Category: Recipes

We want to give a big thank you to our very own HR Generalist, Brandi Scoby for putting a Christmas twist on the Famous Chocolate Wafer Icebox Cake. Brandi thought our Almond Sparkling would add a delicious flavor to this already tasty dessert. She decided to her give her new idea a GO and added the Almond Sparkling while she was mixing up the whipped cream. She brought her cake to work for everyone to enjoy and she was correct, the Almond Sparkling adds a pure almond flavor with a hint of caramelized sugar to the cake. Yum! Next time you are at the winery, grab a bottle of Almond and give this famous dessert a try! 

INGREDIENTS:

1 pint plus ¼ cup heavy whipping cream

¼ cup Almond Sparkling

½ cup powdered sugar

1 package of Famous Chocolate Wafer Cookies

INSTRUCTIONS:

1. In a mixing bowl, whip the cream on high and add in Almond Sparkling and powdered sugar until it forms stiff peaks. 

2. Spread a teaspoon of whipped cream onto each wafer. Stack wafers together. Then stand on edge of serving platter to make log.

3. Frost with remaining whipped cream. Refrigerate at least 4 hours or overnight.

4. Decorate with seasonal sprinkles, chocolate chips, nuts, coconut shavings or serve as is! Enjoy!

Ingredients

Halloween Sprinkles 

Bowl or Paper Plate

Limes

Glasses

1 bottle Golden Jubilee 

1 bottle Peach Bellini Sparkling Wine 

1 bottle Watermelon Sparkling Wine 

Directions

Pour a generous amount of Halloween themed sprinkles onto a plate or bowl

Take your wine glass and coat rim with lime juice 

Dip rim of wine glass into Halloween sprinkles and slowly spin to coat 

Pour half glass of Golden Jubilee

Top of the rest of the glass with Peach Bellini Sparkling Wine, leaving a little room at the top

Splash in some Watermelon Sparkling Wine to create an “orange” Wicked Wilson  

Serve to your friends and family this Halloween. Cheers! 

RECIPES TO MAKE WITH OUR ORANGE MIMOSA SPARKLING WINE

CHAMPAGNE DREAMS
Orange Mimosa with pomegranate liquor, garnish with orange slice

CHOCOLATE OBSESSION
Orange Mimosa with chocolate liquor

THE INCORRIGIBLE
Orange Mimosa with pomegranate liquor and raspberry

AMERICAN GLORY
Orange Mimosa and lemonade

ORANGE BLOSSOM
Orange Mimosa and ginger liquor

ORANGE ROYALE
Acai berry liquor and top with Orange Mimosa

CHAMPAGNE COBBLER
Orange Mimosa with curacao and add lemon juice

MORNING GLORY
Orange Mimosa and cherry brandy with a dash of Bitters

MOON over MIMOSA (Beermosa) 
Orange Mimosa with Blue Moon or Shock Top (Belgium White Ale)

For more Sparkling Wine recipes, click HERE

Pumpkin Turkey Chili Recipe

To pair with 2020 Roussanne

Ingredients

1 large yellow onion, diced (about 2 cups)

1 medium bell pepper, red, yellow, or orange, diced

6 garlic cloves, minced

1 1/3 pounds ground turkey or chicken

1 15-oz. can white beans, drained and rinsed

1 28-ounce can diced tomatoes with liquid 

1/4 cup tomato paste, no salt added

1 14-oz. can pumpkin puree

1 cup reduced-sodium chicken broth

2 tablespoons chili powder

1 1/2 teaspoons ground cinnamon

2 1/2 teaspoons ground cumin

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper, optional

4 cups baby spinach leaves

avocado, optional

Sour cream or nonfat plain Greek yogurt, optional

cilantro, optional

Directions

Liberally coat a large pot or Dutch oven with oil spray and warm over medium-high heat. Add the onion and bell pepper sauté, stirring occasionally for about 7 minutes or until the onion softens. Add the garlic, stir everything together and cook until fragrant, about 30 seconds. Add the ground turkey or chicken. Use a spatula or a large spool to break up the meat as it cooks. Continue to cook about 6 to 7 minutes, until fully cooked. Add the beans, diced tomatoes, tomato paste, pumpkin puree, broth, chili powder, cocoa powder, cinnamon, cumin, black pepper, and optional cayenne pepper, and stir. Reduce heat and simmer for 20-30 minutes, stirring occasionally. Right before serving, add the spinach and mix throughout. Enjoy the chili with desired toppings, such as avocado, nonfat plain Greek yogurt, cilantro, and salsa. 

How to Make our Chef’s Famous “Balsamic Steak” 

Perfectly paired with our ’20 Viognier

INGREDIENTS

For the Marinade

1lb sirloin steak

2 tablespoons balsamic vinegar

1 tablespoon Worcestershire sauce

1/4 cup extra virgin olive oil

1/2 teaspoon Dijon mustard 

1/4 teaspoon garlic powder

1/2 teaspoon coarse salt

1/4 teaspoon ground black pepper 

For the Salad

1 cup cherry tomatoes, halved 

1/2 red onion, thinly sliced

4 oz. Gorgonzola cheese, crumbled 

2 heads endive lettuce, outer leaves removed, halved, and roughly chopped into 2 in. pieces 

6 cups mixed spring greens

1 corn on the cob, husk removed

1 tablespoon extra virgin olive oil for drizzling 

For the Gremolata

1 tablespoons basil leaves

2 table spoons parsley, minced 

1 clove garlic, minced

1 tablespoon lemon zest 

For the Balsamic Vinaigrette 

3 tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

1/2 tablespoon Dijon mustard

Dash of salt and fresh ground pepper

Directions

In a medium sized bowl, stir together ingredients for the marinade. Place steaks in a large zip-lock bag. Pour marinade over the steaks, seal the bag, and shake to coat. Chill in the fridge for 30 minutes. Make the gremolata: Combine the basil, parsley, lemon zest, and garlic in a small bowl. Set aside. Preheat a cast iron grill pan at a medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and liberally sprinkle salt and pepper. Using tongs, place on the heated grill. Cook each side until grill marks form on the corn kernels and they are somewhat softened, about 10 minutes total. When cool, slice corn kernels off the cob. Grill steak to a plate and let rest for five minutes. Slice thinly against the grain. In a small bowl, whisk together ingredients for vinaigrette. Toss together half of the vinaigrette, half of the gremolata, mixed greens, endives, tomatoes, gorgonzola, sliced corn, and red onion in a large bowl. Lay sliced steak on top of the salad. Drizzle steak and salad with gremolata and remaining vinaigrette as desired.