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We are pleased to share some of the recipes that we have prepared and served at the various wine trail events. Also included below are some recipes that we haven't served but that are our personal favorites, either because they utilize a Glorie wine in preparation or because they taste great when paired with a Glorie wine. Please feel free to email us feedback on your experience with our recipes or share one of your favorites for us to try! "Kicked Up Mac & Cheese" (From Pasta Primo Vino 2010) Three reasons to love our "kicked up" version of this popular dish: You don't have to make a white sauce, there's only one pot to wash, and it's distinctly flavorful and different! And not for nothin', but if you can't get the Rotel tomatoes with chopped green chiles, then use another brand, but I think you'll still have to add a 4 oz. can of diced green chiles separately. It's been my experience that other brands just don't pack the same zing as Rotel, and this dish just isn't the same without it. 16 oz. elbow macaroni 8 oz. Mexican blend shredded cheese 8 oz. sour cream 16 oz. cottage cheese 1/3 cup grated parmesan cheese 1/2 teaspoon garlic salt 1/2 teaspoon ground black pepper 10 oz. can Rotel diced tomatoes with chopped green chiles (NOT drained) 4 oz. evaporated milk 4 oz. shredded sharp cheddar cheese Preheat oven to 350 degrees. Cook macaroni according to package directions. Drain and place in 9x13 baking dish. Add all remaining ingredients except shredded cheddar cheese. Stir gently until all ingredients are thoroughly blended. Sprinkle entire dish with the cheddar cheese. Bake 30-40 minutes or until bubbly and lightly browned around the edges. Enjoy with toasted garlic bread and Glorie Seyval Blanc! "Cowboy Caviar" Delicious served with Glorie Seyval Blanc. (From Wreath Fineries 2009) If you google "Cowboy Caviar," you'll get a whole slew of options for recipes. This appetizer is easy, flexible, and fast! I offer a simple version here; you can make it your own - first by leaving out anything you don't like, then perhaps substituting fresh garlic and tomatoes, using green onions instead of sweet onions, or adding dashes of lime juice, cumin, red wine vinegar, or even avocado. Adjust the amount of jalapeno peppers for more or less heat, or add a few drops of hot sauce. If time permits, you can make your own dressing. I had to make enough to feed 400+ people for each day of this event, so I hope you'll forgive me but I took the easy road. :) You hit the trifecta with this recipe: You make it ahead of time, you don't have to turn on the oven, and it's not only delicious but healthy to boot! Have fun with it! 1 - 15 oz. can black beans 1 - 15 oz. can black-eyed peas 1 - 15 oz. can white corn 1 - 15 oz. can petite diced tomatoes 1/4 cup red bell pepper, small dice 1/4 cup green bell pepper, small dice 1/3 cup jalapeno peppers, small dice 1/2 cup sweet/yellow onion, small dice 1/2 teaspoon garlic salt 3/4 cup Italian dressing (I used Wishbone) Drain and rinse the black beans in a large colander. Drain the black-eyed peas, corn and tomatoes and add them to the colandar. Toss the vegetables in the colandar so you get rid of most of the liquid. Place green pepper, red pepper, jalapeno peppers and onion in a large bowl. Add the colander mixture. Sprinkle with garlic salt. Pour Italian dressing over all. Use a large spoon to gently turn the ingredients and coat everything with the dressing. This is best if you can refrigerate it overnight, stirring a couple of times to re-distribute the dressing. Serve with tortilla chips - and Glorie Wine, of course! MOROS Y CRISTIANOS (Literally translated to "Moors and Christians," this is Black Beans and Rice, Cuban Style) (From Around the World in 80 Miles - 2009) 5 tablespoons Spanish olive oil 1 medium, sweet onion, chopped 1 medium green bell pepper, chopped 3 cloves garlic, minced 1-29 ounce can black beans, undrained 2 cups uncooked long grain rice 4-1/4 cups water 2 teaspoons salt 3 tablespoons cider vinegar 2+ teaspoons cumin (or more, to your taste) 1 bay leaf 1 teaspoon freshly ground black pepper In a large saucepan, heat oil over a medium flame, then saute onion, green pepper and garlic, stirring, until onion is translucent. Add all remaining ingredients, stir well to blend, and cook over medium heat for 10 to 15 minutes, stirring just one or twice. Then cover, turn heat to low and simmer until rice is tender, another 10 to 15 minutes. Discard the bay leaf, season with salt and pepper to taste if desired, and serve. TORTICAS (Cuban Sugar Cookies) (From Around the World in 80 Miles - 2009) This makes a big batch!! 