We have crafted the AMAZING recipes using our handcrafted wines. Feel free to try them out and let us know what you think!
1 cup Olive oil
1 Tablespoon Old bay seasoning
1/2 Cup Simplicity White Merlot
1 Tablespoon dried Italian seasoning
Garlic powder to taste
5 boneless skinless chicken breast halves, pounded to 1/2 inch thick
In large shallow dish, mix oil. Old Bay seasoning, Italian seasoning, wine and garlic powder. Put chicken in dish and coat with mixture. Cover and refrigerate 20 minutes.
Using direct heat, grill chicken 4-6 min on each side. If you do not want to use a grill, you can broil the chicken until the temperature reaches 170 degrees.
'Gina Maria' Venison
The rich flavors of the pinot noir bring out the best in this game dinner, due to the spicy aftertones and truffle flavors which compliment the richness of the venison flavor.
1 ½ - 3 lbs venison round steak cut into 1” cubes
¼ cup flour
¼ cup butter
½ cup chopped onion
1 TBL dried parsley
1 garlic clove, clopped
1 bay leaf
1 tsp salt
½ lb fresh mushrooms, sliced
1 cup Gina Maria Venison
½ cup water
1. Toss meat cubes in flour and brown lightly in butter.
2. Add onion, parsley, garlic, bay leaf, salt and mushrooms. Cook until the onion is just tender.
3. Slowly add the wine and water, stirring constantly. Bring just to boiling, reduce heat and simmer until the meat is tender. Add more wine if necessary.
4. Remove the bay leaf and serve over rice.
'Ice Wine' Jello Shots
Think Jello shots are just for college students? Not anymore! This summer dessert is sure to please even the pickiest eater and are a lot of fun too! Serves 4-6
2 teaspoons powdered unflavored gelatin
1 (375-milliliter) bottle of ice wine
Seedless grapes, for garnish
Sprinkle the gelatin over 2 tablespoons of cold water in a small saucepan. Soak for about 5 minutes, until softened.
Add 2 tablespoons of ice wine to the gelatin mixture and warm the mixture over low heat, just until the gelatin melts and the mixture is completely smooth. Remove from the heat and transfer to a metal bowl. Add the remaining wine. Cool to room temperature, then ladle into 4 to 6 small glasses or containers. Chill until set, about 2 hours. Alternatively, pour the mixture in a shallow square pan. Chill until set, then cut into 1" cubes.
About 25 minutes before serving, rinse the grapes with cold water and spread them on a parchment-lined baking sheet without touching one another. Place in the freezer until serving time. Serve with the partially frozen grapes as a garnish on top.
'Call Me a Cab' and a Burger
Did you know that 75% of American’s have a grill? We say, add some Call Me A Cab to that and you can grill up some amazing burgers!
1 750-ml bottle of Call Me a Cab, Cabernet Sauvignon
1/4 cup minced red onion
9 tablespoons unsalted butter, room temperature
2 teaspoons brown sugar
1 tablespoon minced fresh rosemary
1 1/2 pounds ground chuck
1 teaspoon salt (sea salt or kosher salt if you have it)
1/2 teaspoon ground black pepper
1 cup (packed) coarsely grated extra-sharp cheddar cheese
4 hamburger buns
Boil wine and onions in medium saucepan until reduced to 3/4 cup, about 20 minutes. Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 8 tablespoons butter and rosemary in small bowl. Set aside.
Prepare grill (medium-high heat). Mix beef, salt, pepper, and 1/4 cup wine-onion mixture in a bowl. Form the meat into four patties. Brush grill rack with oil. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with wine-onion mixture. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare. Sprinkle with cheese after last turn and grill until cheese melts.
Spread cut sides of buns with rosemary butter. Grill, cut side down, until golden, about 2 minutes. Add the burgers and your favorite toppings.
Summer Berries with a Bite
Looking for an elegant finish to a meal? This simple recipe is guaranteed to impress. The berries compliment the flavors in the wine and the cream brings it all together.
2 cups: Mixed seasonal berries such as strawberries, blueberries, raspberries, blackberries. Washed and sliced if needed
1/3 cup: Cab Franc Ice Wine (Venom)
3 Egg Yolks
2 TBL Sugar
1/2 cup: Cab Franc Ice Wine (Venom)
½ cup: Whipping cream
Fresh mint for garnish
1. Pour 1/3 cup Venom wine over berries and refrigerate for an hour.
2. In a small saucepan over low heat, whisk together egg yolks, sugar, and Venom wine. Whisk until thickened, about 5 to 6 minutes. Remove from heat and continue to whisk for another minute or until slightly cooled. Chill mixture for 20 minutes. Whip cream until soft peaks form and fold into cooled egg mixture. Chill for at least 30 minutes.
