Recipes
A collection of winery recipes served at Hermann Wine Trail events
Cape Cod Meatballs from OakGlenn Winery
Served at the 2016 Holiday Fare Wine Trail 2 lbs. ground beef 1 cup bread crumbs 1/4 cup chopped parsley 2 eggs 2 tablespoons minced onion 2 tablespoons soy sauce 2 cloves garlic, minced 1 cup dried cranberries 1 1/2 cups Bar-B-Q Sauce 3 tablespoons brown sugar 1...
Baked Sweet Potatoes with Maple Sour Cream from Adam Puchta Winery
Served at the 2016 Holiday Fare Wine Trail 4 medium sweet potatoes, scrubbed 1/2 cup sour cream 1 tablespoon pure maple syrup 1/2 cup walnuts 1 tablespoon brown sugar Sea salt (to taste) Additional brown sugar, maple syrup and sea salt Preheat oven to 450 degrees;...
Spiced Holiday Wine from Bias Winery
Served at the 2016 Holiday Fare Wine Trail 1 bottle Bias Winery Chardonel 1 cup apple juice 1/3 cup white sugar 1 green apple, sliced 3 sticks cinnamon Sprinkle of ground cloves and allspice to taste Pour all ingredients in a crockpot and heat on high for 30...
Baked Turkey Tetrazzini from Bias Winery
Served at the 2016 Holiday Fare Wine Trail 1 (16 oz) package linguini 1/2 cup all-purpose flour 1 cup milk 1/2 cup sliced mushrooms 1 cup chopped onion 3/4 cup Italian Bread Crumbs 1 2/3 cup Parmesan cheese 4 cups chopped cooked turkey 1/2 cup butter 3 cups chicken...
Sweet Tea Sangria from Adam Puchta Winery
Served at the 2016 Berries & BarBQ Wine Trail Refreshing on a hot summer day! 3 bottles of Adam Puchta Misty Valley 1-gallon water 1-1/2 cups of Lipton Lemon Iced Tea with Sugar Mix Raspberries for garnish Ice Prepare the iced tea as directed then stir in 3...
BarBQ Chicken Potato Skins from Adam Puchta Winery
Served at the 2016 Berries & BarBQ Wine Trail Awesome summertime treat; pairs perfectly with Sweet Tea Sangria. 1 pound boneless, skinless chicken breasts 1 cup chicken broth 1/2 cup your favorite BBQ sauce (we like the original Sweet Baby Ray's) 5 small baking...
Mustard-Braised Pulled Pork from Stone Hill Winery
Served at the 2016 Berries & BarBQ Wine Trail 5 lb. Pork Butt 1 cup yellow mustard 1/4 cup each salt and black pepper 1 bottle Stone Hill Concord wine 2 cups instant Polenta 3 cups chicken stock 1 cup heavy cream 1/2 cup Pecorino cheese 1/4 cup fresh...
Huli Huli Pineapple Chicken from Bias Winery
Served at the 2016 Berries & BarBQ Wine Trail 1 (20 oz.) can crushed pineapple in juice 3/4 cup brown sugar 1/2 cup soy sauce 1/3 cup ketchup 1/3 cup Bias River Mist or Chambourcin red wine 1/4 cup Worcestershire sauce 1/4 tsp ground ginger 1 clove garlic, minced...
Berry Blasters from Bias Winery
Served at the 2016 Berries & BarBQ Wine Trail 1 bottle Strawberry Weisser Flieder 1 bottle sparkling white grape juice 1 dozen strawberries 1 dozen grapes Take a large pitcher and pour both bottles in together. Quarter fresh strawberries and drop into the wine...
Stuffed Mini Burgers from Bias Winery
Served at the 2014 Berries & BarBQ Wine Trail Stuffing: 6 slices cooked and crumbled bacon 6 oz. shredded Mozzarella cheese 6 oz. Pepper Jack cheese Burger: 2 lbs. hamburger 2 Tbsp Worchestershire sauce 1/4 cup minced onion 1 egg Combine bacon and cheeses in a...