Lavender Riesling Cheesecake Dip

09 Jan 2018
Lavender Riesling Cheesecake Dip

Servings: 4-6 Ingredients: 2/3 Cup Adams County Winery Riesling 3 Tbsp Fresh Lavender, chopped 2/3 Cup Sugar 1 Cup Marscapone Cheese, softened 1 Cup Cream Cheese, softened Directions: Beat together the two cheeses with the sugar until well-combined. Beat in the wine, and whip until light and fluffy Finely chop lavender. Using a large spoon or rubber spatula, fold in the lavender gently Chill for 4 hours. Serve with your favorite shortbread cookie or graham crackers!

Blood Orange Salsa Fresca with Three Ships to the Wind

09 Jan 2018
Blood Orange Salsa Fresca with Three Ships to the Wind

Is one of your New Year’s Resolutions to eat more salsa? Ours is! Break up the cold, dismal winter with a zesty salsa fresca recipe – made with Three Ships to the Wind wine! Servings: Yields 12 oz Salsa Ingredients: 3 Small Plum Tomatoes, diced 1 Large Blood Orange, peeled, deseeded and segmented 1 Jalapeno, deseeded and diced 1 Large Red Onion, diced ½ Cup Fresh Cilantro, finely chopped 1 Teaspoon Garlic, minced 3 Tablespoons Three Ships 2 Tablespoons Kosher Salt Fresh ground pepper, to taste Directions: Combine all ingredients in a large bowl, toss gently to distribute ingredients Chill in fridge for at least 1-2 hours, preferably over night.

Turning Point | Chardonnay | Twisted Thicket WINE BUTTER

12 Dec 2017
Turning Point | Chardonnay | Twisted Thicket WINE BUTTER

Blend in food processor until smooth. Keep refrigerated Creamy Turning Point Butter Ingredients: 1/2 cup sharp cheddar cheese 2 tbsp Turning Point wine 1 stick butter Great on crackers or in mac & cheese! Twisted Butter Ingredients: 1 cup fresh blackberries 2 tbsp Twisted Thicket wine 1 stick butter Try on french toast or waffles Chardonnay Dreams Butter Ingredients: 1/2 clove garlic 2 tbsp Chardonnay 1 lemon, squeezed 1/2 cup Parmesan cheese Perfect on garlic bread or a rub for chicken or fish

Cherry Baked Brie

06 Dec 2017
Cherry Baked Brie

Servings: 4 Ingredients: Wheel of brie cheese cup of cherries 1/2 bottle of Cherese Masquerade Crackers Optional: Pine nuts Walnuts Dried cranberries Directions: Wash and pit cherries, then cut them all in half. Soak cherries in Cherese Masquerade for 30 – 45 minutes to let wine infuse. Cut rind off brie. Set oven for 350 degrees and bake brie for 10 minutes. Spoon wine-soaked cherries onto the gooey cheese and drizzle with wine. Top with walnuts, pine nuts, and dried cranberries if you want! Serve with crackers. Enjoy!

Traveller Turkey Gravy

22 Nov 2017
Traveller Turkey Gravy

Servings: 4 Ingredients: 2 cups chicken or turkey broth 2/3 cup Traveller 1/3 cup flour 1/4 teaspoon salt pepper to taste 1 sprig thyme 1 sprig rosemary Directions: In a medium saucepan, heat 11/2 cups of broth to a boil. In a small bowl, combine other ingredients and blend until smooth. Pour bowl mixture into saucepan with broth slowly and heat for 10 minutes, stirring often until the mixture is thick and creamy and herbs have been infused, then remove thyme & rosemary. Serve immediately. Enjoy!

Salted Caramel Mulled Scrapple

29 Oct 2017
Salted Caramel Mulled Scrapple

Servings: 2-4 Ingredients: 1 bottle of Scrapple 1/2 cup sugar 1 1/2 cup caramel sauce 1 cup apple cider 2 mulling spice bags pinch of salt Directions: Combine all ingredients in large pot and keep on low heat. Warm and stir until caramel is melted completely. Do not boil. Top with an apple slice, some caramel drizzle and a pinch of sea salt. For some extra fun, add a dollop of vanilla ice cream. Enjoy!

*Adult* Caramel Candy Apples

29 Oct 2017
*Adult* Caramel Candy Apples

How to make *Adult* Caramel Candy Apples Servings: 6 Ingredients: 1 1/2 cups Scrapple wine 1 cup brown sugar 1 jar caramel sauce 6-8 medium sized apples 8 sticks Directions: Heat the caramel sauce on the stove and add Scrapple. Mix until creamy and smooth. Coat apples with sauce and (optional) top with sprinkles, peanuts, or another topping of your choice. Then, put in refrigerator for 2 hours so caramel can harden. Enjoy this fun fall treat!

Witch’s Brew (Mulled Wine)

19 Sep 2017
Witch’s Brew (Mulled Wine)

Witch’s Brew Ingredients: 1 btl Three Ships to the Wind 1/2 cup sugar 1 cup apple cider 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!  

On-Point Chocolate Pudding Pie

12 Sep 2017
On-Point Chocolate Pudding Pie

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.

Sangria Cupcake Frosting

30 Aug 2017
Sangria Cupcake Frosting

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.