Ingredients
4 chicken breast halves with skin and bone
All purpose flour
1/4 cup olive oil
2/3 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
2 tablespoons chopped Italian parsley
2 large garlic cloves, chopped
1 pound mushrooms, sliced
1 14 1/2- to 15-ounce can diced tomatoes in juice
1 cup Summerset Seyval Blanc wine
Directions
Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, about 5 minutes. Turn chicken over and sauté 3 minutes. Transfer chicken to bowl. Add onion, carrot, celery, parsley and garlic to skillet; sauté 2 minutes. Add mushrooms and sauté until starting to brown, about 10 minutes. Add tomatoes with juices and wine. Boil sauce until slightly thickened, about 10 minutes. Return chicken to sauce. Cover skillet, reduce heat to medium and simmer until chicken is cooked through and tender, about 15 minutes. Transfer chicken and sauce to plates and serve.
INGREDIENTS
2 pounds 1-inch pieces trimmed veal stew meat
1/4 cup all purpose flour
2 tablespoons extra-virgin olive oil
3 garlic cloves, flattened
2 tablespoons butter
3/4 cup Summerset Red Wine
2 cups canned Italian-style tomatoes with juice
1 tablespoon crumbled dried sage leaves
2 red bell peppers, cut into 2x1/2-inch strips
2 tablespoons drained capers
Directions
Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add garlic; sauté 1 minute. Discard garlic. Add butter to same pot and let melt. Working in batches, add veal to pot and sauté until brown, about 6 minutes per batch. Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices and sage to pot, breaking up tomatoes with back of spoon and scraping up any browned bits. Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes.
Add bell peppers to stew; cover and simmer until veal and peppers are very tender, stirring frequently, about 50 minutes. Stir in capers. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep chilled. Before serving, rewarm over medium heat, stirring often.)
INGREDIENTS
1/4 cup all-purpose flour
1 tsp ground allspice
12 3- to 4-inch-long meaty short ribs (about 5 1/2 pounds)
4 tablespoons vegetable oil
3 large onions, chopped
3 large carrots, peeled, chopped
3 large celery stalks, chopped
4 large garlic cloves, minced
1 tablespoon dried thyme
2 teaspoons caraway seeds
8 ounces plum tomatoes, chopped
3 small bay leaves
3 cups canned beef broth
2 cups Marechal Foch wine
Chopped celery leaves
Directions
Stir flour and allspice in medium bowl to blend. Sprinkle short ribs all over with salt and pepper. Add 6 ribs to flour mixture and turn to coat. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add floured ribs; saute until brown, turning occasionally, about 6 minutes. Transfer to large bowl. Repeat flouring and browning with remaining 6 ribs; reserve remaining flour-coating mixture. Add 1 tablespoon oil to pot. Add onions, carrots and celery stalks; saute) until vegetables begin to brown and are very tender, scraping bottom of pot often, about 30 minutes. Add garlic, thyme and caraway seeds to pot; stir 1 minute. Mix in tomatoes and bay leaves. Return ribs and accumulated juices to pot, arranging ribs in single layer. Add broth and wine. Bring to boil. Reduce heat to medium-low, cover and simmer until meat is almost tender, about 1 hour. Uncover pot. Simmer ribs 30 minutes, occasionally spooning fat from surface; reserve 2 tablespoons fat. Stir reserved flour-coating mixture and reserved 2 tablespoons fat in small bowl until smooth; mix paste into sauce around ribs. Simmer until meat is very tender and gravy thickens, about 45 minutes longer. Season with salt and pepper.
Transfer short ribs and gravy to large bowl. Sprinkle with celery leaves.
INGREDIENTS
1 tablespoon butter
3 firm but ripe medium Bosc pears, peeled, halved, cored
6 fresh thyme sprigs
1 1/3 cups Summerset Rosé Wine
1/4 cup wildflower honey
Persimmon Ice Cream
Directions
Melt butter in heavy large skillet over medium-high heat. Add pears, cut side down. Tuck thyme sprigs around pears. Cook until cut sides are brown (do not turn pears over), about 3 minutes. Transfer pears to plate. Add ros wine and wildflower honey to same skillet and boil until mixture is reduced to about 1 cup, scraping up any browned bits, about 4 minutes. Reduce heat to medium-low and add pears, cut side up. Spoon some of juices in skillet over pears, cover skillet, and simmer until pears are tender, about 10 minutes.
