WE'RE BACK AND WE'RE OPENING THE DOORS ON APRIL 12TH!

DETAILS>>


  

                                                            MAY 2016
                                             SWEET NOODLE KUGEL

Ingredients:

1/2 lb. wide egg noodles
5 tbls. butter
1/2 lb. farmer pot or small curd cottage cheese
1/2 lb. cream cheese
1 c. sour cream
1/2 c. plus 2 tbls. sugar
3 eggs
1 tsp. grated lemon zest
1 tsp. grated orange zest
1 tsp. vanilla
1/2 tsp. salt
1/2 c. raisins
1 c. fresh bread crumbs

Heat the oven to 375 degrees. Butter a 9 inch square baking dish. In a large pot of boiling, salted water, cook the noodles until tender but still slightly underdone, about 7 minutes. Drain. Transfer the noodles to a bowl and stir in 3 tablespoons of the butter.

Using an electric mixer set at medium speed, beat the farmer cheese, cream cheese, sour cream and 1/2 cup of the sugar until smooth. Beat in the eggs, lemon and orange zest, vanilla, salt and raisins. Stir the cheese mixture into the noodles and transfer to the baking dish.

Melt the remaining 2 tablespoons butter. In a small bowl, combine the butter, the remaining 2 tablespoons sugar and the bread crumbs. Sprinkle the mixture over the noodle. Bake until the top is golden and the center has set, 35 to 40 minutes. Cut into squares, either warm or cooled, and serve with a very chilled glass of
El Paso Winery's 
Villa Niagara. Enjoy!


                                                         APRIL 2016
                         ROASTED CHICKEN WITH CHILIES AND HERBS

Ingredients:
2 tbls. olive oil
4 tbls. fresh lime juice
2 jalapeno chilies, seeded and finely chopped
1 small onion, minced
1 clove garlic, minced
1 tsp. finely chopped fresh rosemary
1 tsp. salt
4 boneless chicken breasts
1/2 c. EPW's Seyval Blanc
2 small plum tomatoes, chopped
Salt and pepper

Mix olive oil, lime juice, chilies, onion, garlic, rosemary and salt in a small bowl. Lift the skin of the chicken breasts and stuff part of this mixture under the skin. Add the remaining mixture to the wine, along with the tomatoes.

Place the chicken in a shallow roasting pan. Sprinkle with salt and pepper. Pour the wine mixture over the chicken.

Bake in a 500 degree oven for 5 minutes, lower the oven temperature to 350 degrees. Bake for an additional 25 minutes or until chicken is done.

Serve with a glass of El Paso Winery's Seyval Blanc -- JUST PLAIN WHITE!

DECEMBER 2015

CRANBERRY & ROSEMARY WHITE WINE CHRISTMAS SANGRIA

Donna Stackhouse, a friend and owner of Donna Lynn Creations, just sent me this Sangria recipe with her observations and humor.

She says to be sure and cube the applies so that you can easily"snack" on them while enjoying the Sangria; or, "dinner". It's food isn't It? Also, be sure to use good wine like EPW's Sauvignon Blanc. Good wine makes good Sangria. Another of her little secrets, an advantage to using good wine is that you can pour yourself a glass while assembling the recipe and. . . it won't suck.

Donna also recommends using a clear glass pitcher so all the Christmas colors shine through.

Ingredients:
1 Granny Smith apple
1 Braeburn apple (or your choice)

1 heaping cup of cranberries
1 large sprig of fresh rosemary
1 bottle of El Paso Winery's dry white wine of choice
1/2 c. of white grape juice
1/4 c. sugar (more for garnish)
1 can club soda

Combine all the ingredients in a large clear glass pitcher. Mix it well so that all the sugar dissolves. Place the pitcher in the refrigerator to chill. This will infuse the Sangria with the rosemary. So, if you like your Sangria sweet but want to cut down on the sugary aftertaste, rosemary is the secret.

                     Merry, Merry Christmas.

 

                                                   AUGUST 2015
              CAPELLINI CAKE WITH CARAMELIZED ONIONS AND CHEESE
When fried in butter and olive oil, cooked pasta becomes crisp and delicious. This golden cake, flavored with Parmesan and parsley, is a great side-dish alternative to potatoes or rice.

