Recipes

Summerset Pork Loin Roast

INGREDIENTS
1 (4 pound) boneless pork loin roast
1/4 cup Dijon mustard
2 tablespoons packed brown sugar
1 1/2 cups apple juice, divided
1 cup pitted prunes
1 cup dried apricots
3/4 cup Chambourcin wine
1/4 cup packed brown sugar
1/8 teaspoon ground cloves
2 teaspoons cornstarch

DIRECTIONS

Preheat the oven to 325 degrees F (165 degrees C).
Place the roast in a shallow roasting pan. Mix together the mustard and 2 tablespoons of brown sugar; spread over the roast.
Roast for 3 hours in the preheated oven, basting with 1/4 cup of apple juice every 30 minutes. Roast is done when the internal temperature reads 160 degrees F (70 degrees C).
During the last hour the roast is cooking, combine the prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup of the juices from the roasting pan, and cloves in a saucepan over medium heat. Bring to a boil, then cover and simmer for 15 minutes. Spoon the fruit around the roast in the roasting pan during the last 30 minutes of cooking.
When the roast is done, place it onto a serving platter and spoon the fruit around it. Remove 1/4 cup of the drippings from the roasting pan, and mix with the cornstarch. Stir into the pan of drippings, and cook over medium-high heat, stirring gently until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.
Slice the roast, and pass the sauce for guests

Summerset Penne with Spicy Chicken Sausage, Beans, and Greens

INGREDIENTS
8 ounces penne pasta
4 links spicy chicken andouille sausage
2 tablespoons olive oil
3 cloves garlic, crushed
1/3 cup pesto
1/2 cup Summerset La Crosse wine
1 (15 ounce) can cannellini beans, undrained
3 cups torn arugula leaves
1 pint grape tomatoes, halved
salt and freshly ground black pepper to taste
4 ounces crumbled goat cheese

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Place penne in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a skillet over medium heat, cook the sausage until evenly brown. Cool and slice.
Heat the oil in a large pot over medium heat, and cook the garlic 1 minute, until lightly browned. Mix in sausage, pesto, and white wine. Cook and stir until heated through. Mix in beans with liquid and arugula, and cook until arugula is wilted. Stir in the tomatoes, and cook until heated through. Toss with pasta, season with salt and pepper, and top with goat cheese to serve.

Summerset Vegetarian Bleu Cheese Fettucini

INGREDIENTS
Summerset Vegetarian Bleu Cheese Fettucini 2 tablespoons butter
1 large zucchini, sliced
3 cloves garlic, crushed
1/2 cup Summerset Matina Blanc
4 ounces blue cheese, crumbled
1 1/2 cups heavy cream
freshly ground black pepper to taste
1 (16 ounce) package fettuccine
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley, for garnish

DIRECTIONS

Heat butter in a large skillet over medium heat. Stir in the zucchini and garlic; cook until the zucchini is tender. Stir in wine, blue cheese, cream, and pepper; simmer 10 minutes.
Meanwhile, bring a large pot of water to boil. Add fettuccini, and cook until tender, about 6 to 8 minutes. Drain, rinse under warm water, and drain again. Return pasta to the pot, and toss with sauce over low heat. Serve with Parmesan and parsley sprinkled over the top.

Summerset Halibut with Vidal Sauce

INGREDIENTS
4 (8 ounce) halibut steaks
salt and pepper to taste
1/2 cup all-purpose flour for dusting
1/4 cup melted butter
1/4 cup Summerset Vidal Blanc Wine
1 lemon, juiced
1/2 cup heavy cream
2 tablespoons finely chopped fresh parsley
4 tablespoons finely chopped fresh basil
2 tablespoons drained capers

DIRECTIONS

Rinse the halibut steaks and pat dry. Season with salt and pepper, then dust with flour.
Melt the butter in a large skillet over medium-high heat. Fry the halibut steaks in the butter for 4 to 5 minutes, until nicely browned. Remove from the skillet and keep warm.
Reduce the heat to medium, and stir the wine into the pan, scraping up any browned bits stuck to the bottom. Mix in the lemon juice, then stir in the cream. Simmer for 2 to 3 minutes or until it starts to thicken. Season with parsley, basil and capers, and stir for another minute. Serve halibut with sauce spooned over it. Garnish with additional parsley if desired.

