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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

Ingredients

  • 2 boneless pork loin chops, about 1-inch thick
  • salt
  • freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 cup reduced sodium chicken broth
  • 1/3 to 1/2 cup dried tart cherries
  • 3 tablespoons St. James Winery Cherry Wine
  • 1 tablespoon balsamic vinegar
  • dried red pepper flakes, to taste

Instructions

  1. Season pork chops with salt and pepper. Heat oil in a large skillet on high heat.
  2. Add pork chops; brown well, about 3 minutes per side. Remove to plate.
  3. Add onions to skillet; cook until tender, 3 to 5 minutes.
  4. Add chicken broth, dried cherries, wine, vinegar and red pepper flakes. Bring to a boil; boil rapidly on medium heat until broth is reduced by half.
  5. Reduce heat. Add pork chops to pan to heat through, 5 to 6 minutes. Internal temperature of the pork should be about 160°F.
  6. Add additional chicken broth or wine, if needed.
  7. Serve pork chops with cherry sauce spooned over them.

Cake Ingredients

  • 1/2 cup margarine
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon baking soda
  • 2 tablespoons cocoa
  • 2-1/2 cups flour
  • 2 ounces red food coloring
  • 1 teaspoon vinegar
  • 1 cup buttermilk

Frosting Ingredients

Cake Instructions

  1. Preheat oven to 350°F.
  2. Cream butter and sugar, then add eggs. Beat 1 minute.
  3. Make a paste of cocoa and food coloring and add to the mixture.
  4. Combine buttermilk, salt, vanilla, and flour, then add to the mixture, mixing well after each addition.
  5. In a small dish, mix soda with vinegar until it fizzes, then add to batter.
  6. Pour into 2 well-greased 9-inch cake pans. Bake for 30-40 minutes.

Frosting Instructions

  1. Make paste of flour and wine. Boil until thick, stirring constantly.
  2. Remove from stove, and cool.
  3. Cream butter and sugar, then add vanilla. Beat until no sugar granules are present.
  4. When no sugar granules are visible, gradually spoon cooled flour and wine mixture into creamed mixture.
  5. Beat well after each addition.
  6. Should looked like whipped cream when done.

Ingredients

  • 1 (18.25-ounce) devil’s food cake mix
  • 1 can cherry pie filling
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1 cup sugar
  • 1/3 cup milk
  • 5 tablespoons butter
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 350°F.
  2. Beat cake mix, pie filling, eggs, and extract with an electric mixer at low speed 20 seconds, increase speed to medium and beat one minute.
  3. Pour batter into a greased and floured 9×13 pan. Bake for 28 minutes. Cool cake on a wire rack 10 minutes.
  4. Bring sugar, milk and butter to a boil over medium heat, stirring occasionally; boil one minute. Remove from heat and stir in chocolate chips until melted and smooth. Quickly spread over warm cake.
  5. Cool completely.

Serving Suggestion

Serve with St. James Winery Cherry Wine or St. James Winery Estate Norton Wine!

Cake Ingredients

  • 10 ounces unsweetened chocolate
  • 3/4 cup butter
  • 5 egg yolks
  • 3/4 cup white sugar
  • 3/4 cup St. James Winery Norton Dessert Wine
  • 1/2 cup all-purpose flour
  • 5 egg whites
  • 1/2 teaspoon cream of tartar
  • 3 tablespoons white sugar

Glaze Ingredients

  • 1 cup semisweet chocolate
  • 1/2 cup butter
  • 1/2 tablespoon corn syrup
  • 1/2 cup St. James Winery Norton Dessert Wine
  • 1/2 teaspoon vanilla extract

Cake Instructions

  1. Preheat oven to 350°F. Grease a 10 inch bundt or tube pan.
  2. Melt unsweetened chocolate and 3/4 cup of butter on the stove or in the microwave. Heat until smooth and stir while this process is happening. Set aside and let the mixture cool to room temperature.
  3. In a large bowl, beat egg yolks and 3/4 cup of white sugar together with an electric mixer on high speed until light and fluffy.
  4. Gradually stir in the 3/4 cup of wine and flour.
  5. Fold in the cooled chocolate mixture.
  6. In a clean bowl, whip egg whites with cream of tartar until frothy. Gradually whisk in 3 tablespoons sugar, and continue to whip until stiff peaks form.
  7. Fold 1/3 of the whites into the batter, then quickly fold in the remaining whites until no streaks remain.
  8. Bake in preheated oven for about 45 minutes or until toothpick comes out clean.
  9. Cool completely in pan.