Incredients:
2 tbl. butter

 

 


                                              APRIL 2014
                   PENNE WITH BROCCOLI RABE AND SAUSAGE
         Our young and fruity "off" dry Riesling is most likely to work
         well with the bitter taste of the broccoli rabe.

Ingredients:
3/4 lb. penne
3 tbls. olive oil
6 oz. mild Italian sausage, casings removed
2 cloves garlic, minced
1 lb. broccoli rabe, florets and tender stems and leaves only, washed
1/4 tsp. dried red-pepper flakes
3/4 tsp. salt
3/4 c. low-sodium chicken stock (canned is fine)
2 tsps. butter
6 tbls. grated Parmesan cheese

In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes.

Meanwhile, heat 1 tbl. spoon of the oil in a large frying pan over moderately high heat. Add the sausage and cook, breaking up the meat, until brown, about 3 minutes. With a slotted spoon, remove the sausage. Discard all but 1 tbl. fat. 

Reduce the heat to moderate. Add the remaining 2 tbls. oil to the pan. Add the garlic and cook, stirring, until it softens, about 1 minute. Add the broccoli rabe with any water that clings to the leaves after washing, the red-pepper flakes and salt. Cover and cook for 5 minutes, stirring occasionally. Stir in the sausage, stock and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.

Drain the pasta. Toss with the broccoli-rabe mixture and 3 tbls. of the Parmesean. Serve topped with the remaining Parmesean.

This recipe is supposed to serve 4 -- not in my house!

from the Food & Wine Books -- PASTA



                                                 NOVEMBER 2013
                                            APPLEJACK SANGRIA

 

 

 

Ingredients (to make about a gallon):
The juice of 2 oranges
The juice of 2 lemons
The juice of 1 lime
1/2 gallon "fresh" apple cider
2 bottles El Paso's "Just Plain White"
Sugar or Splenda (optional)
2/3 c. Applejack
Apples

This recipe is so simple. It's just a variation of my regular Sangria but with a Fall twist. Just squeeze the oranges, lemons and lime into a measuring cup. Add sweetener if desired and the Applejack. In your serving pitcher, cut up enough apples to fill up about 1/3. Pour in the cider, white wine and "spiked" juice. Stir, chill, serve and enjoy!

 


                                                                    OCTOBER 2013
I know, I know. I said I needed a few minutes and it actually took me a month. It took me that long to perfect a new Fall Sangria. Check out the recipe above. It's really pretty nice.

                                                                 SEPTEMBER 2013
                                                          It's coming! Or maybe not.

                                                                     AUGUST 2013
                                        NANCY REAGAN'S ONION WINE SOUP

Ingredients:
4 tbls. butter
5 large onions, thinly sliced
5 c. beef broth
1 celery stalk, chopped
1 large potato, peeled and chopped
1 c. El Paso Winery's fine, dry CHARDONNAY
1 tbl. vinegar
2 tsps. sugar
1 c. light cream
1 tsp. minced parsley
salt and pepper

Melt butter in large saucepan. Add chopped onions and sauté until transleucent. Add beef broth, celery and potato. Bring to a gentle boil. Cover and simmer for 30 minutes.

Puree mixture in a blender. Return to saucepan and add the Chardonnay, vinegar and sugar. Bring to simmer for 5 minutes. Stir in cream, parsley, salt and pepper to taste. Heat thoroughly, being sure not to boil again.

                                                                                                      Serves 6-8.
from EAT THIS. . . It'll Make You Feel Better
by Dom DeLuise

Sorry, no July recipe.

                                                          JUNE 2013
                                          SWEET WINE, MELONS & BERRIES


Ingredients:
1 Cantaloupe
1 Honeydew
Berries (your choice)
2 c. Any sweet white or blush El Paso wine.
Vanilla ice cream

This is so simple. And you probably already know what I'm going to tell you. All you have to do is make melon balls of both cantaloupe and honeydew melons. Pour the 2 cups of White Riesling, Sweet Madeleine or Claudia's Kiss over the melon and berries. Be sure to really chill the fruit for a few hours before serving, gently turning it over a few times.

