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Strawberry Moscato Shrimp

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Ingredients

  • 1 pound medium or large shrimp
  • 1/2 cup coconut cream
  • 2 tablespoons heavy cream or whole milk
  • 2 tablespoons condensed milk
  • 1 tablespoons vanilla extract
  • 2 tablespoons butter
  • 1 tablespoon St. James Winery Strawberry Moscato Wine
  • 1 tsp salt
  • corn starch or mayonnaise

Instructions

  1. Shell and de-vein shrimp. Rinse the shrimp and pat dry the shrimp with paper towel and season with salt.
  2. In a measuring cup, combine and mix well the coconut cream, cream or milk, and vanilla extract.
  3. Melt the butter in a sauté pan over medium heat. Add shrimp and pan fry until both sides are golden brown. Around 2 minutes for each side.
  4. Splash the wine in with the shrimp and butter, then cook the shrimp for another minute. Set aside the shrimp in the same pan.
  5. In a separate pan, add the coconut cream mixture and cook over low heat. Add condensed milk and stir to mix.
  6. When the coconut mixture starts to bubble, add additional sugar to taste. Let the mixture simmer for about 3 minutes until the liquid gets reduced by 1/3.
  7. Add some diluted corn starch to thicken the cream if necessary. Optionally, you can add mayonnaise in place of corn starch to create a richer flavor.
  8. Transfer the cream mixture to the shrimp. Turn on the heat and stir the shrimp to incorporate the coconut cream. Turn off the heat when the coconut mixture reaches the boiling point.
  9. Plate and serve the dish hot

Variations

Substitute either St. James Winery Strawberry Wine or St. James Winery Moscato Wine if the seasonal Strawberry Moscato is not available.

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Strawberry Moscato Cupcakes

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Ingredients

  • 1 boxed cake mix, strawberry flavor
  • 1/3 cup plain Greek yogurt
  • 1 1/3 cups St. James Winery Strawberry Moscato Wine
  • 3 eggs
  • 1 container of vanilla frosting

Instructions

  1. Preheat oven to 350°.
  2. Mix together strawberry cake mix, yogurt, wine and eggs in a large bowl for about 3 minutes until nice and smooth.
  3. Spoon batter into 24 cupcake liners and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  4. Allow cupcakes to cool.
  5. Drop 1 or 2 drops of red food coloring in the frosting, then ice.

Variations

Substitute either St. James Winery Strawberry Wine or St. James Winery Moscato Wine if the seasonal Strawberry Moscato is not available.

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Pioneer Chili

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Ingredients

  • 1-1/2 pounds lean ground beef
  • 1 tablespoon olive oil
  • 1 chopped green bell pepper
  • 1 chopped small white onion
  • 1 tablespoon garlic, minced
  • 1 (1.25 ounce) package chili seasoning mix
  • 2 tablespoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (16-ounce) can diced tomatoes
  • 1 (16-ounce) can ranch-style pinto beans
  • 1 (16-ounce) can kidney beans, rinsed
  • 2 cups St. James Winery Pioneer Red Wine

Instructions

  1. Sauté onions and bell peppers in olive oil until tender.
  2. Add ground beef and brown slowly over low heat, stirring often.
  3. Add garlic and cook until ground beef is thoroughly cooked.
  4. Add chili seasonings, chili powder, cumin, crushed red pepper, tomatoes, both beans and red wine.
  5. Bring to a boil, then reduce heat and simmer for 3 hours.
  6. After 3 hours taste and add salt and pepper. Then add sugar to round out flavor.

Serving Suggestion

Best served with a dollop of sour cream and shredded cheddar cheese.

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Vignoles Carrot Cake

Cake Ingredients

  • 1/4 cup St. James Winery Vignoles Wine
  • 1 pound carrots, pared, cut into chunks
  • 2 cups sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 4 eggs
  • 1 cup walnuts, chopped
  • 1/2 cup golden raisins
  • 3 cups unsifted all-purpose flour
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated nutmeg
  • 2 teaspoons vanilla
  • 1-1/4 cups vegetable oil
  • 1 cup shredded coconut
  • 1 (8-ounce) can crushed pineapple, drained

Glaze Ingredients

Cake Instructions

  1. Preheat oven to 375°F. Grease and flour 10 inch bundt pan.
  2. Steam carrots until very tender. Puree in food processor. You should have about 1 1/2 cups. Set aside.
  3. Stir together flour, sugar, baking soda, cinnamon, salt, cloves and nutmeg in large bowl until well mixed.
  4. Beat eggs in small bowl, stir in oil, wine, vanilla and carrots.
  5. Pour liquid ingredients into flour mixture. Blend at low speed until mixed well. Then beat at medium 3 minutes. Scraping down sides occasionally.
  6. Stir in walnuts, coconut, raisins and pineapple, then pour into prepared pan.
  7. Bake in lower third of oven for 45 minutes. Lower oven temperature to 350° and bake an additional 30 minutes.
  8. Cool pan on rack for 15 minutes. Remove cake from pan.
  9. Cool to room temperature. Place cake on serving plate. Spoon glaze over cake.