Glaze Instructions

  1. Combine chocolate chips, 1/2 cup butter and corn syrup. Heat on stove top or in microwave, stirring frequently until chocolate is melted.
  2. Stir in 1/2cup of Norton Dessert Wine and vanilla until mixture is smooth.
  3. Set aside and cool for about 30 minutes.
  4. Pour glaze over the cooled cake.

Ingredients

  • 1/4 cup St. James Winery Riesling Wine
  • 1 teaspoon fresh rosemary, chopped
  • 2 pounds medium sized shrimp
  • 1/4 cup lemon juice
  • 3 tablespoons olive oil
  • lemon zest
  • fresh ground salt
  • fresh ground pepper

Instructions

  1. Preheat oven to 450°F.
  2. Put a 9×13 baking dish into the heated oven for a few minutes to warm.
  3. Remove the baking dish from the oven, add half the olive oil to coat the bottom, then add the rosemary.
  4. Return the dish to the oven until the rosemary begins sizzling.
  5. Mix the wine with the lemon juice and zest, then add the remainder of the olive oil.
  6. Remove the baking dish from the oven, add the shrimp, the pour the wine, juice, and oil mixture over the shrimp.
  7. Season with fresh ground salt and pepper.
  8. Roast until shrimp turns pink, usually 10 to 12 minutes, depending on the size of the shrimp.

Serving Suggestion

Serve with wild rice and/or fresh sugarsnap peas.

Ingredients

  • 16-ounce jar marinated mushrooms
  • 1/4 cup St. James Winery Pioneer White Wine
  • 1 pound peeled, de-veined, medium size shrimp, pre-cooked
  • 1 (16-ounce) box fettuccine noodles
  • 2 cloves garlic, diced
  • 2 tablespoons olive oil
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1 cup heavy cream
  • 1/3 cup grated Parmesan cheese

Instructions

  1. Cook noodles according to package directions. Drain. Set aside.
  2. In a skillet heat olive oil over medium heat, add garlic and cook for 2 minutes.
  3. Add red and yellow peppers, stirring frequently until peppers are crisp tender.
  4. Add mushrooms and cook 5 minutes.
  5. Add cream and bring to a light boil.
  6. Add wine, reduce heat.
  7. Add shrimp and simmer until heated through.
  8. Pour mushroom/shrimp mixture over pasta.
  9. Add Parmesan cheese, then stir.

Ingredients

  • 2 teaspoons olive oil
  • 3 cloves garlic, chopped
  • 1/2 pound large shrimp, peeled and de-veined
  • 1/4 cup St. James Winery Riesling Wine
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup parsley, finely chopped (optional)

Instructions

  1. Sauté garlic in olive oil until soft, about two minutes.
  2. Add shrimp, wine, and red pepper flakes, and sauté until shrimp is no longer pink.
  3. Remove from heat, add parsley and toss to coat.

Variations

You may substitute St. James Winery Pioneer White Wine in place of the Riesling.

Ingredients

  • 40 unsalted soda crackers, crushed
  • 1 cup fresh bread crumbs
  • 1 tablespoon garlic powder
  • 1/2 cup butter, melted
  • 1 tablespoon Worcestershire sauce
  • 1 pinch ground black pepper
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup St. James Winery Pioneer White Wine
  • 16 jumbo shrimp, peeled and deveined, with tails

Instructions

  1. Preheat oven to 400°F.
  2. In a medium bowl, mix crushed crackers, bread crumbs and garlic powder.
  3. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in wine, using only enough to hold together the mixture.
  4. Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
  5. Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.

Serving Suggestion

Serve with a glass of St. James Winery Pioneer White Wine on the side!