3. Divide berries and juice between 4 individual bowls or large wine glasses. Top with a large spoonful of Venom wine cream and garnish with mint.
4. Serve with chilled Venom wine.
3 cups Soulmate Merlot
1 cup sugar
1 cinnamon stick
2 whole cloves
2 to 3 whole peppercorns
1 or 2 strips lemon rind
2 large peaches, halved and pitted
1 pint vanilla bean ice cream
Whipped cream, in canister
Freshly grated nutmeg, to garnish
Combine the wine, sugar, cinnamon stick, cloves, peppercorns, and lemon rind in a medium saucepan. Bring to a boil, stir to dissolve the sugar, and reduce heat to a bubble.
Bring the poaching liquid to a boil and cook on high heat until reduced to a syrupy texture. Add the peaches and poach the fruit, spooning the syrup over them occasionally, until you can pierce the peach easily with a knife, about 5 minutes.
Put the peach halves in 2 dessert bowls. Top with ice cream, whipped cream, and drizzle with the poaching syrup. Grate a little nutmeg over the top.
'Guido & Mario's' Old World Marinara
Wish you new how to recreate those amazing Italian tomato sauces? This is a flavorful and easy recipe to make it seem like you've been making marinara your whole life. Once you try the fresh flavor, you will never want to go back to a jar again! Just add some pasta. This sauce will give you enough for 2 quarts or 4 generous servings.
4 tablespoons extra-virgin olive oil
10 cloves garlic, peeled, halved and cut into thin slices
2 to 3 teaspoons red pepper flakes
Two 28-ounce cans whole peeled tomatoes
1 cup Guido & Mario Cab- Shiraz Blend
1 cup basil leaves, washed and chopped
1 tablespoon chopped fresh oregano
Freshly grated Parmesan
1. Heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes, and season with salt and pepper, to taste.
2. Cook for about 2 minutes, and then add canned tomatoes and the wine. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 20 minutes.
3. Continue cooking another 10 minutes, and then taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Cook an additional 10 minutes.
4. Stir in the basil and oregano leaves and season with Parmesan.
'Guilty Pleasure' Butter for Steak
Grilled steaks get a facelift with this delicious red Zinfandel butter, which can be prepared in the time it takes to warm the grill. The steaks become extra succulent with this sauce. Want to go all the way? Add some crumbled blue cheese.
2/3 cup Guilty Pleasure Red Zinfandel
2 TBL unsalted butter, softened
1-2 tsp chopped fresh rosemary or thyme or ¼ tsp dried rosemary or thyme
Salt and freshly ground black pepper to taste
1. Cook wine in a small saucepan over high heat until reduced by half, about 5 minutes. It should have the consistency of a thin syrup. Remove from heat.
2. Gradually whisk in softened butter, rosemary, salt and pepper. The sauce should be creamy in consistency.
3. Pour sauce over cooked steak. Crumble blue cheese over the top.
Yield: Makes a scant ½ cup, or 4-5 servings.
Blue Cheese and Bordeaux Burgers
Our favorite burger is a combo of ground lamb, veal and beef, grilled medium-rare topped with bleu cheese, sautéed mushrooms and onions. Pair it with the High Maintenance Bordeaux to stand up to the richness of the lamb and bleu cheese. Don’t forget this recipe is two parts: a) burgers and b) the sauce. This recipe serves 4.
• 1½ to 1¾ pounds equal amounts of ground chuck, ground veal, and ground lamb (if you can’t find the ground veal and lamb, you can use only chuck)
• 3 ounces blue cheese, crumbled
• 1 teaspoon kosher salt
• ½ to 1 teaspoon freshly ground black pepper
• Crusty rolls or burger buns
1. In a large bowl, combine the meat, salt, pepper. Form the meat into 4 (for a main course) or 6 (for sandwiches) patties about 3/8 inch thick. Refrigerate the patties while you prepare the onions. Handle the patties as little as possible; do not work more than necessary, for a juicier burger. This would be the time to start the Caramelized Onion, Mushroom, Bordeaux and Blue Cheese Sauce (recipe follows).
2. Remove the patties from the refrigerator. Using your thumb or the back of a tablespoon, make a shallow hole in each portion of patty and fill it with the blue cheese. Shape the burger and carefully seal the opening.
3. Prepare a grill to medium-high. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil. Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until well seared on both sides, 8 to 10 minutes for medium rare or 10 to 12 minutes for medium.
4. Sprinkle both sides of the burgers with the salt and pepper. Place the burgers on the grate and grill until well seared on both sides, about 5 minutes for medium rare or 6 minutes for medium.
5. Top with the onions and mushrooms. Transfer to buns or a serving platter and serve immediately with a glass of High Maintenance Bordeaux.
