Preheat oven to 350 degrees F.

Clean chicken thighs and pat dry. Mix remaining ingredients in a 9 x 12 inch baking pan. Add chicken thighs and mix with oil and seasoning. Place skin side up and bake for 45 minutes or until done.

Prepare sauce and pour over thighs. Serves 4.

Sauce

2 tablespoons margarine
1 tablespoon flour
1 teaspoon paprika
1  cup milk
4 oz. cream cheese
Salt & pepper to taste

Melt margarine in saucepan, add flour and mix thoroughly over medium heat.  When mixture bubbles, add paprika, salt and pepper. Add milk and stir until hot and thick. Cut cream cheese in chunks and blend in hot mixture, stirring continuously till all combined. Serve over chicken thighs. This is also a great sauce for pasta.

Brown oxtails in ¼ cup of vegetable oil in a large soup pot. Add water, bouillon, onions and garlic. Simmer on low about 4 hours, until meat falls off the bone. Add vegetables and simmer another hour, until vegetables are tender. Add Norton wine and serve.

Beat eggs until thick, then slowly add sugar. After mixture starts to thicken add sweetened condensed milk. Mix for 2 minutes. Add French vanilla pudding mix and mix on low speed for one minute.Add vanilla and 1 quart heavy cream and continue mixing on low for another minute. Put mixture in ice cream freezer. Layer ice, then rock salt and churn until thick. Makes 5 quarts

Cream Cheese Filling:
2 pkgs. (3 oz) cream cheese, softened
1/3 cup sugar
1 egg
¾ cup fresh raspberries
¾ cup fresh blueberries

Streusel Topping:
¼ cup all-purpose flour
2 tablespoons brown sugar
½ teaspoon ground cinnamon
1 tablespoon cold butter

In a large mixing bowl, cream butter and sugar. Add eggs; beat well. Combine flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper-lined muffin cups half full.

For filling, in a small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.

For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees for 25-30 minutes, or until a toothpick comes out clean.  Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Yield:  1 ½ dozen. Serve with chilled Raspberry Weisser Flieder!

For the Tenderloin:  Pre-heat oven to 350 degrees. Combine espresso powder, cocoa powder, chili powder, and brown sugar in a mixing bowl. Brush tenderloin with olive oil and generously coat all sides with dry spice mixture. Transfer tenderloin to shallow baking pan with wire rack. Roast uncovered on center oven rack until center reaches 155- 160 degrees. Remove from oven and let rest.

For the Sauce: Combine raspberries, sugar, and orange juice in a pan. Whisk cornstarch into 1 cup cold water. Add cornstarch mixture to saucepan and bring to boil. Simmer about 5 minutes, then add chocolate syrup. Continue to simmer until desired thickness. Remove from heat. (Optional: Puree sauce and sieve if no seeds are desired.)

Slice rested tenderloins into medallions about 3/8-inch thick. Spoon warm sauce over medallions.

Delicious with Three Saints Pinot Noir or Hermannhof Norton.

1 cup butter
3 (1-ounce) squares white chocolate, chopped
4 eggs
1-1/2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 cup white chocolate chips

Preheat oven to 350 degrees F. (175 degrees C) Grease a 9 x 13-inch baking pan.

Melt the butter and white chocolate together over low heat in a saucepan. Remove from heat and let cool slightly. Meanwhile, beat eggs with sugar and vanilla extract in a mixing bowl; mix in the butter mixture, and stir in the flour and salt until thoroughly combined. Scoop the batter into the prepared baking pan; sprinkle with white chocolate chips.

Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Allow to cool in pan for about 10 minutes before cutting into bars.

Makes 24 servings

Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda and salt in medium bowl; set aside. Melt ¼-inch chunks of chocolate with butter. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs and vanilla; mix on medium speed until combined. Reduce speed to low, gradually mix in flour mixture. Fold in chocolate chunks and chocolate crumb mixture (see second recipe).

Scoop batter using 1-½ inch ice cream scoop, place two inches apart on parchment- covered baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes.  Transfer on parchment to wire racks. Let cool 10 minutes before moving.

Chocolate Crumbs

2/3 cup flour
1 teaspoon cornstarch
½ cup sugar
2/3 cup cocoa powder, preferably Valrhona
1 teaspoon kosher salt
6 tablespoons butter, melted

Preheat oven to 300 degrees. Combine flour, cornstarch, sugar, cocoa powder and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed. Add butter and mix on low speed until the mixture forms small clumps. Spread clusters on a parchment-lined sheet. Bake 20 minutes, breaking up occasionally. Crumbs should still be slightly moist to the touch; they will dry and harden as they cool. Cool completely.

Stored in an airtight container, crumbs will keep fresh for a week at room temperature or a month in the fridge or freezer. Makes 2 ½ cups.

Pair these decadent delights with a glass of Bias Raspberry Bias Weisser Flieder and enjoy!

For the Soup

In a medium saucepan over medium heat, stir together whole milk, sweetened condensed milk and vanilla. Bring the mixture almost to a boil, stirring constantly. Remove from heat and let steep for 20 minutes.

Put the pan on low heat, add the chocolate and whisk until the chocolate melts. Combine cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes.

For the Infusion

Puree’ separately the grapefruit segments and kiwis and put each into small saucepans. Cook over medium heat while whisking until reduced by a third. Add ¼ cup sugar to each while cooking until thoroughly dissolved.

Transfer soup to bowls and drizzle infusions on top as desired. Soup may be served warm or chilled, just be sure infusions are the same temperature as the soup.

Pairs well with Hermannhof Traminette or Vignoles.

Melt butter in a medium saucepan. Whisk in flour, cooking for approximately 2 minutes until bubbly and thickened. Add  milk and whisk until mixture comes to a light boil and thickens, approximately 5 minutes. Add cream cheese and goat cheese, stirring until mixture is smooth and creamy. Stir in salt and pepper. In a large bowl combine pasta and cheese sauce. Stir in cheddar and parmesan cheeses until mixed completely. Spoon mixture into an 11 by 9-½ roasting pan coated with cooking spray. Sprinkle the top with more cheddar and parmesan cheese. Place in preheated smoker at 225 degrees and cook for 1 to 1-½  hours until bubbly, brown and scrumptious looking.

Chef’s note: You can add other seasonings as well. A little garlic powder and Cajun seasoning are are my favorites.The sky’s the limit.

7 ounces Juusto cheese, grated
24 mini phyllo cups
2 ounces spinach, finely chopped
2 ounces sun-dried tomatoes, finely chopped

Grate Juusto cheese. (Cheese will be firmer and grate better if it is cold.) Divide cheese equally among all phyllo cups. Top half with chopped spinach; the other half with sun-dried tomatoes. Place on cookie sheet and bake 3 to 5 minutes at 350 degrees or until cheese is golden in color.  Makes 24 cheese tarts

Note: This recipe has unlimited options. Experiment with your favorite toppings. For example, fill mini phyllo cups with grated cheese as suggested and top each with a slice of almond and a couple drops of honey for a sweet treat that pairs beautifully with Stone Hill Winery Vignoles.