To serve, scoop the fruit over very cold vanilla ice cream with a slotted spoon. If I'm really trying to impress, I make homemade Italian cheesecake instead of just "plain" ice cream. I also save and freeze the wine juice to use the next time I make Sangria!


                                                              APRIL 2013
                                               WHOLE FISH IN WHITE WINE

Ingredients:
1 whole, cleaned fish, I like grouper (approx. 2 lbs.)
3 c. dry white wine (I used "Isabel", the Wine-Of-The-Month)
Salt & pepper
1 whole clove
2 fresh sage leaves
1 bay leaf
1-1/2 c. fresh mushrooms (approx. 1/4 lb.)
1/2 c. pitted ripe olives
2 large tomatoes, each cut into 6 slices
2 slices lemon

Place the fish in an oval, ovenproof serving dish. Pour in the wine and add salt and pepper, the clove, sage and bay leaves, mushrooms and olives. Arrange the tomato and lemon slices on the fish. Cook uncovered in a preheated 350 degree oven, basting every 10 minutes, for about 45 minutes. Serve straight from the dish.

from Maryl's kitchen

RECIPE ARCHIVE>>

 

 

 
                                                                    NOVEMBER 2013
                                                              APPLEJACK SANGRIA

 

Ingredients (to make about a gallon):
The juice of 2 oranges
The juice of 2 lemons
The juice of 1 lime
1/2 gallon "fresh" apple cider
2 bottles El Paso's "Just Plain White"
Sugar or Splenda (optional)
2/3 c. Applejack
Apples

This recipe is so simple. It's just a variation of my regular Sangria but with a Fall twist. Just squeeze the oranges, lemons and lime into a measuring cup. Add sweetener if desired and the Applejack. In your serving pitcher, cut up enough apples to fill up about 1/3. Pour in the cider, white wine and "spiked" juice. Stir, chill, serve and enjoy!


                                                                      OCTOBER 2013
I know, I know. I said I needed a few minutes and it actually took me a month. It took me that long to perfect a new Fall Sangria. Check out the recipe above. It's really pretty nice.

                                                                   SEPTEMBER 2013
                                                   It's coming! Or maybe not. Sorry.

                                                                       AUGUST 2013
                                                 NANCY REAGAN'S ONION WINE SOUP

Ingredients:
4 tbls. butter
5 large onions, thinly sliced
5 c. beef broth
1 celery stalk, chopped
1 large potato, peeled and chopped
1 c. El Paso Winery's fine, dry CHARDONNAY
1 tbl. vinegar
2 tsps. sugar
1 c. light cream
1 tsp. minced parsley
salt and pepper

Melt butter in large saucepan. Add chopped onions and sauté until transleucent. Add beef broth, celery and potato. Bring to a gentle boil. Cover and simmer for 30 minutes.

Puree mixture in a blender. Return to saucepan and add the Chardonnay, vinegar and sugar. Bring to simmer for 5 minutes. Stir in cream, parsley, salt and pepper to taste. Heat thoroughly, being sure not to boil again.

Serves 6-8.
from EAT THIS. . . It'll Make You Feel Better
by Dom DeLuise



                                                                       JUNE 2013
                                                 SWEET WINE, MELONS & BERRIES


Ingredients:
1 Cantaloupe
1 Honeydew
Berries (your choice)
2 c. Any sweet white or blush El Paso wine.
Vanilla ice cream

This is so simple. And you probably already know what I'm going to tell you. All you have to do is make melon balls of both cantaloupe and honeydew melons. Pour the 2 cups of White Riesling, Sweet Madeleine or Claudia's Kiss over the melon and berries. Be sure to really chill the fruit for a few hours before serving, gently turning it over a few times.

To serve, scoop the fruit over very cold vanilla ice cream with a slotted spoon. If I'm really trying to impress, I make homemade Italian cheesecake instead of just "plain" ice cream. I also save and freeze the wine juice to use the next time I make Sangria!
                                                          APRIL 2013
                                          WHOLE FISH IN WHITE WINE

Ingredients:
1 whole, cleaned fish, I like grouper (approx. 2 lbs.)
3 c. dry white wine (I used "Isabel", the Wine-Of-The-Month)
Salt & pepper
1 whole clove
2 fresh sage leaves
1 bay leaf
1-1/2 c. fresh mushrooms (approx. 1/4 lb.)
1/2 c. pitted ripe olives
2 large tomatoes, each cut into 6 slices
2 slices lemon

