fbpx

Cake Ingredients

  • 1/4 cup St. James Winery Country White Wine
  • 1 cup oil
  • 2 cups sugar
  • 2 cups sifted flour
  • 2 teaspoons vanilla
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 cups thinly sliced apples
  • 1 cup of pecans

Frosting Ingredients

  • 1 (8-ounce) package cream cheese
  • 1 stick butter
  • 1 teaspoon vanilla
  • 1 box powdered sugar

Cake Instructions

  1. Preheat oven to 350°. Grease and flour 9×13 pan.
  2. In large mixing bowl, beat oil, sugar, and vanilla. Add eggs and beat until creamy.
  3. Add wine and beat.
  4. A small amount at a time, add flour-sifted with soda and salt. Dough will be fairly stiff.
  5. Add apples and mix through the dough, then add pecans.
  6. Put batter into prepared cake pan and bake for 1 hour.

Frosting Instructions

  1. Mix all ingredients together.
  2. Frost when cake has cooled.

Ingredients

  • 1 baking bag
  • 1 ham, cut on top diagonally both ways about 1/2” deep
  • 1-1/2 cup brown sugar
  • 1 (24-ounce) can whole pitted sour cherries, drained
  • whole cloves
  • 1/4 cup maple syrup
  • 1/8 cup powdered sugar
  • 1 bottle St. James Winery Cherry Wine
  • 1 (14-ounce) can cranberry sauce

Instructions

  1. Preheat oven to 325°F.
  2. Rub ham with 1 cup of brown sugar.
  3. In the cut marks insert cherries and cloves.
  4. Place ham in the baking bag.
  5. In a saucepan mix the remaining 1/2 cup of brown sugar, maple syrup, powdered sugar, wine, cranberries, and salt and pepper to taste, then heat just enough to melt everything down.
  6. Pour mixture over the ham. Close the baking bag and cook at 325°F for 2 hours.
  7. Turn down the heat to 150°F and let set for 3 hours.
  8. Serve with juices from the baking bag.

Ingredients

  • 2 pounds boneless pork tenderloin
  • 1/2 cup St. James Winery Pioneer Red Wine
  • 1/4 cup fresh squeezed orange juice
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • fresh or dry sage, to taste

Instructions

  1. Preheat oven to 425°F. Season pork with salt and pepper.
  2. In an ovenproof skillet heat the oil and brown the pork. Transfer pork to a plate.
  3. Sauté onion and sage in remaining oil over moderate heat until translucent.
  4. Add wine and orange juice and simmer for several minutes. Add pork and any juices that have accumulated on the plate and bring to a boil.
  5. Transfer skillet to the middle of the oven and roast pork for 30 minutes or until internal temperature reaches 155°F.
  6. Transfer pork to a serving plate, loosely cover with foil. Let stand for 10 minutes.
  7. While pork is resting, simmer the sauce, stirring until slightly thickened and reduced.
  8. Slice pork into 1/2 inch thick pieces and spoon sauce over slices.

Ingredients

  • 2 mangos
  • 1 (4 pound) pork shoulder roast
  • 2 tablespoons ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon chipotle chile powder
  • 1/4 cup balsamic vinegar
  • 2 cups water
  • 1 teaspoon chipotle chile powder
  • 2 teaspoons honey
  • 2 ounces St. James Winery Mango Wine
  • 2 (12 ounce) bottles barbeque sauce

Instructions

  1. Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.
  2. Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
  3. While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and wine. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat.
  4. Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.

Ingredients

  • 1/2 cup St. James Winery Velvet White Wine
  • 1 (18.25-ounce) box cake mix (yellow or white)
  • 1/2 cup chopped nuts (pecans or walnuts)
  • 1 (3.4-ounce) box vanilla instant pudding
  • 4 eggs
  • 1/2 cup cold water

Glaze Ingredients

Cake Instructions

  1. Preheat oven to 325°F. Generously grease and flour a 12 cup bundt pan.
  2. Sprinkle half the nuts in the bottom of the prepared pan.
  3. Combine cake mix, pudding, eggs, vegetable oil, water, and wine in a large bowl. Beat 2 minutes at high speed.
  4. Pour into pan. Bake for 50 to 60 minutes or until cake tests done.
  5. Remove from oven and allow to set in pan for 25 minutes for turning it out.

Glaze Instructions

  1. Combine butter, sugar, and wine in a saucepan.
  2. Bring to a boil for 1 minute and then remove from heat.
  3. Remove cake from pan and drizzle glaze slowly over cake

Ingredients

  • 1-1/2 cups  all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2/3 cup plus 2 tablespoons granulated sugar, divided
  • 2 large eggs
  • 1 tablespoons grated orange zest
  • 2/3 cup St. James Winery Cranberry Wine
  • 1-1/4 cups cranberries or craisins
  • 1 tablespoon all-purpose flour

Instructions

  1. With rack in middle of oven, preheat oven to 375°F.
  2. Generously butter muffin cups and dust with flour, knocking out excess.
  3. Whisk together flour, baking powder, baking soda, and salt.
  4. Beat butter with 2/3 cup granulated sugar using an electric mixer at medium speed until light and fluffy.
  5. Add eggs 1 at a time, beating well after each addition.
  6. Beat in zest.
  7. Add flour mixture in 2 batches alternating with wine, beginning and ending with flour and mixing until just incorporated.
  8. Toss cranberries in with remaining flour, then fold into batter.
  9. Divide batter among muffin cups. Sprinkle with remaining 2 TBL granulated sugar.
  10. Bake until golden and springy to the touch, 18 to 20 minutes.
  11. Cool in pan 5 minutes, then loosen with a knife and remove. Cool to warm, 5 to 10 minutes more.

