The grapes are ripe and the air is crisp; around here that can only mean one thing — Harvest Fest time at the Farm Winery! We are in full preparation mode for our 2017 Harvest Fest which celebrates our grape harvest and the release of our sweet and delicious Dancing Pumpkin wine. The annual event is held at our scenic farm winery at 251 Peach Tree Rd in Orrtanna where the beauty of fall will be on full display! Taking place on Saturday, September 30th, from 2-5pm, this free admission event will feature something for everybody. “It’s one of my favorite festivals,” says our owner, Katherine Bigler. “Not only are there so many.
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.
Traveller White Wine Cheese Fondue Servings: 4-6 Ingredients: 1 block Cheesehaus Lava Cheddar, cubed 1/2 lb Gruyere or Swiss cheese, cubed 1 garlic clove, peeled 1 tbsp lemon juice Pinch of nutmeg (optional) 1 cup Traveller white wine Rub garlic clove over the inside of the fondue pot. In a medium saucepan, bring Traveller to a simmer, then reduce heat and add in the cubed cheeses. Slowly and gently mix the cheeses in with the wine until the mixture is creamy. Move mixture to fondue pot, add nutmeg and lemon juice. Dip french or pumpernickel bread, asparagus, or anything you want!
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.
Ingredients: Two scoops of vanilla ice cream Up to 1/2 bottle of Yankee Blue 1 bottle of blueberry soda 1 cup blueberries graham cracker crumbs for garnish Directions: Scoop ice cream into a tall glass. Let it sit for a minute if the ice cream is too solid. Add 3/4 cup of blueberries. Pour in the blueberry soda until 3/4 of the glass is full, then fill the glass the rest of the way with Yankee Blue. Use remaining blueberries to top and sprinkle graham crackers around rim as garnish, or a sprig of mint if preferred!
Yankee Blue Watermelon Sangria Ingredients: • 1 large watermelon ( to make 6 cups fresh crushed watermelon Juice) • 1 bottle Yankee Blue • 1 cup lemon lime soda (we like Maine Root Organic Lemon-Lime cola) • 1 cup Fresh Blueberries • 3 cups Watermelon cubed Directions: Crush up the watermelon to get approx. 6 cups of juice and combine the juice with blueberries and watermelon cubes into a large pitcher. Pour in Yankee Blue and mix gently. Refrigerate for 4 hours, or until thoroughly chilled. Take out the mixture and add lemon lime soda. Mix again. Add some watermelon cubes and blueberries to your glass and pour over the.
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.
Ingredients: 1 pkg. chocolate cake mix1 16 oz. cherry pie filling Adams County Cherry wine Chocolate frosting Directions: 1 In a large bowl, combine the cake mix and ingredients per the package directions. (Use Cherese Masquerade as a substitute for the water) 2 Stir mixture until well blended 3 Pour into 2 greased 9 inch cake pans. Bake at 350 degrees for 30-35 minutes. Let cool. . 4 Spread the cherry pie filling onto the bottom layer of the cake. Place the top layer of the cake onto the covered bottom layer of the cake. 5 Add ¼ cup of the cherry wine into the chocolate frosting. Whip well..