DO AHEAD: Pears can be made 4 hours ahead. Uncover and let stand at room temperature.
Place 1 warm or room-temperature pear half, cut side up, on each of 6 plates. Drizzle pears with sauce from skillet.
Spoon scoop of Persimmon Ice Cream alongside pears and serve.
INGREDIENTS
2/3 cup seedless green grapes
3/4 cup Seyval Blanc wine
four 6-ounce skinless flounder fillets*
1/3 cup minced fresh parsley leaves
3/4 teaspoon dried thyme
1/4 cup minced onion
2 tablespoons butter
1 tablespoon flour
1/4 cup heavy cream
1 teaspoon fresh lemon juice
*may also use orange roughy fillets
Directions
Reserve 8 of the grapes, halve the remaining grapes, and in a small saucepan let the grape halves macerate in the Seyval Blanc for 1 hour. Halve the fillets lengthwise, season them with salt and pepper, and sprinkle the skinned sides with the parsley and the thyme. Roll up each fillet half with 1 of the reserved grapes in the middle and secure it with a wooden pick. Stand the fish rolls up in a saucepan just large enough to hold them in one layer without crowding them. Transfer the macerated grapes with a slotted spoon to a small bowl, bring the wine to a boil, and pour it over the fish rolls. Cook the fish rolls, covered, at a bare simmer for 10 to 15 minutes, or until they just flake. Transfer the fish rolls with a slotted spoon to a plate, reserving the cooking liquid, and keep them warm, covered.
In a small saucepan cook the onion in the butter over moderate heat, stirring, for 5 minutes, stir in the flour, and cook the roux over moderately low heat, stirring, for 3 minutes. Remove the pan from the heat and strain the reserved cooking liquid through a fine sieve into the pan. Add the cream, the macerated grapes, the lemon juice, and salt and pepper to taste and boil the sauce, stirring for 3 minutes. Pour off any liquid that has accumulated on the plate, divide the fish rolls among 4 heated plates, and spoon the sauce over them.
INGREDIENTS
10 red grapefruit
3/4 cup Summerset Frontenac
3/4 cup sugar
Directions
Cut peel and white pith from 6 grapefruit. Working over bowl, cut between membranes to release segments. Cover and chill segments at least 30 minutes and up to 1 day.
Cut remaining 4 grapefruit in half. Using juicer, juice grapefruit. Pour 3/4 cup juice into heavy medium saucepan. (Reserve any remaining juice for another use.) Using spoon, scoop out membranes from grapefruit halves and discard, reserving grapefruit cups. Add Summerset Frontenac wine and sugar to juice in saucepan. Stir over medium heat until sugar dissolves. Simmer until reduced by half, about 10 minutes. Cool wine syrup to room temperature. (Can be prepared 1 day ahead. Cover grapefruit halves and wine syrup separately and refrigerate. Bring wine syrup to room temperature before using.)
Arrange grapefruit cups on large platter. Divide segments among cups. Drizzle each grapefruit cup with wine syrup and serve.
INGREDIENTS
8 apples, cored
cherry or strawberry jam
1/2 cup sugar
1/2 tsp mace or nutmeg
1 cup Summerset Rose wine
1/2 tsp vanilla
Directions
Place Apples in a greased casserole or baking dish. Fill each Apple with jam. Blend Sugar and mace (or nutmeg) and stir in Summerset Rose wine and vanilla. Pour over Apples. Cover and bake at 350 degrees for 1 hour. Refrigerate for 2 to 4 hours before serving.
INGREDIENTS
3/4 cup chopped onion
2 cloves garlic, crushed and minced
3 tablespoons olive oil
6 cups chopped tomatoes, canned or about 6 fresh, peeled tomatoes
3/4 cup Summerset Marechal Foch wine
1/4 cup shredded carrots
1/4 cup chopped fresh parsley
1/3 cup chopped fresh basil
1 teaspoon sugar
1 teaspoon salt
1 cup sliced zucchini
1 cup sliced fresh mushrooms
DIRECTIONS
Heat olive oil in Dutch oven over medium heat; add onion, cooking until tender. Stir in garlic, tomatoes, Marechal Foch wine, carrots, parsley, basil, sugar, and salt. Bring sauce to a boil. Reduce heat and simmer, uncovered, for 1 hour, stirring frequently. Add sliced zucchini and mushrooms; cook until sauce is thick, about 20 minutes longer. Serve with hot cooked pasta. Tomato sauce recipe serves 4.
