Recipes

• 1 package of frozen tart shells (8 per package) you can find these at Lowes Foods
• 16 slices of fresh heirloom tomatoes, peeled, sliced and excessive juice drained away
• 1 small onion, diced into small pieces
• 1 tablespoon fresh chives, chopped
• 2 tablespoons fresh basil, chopped
• ½ c. mayonnaise
• ½ c. sour cream
• 1 egg
• 1 c. grated Colby Jack Cheese
• Salt and fresh ground pepper to taste

Preheat oven to 350 degrees.

Bake unfilled shells for about 8 minutes to begin browning of the bottom of crust. Remove from oven. Beat egg with fork and blend with mayonnaise and sour cream, Set aside. Layer the tomato slices (2 per pie) with the onion, cheese, basil and chives. Sprinkle with salt and pepper. Finish with mayonnaise mixture over the filling to just within ¼ inch of top of crust. Bake until bubbly and crust is browned. About 35 to 40 minutes.

• 1 – 5 oz. package Wild Caught Salmon (foil package)
• 1 – 8 oz. package cream cheese
• 1 tablespoon capers
• 1 tablespoon finely chopped fresh dill
• Juice of ½ medium lemon
• 1/8 teaspoon fresh ground black pepper
• Crostini slices

Soften cream cheese and mix with all salmon from foil packet. Rough chop capers and add to cream cheese. Mix in lemon juice, dill and pepper. Thoroughly combine and taste. Because the capers are salty you won’t need to add any salt.

This recipe is great for appetizers or a light lunch. Pair with a glass of LGV Viognier or Pinot Gris for fresh and cool treat.

• 1 pkg. yellow cake mix
• 1 small pkg. instant French vanilla pudding mix
• ¾ cup oil
• ¼ cup Laurel Gray Viognier (dry white wine)
• 4 eggs
• ¼ cup light brown sugar
• ¼ cup white sugar
• 2 teaspoons cinnamon
• ½ cup chopped pecans

Combine all ingredients except the pecans. Mix according to pkg. directions on the cake mix box. Generously grease a bundt cake pan and sprinkle the chopped pecans into the bottom. Pour in cake batter and bake at 325 degrees for one hour and ten minutes.

GLAZE

• ½ stick butter
• ½ cup white sugar
• ¼ cup Viognier wine

Right before the cake comes out of the oven, combine above ingredients and bring to a boil, stirring constantly. When you take the cake out of the oven use a toothpick and punch small holes into cake, then spoon ½ glaze over the cake. Invert cake onto your serving plate, and again use a toothpick to punch small holes into the top. Spoon remaining glaze over top.

Delicious and wonderful with a cappuccino after dinner.

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 cup (1 stick) butter, melted
• 1 egg, beaten
• ¼ c. heavy cream

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, heavy cream, egg and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 to 55 minutes, or until golden brown. Let stand for at least 5 minutes and then serve warm.

• 3 tablespoons Laurel Gray Artisan Vinaigrette
• 2 whole garlic cloves, peeled
• 1/8 tsp red chili flake (or to taste)
• ¼ cup apple cider vinegar
• 1 quart chicken stock
• 6 medium bunches collard greens, cleaned and trimmed
• Salt and pepper to taste

In a large pot combine the extra-virgin olive oil, red chili flake, and garlic. Add the chicken stock and bring to a simmer over medium heat.

Gradually add the collard greens to the pot. You may have to add the greens in stages to allow time for them to boil down. Once all your greens have been added, lower your flame to a soft boil, add the vinegar, and allow them to cook until tender, about 55 minutes. Serve with additional apple cider vinegar.

• 2 Tbls. Butter
• 4 ripe peaches – peeled, pitted and thickly sliced
• ½ lemon, juiced
• 1 ½ Tbls. Extra-virgin olive oil
• 4 pieces boneless, skinless chicken breast, cut into 4 equal portions
• 2 pieces boneless, skinless chicken thighs, cut if needed to make the same size as the breast pieces
• Salt and pepper
• 1 shallot, chopped
• 1 (2 in.) piece of ginger, grated or minced
• ¾ c. chicken stock
• 2/3 c. peach preserves
• 2 tsp. hot sauce
• 2 Tbls. Worcestershire sauce

Heat a medium skillet with the butter over medium heat. Add the peaches and lemon juice, cooking
until tender and lightly browned, about 10 minutes. Turn off heat.