Place the fish in an oval, ovenproof serving dish. Pour in the wine and add salt and pepper, the clove, sage and bay leaves, mushrooms and olives. Arrange the tomato and lemon slices on the fish. Cook uncovered in a preheated 350 degree oven, basting every 10 minutes, for about 45 minutes. Serve straight from the dish.

from Maryl's kitchen





                                                               SEPTEMBER 2012
                            CHICKEN BREASTS WITH ARTICHOKES AND POTATOES

Ingredients:
4 small artichokes
Juice of 1 lemon
9 tbls. butter
4 potatoes, cooked, peeled and cut into 1/2-inch slices
4 chicken breasts, skin and bones removed
Salt and pepper
Flour
7 tbls. dry white wine (Just Plain White)
1/2 c. condensed beef broth

Remove tough outer leaves of artichokes, cut into segments and wash in water containing lemon juice. Drain, dry and fry to golden brown in 2 tbls. of the butter. Remove artichokes and keep warm. Add 2 tbls. butter to pan juices and fry potatoes until golden. While potatoes are frying, flatten chicken breasts slightly. Sprinkle with salt and pepper, coat with flour and brown in remaining butter. Arrange chicken on a serving platter and surround with potatoes and artichokes. Pour wine and beef broth into chicken pan juices. Boil over high heat for 5 minutes. Pour juices over chicken breasts and serve.

NOTE: This recipe comes from my grandmother's very old Italian cookbook. I haven't tried it yet but it sounds so delicious I'm making it this week.

From THE BEST OF ITALIAN COOKING

                                                               AUGUST 2012
                        CROCK-POT RED SAUCE WITH PORK CHOPS & CHIANTI

 Ingredients:
1 tbl. vegetable oil
4 boneless pork chops
1 28 oz. can crushed tomatoes
1 large onion, quartered and sliced
1 large green bell pepper, cut into strips
1 tbl. Worcestershire sauce
Salt and pepper to taste

Heat oil in large skillet over medium-low heat until hot. Brown pork chops on both sides. Drain excess fat and discard. Transfer pork chops to 4-1/2 quart slow-cooker.

Add crushed tomatoes, onion, pepper, Worcestershire sauce, salt and pepper to slow cooker.

Cover, cook on LOW 6 to 8 hours or until pork is tender. Be sure to check pork after 6 hours. Longer cooking time can toughen the meat.

This recipe can be served with pasta or rice. Enjoy.

From CROCK-POT, the Original Slow Cooker



Sorry, no recipes for May, June or July.

 

                                                                 APRIL 2012
                                        SEA BASS WITH TOMATOES AND OLIVES

Ingredients:
3 tbls. olive oil
2 tbls. julienned leek
1/4 c. julienned carrots
1/4 c. julienned celery
4 sea bass fillets
Salt and fresh ground pepper to taste
2 c. El Paso Winery's "WINE-OF-THE-MONTH" Sauvignon Blanc
1/3 c. fish stock or low-salt chicken broth
20 brine-cured black olives, pitted and cut into strips
2 plum tomatoes, peeled, seeded and sliced lengthwise into thin strips
4 fresh basil leaves, plus additional sprigs for garnish
1-1/2 tbls. butter
Virgin olive oil for drizzling

In a large saute pan or skillet over medium heat, heat 1 tbl. of the olive oil and saute the leek, carrots and celery for 2 to 3 minutes.

In a large saute pan or skillet over medium-high heat, heat the remaining 2 tbls. olive oil and saute the fish for 1 or 2 minutes on each side, or just until golden. Season with salt and pepper. Stir in the sauteed vegetables, wine and stock or broth; cover the pan and cook for 3 minutes. Add the olives, tomatoes, shredded basil, butter and a generous drizzle of olive oil; cook for 2 minutes. Season with salt and pepper.

Arrange 4 pieces of fish on each of 4 warmed plates. Ladle the vegetables and sauce over. Garnish with the basil sprigs and serve immediately.