Summerset Salmon in Lemon Dill Sauce

INGREDIENTS
4 (5 ounce) salmon fillets
5 tablespoons fresh lemon juice, divided
3/4 teaspoon dried dill weed
3/4 teaspoon lemon pepper
10 tablespoons butter, divided
1 shallot, minced
1 tablespoon white wine vinegar
5 tablespoons Summerset Matina Blanc, divided into 1/4 cup and 1 T
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon dill weed
1 teaspoon parsley
1 teaspoon dried thyme
salt and white pepper to taste

DIRECTIONS

Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover, and allow to stand 10 to 15 minutes. Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm.
Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce.

Rustic Roast cooked with Summerset's Caba Moch

Rustic Roast cooked with Summerset's Caba Moch

Special thanks to Kathy Kimzey for sharing this recipe...

I made a wonderful roast last night and after hearing everyone say they enjoyed it so much, I decided to send a photo to you. There is a cup of Summerset Caba Moch cooked into the roast, the rest of the bottle was enjoyed with dinner. If you ever want a nice aromatic and tasty meal, try cooking with this wine. - Kathy

INGREDIENTS

3 to 4 pound bottom round roast
extra virgin olive oil
salt and pepper
1 medium onion
2 stalks of celery
1/2 bag of baby carrots
2 garlic cloves, minced
1/2 small can of tomato paste
2 cans of beef broth
1 bay leaf
2 pound small new potatoes or I like to use the
   purple potatoes let your flavor taste decide
1 cup of Caba Moch Red Table Wine

DIRECTIONS

Start out by preheating your oven to 325 degrees. Put the rack in the center of the oven.
This easily serves 4-6 people. Add more vegetables and a larger roast for a bigger service. You will have to adjust the cooking time accordingly.
In a Dutch oven, heat 2 tablespoons of the olive oil. Season the roast very well with salt and pepper. Brown the roast in the hot olive oil being sure to turn it on all sides and on the ends to get a nice browned coloring on it. It will take about 10 minutes. Take the meat out of the pan and place it on a plate for now.

In the hot pan, carefully add 2 more tablespoons of the olive oil. Add your onion, carrots and celery. Stir and cook for 5 minutes or until the vegetables are softened. Be sure to keep stirring. Now, add the garlic and stir in well. Stir in the wine and tomato paste, cook for another 3-5 minutes.

Return the meat to the Dutch oven on top of the mixture in the pan. Add the beef broth around the meat. Bring to a boil, let simmer about 2 minutes. Skim off any foam that comes to the surface. Add your bay leaf.

Cover and bake for 2 hours and 30 minutes. Remove and add the potatoes. Cover and return to the oven for another 30 minutes or until the potatoes are done.

I place the meat on a large round serving dish, let it sit for about 5 minutes prior to cutting into serving sized slices. Slice into thin slices and leave about 1/3 of the roast uncut for presentation next to the sliced pieces. You an always carve it if you need more. I take the vegetables out and surround the meat with the vegetables so everyone can reach some when the place is in the center of the table. The liquid from the roast is full of flavor, be sure to put some in a gravy boat and over the roast itself. We served this meat dish with peas and hot rolls. A very hearty and complete meal along with a glass of the wine we used to cook with.

Summerset Sicilian Rice Balls

INGREDIENTS

1 pinch saffron threads, crushed
1 cup Summerset Vidal Blanc wine
2 tablespoons butter
6 cups chicken broth, or as needed
3 cups Arborio rice
1 small white onion, chopped
1 tablespoon chopped fresh thyme
1 cup grated Parmesan cheese
1 pound fontina cheese, cubed
2 cups plain dried bread crumbs
1 quart olive oil for frying

DIRECTIONS

Place the wine and saffron in a cup or small bowl. Stir briefly, then let it sit. Melt the butter in a large skillet over medium heat. Add the onion; cook and stir until transparent, about 3 minutes. Mix in the rice, and continue cooking and stirring until the rice has absorbed most of the butter.
Slowly stir the white wine and saffron into the rice, stirring continuously until the wine is absorbed and rice is creamy. Season with thyme, then pour in 1 cup of chicken broth at a time, cooking and stirring constantly until each cup of broth is absorbed before adding the next. Stop adding broth when the rice is tender. If you run out of broth, you may use water. Remove from the heat, stir in the Parmesan cheese and allow to cool until you can touch it without burning your hands.
Lightly grease a large cookie sheet with olive oil. Pour the risotto out onto the sheet and spread evenly. Place in the refrigerator for about 1 hour or until chilled.
When the rice is cool, roll small portions into balls about the size of golf balls. Tuck a cube of fontina cheese into the center of each one. Roll each ball in bread crumbs to coat.
Heat the olive oil in a heavy saucepan or deep fryer to 375 degrees F 190 degrees C). The oil should be about 3 inches deep. When the oil is hot, fry the balls until they reach a golden orangish brown, about 3 minutes. Cool for 5 minutes, then serve with any marinara sauce.