INGREDIENTS
1 (18.25 ounce) package moist white cake mix
1 (5 ounce) package instant vanilla pudding mix
1 teaspoon ground nutmeg
3/4 cup vegetable oil
3/4 cup Summerset Harvest White wine
4 eggs
DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour one 10 inch bundt pan.
In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, Summerset white wine, and eggs. Beat with an electric mixer for 5 minutes. Bake at 350 degrees F for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
INGREDIENTS
5 1/2-6 lb. ham
2/3 c. each onions, celery & carrots
1 leek
6 peppercorns
6 allspice berries or cloves
3 1/2 c. Summerset Seyval Blanc
DIRECTIONS
Put ham in baking pan. Add vegetables and pour wine over all. Cover and bake at 350 degrees for 30 minutes. Reduce temperature to 325 degrees for 2 1/4-2 1/2 hours until internal temperature reaches 160 degrees.
INGREDIENTS
9 pounds sugar pumpkins or butternut squash, halved lengthwise
2 tablespoons vegetable oil
5 pears--peeled, cored and cut into 2-inch chunks
3 large Spanish onions, sliced
10 garlic cloves, chopped
3 1/2 tablespoons curry powder
Salt and freshly ground pepper
4 quarts chicken stock or canned low-sodium broth
1 1/2 cups Summerset Seyval Blanc wine
1 cup crème fraîche or heavy cream
DIRECTIONS
Preheat the oven to 350°. Place the halved pumpkins on 2 large rimmed baking sheets and add 1/2 cup of water to each sheet. Bake for about 1 1/2 hours, or until tender. When cool enough to handle, discard the seeds and peel the pumpkins.
Heat the oil in a large heavy casserole. Add the pears, onions, garlic, curry powder, and a large pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the onions are tender, about 15 minutes. Add the cooked pumpkins, stock and Summerset Seyval Blanc wine and bring to a boil over high heat. Stir well, reduce the heat to moderate and simmer for 45 minutes. Remove from the heat and let cool for 5 minutes.
Working in batches, puree the soup in a blender or food processor until smooth; transfer to a clean saucepan and season with salt and pepper.
To serve, reheat the soup, ladle into shallow bowls or cups and swirl in the crème fraîche.
You may also make this up to 3 days ahead and refrigerate. Reheat and season with salt and pepper before serving.
INGREDIENTS
8 cups 1/2-inch cubes of firm white bread (1 pound)
1 1/2 cups finely chopped onions
1 1/2 sticks unsalted butter, divided
1 1/2 pounds mushrooms, sliced 1/4 inch thick
1 1/2 cups finely chopped celery (from 3 ribs)
2 teaspoons chopped thyme
2 teaspoons finely chopped sage
1/2 cup Summerset Seyval Blanc wine
2 cups hazelnuts (1/2 pound), toasted , any loose skins rubbed off in a kitchen towel, and coarsely chopped
1/2 cup finely chopped flat-leaf parsley
4 cups turkey stock , heated to liquefy if gelled, or reduced-sodium chicken broth
3 large eggs, lightly beaten
DIRECTIONS
Preheat oven to 400°F with racks in upper and lower thirds. Generously butter baking dish.
Arrange bread in 1 layer in 2 large shallow baking pans and toast, switching position of pans halfway throug h baking, until golden and dry, about 15 minutes. Transfer to a large bowl. (Leave oven on.)
Meanwhile, cook onions in 1 stick butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 6 minutes. Add mushrooms, celery, thyme, sage, and 1/2 teaspoon salt and cook, stirring occasionally, until liquid given off by mushrooms has evaporated and mushrooms are browned, 20 to 30 minutes.
Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Transfer to bread in bowl. Add hazelnuts and parsley and toss.
Whisk together stock, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper, then stir into bread mixture. Transfer to baking dish and dot top of stuffing with remaining 1/2 stick butter.
Bake, loosely covered with a buttered sheet of foil (buttered side down), in lower third of oven 30 minutes, then remove foil and bake until top is browned, about 15 minutes more.
INGREDIENTS
1 (8 pound) bone-in ham with rind removed
1/4 cup whole cloves
1 pound brown sugar
1 cup unsweetened pineapple juice
2 cups Summerset Caba Moch wine
DIRECTIONS
Preheat oven to 400 degrees Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up, and stud in a decorative manner with the whole cloves...be sure to use plenty. Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible. Some may fall off into the pan, but that can not be helped. Leave it there to sweeten the basting juices needed in later steps.
