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.
Traditional Gluhwein is made with a dry red wine like Cabernet Sauvignon, Pinot Noir, or Merlot. Servings: 4 Ingredients: Bottle of Turning Point red wine Two oranges, sliced thinly Handful of cloves 1 cup granulated sugar 6 sticks of cinnamon Two teaspoons of allspice 1 cup of orange juice Optional: 1 mulling spice bag for extra spice! Directions: Pour Turning Point, sugar, allspice and orange juice in crock pot or a large pot on low heat. Add orange slices, cloves, and cinnamon sticks and let ingredients warm and infuse for 30 minutes. Taste, then add more sugar or a bag of mulling spice for flavor as needed. Genießen! (Enjoy!)
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
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!
Servings: 4 Ingredients: 1 bottle Turning Point red wine 1 cup pomegranate juice 1 cup orange juice 2 lemons, sliced 1 lime, sliced 4 oranges, sliced 1/2 tsp nutmeg 1/2 tsp cinnamon 6 whole cloves 4 cinnamon sticks (for garnish) 2 cups sugar Directions: Combine all ingredients except cinnamon sticks in a large pot and let flavors steep together 10 minutes or so. Do not boil! Serve warm and garnish with cinnamon sticks. Enjoy!
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.
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.
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.