Flourless Black Bean Brownies
Suggested Wines Meritage (Dry Red) Lakeshore Red (Dry Red) In this unique recipe, black beans take the place of flour...making it gluten free! The flavors and tannin present in good dark chocolate are a natural pairing with a red wine such as Meritage or Lakeshore Red. Ingredients 1 15oz can cooked black beans, rinsed and drained 3 eggs 3 tablespoons vegetable oil 1/3 cup cocoa powder 1 pinch salt 1 teaspoon Mexican vanilla extract 3/4 cup white sugar 1/2 teaspoon rounded cinnamon 1/2 teaspoon chili powder 1/2 to 1 cup dark chocolate chips Directions Preheat oven to 350F. Lightly grease an 8x8 inch baking dish. Combine all ingredients except chocolate chips in blender or food processor.
Frog Eye Salad
Suggested Wines Late Harvest Vignoles (Semi-Sweet White) 42 Ice Wine (Sweet White) This recipe gets its name from the tiny acini di pepe pasta that serves as the base. The citrus fruit and shredded coconut are a great pairing for a sweeter wine. Ingredients 1 cup white sugar 1 tablespoons all-purpose white flour 2.5 teaspoons salt 1.75 cups unsweetened pineapple juice 2 eggs, beaten 1 tablespoon lemon juice 3 quarts water 1 tablespoon vegetable oil 1 16oz package acini di pepe pasta 1 11oz cans mandarin oranges, drained 2 20oz cans pineapple tidbits, drained 1 20oz can crushed pineapple, drained 1 8oz container frozen whipped topping, thawed 1 cup miniature marshmallows 1 cup shredded coconut Directions
Candied Bacon Wrapped Cocktail Sausages
Suggested Wines Riesling (Semi-Dry White) Edelzwicker (Off-Dry White) This was a guest favorite at the 2013 Wine & Food Pairing Weekends. The spice in the chili sauce is subdued and rounded out by a touch of residual sugar in a white such as our semi-dry Riesling. Ingredients 1 14oz package of cocktail sausages 1 12oz package smoked bacon 1/2 cup dark brown sugar 1 cup Asian sweet chili sauce 1 tablespoon Sriracha hot chili sauce Wood toothpicks Directions Preheat oven to 375F. Remove cold bacon from package and cut each strip into thirds. Wrap each cocktail sausage with 1/3 strip of bacon and secure with a toothpick. Place 5-10 bacon wrapped sausages into container with brown
Lemon Quinoa Salad with Garbanzo Beans
Suggested Wines Sauvignon Blanc (Dry White) Dry Riesling (Dry White) This recipe features big flavors that stand up to more full flavored wines, such as Sauvignon Blanc. Ingredients 1 can garbanzo beans, drained and rinsed 1/2 cup Quinoa 1 cup water 1/4 cup fresh parsley, chopped 1 shallot, chopped 1 clove garlic, minced 1/4 cup lemon juice, or more to taste 2 tablespoons Tahini 1 tablespoon extra virgin olive oil Salt & pepper to taste Directions Cook Quinoa in water according to directions on package. Combine garbanzo beans, Quinoa, and parsley. In a separate bowl, combine shallot, garlic, lemon juice, Tahini, and olive oil. Combine all ingredients. Season with salt and pepper to taste.
Chicken Stuffed Poblano Peppers
Suggested Wines Edelzwicker (Off-Dry White) Riesling (Semi-Dry White) This recipe is great for chilly autumn and winter nights. Some Poblano peppers are hotter than others. By removing the seeds and membranes before stuffing you guarantee a milder flavor. Ingredients 6 small or 4 large Poblano peppers 1/2 tablespoon olive oil 3/4 cup onion, diced 1 teaspoon salt 3 cloves garlic, minced 1 cup diced mushrooms 1/2 cup chopped tomatoes 2 cups chicken breast, cooked and finely chopped 3/4 teaspoon cumin 1/4 teaspoon cayenne pepper 1/2 teaspoon oregano 1/2 teaspoon southwest seasoning (e.g. Penzeys) 1 cup shredded Mexican cheese (can use reduced fat) Directions Pre-heat oven to 350 degrees Fahrenheit Slice tops of peppers off. Cut a
Eggplant Parmesan
Suggested Wines Capriccio Lakeshore Red This is an easy dish that pairs very well with a light fruit-forward red wine. Eggplant makes a great hearty base for a vegetarian main course. Ingredients 1 Eggplant (about 1 Lb) peeled and sliced into ½ inch thick slices ¾ teaspoon kosher salt 1 cup Panko bread crumbs ½ cup flour ½ teaspoon fresh ground black pepper 2 eggs beaten or ½ cup egg beaters 4 oz Mozzarella cheese ½ cup finely grated fresh Parmesan cheese * 8 cloves garlic, sliced thin ½ cup dry red wine ¼ teaspoon red pepper flakes 1 can (14 oz) diced tomatoes 1 can (14 oz) tomato sauce 2 tablespoons tomato paste 1 tablespoons
