fbpx

Ingredients

  • 1/2 cup St. James Winery Velvet Red Wine
  • 1-1/2 cups fresh cranberries
  • 2 three-inch strips lemon rind
  • 1 (16-ounce) bag frozen pitted dark sweet cherries
  • 2/3 cup sugar
  • 3 tablespoon fresh lemon juice

Instructions

  1. Combine the first four ingredients in a large saucepan over medium heat: cook 10 minutes or until fruit is soft, stirring occasionally.
  2. Stir in sugar and juice. Bring to a boil; reduce heat and simmer until thick, about 25 minutes, stirring occasionally.
  3. Discard lemon rind. Cool.

Serving Suggestion

While it’s still warm, drizzle a spoonful of this fabulous, fruity treat over vanilla ice cream and garnish with a sprig of mint. Or spoon chilled compote over angel food cake.


by Chef Timothy Grandinetti, C.E.C.

Ingredients

  • 1-1/2 cups orange juice
  • 2 tablespoons cornstarch
  • 1 cup St. James Winery Blackberry Wine
  • 3 cups blackberries
  • 1/2 cup brown sugar
  • pinch cinnamon
  • pinch ground cloves

Instructions

  1. Combine 3 tablespoons orange juice with cornstarch. Mix thoroughly and reserve.
  2. Put the St. James Blackberry Wine, blackberries, brown sugar, remaining orange juice, cinnamon, and cloves in a sauce pan.
  3. Bring to a strong simmer and cook 4 to 5 minutes.
  4. Add the cornstarch mixture. Simmer, stirring until thickened, 2 to 3 minutes.
  5. Cool and/or chill.

Serving Suggestion

Serve over angel food cake. Or, sprinkle pie pastry with cinnamon and sugar, then bake. Serve compote with crumbled pieces of the or baked pie pastry.

Praline Pecan Ingredients

  • 3/4 cup brown sugar, well packed
  • 1/4 cup melted butter
  • 1-1/2 cups pecans, coarse chopped

Cobbler Filling Ingredients

Crust Ingredients

  • 2 cups flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon soda
  • 1/2 cup butter or shortening
  • 3/4 cup buttermilk

Praline Pecan Instructions

  1. In bowl mix brown sugar, melted butter and pecans, tossing to coat nuts. Set aside.

Cobbler Filling Instructions

  1. In large pan combine peaches, sugar, wine, corn starch, and cinnamon.
  2. Cook and stir until mixture is thick and bubbly.

Cobbler Crust Instructions

  1. Preheat oven to 400°F.
  2. Mix together flour, sugar, baking powder, soda, and salt.
  3. Cut butter or shortening into dry ingredients until it is the consistency of coarse crumbs.
  4. Move the crumbs to the edge of the bowl, then pour the buttermilk into the center. Stir until dough forms (do not over-stir).
  5. Turn dough onto floured pastry board and knead a dozen strokes, then roll into a 12×8 -inch rectangle.

Assembly Instructions

  1. Pour peach mixture into a 3-quart rectangular baking dish.
  2. Spread praline mixture onto pastry and then roll up from the long side of the rectangle.
  3. Cut into inch-thick slices, and lay cut-side down on top the peach mixture in the baking dish.
  4. Bake for 25 to 30 minutes.

Serving Suggestion

Serve warm with ice cream and a glass of St. James Winery Peach Wine!

Ingredients

  • 1 (10-ounce) package frozen raspberries, thawed
  • 1 (20-ounce) can pitted cherries
  • 1/2 cup St. James Winery Blackberry Wine
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • few drops red food coloring
  • pastry for a 2 crust, 9 inch pie

Instructions

  1. Preheat oven to 425°F.
  2. Drain raspberries and cherries, reserve 1/2 cup of syrup.
  3. Combine syrup with wine.
  4. In a saucepan add sugar, cornstarch, salt, syrup mixture and food coloring.
  5. Cook over low until blended.
  6. Add cherries and continue cooking until thickened.
  7. Stir in raspberries.
  8. Pour filling into crust.
  9. Adjust top crust cutting slits.
  10. Bake for 30 minutes.

Ingredients

  • 1 cup sugar
  • 2 tablespoons flour
  • 4 cups grapes
  • juice of 1/2 lemon
  • dash of salt
  • cornstarch to thicken, if needed
  • pastry for 1 pie crust

Instructions

  1. Preheat oven to 400°F.
  2. Slip skins from grapes and bring pulp to a boil.
  3. Strain to remove seeds and mix with grape skins.
  4. Add remaining ingredients.
  5. Pour into pastry lined pan and bake 40 to 50 minutes.