Summerset Coq au Vin

INGREDIENTS

4 pounds dark meat chicken pieces
1 tablespoon vegetable oil
5 cloves crushed garlic
1/2 cup all-purpose flour
1 teaspoon poultry seasoning
3 (4 ounce) links sweet Italian sausage, sliced
1 cup chopped onion
3 carrots, sliced
1/2 pound fresh mushrooms, sliced
1/2 teaspoon dried rosemary
1 cup Summerset Vintage Red wine
1 (14.5 ounce) can whole peeled tomatoes
salt and pepper to taste

DIRECTIONS

In a large skillet, heat oil. Add 1/2 of the garlic. Season flour with poultry seasoning. Dredge chicken parts in flour, then brown in the skillet for 4 or 5 minutes. Add the sausage, and saute for a few minutes. Add the onion, carrots, mushrooms, rosemary and the remaining garlic. Stir all together.

Add the wine and tomatoes; stir. Cover and let simmer over low heat for 25 minutes. Season with salt and pepper to taste and let simmer for another 10 minutes. Let cool covered for 10 minutes, then serve.

Summerset Seyval Blanc Marinated Rosemary Chicken

INGREDIENTS

2 (2 to 3 pound) whole chickens
2 bunches fresh parsley, chopped
1 bunch fresh thyme
6 tablespoons dried rosemary
3 tablespoons grated lemon zest
12 cloves crushed garlic
3 tablespoons ground black pepper
1 cup olive oil
1 cup Summerset Seyval Blanc wine

DIRECTIONS

To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.
Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to 36 hours.
Preheat oven to 350 degrees F (175 degrees C). Remove chickens from marinade dish, discarding any remaining marinade. Place in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.

Summerset Mead St. Patty's Day Corned Beef

INGREDIENTS

4 pounds corned beef brisket
1 cup brown sugar
1/2 - 1 bottle Summerset Mead

DIRECTIONS

Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour 1/2 of the bottle of Mead around, and gently over the beef to wet the sugar.
Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.
During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You'll need to add a little more Mead with your vegetables.

Summerset Chicken Cordon Bleu

INGREDIENTS

4 skinless, boneless chicken breast halves
4 slices ham
4 slices Swiss cheese
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
2 eggs, beaten
1/3 cup milk
1 cup dry bread crumbs
1/4 cup olive oil
1(10.75 ounce) can condensed cream of mushroom soup
1/2 pound fresh mushrooms, sliced
1/4 teaspoon garlic powder
1/8 teaspoon curry powder
1/4 cup Summerset Matina Blanc wine
1/2 cup sour cream
2 sprigs fresh parsley, for garnish

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese slice, then roll up in chicken breasts. In a shallow dish or bowl season flour with salt, pepper and paprika. In a separate dish or bowl beat together eggs and milk. Dip chicken rolls in seasoned flour, then egg mixture, then bread crumbs. Heat oil in a large skillet and fry chicken in hot oil until golden brown. Set aside.
To Make Sauce: In a large bowl combine the soup, mushrooms, garlic powder, curry powder, wine and sour cream. Mix all together. Place browned chicken in a 9x13 inch baking dish. Pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. Garnish with fresh parsley sprigs.