Roast, uncovered, until the sugar begins to melt, about 20 minutes. During this time, mix together the pineapple juice and Caba Moch. When the sugar has begun to melt, pour one cup of the wine mixture over the ham, and return the ham to the oven for 40 minutes. After one hour in the oven, baste the ham with a second cup of the wine mixture, stirring it into the pan drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture. Lower the oven temperature to 325 degrees, and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees before serving.
INGREDIENTS
1/2 cup sliced celery
1/3 cup finely diced onion
2 tablespoons butter
1 (8 ounce) package cream cheese, diced
1 cup milk
1 1/2 cups cubed potatoes
1/2 pound frozen cooked shrimp, thawed and drained
2 tablespoons Seyval Blanc wine
1/2 teaspoon salt
In a large stock pot saute celery and onions in butter.
Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
Add potatoes, shrimp, Summerset Seyval Blanc wine and salt. Heat thorough, stirring occasionally and then serve.
INGREDIENTS
5 tablespoons unsalted butter
1 onion, chopped
1/2 cup chopped celery
1/4 cup chopped carrots
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
4 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups milk
3 potatoes, cut into 1/4-inch slices
2 teaspoons Worcestershire sauce
1 1/2 teaspoons mustard powder
1 pinch ground allspice
3/4 teaspoon celery salt
1/2 teaspoon dried thyme
1/2 teaspoon seasoning salt
2 tablespoons Seyval Blanc wine
1/4 teaspoon poultry seasoning
3 hard-cooked eggs, chopped
DIRECTIONS
Saute the onion, celery, carrots, garlic, and parsley in the butter until soft. Sprinkle in the flour and cook, stirring, for 2 minutes.
Add the stock, milk, potatoes, Worcestershire sauce, dry mustard powder, allspice, celery salt, thyme, seasoning salt, Summerset Seyval Blanc wine and poultry seasoning. Allow to simmer and thicken, stirring occasionally. Cook until the potatoes are cooked through, about 25 minutes. During the cooking break up the potatoes with the back of a spoon to make large chunks. Serve warm with chopped hard boiled egg sprinkled over.
INGREDIENTS
1-2 cups flour
2 pounds beef, cubed
1/2 cup butter or olive oil
2 cups Summerset Red wine
5 cups prepared beef buillion or beef stock
5 carrots, thickly sliced, washed, pared
7 stalks celery, sliced
2 medium onions, diced
5 cloves garlic, minced
5 medium potatoes, cubed
2 bay leaves
a pinch of paprika
1 tablespoon parsley, minced
pepper, to taste
Directions
In a large frying pan, heat 1/2 the butter or olive oil and sauté the carrots, celery, onion, potatoes, and garlic until slightly browned. Set aside. Combine flour, paprika, parsley, and some pepper in a shallow bowl, and roll the beef in it until well coated on all sides. Melt remaining butter or pour oil into in a large stew pot, and then add meat.
Sauté the meat until well browned. Add the previously prepared vegetables and sauté for about two minutes with the beef in the stew pot.
Add the Summerset Red wine, and sauté another three or four minutes.
While the pot is hot, pour in the prepared bouillon and the bay Leaves and allow to simmer covered for about 2-5 hours. After such time the vegetables and beef should be very tender.
At this point remove the lid, sift in any additional flour required to thicken to desired consistency (use fresh flour - not from bowl), and allow the liquid to simmer 30 minutes or until ready.
One may add pepper and salt to taste, and if the carrots and wine were of a sweeter nature, then it is probably a good idea to add a splash or two of lemon juice for contrast.
INGREDIENTS
3 tablespoons butter
3 cups apple juice
1 cup Summerset Vidal Blanc wine
1 1/4 pounds turnips
1 1/4 pounds parsnip
1 1/4 pounds carrots
1 1/4 pounds sweet potatoes
1 1/4 pounds rutabagas
salt and pepper to taste
DIRECTIONS
Boil apple juice and Summerset Vidal Blanc wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine. Preheat oven to 425 degrees F Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
INGREDIENTS
2 1/2 tablespoons olive oil
1 pound bay scallops 1 cup Summerset Harvest White wine
1 tablespoon chopped onion
1 tablespoon chopped green bell pepper
1 1/2 tablespoons chopped fresh dill
4 cherry tomatoes, quartered
2 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons butter
DIRECTIONS
Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet, and drain excess oil. Stir in the Summerset Harvest White wine, scraping up the browned bits from the bottom of the skillet.