Caramelized Onion, Mushroom, Bordeaux and Blue Cheese Sauce
2 Olive Oil
1 onion (Spanish or sweet onions, thinly sliced)
2 cloves garlic, minced or thinly sliced (optional)
1 teaspoon thyme (chopped)
8 ounces mushrooms (sliced)
salt and pepper to taste
2 tablespoons High Maintenance Bordeaux
1/4 cup beef broth
1/2 cup blue cheese (crumbled)
1. Melt the butter in a pan.
2. Add the onion and sauté at medium heat until caramelized, about 20-30 minutes.
3. Add the garlic and thyme and sauté until fragrant, about a minute.
4. Add the mushrooms, season with salt and pepper and sauté until tender, about 10-15 minutes.
5. Add the wine and broth and deglaze the pan.
6. Simmer until it has reduced by half, about 3-6 minutes.
7. Remove from heat and stir in the blue cheese.
Hot Romance Salad
1 ½ TBL olive oil
1 red onion, sliced thinly in strips
2 cups diced assorted melon such as cantaloupe and honeydew
1 TBL basil, cut into fine strips
¼ cup Raspberry Romance wine
1 TBL pine nuts, toasted in a dry pan over high heat until just browned
Crumbled feta cheese
Freshly ground black pepper
1. Heat a sauté pan and when hot, add the oil.
2. Add the onion and toss for 30 seconds or until fragrant.
3. Add the melon and toss until halfway cooked, about 2 minutes.
4. Add the basil, wine, and pepper and toss for 30 seconds to one minute more. If the melon is still too hard, cover and let steam briefly.
5. Remove the pan from the heat and immediately toss in the cheese.
6. Split onto four plates and garnish with the pine nuts.
Sugar Daddy Pork Cutlets
Tired of the same old pork? Try this 20 minute recipe and you’ll never eat pork without Sugar Daddy wine!
• 1 tablespoon olive oil
• 4 boneless pork chops, 1/2-inch thick
• salt and pepper to taste
• 2 cloves garlic, minced
• 1 1/4 cups Sugar Daddy Cranberry wine
• 1 1/4 cups whole berry cranberry sauce
• 1 tablespoon thinly sliced fresh sage leaves
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped cilantro
1. Preheat the oven to 350 degrees.
2. Heat the olive oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Fry in the oil until browned on each side, 2 to 3 minutes. Transfer the pork to a baking dish, and place in the preheated oven.
3. Reduce the heat under the skillet to medium and add the garlic. Cook and stir just until fragrant, about a minute. Stir in the wine and cranberry sauce. Simmer for a few minutes until the sauce thickens slightly. Stir in the sage, thyme and cilantro. Return the pork to the skillet and turn to coat with the sauce.
4. Serve yourself and three of your favorite people.
Beach Chair Grilled Pineapple Boats
This works as a side dish or a dessert. You'll be amazed at how well the pineapple cooks on a grill.
1/3 cup melted butter
¼ cup Beach Chair wine
½ teaspoon ground cinnamon
1/8 teaspoon ground cloves
¼ teaspoon ground nutmeg
Cut pineapple through top and core into quarters. Cut pineapple into ½ inch slices, cutting to, but not through, the shell.
In a small saucepan melt butter. Stir in wine, cinnamon and cloves.
Wrap pineapple tops in heavy foil.
Place pineapple quarters, shell side down, in the center of your grill cooking grate. Use indirect/medium heat. Cook until heated through, about 15 minutes, basting with the butter-wine mixture.
Just before serving, remove foil form tops and sprinkle each with nutmeg.
Easy Peachy Cobbler
You don't have to be an expert to make a dessert that will melt in your mouth - you just need a little secret know-how and some Just Peachy wine!
1/2 cup unsalted butter
1 cup all-purpose flour
1 cup sugar
1 cup Just Peachy wine
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)
Melt butter in a 13- x 9-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Bring wine, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
Buckeye Blackberry Spinach Salad
In a hurry? This flavorful and easy salad is great for lunch and takes just 15 minutes to make. The addition of the wine helps to reduce some of the bitterness of the spinach, while the feta cheese provides a tangy balance to the sweetness of the berries. It’s also quite a bit healthier than the traditional bacon dressing recipes. This recipe serves 4.
1 pound fresh spinach leaves, stems removed, washed and spun dry
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 green onion, sliced
1/4 cup finely chopped walnuts (optional)
¾ cup dressing (recipe follows)
For the dressing:
¼ cup olive oil
¼ cup BUCKEYE NATION blackberry wine
½ tablespoon minced onion
2 tablespoons sesame seeds
1 tablespoon poppy seeds
Dash of Worcestershire sauce (optional-but gives it a little kick)
1. Place the oil and wine, the onion, sesame seeds, poppy seeds, and Worcestershire sauce, if using, in a blender and mix until combined. Taste and add a touch of sugar if needed. Use right away or store in the refrigerator for up to overnight.