Summerset Broiled Seyval Chicken with Roasted Garlic Sauce

INGREDIENTS

• 1 medium head garlic
• 1 tablespoon olive oil
• 4 skinless, boneless chicken breasts
• 1/2 cup Summerset Seyval Blanc wine   
• 2 tablespoons butter
• 1 cup milk
• 1 tablespoon all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Slice the top of the head of garlic, just enough to remove paper and expose the tops of the cloves. Drizzle with olive oil and roast in preheated oven, either in a clay garlic roaster or wrapped in aluminum foil. Roast for 20 minutes or until cloves are soft and slip from skins when pushed. Change oven setting to broil (375 degrees F, 190 degrees C). Let garlic cool.
3. To prepare chicken, place in a 9x13 inch baking dish and splash both sides with white wine. Broil for 25 minutes or until chicken is cooked through and juices run clear.
4. Meanwhile, place butter or margarine and milk in a large skillet and heat over medium heat until warm. Stir in the flour and cheese. Stir over medium heat until sauce begins to thicken. Slip cooled garlic cloves from skin and add to the sauce (if desired, mince first). Add chopped parsley. Bring nearly to a boil; reduce heat and stir to control thickening. If desired, pour sauce over cooked rice or pasta and top with broiled chicken. Enjoy!

Summerset Kiss Me Hickory Pork Chops

INGREDIENTS
2 boneless pork chops
1/2 cup Summerset Kiss Me wine
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
1/2 teaspoon dried sage
2 teaspoons dried parsley
Pepper, to taste
Hickory wood chips

DIRECTIONS
Mix wine, oil, lemon juice, garlic, sage, parsley, and pepper in a small bowl. Place pork chops in a plastic bag or shallow dish and cover with marinade. Refrigerate the pork, covered, for 2 to 4 hours.

Meanwhile, soak the hickory chips in a bowl of water for at least 30 minutes. Preheat an outdoor grill for high heat and lightly oil grate. Put the soaked hickory chips over the coals.

Cook the pork chops on the grill for 10 to 15 minutes, or until desired doneness is achieved. For best results, cover the grill while cooking so that the meat is infused with the smoke flavor.

Kiss Me Chicken

Ingredients

10 bulbs garlic, cloves separated and peeled

8 skinless boneless chicken breast halves

1 tablespoon Summerset Kiss Me

1 tablespoon olive oil

1 pinch ground black pepper

1 onion, chopped

1 teaspoon olive oil

2 tablespoons butter

2 (14.5 ounce) cans diced tomatoes

1 tablespoon chopped fresh rosemary

1 (8 ounce) package spinach fettucini

DIRECTIONS

Preheat oven to 180 degrees F (81 degrees C). Peel the garlic and crush to release juices. In a large skillet, sear the chicken in 1 tablespoon olive oil and white wine. Place all of the garlic in a lightly greased 9x13 inch baking dish and place chicken on top. Sprinkle a dash of ground black pepper over the top. Cover and bake in the preheated oven for 30 to 45 minutes, until the juices run clear. In a medium skillet saute the onion in 1 teaspoon of olive oil and butter/margarine, until it is soft and golden. Add the tomatoes and your favorite fresh herbs to taste. Stir together and remove from heat.

To Make Pasta: Cook pasta in a large pot of salted boiling water about 8 to 10 minutes, until it is al dente. Drain and place pasta on a long, very shallow serving dish. Pour tomato sauce over it, then place baked garlic chicken pieces on top with some or all of the garlic. Serve.

Summerset Vintage Red Chili

Ingredients
4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 1/2 pounds lean ground beef
2 beef bouillon cubes
2/3 cup Summerset Vintage Red wine
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can tomato paste
1 1/2 teaspoons paprika
2 1/2 teaspoons chili powder
1 teaspoon cayenne pepper
2 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
2 tablespoons dried parsley
1/2 teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce (e.g. Tabasco™)
1 (15 ounce) can kidney beans, drained
3 tablespoons flour
3 tablespoons corn meal
1/2 cup water

DIRECTIONS
Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.

Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.

Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

Summerset Scallops

INGREDIENTS
3/4 c. bread crumbs
1/4 c. Parmesan cheese
4 tbsp. butter
2 tbsp. butter
2 stalks celery, leaves removed, sliced
3/4 c. med. onion, chopped
6 tbsp. flour
1 c. milk
1/2 c. Vidal Blanc
4 oz. med. sharp Cheddar, sliced
1 lb. Virginia bay scallops

DIRECTIONS
Prepare topping by combining bread crumbs and Parmesan cheese in a small bowl. Melt butter in a 2-quart saucepan and saute celery and onions. Blend in flour to make a paste; cook 1 minute over medium heat. Gradually add milk, stirring after each addition. Stir wine into sauce. Add cheese and let it melt, stirring frequently. Fold in scallops.

