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Recipes from the
Winery Kitchen


ALMOND CHICKEN

3/4 cup Chardonnay
1 lb. boneless skinless chicken breast halves
1/4 cup extra virgin olive oil
1/2 cup each sliced green onions and sliced almonds
1 envelope Italian salad dressing mix

Wisk together the wine, olive oil, and salad dressing mix in small bowl . HEAT 1/4 cup of the dressing mixture in large skillet on medium heat. Add chicken: cook until cooked through and brown on both sides. ADD remaining dressing mixture, onions, and almonds. Cook 4 minutes stirring constantly. Serve over hot cooked pasta.




ALL-SEASON GRILLED CHICKEN

1 1/2 cups chili sauce
3/4 cup Darke Red
2 small garlic cloves, halved
1 1/2 tablespoons horseradish
1 teaspoon salt
4 bone-in chicken breasts

MIX chili sauce, wine, horseradish, garlic and salt in a bowl. Reserve 1/2 of the marinade. Add chicken to bowl; turn to coat. Marinate in refrigerator for about 5 minutes.
PREHEAT grill or broiler. Place chicken on grill or broiler. Discard marinade in bowl. Grill or broil chicken, turning and basting frequently with half of the reserve marinade, until done.
HEAT remaining reserved marinade in a small saucepan. Serve hot alongside chicken.
NOTE: For a less spicy sauce, use ketchup instead of chili sauce and omit the horseradish.
SUGGESTED WINE: Heart of the Valley



MARINATED BEEF

4 NY strip steaks or fillets
1 Cup Merlot
1/4 Cup Worcestershire sauce
2 crushed garlic toes
2 Tbs. olive oil
1 tsp. ground pepper
1/2 tsp. onion salt
1/2 crushed thyme

MIX all ingredients in glass baking dish. Place steaks in marinade, turning several times to coat. Cover. Place in refrigerator for at least one hour. Meat can be prepared on grill or under broiler to taste.
SUGGESTED WINE: Heart of the Valley Cabernet Sauvignon or Hunter Red



LEMON FISH

2 fish fillets (whitefish, haddock, orange roughy)
1/4 cup Viognier
sea salt
fresh ground pepper
chopped lemon herbs
paprika

POUR wine over fish. Lightly salt to taste. Grind pepper over fillet. Place herbs on fish. Sprinkle with paprika. If you desire more of a lemon flavor add lemon juice. The herbs will give a more delicate flavor. Bake fish approximately 15 minutes or less. Be careful not to overbake. This recipe can also be used in the microwave. Fish is done when flaky & moist. Garnish with lemon slices & grapes.
SUGGESTED WINE: Riesling



HUNTERS VALLEY SANGRIA

1 Bottle of Wedding White
1 jar of maraschino cherries
1 Bottle of Susquehanna Crossing
1 can of blackberries (optional)
1 lemon sliced thin
1 can of Sprite, 7-up or lemon lime soda
1 lime sliced thin
cup of lime juice
Chill all wines. Pour into a punch bowl or large pot. Add the fruit. Just before serving add some of the fruit.




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