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Ingredients

  • 1/4 cup St. James Winery Country White Wine
  • 1-1/3 cup rice, cooked
  • 1 (10.5-ounce) can cream of mushroom soup
  • 1 (10.5-ounce) can cream of celery soup
  • 1 cup milk
  • 1 pound of chicken
  • 1 (1.4-ounce) envelope dry onion soup mix

Instructions

  1. Preheat oven to 325°F. Grease a 9×13 baking dish.
  2. Mix first five ingredients and heat through. Pour into prepared baking dish.
  3. Place pieces of chicken over rice mixture.
  4. Sprinkle dry onion soup mix over chicken.
  5. Seal with foil and bake for 1 hour and 30 minutes or until chicken is tender.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 pound flaky white fish (cod, haddock or tilapia), cut into 1-1/2 inch pieces
  • 1 (14-ounce) can diced tomatoes
  • 1 Anaheim or poblano chili pepper, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons pimento stuffed green olives, sliced
  • 1 tablespoon capers, rinsed
  • 1 teaspoon dried oregano
  • 1/4 cup St. James Winery Pioneer White Wine
  • 1/4 cup water
  • 1 avocado, chopped

Instructions

  1. Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened. Add garlic and cook, stirring for 1 minute.
  2. Add fish, tomatoes and their juices, chili pepper, cilantro, olives, capers, wine and oregano.
  3. Add the water if mixture seems dry.
  4. Cover and simmer for 20 minutes.
  5. Serve warm or at room temperature.
  6. Garnish with avocado.

Ingredients

  • 3 mangoes, chilled and slice into cubes
  • 2 cups whipping cream, chilled
  • 1 cup condensed milk, chilled
  • 1 1/2 cup crushed Graham crackers
  • 5-6 pcs Graham crackers
  • 6 tbsp melted butter

Instructions

  1. In a 9 in cake pan mix crushed graham crackers and melted butter.
  2. Mix well then flatten to form the crust. Place in freeze while completing next steps.
  3. Whip the whipping cream until stiff peaks form.
  4. Gradually add the condensed milk, folding in by hand with a whisk or using the lowest setting on mixer.
  5. Remove the crust from the freezer, and cover with half the cream mixture/
  6. Place whole graham crackers to cover the top, then add the remainder of the cream mixture.
  7. Top with cubed mangoes.
  8. Cover cake pan with plastic wrap and refrigerate for 24 hours.
  9. For a firmer textured cake (a cross between cake & ice cream cake) place in freezer 2-3 hours before serving.

Notes

Serve with glasses of St. James Winery Mango Wine!

Cake Ingredients

  • 1 package yellow cake mix
  • 1 1lb-13 ounce can sliced peaches, well drained (reserve 2 tsp juice for frosting)
  • 3/4 cup St. James Winery Peach Wine
  • 3 eggs

Frosting Ingredients

  • 1 1/2 cups powdered sugar, sifted
  • 2 tsp reserved peach juice
  • 1 tsp almond flavoring

Instructions

  1. Preheat over to 350°.
  2. Mix cake mix, peaches and wine.
  3. Add eggs and beat until blended.
  4. Pour batter into buttered 9 x 13-inch pan and bake for 35 – 40 minutes.
  5. While the cake is in the oven, make the frosting by mixing powdered sugar, peach juice, and almond flavoring until smooth. Frost while the cake is still warm.

Ingredients

  • 4 tablespoons olive oil (split)
  • 1 (6-ounce) bag fresh spinach
  • 6 – 8 chicken cutlets (thin)
  • flour for dredging
  • 1 – 2 shallots finely diced
  • 8 ounces – 1 pound mushrooms, sliced
  • 1 tablespoon balsamic vinegar
  • 1/2 cup St. James Winery Pioneer White Wine
  • 1 cup chicken broth (1 cube chicken bouillon optional)
  • 8 ounces mozzarella cheese, sliced

Instructions

  1. Heat 1 tablespoon olive oil on stove top. Add spinach and cook until just wilted.
  2. Spread spinach in bottom of prepared 9×13 pan.
  3. Heat 2 tablespoons olive oil on stove.
  4. Dredge (lightly) chicken cutlets.
  5. Add to olive oil and cook on each side until golden brown.
  6. Place chicken on top of spinach in pan.
  7. Sauté shallots and mushrooms in pan (same pan/ don’t clean) until soft.
  8. Add balsamic vinegar and wine. Scrape pan.
  9. Add chicken broth and bring to a low boil until thickens.
  10. Place mozzarella over chicken, pour gravy on top.
  11. Cook 30 minutes, serve over noodles (egg or bowtie).