Pour into a greased 2-quart casserole dish. Sprinkle on topping. Bake at 350 degrees for 20 to 30 minutes until bubbly. Serve over noodles or rice. Serves 5.

Summerset Boneless Prime Rib

Summerset Boneless Prime Rib

INGREDIENTS
1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
2 tablespoons olive oil
1 tablespoon salt
2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1/2 teaspoon minced fresh rosemary for the sauce
2 (8 ounce) packages baby bella or domestic white mushrooms, sliced
1 cup chicken broth
3/4 cup Summerset Red wine
1 tablespoon Dijon mustard
1 teaspoon cornstarch dissolved in
2 teaspoons water

DIRECTIONS
Adjust oven rack to center position and heat oven to 250 degrees F. Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.

Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.

Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.

Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.

Summerset Vidal Blanc BAKED STUFFED MUSHROOMS

1 lb. med. mushrooms
6 tbsp. butter
2 cloves crushed garlic
1/4 c. Summerset Vidal Blanc wine
1 egg
2 tbsp. lemon juice
4 tbsp. orange juice
6-8 slices Wheatburry bread, add more or less depending on how moist you want it
1/4 c. Parmesan cheese, freshly grated


Heat oven to 350 degrees. Wash and thoroughly dry mushrooms. Remove stems. Chop stems to measure 1/3 cup. Melt butter in skillet. Saute garlic then add wine and lemon juice. Dip mushroom caps into this mixture then place mushrooms into baking dish. Break bread into small crumbs. Beat egg and add egg, orange juice, Parmesan cheese, wine, and 1/2 of the butter garlic mixture. Add chopped mushroom stems and stir. Fill mushroom cups with stuffing mixture. Spoon butter wine mixture over top of mushrooms. If desired, sprinkle with more grated cheese. Bake for 15 minutes, then broil for last 2 minutes, 3-4 inches from heat

Poached Figs in Red Wine and Honey Sauce

INGREDIENTS

1 cup Summerset Red wine
1-1/2 tablespoons all-purpose flour
1/4 cup honey, clarified
2 cinnamon sticks
8 fresh figs*
4 1oz pieces of dark chocolate (opt.)

Pour wine into a heavy saucepan. Dissolve flour in wine, off the heat, until fully dissolved. Transfer saucepan to stove top and cook over a medium flame. Add clarified honey (honey that has been warmed to a syrup-like consistency) and cinnamon sticks, and cook, until reduced by about half, approximately 8 minutes.

Reduce flame to low, and add figs so that they are standing up straight.

Cover and let cook, stirring occasionally, until figs are fully cooked, approximately 15-20 minutes. Remove from heat and take out cinnamon sticks.

Place figs, 2 a piece, into decorative serving bowls. Drizzle Wine & Honey sauce over top. Serve with a piece of dark chocolate.

Summerset Caroling Wine

INGREDIENTS

• 1 cup water
• 1 cup brown sugar
• 2 cups pineapple juice
• 1 cup orange juice
• 6 whole cloves
• 3 whole allspice berries
• 2 cinnamon stick
• 1/2 teaspoon salt
• 4 cups Summerset Vintage Red
• 2 oranges
• 8 cinnamon sticks, garnish

DIRECTIONS

1. In a large non-aluminum saucepan, combine water, brown sugar, pineapple juice, and orange juice. Season with cloves, allspice, 2 cinnamon sticks and salt. Cut the rind of 2 oranges into strips and stir into the mixture. Bring to a boil, reduce heat and let simmer for 15 minutes.
2. Pour in the wine. Heat to just boiling and remove from heat. Serve hot with a cinnamon stick for garnish. DO NOT BRING TO BOIL

Beef and Vegetables in Summerset Red Wine Sauce

For the beef:

1 lb. lean beef, such as tenderloin or flank steak
1 c. dry red wine
1/4 c. balsamic vinegar
1 tbsp. minced garlic
1/4 c. chopped onion
1 tsp. dried marjoram
1/4 c. chopped parsley
1 bay leaf
1/4 tsp. black pepper

For the dish:

1 each green, red and yellow bell peppers, seeds and ribs removed, and thinly sliced
1 sm. red onion, peeled and thinly sliced

Place the meat in the freezer for 30 minutes to facilitate slicing. Slice it against the grain into very thin slices, less than 1/4 inch. Combine the beef with the wine, vinegar, garlic, onion, thyme, marjoram, parsley, bay leaf, salt and pepper in a glass or stainless steel bowl. marinate at room temperature for 20 minutes, or up to 4 hours refrigerated, tightly covered with plastic wrap. Drain the beef. Reserve the marinade, and pat beef dry on paper towels.