While the peaches are cooking, heat a large skillet with 1 Tbls. of the olive oil over medium heat. Add
chicken breasts and thighs to the pan and season with salt and pepper. Cook until chicken is cooked
through, about 12 minutes, then remove to a plate and cover with foil.

Drizzle the chicken pan with remaining olive oil. Add chopped shallot and ginger, cooking for 1 to 2
minutes. Stir in the chicken stock, preserves, hot sauce and Worcestershire sauce and season with salt
and pepper to taste. Cook over medium heat for a couple more minutes to thicken sauce. Arrange the
chicken and peaches on a pretty plate and cover with the peach sauce.

Recipe from 2018 Herb Festival. We paired this recipe with LGV 2015 Viognier and it was the BOMB.

• One 16 oz. packaged Gnocchi cooked by directions and drained
• To the hot gnocchi add the following:
  • ½ stick of butter
  • 1 tablespoons fresh squeezed lemon juice
  • 1 teaspoon fresh grated lemon zest
  • 2 teaspoons of fresh thyme or ½ tsp. dried thyme
  • 1 teaspoon rough chopped capers
  • 1 cup mixed shaved hard Italian cheeses (Parmesan, Romano, Asiago)
  • Sea salt and black pepper to taste

Serve warm with as a main dish with a green salad or asparagus. Also makes a great side for chicken or fish.

Shared by Matt Kemberling – NC Wine Guys. This recipe pairs perfectly with LGV Barrel Fermented Chardonnay

• 2 pounds of chicken (2 breasts, 2 thighs, 2 legs), skin on and bone in
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 12 ounces mushrooms, sliced
• 2 tablespoons flour
• 2 cups of chicken stock
• 3 sprigs of thyme
• 1 sprig rosemary
• 1 can of quartered artichoke hearts, drained

Preheat oven to 375 degrees.

Place chicken on a plate, pat dry and season well with salt and pepper.

In a Dutch Oven heat the oil over medium high heat just until it starts to smoke.

Place the chicken skin side down in the hot oil and cook until skin is browned and crisp. Reduce heat to medium. Flip chicken and cook for an additional 3-4 minutes. Remove chicken from pan and place on plate.

Add the onion to the hot oil and sauté until tender, about 4-5 minutes.

Add the mushrooms to the onions and lightly season with salt and pepper. Cook until mushrooms are tender and are starting to brown.

Add the garlic to the pan and stir until fragrant, about 30-45 seconds.

Sprinkle in the flour and stir until vegetables are well coated and flour is slightly cooked, about a minute.

Add the chicken stock to the pan and stir well until all clumps of flour are dissolved.

Add the chicken back to the pan, be sure to include any juices that may have seeped out.

Tie the herbs together with kitchen twine and add to the pan.

Taste sauce for seasonings and adjust as needed.

Add the artichokes to the top of the mixture and lightly tuck into the chicken around the corners of the dish.
Bring just to a boil then cover with lid and place in oven. Cook for about 40-45 minutes.

Remove from oven and let set for 5 minutes before serving.

Serve over rice or noodles.

• 6lbs (approx. 7 14oz cans) canned black beans, drained and rinsed
• 6lbs (approx. 7 14oz cans) canned corn, drained
• 3lbs(approx. 3 ½ 14oz cans) petite diced tomatoes, drained
• 1lbs (approx. 1 ½ 12oz cans) Rotel green chilies and tomatoes, original flavor (drained)
• 1lbs (approx. 1 ½ 12oz cans) diced green chilies, drained.
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 tablespoon taco seasoning
• 1 tablespoon cumin
• 1 tablespoon chili power
• 2 tablespoon ranch dressing mix
• 1 tablespoon granulated garlic
• 1 tablespoon sea salt
• a 4 oz tube of fresh stir-in paste Cilantro

This black bean corn salsa serves 50 as a light hors d’oeuvre.

Combine all ingredients in a large bowl and mix together gently. Serve this summery salsa at your next party!  Serve at your next party paired with our customer favorite red blend, Scarlet Mountain.

• 1 box Swiss chocolate cake mix
• 1 cup Cherry Jubilee Wine
• 3 eggs
• 1/2 cup vegetable oil
• 1 cup chopped dried cherries
• 1 cup milk chocolate chips

Blend cake mix, eggs, wine and vegetable oil together until well blended. Add cherries and chocolate chips. Pour into paper-lined muffin tins. Bake at 350 deg. for 16 minutes. Makes approximately 30 cupcakes. Sprinkle tops with cocoa powder when cool.