St_ James_Stuffed_Bell_Peppers

Ingredients

  • 1/4 cup St. James Winery Friendship School Red Wine
  • 1 cup water
  • 1/2 cup uncooked white rice
  • 2 tablespoons olive oil, divided
  • 1/8 cup minced carrots
  • 1/8 cup celery
  • 3 bell peppers (any color) stems and seeds removed, cut in half lengthwise
  • 1/2 pound ground beef
  • 1/4 pound pancetta or lightly smoked bacon, diced
  • 1-1/2 cups marinara sauce
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup heavy cream
  • 1/2 cup grated Parmesan cheese, divided

Instructions

  1. Preheat oven to 375°F.
  2. In a saucepan bring water to a boil. Add rice and stir.
  3. Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; set aside.
  4. Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir carrots and celery until tender (about 2 minutes).
  5. Add ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to medium low heat.
  6. Add marinara sauce, wine, and red pepper flakes and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice.
  7. Simmer 5 minutes more, or until most liquid has absorbed.
  8. Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
  9. Bake, uncovered, for 30 minutes in the preheated oven.

Serving Suggestion

Serve the peppers piping hot with a glass of St. James Winery Friendship School Red Wine.

Ingredients

  • 2 1/4 cups St. James Winery Moscato
  • 1/2 vanilla bean, split lengthwise and seeds scraped
  • 6 tablespoons orange-blossom or wildflower honey
  • 8 apricots, halved and stone removed
  • Greek yogurt for serving
  • 1/2 cup raw chopped pistachios

Instructions

  1. Combine wine, vanilla pod and seeds, and honey in a medium saucepan. Simmer over low heat until the honey dissolves.
  2. Add the apricots in one layer pushing down gently, so fruit is submerged.
  3. Simmer gently, turning once, until they are just tender but not falling apart, about 2-5 minutes. (The amount of time depends entirely on the ripeness of the fruit, so keep checking.) Do not overcook as you want the fruit to remain intact.
  4. Using a slotted spoon, transfer the apricots to a dish.
  5. Let remaining liquid simmer over medium-high heat until reduced by half and lightly syrupy, strain.
  6. Allow the apricots and syrup to cool, then refrigerate.
  7. Serve the chilled apricots in a shallow bowl with thick yogurt, top with the pistachios and a teaspoon of the reserved syrup.

Ingredients

  • 2 tablespoons St. James Winery Velvet White Wine
  • 2 cups sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 1 (29-ounce) can pumpkin
  • 3-1/2 cups flour, sifted
  • 1-1/4 teaspoon salt
  • 4 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ginger
  • 2 teaspoons baking soda
  • 1-1/2 cups walnuts, chopped
  • 3/4 cup raisins
  • 1/2 teaspoon nutmeg

Instructions

  1. Preheat the oven to 350°F.
  2. In a large bowl mix the sugar and eggs. Add the oil and pumpkin.
  3. Sift the flour with the spices, salt and baking soda.
  4. Add the flour mixture to the pumpkin mixture.
  5. Stir in the wine.
  6. Add the nuts and raisins.
  7. Pour the mixture into a greased 14×20 pan. Bake for 35 to 40 minutes.

Serving Suggestion

  • Serve with or without whipped cream, or maybe cream cheese frosting.
  • Enjoy it with a glass of the leftover wine!
  • Quick Notes

    This dessert may be refrigerated for several days and can be frozen.

    Ingredients

    Instructions

    1. Combine all ingredients in a crock-pot.
    2. Cook on low for 6 to 8 hours.

    Variations
    You may substitute 2 cups St. James Country Red for the Pioneer Red and broth/water.

    You may also cook the roast in the oven at 350° until it is cooked to your liking.

    Ingredients

    Topping Ingredients

    • 1/4 cup butter
    • 2/3 cup brown sugar
    • 1/2 cup flaked coconut
    • 1/2 cup chopped pecans
    • 3 tablespoons light cream

    Cake Instructions

    1. Preheat oven to 350°F.
    2. Mix all ingredients together with a wooden spoon or spatula.
    3. Pour cake batter into 9×13 pan.
    4. Bake 35 to 40 minutes (or until toothpick comes out clean).
    5. Cool slightly.

    Topping Instructions

    1. Stir dry ingredient together until blended.
    2. Add the cream, and blend until mixture forms crumbles.
    3. Sprinkle topping mixture over cake, and toast under broiler until topping is golden.