Quick Notes

For thicker sauce, add 2 tablespoons flour pre-mixed in water and add at the same time as the chicken broth

Ingredients

  • 4 tablespoons butter
  • 1/2 pound mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 pound beef, cut into cubes
  • 1 onion, chopped
  • 1 cup carrot, chopped
  • 1/2 cup celery, chopped
  • 1 cup potato, peeled and chopped
  • 6 cloves garlic, pressed
  • 3 (16-ounce) cans beef broth
  • 1-1/4 cup water
  • 1 (8-ounce) can tomato sauce
  • 1 cup St. James Winery Estate Norton Wine

Instructions

  1. In a large pot or Dutch oven melt butter over medium heat.
  2. Add mushrooms and sauté about 2 minutes. Remove from pot.
  3. Add oil and brown beef cubes.
  4. Add onion, carrot, celery, potato and garlic. Sauté about 15 minutes.
  5. Add broth, water, tomato sauce and mushrooms. Bring to a boil.
  6. Reduce heat and add wine. Simmer about 10 minutes and serve.

Ingredients

Instructions

  1. Preheat oven to 350°F.
  2. Wash and pat dry chicken breasts. Brown in oil. Salt and pepper to taste. Set aside.
  3. In a saucepan boil preserves and wine together for five minutes.
  4. Dissolve the cornstarch in a small amount of cold water and add mixture to the boiling preserves and wine.
  5. Boil 5 minutes. Remove from heat.
  6. Add lemon juice and stir.
  7. Pour a small amount of sauce in the bottom of a baking pan.
  8. Place chicken on top of sauce and pour the remainder of the sauce over the chicken.
  9. Bake for 20 minutes.
  10. Serve over rice.

Ingredients

  • 1/2 pound Italian sausage
  • 1 cup onion, chopped
  • 1 cloves garlic, minced
  • 1 (12-ounce) can tomatoes
  • 3 (14-ounce) cans beef broth
  • 1-1/2 cup St. James Winery Cynthiana Wine
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3 tablespoons parsley, chopped
  • 1 cup carrots, sliced
  • 1 green bell pepper, chopped
  • 2 zucchini, cut in 1/4-inch slices
  • 3 cups fresh or frozen tortellini
  • grated Parmesan cheese

Instructions

  1. Slice sausages thin and cook in a Dutch oven until lightly browned.
  2. Add garlic and onions. Sauté until limp, about 5 minutes.
  3. Add tomatoes and their liquid, break up tomatoes.
  4. Add broth, wine and oregano. Bring to a boil. Reduce heat and simmer covered for 30 minutes.
  5. Add parsley, pepper, carrots, zucchini and tortellini.
  6. Cover and simmer until tortellini are just cooked.
  7. Add basil and serve with freshly grated Parmesan cheese.

Variations

St. James Winery Estate Norton may be substituted for the Cynthiana.

Ingredients

  • 1 teaspoon garlic, minced
  • 4 teaspoons butter
  • 1/2 pound mushrooms, sliced
  • 1 onion, diced
  • 4 teaspoons flour
  • 2 cups beef broth
  • 1 cup St. James Winery Vignoles Wine
  • 8 ounces Brie cheese, rind removed
  • 1 cup heavy cream
  • salt
  • pepper

Instructions

  1. Sauté mushrooms, onion and garlic in butter until tender.
  2. Add flour and cook one minute, stirring constantly.
  3. Add broth and wine and bring to a boil. Reduce heat and simmer 10 minutes.
  4. Add cream and Brie. Simmer until cheese melts.
  5. Season to taste.

by Chef Timothy Grandinetti, C.E.C.

Ingredients

  • 5 tablespoons ginger, finely minced
  • 4 cups St. James Winery Blueberry Wine
  • 3 cups strawberries
  • 2 cups pineapple
  • 1-1/2 cups mango
  • lemon, lime, and orange zest
  • 3 cups water
  • 1-1/2 cups brown sugar
  • 1/4 cup orange juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1 cup blueberries
  • fresh mint

Instructions

  1. Cook and steep minced ginger with wine for 14 to 15 minutes.
  2. Strain and create ice cubes using 2 cups of the elixir, scattering tops with fresh blueberries.
  3. Freeze and reserve.
  4. In sauce pan combine remaining elixir (2 cups) with strawberries, pineapple, mango, and fruit zests. Cook 10 to 12 minutes over medium high heat.
  5. Add water, sugar, and fruit juices, then bring to a simmer.
  6. Remove from heat. In food processor, rip; then strain.
  7. Add blueberry ginger ice cubes.
  8. Garnish with mint.