2. In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts with the dressing. Serve right away.
Curtain Call Risotto and Wild Mushrooms
You will love how Curtain Call sauvignon blanc’s grassy, herbal aromas blend so well with the mushrooms. Although risotto takes a little bit of time and care, the results, are really, really, worth it!
3 cups vegetable stock
3 TBL olive oil
2 large shallots, finely diced
2 celery stalks, finely sliced
1 cup Arborio rice
½ cup Curtain Call white wine
1 tsp ground coriander
Sea salt and pepper
4 oz oyster mushrooms, cleaned and sliced
2 TBL mascarpone
1 TBL chopped chives
2 tsp freshly grated parmesan
Bring the stock to a boil in a pan and keep it at a low simmer.
Heat 1 TBL olive oil in a deep sauté pan, add the shallots and sauté for 2 to 3 minutes until softened but not colored. Add the celery and cook for another 2 minutes.
Stir in the rice and cook for 2 minutes. Pour in the wine and cook until it has been absorbed, then add a ladleful of hot stock with the ground coriander and cook. Stirring, until the liquid has been absorbed.
Continue to add the stock a ladleful at a time, allowing each addition to be absorbed before adding any more, until the rice is al dente (cooked but firm to the bite). The risotto should be moist and creamy. Season with salt and pepper to taste.
Heat the remaining olive oil in a sauté pan, add the sliced mushrooms, and cook, stirring frequently, until softened, then stir through the risotto.
Add the mascarpone, stir and divide the risotto between warm plates. Sprinkle the herbs and parmesan over and serve.
Euphoric Pasta Primavera
Summer time means fresh vegetables that pair oh, so ell with pasta and some Euphoric Unoaked Chardonnay. This white wine without the wood aging gives a magical, fresh accent to the dish and is of course, a nice accompaniment.
1 pound short pasta, such as rotini, fusilli, or penne
2 TBL tightly packed minced garlic (about 6-8 cloves)
2 TBL olive oil
1 cup Euphoric Chardonnay
1 ¼ pounds fresh spinach, rinsed, drained, and chopped
1 medium zucchini, thinly sliced
1 ½ ounces (about ¾ cup) loosely packed fresh basil, chopped
1-1 ½ pound fresh plum or Roma tomatoes, chopped (reserve juice)
1-2 ¼ tsp. freshly ground pepper
1-3 ¾ pound Jarlsberg cheese, shredded
1-4 1 cup pine nuts
In a large pot, bring 1 gallon salted water to a boil. When water is boiling, cook pasta according to the package directions until al dente (tender-firm). Drain and put back in the pot with a TBL of olive oil, mixed in).
Cook garlic in oil for 2-3 minutes in a medium saucepan over low heat. Do not let burn.
Add wine, spinach, zucchini, squash, and basil; cook for about 15 minutes, stirring often.
Add tomatoes and pepper to the spinach mixture. Stir and cook for 5 minutes. Remove from heat.
Add cheese and nuts to pasta. Add spinach mixture, toss well, and serve immediately.
Yield: 10-12 servings as a first course or side dish; 5-6 servings as a main dish.
Big Spender Salmon in Caper Butter
Buttery, oaky Chardonnay loves salmon. This 30 minute recipe is also quick and easy to do for you and three friends. Add some new potatoes, dressed with butter and parsley, and you’ve got a great meal.
2 tablespoons extra-virgin olive oil
3 green onions, finely chopped
1 1/4 cups Big Spender Chardonnay
1 stick cold unsalted butter, cut into tablespoons
1 tablespoon capers, drained and rinsed
Salt and freshly ground pepper
2 cups water
Four 6- to 7-ounce skinless salmon fillets
1. In a small skillet, heat the olive oil. Add the green onions and cook over low heat until softened, about 1-2 minutes. Add 3/4 cup of the wine and boil over high heat until reduced to 2 tablespoons, about 7 minutes. Reduce the heat to moderate. Remove the skillet from the heat and whisk in the butter, 1 tablespoon at a time, occasionally moving the pan back to the burner to keep the sauce very warm. Stir in the capers and season with salt and pepper.
2. In a large skillet, combine the water with the remaining 1/2 cup of wine and bring to a boil. Season the salmon fillets with salt and pepper and add them to the skillet. Simmer very gently over low heat, turning once, until just cooked through, about 4 minutes per side.
3. When the salmon is almost done, gently reheat the butter sauce over moderate heat, whisking constantly just until hot; do not let it boil. Using a slotted spatula, remove the salmon fillets from the skillet and quickly pat them dry with a paper towel, then set them on the final plate. Pour the caper-butter sauce over the salmon fillets and serve.