RECIPES FOR WINE LOVERS
Thank you to our good friend, Sara, for her recipe ideas!
CROWNE AMBER SAUCE
SAUTERNE CHEESECAKE
MEAD MUSSELS
MEAD SOUFFLE
GINGER SPICE MEAD COOKIES
RASPBERRY MEAD MOUSSE
RASPBERRY HONEY CHOCOLATE DECADENCE
RASPBERRY CHOCOLATE CAKE
CABERNET SAUVIGNON BEEF STEW
MEAD YAMS
LEMON BASIL CHICKEN
MEAD MARINADE AND BASTE
RASPBERRY HONEY MARINADE
ROAST CHICKEN WITH TARRAGON SAUCE
MEAD SAUCE
MEAD FRUIT DRESSING
PORK TENDERLOIN
CROWNE AMBER SAUCE
Take 1 cup of your favorite dessert sauce (fudge, raspberry, blueberry, blackberry, pineapple, apricot, cherry, bittersweet
chocolate, hazelnut, etc.) and add 1 oz (or so!) of WOODSTONE CREEK CROWNE AMBER. Use over ice cream,
cheesecake, pie - whatever!!!!
SAUTERNE CHEESECAKE
1. Crust
* 1 1/4 cup graham cracker crumbs
* 1/4 cup sugar
* 1 tsp. cinnamon
* 2 oz. butter (melted)
Mix all ingredients together, and flatten the graham cracker mix into a 12-inch cake pan.
Bake in a 325° oven for 7 minutes, set aside.
2. Filling
* 2 1/2 pounds cream cheese
* 8 oz sugar
* 2 oz. corn starch
* 4 oz cream
* 1 1/4 cup WOODSTONE CREEK HAUT SAUTERNE
* 5 large eggs
Preheat oven to 325°.
Beat cream cheese, sugar, and corn starch until smooth. Scrape down bowl and add cream and mix.
Scrape down bowl and add sauterne and mix. Scrape down bowl and mix on medium for 30 seconds.
Pour into graham cracker crust and bake for 1 1/2 hour until it jiggles like jello.
Let cool at room temperature for 1 hour, then put in fridge for at least 6–24 hours before serving.
MEAD MUSSELS
* 5 pounds cleaned mussels (or clams)
* 3 Tablespoons vegetable oil
* 1 stalk lemon grass, thinly sliced
* 2" of ginger sliced thinly
* 10 cloves of peeled garlic, roughly chopped
* 4 or more habanero chilies, finely chopped
* zest of 5 limes
* juice of 5 limes
* 1/2 bottle of WOODSTONE CREEK MEAD
* bunch basil, chopped
* 1 bunch mint, chopped
* 1 bunch cilantro, chopped
Put the oil in a stockpot and heat. Add the lemon grass, ginger, garlic. chilies, and lime zest.
Cook and stir until fragrant. Add rest of ingredients. Cover and cook until the mussels open.
Stir frequently. Serve with cold Mead and bread.
Yield: 2 meal sized portions, I cook sized portion, 6 first course portions, or 20 appetizer portions.
Variation: Use Taliesin Lemon Ginger Metheglin Mead instead of plain Mead,
remove the lemon grass and ginger for a subtler flavor.
MEAD SOUFFLE
* 1 1/3 cup whole milk
* 1 vanilla bean
* 1/3 cup plus 1 1/2 T. sugar
* 1/3 cup flour
* 1 1/2 T butter (softened)
* 4 large eggs seperated
Preheat oven to 350°. Spray 4–6 souffle dishes and coat with sugar.
Place 1 cup milk, vanilla bean, 1 cup mead in a sauce pan, bring to a boil and set aside.
In a bowl whisk together 1/3 cup milk, 1/3 cup sugar and flour. Add flour mixture to hot milk in sauce pan.
On medium heat bring to a simmer for about 1 minute, until it thickens, remove from heat and add butter,
let cool for 15 minutes. Remove vanilla bean, whisk in egg yolks. In a mixer, whip egg whites
with 1 1/2 T of sugar, until stiff and glossy. Fold egg whites into flour mixture, pour into prepared souffle dishes,
fill 3/4 full. Bake 40 mintes until very tall and golden brown. Cut a small hole in the center and pour a little WOODSTONE CREEK MEAD inside the souffle. Serve right away.
GINGER SPICE MEAD COOKIES
* 2 cups flour
* 1/2 cup sugar
* 1/2 cup butter
* 1/3 cup molasses
* 1/3 tsp. baking soda
* 2 Tbsp.ground ginger
* 1 1/2 tsp.cinnamon
* 1 tsp. allspice
* 3/4 cup WOODSTONE CREEK MEAD
* pinch of salt
Preheat oven to 350°. Cream butter and sugar together until smooth. Scrape down sides of bowl and mix in molasses.
Scrape down sides of bowl and mix in the MEAD. Add and mix in all dry ingredients, mix until everything is incorporated.
Scoop on to a greased sheet pan, bake for about 16 minutes. should be slightly firm to the touch when done. Serve warm.
