinly sliced green onions

PROCESS avocados and next 3 ingredients in a blender or food processor until smooth, stopping to scrape down sides.

POUR mixture into a large bowl; stir in half-and-half and next 3 ingredients until smooth. Place plastic wrap directly over soup; chill 1 hour. Garnish before serving, if desired. *Off-dry white wines such as Gewürztraminer or Chenin Blanc may be substituted.

MIXED GREENS WITH TOASTED ALMONDS AND APPLE CIDER VINAIGRETTE

MAKES 8 SERVINGS

PREP: 10 MIN., CHILL: 2 HRS.

1 large cucumber, thinly sliced

1/3 cup Apple Cider Vinaigrette

8 cups mixed salad greens

2 plum tomatoes, finely chopped

1 cup fresh blueberries

1/3 cup sliced almonds, toasted

½ cup (2 ounces) crumbled goat cheese

COMBINE cucumber and Apple Cider Vinaigrette; cover and chill 2 hours, stirring once. Remove and reserve cucumbers using a slotted spoon; reserve Apple Cider Vinaigrette.

TOSS together salad greens, tomatoes, and blueberries. Sprinkle salad evenly with almonds and goat cheese before serving. Top with reserved marinated cucumber slices. Serve with reserved Apple Cider Vinaigrette.

Apple Cider Vinaigrette:

MAKES 1 CUP

PREP: 10 MIN.

½ cup extra virgin olive oil

¼ cup cider vinegar

4 teaspoons granulated sugar

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

1 teaspoon Worcestershire sauce

½ teaspoon salt

WHISK together all ingredients until well combined.

GRILLED PORK LOIN WITH ROSEMARY-BREADCRUMB CRUST

MAKES 10 TO 12 SERVINGS

PREP: 30 MIN., GRILL: 56 MIN., STAND: 10 MIN.

2 (3-pound) pork loins

2 teaspoons salt

1 teaspoon pepper

½ cup coarse-grained Dijon mustard

½ cup olive oil

2 cups soft breadcrumbs

5 tablespoons finely chopped fresh rosemary

¼ cup chopped garlic

Garnishes: sliced fresh pears, fresh rosemary sprigs

SPRINKLE pork loins evenly with salt and pepper.

STIR together mustard and ¼ cup oil; spread evenly over pork. Stir together remaining oil and next 3 ingredients.

LIGHT one side of a grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place pork over lit side, and grill, covered with grill lid, 8 minutes on each side or until browned. Remove pork from grill. Press breadcrumb mixture evenly over the top of each pork loin.

GRILL over unlit side of grill, covered with grill lid, 35 to 40 minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 10 minutes before slicing. Garnish, if desired.