Butternut and Corn Soup with Roasted Poblano Peppers
Suggested Wines Edelzwicker (Off-Dry White) Riesling (Semi-Dry White) Gewurztraminer (Dry White) Thanks to our good friend, Chef Christine Ferris, for another amazing recipe. This was featured at our November 3rd, 2012 Winemaker's Dinner where it received a standing ovation. Ingredients 5 cups butternut squash (or a blend of winter squash) pureed 4 cups canned creamed corn 4 to 6 poblano peppers, roasted, skinned, seeded and diced (use the juice in the bottom of the bowl, it is full of flavor) 3 tablespoons olive oil or butter/oil blend 1 large onion, diced 2 tablespoons garlic, minced 6 cups of chicken or vegetable stock 2 tablespoons apple cider vinegar (or lemon juice) Garnish with 1 red pepper, minced
Apricot and Almond Biscotti
Suggested Wines Vignoles Reserve (Semi-Dry White) 42 Ice Wine (Sweet White) This is a year around favorite of the winery family. This particular recipe was developed by Celita Welsch. Dip the biscotti into the wine for a sort of adult version of "milk and cookies." Ingredients 1/2 cup egg whites at room temperature 4 tablespoons water 1/4 cup white sugar 1/2 cup Splenda (or sugar if desired) 1.5 teaspoons vanilla extract 1.5 teaspoons almond extract 2 tablespoons orange zest 1/4 cup vegetable oil 1 cup finely chopped dried apricots 1/2 cup slivered almonds (or chopped walnuts) 1/3 cup white chocolate chips 3.5 cups all-purpose white flour 1 tablespoon baking powder Directions Preheat oven to 325 degrees
Turkey Enchiladas
Suggested Wines Lakeshore Ruby Red (Semi-Dry Red) Riesling (Semi-Dry White) Pinot Noir (Dry Red) This is the perfect "post Thanksgiving" recipe when you are looking for something different to do with your left-over turkey. Ingredients 2.5 cups shredded, cooked turkey 1 can diced tomatoes, undrained and divided 1 can black beans, rinsed and drained 1.5 cups salsa, divided 1.5 cups shredded cheddar cheese, divided 1/2 cup sour cream 3 green onions, sliced 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon chili power 8 flour tortillas (8 inch) 1 teaspoon hot sauce Directions Preheat oven to 375 degrees. Grease a 7x11” pan. Mix together the turkey, ½ the tomatoes with juices, black beans, ¾ cup of the
Bean and Rosemary Salad
Suggested Wines Edelzwicker (Off-Dry White) Pinot Grigio (Dry White) True Chardonnay (Dry White) This dish is inspired by travels to Tuscany and is great as a side year around. It can also be used as an appetizer by serving on a crostini. Ingredients 1/2 red onion 1 teaspoon fresh lemon juice 3 tablespoons olive oil 1 grated garlic clove 1 teaspoon chopped fresh rosemary 1 can (14.5oz) cannellini beans, drained and rinsed 2 tablespoons chopped parsley Directions Mix onion and lemon juice. Set aside. Heat oil in a saucepan over medium heat. Add grated garlic and rosemary. Stir and cook for 2 minutes. Add the beans and cook until warm. Mix in parsley. Before serving, mix
Black Beans in Tomato Sauce
Black Beans in Tomato Sauce Skip to Ingredients This is the perfect complement to any Mexican dish. You can amp up the heat or tone it down by adding more or less Cayenne pepper. SUGGESTED WINES Dry Riesling (Dry White) Edelzwicker (Off-Dry White) See All Fenn Valley White Wines INGREDIENTS 1 tablespoon olive oil ½ cup diced onion 3 cloves garlic, minced One 15 oz. can black beans, rinsed and drained One 8 oz. can tomato sauce 1 to 1 1/2 teaspoons cumin 1/4 to 1/2 teaspoons
Butternut Squash Hummus
Suggested Wines Premier Cuvee (Dry, Sparkling White) True Chardonnay (Dry White) This recipe is from our good friend, Chef Christine Ferris. It uses butternut squash in place of garbanzo beans, making it a perfect addition to any fall menu. If you are like us you start all your family gatherings with sparkling wine and appetizers. This appetizer pairs exceptionally well with sparkling or crisp white wine. Serve the hummus with pita chips or veggies. Ingredients 1 butternut squash 1 teaspoon cumin ½ teaspoon coriander ½ cup sautéed onions 1 tablespoon minced garlic (roasted is particularly good) 1/3 cup tahini Directions Roast butternut squash in a 350 degree F oven for 50-55 minutes, or until soft. Cool