Rebel Red Cannonballs Ingredients: 2 12 oz. jars of chili sauce 1 16 oz. jar Ashcombe Grape Jelly 1 16 oz. Adams County Winery Rebel Red Wine 1 bag meatballs (about 96 to a bag) Instructions Put chili sauce, jelly, and Rebel Red in a large pot, heat until jelly is melted and sauce is smooth, stirring often. Add frozen meatballs, heat until meatballs are thawed and then simmer for 3 hours. Enjoy!
Salsa: • ½ cup chopped pineapple • ½ cup chopped mango • ½ cup diced avocado • 1 small tomato, diced • ½ cup diced red pepper • ½ cup diced red onion • 1 diced jalapeno pepper • 1 tbsp chopped fresh cilantro Shrimp: • 1 lb. medium shrimp, peeled • ½ cup Just Chill Sangria • ¼ teaspoon kosher salt Add pepper to taste Other ingredients: • 12 corn tortillas for serving • Top with diced avocado & sour cream • Drizzle salsa verde or pico de gallo • Serve with ½ lime Directions: 1. Combine all salsa ingredients in a small or medium bowl. 2. Toss shrimp.
Ingredients 1 Bottle of Caroling Cabernet 1 Bag of Mulling Spices 1/2 Cup of Sugar 1 Cup of Cranberry Juice (or Orange Juice for added citrus) 1 bag of frozen Cranberries 1 Orange Wedge Directions Pour bottle of Caroling Cab into Crock Pot. Add mulling spice and juice. Heat until steaming, do not boil (approx. 45 mins-1 Hour) Stir in sugar. Add cranberries. Serve warm with orange wedge on the rim for garnish. Enjoy!
Ingredients 3 to 3 1/2 lb. Beef Chuck roast Fresh ground pepper 1 tablespoon butter 3 carrots (about 1/4 lb. each, rinsed and peeled) 1 onions (1/2 lb., peeled and chopped) 2/3 cups chopped celery 3 cloves garlic (minced or pressed) 1/2 teaspoons dried thyme 1/4 teaspoons black peppercorns 1 bay leaf (dried) 1 cup wine (Turning Point – Adams County Winery Wine) 1/3 cups tomato paste (canned) 1 1/2 tablespoons corn starch horseradish 1 tablespoon parsley (minced) 2 cups watercress Directions Rinse beef, pat dry, and sprinkle generously all over with fresh-ground pepper. Melt butter in a 10 to 12inch nonstick frying pan over high heat. When hot, add beef and brown well on all sides, 6 to 8 minutes total. Cut.
Ingredients: 1 pkg. chocolate cake mix1 16 oz. cherry pie filling Adams County Cherry wine Chocolate frosting Directions: 1 In a large bowl, combine the cake mix and ingredients per the package directions. (Use Cherese Masquerade as a substitute for the water) 2 Stir mixture until well blended 3 Pour into 2 greased 9 inch cake pans. Bake at 350 degrees for 30-35 minutes. Let cool. . 4 Spread the cherry pie filling onto the bottom layer of the cake. Place the top layer of the cake onto the covered bottom layer of the cake. 5 Add ¼ cup of the cherry wine into the chocolate frosting. Whip well..
Ingredients: 1 Cup 3 Ships to the Wind ½ Cup diced onions 1 Tbsp. Cumin 4.25 oz. can of Green Chilies 15 oz. can of Tomato Sauce 1 tsp. Hot Sauce 2 Tbsp. Tomato Paste 1 tsp. Lemon Juice 1/3 cup Fresh Cilantro 2 tbsp. Brown Sugar Directions: Take the cup of 3 Ships, reduce to half, set aside Sautee onions in tbsp. oil till lightly browned Add cumin – stir and sautee another minute Add green chilis – sautee for 1 more minute Add wine reduction, tomato sauce, & hot sauce Simmer 5 Minutes Stir in tomato paste, lemon juice, fresh cilantro, and brown sugar. Makes approximately 1 quart.
You may have noticed that there are several different ways to seal a wine bottle. There are corks made from bark, synthetic corks, twist off tops, and more. We even sell wine in pouches now (which has been a huge hit!). So what’s the difference, and which one is best? Let’s check it out. Traditional Cork It sounds obvious, but traditional cork is simply made from the bark of cork trees. We have some of the bark at the farm winery and if you ask we’d be happy to show it to you. It’s light and feels, well, just like cork. Still, people are surprised when they pick it up.