Glazed Duck Confit with Olive Relish and Sauce Verte
Glazed Duck Confit with Olive Relish and Sauce Verte Original recipe by Naomi Pomeroy Beach Daisy in Yachts Compton Wine Dinner Entrée summer 2024 this entree [...]
Glazed Duck Confit with Olive Relish and Sauce Verte Original recipe by Naomi Pomeroy Beach Daisy in Yachts Compton Wine Dinner Entrée summer 2024 this entree [...]
Use this year’s bountiful cherry harvest to make an easy appetizer with goat cheese and thyme on toasted bread. You can even cook this on the [...]
Tabitha & Matt Compton grew up on the East Coast eating Atlantic blue crab. After setting roots in Oregon, Tabitha's East Coast crab cake recipe evolved [...]
Smoked Trout Pâté: 12 oz of smoked trout (canned, fresh, or packaged, depending on availability) 1 cup cream cheese, softened 1/2 medium shallot, minced 1 tablespoon [...]
Recipe by Cheri Galvin Serves 20 Preparation and cook time: 3 hours Instructions 1. Place chipped chocolate in a heatproof bowl. 2. Heat heavy cream [...]
Mushroom Squares or Muffins Pairs well with Compton Pinot Gris 4 heaping cups of sliced mushrooms (bite-size pieces) 1 cup baking mix (or 1 cup flour, [...]
Tabitha Compton is the pumpkin pie maker in our house. We cook our own pumpkin instead of using canned. It's so easy, tastes better, and what [...]
When Matt Compton isn’t making wine, tending vineyards, or working our family farm, you might just find him making fresh chevre with milk from our goats. [...]
This cold soup from Spain is the perfect use for ripe summer tomatoes. The variety of tomato is not so important, but they better be ripe [...]
Tabitha has been raising Katahdin Hair Sheep on the Compton Family Farm for the last 3 seasons and we have a chest freezer full of [...]
Download Recipe PDF Kael Compton won best of show at the Benton County Fair with this cheesecake recipe. It’s easy to add toppings to [...]
We collect over 40 eggs every day. Matt likes to use our farm eggs to make frittatas, along with bacon and vegetables and his homemade [...]