1-1/2 cups shortening 2 cups sugar 2 egg yolks 3 teaspoons lime juice 3 teaspoons vanilla extract 4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder powdered sugar In a large bowl, mix flour, salt, and baking powder. Set aside. Cream the shortening and sugar with an electric mixer. Add the egg yolks, lime juice, and vanilla extract and blend thoroughly. Continue beating while slowly adding flour mixture. Once all the flour mixture has been added, remove bowl from mixer. Dough will be stiff and somewhat crumbly. This is ok! Use a heavy duty spoon to stir and make sure all flour mixture has been incorporated into the dough. Divide the dough into two or three portions and place each portion on a sheet of wax paper. Form each dough portion into a log approximately 2" in diameter. Roll the dough logs in the wax paper and twist the ends. Place logs in the refrigerator for 1 hour. (From personal experience, I know you can leave them overnight as well, and bake them the next day without any loss in quality.) Preheat the oven to 350 degrees. Unroll the dough logs and slice the cookies about 1/4" thick. Place the cookies on an ungreased cookie sheet and bake for approximately 10 minutes. Watch for the edges to just begin to brown. Let cookies cool for several minutes, then remove to a wire rack and sprinkle with powdered sugar. SPICY ELBONI ALLA BOOZKA (Our play on the more traditional "Penne alla Vodka") (From Pasta Primo Vino 2009) 1 box (16 oz.) elbow macaroni 1 tablespoon olive oil 1 cup diced sweet onion 2 cloves garlic, minced 1 jar (24 oz.) tomato & basil pasta sauce 1/2 cup heavy cream 1 can (10 oz.) diced tomatoes and green chilies (Rotel is best!) 1/4 cup vodka grated parmesan (optional) Prepare macaroni according to package directions. Drain pasta thoroughly. Set aside in a large bowl. Keep warm. Meanwhile, heat olive oil a medium saucepan, then saute onion until translucent. Add minced garlic and saute, stirring occasionally, just until garlic is fragrant. Add pasta sauce, heavy cream, tomatoes & green chilies, and vodka. Stir to blend completely, and bring to a boil over medium heat. Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Sauce should thicken slightly. Add sauce to macaroni.Stir to blend. Sprinkle with grated parmesan, if desired. Serve with Glorie Seyval Blanc or Jumpin Jazz, two great whites to complement this dish! "ABC" DIP - Amazing Bean and Corn Dip Delicious served with Glorie Seyval Blanc. (From Wreath Fineries 2008) 2 (15 ounce) cans black beans, rinsed and drained 1 (15 ounce) can yellow corn, drained 1 (15 ounce) can white corn, drained 1 cup chopped onion 1 cup ranch dressing 1/2 cup Italian dressing 1 teaspoon Mexican chili powder 1 teaspoon hot sauce 1/2 teaspoon coarsely ground black pepper. Place beans, corn, and onion in a large bowl. In a small bowl, combine the dressings and seasonings, adding more or less of the spices to suit your (or your guests') taste. Pour dressing and spice mixture over vegetables and stir to thoroughly coat and blend. Refrigerate for several hours. Serve with tortilla chips. Direct your happy guests to this website for the recipe! SULLY'S SWEET ANGEL DIP - Also known as "Pumpkin Pie on a Stick" Scrumptious with our unique Sully's Cinnful Pearple (From Wreath Fineries 2008) 1 (15 ounce) can pumpkin 1 (3.4 ounce) package cheesecake instant pudding mix 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1 (16 ounce) container whipped topping In a large bowl using an extra-large spoon, thoroughly blend