Servings: 2-4 Ingredients: 1/4 cup pumpkin puree 1/4 tbsp pumpkin spice 1/2 cup white chocolate chips 2 1/2 cup whole milk 1 can sweetened condensed milk 1 cup Dancing Pumpkin wine Directions: In a small to medium sauce pan over medium heat, combine chocolate chips, whole milk, sweetened condensed milk, pumpkin pie spice, pumpkin puree and whisk until blended and creamy. If it’s thicker than you’d like, add another 1/4 cup of whole milk to thin it out a bit. Pour a bit of wine into each mug and top with warm hot chocolate mixture. Mix gently. Top with a sprinkle of pumpkin pie spice. Enjoy this creamy fall treat!
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!
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: 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.