From ITALIAN INTERMEZZO (Hotel Cipriani)




                                                              NOVEMBER 2011
                                        
    SWEET & SPICY MULLED WINE


I guess we'll not soon forget the snowstorm of October 2011 that left many, many folks without power, water, etc. Had I known this was going to happen, I would have sent this recipe out a month sooner -- all you need is a pot and heat source.
 



Ingredients:
Three bottles El Paso's sweet Mellow Red

2 apples studded with 2 whole cloves each
1/2 cinnamon stick

1 pinch of freshly ground nutmeg

The rind of 1/2 orange



Just put everything in any kind of pot and place over any kind of heat. That's it! If you plan on keeping it hot for over an hour, remove everything but the apples. Enjoy!




                                                             APRIL 2011
                                      CREAMY CHICKEN AND MUSHROOMS



Ingredients:

1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika
3 boneless, skinless chicken breasts, cut into pieces
1-1/2 c. sliced fresh mushrooms
1/2 c. sliced green onions
1-3/4 tsps. chicken bouillon granules
1 c. dry white wine (our dry Riesling is perfect!)
1/2 c. water
1 can (5 oz.) evaporated milk
5 tsps. cornstarch

Hot cooked rice


Combine salt, pepper and paprika in small bowl, sprinkle over chicken.


Layer chicken, mushrooms, green onions and bouillon in 4-1/2 quart Crock-Pot slow cooker. Pour wine and water over top. Cover, cook on HIGH 3 hours or on LOW 5 to 6 hours. Transfer chicken and vegetables to platter; cover with foil to keep warm.


Combine evaporated milk and cornstarch in small saucepan, stirring until smooth. Add 2 cups cooking liquid from Crock-Pot slow cooker; bring to a boil. Boil 1 minute or until thickened, stirring constantly. Serve chicken and sauce over rice.



From THE ORIGINAL CROCK-POT COOKBOOK
 
 



                                                      DECEMBER 2010
                                                     PEARS IN RED WINE

     (Serve as a fruit course for breakfast, or at dinner as a lovely, light dessert.)



Ingredients:

3 c. "WINE-OF-THE-MONTH" -- Cabernet Sauvignon

1/2 c. sugar

1/2 tsp. grated lemon zest

4 whole cloves

1 cinnamon stick, cracked

8 black peppercorns

1/2 tsp. vanilla extract

4 firm, ripe pears



In a large saucepan, combine the wine, sugar, lemon zest, cloves, cinnamon, peppercorns, and vanilla. Bring to a boil and cook to reduce by half. Add the pears to the wine mixture, reduce heat to just below simmering, and cook for 20 minutes, or until pears are tender when pierced.



Using a slotted spoon, transfer the pears to 4 shallow bowls. Strain the sauce through a fine mesh sieve. Pour a little sauce over each pear and serve warm.



                                                                                                      Makes 4 servings

From TASTING THE WINE COUNTRY

Youngberg Hill Inn
 
 






                                                          NOVEMBER 2010

                                                       HEARTY LENTIL SOUP



Ingredients:

3 tbls. olive oil
2 large onions, chopped
1 carrot, chopped
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
3 c. beef stock
1 c. dry lentils, washed
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 c. chopped fresh parsley
1/2 c. Rusty Nail -- the "WINE-OF-THE-MONTH"
Salt and pepper
2/3 c. grated Monterey Jack cheese
2 to 3 strips bacon, cooked crisp and crumbled



Heat the olive oil in a large saucepan and saute the onions and carrots for 3 to 5 minutes. Add the herbs and saute for 1 minute more. Add the stock, lentils, tomaties with their juice and the parsley.



Cover the saucepan and cook until the lentil are tender, 45 to 60 minutes. Add the wine. Taste for seasoning, adding salt and pepper if necessary.



To serve, place 2 tablespoons grated cheese in each serving bowl, pour in soup and top with crumbled bacon. This dish is especially delicious when served with hot corn muffins. May be made ahead and reheated -- it gets better!                    Serves 4 to 6.