• 6lbs (approx. 7 14oz cans) canned black beans, drained and rinsed
• 6lbs (approx. 7 14oz cans) canned corn, drained
• 3lbs(approx. 3 ½ 14oz cans) petite diced tomatoes, drained
• 1lbs (approx. 1 ½ 12oz cans) Rotel green chilies and tomatoes, original flavor (drained)
• 1lbs (approx. 1 ½ 12oz cans) diced green chilies, drained.
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 1 tablespoon taco seasoning
• 1 tablespoon cumin
• 1 tablespoon chili power
• 2 tablespoon ranch dressing mix
• 1 tablespoon granulated garlic
• 1 tablespoon sea salt
• a 4 oz tube of fresh stir-in paste Cilantro

This black bean corn salsa serves 50 as a light hors d’oeuvre.

Combine all ingredients in a large bowl and mix together gently. Serve this summery salsa at your next party!  Serve at your next party paired with our customer favorite red blend, Scarlet Mountain.

• 1-8 oz. package of cream cheese, softened6 oz. of lump crab meat, fresh is best but you can use frozen
• 2 tablespoons of chopped sweet onion
• 1 tablespoon Worcestershire sauce
• 1 tablespoon heavy cream (not an absolute necessity but much better with it)
• 1 ½ teaspoon grated horseradish
• ½ c. grated cheddar cheese
• ¼ teaspoon salt
• Black pepper to taste
• ½ c. slivered almonds

Combine all ingredients except cheddar cheese and almonds. Butter sides and bottom of an 8 inch glass baking dish. Sprinkle the cheddar cheese and almonds over the top. Bake uncovered at 375 degrees for 15 minutes. Serve with cocktail crackers.

If this dip cools while sitting out you can quickly reheat in the microwave for a couple of minutes.

• ¼ c. packed brown sugar
• ¼ c. chopped pecans
• 1 Tablespoon bourbon
• 1- Round of Brie cheese

In a small bowl combine sugar, bourbon and nuts. Cover and chill for 24 hours.

Preheat oven to 500 degrees. Trim the top rind off the brie and in a glass pie dish. Bake uncovered for 4 or 5 minutes or until brie is slightly softened. Spread the nut mixture evenly over the top of the brie and continue to bake for another 2 or 3 minutes. Make sure the sugar has melted.

Serve with fruit slices, and butter crackers for the perfect holiday appetizer.

• 1 c. firmly packed brown sugar
• 2 tsp. ginger
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• pinch of cloves
• 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• 1 c. butter, melted
• 1/2 c. evaporated milk
• 1 c. unsulphured molasses
• 1/4 tsp. vanilla extract
• 4 c. plain flour (unsifted)

Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda. Combine well.

Add the melted butter, evaporated milk and molasses. Add the vanilla (use only pure vanilla – not imitation). Add the flour, 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to the fingers. Knead the dough until smooth, adding a little flour at a time, up to 1 cup, to prevent sticking. When dough is smooth, roll it out to a 2 inch log and then roll in powdered sugar to coat. Sprinkle more powdered sugar onto surface and cut log into ¼ in. thick slices. Bake on lightly greased cookie sheets in a preheated 375°F oven for 8 to 10 minutes. Cookies are done if they spring back when touched.

Benny loves these cookies with a glass of Nectar during Christmas.

• 1 6-7 lb beef brisket
• 1 4oz, bottle of liquid smoke
• 8 -10 oz Worcestershire sauce
• 1- Bottle Crazy ‘Bout Butts BBQ Sauce

Mix Worcestershire sauce and liquid smoke

Line a 10×15 (large enough for the brisket to fit in) Pyrex, corning ware, or stone dish with heavy duty aluminum foil. Make sure the marinade will not leak out, and that you have enough foil to cover the brisket tightly when it cooks. Hint: you may need to crimp two sheets together to make a large enough foil container.

Pour the marinade over the meat and place in the refrigerator for 10 to 12 hours.

Remove the dish from the refrigerator and place in a COLD oven.

Cook at 300 degrees for 5 to 6 hours. Make sure it is tightly covered so no moisture escapes.

