From the kitchen of The Winery at Wilcox
Strawberry Mist Float (click here to download this recipe)-
A glass of Strawberry Mist
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Add a scoop of vanilla ice cream
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Top with whipped cream
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Garnish with a Kiwi slice on side of glass
Peach Berry Splash (click here to download this recipe)-
Fill 1/4 glass with Schwartzbeeren
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Fill rest of glass with Cold Peach Mist
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If desired top with whipped cream
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And garnish with peach slice
Champagne Peach Punch (click here to download this recipe)-
2 1/2 cup orange juice
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2 tbsp lemon juice
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1-29 oz. can peach slices in light syrup
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1/2 cup sugar
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1-750 mL. Peach Mist
Almond Chicken (click here to download this recipe)-
3/4 cup Chardonnay
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1 lb. boneless skinless chicken breast halves
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1/4 cup extra virgin olive oil
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1/2 cup each sliced green onions and sliced almonds
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1 envelope Italian salad dressing mix
Wisk together the wine, olive oil, and salad dressing mix in small bowl . HEAT 1/4
cup of the dressing mixture in large skillet on medium heat. Add
chicken: cook until cooked through and brown on both sides. ADD
remaining dressing mixture, onions, and almonds. Cook 4 minutes
stirring constantly. Serve over hot cooked pasta.
Delicious with Viognier or Pinot Auxerrois
All-Season Grilled
Chicken (click here to download this recipe)-
1 1/2 cups chili sauce
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3/4 cup Elk Country Red Or Darke Red
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2 small garlic cloves, halved
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1 1/2 tablespoons horseradish
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1 teaspoon salt
MIX chili sauce,
wine, horseradish, garlic and salt in a bowl. Reserve 1/2 of the
marinade. Add chicken to bowl; turn to coat. Marinate in refrigerator
for about 5 minutes.
PREHEAT grill or broiler. Place chicken on grill or broiler. Discard
marinade in bowl. Grill or broil chicken, turning and basting frequently
with half of the reserve marinade, until done.
HEAT remaining reserved marinade in a small saucepan. Serve hot
alongside chicken.
NOTE: For a less spicy sauce, use ketchup instead of chili sauce and
omit the horseradish.
Marinated Beef (click here to download this recipe)-
4 NY strip steaks or fillets
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1 Cup Merlot
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1/4 Cup Worcestershire sauce
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2 crushed garlic toes
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2 Tbs. olive oil
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1 tsp. ground pepper
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1/2 tsp. onion salt
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1/2 crushed thyme
MIX all ingredients
in glass baking dish. Place steaks in marinade, turning several times to
coat. Cover. Place in refrigerator for at least one hour. Meat can be
prepared on grill or under broiler to taste.
* Suggested wine for dinner: Cabernet Sauvignon or Hunter Red
Beef Tips (click here to download this recipe)-
1 lb. of trimmed beef sirloin tips
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Coarse black pepper
Marinade:-
1 cup Merlot or other dry red wine
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1/2 cup of olive oil
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1/2 tsp coarse black pepper
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2 TBS Worcestershire sauce
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2 TBS A-1 sauce
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Flour
MIX all ingredients well. Add
beef tips. Turn meat often to coat. Allow to sit in
refrigerator for at least one hour. *The longer the meat sits, the
stronger the flavors of the marinade. Remove the beef and sauté in hot frying pan.
When Beef is seared and browned, add half of the marinade sauce. HEAT until it comes to a boil.
Reduce heat and allow cooking. ADD thickening (Flour and Water). Serve over broad noodles. Garnish with parsley and a sprinkle of black pepper
Lemon Fish (click here to download this recipe)-
2 fish fillets (whitefish, haddock, orange roughy)
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1/4 cup Viognier
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sea salt
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fresh ground pepper
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chopped lemon herbs
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paprika
POUR wine over fish.
Lightly salt to taste. Grind pepper over fillet. Place herbs on fish.
Sprinkle with paprika. If you desire more of a lemon flavor add lemon
juice. The herbs will give a more delicate flavor. Bake fish
approximately 15 minutes or less. Be careful not to over bake. This
recipe can also be used in the microwave. Fish is done when flaky &
moist. Garnish with lemon slices & grapes.
* Suggested wine with dinner: Viognier, Stainless Steel Chardonnay or
Wedding White
Shrimp Bisque (click here to download this recipe)-
1/2 large carrot, finely chopped
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pinch of thyme
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1/2 large onion, finely chopped
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1 cup Chardonnay
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2 sprigs chopped parsley
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12 fresh shrimp w/ shells
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1 bay leaf
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2 cans cream of chicken soup
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1/2 cup milk
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3 Tbs. heavy cream
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4 Tbs. butter
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2 Tbs. sherry or brandy
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1/4 tsp. nutmeg
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parsley sprigs for garnish
MELT 2 Tbs. butter in
medium saucepan. Add carrot, onion, parsley, bay leaf & thyme, cover
pan and cook slowly until tender. Add Chardonnay & shrimp. Poach for
8 minutes. Remove the shrimp, and shell 1/2 of the shrimp. Save shells.
Cut into small pieces. Put remaining shrimp and shells into a food
processor and chop. Add this to the carrot/ onion mixture. Add 2 cans of
chicken soup and 1/2 cup milk. Bring to a boil, then simmer 20 minutes.
Strain through a fine sieve, adding additional milk if needed. Then
strain it again through a thickness of cheesecloth. Return to cleaned
saucepan and bring to a boil. Add nutmeg, 2 Tbs. butter, and 2 Tbs. of
sherry or brandy. Serve hot. Garnish with reserved diced shrimp and
parsley.
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