Santa Cruz MountainsBy Greg Flores Ingredients 2 T canola oil 1/4 c yellow onion, finely chopped 1/8 c carrot, finely chopped 1/8 c crimini mushrooms, finely chopped 1/4 c red wine 1 lb ground beef 1/2 lb ground pork 1/2 lb ground veal 1 T minced garlic 2 T … [Read more...]
Honey Mead Yams
By Beverly Bargetto Ingredients: 4-6 yams boiled or 2 cans (Medium sized) 1-2 cups Bargetto's own Honey Mead (steeped with spice pack) cinnamon or favorite spice 1/4 cup of butter or margarine Procedure: 1. Mash the yams with the butter and Honey … [Read more...]
Port & Fig Jam
by Beth Paiva Ingredients 2 pounds fresh figs (ripe) 1 & 3/4 cup sugar zest 1 Lemon (plus the lemon juice from that lemon) 1/4 cup Bargetto Port Wine pinch of salt Directions Wash, remove the stems and cut the figs in 1/2. place in sauce … [Read more...]
Port Wine Pancake Syrup
by Beth Paiva Ingredients 4 tsp. cornstarch ½ cup water 1½ cup Port Wine 1cup Sugar 2 Tbsp Butter 2 tsp lemon juice Directions In a sauce pan mix water, port wine, cornstarch until smooth. Add sugar, bring to a boil. Turn down to low heat andlet … [Read more...]
CHAUCER’S Raspberry Wine Holiday Compound Butter
by Tabitha Stroup Ingredients 2lb. sweet cream organic butter at room temperature Split 1/2 of a vanilla bean with seed scraped Half cup of room temp. Raspberry Wine 1 1/2 cups chopped toasted walnuts chop fine Zest of 1 lemon and 1 orange pinch of … [Read more...]
Raspberry Wine Marinade
Ingredients: 11/4 cup soy sauce 1/4 cup Chef Luigi Wine Vinegar 1 cup Raspberry Wine 2 cloves chopped garlic 1 tsp. black pepper Procedure: 1. Mix together all ingredients. 2. Marinate meat for 6 hours or so. Good for beef ribs. … [Read more...]
CHAUCER’S Mead Fruit Dressing
Ingredients 1 cup Bargetto Chaucer's Mead 1/2 cup Sweet Vermouth 1/4 cup honey 6 cloves 3 tbsp. lemon juice 1 tsp. grated lemon peel Directions Place all ingredients in a small bowl with a lid. Whisk together until well blended. Cover and chill … [Read more...]
Apricot Wine Fondue
by Chef Beth Paiva Ingredients 1 1/2 cups apricot preserves Directions In a small bowl mix apricot preserves, apricot wine, and mint. Place in a nice serving bowl. Place the fruit in a bowl and toss gently with the lemon juice. place the bowl … [Read more...]
Mixed Green Salad with Pomegranate Vinaigrette
by Greg Flores Ingredients 7 oz. or 1 bag mixed greens 1/4 cup. sun dried tomatoes (chopped) 4 oz. candied walnuts (6 each per salad) 2 oz. goat cheese 1/4 cup CHAUCER'S POMEGRANATE WINE 1/2 tsp. garlic, minced 1/2 tsp. shallot, minced 1/4 tsp. … [Read more...]
Mike’s Marvelous Mead Mussels (mmmm)
By: Michael Weller, Bear Moon Productions Ingredients 5 lbs. cleaned mussels (or clams) 3 tbsp. vegetable oil 1 stalk lemon grass, thinly sliced 2" of ginger -do not bother peeling it! 10 cloves of peeled garlic, roughly chopped and sliced thinly 4 … [Read more...]
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