wyldewoodcellars.com

Order Online

Locations

1-800-711-9748

Wyldewood Cellars Green Devil Marinade

 

1 cup Green Devil Jalapeño wine

4 tsp Italian spices

5 cups water

1/3 cup sugar

1/3 cup salt

 

Blend together and soak food for 24 hours

We brine our Thanksgiving Turkey with this at the Winery, and it is the best thing we can eat.

 

Wyldewood Cellars Party Punch

 

2 bottles Wyldewood Cellars Chardonnay wine

1 lime

1 orange

2 liters of Sprite or 7UP

Strawberries for garnish

 

  • Slice the lime and orange into thin slices.
  • In a large punch bowl, combine the wine, limes, oranges, and soda.
  • Slice some fresh strawberries and add them to the punch.

**The punch is best if the soda is added just before serving.

Wyldewood Cellars Cheese Fondue

 

6 oz shredded Swiss cheese

6 oz shredded yellow cheese

2 tbsp flour

1 cup Wyldewood Cellars Semi-Dry Elderberry Wine

1/8 tsp black pepper

 

  • In a bowl blend flour and cheeses.
  • In a 2 quart saucepan, heat wine until hot, but not boiling.
  • Reduce heat and add cheese mixture slowly.
  • Stir constantly until it thickens and cheese melts.
  • Stir in pepper.
  • Serve immediately or in a fondue pot with sliced vegetables and cubed French bread.

Elderberry Vinaigrette

 

1 Cup Wyldewood Cellars Elderberry Vinegar

1 Cup Olive Oil

1 Cup Water

Sugar to taste (Or you can use Wyldewood Cellars Elderberry Syrup)

 

  • Mix all ingredients and serve over fresh salad or spinach.

Elderberry Wine Marinade

 

1 cup Wyldewood Cellars Elderberry Wine

1 cup Worcestershire Sauce

1 - 2 Tbsp Garlic powder

1 - 2Tbsp Onion Powder

Salt

Pepper

 

  • Mix the Wine, Worcestershire sauce, Garlic Powder, Onion Powder
  • Pour over meat and add salt and pepper to taste
  • Let the meat sit in the marinade overnight in the refrigerator, turning it in the marinade at least once or twice.
  • Grill over charcoal and add remaining marinade over the meat as it cooks.
  • Serve with Mushrooms & Onions in Butter & Wine Sauce

Mushrooms and Onions in a Butter and Wine Sauce

 

1 Lb Fresh Mushrooms – sliced

1 Med. Onion – slivered

3/4 Stick Butter

3/4 Cup Wyldewood Cellars Elderberry Wine

 

  • Saute Mushrooms and Onions in the melted butter until softened.
  • Add Wine and simmer until ready to serve

Elderberry Soup with Dumplings and Apples

 

8 cups elderberry juice

4 teas. lemon peel

2 oz. of grated tapioca

1 lb of sour apples, chopped with peel

1 lb corn starch

1 lb sugar

1/8 cup of rum (optional)

dumplings- see recipe below

 

  • Mix juice with lemon peel and bring to a boil.
  • Add tapioca and stir until boiling.
  • Add chopped apples with the peel.
  • Simmer for 15 minutes.
  • Add sugar and rum to taste.
  • Serve over dumplings.

**As an alternative, replace the apples with fresh or canned quince, and do not add rum or tapioca.**

  • To make dumplings, mix 1 cup milk with 1oz butter and a dash of salt and nutmeg.
  • Bring to a boil, sift in 1 pound of flour and stir well.
  • Take the mix off the stove and pour into a bowl.
  • Immediately mix in two eggs.
  • Drop teaspoonfuls of mix into boiling salt water and simmer for 10-15 minutes.

Chicken in Sand Plum Wine Sauce

 

5 lbs Boneless Chicken Breast or Strips

1 Bottle Wyldewood Cellars Sand Plum Wine

1 8.5 oz. Jar Wyldewood Cellars Sand Plum Jelly

About 1/4 Cup Corn Starch - to Thicken Sauce

Garlic and Herb Seasoning

 

  • Marinate the Chicken overnight in the Wyldewood Cellars Sand Plum Wine and Sprinkle Garlic and Herb Seasoning liberally over meat. Turn at least once or twice during marinating.

To cook –

  • Grill chicken and cover with the sauce to serve - OR -
  • Place in baking pan and cover with sauce
  • Bake at 350 for an hour or until chicken is done.