Makes about 2 dozen cookies
Variation: Use Taliesin Lemon Ginger Metheglin Mead instead of plain Mead, remove the lemon grass and ginger for a subtler
flavor. These cookies can also be made on a griddle for a crispier result. Add 1 egg, a little milk and a teaspoon of baking
powder for pancakes.
RASPBERRY MEAD MOUSSE
* 1 Tbsp. gelatin
* 1/3 c. cold water
* 2 1/2 c. heavy whipping cream
* 3 egg whites
* 1/3 c. simple syrup (mix 1/4 c. hot water, 1/4 c. sugar)
* 1 1/2 c. WOODSTONE CREEK RASPBERRY HONEY
Sprinkle gelatin over the cold water, set aside to soften. Whip heavy cream to medium consistency. Set aside in the refrigerator.
Combine the egg whites and simple syrup. Heat to 140º over simmering water while stirring constantly. Remove from heat and
whip until stiff peaks form. Fold into refrigerated whip cream. Stir in RASPBERRY HONEY. Heat the gelatin mixture to
dissolve. Be careful not to overheat. Quickly stir the gelatin mixture into the mousse. Pour into serving containers and refrigerate
for about 3-4 hours.
RASPBERRY CHOCOLATE CAKE
* 2 Cup All-Purpose Flour
* 2 Cups Sugar
* 1/2 Cup Buttermilk
* 1 Cup Butter
* 2 Tbsp. Unsweetened Cocoa
* 1 Cup WOODSTONE CREEK RASPBERRY HONEY
* 2 Eggs, beaten
* 1 Tsp. Baking Soda
* l tsp. Vanilla Extract
Combine flour, sugar, and buttermilk in mixing bowl. Melt butter, add cocoa and Raspberry Honey. Beat to boiling point.
Cool. Pour over flour mixture, add egg, soda and vanilla. Mix. Pour into well greased 9x13 pan. Bake at 350 degrees for
40 minutes or until done. Remove and cool.
Icing:
* l Cup Butter
* 1 8oz. Package Cream Cheese
* 3 Tbsp WOODSTONE CREEK RASPBERRY HONEY
* 1 Pound Powdered Sugar
* 2 Tsp Vanilla
Mix together butter, cream cheese and Raspberry Honey. Mix until smooth. Add powdered sugar and vanilla and slowly mix in.
RASPBERRY HONEY CHOCOLATE DECADENCE
* 1–4 oz.dark chocolate chopped
* 6 oz. butter
* 5 large eggs (room temperature)
* 1/3 cup sugar
* 3/4 cup WOODSTONE CREEK RASPBERRY HONEY
* 1/2 cup all–purpose flour
Preheat oven to 325°. Grease a 12–inch cake pan, set aside. Put eggs and sugar in a mixer on high and mix until light yellow,
about 5–10 minutes. While eggs are mixing melt chocolate, butter, and cream together. Stir in Raspberry Honey, flour and egg
mixture. Stir until incorporated. Pour into prepared cake pan and bake for about 1 hour. Serve warm for a more
brownie like cake, or serve cold for a truffle like cake.
CABERNET SAUVIGNON BEEF STEW
* 3- 4lbs. boneless stew meat-cut into 1 1/2" squares
* flour, salt and pepper
* 3-4 Tb. cooking oil
* 2 cups sliced onions
* 1 cup sliced carrots
* 4 cups WOODSTONE CREEK CABERNET SAUVIGNON
* 2 cups beef or chicken stock
* 2-3 cloves garlic, peeled, diced coarsely
* 2 cups canned stewed tomatoes
* 2 bay leaves
* 1 tsp. dry thyme leaves
* salt
* 2 Tb. cornstarch dissolved in 2 TB. cold water
Dry the meat then coat in flour, knocking off excess. Salt and pepper the meat liberally. Heat oil in a large stewing pot. When the
oil is very hot but not smoking, add the meat in a single layer. Do not crowd the meat or do in two batches if necessary. Brown
the meat 3-4 minutes stirring frequently until the meat is brown on all sides. Take the meat out and reserve. Add 2 Tb. oil to the
pan and add the onions and carrots. Saute the vegetables until golden, 5-10 minutes stirring as needed. Add some wine to the
stew pot, scraping the browned bits and pieces off on the bottom of the pan. Add the meat back in along with the rest of the wine,
the stock, garlic, tomatoes, bay leaves, and thyme. If the meat is not entirely covered with liquid, add more stock.
Bring the stew to a simmer and cover. Simmer 2 1/2 to 3 hours until the meat is very tender when pierced by a fork. Take the
meat out of the stew pot and reserve. Pour the rest of the liquid through a strainer into another pot. Degrease the cooking liquid.
Taste the sauce. If the flavor is too weak, boil down the liquid to concentrate. Salt and pepper to taste. Mix cornstarch and water
together. Add this to the stewing liquid, and bring to a boil, stirring until thickened. Add more or less cornstarch slurry
depending on your desired thickness. Add the meat back in. If you would like to add vegetables to the stew, microwave some
sliced carrots, saute some mushrooms, or add some frozen peas at the last minute.