Remove from oven. Pour off the marinade. Hold the brisket up and pour ½ cup of Crazy “Bout Butts BBQ sauce under the meat. Pour remaining barbecue sauce over the top of the brisket. Bake uncovered for 30 minute at 350 degrees.

This will feed 15 people and makes a great dish for entertaining during the holidays. Pair with LGV Cabernet Sauvignon for a real crowd pleaser.

(Served at the Riedel Wine Tour event)

Bow Tie Pasta enough for 8 people cooked according to package directions, drained and rinsed.

• 1/4 stick of salted butter (never margarine) melted.
• 1/3 cup of Olive Garden Italian Dressing
• 1/4 cup of chopped roasted red pepper
• 1/2 cup sour cream
• 1/3 cup dry white wine (I use Laurel Gray’s Pinot Gris)
• 1/8 teaspoon dill weed
• 5 drops of Tabasco sauce
• 2 cups cooked small shrimp, shelled and deveined (chopped or whole, it is a personal preference)

Pour melted butter over pasta and mix. Add Dressing, red peppers, sour cream, white wine, dill weed, Tobasco sauce and shrimp. Mix together and then add salt and pepper to taste. Amounts of each ingredient can be altered to suit individual taste.

Warm Slowly, you do not want the shrimp to overcook. Serve warm with a fresh mixed green salad and a cold glass of Laurel Gray Pinot Gris.

For the shrimp cakes:

• 1/4 pound long beans or green beans, thinly sliced crosswise on the diagonal
• 1 pound medium shrimp—shelled, deveined and coarsely chopped
• 1/4 cup unsweetened coconut milk
• 2 tablespoons chopped cilantro
• 1 lemongrass stalk, tender white inner bulb only, minced
• 1 red Thai chile, chopped
• 1 tablespoon Asian fish sauce
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil

For the dressing:

• 2 tablespoons Asian fish sauce
• 2 tablespoons rice vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon sugar
• 1 garlic clove, minced

For serving:

• 1/2 green mango, peeled and sliced lengthwise into very thin half-moons on a mandoline
• 1 large Kirby cucumber—peeled, seeded and cut into 1/4-inch dice
• 2 tablespoons coarsely chopped roasted peanuts
• 2 tablespoons coarsely chopped cilantro
• 2 tablespoons coarsely chopped mint

To serve: In a small bowl, mix the fish sauce with the rice vinegar, lime juice, sugar and garlic, making sure to dissolve the sugar.

In a small saucepan of boiling water, cook the beans until bright green, about 2 minutes. Drain and pat dry with paper towels.

In a food processor, combine the shrimp with the coconut milk, cilantro, lemongrass, chile, fish sauce and salt and pulse to a chunky consistency. Scrape the mixture into a bowl and stir in the green beans. Form into sixteen 1/4-cup patties.

In a large, nonstick skillet, heat the vegetable oil. Add the shrimp cakes and cook over moderately high heat until browned on the bottom, about 2 minutes. Flip and cook over moderate heat until the cakes are browned on the other side and just cooked through, about 3 minutes.

Arrange the mango slices on plates. Set the shrimp cakes on top and sprinkle with the cucumber, peanuts, cilantro and mint. Drizzle the dressing over the shrimp cakes and serve. This unexpected and bold dish pairs well with our Viognier, both of which are great for a chic summer party!

*Tip: The uncooked shrimp patties and the dressing can be refrigerated overnight. Bring to room temperature before proceeding*

(recipe courtesy of foodandwine.com)

• 2 (10-ounce) packages frozen broccoli, chopped
• 6 cups shredded chicken, cooked
• 2 (10 3/4-ounce) cans condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup grated sharp Cheddar
• 1 tablespoon fresh lemon juice
• 1 teaspoon curry powder
• Salt and pepper
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan
• 1/2 cup soft bread crumbs
• 2 tablespoons butter, melted

Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes. Our Laurel Gray Barrel Fermented Chardonnay would be an excellent accompaniment to this dish. Pour a glass (or several) and enjoy!

(recipe courtesy of Foodnetwork.com)

Fresh Peach and Melon Salad

• 1 ½ pound ripe honeydew melon- seeded, peeled and sliced into thin slices
• 1 ripe peach, peeled and sliced thin
• 1 Tlbs. Extra-virgin olive oil
• 2 tsp. balsamic vinegar
• Salt and freshly ground pepper
• 2 Tlbs. chopped fresh basil
• 2 Tlbs. chopped fresh marjoram
• ½ lbs. fresh mozzarella cheese, chopped
• 8 slices thin prosciutto

In a bowl toss melon, peach, olive oil and balsamic vinegar. Season with salt and pepper. Let stand for 5 minutes and then stir in the herbs and cheese. Transfer to a pretty serving plate and top with prosciutto. Serve with grilled chicken or fish and a chilled glass of 2013 Laurel Gray Viognier. (On second thought you’re going to want the entire bottle!)