To make Sauce-

  • Mix the Wyldewood Cellars Sand Plum Wine marinade in a sauce pan over a med/hi heat. Add jar of Wyldewood Cellars Sand Plum Jelly and cornstarch to thicken. Bring to a boil and cook until thick.

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Pasta with Salmon and Peas

Serves 4

 

1 package frozen peas

2 minced garlic cloves

1 tsp butter

1 cup milk

2 tsp cornstarch

¼ cup Wyldewood Cellars Sand Plum Dry Wine

1 cup cooked flaked salmon

½ cup grated Parmesan cheese

1/8 tsp cayenne pepper

Your choice of cooked pasta

 

  • Sauté peas and butter.
  • Dissolve cornstarch in milk and add to the skillet with the peas and butter.
  • Cook until thick, stirring constantly, about 2 minutes.
  • Add the wine and cook for another 2 minutes.
  • Add salmon and cook until heated thoroughly.
  • Remove from heat and stir in Parmesan cheese and cayenne pepper.
  • Add salt and pepper to taste.
  • Pour the sauce over the cooked pasta.

**May add strips of prosciutto ham to the peas.

Tortellini with Ham Sauce

Serves 4

 

1 tbsp unsalted butter

1/3 cup Wyldewood Cellars Muscat Wine

½ cup heavy cream

Pinch black pepper

1/3 cup grated parmesan cheese

6 slices prosciutto ham

Cooked Tortellini

 

  • Cut ham into tiny pieces and sauté in butter for 1-2 minutes.
  • Add cream and bring to a simmer.
  • Once the sauce is simmering, add wine and pepper.
  • Simmer for about 10 minutes.
  • Pour the sauce over the cooked tortellini.
  • Sprinkle with Parmesan cheese and serve.

White Wine Sauce with Chicken

 

4 boneless, skinless chicken breasts

½ cup whipping cream

1 tbsp vegetable oil

¼ cup Wyldewood Cellars Chardonnay Wine

1 tsp Dijon mustard

½ tsp salt

6 chopped green onions

 

  • Cut each chicken breast into three equal pieces.
  • Heat oil in skillet, add chicken to skillet and cook until the chicken is thoroughly cooked.
  • Stir in remaining ingredients.
  • Heat to boiling for about 15 minutes, or until sauce is thickened.
  • Garnish with the green onion pieces.
Wyldewood Cellars Winery - © 2017-2018 MUST BE 21 or Older to Order. An adult signature (21+) is required for delivery for any wine sales.

WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects.

For more information go to www.P65Warnings.ca.gov/alcohol

1-800-711-9748

Wyldewood Cellars Winery - © 2017-2018 MUST BE 21 or Older to Order. An adult signature (21+) is required for delivery for any wine sales.

WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects.

For more information go to www.P65Warnings.ca.gov/alcohol

wyldewoodcellars.com

Order Online

Locations

1-800-711-9748

Wyldewood Cellars Green Devil Marinade

 

1 cup Green Devil Jalapeño wine

4 tsp Italian spices

5 cups water

1/3 cup sugar

1/3 cup salt

 

Blend together and soak food for 24 hours

We brine our Thanksgiving Turkey with this at the Winery,

and it is the best thing we can eat.

 

 

Wyldewood Cellars Party Punch

 

2 bottles Wyldewood Cellars Chardonnay wine

1 lime

1 orange

2 liters of Sprite or 7UP

Strawberries for garnish

 

  • Slice the lime and orange into thin slices.
  • In a large punch bowl, combine the wine, limes, oranges, and soda.
  • Slice some fresh strawberries and add them to the punch.

**The punch is best if the soda is added just before serving.

Wyldewood Cellars Cheese Fondue

 

6 oz shredded Swiss cheese

6 oz shredded yellow cheese

2 tbsp flour

1 cup Wyldewood Cellars Semi-Dry Elderberry Wine

1/8 tsp black pepper

 

  • In a bowl blend flour and cheeses.
  • In a 2 quart saucepan, heat wine until hot, but not boiling.
  • Reduce heat and add cheese mixture slowly.
  • Stir constantly until it thickens and cheese melts.
  • Stir in pepper.
  • Serve immediately or in a fondue pot with sliced vegetables and cubed French bread.

