***BEWARE***
All of these recipes were served at our Wine
Trail Events........... This will make you hungry........
Baked sweet onion DIP
"NEW "
4 Vidalia or large
sweet onions
2 packages (8 oz. each) cream cheese - softened
1 cup finely grated parmesan cheese
½ cup
mayonnaise or Miracle Whip
Chop
onions and let drain if necessary (approx. 15 minutes).
Combine cream cheese, parmesan cheese, and
mayo using a hand mixer to start, until roughly combined.
Season to taste. Use spoon or
spatula and mix until smooth. Add onions
to cheese mixture, a small amount
at a time, until all onions are used. Turn
out into a baking dish. Bake
at 350 degrees for 1 hour or until golden brown and bubbling. Let sit 10 minutes or until cool enough to
eat. Serve warm with crackers.
Wine Pairing: goes well with the
Cabernet Franc as well as
any of our Red wines.
 Ralph & Toni from Evergreen Park
- Illinois
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Gorgonzola Dip
Just a quick note regarding an interesting pairing of food
and
wine. I recently tried some of your Wolf's Prairie Red with
a Gorgonzola cheese salad dressing that I make, and WOW what a
combination. The sharpness of the cheese is nicely complimented
by the tannins in the wine, and the wine seems to lose its tannic edge
in return. Just to test it out I tried a piece of the
cheese with the wine and it was even
better.
I thought I would share the recipe for the dressing with you;
1 cup sour cream (low fat is ok)
2 tsp.. chopped shallots (chopped scallions in a pinch)
3-5 oz of Gorgonzola
1/8th tsp. of kosher salt (more if you like)
1/8th to 1/4th tsp. dry mustard , depending on taste. (Colemans
preferred)
Freshly ground pepper to taste
Directions: Soften cheese ( 20-25 sec. in the microwave, or 1/2
hr at room temp). combine with other ingredients and stir. chill
at least 2 hr.. or overnight.
serve with your favorite garden salad, and if your feeling wild and
crazy, crumble some Gorgonzola on top. Yum Yum.
Wine Pairing: goes well with the Wolf's Prairie Red as well as
any of our Red wines.
Chicken with Mole
Sauce
1 jar (8.25 oz.) Doña Maria mole concentrate
32 oz. Swanson’s chicken broth
5 lb. pre-cooked, diced chicken (if frozen, thaw before adding to
recipe)
Stir the mole paste and chicken broth together well in a large saucepan
over medium heat until no lumps remain. Bring to a slow boil,
stirring constantly, until slightly thickened. Lower heat &
add chicken. Stir mixture over low heat until chicken is
heated.
You can use this as a filling for chicken burritos or chicken soft
tacos, or serve it as a main dish with spanish rice or as an appetizer
with taco chips. Try using leftover turkey, cut off the bone into
small pieces, instead of diced chicken – a great way to use up that
Thanksgiving bird!
We found the mole concentrate in major supermarkets (i.e. D & W,
Jewel, Dominick’s, etc.) in the ethnic food section near the refried
beans and other Mexican groceries. If you want to make a smaller
quantity than we
did, use only part of the sauce and proportionately less meat, and save
the
remaining sauce in the refrigerator for another day.
Wine Pairing: we featured our Wolf's Prairie Red with this, but
any big, full bodied red wine would do.
Shrimp Satay with Peanut Dipping Sauce
(for the sauce)
1 tbs. vegetable oil
1 tbs. minced garlic
1 tbs. minced ginger (chopped works too)
1/4 cup smooth peanut butter
1 tbs. soy sauce
1/4 tsp. ground black pepper
1/4 tsp. Tabasco sauce
1 tbs. lime juice
20 large shrimp (about 1 pound), peeled and deveined
1 tbs. vegetable oil
1/4 tsp. chili powder
1/4 tsp. curry powder
1/4 tsp. ground black pepper
1/8 tsp. kosher salt
For the sauce: in a small saucepan over med.
heat, warm the oil. Add the garlic and ginger, and cook until
fragrant,
about 1 minute, stirring occasionally. Add 1/2 cup of water,
followed
by the peanut butter, soy sauce, pepper, and Tabasco sauce. Whisk
until
smooth. When the sauce comes to a simmer, remove from heat and
add
the lime juice, plus 2 - 3 tablespoons of water, whisking vigorously to
a
smooth consistency.
Lightly brush the shrimp with oil. The oil should be seasoned
with the chili powder, curry powder, ground pepper, and kosher salt.
Thread the shrimp on to skewers and grill over direct heat until
opaque, 2 to 3 minutes, turning once halfway through grilling time.
Serve warm with the peanut dipping sauce.
Makes 4 to 6 servings.
Wine Pairing: Traminette serves very well with this dish, and I
wouldn't be afraid to even try a semi-sweet wine with these shrimp!
Cheesy
Sausage Dip
This recipe is an old Maurer favorite, courtesy of my Mom, Kathy.
1 package Bob Evans "Zesty Hot" Sausage
2 cans Cheddar Cheese soup
2 Tablespoons Worchestershire sauce
1 Tablespoon parsley flakes
Directions: Brown and crumble sausage in frying pan and
drain.
Add soup, Worchestershire sauce and parsley flakes. Stir together
until
hot.
Serve warm with tortilla chips, pita chips or your favorite bread or
crackers.
Wine Pairing: due to it's zippy, zesty flavors, we prefer a
semi-sweet white wine such as our Traminette "Sweet" & Vignoles.