Heat the oil in a wok or large skillet over high heat. Add the beef and stir fry for 1 minute. Remove the beef with a slotted spoon, and reserve. Add the pepper, onion and celery to the wok and stir fry for 2 minutes.

Add the reserved marinade, and cook over high heat until the liquid is reduced by 2/3 and the vegetables are cooked but still crisp, about 5 minutes. Return the beef to the pan, and heat for 1 minute. Serve immediately.

Summerset Red Spiced Molten Cakes

Ingredients:
4 ounces semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 tablespoon Summerset Red
1 teaspoon Pure Vanilla Extract
1 cup confectioners' sugar
2 eggs
1 egg yolk
6 tablespoons flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves (optional)
Directions:
1. Preheat oven to 425°F. Butter 4 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.

2. Microwave chocolate and butter in large microwavable bowl on HIGH 1 minute or until butter is melted. Whisk until chocolate is completely melted. Stir in wine, vanilla and confectioners' sugar until well blended. Whisk in eggs and yolk. Stir in remaining ingredients. Pour batter evenly into prepared custard cups.

3. Bake 13 to 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with small knife. Invert cakes onto serving plates. Sprinkle with additional confectioners' sugar. Serve immediately.

Make Ahead: The chocolate mixture can be prepared up to 10 hours ahead of time. Pour the batter into prepared custard cups; cover with plastic wrap and refrigerate. Bring to room temperature for 30 minutes before baking.

* Serve with

Orange

Cranberry Cream

Orange

Cranberry Cream

Ingredients
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon Pure Orange Extract
1/2 teaspoon Pure Vanilla Extract
1 tablespoon jellied cranberry sauce
1/4 cup orange-flavored dried cranberries, finely chopped (optional)
Directions
1. Chill large mixer bowl and whisk attachment. Mix cream, sugar, orange extract, vanilla and cranberry sauce in chilled bowl

2. Beat with electric mixer on high speed until cream is light and forms a stiff peak. Gently stir in cranberries, if desired.

Summerset Bread Pudding with Vintage Red Sauce

INGREDIENTS
8 slices stale bread
1/2 c. sugar
1 1/2 c. scalded milk
1 tsp. baking powder
1 egg
1/4 tsp. nutmeg
1 tsp. vanilla
1/2 c. raisins (optional)

DIRECTIONS
Soak bread in scalded milk; add sugar and mix well. Add other ingredients. Bake in 7-inch casserole for 45 minutes at 350 degrees. Serve warm with Wine Sauce

WINE SAUCE:
1 egg yolk, well beaten
1/2 c. sugar
2 tbsp. cornstarch
1/4 tsp. nutmeg
1 c. water
3/4 c. Vintage Red wine

Mix cornstarch and sugar. Add beaten egg yolk and a small amount of water to keep from lumping; mix well. Add remaining water, wine and nutmeg; cook until thick. Let cool and serve with bread pudding.

Maple Turkey with Summerset Kiss Me Gravy

INGREDIENTS
1 14lb fresh turkey, neck and giblets removed
Salt and freshly ground black pepper
6 tablespoons unsalted butter
1 tablespoon fresh grated ginger
1/4 cup pure maple syrup
1 1/2 tablespoon all purpose flour
1 cup Summerset Kiss Me wine
2 cups of low-sodium canned chicken stock
2/3 cup seedless red and green grapes, each cut in half

DIRECTIONS
Preheat the oven to 425 degrees F.
Generously season neck, body, cavities, and underside with salt and pepper. Place bird on a rack in a roasting pan. Baste with 4 tablespoons of melted butter. Place turkey in the oven and roast for 30 minutes. Baste with butter that has accumulated in the pan. Reduce heat to 350 degrees, and loosely cover with foil. Roast for additional 30 minutes more. Baste again. Continue roasting, basting once an hour, until a meat thermometer registers 170 degrees, in the breast. About 3 hours.

During the last half hour, grate ginger and put in a small saucepan. Add maple syrup and 1 tablespoon of butter. Heat the mixture until the butter has melted and is bubbling. Remove from heat and brush glaze over turkey several times over the last half hour. Remove turkey from the oven and let rest for 30 minutes.