Elderberry Vinaigrette

 

1 Cup Wyldewood Cellars Elderberry Vinegar

1 Cup Olive Oil

1 Cup Water

Sugar to taste (Or you can use Wyldewood Cellars Elderberry Syrup)

 

  • Mix all ingredients and serve over fresh salad or spinach.

Elderberry Wine Marinade

 

1 cup Wyldewood Cellars Elderberry Wine

1 cup Worcestershire Sauce

1 - 2 Tbsp Garlic powder

1 - 2Tbsp Onion Powder

Salt

Pepper

 

  • Mix the Wine, Worcestershire sauce, Garlic Powder, Onion Powder
  • Pour over meat and add salt and pepper to taste
  • Let the meat sit in the marinade overnight in the refrigerator, turning it in the marinade at least once or twice.
  • Grill over charcoal and add remaining marinade over the meat as it cooks.
  • Serve with Mushrooms & Onions in Butter & Wine Sauce

Chicken in Sand Plum Wine Sauce

 

5 lbs Boneless Chicken Breast or Strips

1 Bottle Wyldewood Cellars Sand Plum Wine

1 8.5 oz. Jar Wyldewood Cellars Sand Plum Jelly

About 1/4 Cup Corn Starch - to Thicken Sauce

Garlic and Herb Seasoning

 

  • Marinate the Chicken overnight in the Wyldewood Cellars Sand Plum Wine and Sprinkle Garlic and Herb Seasoning liberally over meat. Turn at least once or twice during marinating.

To cook –

  • Grill chicken and cover with the sauce to serve - OR -
  • Place in baking pan and cover with sauce
  • Bake at 350 for an hour or until chicken is done.

To make Sauce-

  • Mix the Wyldewood Cellars Sand Plum Wine marinade in a sauce pan over a med/hi heat. Add jar of Wyldewood Cellars Sand Plum Jelly and cornstarch to thicken. Bring to a boil and cook until thick.

Follow us on

for more recipes

Mushrooms and Onions in a Butter and Wine Sauce

 

1 Lb Fresh Mushrooms – sliced

1 Med. Onion – slivered

3/4 Stick Butter

3/4 Cup Wyldewood Cellars Elderberry Wine

 

  • Saute Mushrooms and Onions in the melted butter until softened.
  • Add Wine and simmer until ready to serve

Elderberry Soup with Dumplings and Apples

 

8 cups elderberry juice

4 teas. lemon peel

2 oz. of grated tapioca

1 lb of sour apples, chopped with peel

1 lb corn starch

1 lb sugar

1/8 cup of rum (optional)

dumplings- see recipe below

 

  • Mix juice with lemon peel and bring to a boil.
  • Add tapioca and stir until boiling.
  • Add chopped apples with the peel.
  • Simmer for 15 minutes.
  • Add sugar and rum to taste.
  • Serve over dumplings.

**As an alternative, replace the apples with fresh or canned quince, and do not add rum or tapioca.**

  • To make dumplings, mix 1 cup milk with 1oz butter and a dash of salt and nutmeg.
  • Bring to a boil, sift in 1 pound of flour and stir well.
  • Take the mix off the stove and pour into a bowl.
  • Immediately mix in two eggs.
  • Drop teaspoonfuls of mix into boiling salt water and simmer for 10-15 minutes.

Pasta with Salmon and Peas

Serves 4

 

1 package frozen peas

2 minced garlic cloves

1 tsp butter

1 cup milk

2 tsp cornstarch

¼ cup Wyldewood Cellars Sand Plum Dry Wine

1 cup cooked flaked salmon

½ cup grated Parmesan cheese

1/8 tsp cayenne pepper

Your choice of cooked pasta

 

  • Sauté peas and butter.
  • Dissolve cornstarch in milk and add to the skillet with the peas and butter.
  • Cook until thick, stirring constantly, about 2 minutes.
  • Add the wine and cook for another 2 minutes.
  • Add salmon and cook until heated thoroughly.
  • Remove from heat and stir in parmesan cheese and cayenne pepper.
  • Add salt and pepper to taste.
  • Pour the sauce over the cooked pasta.