• 4 boneless duck breasts
• Kosher salt and freshly ground black pepper
• 1 large or 2 small shallots, minced
• 1/4 cup 2012 Laurel Gray Cabernet Franc or another dry red wine
• 1/3 cup freshly squeezed orange juice, plus 1 teaspoon orange zest
• 1/2 cup pitted frozen black cherries, thawed
• 1/4 cup sugar

Preheat the oven to 400 degrees F.

Chop cherries and add sugar, allowing to set until sugar is dissolved.

Score the skin of the duck breast with a knife in 2 directions, crossing over each other (makes a crosshatch). Season both sides of each duck breast with salt and pepper. In a large nonstick skillet, over medium-high heat, place the duck breasts skin side down. Sear the breasts until the skin is golden brown about 10 minutes, flip and sear the other side for just 3 minutes. Place the seared duck breasts in a baking dish skin side up, and put them in oven. Bake for 12 minutes. Remove the duck breasts from the oven and allow them to rest for 5 minutes.

Meanwhile, pour off most excess fat from skillet, and place it back on the stovetop over medium heat. Add the shallots and saute’ until translucent. Pour in the wine and orange juice, and scrape up any brown bits on the bottom of the pan. Add the orange zest and chopped cherries and bring to a boil. Simmer for about 5 minutes to reduce the mixture and thicken, mashing the cherries with the back of a wooden spoon to extract flavor as they cook

Slice the breasts into 1/4-inch slices on a diagonal. Pour the cherry port sauce over the top and enjoy!

Notice we use 2012 Cabernet Franc in this recipe so of course it is the perfect accompaniment. I like to serve this dish with roasted asparagus, and garlic mashed potatoes. Delicious for an elegant evening or holiday dinner.

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 pound fresh tomatoes (4 small)
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

This is the perfect comfort food for a cold winter evening. Serve with grilled chicken or pork and a glass or two of Laurel Gray Barrel Fermented Chardonnay.

Cookies

• 1 ½ cups all purpose flour
• ½ cup unsweetened cocoa powder
• ¼ tsp. baking powder
• ¼ tsp. baking soda
• ¼ tsp. salt
• ½ cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 ½ tsp. vanilla

In large bowl stir together flour, cocoa powder, baking powder, soda and salt: set aside.

In a large bowl beat butter with mixer on medium speed for 30 seconds. Add sugar and beat on low speed of mixer until fluffy. Add egg and vanilla, beat well on medium speed. Gradually add flour mixture and beat on low until well blended.

Shape into 1 inch balls and place 2 inches apart on an ungreased cookie sheet. Press down center of each ball with thumb.

Drain maraschino cherries, reserving liquid. Press one small or ½ a large cherry into the center of each cookie.

Bake in a 350 degree oven for about 10 minutes or until done. Remove and cool on a wire rack.  Makes 48 cookies. Frost with following recipe.

Frosting

• 2 – 10 oz. jars maraschino cherries (about 48) or 24 large cherries halved.
• 16 oz. package (1 cup) semisweet chocolate morsels
• ½ cup sweetened condensed milk

In small heavy saucepan melt chocolate pieces and sweetened condensed milk over low heat, stirring often. Add 4 tsp. of the reserved sherry juice. Spoon about 1 tsp. of frosting over each cherry, spreading to cover cherry. If necessary you can add more cherry juice (1 tsp. at a time) to thin frosting.

Chocolate Cake 

• 1 stick salted butter, softened
• 1 cup sugar
• 4 eggs, room temperature
• 1 cup plain flour
• 1 – tsp. baking powder
• Pinch of salt
• 1 tsp. pure vanilla extract (never use an imitation)
• 1 lb. Can Hershey Chocolate Syrup (Don’t substitute from a squeeze bottle. Something is different about the formula and it will not work in the cake.)

Cream butter and sugar together until light in color and smooth. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder and salt. Add these ingredients alternating with chocolate syrup. Add vanilla and mix well. Pour into a greased and floured 9×13 sheet pan and bake at 350 degrees for 30 minutes.

