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.
Wyldewood Cellars Winery - © 2016

1-800-711-9748

Wyldewood Cellars Winery - © 2016

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.

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 - © 2016

1-800-711-9748

Wyldewood Cellars Winery - © 2016

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.
Wyldewood Cellars Winery - © 2016