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Angel Hair Pasta with Feta and Broccoli

 

Ingredients

  • 1/2 cup St. James Winery Pioneer White Wine
  • 8 ounces angel hair pasta
  • 1/2 cup fresh Roma tomatoes, chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 2/3 cup chicken broth
  • 1/2 cup feta cheese, crumbled
  • 2 cups broccoli, cut into small florets
  • 1 tablespoon fresh basil, chopped
  • 2 teaspoons fresh oregano, chopped
  • 1/8 teaspoon cayenne pepper
  • black pepper

Instructions

  1. Cook pasta according to package directions.
  2. Steam broccoli florets until tender-crisp.
  3. In large nonstick skillet heat oil over medium, then add garlic and sauté until golden.
  4. Add wine, broth, basil, and oregano, cook one minute. Remove from heat.
  5. Add cooked pasta and broccoli. Toss.
  6. Add feta cheese, tomatoes, and peppers. Toss.
  7. Serve warm or chilled.
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Sweet and Sour Cabbage

Ingredients

  • 2 cups St. James Winery Country Red Wine
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, finely minced
  • 2 large heads red cabbage, shredded
  • 1 large lemon, quartered and seeded
  • 4 thick slices smoked bacon, cut into small pieces
  • 2 large pears, peeled, cored and cut into large chunks
  • 2 tablespoons red wine vinegar
  • 1 tablespoon caraway seeds
  • 1 cup boiling water

Instructions

  1. Cook bacon in large Dutch oven until nicely browned.
  2. Add onions and cook until transparent. Drain all but 2 tablespoons of the fat.
  3. Add cabbage, garlic, caraway seeds, and the boiling water. Cover and cook until cabbage wilts.
  4. Add pears, lemon pieces, wine and vinegar.
  5. Add salt and pepper to taste.
  6. Cover and cook 10 minutes on medium heat.
  7. Add honey and stir thoroughly.
  8. Cover and cook on very low heat for 1/2 an hour.
  9. Remove lemon and continue cooking until cabbage is reduced to half the original amount.
  10. If not sweet-sour enough, add a little brown sugar. Liquid should be about 1 inch. If more, set lid ajar to reduce while cooking.
  11. Cool to room temperature.
  12. Refrigerate for 24 hours and then reheat just before serving.
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Steak Topper Mushrooms

Ingredients

Instructions

  1. Sauté mushrooms in butter until tender, but firm.
  2. Add other ingredients.
  3. Serve with your favorite steak!
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Sweet and Sour Green Beans

Ingredients

Instructions

  1. Sauté onion in the olive oil.
  2. Place beans and onion in large pot. Add vinegar, sugar and wine.
  3. Cook on medium heat until liquid is reduced.
  4. Add bacon bits and mix well.
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Wine and Cheese Green Beans

Ingredients

  • 1/4 cup St. James Winery Country White Wine
  • 2 (14.5- ounce) cans green beans, whole or cut
  • 1 (10.75- ounce) can condensed cream of mushroom soup, undiluted
  • 3 tablespoons Parmesan cheese, grated
  • additional cheese for garnish

Instructions

  1. Drain beans and place in saucepan.
  2. Add wine and undiluted cream of mushroom soup and grated cheese.
  3. Heat to boiling, stirring constantly to smooth.
  4. Garnish with additional cheese before serving
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Country Carrots

Ingredients

Instructions

  1. Melt butter in large skillet and sauté carrots until well coated.
  2. Add wine, salt and pepper to taste and cover and simmer for 5 minutes.
  3. Remove lid and add brown sugar, mix well. Turn carrots until all are well glazed.
  4. Garnish with parsley sprinkles before serving.
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Pioneer Chicken Pasta

Ingredients

  • 1/4 cup St. James Winery Pioneer White Wine
  • 1 (8-ounce) package fettuccine noodles
  • 2 cloves garlic
  • 4 tablespoons olive oil
  • 4 boneless, skinless chicken breasts, cut into strips
  • 1/2 yellow bell pepper, sliced thinly
  • 1/2 red bell pepper, sliced thinly
  • 3/4 cup sliced fresh mushrooms
  • 1 cup heavy cream
  • 1/3 cup freshly grated Parmesan cheese
  • dash cayenne pepper (optional)

