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!
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 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.