Recipes

Red Ass Rhubarb Margarita

 

Prairie Berry’s Red Assarita*

    2 parts Prairie Berry Red Ass Rhubarb wine
    1 part Margarita Mix (without tequila)   
    Fresh lime, cut in small wedges
    Margarita salt (optional)
    Ice
   
Individual serving: Run lime wedge along the edge of the glass and dip in coarse salt. Fill glass with ice as desired. Combine appropriate proportions Red Ass Rhubarb wine and Margarita mix in glass. Squeeze remaining lime juice into glass and drop in the lime wedge. Stir and enjoy!

 

*This wine cocktail is also FANTASTIC made with Prairie Berry's Black Currant wine in place of the Red Ass Rhubarb wine. 

 

 

Black Currant Sangria

1 bottle Lawrence Elk black currant wine
2 cups Orange Juice
1/8 cup simple syrup (equal parts of sugar and water heated until sugar dissolves)
Sliced limes, lemons and oranges

Fresh fruit of your choice (we use red grapes, oranges, blueberries, blackberries, limes and lemons)
Orange zest
Sugar

Mix first four ingredients and chill for a few hours. It gets better the longer you let it sit! Rim a wine glass with orange zest and sugar, add ice,
fresh fruit and sangria. You can also add the simple syrup to your taste. Cheers!

 

 

Wild Plum Fusion Hurricane

 1 ½ c. pineapple juice
1 c. orange juice
1 c. pomegranate juice
½ c. grenadine
¼ c. lemon juice
¼ c. lime juice
2 c. Prairie Berry Wild Plum Fusion* wine
6 orange slices, for garnish
6 lemon slices, for garnish
12 maraschino cherries, for garnish

In a large pitcher combine all juices and grenadine, stir well to combine. Add Wild Plum Fusion wine and stir well. Refrigerate until ready to serve (will keep for 1 day in refrigerator).• Serve in 16-oz glasses, with lots of ice. Top off each glass with a garnish of 1 orange slice, 1 lemon slice, and 2 maraschino cherries. • Serves 4-6 • This recipe was featured at our 2010 Mardi Gras Bistro.

*This recipe is also tasty made with Prairie Berry's Frontenac wine.

Artichoke & Peppadew Pepper Dip

1 c. cream cheese
1 c. artichokes (canned)
1/2 c. peppadew peppers (available at PBW)
1 clove garlic
2 Tablespoons fresh chopped parsley
1 c. grated Dimock Garlic-Parsley cheese

Mix all ingredients, reserving 1/4 c. grated cheese for top. Spread into baking dish and top with remaining cheese. Bake in a 375° oven for 25-30 minutes. Serve with tortilla chips. Serves 6. (This recipe was featured with our La Crescent wine at our 2009 Fezziwig Festival.)

 

Fezzi-Pudding


1/2 loaf bread cut into cubes, toasted and cooled
6 eggs
1/2 c sugar
3/4 c brown sugar
1 Tbsp vanilla (PB Pure Bourbon Vanilla Extract)
2 c heavy cream
2 c whole milk
1 Tbsp cinnamon
1/4 tsp nutmeg
3/4 c craisins
 
Place bread cubes in a greased, rectangular pan. Mix together remaining ingredients and pour over cubes. Sprinkle craisins on the top. Bake at 350 for 35-40 minutes or until set in middle. (Served at Fezziwig 2009 with our mulled Crab Apple wine.)

 

 

Caramel Sauce (for Fezzi-Pudding)

1  1/2 c sugar
1/4 c water
3/4 heavy cream
Pinch of salt
1/2 tsp Prairie Berry Pure Bourbon Vanilla Extract

Add sugar and water to medium size saucepan and bring to a boil. Do not
stir. Cook until amber in color, about 10-12 minutes.

While caramel is cooking, place heavy cream in small pan and bring to a
simmer over medium heat. Remove from heat.

When caramel reaches desired color, add whipping cream. Whip until
smooth. Remove from heat and add vanilla.


  

Prairie Berry’s Wina Colada

2.5 oz Wild Plum Fusion (or can substitute Cascade Falls)
1 oz Pineapple juice
1 oz. Pina colada bottled mix
.5 oz rum

Individual serving: Fill glass with ice as desired. Combine ingredients in glass. Stir and enjoy!

 

Fezziwig Fruit Compote

1 and 1/4 c. Prairie Berry Jingle wine (could use another dry red wine)
1 Granny Smith apple, peeled and cut into bite-size pieces
2 pears, peeled and cut into bite-size pieces
12 pitted prunes, halved
1 c. dried apricots, diced
1 c. golden raisins
1 c. fresh orange juice
1 c. fresh cranberries
1/2 c. corn syrup
1/4 c. red wine vinegar
Zest of one orange
1 cinnamon stick
1/2 tsp. whole allspice, freshly ground (for best flavor, otherwise use ground allspice) 

Soak the cut-up and dried fruit in Jingle overnight. In a large saucepan, combine soaked fruit and wine mixture with orange juice, cranberries, corn syrup, vinegar, zest and spices. Bring to a boil and simmer over low heat for about 25 minutes. Cool to room temperature and serve.

 

 

Pumpkin Bog Nog*

8 large eggs, 2 separated
3/4 c. sugar
1/8 tsp. salt
2 1/2 c. heavy cream
2 c. whole milk
2 T. pure vanilla extract
1/2 tsp. freshly grated nutmeg, plus more for garnish
3/4 c. Prairie Berry Winery Pumpkin Bog wine
1/4 c. brandy (optional, we don't use it at the winery)

Combine the 6 whole eggs, 2 egg yolks, sugar and salt in a medium mixing bowl and whisk together. Next, heat 2 cups of the heavy cream (set aside remaining 1/2 c.) with the milk in a large saucepan over medium-low heat. When the cream and milk are hot, ladle about 1 cup of it into the egg mixture and whisk to incorporate. Pour the egg-milk mixture into the hot cream mixture and and continue to cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, about 3-5 minutes. Remove the pan from the stove and strain the custard immediately through a fine-mesh sieve. Allow the custard to cool for 10 minutes before proceeding.

