4 Grand River Valley Wineries Share Their Holiday Recipes
The Season of Gratitude
Looking to add something new to your holiday menu this year? A few of our Grand River Valley wineries chimed in with some of their favorite recipes! Discover a new dish to try and support our local wineries this holiday season!
M Cellars Apple Sparkling Blanc Noir Sangria
Ingredients:
1 cup chopped green apples
½ cup halved red grapes; seedless
1 cup pomegranate arils
½ bottle chilled sparkling apple cider (about 12 oz)
1 bottle chilled M Cellars Blanc Noir (about 25 oz)
Garnish: mint sprigs
Directions:
Chop the fruits and allow them to chill in the refrigerator for atleast 2 hours.
In a large pitcher add the fruits, sparkling apple cider and M Cellars Blanc Noir.
Add a couple of fresh mint sprigs and serve.
Laurentia Vineyard & Winery’s Poached Pears Filled with Chocolate
Ingredients:
1 ½ Cups Sugar
Juice of 1 Lemon
4 Medium Pears, Peeled with the Stem Intact
¾ Cup Heavy Cream
8 ounces Semisweet Chocolate, Grated
1 Cup Crème Anglaise
1 Cup Green Pistachios, Shelled, Skinned, and Chopped
Directions:
In a deep nonreactive saucepan, bring sugar and 4 cups water to a boil. Add lemon juice and pears, reduce heat and poach pears until soft but not mushy, about 30 minutes. Remove from heat and allow pears to cool in syrup. Cover and chill overnight.
In a heavy nonreactive saucepan, bring cream to a boil. Remove from heat and stir in chocolate until melted completely, about 5 minutes. Set ganache aside in a cool place until ready to use.
Drain pears well on paper towels. Carefully cut off the top part of each pear closet to stem (about one-fourth the height of pear) and reserve. With a small spoon or melon-ball cutter, make a large cavity in the bottom part of each pear.
Carefully warm chocolate ganache over barely simmering water, stirring until the consistency is soft and spreadable. Fit a pastry bag with a ¼-inch star tip and fill each pear with ganache. Allow chocolate to overflow slightly. Replace reserved top part of pear.
Pour a small amount of crème anglaise on the bottom of 4 individual shallow dessert bowls. Carefully place a filled pear in the center of each. Garnish with chopped pistachios.
Makes 4 servings
Day Dream Farm American Pie Chicken
Ingredients:
1LB. Chicken Breast (Pork Chops work well too!)
2 TBS Butter
3/4 cup American Pie Mead
Mrs. Dash Lemon Garlic
Directions:
Pat Chicken dry & season with Mrs. Dash.
Melt butter in skillet
Add chicken and brown on both sides
Remove chicken and add DDF mead to deglaze pan
Replace chicken, reduce heat to medium low and simmer 30 minutes.
Enjoy!
Baci Winery’s Mushroom Bolognese
Ingredients:
1 ea. Tomatoes, canned, seeded, pushed through a perforated pan
2 oz EVOO
6 oz. White Onion, brunoise
3 oz. Carrot, brunoise
3 oz. Celery, brunoise
1 Gal. Button or Cremini Mushroom, minced
2 C. White Wine
1/4 C. Basil, chiffonade
1/4 C. Parsley, minced
Directions:
Sweat the onion, carrot, and celery in the EVOO until soft and translucent.
Add the mushrooms and continue to sweat until almost au sec.
Deglaze with the white wine until au sec.
Add the tomatoes and herbs, and stew for 2 hours on low heat, stirring regularly to avoid scorching.
Cool on sheet tray in refrigerator
For Plating: Scoop a generous portion of mushroom bolognese into a pan with your favorite pasta and cook. Garnish the dish with House made ricotta or your favorite parmesan cheese and fresh cut basil.
Pairs with 2021 Pinot Noir. Notes of dried cherry, cranberries, rosemary and forest floor. Tart acidity with medium tannins.
Are you interested in joining our list? Email elyse@tourlakecounty.com to learn more about how to partner with Tour Lake County!