Recipes

Our Favorite Recipes served in the Tasting Room ~

Spiced Mixed Nuts

  •  lb. (4 cups) mixed unsalted nuts (such as cashews, pecans, and almonds)
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 2 Tbs. unsalted butter
  • 2 Tbs. dark brown sugar
  • 2 Tbs. chopped fresh rosemary
  • 1/4 tsp. cayenne
  • 1-1/2 tsp. kosher salt
  1. Bake nuts at 350 for 10-15 minutues.
  2. In a small heavy skillet over medium-high heat. Sprinkle in the coriander and cumin and toast until aromatic, about 30 seconds. Remove the pan from the heat and add the butter, brown sugar, rosemary, and cayenne. Return the skillet to low heat and stir until the butter melts and the sugar dissolves, 2 to 2-1/2 minutes. Keep warm.
  3. Tip the nuts into a large warmed bowl, pour the warm spiced butter over the nuts, and add the salt. Stir until the nuts are well coated. Taste for seasoning and add more salt if necessary. Let the nuts cool completely.

Italian Style Mulled Wine

  • 1/3 cup sugar
  • 2 tablespoons orange zest  (use a vegetable peeler to create the strips of zest, being careful to make them thin and avoiding the bitter white pith)
  • 4 tablespoons orange juice (juice of 1 orange)
  • 1 tablespoon lemon zest (​zest of 1 lemon; same method as for the orange)
  • cinnamon sticks
  • 4 whole cloves
  • 1 pinch nutmeg (freshly grated)
  • 1 bottle of full-bodied red wine (Zin is our pick)
  • 1/4-inch ginger (fresh, peeled and bruised with the back of a chef’s knife)
  • 1 whole star anise
  • 1/2 vanilla pod
  • 10 whole allspice berries
  • 5 whole black peppercorns
  • 1-2 bay leaves
  1. In a non-reactive, heavy pot,  mix the sugar, citrus zest, orange juice, and spices.

  2. Heat the mixture over medium-high heat until the sugar is dissolved and an aromatic syrup has formed about 4-5 minutes. Then lower the heat to low and add the wine. Bring to just a bare simmer and continue over low heat for about 15 minutes or until wine is flavorful. Be careful not to let the wine boil, which adversely affects the flavor.

  3. Ladle through a fine-mesh strainer into mugs or heat-resistant glasses to serve. You can garnish each mug with an orange slice or stick of cinnamon if desired. Serve steaming hot.

    Note:  Depending on our mood, we like to add Brandy to kick it up a notch or apple cider to bring it down ~ add when you add wine.