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Ingredients

Instructions

  1. Cut the watermelon into chunk with a knife or into balls using a melon baller, then place in a 9×13 glass dish.
  2. Pour the wine over the watermelon until all the pieces are covered.
  3. Cover the dish with plastic wrap and place in the refrigerator to marinate, at least 2 hours.

Serving Suggestion

Don’t ditch the marinade! The leftover marinade can be mixed with either sparkling water or lemon-lime soda and served in tall iced glasses. Garnish with a sprig of mint!

Ingredients

  • 3/4 cup St. James Winery Pioneer White Wine
  • 3/4 cup tomato and clam juice cocktail
  • 4 cloves garlic, peeled and sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound mussels, cleaned and de-bearded
  • 3 tablespoons butter

Instructions

  1. In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.
  2. Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven’t opened.
  3. Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it’s reduced to about 3/4 of a cup.
  4. Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.

Ingredients

  • 3 – 4 cups fresh fruit (strawberries, raspberries, blackberries, blueberries, and/or pitted cherries)
  • 3/4 cup sugar (less if your fruit is really ripe & sweet)
  • 3/4 bottle St. James Winery Fruit Wine (strawberry, raspberry, blackberry, blueberry, or cherry)
  • 2 tbsp fresh squeezed lemon juice

Instructions

  1. Combine all ingredients in a blender and blend for about 2 minutes.
  2. Pour into six 4-ounce popsicle molds, leaving room for expansion.
  3. Freeze until solid (6 hours or overnight)
  4. Run under warm water until popsicle releases from mold.

Ingredients

  • 1/4 cup St. James Winery Country White Wine
  • 1/2 cup mayonnaise
  • 3 tablespoons Parmesan cheese, grated
  • 1 tablespoon milk
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil, snipped
  • 1 (12-14 ounce) package frozen cheese tortellini, cooked and drained
  • 2 small sweet red peppers, diced
  • 2 small green peppers, diced
  • 2 small zucchini, sliced
  • 1 cup broccoli florets
  • 3/4 cup carrots, thinly sliced
  • 1/4 cup walnuts, chopped

Instructions

  1. Cook pasta according to package directions. Drain.
  2. In large mixing bowl combine pasta, sweet red pepper, broccoli flowerets, sliced carrots and zucchini.
  3. For dressing in a small mixing bowl stir together wine, mayonnaise, Parmesan cheese, basil, milk, pepper and garlic.
  4. Pour the dressing over the pasta mixture. Toss lightly to coat.
  5. Cover and chill for 4 to 24 hours.
  6. Before serving stir in nuts and if necessary additional milk to moisten.

 

Ingredients

  • 1-1/2 cups St. James Winery Friendship School Red Wine
  • 1-1/2 cups garlic and herb bread dipping oil
  • 1 onion, diced
  • 1 stalk celery, diced
  • 1 pound pasta, cooked
  • 1 (2.25-ounce) can sliced olives, drained
  • 1/4 cup parsley, chopped
  • asiago cheese, grated
  • salt
  • pepper

Instructions

  1. Bring wine to boil, then add onion and celery.
  2. Simmer until liquid evaporates, then remove from heat.
  3. Add bread dipper oil and olives. Pour over cooked pasta.
  4. Add chopped parsley.
  5. Garnish with grated asiago.
  6. Serve well-chilled.

Ingredients

Instructions

  1. In a medium bowl toss cheeses with the flour until evenly mixed.
  2. In a 2-quart saucepan, heat wine over medium high heat until very hot but NOT boiling.
  3. Reduce heat to medium low. Add one handful of the cheese mixture to the wine; stir constantly and vigorously until the cheese melts and the mixture is thick and smooth. Repeat with remaining cheese mixture.
  4. Stir in pepper.
  5. Serve immediately or in a heated fondue pot with your favorite bread and / or vegetables.

Ingredients

  • 1/4 cup St. James Winery Pioneer White Wine
  • 3/4 cup light raisins
  • 4 ounces macaroni pasta
  • 3/4 cup Greek olives or ripe olives, pitted, and quartered
  • 2 tablespoons olive oil or salad oil
  • 2 tablespoons lemon juice
  • 1 tablespoon basil
  • 1 tablespoon chopped green onion
  • 2 teaspoons Dijon-style mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. In a small saucepan heat the wine over medium heat just until warm. Add raisins. Let stand for 15 to 30 minutes to plump.
  2. Drain raisins, reserving wine. Set raisins and wine aside.
  3. Cook the pasta according to the directions.
  4. Meanwhile, in a screw top jar combine reserved wine, oil, lemon juice, basil, green onion, mustard, salt, and pepper.
  5. Cover and shake well.
  6. In a large mixing bowl toss together cooked pasta and raisins.
  7. Pour dressing over pasta mixture, and toss to coat.
  8. Cover and chill for 2 to 24 hours.

Ingredients

  • 6 cups thinly sliced cabbage
  • 1 cup cucumber, chopped
  • 1 cup tomato, chopped
  • 1 cup green bell pepper, chopped
  • 1 cup scallions, 2-inch julienne cut
  • 2/3 cup spicy vegetable juice cocktail
  • 1/4 cup St. James Winery Velvet Red Wine
  • 2 teaspoons sugar
  • 1 teaspoon celery seed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

Instructions

  1. Combine first five ingredients in a large bowl.
  2. Toss well and set aside.
  3. Combine vegetable juice and remaining ingredients, stir well.
  4. Pour over cabbage mixture and toss gently.
  5. Cover and chill 2 hours.
  6. Mix well before serving.

 

Ingredients

Instructions

  1. Whisk together all ingredients.
  2. Serve over spinach or mixed greens salad.

Ingredients

  • 4 grilled skinless, boneless chicken breast halves
  • 1 cup white sugar
  • 1/4 cup water
  • 1/2 cup St. James Winery Pioneer Red Wine
  • 1 cup orange juice
  • 1 teaspoon wasabi paste
  • 1/2 cup tomatoes, diced
  • 1/4 cup red onion, diced
  • 2 tablespoons fresh cilantro, chopped
  • 2 limes, juiced
  • 2 avocados, peeled, pitted and diced
  • salt and pepper to taste
  • hot sauce to taste
  • 1 (10-ounce) package mixed salad greens, rinsed and dried

Instructions

  1. Preheat oven to 400°F.
  2. Slice chicken strips and set aside.
  3. In a large, nonreactive pot, heat sugar and water together over medium high heat, stirring occasionally, until caramelized to a dark amber color.
  4. Remove from heat and slowly add wine. Return to heat and stir until all particles are dissolved. Stirring constantly, add orange juice and wasabi, adjusting the amount to taste.
  5. Brush chicken strips with the glaze, and then place on a baking sheet. Bake in the preheated oven until heated through.
  6. While chicken is warming, toss together the tomatoes, red onion, cilantro, lime juice, avocados, salt, pepper and hot sauce.
  7. Adjust seasonings to taste, and spoon mixture onto the greens. Top with warmed chicken strips and serve.