Frosting

• ½ stick salted butter
• 1 cup sugar
• 1 small can evaporated milk
• ½ cup chocolate morsels
• ½ tsp. vanilla

Bring butter, sugar, and milk to a boil. Cook 2 to 3 minutes. Turn off burner, add vanilla and chocolate morsels. Stir until smooth. Pour over warm cake.

Raspberry Sauce

The easiest raspberry sauce in the world is to buy a nice canned raspberry jelly at the grocery store. When you need a little sauce you just spoon some into a dish and microwave for a few seconds. Stir until well melted and then pour over your plate. Yummy!

Hershey Syrup Chocolate Cake is moist, creamy and very delicious. Serve it to someone special drizzled with raspberry sauce and a glass of Laurel Gray Vineyards Encore! You will have their love forever!

• 1 package frozen cream puffs (thawed about 50%)
• 1 bottle Laurel Gray Chocolate Cabernet Wine Sauce (Refrigerated)
• 1 jar seedless Raspberry jam
• Fresh raspberries

You will need a turkey injector and wine glasses

First, rim your wine glasses with LGV Chocolate Cabernet Wine Sauce and place in the freezer along with your raspberries. Fill your turkey injector with the Chocolate Cabernet Wine Sauce. Take the injector and add about ¼ tsp. chocolate into the center of each cream puff. Put a pretty holiday pick into each cream puff and refrigerate until ready to serve. Just before serving gently warm the raspberry jam in the microwave. Serve in a pretty bowl for dipping the cream puffs. Pair with a chocolate wine sauce rimmed wine glass filled with Encore. Add a few frozen raspberries to the glass and you will be the hit of the party!

Sauce

• 2 1/2 cups Laurel Gray Scarlet Mountain wine
• 1 1/4 cups reduced-sodium chicken broth
• 8 dried figs, coarsely chopped
• 2 sprigs fresh rosemary
• 2 cinnamon sticks
• 4 tablespoon honey
• 3 tablespoons unsalted butter, cut into pieces
• Salt and freshly ground black pepper

Pork

• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary leaves
• 1 tablespoon salt, plus additional for seasoning
• 1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
• 1 cup canned low-salt chicken broth
• 1 (4 to 4 1/2-pound) boneless pork loin

For the sauce:

In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the wine mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

For the pork:

Preheat the oven to 425 degrees F.

Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.

Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.

Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

Serve with a bottle of Scarlet Mountain wine and invite your friends!

• 3 tablespoons Laurel Gray Artisan Vinaigrette
• 2 whole garlic cloves, peeled
• 1/8 tsp red chili flake (or to taste)
• ¼ cup apple cider vinegar
• 1 quart chicken stock
• 6 medium bunches collard greens, cleaned and trimmed
• Salt and pepper to taste

In a large pot combine the extra-virgin olive oil, red chili flake, and garlic. Add the chicken stock and bring to a simmer over medium heat.

Gradually add the collard greens to the pot. You may have to add the greens in stages to allow time for them to boil down. Once all your greens have been added, lower your flame to a soft boil, add the vinegar, and allow them to cook until tender, about 55 minutes. Serve with additional apple cider vinegar.

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 cup (1 stick) butter, melted
• 1 egg, beaten
• ¼ c. heavy cream

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, heavy cream, egg and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 to 55 minutes, or until golden brown. Let stand for at least 5 minutes and then serve warm.

• 1 package of frozen tart shells (8 per package)
• 16 slices of fresh heirloom tomatoes, peeled, sliced and excessive juice drained away (slice and lay on paper towels to let drain)
• 1 small onion, diced into small pieces
• 1 tablespoon fresh chives, chopped
• 2 tablespoons fresh basil, chopped
• ½ c. mayonnaise
• ½ c. sour cream
• 1 tsp. Laurel Gray Artisan Vinaigrette
• 1 egg
• 1 c. grated Colby Jack Cheese
• Salt and fresh ground pepper to taste

Preheat oven to 350 degrees.

Bake unfilled shells for about 8 minutes to begin browning of the bottom of crust. Remove from oven. Beat egg with fork and blend with mayonnaise and sour cream, Set aside. Layer the tomato slices (2 per pie) with the onion, cheese, basil and chives. Sprinkle with salt and pepper. Finish with mayonnaise mixture over the filling to just within ¼ inch of top of crust. Bake until bubbly and crust is browned. About 35 to 40 minutes.

