|
Stuffed Mushrooms by Ed Ray-1st Place winner Appetizers
1 lb Sausage cooked & drained
Your favorite mushrooms stems removed
1 C sour cream
1 C bread crumbs
2 TBSP dried chives
½ C Chardonnay
Shredded mozzarella cheese
1 glass Chardonnay
Combine sausage, sour cream, chives, bread crumbs & ½ C Chardonnay. Mix completely.
Fill stemmed mushrooms with filling. Bake at 350 degrees until stuffing starts to brown.
Cover with mozzarella cheese & bake until cheese is melted & bubbling.
Let cool a few minutes and eat with the glass of wine!
Meatball Bites By Phyllis Pilger- 2nd Place Appetizers
3 Packages of any prepared meatballs (thawed)
1 Bottle of any wine (Wine fest choice was Plum Dessert)
3 Boxes of puff pastry (thawed)
2-3 Eggs beaten
Put thawed meatballs in a crock-pot. Pour whole bottle of wine over top. Cook 1 ½ -2 hours on medium heat. Turn meatballs gently every once in a while. The wine will reduce and become thick. Let cool.
Roll out puff pastry to make it bigger and not so thick. Cut 2 x 2 or 3 x 3 squares depending on size of meatballs.
Place meatballs in the middle of pastry squares. Bring corners together like a little purse. Brush on egg mixture.
Put parchment paper on cookie sheet. Bake at 325 degrees for 20 minutes or until golden. Let cool a little prior to serving.
You can use the thick wine for a dipping sauce.
Very Cherry Sundaes by Cindy Friedrich- 1st Place Desserts
1 C Illinois Red Wine of choice
½ C Sugar
1 (16oz) package frozen cherries, thawed
½ tsp vanilla extract
½ tsp almond extract
1 quart vanilla ice cream
6 servings cool whip
Sliced almonds, toasted
6 chocolate covered cherries
In a small saucepan, combine wine and sugar’ bring to a boil, stirring till sugar dissolves. Add cherries and return to a boil. Remove from heat and transfer cherries to a bowl, leaving liquid in pan. Let stand for 5 minutes. Strain any juice that has accumulated from cherries back into the pan. Return liquid to a boil and continue to boil over high heat until reduced in volume by half (about 10 minutes). Remove from heat and stir in extracts. Let cool to lukewarm. Scoop ice cream into stemmed wine glasses’ top with cherry sauce and cool whip. Garnish with almonds and a chocolate covered cherry.
* Can also use chocolate ice cream or wine flavored ice cream
Chocolate Wine Cake by Lisa Hamor- 2nd Place Desserts
Non stick cooking spray
4 oz bittersweet chocolate
1 C Cabernet Sauvignon
1/3 C Whole milk
1 ¾ C sugar
2/3 C unsalted butter at room temperature
3 Large eggs, slightly beaten
2 ¼ C flour
3 OZ box of sugar free black cherry gelatin
¼ C unsweetened coca powder
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 TBSP unsalted butter, room temperature
½ C Cabernet Sauvignon
1 C confectioner’s sugar
½ tsp pure vanilla extract
1. Preheat oven to 350 º. Spray a 10 C bundt pan with cooking spray, set aside.
2. Melt chocolate in a double boiler. Let cool for 5 minutes. In a small bowl, combine wine and milk, set aside.
3. In a mixing bowl beat butter and sugar until light and fluffy. Add eggs and beat for 2 minutes. Add cooled chocolate and beat well.
4. In a large bowl, whisk flour, gelatin, cocoa powder, baking powder, baking soda and salt. Add to other ingredients along with wine mixture and beat on low until combined. Increase speed to medium and beat for two minutes more. Spoon batter into prepared bundt pan.
5. Bake until toothpick inserted into middle comes out clean, 40-45 minutes. Cool 15 minutes and remove from pan and allow to cool on cooling rack.
6. Prepare glaze. Combine butter, wine and confectioners sugar in a saucepan. Bring to a boil, stirring occasionally over medium heat. Remove from heat, stir in vanilla. Set aside until ready to serve.
7. Dust cake lightly with confectioner’s sugar. Slice cake and drizzle with glaze.
Classic Swiss Fondue by Cindy Friedrich
2 C grated Gruyere cheese
2 C grated Swiss cheese
3 TBSP flour
2 ½ C Illinois dry white wine
1/4 C kirsch liqueur
¼ tsp nutmeg
Mix cheeses together in mixing bowl with the flour. Place wine in a saucepan and bring to a simmer. DO NOT LET IT BOIL!! Gradually add cheese to wine a handful at a time and stirring constantly until melted. After the last handful has melted, add the kirsch and nutmeg, slowly stirring to incorporate. Transfer to fondue pot and serve with bread cubes or assorted fruits and vegetables.
Chicken wings braised in white wine by Lisa Hamor
10-12 Chicken wings
Coarse salt & pepper
4 cloves of garlic
1 C dry white wine
¼ tsp dried thyme
1 lemon, cut into slices
1 tsp lemon juice
1 TBSP butter
2 TBSP chopped flat leaf parsley
1. In a 12 inch skillet with tight fitting lid, arrange chicken wings. Season with salt & pepper. Add garlic, thyme and wine. Bring to a boil, reduce to simmer. Cover and cook for 30 minutes.
2. Turn Chicken over. Place lemon slices on top of wings, cover and continue cooking until tender, about 15-20 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices from skillet.
3. Bring liquid in skillet to a boil, cook until reduced to 1/2 C, about 5 minutes. Remove skillet from heat, add butter, parsley and lemon juice. Stir until butter has softened and sauce is smooth. Add chicken wings back into sauce and coat well and serve.
Apple Pull-Apart Bread by Beckie Comstock
1 package (1/4 oz) active dry yeast
¾ C Milk
¼ C White Wine
½ C butter, melted divided
1 egg
2/3 C plus 2 TBSP sugar, divided
1 tsp salt
3 to 3 ½ C all purpose flour
1 medium tart apple, peeled and chopped
½ C finely chopped pecans
½ tsp ground cinnamon
Icing:
1 C confectioner’s sugar
5 tsp hot white wine
1. In a large mixing bowl, dissolve yeast in warm milk. Add 2 TBSP butter, egg, 2 TBSP sugar, salt and 3 C of the flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch down. Turn onto a lightly floured surface; divide in half. Cut each half into 16 pieces. Pat or roll each piece into a 2 1/2 inch circle. Combine the apple, pecans, cinnamon and remaining sugar: place 1 tsp in the center of each circle. Pinch edges together and seal, forming a ball. Dip in remaining butter.
4. In a greased 10 inch tube pan, place 16 balls seam side down; sprinkle with ¼ C apple mixture. Layer with remaining balls; sprinkle evenly with remaining apple mixture. Cover and let rise until nearly doubled, about 45 minutes.
5. Bake at 350º for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine icing ingredients; drizzle over bread. Yield: 1 loaf
Marjorie Coppel’s Wieners by Beckie Comstock
2 C Burgundy wine
1 tsp Lemon juice
3 oz Certo
3 C Sugar
1 lb. Hot dogs
1/3 C Mustard
Combine wine, sugar and lemon juice; bring to a boil for 1 minute. Stir in Certo and pour into jelly glasses and seal. Combine 1 C wine, jelly and 1/3 C prepared mustard for each pound of wieners. Bring to a boil and simmer for 1 ½ hours. Drop in wieners and simmer for a few minutes longer. Serve in fondue.
|
|
|
