Spiced Blueberry Pie 1 btl Yankee Blue 1 tbsp vanilla 2 mulling spice bags Directions: Mix all ingredients together in a large pot on low or medium/low depending on your stove top’s sensitivity. Heat up, but not to a boil. Get cozy and enjoy!
The grapes are ripe and the air is crisp; around here that can only mean one thing — Harvest Fest time at the Farm Winery! We are in full preparation mode for our 2017 Harvest Fest which celebrates our grape harvest and the release of our sweet and delicious Dancing Pumpkin wine. The annual event is held at our scenic farm winery at 251 Peach Tree Rd in Orrtanna where the beauty of fall will be on full display! Taking place on Saturday, September 30th, from 2-5pm, this free admission event will feature something for everybody. “It’s one of my favorite festivals,” says our owner, Katherine Bigler. “Not only are there so many.
Servings: 1 pie Ingredients: 2 sticks of butter 1 cup sugar 1/2 cup brown sugar pinch of salt 1 cup cocoa powder 1 sleeve crushed graham crackers 2 bars semi-sweet chocolate 1 1/2 cup heavy cream 2 cups Turning Point red wine 1 cup chocolate shavings Whipped cream can Crust: Set oven for 350. Combine graham cracker crumbs, brown sugar and 1 liquefied stick of butter in a medium mixing bowl. Move to pan and pack down/shape with spoon or fingers. Bake for 10 minutes, then set aside. Filling: Put a medium sauce pan over medium heat and combine heavy cream & Turning Point until hot but not boiling. Chop.
Traveller White Wine Cheese Fondue Servings: 4-6 Ingredients: 1 block Cheesehaus Lava Cheddar, cubed 1/2 lb Gruyere or Swiss cheese, cubed 1 garlic clove, peeled 1 tbsp lemon juice Pinch of nutmeg (optional) 1 cup Traveller white wine Rub garlic clove over the inside of the fondue pot. In a medium saucepan, bring Traveller to a simmer, then reduce heat and add in the cubed cheeses. Slowly and gently mix the cheeses in with the wine until the mixture is creamy. Move mixture to fondue pot, add nutmeg and lemon juice. Dip french or pumpernickel bread, asparagus, or anything you want!
Now you can enjoy your favorite semi-sweet red wine… in cupcake form! Ingredients: 1 stick butter 2 cups powdered sugar 1/2 tsp vanilla 2 cups 3 Ships to the Wind 1/4 cup sugar Step 1. Make cupcakes! Choose your favorite cupcake recipe. Step 2. Prepare the frosting – Bring sugar & wine to a boil in a medium saucepan, then reduce heat to medium. Let the mixture reduce for 25 minutes. Remove pan from heat and cool until room temperature. Put in fridge to cool further. Step 3. Add powdered sugar, butter, and wine syrup in a mixing bowl and whisk until fluffy and light. Put the frosting in.
Ingredients: 4 Pork Chops 1 Cup Black Magic 1/2 Cup Balsamic Vinegar 1/4 Cup Water Salt & Pepper to taste Turn grill on medium, and let heat up for 5 minutes. In a medium sauce pan, simmer Black Magic, balsamic vinegar, and water on medium for 6 minutes. Add salt & pepper to taste. Set aside half, and let the rest of the sauce simmer on low while grilling pork. Begin brushing sauce onto pork and then place face down on the grill. Do this for the other side until pork chop is fully cooked. Add additional sauce as needed. This process will take about 15 minutes. Once the pork.
Ingredients: 1 package lasagna noodles (16 oz.) ¾ cup chopped green bell peppers ¾ cup chopped onion 3 cloves of garlic, minced 1 tbsp vegetable oil 15 oz. Ricotta cheese 5 cups shredded Mozzarella 12 oz. crushed San Marzano tomatoes 1 cup Three Ships to the Wind wine 1 (12 oz) jar roasted red peppers 1/8 teaspoon crushed red pepper flakes Handful of basil leaves Salt & pepper to taste Directions •Preheat oven to 350 degrees. Lightly grease a medium baking pan (about 11 x9 inches) Cook pasta according to instructions on package. •In a medium sauce pan, sauté onions, green bell peppers, garlic, and basil in vegetable oil for.