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Mulled Wine

1 bottle Brown County Winery Vista Red or Cranberry Apple Wine

1/2 - 3/4 cup brown sugar

1/2 cup water

4 Brown County Winery Spice Bags

Heat all ingredients in a crock pot or on stove top, do not boil. Garnish with oranges, apples and cinnamon sticks if desired. Serve warm.

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Apple-Nut Haroset

6 apples, peeled and coarsely chopped

2/3 cup chopped almonds

3 tablespoons sugar

1/2 teaspoon cinnamon

1 lemon grated rind

4 tablespoons Brown County Winery Old Barrel Port

Combine all ingredients in a food processor and blend until desired consistency.  Chill and serve with crackers.

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Raspberry Wine Sauce

Brown County Winery Red Raspberry Wine

Red Raspberry preserves

Sugar

Fresh respberries

1 teaspoon corn starch

1 teaspoon cold water

Over low heat mix together equal parts wine and sugar.  Add as much preserves as desired.  Reduce to thicken.  Mix together corn starch and cold water. Add to sauce, Before serving add fresh raspberries.  This sauce is great served over ice cream.  

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Wine Sauce

1 1/2 cups of wine | Brown County Winery Blackberry or Cabernet

1/2 cup jam

2-3 tablespoons butter

Reduce wine until it is the consistency of light cream.  Add the jam and butter and heat thoroughly.

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Berries in Red Wine

Sugar

Autumn Red Wine

Your choice of berries, fresh or frozen

Stick cinnamon to taste

Mix together equal parts sugar and wine. Add cinnamon stick. Heat on stovetop to make a simple syrup. Remove from heat and add berries. Refrigerate.

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Blackberry Wine Sauce

Brown County Winery Blackberry Wine

Blackberry preserves

Sugar

Fresh blackberries

1 teaspoon cornstarch

1 teaspoon water

Over low heat mix together equal parts wine and sugar. Add as much preserves as desired. Reduce to thicken. Mix together cornstarch and cold water. Add to sauce. Before serving add fresh blackberries. Great over ice cream.

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Blackberry Wine Cake

1 box white cake mix

1 - 3 oz. package blackberry (or other berry flavor) Jello

3/4 cup vegetable oil

1 cup Brown County Winery Blackberry (or Red Raspberry) Wine

4 eggs

1 cup pecans

Grease and flour 2 loaf pans or one bundt pan. Line the bottom of the pans with half of the nuts. Blend the rest of the ingredients and pour over the nuts. Bake at 350 degrees for 50–60 minutes. Poke holes in the cake with a toothpick and pour glaze over the cake as soon as it is removed from the oven. Cool and serve.

Glaze

1/2 stick butter

1/2 cup Blackberry Wine

1/4 box powdered sugar

Melt the butter over low heat, add the wine and sugar and blend.

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Chocolate Port Sauce

3/4 cup whipping cream

1/4 cup whole milk

1/4 cup butter (1/2 stick)

8 oz. bittersweet or semi-sweet chocolate chopped

1/4 cup Brown County Winery Old Barrel Port

Bring whipping cream, milk and butter to a simmer in a small saucepan.  Remove saucepan from heat and add chocolate.  Whisk mixture until smooth, stir in Port.  Try serving over ice cream or brownies!

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Sugar Crusted Wine Biscotti

3 cups flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup vegetable oil

1 teaspoon vanilla

1 cup sugar

3 eggs

1 cup chopped walnut

3/4 cup chopped cranberries

1/2 cup Brown County Winery Vista Red Wine

Mix together the oil, sugar and vanilla.  Blend in the eggs and wine.  Fold in the dry ingredients to make a smooth batter, then stir in the nuts and berries.  Spread or spoon the batter onto a greased baking sheet in strips about 9" long by 4-5" across.  Bake at 350 until set and golden, 28-35 minutes.  Cool for 15 minutes.

Set out two plates, fill one with the wine and the other with the cinnamon sugar mixture.  Cut the baked cookies on the diagonal about 1/2" thick.  Dip one side in the wine then in the sugar mixture.  Lay the cookies sugar side down on the baking sheet and bake again about 30-35 minutes, turning them once after 20 minutes. 

Dipping Mixture

1/2 cup Brown County Winery Red Wine

Cinnamon and sugar mixture 

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Cranberry Apple Wine Sauce

Cranberry Apple Wine

Brown Sugar

F.R.O.G. jam (fig, raspberry, orange and ginger preserves)

Reduce the wine, add brown sugar and F.R.O.G. jam to taste and continue to cook until reaches the desired consistency. Serve over meatballs.

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Plum Wine Sauce

1 tablespoon olive oil

1 cup chopped shallots

1 bottle Brown County Winery Plum Wine

2 cups plum butter

1 cup craisins (dried cranberries)

salt & pepper to taste

Heat oil in pan and sauté shallots. Add wine and cook until reduced by half. Add plum butter, craisins, salt and pepper to taste. Serve warm over pork tenderloin.

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