Recipes

Pecan Maple Bourbon

-1 bottle Pecan Wine

-1 1/2 oz (shot) of Maple Syrup

-1/2 oz  of Bourbon 

Put Wine in container.  Add the maple syrup and bourbon.  Try to mix as best as possible.  Serve.

Blackberry or Blueberry Sangria
-1 bottle Blackberry or Blueberry Wine
-1 lemon
-1 orange
-1 cup strawberries

Slice fruit.  Put wine in a container with the fruit, place in refridgerator and let sit for 4 hours.  Serve.

Bloody Mary
-Jalapeno Wine
Use your favorite bloody mary recipe and substitute Jalapeno wine for tabasco sauce to the heat level you desire. 


Hot Wings or Hot Drumsticks
-5 lbs hot wings
-1 bottle Jalapeno Wine (substitute: Raspberry Chipotle for more mild, fruit flavor)
-50/50 mix butter and hot sauce or your choice (substitute: bbq for hot sauce or add to hot sauce)
-salt and pepper

Marinade the hot wings in a container with the wine overnight.  Stir/flip in morning.  Preheat grill to 225 F.  Place wings on grill and cook until done (160 F internal temp.), which takes approximately an hour.  A meat thermometer is recommended.  Warm on low heat on a stove butter and hot sauce (or bbq, bbq/hot sauce mix) in pan large enough for wings.  When the sauce is warm, add wings.  Let the wings sit in the sauce for 5 min.  Serve.

Raspberry Chipotle Ribs
-1 375 mL bottle Raspberry Chipotle Wine
-2-3 racks of ribs (approximately 10-12 lbs)
-Your choice of dry rub
-Your choice of bbq sauce

Cut racks of ribs down to fit into containers (large tupperware or bags that seal).  Pour Raspberry Chipotle Wine into containers and cover meat.  Place in the refrigerator for 6-12 hours.  Shake containers and cover meat with wine, then put back into the refrigerator for another 6-12 hours.  Remove the ribs from the refrigerator and rub on your choice of rubs (a basic rub is probably best).  Heat grill/smoker to 200-225F.  After warmed to proper temp, place ribs on the grill/smoker.  Cook for 2 hours.  After 2 hours, heat the oven to 250F.  Put ribs on an oven sheet pan and put a thick layer of your choice of bbq sauce.  Cook for approximately 35 min to an hour until the internal rib temperature reaches 160F. Serve. 

Chicken Fajitas
-1 bottle Jalapeno Wine
-2-4 chicken breasts
-tortillas
-1 diced green pepper
-1 diced tomato or salsa
-sour cream
-shredded lettuce
-shredded cheese (mozzarella and/or chedder)
-OPTIONAL: red pepper flakes, hot sauce, chopped onion

Thaw chicken breasts and cut into small strips.  Place in container or sealing bag with Jalapeno Wine overnight to marinade in refrigerator.  Place the wine and chicken into an open pan.  Cook on stove top at medium heat until chicken reaches 160F.  Warm tortillas in microwave.  Put meat and other ingredients into tortillas and serve.

Drunken Shrimp
-Pineapple wine (enough to cover shrimp)
Allow to marinate for at least an hour, wine into skillet.  Het to simmer.  Add shrimp and poach until cooked.  Remove and continue to reduce the pineapple poaching liquid until syrup consistency.  Serve with shrimp.  Can be served hot or chilled as appetizer.

Poached Raspberry Pears
-1 1/2 to 2 cups Raspberry Wine
-2 tsp grated lemon peel
-1 tbs lemon juice
-3 firm bosc pears, peeled and cut into fourths
Let the pears sit in the raspberry wine for 30 min to an hour.  Pour mixture into a skillet and simmer until liquid is reduced to a syrup and pears are cooked.  Serve with sauce in pan.  Also, good over ice cream!

Pecan Wine Sauce
-2 cups Pecan-Raisin Wine
Cook in a saucepan until reduced by 2/3.  Sweeten with brown sugar or maple syrup if desired.  To serve with pecan crusted pork chops, loins or even over ice cream!

Blueberry or Blackberry BBQ Sauce
-2 tsp vegetable oil
-1/4 cup onion minced
-1/4 cup ketchup
-1/4 cup Jalapenon wine
-3 tbs light brown sugar
-1 tbs dijon mustard
-2 cups fresh blueberries
-1/4 cup blueberry or blackberry wine
Heat oil in a non-reactive saucepan over medium heat, add the onion, stir until wilted (about 3 min).  Add the ketchup, jalapeno wine, brown sugar and mustard. Bring to simmer.  Then add blueberries and blueberry (or blackberry) wine.  Simmer over low heat, stirring until thickened (about 10 min).  Puree the sauce in a blender or food processor until smooth.  Season with salt and pepper to taste.  Serve at room temperature.

Beef Ragout  (Venison also works well)

2 lbs beef chuck, trimmed and cut into 1 inch pieces

2 Tbsp olive oil

1/4 tsp marjoram

1 tsp salt

1/8 tsp pepper

1 medium onion chopped

1/2 cup carrots sliced

1/2 cup chopped celery

1 cup sliced mushrooms

1 cup Elderberry wine

1 can condensed tomato soup, undiluted

1 bay leaf

 

Brown meat in oil in large skillet. (can deglaze pan and transfer all to crock pot if you prefer) Add seasonings, vegetables, soup, bay leaf, and wine. Cover and simmer on low heat for 30 or 40 minutes in skillet, longer in crock pot. Can be served with fettuccini pasta, rice, or mashed potatoes.

Rolled Stuffed Pork Loin

-7 lb Loin butterflied
-1 lb gouda grated cheese
-8 cloves of minced garlic
-2 tsp kosher salt
-2 tsp fresh cracked black pepper
-1 tsp thyme
-1/2 tsp oregano
-1/2 bottle Pecan Maple Wine
-1/4 oz bourbon of choice

Lay the loin out flat and season with salt, pepper and herbs.  Spread grated gouda cheese over all.  Roll up and tie up with string every 4 inches.  Mix wine and bourbon, then inject into meat.  Sprinkle outside with some of the herbs, salt and pepper.  Smoke, grill or bake until internal meat temperature reaches 155F (minimum). 

Other Suggestions for using our wines:

 

Raspberry Chipotle

  * Marinate chicken or pork for kabobs

  * Inject in pork butt to make pulled pork and smoke on grill

  * Inject in turkey and smoke on grill or roast in oven

 

Jalapeno or Habanero

  * Marinate chicken wings overnight and smoke or bake and when cooked take off heat and add sauce of half commercial hot sauce and butter Serve.

  * Use in place of tabasco sauce in Bloody Marys

  * Add to chili, fajita or taco meat near end of cooking to taste. One bottle to 2 gallons of chili is a gauge to go by for very spicy flavor.

  * Add to favorite beer (a little goes a long way)

  * Add to fruit wine to enhance flavor - especially good with strawberry, pineapple, or raspberry wines. Use sparingly - start with a teaspoon to a glass and add more if you like.

 

Pecan

  * Inject in chicken or turkey and smoke with pecan wood.

  * Reduce wine to sauce and serve over pecan crusted pork chops