**May add strips of prosciutto ham to the peas.

Tortellini with Ham Sauce

Serves 4

 

1 tbsp unsalted butter

1/3 cup Wyldewood Cellars Muscat Wine

½ cup heavy cream

Pinch black pepper

1/3 cup grated parmesan cheese

6 slices prosciutto ham

Cooked Tortellini

 

  • Cut ham into tiny pieces and sauté in butter for 1-2 minutes.
  • Add cream and bring to a simmer.
  • Once the sauce is simmering, add wine and pepper.
  • Simmer for about 10 minutes.
  • Pour the sauce over the cooked tortellini.
  • Sprinkle with Parmesan cheese and serve.

White Wine Sauce with Chicken

 

4 boneless, skinless chicken breasts

½ cup whipping cream

1 tbsp vegetable oil

¼ cup Wyldewood Cellars Chardonnay Wine

1 tsp Dijon mustard

½ tsp salt

6 chopped green onions

 

  • Cut each chicken breast into three equal pieces.
  • Heat oil in skillet, add chicken to skillet and cook until the chicken is thoroughly cooked.
  • Stir in remaining ingredients.
  • Heat to boiling for about 15 minutes, or until sauce is thickened.
  • Garnish with the green onion pieces.
Wyldewood Cellars Winery - © 2017-2018 MUST BE 21 or Older to Order. An adult signature (21+) is required for delivery for any wine sales.

WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk,

and, during pregnancy, can cause birth defects.

For more information go to www.P65Warnings.ca.gov/alcohol

Wyldewood Cellars Winery - © 2017-2018 MUST BE 21 or Older to Order. An adult signature (21+) is required for delivery for any wine sales.

WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk,

and, during pregnancy, can cause birth defects.

For more information go to www.P65Warnings.ca.gov/alcohol

Wyldewood Cellars Winery - © 2017-2018 MUST BE 21 or Older to Order. An adult signature (21+) is required for delivery for any wine sales.

WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase

cancer risk, and, during pregnancy, can cause birth defects.

For more information go to www.P65Warnings.ca.gov/alcohol

Wyldewood Cellars Green Devil Marinade - SO GOOD!

 

1 cup Green Devil Jalapeno wine

4 tsp Italian spices

5 cups water

1/3 cup sugar

1/3 cup salt

 

Blend together and soak food for 24 hours
   We brine our Thanksgiving Turkey with this at the Winery,

and it is the best thing we can eat.

 

Wyldewood Cellars Party Punch

 

2 bottles Wyldewood Cellars Chardonnay wine

1 lime

1 orange

2 liters of Sprite or 7UP

Strawberries for garnish

 

  • Slice the lime and orange into thin slices.
  • In a large punch bowl, combine the wine, limes, oranges, and soda.
  • Slice some fresh strawberries and add them to the punch.

**The punch is best if the soda is added just before serving.

Wyldewood Cellars Cheese Fondue

 

6 oz shredded Swiss cheese

6 oz shredded yellow cheese

2 tbsp flour

1 cup Wyldewood Cellars Semi-Dry Elderberry Wine

1/8 tsp black pepper

 

  • In a bowl blend flour and cheeses.
  • In a 2 quart saucepan, heat wine until hot, but not boiling.
  • Reduce heat and add cheese mixture slowly.
  • Stir constantly until it thickens and cheese melts.
  • Stir in pepper.
  • Serve immediately or in a fondue pot with sliced vegetables and cubed French bread.

Elderberry Vinaigrette

 

1 Cup Wyldewood Cellars Elderberry Vinegar

1 Cup Olive Oil

1 Cup Water

Sugar to taste (Or you can use Wyldewood Cellars Elderberry Syrup)

 

  • Mix all ingredients and serve over fresh salad or spinach.

Elderberry Wine Marinade

 

1 cup Wyldewood Cellars Elderberry Wine

1 cup Worcestershire Sauce

1 - 2 Tbsp Garlic powder

1 - 2Tbsp Onion Powder

Salt

Pepper

 

  • Mix the Wine, Worcestershire sauce, Garlic Powder, Onion Powder
  • Pour over meat and add salt and pepper to taste
  • Let the meat sit in the marinade overnight in the refrigerator, turning it in the marinade at least once or twice.
  • Grill over charcoal and add remaining marinade over the meat as it cooks.
  • Serve with Mushrooms & Onions in Butter & Wine Sauce

Mushrooms and Onions in a Butter and Wine Sauce

 

1 Lb Fresh Mushrooms – sliced

1 Med. Onion – slivered

3/4 Stick Butter

3/4 Cup Wyldewood Cellars Elderberry Wine

 

  • Saute Mushrooms and Onions in the melted butter until softened.
  • Add Wine and simmer until ready to serve

Elderberry Soup with Dumplings and Apples

 

8 cups elderberry juice

4 teas. lemon peel

2 oz. of grated tapioca

1 lb of sour apples, chopped with peel

1 lb corn starch

1 lb sugar

1/8 cup of rum (optional)

dumplings- see recipe below

 

  • Mix juice with lemon peel and bring to a boil.
  • Add tapioca and stir until boiling.
  • Add chopped apples with the peel.
  • Simmer for 15 minutes.
  • Add sugar and rum to taste.
  • Serve over dumplings.

