|Sausage Cream Sauce
12oz sweet Italian sausage or turkey sausage
2 cups sliced fresh mushrooms (like shitake)
1 small sweet bell pepper (any color)
½ cup chopped onion
1 clove garlic, minced
½ cup of dry White wine
1½ cups whipping cream
2 tbls fresh basil, crushed
¼ tsp pepper
½ cup of Myzethra cheese, shredded
In large skillet, cook sausage, mushrooms, peppers, onion and garlic until sausage is brown. Drain fat.
Reduce wine by half in small sauce pan (boil until ¼ cup is left). Add to sausage pan along with cream, basil and
pepper. Cook over medium-low heat for 5 to 8 minutes, until slightly thick, stirring occasionally. Then stir cheese into
Pour over your favorite pasta or grilled meat. Serves 4
|Beef Short Ribs Braised in Red Wine with Orange Zest and Cinnamon
Serve with noodles or mashed potatoes and fresh crusty bread to mop up the richly flavored sauce.
• 2 tablespoons Canola Oil
• 2 pounds lean beef short ribs, trimmed
(Have your butcher crack the ribs into 2 inch pieces.)
• Salt and freshly ground pepper to taste
• 2 carrots, peeled and diced
• 1 onion diced
• 2 cups (16 fl oz) dry red wine
• 1 cinnamon stick
• Zest of 1 orange, cut into wide strips
• 1 ancho chili, seeded and toasted in a hot, dry pan.
• 2 cups (16 fl oz) beef stock or canned low salt beef broth
In a dutch oven or large flameproof casserole dish, heat the oil over high heat until almost smoking. Add the ribs, season with salt and
pepper, and brown on both sides. Transfer to plate.
Reduce heat to medium-high and stir in the carrots, onion, and a pinch of salt; cook until the vegetables are just beginning to brown. