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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.

    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