Mix the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatoes, lemon juice, and lemon zest. Continue cooking about 1 minute, then mix in the butter until melted. Cook and stir until the liquid has reduced by the desired amount.
INGREDIENTS
1/2 cup sliced celery
1/3 cup finely diced onion
2 tablespoons margarine
1 (8 ounce) package cream cheese, diced
1 cup milk
1 1/2 cups cubed potatoes
1/2 pound frozen cooked shrimp, thawed and drained
2 tablespoons Summerset Matina Blanc wine
1/2 teaspoon salt
DIRECTIONS
In a large stock pot saute celery and onions in margarine.
Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
Add potatoes, shrimp, Summerset Matina Blanc wine and salt. Heat thorough, stirring occasionally and then serve.
INGREDIENTS
1/4 cup Summerset Matina Blanc
1/4 cup white wine vinegar
1 tablespoon shallots
1/2 cup heavy cream
3/4 cup butter
24 sea scallops
1 tablespoon olive oil
salt and pepper to taste
DIRECTIONS
In a medium saucepan, combine Summerset Matina Blanc wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
Preheat oven on broiler setting.
Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.
INGREDIENTS
1/4 cup red wine vinegar
2 tablespoons Summerset Chambourcin
(optional) 1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon black pepper
1 cup olive oil
2 teaspoons minced garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh tarragon
3 shallots, minced
1 cup diced tomatoes
DIRECTIONS
Pour vinegar and Summerset Chambourcin into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.
This sauce is easy to make. Use it on salads, grilled meats, grilled fish hot or cold, vegetables hot or cold, pasta and warm pasta salads.
INGREDIENTS
3 tablespoons bacon drippings
3 pounds pork roast
1/4 cup butter
2 cloves garlic, minced
2 carrots, diced
1 tablespoon chopped fresh parsley
1 bay leaf
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 tablespoons tomato paste
1 1/2 tablespoons sugar
1 1/2 cups Summerset Chambourcin wine
16 ounces fresh mushrooms, sliced
DIRECTIONS
Preheat oven to 325 degrees F
(Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in Summerset Chambourcin wine, and stir to combine. Pour over pork roast.
Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.
INGREDIENTS
1/2 cup mayonnaise
3 tablespoons buttermilk
1/4 cup minced green onions
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken breasts
1 cup Summerset Vidal Blanc wine
1 sprig fresh dill weed
1/8 teaspoon freshly ground black pepper
1 1/2 cups seedless grapes
1 cup thinly sliced celery
8 leaves red leaf lettuce - rinsed
1/2 cup chopped salted cashews
5 sprigs fresh dill weed, for garnish
DIRECTIONS:
TO MAKE DRESSING: Whisk the mayonnaise, green onions, buttermilk, dill and ground black pepper in a small bowl to blend (can be made 1 day ahead). Cover and chill.
TO MAKE SALAD: Arrange the chicken in a heavy, medium size skillet. Add the wine, dill and ground black pepper. Season with salt. If necessary, add water to cover the chicken. Simmer over medium low heat until chicken is just cooked through, turning once (about 11 minutes). Transfer chicken to a plate and let cool.
Cut chicken into 1/2 inch pieces. Place in a large bowl. Add the grapes and the celery and mix in the dressing to thoroughly coat the mixture. Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes to develop the flavors. (Can be prepared up to 3 hours ahead).
Arrange the lettuce leaves on plates, mound on the salad and sprinkle with nuts. Garnish with fresh dill and serve.
INGREDIENTS
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1 pound New York strip steaks, cut 3/4 inch thick
1 (8 ounce) package sliced fresh mushrooms
1/4 cup minced shallot
2 tablespoons butter
2 tablespoons Summerset Marechal Foch wine
1 tablespoon vegetable oil
salt and pepper to taste
DIRECTIONS
In a small bowl, mix together the paprika, salt, pepper, garlic powder, onion powder and thyme. Sprinkle onto each side of the steaks, pressing in so it adheres. Set aside.
Melt the butter in a skillet over medium-high heat. Add the shallots; cook and stir for about 1 minute. Add the mushrooms, and cook for a few more minutes, until tender. Stir in the Summerset Marechal Foch wine, and cook until most of the liquid has evaporated. Remove from the heat and keep warm.
Heat the oil in a separate skillet over medium-high heat. Fry steaks for 5 to 7 minutes per side, or to your desired degree of doneness. Remove to a plate and let rest for a few minutes. Top with mushrooms and serve.
