Recipes
A collection of winery recipes served at Hermann Wine Trail events
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. ...
Gulf Shores Bacon Seafood Bisque from Dierberg Star Lane
Served at the Wild Card (Bacon) Wine Trail 2013 1 lb. unsalted butter 1 1/2 cup flour 2 quarts heavy cream 1 Tbsp. lobster base or 3 cups seafood stock 8 oz. crab meat 8 oz. (60/70) shrimp, peeled, deveined and drained Mussels optional 8 oz. clams in juice, chopped 1...
Pork Belly Sliders from Adam Puchta Winery
Served at the Wild Card Wine Trail 2013 To make your slider, one can either lightly smoke a slab of pork belly or bacon or use a fresh slab for the slider. Season the slab to your taste, (I used pepper, garlic powder and Cajun rub) then cut the slab into ½ in to ¾ in...
Black Pepper Bacon Torta from Robller Winery
Served at the 2013 Wild Card Wine Trail Ingredients Italian Baguette 2 feet long Queso Cojita (fine ground) Black Beans (canned/ drained) Avocado Garlic Fresh Limes Serrano Peppers Pepper Bacon from Swiss Meats in Swiss MO Cabbage Slaw Cilantro Red Onions Salt Pork or...
Peppered Bacon and Roasted Corn Guacamole Tostada from Stone Hill Winery
Served at the 2013 Wild Card Wine Trail 2 ripe avocados 1 cup roasted corn 8 slices peppered bacon cooked and crumbled 2 Tablespoons minced red onion 2 Tablespoons olive oil ½ Tablespoons bacon grease Juice of 1 lime Salt & Pepper to taste 12-15 tostada rounds...