Peppers: 6 – 8 Poblano Peppers, washed, deseeded & halved 4 tablespoons butter 2 pints mushrooms, chopped 1 large sweet onion, chopped 8 garlic cloves, chopped 3 tbsp olive oil 1/2 cup Parmesan cheese 1 cup brown rice, cooked 1/2 cup Adams County Winery Metro’s Monet Chardonnay or Traveler Preheat oven to 350 degrees Melt butter and saute onions, mushrooms, and garlic in large pan on the stovetop. Add brown rice to pan. Stir and add Parmesan cheese, Chardonnay, and salt and pepper to taste. On a large baking sheet fill peppers with the mix and bake in the oven for 15 minutes. Adams County Winery Chardonnay Cream Sauce:.
Twisted Tears Wine Cocktail Ingredients: 1 bottle of Tears of Gettysburg 1 cup White Grape Seltzer 1/2 cup Mixed Berry Juice 1/4 cup of Black Magic Blackberry Wine Handful of frozen or fresh berries Directions: Mix all ingredients in a large pitcher and let them infuse for 20 minutes before serving. Serve chilled. Enjoy!
Ingredients: Two scoops of vanilla ice cream Up to 1/2 bottle of Yankee Blue 1 bottle of blueberry soda 1 cup blueberries graham cracker crumbs for garnish Directions: Scoop ice cream into a tall glass. Let it sit for a minute if the ice cream is too solid. Add 3/4 cup of blueberries. Pour in the blueberry soda until 3/4 of the glass is full, then fill the glass the rest of the way with Yankee Blue. Use remaining blueberries to top and sprinkle graham crackers around rim as garnish, or a sprig of mint if preferred!
Pineapple Upside-Down Refresher • 1 bottle of Moscato • 1 cup pineapple chunks • 1/2 cup pineapple juice • a splash of strawberry juice • a splash of maraschino cherry juice • 1/2 cup maraschino cherries • 1/4 cup Sprite • tbsp Piña Colada mix Combine ingredients in a large pitcher or punch bowl and let infuse for 30 minutes. Serve chilled. Enjoy!
Make the great outdoors even greater with this wine-infused cobbler! Ingredients: 1 cup Yankee Blue 2 cups blueberries 2 cups cherries 1 cup strawberries 2 cups Bisquick 1/3 cup sugar pinch of sea salt 1/4 cup cream 1 stick butter Directions: Make a campfire and melt the butter in a 9 inch cast iron skillet. In a resealable plastic bag, mix bisquick & cream. Seal and crush gently until no lumps remain. In a plastic resealable container, combine fruit, Yankee Blue, sugar and salt. Seal tightly and shake until fruit is evenly coated. Add fruit to skillet and and top with bisquick topping. Cover with 2 sheets of tin foil,.
Yankee Blue Watermelon Sangria Ingredients: • 1 large watermelon ( to make 6 cups fresh crushed watermelon Juice) • 1 bottle Yankee Blue • 1 cup lemon lime soda (we like Maine Root Organic Lemon-Lime cola) • 1 cup Fresh Blueberries • 3 cups Watermelon cubed Directions: Crush up the watermelon to get approx. 6 cups of juice and combine the juice with blueberries and watermelon cubes into a large pitcher. Pour in Yankee Blue and mix gently. Refrigerate for 4 hours, or until thoroughly chilled. Take out the mixture and add lemon lime soda. Mix again. Add some watermelon cubes and blueberries to your glass and pour over the.
INGREDIENTS • 1 pt. blueberries • ½ c. Yankee Blue wine • ¼ c. heavy cream • ¼ c. softened cream cheese • 4 tbsp. sugar • ¼ c. graham crackers • 1 tbsp brown sugar DIRECTIONS -Puree blueberries & wine. Beat heavy cream and sugar in a cold bowl until soft points form; fold in softened cream cheese. Set aside 1/4 cup of cream cheese mixture into a separate bowl, combine with graham cracker crumbs & brown sugar. -Pour 2 tablespoons of blueberry and wine mixture into each pocket. Squeeze a tablespoon of cheesecake mixture on top of the blueberry layer. -Pour a small amount of graham cracker mixture.
Rusty’s Red Burgers Ingredients: • 2 cups Rusty’s Red wine • 3 tablespoons sugar • 1 tablespoon olive oil • 1 large yellow onion, sliced • 1 ½ lb. ground beef • Salt • Pepper • Crumbled goat cheese • Hamburger buns (pretzel buns are even better!) Instructions: 1. Put wine and sugar in a sauce pan and bring to a slight boil over medium heat. Continue to boil gently for 25-35 minutes, or until the wine and sugar has reduced to ½ cup. Set aside. 2. Heat olive oil in a regular pan over medium heat then add the onions. Cook 25-30 minutes, stirring often, until the onions are.