From COOKING WITH WINE

Virginia and Robert Hoffman
                                                          



                                                             MAY 2010

                                    CREAMY CHICKEN AND MUSHROOMS



Ingredients:

1 tsp. salt

1/2 tsp. black pepper

1/4 tsp. paprika

3 boneless, skinless chicken breasts, cut into pieces

1-1/2 c. sliced fresh mushrooms

1/2 c. sliced green onions

1-3/4 tsps. chicken bouillon granules

1 c. dry white wine

1/2 c. water

1 can (5 oz.) evaporated milk

5 tsps. cornstarch

Hot cooked rice (optional)



Combine salt, pepper and paprika in small bowl; sprinkle over chicken.



Layer chicken, mushrooms, green onions and bouillon in 4-1/2 quart slow cooker. Pour wine and water over top. Cover; cook on HIGH 3 hours or on LOW 5 to 6 hours. Transfer chicken and vegetables to platter; cover with foil to keep warm.



Combine evaporated milk and cornstarch in small saucepan, stirring until smooth. Add 2 cups cooking liquid from slow cooker bring to a boil. Boil 1 minute or until thickened, stirring constantly. If you choose, serve chicken and sauce over rice.

                                                                                  makes 3 to 4 servings

From CROCK POT, the original slow cooker

Recipe Collection




 
                                       

                                                    NOVEMBER 2009
                                             
OUR FAMOUS SANGRIA


 

Because we're featuring all our SEMI-DRY wines this month, I decided to recommend our famous "award-winning" (Hudson Valley Magazine) Sangria. The basic recipe's here on the webpage so try our Golden Oak with the addition of apples; Riverboat Rose made by adding peaches to the basic recipe and extra lemons with Villa Niagara. I haven't tried this but maybe some dried cranberries and/or apricots added might make this recipe a little more autumn. Enjoy!

FROM MARYL'S KITCHEN

 

OCTOBER 2009

Sorry, no recipe this month -- it's bottling time at the winery!

 


                                         
SEPTEMBER 2009

                  
BASIL CHICKEN WITH DRY RED WINE AND WILD MUSHROOMS



Ingredients:

3 tbls. extra virgin olive oil, divided

1 roasting chicken (about 3 lbs.) skinned and cut into individual pieces

1/2 c. thickly sliced cremini mushrooms

1 medium yellow onion, diced

2 cloves garlic, minced

1 c. chicken broth

1 can (6 oz.) tomato paste

1/3
c.
our quite peppery DUSTY BARN -- "THE-WINE-OF-THE-MONTH"

2 tsps. sugar

1 tsp. ground oregano

1/4 tsp. salt

1/4 tsp. black pepper

2 tbls. minced fresh basil

3 c. cooked ziti pasta, drained

Grated Romano cheese (optional)



Heat 1-1/2 to 2 tbls. oil in skillet over medium heat until hot. Brown half of chicken pieces on each side 3 to 5 minutes, turning once. Remove with slotted spoon and repeat with remaining chicken. Set chicken aside.



Heat remaining oil in skillet and add mushrooms, onion and garlic. Cook and stir 7 to 8 minutes or until onions are soft. Transfer to 4-1/2 quart slow cooker. Top with reserved chicken.



Combine broth, tomato paste, wine, sugar, oregano, salt and pepper in medium bowl. Pour sauce over chicken. Cover; cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours.



Stir in basil. Place pasta in large serving bowl or on platter. Ladle chicken and mushrooms over pasta and spoon extra sauce over all. Garnish with Romano cheese.



Makes 4 to 6 servings.

CROCK-POT RECIPE COLLECTION



                                                   AUGUST 2009

                                    Sorry, no "Recipe of the Month"



                                                      JULY 2009

                                            PEACHES IN RED WINE


I always thought that my Italian grandmother created her own "special" way to "enhance" my Grandfather's Chianti but then I came across her recipe in "EAT THIS. . .It'll Make You Feel Better!", a cookbook by Dom DeLuise. I've included what he had to say about his early childhood:
Every kid feels there are certain things their parents do which embarrass them. Especially kids who are trying to be American, not Italian -- like I was when I was growing up. When my father would eat big, ripe peaches with his homemade wine for dessert, it would make me so embarrassed! I thought this was definitely not a class act -- even though I secretly loved the taste too. So you can imagine my surprise when, some years ago at a verrrry fancy Italian restaurant, they served. . .you guessed it! Ripe peaches in red wine for dessert. Writing this book has helped me examine some of my attitudes toward my past. I wish that my father were alive today, because nothing would please me more than to take him to a fancy restaurant for Peaches in Red Wine.


