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Don't forget to check out "The Corner" for more on

wine selection and what happens to wine when

cooking with it, also the storage of wine's.

"Cooking with wine can be a pleasure and an

enhancement to good food and a fine meal !!"


We hope you enjoy these recipes and watch over

the next few months for other great

recipe's for all your indoor or outdoor events....

 

*** When wine is heated, the alcoholic content

as well as sulfites disappears, leaving

only the essence imparting a subtle flavor. ***

 

**Marinades**

 

Lemon Garlic Wine Marinade

Ingredients:

2/3- cup Dry White Wine

(Rustic Acres - Dry Whites like our Pinot Grigio or Seval)

1/4 -cup fresh lemon juice

1/3 -cup extra virgin olive oil

3 -medium cloves garlic, smashed

2 -Tablespoons minced, or 1 1/2 dried herb of choice

grated rind of 1 lemon

Combine all ingredients in a small bowl. Pour over fish or poultry in a shallow glass dish or heavy plastic bag. Cover dish/seal bag and refrigerate while marinating.

 

White Wine Marinade

Ingredients:

1/2 -cup dry white wine (non-oaky is best)

(Rustic Acres - Dry Whites like our Chardonnay)

1/3- cup plus 1-Tbsp. light olive oil

2-Tablespoons fresh lime juice

1-Tablespoon plus 1-tsp. minced fresh, or 1-T dried herb of choice.

1-Tablespoon dried minced green onion

Freshly ground white pepper to taste.

Blend ingredients together in a small bowl. Cover and let flavors blend at least 20 minutes. Pour over poultry, fish or vegetables in shallow glass dish or in heavy plastic bag. Cover dish/seal bag and refrigerate while marinating.

 

Red Wine Mustard Marinade

Ingredients:

3/4 Cup dry red wine

(Rustic Acres - Dry Whites like our Cabernet Savignon)

1/4 Cup extra virgin olive oil

1-Tablespoon Dijon mustard

2-medium cloves of garlic, smashed

1-Teaspoon minced fresh, 3/4 tsp. dried herb of choice. Freshly ground black pepper to taste.Combine wine with remaining ingredients in small saucepan. Bring to boil, stirring occasionally. Cool before using. Pour over meat in shallow dish/or heavy plastic bag. Cover dish/seal bag and refrigerate while marinating.

 

Light Red Wine Marinade- Fat Free

Ingredients:

2/3 Cup light - bodied fruity red wine

(Rustic Acres - Semi-Reds like our Fredonia or Fox Red)

1/3 Cup chicken broth

2-Tablespoons fresh lime juice

2-Green Onions, sliced thin

2-Tablespoons minced fresh or 1 1/2 tsp. crushed, dried herb of choice. Combine all ingredients in small bowl. Pour over meat, skinless chicken breasts or hearty fish steaks in shallow glass dish or heavy plastic bag. Cover dish/seal bag and refrigerate while marinating.

 

**Main Meal**

 

Yukon Gold Potato and Artichoke Salad

Ingredients:

Salad

8 - Medium Yukon Gold Potatoes

1- Lemon, halved

4-Large Artichokes

 

1 2/3 -Cups water

1/3 - Cup olive oil

1/3 - Cup dry white wine

(Rustic Acres - Dry Whites like our Seyval)

6 -Whole black peppercorns

6 -Coriander seeds

2 - Fresh thyme sprigs or 1/2 tsp. dried

1/2 Red Onion, sliced very thin

3- Green onions, thinly sliced

1 - Tomato, peeled, seeded, chopped

10- black brine-cured olives (Kalamata) pitted, chopped

6- Fresh basil leaves, sliced thin

Dressing:

1/4 Cup fresh lemon juice

2 - Tablespoons Dijon mustard

3/4 - Cup olive oil

Preparation:

Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes. Drain well, Cool, cut into 1-inch pieces.

Halfway fill large bowl with cold water. Squeese in juice from half of lemon. Cut second lemon in half. Cut off stem from 1- Artichoke and rub exposed area with cut side of lemon piece. Starting from base of Artichoke, bend each leaf back, and snap off where leaf breaks naturally. Continue until light green leaves are exposed. Cut off top 2 inches of Artichoke above heart. Using small sharp knife, cut off all dark green areas. Cut Artichoke heart into quarters. Rub all cut surfaces with lemon piece. Cut out choke and pink inner leaves from each section and discard. Place Artichoke heart heart sections in water with lemon juice. Repeat with remaining Artichokes.

Combine 1 2/3 cups water, olive oil, wine, peppercorns, coriander, and thyme in heavy large saucepan and bring to boil. Drain Artichokes. Add to saucepan. Cook until tender, about 15 minutes. Drain, cool, cut into slices. (Potatoes and Artichokes can be made 1 day ahead. Cover separately and refrigerate.)