Instructions

  1. Cook fettuccine according to package directions.
  2. Meanwhile in a deep 12-inch skillet, heat 2 tablespoons oil over medium heat.
  3. Add chicken. Cook 5 minutes, stirring frequently until browned and cooked through. Using slotted spoon, remove chicken to plate. Keep warm.
  4. To drippings in skillet, add 2 tablespoons olive oil, cook garlic for 2 minutes over medium heat.
  5. Add red and yellow peppers. Cook 5 minutes, stirring frequently until peppers are tender crisp.
  6. Add mushrooms and cook 5 more minutes.
  7. Add cream and bring to a light boil.
  8. Add wine.
  9. Reduce heat to medium and add chicken.
  10. Simmer 2 minutes or until hot.
  11. To serve, drain hot pasta, stir in vegetables and chicken mixture.
  12. Top with grated Parmesan cheese.
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Cherry Vinaigrette and Crispy Goat Cheese Medallions

by Chef Timothy Grandinetti, C.E.C.

Cherry Vinaigrette Ingredients

  • 1/4 cup St. James Winery Cherry Wine
  • 3 tablespoons red wine vinegar
  • 3 teaspoons honey
  • 1/2 cup extra virgin olive oil
  • salt
  • black pepper
  • 2/3 cup dried cherries

Goat Cheese Medallion Ingredients

  • 1 log goat cheese
  • 3 eggs, beaten
  • 2 cups panko bread crumbs
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter

Cherry Vinaigrette Instructions

  1. Combine wine, vinegar, and honey.
  2. Slowly whisk in olive oil; season with salt and pepper.
  3. Add cherries and allow to marinade 30 to 45 minutes.

Goat Cheese Medallion Instructions

  1. Slice the goat cheese into slices.
  2. Dip the medallions of goat cheese into beaten egg, then roll in Panko crumbs.
  3. Refrigerate for at least 45 minutes.
  4. Add olive oil and butter to sauté pan; raise heat to medium high.
  5. Add medallions of goat cheese, and sauté for 2 to 3 minutes until lightly brown.
  6. Drizzle vinaigrette over medallions and serve immediately.
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Chicken Cacciatore

 

Ingredients

    • 2 onions, sliced
    • 2 cloves garlic, crushed
    • 4 tablespoons olive oil
    • 2 pounds chicken breasts
    • 1 (16-ounce) can tomatoes, undrained
    • 1 (8-ounce) can tomato sauce
    • flour for dredging
    • 1/4 teaspoon black pepper
    • 1 teaspoon salt
    • 1 (2.5 ounce) can mushrooms
    • 2 bay leaves
    • 1 teaspoon oregano
    • 1 teaspoon basil
    • 1/2 teaspoon rosemary
    • 1/2 cup St. James Winery Friendship School Red Wine

Instructions

    1. In a large frying pan sauté onions and garlic in 2 tablespoons olive oil.
    2. Remove from pan and set aside. Dredge chicken pieces in flour, then brown over medium heat in remaining olive oil.
    3. Add reserved onions, tomatoes, tomato sauce, mushrooms, bay leaves, oregano, rosemary, basil, salt and pepper.  Cover and simmer 30 to 45 minutes or until chicken is cooked through.
    4. Stir in wine and cook uncovered over low heat for 10 minutes.
    5. Discard bay leaves before serving.
    6. Serve with hot pasta.
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Friendship School Crab Soup

 

Ingredients

  • 1/2 cup butter
  • 1/3 cup all-purpose flour
  • 1 teaspoon crab seasoning mix
  • 1 tablespoon Worcestershire sauce
  • 1 (14.5-ounce) can chicken broth
  • 1 cup St. James Winery Friendship School White Wine
  • 1 cup half and half cream
  • 1 (2.5 ounce) package country style gravy mix
  • 8 ounces crabmeat
  • 6 drops hot sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Melt butter in a large saucepan over low heat. Stir in flour all at once, and cook until bubbly. Stir in crab seasoning and Worcestershire sauce. Gradually stir in chicken broth, wine, and half-and-half.
  2. Prepare gravy according to package directions and stir into soup. Thin with more half-and-half if necessary. Simmer 10 minutes, stirring occasionally.
  3. Stir in crabmeat. Season with hot sauce, salt, and pepper. Simmer 2 minutes, or until heated through.
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