 Add the vanilla, nutmeg, Pumpkin Bog wine and brandy to the eggnog and stir well to  incorporate. Beat the 2 egg whites to soft peaks in a clean mixing bowl and fold them into the custard base. In a separate bowl, beat the remaining 1/2 cup cream to soft peaks and fold into the eggnog as well. Cover and refrigerate until chilled about 1 hour.

Pour into a decorative bowl or pitcher and garnish with nutmeg. Serve in small punch cups or old-fashioned glasses. makes about 1 1/2 quarts (6-8 servings).

*Based on "Emeril's Eggnog Recipe" courtesy Emeril Lagasse, Emeril's Potluck,
HarperCollins Publishers, 2004

 

 

Prairie Berry’s Mulled Wine

1 bottle Prairie Berry Chokecherry Medley or Cranberry wine
1/8 cup light brown sugar
2 cinnamon sticks
1 tsp. whole cloves
1 orange segment

Combine ingredients in pan. Heat on medium until hot, but do NOT boil. Reduce heat to medium low and mull for 20-30 minutes. Strain and serve. Enjoy!

* Can also be made with Deadwood wine. Just increase brown sugar to 1/4 c. 

 

 

Sparkling Cranberry Wine Punch

1 bottle Prairie Berry Cranberry wine
2 bottles Andre Spumante Sparkling Wine
1 bottle club soda (1 liter)

Chill all ingredients. Combine in punch bowl or fountain. Optional garnish: add a few fresh berries (cranberries, raspberries or blueberries) to each glass immediately prior to serving.

 

 

Cranberry Chutney

1 3/4 lb. tart apples, chopped
2 1/4 lb. cranberries
2 c. light brown sugar
1 c. cider vinegar
1/4 c. Rimrock (dry red wine)
1/2 Tbsp. cinnamon
1/2 Tbsp. salt
1/2 tsp. ground ginger
3/4 tsp. ground cloves
3/4 tsp. black pepper


Place all ingredients in saucepan over medium heat. Bring to a simmer, stirring occasionally. Lower temperature to medium-low, continuing to stir occasionally. Total cooking time, 25-30 minutes, or until fruit is tender. May be served warm or cold.




White Wine Cheese Log

1 (8 oz.) pkg. cream cheese, softened
2 oz. crumbled blue cheese
1/4 c. shredded sharp Cheddar cheese
2 T. Cascade Falls or Heritage (white wine)
2 T. paprika
1/2 c. chopped pistachio nuts OR pecans

Combine first four ingredients in a medium bowl. Mix until well combined and form into a log. Spread paprika and chopped nuts in an even layer over  a piece of waxed paper. Roll the cheese log in the nut mixture until completely coated. Wrap cheese log in waxed paper and chill in refrigerator for at least 6 hours prior to serving. Serve with various crackers.

 

 

Frontenac & Fresh Berry Compote

    1 pt. fresh raspberries
    1/2 pt. fresh blackberries
    1 bottle Prairie Berry Frontenac wine
    Ice
   
Combine berries. Pour wine over fruit. Cover and refigerate 1 1/2 hours. Remove from refrigerator 30 minutes prior to serving. Serve over ice. Serves approximately 6 people.

 

Great Grandma’s Chokecherry Bliss Reduction

1 bottle Great Grandma’s Chokecherry Bliss port-style dessert wine (375 ml bottle)
2/3 c. heavy cream
1/3 c. dried cherries
1 tablespoon plus 1 teaspoon shallots, minced
3/4 tsp. dried thyme or 3/4 tablespoon fresh
3/4 tsp. ground black pepper


Prepare sauce by pouring wine into a small saucepan. Bring to a boil and cook until reduced to about 2/3 c. about 20 minutes. Reduce heat to low and add cream, shallots, thyme and black pepper. Cook over low heat until sauce starts to thicken.

Serve warm with roast or grilled pork, turkey or chicken. Especially good if meat is marinated in garlic, pepper and thyme a few hours or overnight before cooking.

 

 

Pheasant Reserve Spaghetti with Asparagus and Pine Nuts

adapted from Red-Wine Spaghetti with Broccoli Rabe recipe from Food Network show,
“Easy Entertaining with Michael Chiarello”

1 pound asparagus, bottom inch removed and remainder cut into 1 inch pieces
1 pound spaghetti
1 bottle Prairie Berry Winery Pheasant Reserve wine (750 ml bottle)
2 teaspoons sugar
1/3 cup extra-virgin olive oil
4 garlic cloves, finely chopped (2 tablespoons)
1/2 - 1 teaspoon dried hot red pepper flakes (depending on your taste)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmigiano-Reggiano
1/3 cup toasted pine nuts*


Blanch asparagus in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving asparagus-cooking liquid in pot, then transfer aparagus to a bowl.

Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente).

Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a small skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes.

Add asparagus, salt, and pepper to spaghetti mixture and cook, stirring, 1 minute. Reduce heat to med-low and add olive oil, garlic and pepper from skillet. Add 1/2 cup of reserved pasta water and carefully toss spaghetti mixture with tongs to combine. Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Sprinkle with the grated cheese and pine nuts. Serve immediately.

*To toast pine nuts, place raw nuts on baking sheet lined with aluminum foil and put in preheated 350 degree oven for 5-6 minutes. Allow nuts to cool to room temperature before placing in air-tight container if not using immediately.