Combine the remaining tablespoon of butter and the flour, mix until smooth. Mix pan drippings and wine together in the roasting pan. Add chicken stock and cook for 7-8 minutes until reduced by half. Add reserved butter and flour mixture and let gravy simmer until slightly thickened, about 8 minutes. Add grapes to gravy and serve with turkey.

Summerset Cranberry Vidal Pork Cutlet

INGREDIENTS
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 Vidal Blanc
1 1/4 cups whole berry cranberry sauce
1 tablespoon thinly sliced fresh sage leaves
1 tablespoon chopped fresh thyme
1 tablespoon chopped Italian flat leaf parsley

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
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. Reduce the heat under the skillet to medium and add the garlic. Cook and stir just until fragrant. Stir in the wine and cranberry sauce. Simmer for a few minutes until the sauce thickens slightly. Stir in the sage and thyme. Return the pork to the skillet and turn to coat with the sauce. Place on plates to serve and garnish with fresh parsley.

Summerset Cranberry Sauce

1/2 cup Summerset Summer Blush wine or cranberry juice cocktail
1/2 cup water
1/3 to 2/3 cup sugar
1-1/2 cups cranberries
3/4 cup seedless red grapes
1/2 teaspoon grated fresh ginger or 1/2 teaspoon snipped fresh mint
Dash ground cloves

Directions
1. Combine wine or juice, water, and sugar in a medium saucepan. Bring to boiling, stirring occasionally, until sugar is dissolved. Add cranberries, grapes, grated ginger, if using, and cloves; return to boiling. Reduce heat and cook, covered, for 15 minutes, stirring occasionally. Uncover and cook 10 minutes more, stirring occasionally.

2. To serve, stir in mint, if using. Serve warm or chilled. Makes 6 (1/4-cup) servings

Baked Pears in Summerset Red Wine

6-8 Bosc pears, not too ripe
1 c. sugar
2 c. Summerset Red wine
Toasted hazel nuts (optional)
Mascarpone (found in most cheese shops) (optional)

Set oven to 375 degrees. Slice off just enough of the bottom of the pears so they will stand in a 2 inch deep baking dish. Combine sugar and wine and pour over pears. Bake for 1 to 1 1/2 hours occasionally basting pears with wine. Let cool. Sauce should be thickened, pour over each pear. Option - sprinkle with finely chopped hazelnuts and add a dollop of mascarpone

Summerset Harvest White Apple Pie

1 recipe Basic crust
1/2 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 c. all-purpose flour
5 c. (5-6 apples), pared, cored and sliced, sweeter apples
2 tbsp. butter
1/3 c. Harvest White wine

Preheat oven 400 degrees. In large bowl, combine sugar, spices and flour. Add apples slices and toss until well coated. Place apple slices in crust. Dot with butter and pour wine over all. Cut slits in top crust to let steam escape or use 1 crust. Bake for 1 hour until crust is brown or apple test done. (When using only bottom crust you can cover top with foil so it doesn't dry out.)

Summerset Cheese Fondue

1 lb. Swiss cheese (aged)
2 tbsp. flour
1 clove garlic, finely minced
1 c. Summerset Vidal Blanc
2 tbsp. Kirsch or Sherry
1 tsp. nutmeg
Dash white pepper

"DIPPERS"

1 inch cubed crusty bread
Cubed cooked ham
Cooked brussel sprout

Cut cheese into 1/4 inch cubes (about 4 cups). Sprinkle flour on cheese, toss until cheese is coated. In fondue pot heat garlic and wine over low heat until bubbles rise to surface (do not allow wine to boil). Add cheese mixture, 1/2 cup at a time, stirring after each addition until cheese is melted and blended, stir in Kirsch and seasonings. Transfer pot to source of heat at table. Adjust heat to keep fondue just bubbling. Spear Dippers and swirl in fondue with a figure-eight motion. Stir fondue occasionally. If fondue becomes too thick stir in about 1/2 cup warm wine.

Summerset Pork Chops in Vidal

4 to 6 pork chops
1/2 c. apple jelly
1 c. Summerset Vidal Blanc

Brown chops, sprinkle with salt and pepper and place in a covered casserole dish. Combine wine and jelly, pour over pork chops. Bake at 350 degrees for 1 1/2 hours (according to pork chops).