INGREDIENTS
2 teaspoons olive oil
2 tablespoons Vidal Blanc
6 skinless, boneless chicken breast halves
3 cloves garlic, minced
1/2 cup diced onion
3 cups tomatoes, chopped
1/2 cup Vidal Blanc wine
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh basil
1/2 cup kalamata olives
1/4 cup chopped fresh parsley
salt and pepper to taste
DIRECTIONS
Heat the oil and 2 tablespoons Vidal Blanc wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup Vidal Blanc wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.
INGREDIENTS
1/3 cup dried currants
5 tablespoons Caba Moch
1 (16.5 ounce) can pitted dark sweet cherries, drained with syrup reserved
1 pint ricotta cheese
1/4 cup white sugar
2 tablespoons heavy cream
1 (12 ounce) package prepared pound cake
12 (1 ounce) squares semisweet chocolate, chopped
1/4 cup Caba Moch
1 cup unsalted butter
DIRECTIONS
Combine dried currants and 2 tablespoons Caba Moch in small bowl. Let soak for 15 minutes. Drain cherries and cut into eighths; drain on paper towels. Drain currants.
In a food processor, puree ricotta cheese, sugar, 3 tablespoons Caba Moch and whipping cream until smooth. Transfer to medium bowl. Gently mix in currants and cherries.
Peel any loose crust from pound cake and discard. Cut pound cake lengthwise into 3 horizontal layers. Place bottom layer on serving platter. Spread half of filling over. Place second pound cake layer on top of filling. Spread remaining filling over. Arrange third pound cake layer on top of filling. Smooth sides with rubber spatula. Refrigerate cassata until filling is firm, about 2 hours. To make the chocolate frosting: Combine 1/2 cup reserved cherry syrup, semisweet chocolate and 1/4 cup Caba Moch in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Add unsalted butter a few pieces at a time and whisk until melted. Refrigerate frosting until thickened to spreading consistency, stirring occasionally, about 20 minutes.
Slide sheets of waxed paper under edges of cassata to protect the serving dish. Put 1 cup chocolate frosting to pastry bag fitted with medium star tip. Spread remaining chocolate frosting over sides and top of cassata. Pipe frosting in pastry bag in swirls on long sides and in rosettes along upper edges of cassata. Refrigerate for several hours until set. Let cassata stand at room temperature 20 minutes before serving.
INGREDIENTS
1 cup Summerset Marechal Foch
1/2 cup red wine vinegar
1/3 cup olive oil
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1/4 cup red bell pepper, diced
1 pound fresh mushrooms, stems removed
1/4 cup chopped green onions
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
DIRECTIONS
In a saucepan over medium heat, combine the wine, vinegar, oil, sugar, garlic, bell pepper, red pepper flakes and mushrooms. Bring to a boil, cover and set aside to cool.
Once cooled, stir in the green onions, oregano, salt and pepper. Serve chilled or room temperature.
INGREDIENTS
1 pound lean ground beef
1/4 cup Caba Moch Wine
1/4 teaspoon pepper
1/2 cup shredded Cheddar cheese
Sauce
3 tablespoons margarine or butter
1 1/2 cups sliced fresh mushrooms
1/4 cup Caba Moch Wine
1/4 cup water
2 teaspoons cornstarch
1 teaspoon chopped fresh parsley
DIRECTIONS
In medium bowl, combine ground beef, 1/4 cup cooking wine and pepper. Shape into 8 thin patties. Place 2 tablespoons cheese on center of 4 patties. Cover each with remaining patties; press edges to seal. Broil 4 to 6 inches from heat for 4 to 5 minutes on each side.
Meanwhile, melt margarine in small saucepan over medium heat. Add mushrooms; cook until softened. In small bowl, combine remaining sauce ingredients; mix well. Stir into mushrooms. Bring to a boil. Boil until thickened, about 1 minute, stirring constantly.
Serve over patties.
INGREDIENTS
1/8 cup red wine vinegar
1/4 cup Summerset Mead
1/8 cup packed brown sugar
3 teaspoons grated fresh ginger
1/8 cup fresh lime juice
1 large cucumber, thinly sliced
1/4 cup thinly sliced onion
DIRECTIONS
In a serving bowl, stir together the red wine vinegar, Summerset Mead, brown sugar, ginger and lime juice. Add the cucumber and onion, and