Enjoy this delicious summer treat with a glass of Laurel Gray Cabernet Franc or Scarlet Mountain.

• 1 cantaloupe (cut into 1 inch cubes)
• 15 leaves basil (chiffonaded, reserve a few whole leaves for garnish)
• 10 green olives (sliced)
• 1 red onion (thinly sliced)
• 1 cup fresh mozzarella balls (sliced into quarters)
• olive oil
• red wine vinegar
• 1 lime
• salt (and pepper to taste)
• pepper (Salt and, to taste)

Mix all ingredients together and served chilled. This salad is a perfect side dish for grilled fish or chicken because it is light and fresh in flavor.

With the cantaloupe, mozzarella cheese and fresh basil, this recipe pairs perfectly with LGV 2013 Pinot Gris.

• 2 Tbls. Butter
• 4 ripe peaches – peeled, pitted and thickly sliced
• ½ lemon, juiced
• 1 ½ Tbls. Extra-virgin olive oil
• 4 pieces boneless, skinless chicken breast, cut into 4 equal portions
• 2 pieces boneless, skinless chicken thighs, cut if needed to make the same size as the breast pieces
• Salt and pepper
• 1 shallot, chopped
• 1 (2 in.) piece of ginger, grated or minced
• ¾ c. chicken stock
• 2/3 c. peach preserves
• 2 tsp. hot sauce
• 2 Tbls. Worcestershire sauce

Heat a medium skillet with the butter over medium heat. Add the peaches and lemon juice, cooking until tender and lightly browned, about 10 minutes. Turn off heat.

While the peaches are cooking, heat a large skillet with 1 Tbls. of the olive oil over medium heat. Add chicken breasts and thighs to the pan and season with salt and pepper. Cook until chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.

Drizzle the chicken pan with remaining olive oil. Add chopped shallot and ginger, cooking for 1 to 2 minutes. Stir in the chicken stock, preserves, hot sauce and Worcestershire sauce and season with salt and pepper to taste. Cook over medium heat for a couple more minutes to thicken sauce. Arrange the chicken and peaches on a pretty plate and cover with the peach sauce.

Serve with a chilled glass of Laurel Gray 2013 Viognier, 2013 Pinot Gris, or 2013 Chardonnay.

• 1 store-bought rolled thin pizza dough (in refrigerator section with canned biscuits)
• 2 Tlbs. Extra-Virgin Olive Oil
• 2 large onions (sliced into thin strips)
• 2/3 cup Blue Cheese (crumbled)
• 1 cup chopped walnuts (lightly toasted) This can be done in a toaster oven if you watch it carefully. You only want to lightly brown the nuts.
• 1 (3oz.) package of cream cheese, softened
• 2 Tlbs. Honey
• Salt and pepper to taste

Preheat oven to 450 degrees.

In large sauté pan cook onions in 1 Tlbs. olive oil until creamy and lightly browned adding salt and pepper to taste. After cooked stir in 1 Tlbs. Honey. Unroll the pizza dough and press out to ½ inch thickness. Brush each side with ½ Tlbs. olive oil. Brown each side on a preheated grill pan or griddle. Transfer to a baking sheet.

Spread the cream cheese over the pizza dough and then add crumbled blue cheese. ut in hot oven for a couple of minutes or until the cheese melts. Top with caramelized onions and chopped walnuts. Drizzle remaining 1 Tlbs. honey over the top.Cut into individual size portions and serve warm.

Delicious with a glass of Laurel Gray red wine and a couple of good friends.

• 1 pound ground beef
• ½ cup Laurel Gray Crazy ‘Bout Butts BBQ Sauce
• 4 large slices extra-sharp cheddar cheese
• 1 medium yellow onion – sliced
• 2 tablespoons olive oil
• 8 strips of applewood smoked or maple bacon – cooked until crisp
• 4 tablespoons. Laurel Gray Crazy ‘Bout Butts BBQ Sauce – for topping
• 4 onion topped hamburger buns

In a large bowl, mix ground beef and ½ cup LG Crazy ‘Bout Butts BBQ Sauce. Do not over mix or meat will be tough. Divide the meat in the bowl evenly into 4 large mounds. Pat out 4 quarter-pound hamburgers. Grill until medium-well to well-done, using charcoal if available. While grilling the burgers, add olive oil and onions to a skillet over medium heat. Cook until caramelized. After removing burgers from the grill, add onions, bacon, and cheddar cheese. Allow cheese to melt under a tin-foil tent. Serve on lightly toasted buns with extra LG Crazy ‘Bout Butts BBQ Sauce. Perfect with a glass of Laurel Gray Scarlet Mountain red wine. These are great at a party if made into sliders.

