We are pleased to share some of the recipes that we have prepared and served at the various wine trail events. Also included are some recipes that we haven’t served but that are our personal favorites, either because they utilize a Glorie wine in preparation or because they taste great when paired with a Glorie wine. Please feel free to email us feedback on your experience with our recipes or share one of your favorites for us to try!
Pasta Salad with Tomatoes, Arugula, Pine Nuts and Herb Dressing
(Pasta Primo Vino! 2017)
1/2 cup pine nuts, divided
1 pound rotini/fusilli pasta
1/2 cup parsley leaves
1/2 basil leaves
2 teaspoons chopped oregano leaves
1 garlic clove
1/3 cup mayonnaise
1/4 cup extra virgin olive lil
1-1/2 tablespoons fresh lemon juice
salt and pepper
2-1/2 cups baby arugula
2+ cups grape tomatoes, halved
1/2 cup sweet onion, diced small
Preheat the oven to 350 degrees. In a pie plate, toast 1/4 cup of the pine nuts until lightly golden and fragrant, about 7 minutes. (My oven took longer so I stirred the nuts a couple of times.)Set aside to cool.
Prepare rotini according to package directions for al dente pasta. Drain the pasta and rinse under cold water. Drain again, then transfer to a large bowl.
In a food processor, pulse the parsley, basil, oregano and garlic until coarsely chopped. Add the mayonnaise, olive oil, lemon juice and the remaining 1/4 cup of pine nuts. Process until smooth. Season with salt and pepper to taste.
Toss the rotini with the toasted pine nuts, arugula, tomatoes, sweet onion and herb dressing. Adjust seasoning to taste and serve with Glorie Riesling.
(Adapted from the recipe of the same name on FoodandWine.com)
Red Wine Hot Cocoa
This is THE hot drink of the season, and there are recipes for it all over the internet. I’m not sure where this one originated, so I’m not giving credit; I will say that the credit does not belong to me. The best pairing, IMHO, is with some cookies fresh out of the oven.
3 teaspoons unsweetened cocoa
4 teaspoons sugar
pinch of salt
1 cup milk
1/4 cup red wine
In a large mug, use a small whisk to combine cocoa, sugar, salt and a little bit of the milk. Slowly add all of the milk, whisking continuously. Set aside. Bring red wine (I used Red Monkey) to a slow simmer over low heat. Add the cocoa mixture to the red wine and bring to a boil, whisking frequently. Pour into the large mug and enjoy with cookies.
Comeback Sauce Holiday Dip
(Wreath Fineries at the Wineries 2016)
Comeback Sauce is a Mississippi original, though there is some disagreement over its actual origin. Rumor has it that it was first developed to be a distinctive house dressing at The Rotisserie restaurant in Jackson. People sometimes describe it as “like if remoulade and thousand island dressing got together and had a baby.” The original recipe was copied and tweaked many times. Salad dressing versions blend in 1/2 cup of salad oil, and it is also supposed to be tasty served over fried anything. College students reportedly flocked to the Mayflower restaurant in Jackson to eat the sauce on crackers. Our version comes from our dear friend Mary Beth who serves it to lucky guests at her home each year on Christmas Day. Mary Beth skips the oil and offers chips and raw veggies for dipping. It’s easy to whip up and keeps for days in the refrigerator, and whichever way you serve it, you can be sure people will taste it and come back for more.
1 cup mayonnaise
1/4 cup ketchup
1/4 cup chili sauce
1/3 cup onion, minced
2 cloves garlic, minced
1 teaspoon dry mustard
1 teaspoon black pepper
dash of paprika
dash of hot sauce
Blend all ingredients in a medium bowl and chill 2-3 hours. Serve drizzled on saltines or with chips and raw veggies.
Glorie-ous Celebration Sangria!
1 bottle Candy Ass Red
1 bottle Peach Wine
3 ounces (or to taste) Tuthilltown Apple Vodka
Frozen sliced peaches and strawberries
Blend wines and vodka in a pitcher or jug. Keep chilled until ready to serve; then add some frozen fruit slices to the pitcher to keep the sangria cold, or add a couple of pieces to each glass as you pour it. Let the celebration begin!
Ultimate Pizza Pasta Salad
(Pasta Primo Vino! 2016)
This year’s pasta dish came from thinking about pizza and what I love to have on it: onion and pepperoni. Then I added some red bell pepper for extra crunch and color. A few random notes: Use whatever pasta shape you like best. Adjust the amounts of the good stuff in the salad, according to what you like or don’t like. The amounts listed here worked for me. Same with the dressing. If you like more garlic or salt, add it! Please don’t try to save time by using pre-shredded cheese; fresh mozzarella is soooo much better. Use just half of the dressing if you’re not serving the salad right away. Add the other half just before serving.
1 – 16 oz. box rotini pasta
1-1/2 cups sweet onion. diced
1 cup red bell pepper, diced
1-1/2 cups turkey pepperoni slices, quartered
1 – 8 oz. ball fresh mozzarella, cut into small cubes
1 – 10 oz. package grape tomatoes, halved
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup water
2 cloves fresh garlic, minced
2 teaspoons Dijon mustard
1 teaspoon garlic powder
2 tablespoons sugar
1 teaspoon salt
4 tablespoons McCormick’s Salad Supreme
Follow package instructions to cook pasta. Drain and let cool for a couple of minutes, then toss with a little olive oil and spread out on a cookie sheet to cool completely. Once cool, transfer to a large bowl and add sweet onion, bell pepper, pepperoni, and mozzarella.
Put all dressing ingredients in a shaker jar and shake it, shake it, shake it. Pour all of the dressing over the salad if you’re going to be serving it within a couple of hours and, using a large spoon, gently turn the salad over to coat all with the dressing. Then add the tomatoes and give it a few more gentle turns to distribute the tomatoes. Serve cold with Glorie white wines.
Horseradish Cheese Spread
(Wreath Fineries at the Wineries 2015)
I love cheese, and I like things with a little bit of a kick; so it makes sense that I would love Horseradish Cheese Spread. You can buy it at any grocery store, but it’s so easy to make yourself, and it won’t be around long so you won’t miss the preservatives that the store-bought kinds have. My version is a little creamy and the sharp cheddar gets a triple flavor kick from horseradish, Worcestershire, and sriracha hot chili sauce. You can adjust these flavor boosters up or down to suit your palate.
6 oz. cream cheese, softened
1/4 cup mayonnaise
1 scallion chopped
1 tablespoon horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon sriracha hot chili sauce
pinch of salt (optional)
8 oz. block of sharp cheddar cheese, shredded
Place all ingredients except cheddar cheese in a medium bowl and blend with an electric mixer until fairly smooth. Blend in cheddar cheese with a large spoon, turning and folding until well-incorporated. Keep cold until serving time. Spread on slices of french bread and enjoy with friends and Glorie wine!