Recipes
A collection of winery recipes served at Hermann Wine Trail events
Pumpkin Cheesecake Bars with Walnut Streusel Topping with Gingersnap Crust from Stone Hill Winery
Served at 2013 Holiday Fare Wine Trail Ingredients Crust: 1 cup finely crushed gingersnaps 1 cup finely crushed graham crackers 1/4 cup salted butter, melted Cheesecake Filling: 1/3 cup canned pumpkin 1 Tbsp All-Purpose flour 1 tsp pumpkin pie spice 3 8-oz packages...
Savory Pumpkin Soup from Adam Puchta Winery
Served at the 2013 Holiday Fare Wine Trail ¼ cup butter, unsalted ¼ cup onion, chopped 1 clove garlic, chopped 1 (14.5 ounce) can vegetable broth ½ cup water ½ tsp. salt ¼ tsp. pepper 1 (15 ounce) can pumpkin 1 (15 ounce) can sweet potatoes 1 ½ cups heavy cream ½ tsp....
Raspberry BBQ Salmon from Stone Hill Winery
Served at the 2013 Berries & BarBQ Wine Trail Ingredients: 4 salmon filets (6-8 ounces each) 8 oz. raspberry bbq sauce 8 oz. raspberry preserves 2 Tbls. steak or seafood rub Directions: 1. Preheat grill to high 2. Season salmon with the rub, and grill for 5 - 8...
Blueberry Glazed Ribs from Dierberg Star Lane
Served at the Berries and BarBQ Wine Trail 2013 Rib Rub 3 c. Light Brown Sugar ¼ c. Cumin ¼ c. Chili Powder ¼ c. Kosher Salt 2 Tbsp Garlic Powder 2 Tbsp Onion Powder 2 Tbsp Italian Seasoning 1 Tbsp Paprika ¼ cup Coarse Black Pepper Place all ingredients in mixer and...
Grilled Pound Cake with Raspberry-Strawberry Compote from Hermannhof Winery
Served at the Berries and BarBQ Wine Trail 2013 Raspberry-Strawberry Compote: 1lb. Frozen Strawberries 8 oz. Frozen Raspberries ½ c. Sugar 2 c. Strawberry Daiquiri Mix 4 oz. Butter Put all ingredients into sauce pot, cook on medium heat until strawberries &...
Asian Chicken Sliders with Berries from Röbller Vineyards
Served at Berries and BarBQ Wine Trail 2013 Ingredients: 2 lbs. Boneless Skinless Chicken Thighs Marinade and Finishing Sauce: 2 cups Teriyaki Sauce 1/2 cup Sriracha Sauce 4 large pieces of Garlic, minced 4 Thai Peppers, chopped 2 Tbsp Brown sugar Slaw: 2 cups...
Berry-Sauced Pulled Pork from OakGlenn Winery
Served at Berries and BarBQ Wine Trail 2013 Pulled Pork (Prepare the day before serving) 1 Turkey size cooking bag 1 Pork Butt (15-18 lbs.) 1 Large metal baking pan (14 x 20) 2 Tbsp Onion Powder 1 Tbsp Garlic Powder 1 Tbsp Paprika 1 can whole Cranberry Sauce 1 bottle...
Grilled Pork Loin with Raspberry Sauce from Bias Winery and Gruhlke’s Microbrewery
Served at the Berries and BarBQ Wine Trail Marinade For every one part of beer (we recommend Gruhlke’s Wheat), use two parts of your favorite Italian Dressing. Add 1-2 Tablespoons Worcestershire sauce. Marinate meat for a minimum of two hours in plastic Ziploc bag...
Bacon Corn Chowder from Bias Winery
Served at the Wild Card Wine Trail 2013 6 strips bacon, diced ¾ cup diced celery (optional) 1 small onion, diced 1 cup diced uncooked potato 1 cup water 1 cup ½ & ½ dairy cream 1 can (14 ¾ oz) cream style corn ½ teaspoon seasoned salt ¼ teaspoon garlic powder 1/8...
Bacon Braised Red Cabbage with Apples from Hermannhof Winery
Served at the 2013 Wild Card (Bacon) Wine Trail 1 lb. peppered bacon, diced 3 heads red cabbage, shredded 1 1/2 cup red wine vinegar 1 1/2 cup water 1 cup sugar 3 red delicious apples, diced 1. In medium stock pot, render bacon until crisp and remove from pot. ...