| Complimentary Wine tasting and Sales Daily *** Mon-Thur: 10:00-5:00 Fri-Sat: 10:00-5:30 Sun: 11:00-5:00 *** 4520 State Road 46 East Nashville, IN 47448 *** (812)988-6144 (888)298-2984 Fax: (812)988-8285 |
Recipes
Artichoke Crab Dip
1 jar Brickstone Artichoke Tapenade
1 can crab meat
1/2 cup mayonnaise
1/4 cup parmesan cheese
Combine all ingredients, heat and
serve with crackers or vegetables.
1 jar Brickstone Artichoke Tapenade
1 can crab meat
1/2 cup mayonnaise
1/4 cup parmesan cheese
Combine all ingredients, heat and
serve with crackers or vegetables.
Blackberry Wine Cake
Cake
1 box of white cake mix
13oz box of Blackberry jello (or other berry flavor
3/4 cup vegetable oil
1 cup Brown County Winery Blackberry Wine
4 eggs
1 cup pecans
Glaze
1/2 Stick Butter Melt the butter over low
1/2 cup of Blackberry Wine heat add the wine sugar
1/4 box of powdered sugar and blend.
Grease and flour 2 loaf pans or one bundt pan. Line
the bottom of the pans with half of the nuts. Blend the
rest of the ingredients and pour over the nuts. Bake at
350 degrees for 50-60 minutes. Poke holes in the cake
with a toothpick and pour glaze over cake as soon as it
is removed from the oven. Cool and serve.
Cake
1 box of white cake mix
13oz box of Blackberry jello (or other berry flavor
3/4 cup vegetable oil
1 cup Brown County Winery Blackberry Wine
4 eggs
1 cup pecans
Glaze
1/2 Stick Butter Melt the butter over low
1/2 cup of Blackberry Wine heat add the wine sugar
1/4 box of powdered sugar and blend.
Grease and flour 2 loaf pans or one bundt pan. Line
the bottom of the pans with half of the nuts. Blend the
rest of the ingredients and pour over the nuts. Bake at
350 degrees for 50-60 minutes. Poke holes in the cake
with a toothpick and pour glaze over cake as soon as it
is removed from the oven. Cool and serve.
Mulled Wine
1 bottle of Vista Red or Cranberry Apple Wine
1/2-3/4 cup brown sugar
1/2 cup water
4 Brown County Winery spice bags
Heat all ingredients in a crock pot or on stove,
do not boil. Garnish with oranges, apples and
cinnamon sticks if desired. Serve warm.
1 bottle of Vista Red or Cranberry Apple Wine
1/2-3/4 cup brown sugar
1/2 cup water
4 Brown County Winery spice bags
Heat all ingredients in a crock pot or on stove,
do not boil. Garnish with oranges, apples and
cinnamon sticks if desired. Serve warm.
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Chocolate Mousse
1 1/2 cups of milk
1 1 oz. package of unflavored gelatin
1 6 oz. package of chocolate chips
1 teaspoon of vanilla
2 cups of frozen whipped topping
Pour milk in a medium saucepan. Sprinkle gelatin over
the milk and let it stand 1 minute. Then stir over
medium heat for 5 minutes. Add chocolate chips and
continue stirring until melted. Stir in vanilla. Let
mixture cool for 1 hour. Fold in the whipped topping.
Pour into a chocolate graham cracker crust and
refrigerate. Mousse can also be poured into wine glasses.
Garnish mousse with whipped cream and raspberries.
1 1/2 cups of milk
1 1 oz. package of unflavored gelatin
1 6 oz. package of chocolate chips
1 teaspoon of vanilla
2 cups of frozen whipped topping
Pour milk in a medium saucepan. Sprinkle gelatin over
the milk and let it stand 1 minute. Then stir over
medium heat for 5 minutes. Add chocolate chips and
continue stirring until melted. Stir in vanilla. Let
mixture cool for 1 hour. Fold in the whipped topping.
Pour into a chocolate graham cracker crust and
refrigerate. Mousse can also be poured into wine glasses.
Garnish mousse with whipped cream and raspberries.