Passion Parfait Serves 2-3 For Strawberries 1 pt Fresh strawberries, trimmed and halved 1 Cup Sugar 1 Cup Rusty’s Red For Mousse 1 pt Heavy Cream 1 Cup Dark Chocolate Chips Splash of Vanilla Extract Combine strawberries with sugar and wine until thoroughly mixed. Place on stove in small saucepan and cook at low temperature for 15-20 minutes, or until wine and juice has thickened into a glaze-like consistency Chill strawberry mixture in fridge. Meanwhile, heat heavy cream up until steaming (note: do not boil cream). Once hot, whisk in your chocolate chips and vanilla extract. Stir until chocolate has melted completely Place cream into fridge. Chill both.
Ingredients: 1 box Pound Cake Mix (or other yellow cake mix) prepared ½ lb Fresh Blueberries Zest of 1 Lemon (reserve juice) 2 Cups Powdered sugar 1 Cup Adams County Winery Chardonnay Servings: 4 Directions: 1. In large mixing bowl, combine prepared cake mix with the fresh blueberries and lemon zest 2. In large mixing bowl, combine prepared cake mix with the fresh blueberries and lemon zest 3.In a bundt-shaped pre-greased pan, bake the cake mix as directed 4. Meanwhile, in a small saucepan, heat chardonnay to boiling. Reduce heat and whisk in powdered sugar and juice of ½ lemon until a homogeneous glaze forms. Reduce as needed for desired thickness. Remove from heat.
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!
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!
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!
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.
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.
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,.
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.