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.
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!
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,.
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.
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!