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..
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!
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: 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!
Servings: 4 Ingredients: 1 bottle Dancing Pumpkin wine 2 cups apple cider 1 mulling spice bag 1 tablespoon imitation vanilla extract ½ tablespoon brown sugar Cinnamon sticks Directions: Combine first four ingredients into a crock pot and heat on low until warm, stirring occasionally. Add brown sugar and stir until dissolved. Garnish with cinnamon stick and enjoy!
Peppers: 6 – 8 Poblano Peppers, washed, deseeded & halved 4 tablespoons butter 2 pints mushrooms, chopped 1 large sweet onion, chopped 8 garlic cloves, chopped 3 tbsp olive oil 1/2 cup Parmesan cheese 1 cup brown rice, cooked 1/2 cup Adams County Winery Metro’s Monet Chardonnay or Traveler Preheat oven to 350 degrees Melt butter and saute onions, mushrooms, and garlic in large pan on the stovetop. Add brown rice to pan. Stir and add Parmesan cheese, Chardonnay, and salt and pepper to taste. On a large baking sheet fill peppers with the mix and bake in the oven for 15 minutes. Adams County Winery Chardonnay Cream Sauce:.
Pineapple Upside-Down Refresher • 1 bottle of Moscato • 1 cup pineapple chunks • 1/2 cup pineapple juice • a splash of strawberry juice • a splash of maraschino cherry juice • 1/2 cup maraschino cherries • 1/4 cup Sprite • tbsp Piña Colada mix Combine ingredients in a large pitcher or punch bowl and let infuse for 30 minutes. Serve chilled. Enjoy!