• 2-1/2 cups uncooked pasta
• 8 bacon strips, diced washed to remove some of the salt)
• 1 jar (4-1/2 ounces) whole mushrooms, drained
• 3/4 cup half-and-half cream
• 1/3 cup butter, cubed
• 1 teaspoon dried parsley flakes
• 1 teaspoon minced garlic
• 6 to 8 drops hot pepper sauce
• 1/4 teaspoon salt
• 1/3 cup grated Parmesan cheese
• 1/4 cup sliced green onions

1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. (if you are using the country ham instead of bacon you only want to cook Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.

3. Add the cream, butter, parsley, garlic, pepper sauce and salt to skillet; cook and stir over medium heat until butter is melted. Drain pasta; add to cream mixture. Stir in bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions.

Pair this recipe with a bottle of Barrel Fermented Chardonnay for a wonderful and comforting dinner experience.

• 6- Bone in Lamb Chops approx. 1 inch thick it is very important to take a few minutes to trim off all of the shiny white tissue (tallow) that is left by the butcher. This is were the wild gamey taste is located and you want to remove as much as possible.
• 3 cloves of garlic, finely chopped (you can do a bit less or more depending upon your taste)
• 1 Tablespoon Rosemary – finely chopped
• 1 teaspoon of Course Ground Black Pepper
• 1 teaspoon Himalayan Sea Salt
• Extra Virgin Olive Oil

Mix the garlic, rosemary, pepper and salt together. Place the Lamb Chops on a cutting board and rub olive oil into the meat on both sides. Then press the garlic and rosemary mixture onto both the top and bottom of the lamb chops. Let them then come to room temperature before grilling.

Heat grill to minimum of 450 degrees and keep the grill between 450 and 500 degrees while cooking meat.

Grill 6 minutes per side with lid closed for medium rare. Remove from heat, tent with aluminum foil and let rest 10 minutes before serving. Benny says serve with Garlic Mashed Potatoes, Grilled Asparagus, and a bottle of Shiloh.

Enjoy! You can tell Benny how much you loved it when you see him again.

Ingredients

• 1- 1.5 lb Crab (Shrimp can be substituted)
• 1 Small sweet onion, 1/4 cup finely chopped
• 2 Celery stalks, finely diced
• 1/4 cup of mayonnaise, I use Blue Plate, (I had told you before that Blue Plate is absolutely the best)
• 1/4 cup of sour cream
• tsp Salt & Pepper to taste, start with 1/4 tsp each
• 1/4 tsp to taste of dried dill

Instructions

1. Remove crab from package and separate flakes.
2. Chop and shred the crab in a large bowl.
3. Add all other ingredients and mix well.
4. Refrigerate 2-3 hours or overnight to blend flavors.
5. Serve with crackers for a snack or deli rolls for a crab salad sandwich.

Ingredients

• 6 oz. cream cheese, softened
• 1/2 c. shredded Cheddar
• 1/2 c. shredded mozzarella
• 2 jalapeños, minced
• 1/2 tsp. garlic powder
• 2 tbsp. chives
• kosher salt
• Freshly ground black pepper
• 2 lb. ground beef
• 12 slices bacon
• 4 Hamburger buns

Instructions

1. Preheat grill
2. In a medium bowl, combine cream cheese, cheddar, mozzarella, jalapeños, garlic powder, and chives. Season with salt and pepper and mix until well combined.
3. Shape beef into 8 large, thin patties. Place a large dollop of the cream cheese mixture into the middle of a patty. Place another patty on top and pinch the seams together. Repeat to make 4 stuffed burgers.
4. Wrap each patty with 3 slices of bacon. Season all over with pepper and refrigerate until ready to cook.
5. Cook until the bacon is crispy, about 8 minutes per side. Transfer the skillet to the oven and bake until the meat has reached your desired doneness, about 10 minutes for medium.
6. Serve bacon-wrapped burgers on buns. With whatever condiments you prefer.