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Fruit Wine Crepes

Topping Ingredients

Crepe Ingredients

  • 1 cup flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 tablespoons melted butter

Topping Instructions

  1. Clean and slice 1 box of fresh strawberries.
  2. Add 1/2 cup strawberry wine.
  3. Cover and refrigerate.

Crepe Instructions

  1. Combine flour, salt, sugar and eggs.
  2. Slowly add milk, water and butter. Whisk until smooth.
  3. Preheat a non-stick skillet (or a lightly oiled frying pan)over medium heat.
  4. Pour about 1/4 cup batter into pan turning pan in a circular motion to coat surface evenly.
  5. Cook until bottom is slightly brown, about 2 minutes.
  6. Loosen with a spatula and flip to other side cook another minute.
  7. Fold crepes in quarters so as to resemble a wedge / triangle.
  8. Place 2 crepes on a plate.
  9. Garnish with strawberry mixture and top with a dollop of whipped cream.

Quick Notes

Crepes may be made the day before and stored in the refrigerator single layer and covered.

Variations

Change flavors with the season by substituting other St. James Winery fruit wines and fruits.

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Elegant Pears in Wine Sauce

Ingredients

Instructions

  1. Drain juice from pears. Divide pears evenly, center side up into four shallow dessert bowls. Set aside.
  2. Combine sugar, wine, and lemon juice in a sauce pan. Place over medium heat, stirring constantly. Bring mixture to a boil. Continue to stir and cook until mixture thickens (about 2 minutes).
  3. Remove from heat.
  4. Drizzle syrup evenly over pears, pooling syrup in the cored center of the fruit.
  5. Dust lightly with cinnamon.
  6. Garnish with fresh mint, and serve immediately.
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Camembert Pears in Norton Dessert Wine Sauce

Ingredients

Instructions

  1. Preheat oven to 400°F.
  2. In mixing bowl combine pears, sugar, thyme, oil salt and pepper and toss until well mixed.
  3. Lay pears out on a cookie sheet and roast for about 20 minutes.
  4. Meanwhile in a small saucepan reduce the wine to syrup consistency.
  5. Divide cheese and gently flatten with the palm of your hand.
  6. Place one piece of cheese on top of each pear and allow to melt, about 1 minute.
  7. Drizzle pears with the wine sauce and serve.
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Riesling Braised Summer Fruit

Ingredients

  • 1 cup St. James Winery Riesling Wine
  • 1 cup brewed tea
  • 1 cup sugar
  • 2 tablespoons honey
  • 1- 3” cinnamon stick
  • 4 whole cloves
  • 3 – 4 pounds mixed fruits peaches, nectarines, plums and apricots, pitted and cut into 1 inch wedges

Instructions

  1. In a large saucepan boil the wine, tea, sugar, honey and spices for 10 minutes.
  2. Add the fruit, cover and return to a boil.
  3. Remove the lid, stir the fruit and simmer another 15 minutes or until the fruit is cooked but not mushy.
  4. Cool the fruit then chill it.

Serving Suggestion

To serve, place chilled fruit in bowls or serve over ice cream.

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Cranberry Chicken

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Ingredients

  • 2 boneless skinless chicken breasts
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon coarse ground pepper
  • 1/2 cup green pepper, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup dried cranberries
  • 1 cup St. James Cranberry Wine
  • 2 tablespoons olive oil

Instructions

  1. Pour wine over coarsely chopped dried cranberries and set aside.
  2. Combine paprika, garlic powder, and pepper. Coat chicken breasts.
  3. In a nonstick pan heat olive oil, then brown chicken breasts on both sides.
  4. Remove chicken & place in a covered heat proof dish in oven at 350°r; to maintain temperature.
  5. Place pepper, celery & onion in pan on medium low heat and cook until onion is soft & translucent.
  6. Add chicken and cover with cranberries & wine mixture.
  7. Heat until chicken is cooked through completely, approximately 10 -15 minutes. The liquid will reduce in volume by 1/4.

Cook’s Note:

Serve over warm rice.

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Dark Cherry and Cranberry Compote

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.

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Blackberry Compote


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.

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Praline and Peach Wine Cobbler

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!

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Cherry Berry Pie

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.
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Harvest Grape Pie

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.
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