Variations

Make these delicious cakes with St. James Winery Cherry Wine or St. James Winery Raspberry Wine.

Ingredients

  • 2 boneless pork loin chops, about 1-inch thick
  • salt
  • freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 cup reduced sodium chicken broth
  • 1/3 to 1/2 cup dried tart cherries
  • 3 tablespoons St. James Winery Cherry Wine
  • 1 tablespoon balsamic vinegar
  • dried red pepper flakes, to taste

Instructions

  1. Season pork chops with salt and pepper. Heat oil in a large skillet on high heat.
  2. Add pork chops; brown well, about 3 minutes per side. Remove to plate.
  3. Add onions to skillet; cook until tender, 3 to 5 minutes.
  4. Add chicken broth, dried cherries, wine, vinegar and red pepper flakes. Bring to a boil; boil rapidly on medium heat until broth is reduced by half.
  5. Reduce heat. Add pork chops to pan to heat through, 5 to 6 minutes. Internal temperature of the pork should be about 160°F.
  6. Add additional chicken broth or wine, if needed.
  7. Serve pork chops with cherry sauce spooned over them.

Cake Ingredients

  • 1/2 cup margarine
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • 2 tablespoons cocoa
  • 2-1/2 cups flour
  • 2 ounces red food coloring
  • 1 teaspoon vinegar
  • 1 cup buttermilk

Frosting Ingredients

Cake Instructions

  1. Preheat oven to 350°F.
  2. Cream butter and sugar, then add eggs. Beat 1 minute.
  3. Make a paste of cocoa and food coloring and add to the mixture.
  4. Combine buttermilk, salt, vanilla, and flour, then add to the mixture, mixing well after each addition.
  5. In a small dish, mix soda with vinegar until it fizzes, then add to batter.
  6. Pour into 2 well-greased 9-inch cake pans. Bake for 30-40 minutes.

Frosting Instructions

  1. Make paste of flour and wine. Boil until thick, stirring constantly.
  2. Remove from stove, and cool.
  3. Cream butter and sugar, then add vanilla. Beat until no sugar granules are present.
  4. When no sugar granules are visible, gradually spoon cooled flour and wine mixture into creamed mixture.
  5. Beat well after each addition.
  6. Should looked like whipped cream when done.

Ingredients

  • 1 (18.25-ounce) devil’s food cake mix
  • 1 can cherry pie filling
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1 cup sugar
  • 1/3 cup milk
  • 5 tablespoons butter
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 350°F.
  2. Beat cake mix, pie filling, eggs, and extract with an electric mixer at low speed 20 seconds, increase speed to medium and beat one minute.
  3. Pour batter into a greased and floured 9×13 pan. Bake for 28 minutes. Cool cake on a wire rack 10 minutes.
  4. Bring sugar, milk and butter to a boil over medium heat, stirring occasionally; boil one minute. Remove from heat and stir in chocolate chips until melted and smooth. Quickly spread over warm cake.
  5. Cool completely.

Serving Suggestion

Serve with St. James Winery Cherry Wine or St. James Winery Estate Norton Wine!

Cake Ingredients

  • 10 ounces unsweetened chocolate
  • 3/4 cup butter
  • 5 egg yolks
  • 3/4 cup white sugar
  • 3/4 cup St. James Winery Norton Dessert Wine
  • 1/2 cup all-purpose flour
  • 5 egg whites
  • 1/2 teaspoon cream of tartar
  • 3 tablespoons white sugar

Glaze Ingredients

  • 1 cup semisweet chocolate
  • 1/2 cup butter
  • 1/2 tablespoon corn syrup
  • 1/2 cup St. James Winery Norton Dessert Wine
  • 1/2 teaspoon vanilla extract

Cake Instructions

  1. Preheat oven to 350°F. Grease a 10 inch bundt or tube pan.
  2. Melt unsweetened chocolate and 3/4 cup of butter on the stove or in the microwave. Heat until smooth and stir while this process is happening. Set aside and let the mixture cool to room temperature.
  3. In a large bowl, beat egg yolks and 3/4 cup of white sugar together with an electric mixer on high speed until light and fluffy.
  4. Gradually stir in the 3/4 cup of wine and flour.
  5. Fold in the cooled chocolate mixture.
  6. In a clean bowl, whip egg whites with cream of tartar until frothy. Gradually whisk in 3 tablespoons sugar, and continue to whip until stiff peaks form.
  7. Fold 1/3 of the whites into the batter, then quickly fold in the remaining whites until no streaks remain.
  8. Bake in preheated oven for about 45 minutes or until toothpick comes out clean.
  9. Cool completely in pan.

Glaze Instructions

  1. Combine chocolate chips, 1/2 cup butter and corn syrup. Heat on stove top or in microwave, stirring frequently until chocolate is melted.
  2. Stir in 1/2cup of Norton Dessert Wine and vanilla until mixture is smooth.
  3. Set aside and cool for about 30 minutes.
  4. Pour glaze over the cooled cake.