Glaze Instructions

  1. Stir together the cream cheese and powdered sugar in small bowl until smooth.
  2. Mix 1 to 1 1/2 tablespoons wine until mixture reaches a glazing consistency.
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Fruit and Wine Glazed Meatballs

 

Meatball Ingredients

  • 2 pounds lean ground beef
  • 1 onion, diced
  • 1-1/2 cups breadcrumbs
  • 4 cloves garlic, chopped fine
  • 2 eggs
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons parsley, chopped

Glaze Ingredients

  • 1/2 cup dried cranberries
  • 1/2 cup dried cherries
  • 1/2 cup raisins
  • 1 tablespoon parsley, chopped fine
  • 1 cup St. James Winery Cherry Wine
  • 1 tablespoon lemon juice

Meatball Instructions

  1. Preheat oven to 350°F.
  2. To make the meatballs, combine all ingredients in a medium sized bowl.
  3. Mix well and form into 1-inch meatballs.
  4. Arrange meatballs on a cookie sheet and bake for 20 minutes or until done.
  5. Keep warm.

Glaze Instructions

  1. For the glaze, combine ingredients in a medium saucepan.
  2. Bring to a boil then reduce to simmer.
  3. When glaze has thickened to a light syrup consistency pour over meatballs and serve.
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Dixie Chicken

Ingredients

  • 1 (8-ounce) can tomato sauce
  • 1/4 cup ketchup
  • 1/4 cup cider vinegar
  • 1/4 cup St. James Winery Pioneer White Wine
  • 2 tablespoons dark brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon red pepper flakes
  • 4 boneless, skinless chicken breasts
  • 1/2 teaspoon salt

Instructions

  1. In a non-aluminum saucepan combine tomato sauce, ketchup, vinegar, wine, mustard, brown sugar, Worcestershire and red pepper flakes.
  2. Simmer for 15 minutes.
  3. Sprinkle chicken with salt and grill or broil, brushing meat with sauce after turning. Cook until meat is no longer pink.
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Intoxicated Chicken

Ingredients

  • 4 chicken breasts, skinless, boneless
  • paprika
  • salt
  • pepper
  • 3 tablespoons olive oil
  • 1 cup broccoli florets
  • 1/4 pound mushrooms, sliced
  • 1 teaspoon tarragon
  • 1/4 cup St. James Winery Vignoles Wine
  • 1 (14-ounce) can chicken broth

Instructions

  1. Preheat oven to 375°F.
  2. Season chicken with salt, pepper and paprika.
  3. In a large skillet, brown chicken in 2 tablespoons oil.
  4. Remove chicken from heat and place in a large serving casserole.
  5. Add the broccoli. Sauté mushrooms in remaining oil in the skillet Add tarragon and sauté for 5 minutes Add the wine and broth and simmer for 5 minutes.
  6. Pour sauce over the chicken and broccoli and bake uncovered for 30 minutes.
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Super Shrimp Salad with Raspberry Wine Dressing

 

Dressing Ingredients

  • 1/4 cup St. James Winery Vignoles Wine
  • 1/2 cup seedless all-fruit raspberry jam
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup canola oil

Salad Ingredients

  • 8 thinly sliced red onion rings
  • toasted walnuts
  • crumbled blue cheese
  • 24 cooked shrimp, medium size
  • mixed greens to serve four

Dressing and Salad Instructions

  1. Place jam in a 2 cup glass measure and microwave uncovered at high for 15 second or just until jam melts.
  2. Add wine, salt, and pepper. Whisk until well blended.
  3. Add oil slowly in a thin stream, whisking constantly until thoroughly blended.
  4. Lay the greens on four plates.
  5. Place 6 shrimp on each place, add 2 rings of onion to each.
  6. Sprinkle with walnuts and blue cheese.
  7. Top with dressing to taste.
  8. Serve immediately.
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Mango Cobbler

 

Ingredients

  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup St. James Winery Mango Wine
  • 3 cups sliced mangoes, fresh or frozen
  • 1 teaspoon lemon juice
  • 1-1/2 teaspoons butter
  • 1 tablespoon granulated sugar mixed with 1 tsp cinnamon
  • 1 cup flour
  • 1/3 cup sugar
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoon butter
  • 1/2 cup milk

Instructions

    1. Mix sugar and cornstarch in saucepan, gradually stir in wine and fruit and lemon juice. Heat, stirring well.
    2. Pour into 1-1/2 quart baking dish.
    3. Dot with butter and sprinkle sugar cinnamon mixture over the top.
    4. Stir together flour, sugar, baking powder and salt.
    5. Cut in shortening until mixture looks like meal.
    6. Stir in milk and mix well.
    7. Drop by spoonfuls on to fruit mixture.
    8. Bake at 375° for 20 to 30 minutes.
    9. Serve warm or cold, with ice cream or whipped topping.

Makes 6 to 8 servings.

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Tropical Fool

Ingredients

  • 3 cups fresh chopped pineapple
  • 1 mango, peeled & cubed
  • 1 tablespoon St. James Winery Mango Wine
  • 3 tablespoon sugar
  • 1 tablespoon fresh squeezed lemon juice
  • 1/2 cup sweetened coconut, lightly toasted
  • 1 cup whipping cream
  • 1/2 cup plain Greek yogurt

Instructions

  1. Cook pineapple and 1 tablespoon sugar in medium saucepan over medium heat. Stir occasionally to prevent sticking. Cook until fruit softens (12-15 minutes).
  2. Add wine (you may add more wine if pineapple appears dry).
  3. Take pineapple mixture off heat, add lemon juice. Adjust taste with sugar, more lemon juice, or wine.
  4. Chill completely. At least one hour.
  5. While fruit cools, whip cream on high speed until soft peaks form, then add yogurt.
  6. Add pineapple mixture and half the coconut to the cream and stir gently so mixture remains streaky.
  7. Layer into serving glasses in this order: pineapple cream, fresh mango, pineapple cream, and top with remaining coconut.
  8. Serve chilled.

Variations

Use the pineapple compote by itself as a topping for ice cream, pound cake, angel food cake, or coconut cake.

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