pumpkin, pudding mix, and spices. Fold two large spoonfuls of whipped topping into the pumpkin mixture and blend until smooth. Add the rest of the whipped topping and continue to gently fold it into the pumpkin mixture until all ingredients are blended. Serve with graham crackers. (Other tasty dipping options include apple slices and ginger snaps.) For our Red Monkey fans, here is the recipe we keep telling you about. It's our favorite pairing with Red Monkey. GRILLED MARINATED FLANK STEAK 1 (1-1/2 to 2 pound) Angus flank steak 1/4 cup water 1/4 cup Glorie Red Monkey 1/4 cup soy sauce 3 tablespoons lemon juice 2 tablespoons vegetable oil 1 tablespoon honey 2 cloves minced garlic 1 teaspoon dry mustard 1 teaspoon dried oregano 1 teaspoon coarsely ground black pepper 1/4 teaspoon salt Using a whisk, combine all ingredients except flank steak in a small bowl. Score flank steak in a diamond pattern on both sides and place flat in a heavy duty, zip-top baggie. Pour marinade over steak and seal baggie. Place in refrigerator for 8 hours or overnight, but not longer than 24 hours. Turn bag over occasionally. Remove steak from baggie and discard marinade. Prepare grill rack. Place steak on grill over medium-hot coals. Cover and grill approximately 8 minutes on each side or to desired doneness. Remove steak from grill, cover, and allow to rest for 10 minutes before slicing diagonally across grain in thin slices. Serve with mashed potatoes and other side veggies, and the remainder of the Red Monkey, of course! HUSBAND'S DELIGHT, GLORIE STYLE (From Pasta Primo Vino 2008) 1 (16 ounce) package medium noodles 2 cloves garlic, minced 1-1/2 pounds lean ground beef 1 (28 ounce) jar spaghetti sauce 1 tablespoon sugar salt & pepper 1 cup 1% milkfat cottage cheese 1 (8 ounce) package cream cheese 1/2 cup sour cream 1/2 cup chopped onion 1-1/2 cups shredded Mexican style cheese blend Preheat oven to 350 degrees. Cook noodles according to package directions. Drain, rinse quickly with cold water, and set aside. Brown beef and garlic. Drain fat. Stir in spaghetti sauce, sugar, and salt & pepper to taste. Set aside. In a medium bowl, blend cottage cheese and cream cheese. Add sour cream and onion and blend all. Prepare a 9x13 baking pan with non-stick spray and layer as follows: 1st layer: 1/2 of noodles 2nd layer: all of the cheese & sour cream mixture 3rd layer: other 1/2 of noodles 4th layer: meat and sauce mixture Spread shredded cheese over all. Bake for 30 minutes. GLORIE SHAMELESS HOLIDAY SPREAD (From Wreath Fineries at the Wineries 2007) 2 cups sweet onion, chopped 1-1/2 cups mayonnaise (I used Hellmann's) 4 oz. cream cheese, softened 1/2 cup sour cream 1-1/2 tablespoons grated parmesan cheese 1/2 teaspoon garlic salt 8 oz. swiss cheese, shredded Fresh flat leaf parsley, minced Crackers or bread Preheat oven to 350 degrees. Combine the onion, mayonnaise, cream cheese, sour cream, parmesan cheese, and garlic salt in a large bowl. Blend in the swiss cheese. Transfer all to a 1-1/2 quart casserole baking dish. Bake uncovered for 20 minutes. Sprinkle minced parsley on top and then stir all to blend and distribute cheeses evenly. Bake for another 20-30 minutes, or until spread is browned on top to your perfection. Lightly sprinkle more minced parsley on top and serve immediately with crackers of your choice or chunks of good bread. SIMPLE & SCRUMPTIOUS STUFFED SHELLS (From Pasta Primo Vino 2007) 1 package (12 ounces) jumbo pasta shells, cooked and drained 4 cups (16 ounces) shredded mozzarella cheese 1 container (15 ounces) ricotta cheese 3 heaping tablespoons grated parmesan cheese 1 package (10 ounces) frozen chopped spinach, thawed, drained, and moisture lightly squeezed out 1 jar (28 ounces) spaghetti sauce Preheat oven to 350 degrees. Combine cheeses in a large bowl. Break up spinach and add to bowl. Combine all. Stuff into shells. Place shells in lightly greased 13 x 9 baking pan. Pour spaghetti sauce over shells. Cover and bake for 30 minutes or until heated through. More recipes: Recipes from 2006 Events |
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