Mix potatoes, artichoke slices, red onions, green onions, tomato, olives and basil in large bowl.

Make dressing:

Mix lemon juice and mustard in medium bowl. Gradually whisk in olive oil. Mix into salad. Season to taste with salt and pepper.

 

Or Try This Great Dish Also:

 

Cinnamon Pineapple Pork

Ingredients:

1-pound pork tenderloin, cut into 8 crosswise pieces (or substitute 4 boneless porkloin chops)

1/2 Teaspoon kosher salt

1/2 Teaspoon dried thyme

1/4 Teaspoon ground sage

2-Tablespoons butter, divided

1-Medium red bell pepper cut into thin strips

1/2 Cup dry white wine

(Rustic Acres - Dry Whites, our Pinto Grigio or Chardonnay)

1/2 Cup chicken broth

1- Can (8 ounces) pineapple chunks in natural juice, undrained.

1-Tablespoon peeled, grated fresh ginger root

1-Tablespoon finely chopped fresh jalapeno pepper

1/8 Teaspoon cinnamon

1-Tablespoon chopped fresh cilantro

Pound each chop to 1-inch thickness. Sprinkle with salt, thyme, and sage. Place heavy large skillet over medium heat and wait until it gets very hot. Add half of the butter and sear each tenerloin or chop until browned. Remove to platte and keep warm. In the same skillet over medium heat, melt remaining butter.Quickly cook red pepper just until it becomes limp, but not mushy, about 3 minutes. Carefully add Wine to the peppers. Stir, scraping up any browned bits, until the wine begins to reduce and gets syrupy. Add chicken broth, pineapple chunks with juice, ginger, jalapeno, and cinnamon. Gently simmer, stirring often, until reduced to about 1/4 cup of sauce. Taste sauce, adding any salt and pepper if necessary.Return seared pork to the pan, turning to coat with the sauce, just until pork is heated through. Serve pork with sauce on top and a sprinkling of Cilantro.

 

Wine Punch Recipes

 

 

Wine Punch Cocktail

 

Ingredients:

1-Bottle Red Wine ( Rustic Acres Sunset Red)

1- Sliced Lemons

3- Sliced Oranges

1- Cup orange juice

1- Cup pineapple juice

Combine all ingredients and pour over ice..

Yum Yum..Enjoy

 

Rustic Acres Pool Side Punch

 

Ingredients:

1- Bottle of Niagara White Wine

1- Can (6oz) Pineapple Juice frozen concentrate

1-Can (6oz) lemonade frozen concentrate

1 1/2 Cups Water

1- Quart Club Soda or some clear pop (Sprite)

Mix into large punch bowl.

Garnish with thinly sliced lemon, seasonal fruit slices. Pour into your favorite glass on ice if you prefer.

 

Desserts

 

Berry and Red Wine Sorbet

Ingredients:

1/2 Cup red wine

(Rustic Acres -Winery's Leon Millot or Lambrusco)

1/2 Cup Sugar

2 - Cups strawberries

1- Cup raspberries

1- Cup blueberries

Whole strawberries, raspberries and blueberries for garnish.

Bring wine and sugar to a boil in small pan. Reduce heat and allow to simmer for 5 minutes, or until the mixture is syrupy. Reserve.

Puree strawberries, raspberries, and blueberries in a food processor. Strain to obtain a smooth puree. Return berries to processor, alon with red wine syrup. Pulse to combine well.

Pour mixture into shallow dish. Cover and freeze for 3- 4 hours, or until firm.* Break into large chunks and mix once again in the food processor until smooth and creamy.* Pour into cold airtight container and freeze for about 1 hour, or until sorbet is firm.

Serve in pretty dessert bowls with a shortbread cookie on the side. Garnish with whole berries.

**the more this step is repeated the smoother the sorbet**

Make delicious sorbet sandwiches!!!

Remove sorbet from freezer 10 minutes before serving it to allow to s0ften. Top a vanilla or chocolate wafer with sorbet and then cover with a second wafer to make a sandwich. Freeze overnight.

 

Rustic Acres Summertime Cherry Wine

Sorbet

 

Ingredients:

12- Ounces water

24 - Ounces Cherry Wine or 1-bottle

(Rustic Acres Winery's Cherry Fruit Wine)

8- Ounces of Sugar

ice

salt

ice cream freezer

Steps:

1....Combine water and sugar in a saucepan over low heat.

2....When the sugar is dissolved, remove from heat

3....Add Wine, stir thoroughly, then freeze in your ice cream maker according to the manufacturers instructions.

4....SERVE AND ENJOY..!!!

 

 

We hope you enjoy these recipes and watch over

the next few months for other great

recipe's for all your indoor or outdoor events....

 

 

AS YOU SLIDE DOWN THE BANISTER OF LIFE,

MAY THE SPLINTERS NEVER POINT IN THE WRONG

DIRECTION !!