Ingredients:

Really ripe freestone peaches, sliced

El Paso Winery's "WINE-OF-THE-MONTH" -- Chianti

Candlelight



Put the peaches in wineglasses, pour the wine over them and let them sit for a while. . . just long enough for a father and son to talk awhile and get to know each other better. Try it out on your dad, I'm sure he'll like it.

EAT THIS. . .It'll Make You Feel Better!
 

                                                                      
JUNE 2009
                                                  
FISH AND COCONUT SAUCE

     Serve this lovely summer Caribbean classic with our "Wine-Of-The-Month" --                                                    White Riesling!


Ingredients:

4 tbls. each chopped fresh cilantro leaves, divided and fresh flat-leaf parsley, divided

1/2 tsp. salt, divided

1 clove garlic, peeled and minced

2 tbls. fresh lime juice

2 lb. firm white fish fillets (halibut, haddock, or cod)

1 tsp. olive oil

1 medium onion, finely diced

1 red bell pepper, finely diced
1 small jalapeno chili pepper, minced
1-1/4 c. chopped fresh tomatoes, divided

1 14 oz. can light coconut milk

1 lime cut into 8 wedges as garnish



In a large resealable plastic bag, combine 2 tsp. each of the cilantro and parsley leaves, 1/4 tsp. of the salt, garlic and lime juice. Place fish fillets in bag and turn to coat. Set aside to marinate for 20 minutes.



Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Saute onion, bell pepper and jalapeno until softened, about 7 minutes. Add 1 cup of the chopped tomatoes and cook until softened, about 3 minutes.



Stir in coconut milk and remaining 1/4 tsp. salt. Bring mixture to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 10 minutes.



Add fish fillets with their marinade to skillet, arranging in a single layer, spooning some of the sauce on top. Return mixture to a simmer and cook, covered, occasionally spooning more sauce on top of fish, until fish flakes easily with a fork, about 10 minutes.



Transfer fish and sauce to a platter and garnish with remaining chopped tomatoes, cilantro and parsley. Surround with lime wedges and serve immediately.

FRESH MAGAZINE


                                                           MAY 2009

                                 
BEEF AND SUN-DRIED TOMATO RAGOUT
Ingredients:

1  jar (7 oz.) sun-dried tomatoes in oil, drained, 3 tbls. oil reserved

1 boneless chuck roast (about 3 lbs.), cut into 1-1/2 inch pieces

1 can (10-1/2 oz.) beef consomme, undiluted

6 oz. sliced portobello mushrooms

1 medium green bell pepper, cut into thin strips

1 medium orange or yellow bell pepper, cut into thin strips

1 medium onion, cut into 8 wedges

2 tsps. dried oregano

1/2 tsp. salt

1/4 tsp. garlic powder

1/2 c. El Paso Winery's smooth and peppery Merlot -- The "WINE-OF-THE-MONTH"

2 tbls. Worcestershire sauce

1 tbl. balsamic vinegar

1 tbl. cornstarch

Salt and pepper, to taste.

 

Heat 1 tbl. reserved oil from sun-dried tomatoes in large skillet over medium high heat until hot. Add one-third of beef and brown on all sides. Transfer to 5-quart slow cooker and repeat with remaini
 


© 2007 El Paso Winery • 742 Broadway Route 9W • Ulster Park • New York 12487 • (845)331-8642



Ingredients:

+ 1 orange (or more)
+ 1 lemon
+ 1/2 lime
+ 1/4 to 1/2 cup sugar or
   Splenda (no sugar if using
   sweet wines)
+ 1/2 cup brandy (cheap!)
+ 1 liter bottle seltzer or ice
   (optional)
+ 2 bottles fine El Paso wine
+ More fresh cut up fruit
      Add friends NOW!

Squeeze first 3 ingredients into small bowl, add sugar. Stir or nuke until dissolved. Stir again.


Add a few ice cubes to cool. Now, throw everything into a large pitcher! That's it! Pretty cool, huh?

(In a hurry? No fresh fruit? Use frozen concentrated juices instead but don't dilute them.)

Try it! You'll love it!
It was voted the "Best Sangria in the Valley" by Hudson Valley Magazine.