**As an alternative, replace the apples with fresh or canned quince, and do not add rum or tapioca.**

  • To make dumplings, mix 1 cup milk with 1oz butter and a dash of salt and nutmeg.
  • Bring to a boil, sift in 1 pound of flour and stir well.
  • Take the mix off the stove and pour into a bowl.
  • Immediately mix in two eggs.
  • Drop teaspoonfuls of mix into boiling salt water and simmer for 10-15 minutes.

Chicken in Sand Plum Wine Sauce

 

5 lbs Boneless Chicken Breast or Strips

1 Bottle Wyldewood Cellars Sand Plum Wine

1 8.5 oz. Jar Wyldewood Cellars Sand Plum Jelly

About 1/4 Cup Corn Starch - to Thicken Sauce

Garlic and Herb Seasoning

 

  • Marinate the Chicken overnight in the Wyldewood Cellars Sand Plum Wine and Sprinkle Garlic and Herb Seasoning liberally over meat. Turn at least once or twice during marinating.

To cook –

  • Grill chicken and cover with the sauce to serve - OR -
  • Place in baking pan and cover with sauce
  • Bake at 350 for an hour or until chicken is done.

To make Sauce-

  • Mix the Wyldewood Cellars Sand Plum Wine marinade in a sauce pan over a med/hi heat. Add jar of Wyldewood Cellars Sand Plum Jelly and cornstarch to thicken. Bring to a boil and cook until thick.

Pasta with Salmon and Peas

Serves 4

 

1 package frozen peas

2 minced garlic cloves

1 tsp butter

1 cup milk

2 tsp cornstarch

¼ cup Wyldewood Cellars Sand Plum Dry Wine

1 cup cooked flaked salmon

½ cup grated Parmesan cheese

1/8 tsp cayenne pepper

Your choice of cooked pasta

 

  • Sauté peas and butter.
  • Dissolve cornstarch in milk and add to the skillet with the peas and butter.
  • Cook until thick, stirring constantly, about 2 minutes.
  • Add the wine and cook for another 2 minutes.
  • Add salmon and cook until heated thoroughly.
  • Remove from heat and stir in parmesan cheese and cayenne pepper.
  • Add salt and pepper to taste.
  • Pour the sauce over the cooked pasta.

**May add strips of prosciutto ham to the peas.

Tortellini with Ham Sauce

Serves 4

 

1 tbsp unsalted butter

1/3 cup Wyldewood Cellars Muscat Wine

½ cup heavy cream

Pinch black pepper

1/3 cup grated parmesan cheese

6 slices prosciutto ham

Cooked Tortellini

 

  • Cut ham into tiny pieces and sauté in butter for 1-2 minutes.
  • Add cream and bring to a simmer.
  • Once the sauce is simmering, add wine and pepper.
  • Simmer for about 10 minutes.
  • Pour the sauce over the cooked tortellini.
  • Sprinkle with Parmesan cheese and serve.

White Wine Sauce with Chicken

 

4 boneless, skinless chicken breasts

½ cup whipping cream

1 tbsp vegetable oil

¼ cup Wyldewood Cellars Chardonnay Wine

1 tsp Dijon mustard

½ tsp salt

6 chopped green onions

 

  • Cut each chicken breast into three equal pieces.
  • Heat oil in skillet, add chicken to skillet and cook until the chicken is thoroughly cooked.
  • Stir in remaining ingredients.
  • Heat to boiling for about 15 minutes, or until sauce is thickened.
  • Garnish with the green onion pieces.

Follow us on

for more recipes

Wyldewood Cellars Winery - © 2017-2018 MUST BE 21 or Older to Order. An adult signature (21+) is required for delivery for any wine sales.

WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects.

For more information go to www.P65Warnings.ca.gov/alcohol