Holiday Spiced Wine

Holiday Red Wine

Baked Apples

  •    1 Cup Holiday Wine
  •    1/2 Cup Brown Sugar
  •    12 Macintosh Apples
  •    1/2 Cup Honey
  •    1/2 Stick of Sweet Butter

Bring wine, sugar, honey and butter to a boil in a saucepan. Pour over cored apples. Put a cinnamon stick in the center of each core. Bake in 350ºF oven until fork tender, approx. 1/2 hour. Remove cinnamon stick and serve warm.

Glazed Nuts

  • 1 Egg white
  • 3/4 Cup Brown Sugar
  • 3 Tbsp. Holiday Wine
  • 1 Lb. walnut halves or pieces (approx. 4 cups)
  1. Preheat oven to 325ºF. Coat a baking pan (best with sides) with cooking spray (PAM).
  2. In a large bowl, beat egg white until foamy. Stir in brown sugar, and Holiday Spiced Wine. Add nuts, and stir to coat. Spread evenly onto prepared pan. Sprinkle with a generous amount of white sugar.
  3. Bake for 30-35 minutes, stirring occasionally careful to avoid burning, until well toasted and coating seems to harden. Remove from oven, and cool completely. Store in an airtight container.

Tip: After you’ve taken the nuts out of the mixing bowl prepare French Toast in it with the remaining egg yolk, a thin slice of bread and a little milk.

Turkey Chili

  • 1½ Lbs. Ground Turkey
  • 15 Oz. Can Pinto Beans
  • 14 Oz. Can Corn, w/liquid
  • 1 Red or Green Pepper
  • 28 Oz. Can Tomato Puree
  • 1 Diced Onion
  • 2 Carrots
  • 2 Zuchinni
  • 1 Cup Sliced Mushrooms
  • 1 Cup Holiday Wine + 1/4 Cup Holiday Wine
  • ½ Tsp. Chili Powder
  • 1/3 Tsp. Ground Red Pepper (or Cayenne)
  • Olive Oil

In a small amount of olive oil brown ground turkey in a large pot over medium heat. Drain off most of the fat & add 1 cup Holiday Wine. Cook 2 min. & transfer to a bowl. In same pot sauté in olive oil, onion, carrots, pepper, etc. 10 min. or until soft. Return turkey to pot & mix in beans, corn, tomatoes, chili powder, cayenne & ¼ c. Holiday Wine. Bring to boil, reduce heat and simmer uncovered, stirring occasionally ~ 30 min. Serves 6

Ruby Port

Ruby Port New York State

Blue Cheese Spread

  •    3 tbsp. Brotherhood Ruby Port
  •    2 (3oz.) pkgs. cream cheese
  •    ½ cup blue cheese
  •    ¼ tsp. Worcestershire Sauce
  •    1/8 tsp. paprika
  •    Salt, cayenne pepper to taste

Blend all ingredients except wine and beat until creamy. Gradually blend in the port. Chill. Spread on strips of toast or crackers, or stuff celery or mushrooms.

Cream Sherry

Cream Sherry New York State

Chicken Breasts

  • 4 Boneless Chicken Breasts
  • ¼ Cup butter
  • 1lb. fresh sliced mushrooms (Baby Bella or white button mushrooms)
  • 1 Cup Brotherhood Cream Sherry
  • 1 14oz. can of Chicken Broth
  • Salt and Pepper to taste

Lightly season and flour the chicken. Sauté chicken in butter over medium heat until golden brown and no longer pink. Transfer chicken to a bowl. Using the same pan, sauté mushrooms for ~ 10 mins. Loosen any sticky residue from bottom of pan, add Brotherhood Cream Sherry, stir, add the chicken back to the pan and simmer for 5 minutes.  Add can of chicken broth.  Cover and simmer 15 minutes.

This recipe can be made in advance and reheated in a 350 degree oven until warm. Also freezes well!

French Toast

  • 4 eggs
  • ½ cup of milk
  • ¼ cup of Brotherhood Cream Sherry
  • 3 tbsp. brown sugar
  • 1 tsp. fresh ground nutmeg (substitute dried if necessary)
  • 1 tsp. vanilla extract (we like to use one vanilla bean, sliced down the middle and the contents scooped out and added to the mixture for a more intense vanilla flavor)
  • 12 slices of day old French or Italian bread
  • 1 tbsp. ground cinnamon

In a large mixing bowl, beat the eggs, add the milk, ½ of the cinnamon, Brotherhood Cream Sherry, brown sugar, nutmeg and vanilla; stir well to combine.

Soak bread slices in egg mixture, flipping to coat each side until saturated.

Heat a lightly buttered griddle or frying pan over medium-high heat. Brown slices on both sides, sprinkle with cinnamon and serve hot.

Garnish with powdered sugar, cinnamon and/or maple syrup!

Meat Balls

  • 1lb ground beef
  • 1 egg
  • ½ cup breadcrumbs
  • ¼ lb. crumbled bleu cheese or gorgonzola
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • Shortening or oil for browning meat balls
  • ½ cup Brotherhood Cream Sherry

Mix beef, egg and breadcrumbs. Form mixture into small balls (smaller than a golf ball). Put a small piece of cheese into the center of each ball, completely covering the cheese with the meat mixture. Brown meat balls lightly in a frying pan over medium-high heat. Add sherry and simmer for 8-10 mins.