November Newsletter

What’s Happening in the Vinyard

After Harvest occurs, the grapevines begin to enter dormancy. Once temperatures start dropping in November, the leaves start changing to a beautiful golden yellow, and the vines start building up energy reserves in their roots, trunk and canes to prepare for winter. This will be a much-needed rest for our hard-working vines!

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Events

November was another busy month of wine tastings.

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Pairing of the Month – Ben’s Blueberry Pecans

The holidays are upon us, so daughter-in-law Caitlin is sharing a nostalgic recipe from our hometown of Barrington, IL.

“This recipe comes from the Barrington Chocolate and Ice Cream Shoppe, lovingly owned & operated by Ben & Tressa Borkon. Ben’s vision for the shop was always to bring people genuine connection & happiness through chocolate. He loved to get to know anyone who entered the shop, and treated me with the warmth & unwavering support of a grandfather. During my time at the shop, I learned how to make the most beautiful ribbon bows, the best hot fudge sundae & Ben’s Blueberry Pecans. Though the shop has since closed, Ben’s influence remains in my life and I continue to share his love & his recipes. These chocolates pair perfectly with holidays, special events & a glass of wine.”

-Caitlin 

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Ben’s Blueberry Pecans
Yield: About 24 small chocolates
Time: 30–45 minutes + setting time 

Ingredients

• 10-12 oz good-quality dark melting discs or semi-sweet chocolate
• 6 oz package (or smaller) pecan halves
• 6 oz container of fresh blueberries (washed & well dried)
• 24 paper candy cups (mini baking cups)
• Optional: pinch of sea salt flakes for sprinkling

Step-by-Step Instructions

1. Toast the pecans
: Preheat oven to 350°F. Spread pecan halves on a baking sheet and toast 6–8 minutes until fragrant. Let cool completely, then coarsely crush about ⅔ of them (substitutions: packaged finely chopped pecans, roasted pecans). Reserve 24 perfect halves for topping.
2. Set up your station
: Place 24 candy cups out in mini muffin tins or on a flat tray.
3. Temper or melt chocolate:
   • Double-boiler method: Chop chocolate into small pieces. Melt ⅔ of it over barely simmering water, stirring constantly. When fully melted, remove from heat and stir in the remaining ⅓ until smooth.
   • Microwave method: Heat in 20-second bursts at 50% power, stirring well between each burst until 80% melted, then stir until fully smooth.
4. Bottom chocolate layer: Drop ~1 teaspoon of melted chocolate into each cup. Tap the tin or tray gently on the counter to level.
5. Fresh blueberry centers: 
Bring blueberries to room temperature. Wash & dry thoroughly. Place ~3 fresh blueberries into each cup, pressing lightly and keeping the berries centered.
6. Top chocolate layer: 
Spoon another ~1 to 1½ teaspoons melted chocolate over the blueberries, completely covering them. Tap the tin or tray again to flatten and remove air bubbles. 
7. Pecan topping: While chocolate is still wet, immediately sprinkle a pinch of crushed toasted pecans over the surface of each chocolate. Next, gently press one whole toasted pecan half into the center of each chocolate.
8. Optional: 
Lightly sprinkle a few flakes of sea salt on top for a sweet-salty contrast.
9. Allow to set & serve: 
Allow chocolates to set at cool room temperature until firm.

Store at a cool room temperature and consume within 2–3 days.

Refrigeration is not recommended as this can cause the chocolate to separate from the berries and may cause the chocolate to bloom.  

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