Ingredients 1/2 Cup Adams County Winery Moscato white wine 1/2 Cup Sprite 4 Strawberries, halved Ice Basil leaves for garnish Instructions Add Moscato and Sprite to a glass, stir to mix Add strawberries and ice Add basil leaves Enjoy!
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 1 Bottle of Caroling Cabernet 1 Bag of Mulling Spices 1/2 Cup of Sugar 1 Cup of Cranberry Juice (or Orange Juice for added citrus) 1 bag of frozen Cranberries 1 Orange Wedge Directions Pour bottle of Caroling Cab into Crock Pot. Add mulling spice and juice. Heat until steaming, do not boil (approx. 45 mins-1 Hour) Stir in sugar. Add cranberries. Serve warm with orange wedge on the rim for garnish. Enjoy!
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.
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..
Ingredients: 1 Cup 3 Ships to the Wind ½ Cup diced onions 1 Tbsp. Cumin 4.25 oz. can of Green Chilies 15 oz. can of Tomato Sauce 1 tsp. Hot Sauce 2 Tbsp. Tomato Paste 1 tsp. Lemon Juice 1/3 cup Fresh Cilantro 2 tbsp. Brown Sugar Directions: Take the cup of 3 Ships, reduce to half, set aside Sautee onions in tbsp. oil till lightly browned Add cumin – stir and sautee another minute Add green chilis – sautee for 1 more minute Add wine reduction, tomato sauce, & hot sauce Simmer 5 Minutes Stir in tomato paste, lemon juice, fresh cilantro, and brown sugar. Makes approximately 1 quart.