MEAD YAMS
* 4-6 yams boiled or 2 cans (Medium sized)
* 1-2 cups WOODSTONE CREEK MEAD
* Cinnamon or favorite spice
* 1/4 cup of butter or margarine
Mash the Yams with the butter and Mead. Place Yams in baking dish. Sprinkle cinnamon or favorite spice on top before baking.
Bake at 325 degrees for 20-25 minutes.
LEMON BASIL CHICKEN
* 8 chicken breast halves, skinned and boned
* 1/4 cup cream
* 2 tbsp. olive oil
* 1/3 cup lemon basil leaves, chopped
* 2 tbsp. butter
* 1/2 tsp. fresh thyme leaves, minced
* 3/4 cup WOODSTONE CREEK CHARDONNAY
* 1 tsp fresh parsley, minced
* 1 tbsp. fresh lemon juice
Place chicken breasts between sheets of plastic wrap and gently pound with wooden mallet until they are 1/4" thick. Dredge
each piece with salt and pepper. Heat a large skillet. Add olive oil and butter. When butter melts add the chicken and cook for
no more than one minute each side. Remove chicken to a platter in a 250° oven to finish cooking. Deglaze the skillet with the
wine and lemon juice and stir to loosen any browned particles. Boil the wine until reduced by half. Add the cream, lemon basil,
thyme and parsley. Boil until slightly thickened. Pour over chicken and garnish with lemon basil.
MEAD MARINADE AND BASTE
* 1/2 Cup Cream Sherry
* 1 Tsp. Worcestershire Sauce
* 1 Cup WOODSTONE CREEK TRADITIONAL HONEYWINE
* 12 Whole Cloves
* 2 Tbsp. Honey
* 1/2 Tsp. Salt
Marinate for two or more hours. Use with chicken or pork.
RASPBERRY HONEY MARINADE
* 11/4 Cup Soy Sauce
* 1/4 Cup red wine vinegar
* 1 Cup WOODSTONE CREEK RASPBERRY HONEY
* 2 Cloves Chopped Garlic
* 1 Tsp. Black Pepper
Mix all ingredients. Marinate meat for 6 hours or so. Great for beef ribs.
ROAST CHICKEN WITH TARRAGON SAUCE
* 6 boneless chicken breast halves
* 1 tbsp. olive oil
* I tbsp. lemon juice
* 2 c. WOODSTONE CREEK CHARDONNAY
* 3 c. heavy cream
* 1 shallot, diced
* 2 tbsp. fresh tarragon leaves
* chopped paprika, black pepper and salt, to taste
Dust the chicken breasts with the paprika, salt and black pepper. Heat a heavy skillet until hot, but not smoking and add the olive
oil. Sear the chicken breasts in the skillet until brown on both sides. Place in a baking dish and bake at 370 for 20 to 25 minutes.
Heat a saucepan and add the Chardonnay, lemon juice and diced shallot. Reduce to half. In a separate saucepan, heat the cream
on medium heat and reduce to half. Slowly whisk the wine mixture into the reduced cream, blending thoroughly. Add the
tarragon. Pour the sauce over the chicken breasts and serve immediately.
MEAD SAUCE
* 3/4 cup of WOODSTONE CREEK HONEYWINE
* 1 shallot, minced
* 1/2 cup half and half
* 1/2 cup butter (unsalted) cut into 8 pieces and kept cold
* Fruit
Cook the wine and shallot over medium high heat until thick and syrupy. Add half & half. Whisk in butter pieces one at a time
until each dissolves. Serve over poached fish or grilled chicken. Garnish with pieces of fruit.
MEAD FRUIT DRESSING
* 1 Cup WOODSTONE CREEK MEAD
* 1/2 Cup Sweet Vermouth
* 1/4 Cup Honey
* 6 Cloves
* 3 Tbsp. Lemon Juice
* 1 Tsp. Grated Lemon Peel
Place all ingredients in a small bowl with a lid. Whisk together until well blended. Cover and chill several hours.
Remove cloves and discard. Pour over fresh mixed fruit. Toss and chill well.
PORK TENDERLOIN
* 1 pound pork tenderloin
* 1 tbsp. butter
* I tbsp. sundried tomato paste
* 1/2 c. Dry Marsala
* 1 tbsp. olive oil
* 3 lge. cloves of garlic, minced
* 1/2 c. WOODSTONE CREEK CABERNET SAUVIGNON
* 1/2pound fresh mushrooms
Cut tenderloin into 1/4" thick cutlets. Heat oil in large skillet until haze forms. Add butter. Brown cutlets on both sides
(about 2 minutes on each side) and remove from pan. Add garlic to skillet and quickly saute. Mix sundried tomato paste with
wines and add to skillet. Reduce to 3/4 cup. Add mushrooms and simmer for 3 to 4 minutes. Return cutlets to sauce and
heat through. Serves 4.