Blackberry Wine Cake
1 box white cake mix
1 - 3 oz. package blackberry (or other berry flavor) Jello
3/4 cup vegetable oil
1 cup Brown County Winery Blackberry (or Red Raspberry) Wine
1 cup pecans
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 the cake as soon as it is removed from the oven. Cool and serve.
1/2 stick butter
1/2 cup Blackberry Wine
1/4 box powdered sugar
Melt the butter over low heat, add the wine and sugar and blend.
Chocolate Port Sauce
3/4 cup whipping cream
1/4 cup whole milk
1/4 cup butter (1/2 stick)
8 oz. bittersweet or semi-sweet chocolate chopped
1/4 cup Brown County Winery Old Barrel Port
Bring whipping cream, milk and butter to a simmer in a small saucepan. Remove saucepan from heat and add chocolate. Whisk mixture until smooth, stir in Port. Try serving over ice cream or brownies!
Sugar Crusted Wine Biscotti
3 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup sugar
1 cup chopped walnut
3/4 cup chopped cranberries
1/2 cup Brown County Winery Vista Red Wine
Mix together the oil, sugar and vanilla. Blend in the eggs and wine. Fold in the dry ingredients to make a smooth batter, then stir in the nuts and berries. Spread or spoon the batter onto a greased baking sheet in strips about 9" long by 4-5" across. Bake at 350 until set and golden, 28-35 minutes. Cool for 15 minutes.
Set out two plates, fill one with the wine and the other with the cinnamon sugar mixture. Cut the baked cookies on the diagonal about 1/2" thick. Dip one side in the wine then in the sugar mixture. Lay the cookies sugar side down on the baking sheet and bake again about 30-35 minutes, turning them once after 20 minutes.
1/2 cup Brown County Winery Red Wine
Cinnamon and sugar mixture
Cranberry Apple Wine Sauce
Cranberry Apple Wine
F.R.O.G. jam (fig, raspberry, orange and ginger preserves)
Reduce the wine, add brown sugar and F.R.O.G. jam to taste and continue to cook until reaches the desired consistency. Serve over meatballs.
Plum Wine Sauce
1 tablespoon olive oil
1 cup chopped shallots
1 bottle Brown County Winery Plum Wine
2 cups plum butter
1 cup craisins (dried cranberries)
salt & pepper to taste
Heat oil in pan and sauté shallots. Add wine and cook until reduced by half. Add plum butter, craisins, salt and pepper to taste. Serve warm over pork tenderloin.