Purrrfect Punch

10 Mar 2018
Purrrfect Punch

A sweet and fruity wine cocktail made with our spring wine, Spring CATawaba. 1 Bottle Spring CATawaba 1/2 Bottle Blackberry Ginger Ale 1 Cup Berry Juice (Blueberry, Blackberry, Grape) 1 Cup Peach Mango Juice 2 Tbsp Sugar Combine wine with other ingredients. Serve over ice. Garnish with fresh fruit if desired. Enjoy!

Cranberry Turkey Panini with Tears Mustard Sauce

23 Feb 2018
Cranberry Turkey Panini with Tears Mustard Sauce

Yields 2 Sandwiches (1 ½ Cups Mustard) For Sauce: ¼ Cup Minced Shallots (optional) ½ Cup Tears of Gettysburg 2 Tablespoons Whole Grain Mustard 1 Tablespoon Dijon Mustard ½ Tablespoon Honey Salt and Pepper to taste For Sandwich: 2 Large Slices Hearty Italian Bread ½ Cup Whole-Berry Cranberry Sauce 4 Thin Slices of Brie, or another creamy white cheese 8 Ounces Leftover Roasted Turkey Cooking spray   To prepare sauce, whisk together ingredients in a small bowl. Set aside Heat a grill, grill pan, or panini press to medium heat. Spray 2 slices of bread with cooking spray and lay onto grill Top each slice with 2 slices of cheese..

Three Ships Chili Con Carne

21 Feb 2018
Three Ships Chili Con Carne

  Serves 4-6 1 lb Ground Beef 1 Tablespoon Olive Oil 1 Small Yellow Onion, diced 1 Bell Pepper, Diced 4 Garlic Cloves, Minced 3 Cups Three Ships to the Wind 1 Teaspoon Cumin 1 Tablespoon Chili Powder 1 Package Chili Seasoning 1, 14.5 oz Can Tomatoes Salt and Pepper 1, 16 oz can Kidney Beans Sour Cream and Shredded cheddar (for garnish)   In the bottom of a large sauce pan, heat oil over medium-high heat. Add bell pepper and stir. Cook until softened Add onion and continue to sautee. Cook onion until translucent and the edges begin to brown. Add garlic and stir Deglaze pan with about ½.

Rusty’s Red Passion Parfait

14 Feb 2018
Rusty’s Red Passion Parfait

Passion Parfait Serves 2-3 For Strawberries 1 pt Fresh strawberries, trimmed and halved 1 Cup Sugar 1 Cup Rusty’s Red   For Mousse 1 pt Heavy Cream 1 Cup Dark Chocolate Chips Splash of Vanilla Extract   Combine strawberries with sugar and wine until thoroughly mixed. Place on stove in small saucepan and cook at low temperature for 15-20 minutes, or until wine and juice has thickened into a glaze-like consistency Chill strawberry mixture in fridge. Meanwhile, heat heavy cream up until steaming (note: do not boil cream). Once hot, whisk in your chocolate chips and vanilla extract. Stir until chocolate has melted completely Place cream into fridge. Chill both.

Blueberry Lemon Pound Cake with Chardonnay Glaze

01 Feb 2018

Ingredients: 1 box Pound Cake Mix (or other yellow cake mix) prepared ½ lb Fresh Blueberries Zest of 1 Lemon (reserve juice) 2 Cups Powdered sugar 1 Cup Adams County Winery Chardonnay Servings: 4 Directions: 1. In large mixing bowl, combine prepared cake mix with the fresh blueberries and lemon zest 2.  In large mixing bowl, combine prepared cake mix with the fresh blueberries and lemon zest 3.In a bundt-shaped pre-greased pan, bake the cake mix as directed 4. Meanwhile, in a small saucepan, heat chardonnay to boiling. Reduce heat and whisk in powdered sugar and juice of ½ lemon until a homogeneous glaze forms. Reduce as needed for desired thickness. Remove from heat.

Lavender Riesling Cheesecake Dip

09 Jan 2018
Lavender Riesling Cheesecake Dip

Servings: 4-6 Ingredients: 2/3 Cup Adams County Winery Riesling 3 Tbsp Fresh Lavender, chopped 2/3 Cup Sugar 1 Cup Marscapone Cheese, softened 1 Cup Cream Cheese, softened Directions: Beat together the two cheeses with the sugar until well-combined. Beat in the wine, and whip until light and fluffy Finely chop lavender. Using a large spoon or rubber spatula, fold in the lavender gently Chill for 4 hours. Serve with your favorite shortbread cookie or graham crackers!

Blood Orange Salsa Fresca with Three Ships to the Wind

09 Jan 2018
Blood Orange Salsa Fresca with Three Ships to the Wind

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 1 Tsp 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.

Turning Point | Chardonnay | Twisted Thicket WINE BUTTER

12 Dec 2017
Turning Point | Chardonnay | Twisted Thicket WINE BUTTER

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

Cherry Baked Brie

06 Dec 2017
Cherry Baked Brie

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!

Traveller Turkey Gravy

22 Nov 2017
Traveller Turkey Gravy

Servings: 4 Ingredients: 2 cups chicken or turkey broth 2/3 cup Traveller 1/3 cup flour 1/4 teaspoon salt pepper to taste 1 sprig thyme 1 sprig rosemary Directions: In a medium saucepan, heat 11/2 cups of broth to a boil. In a small bowl, combine other ingredients and blend until smooth. Pour bowl mixture into saucepan with broth slowly and heat for 10 minutes, stirring often until the mixture is thick and creamy and herbs have been infused, then remove thyme & rosemary. Serve immediately. Enjoy!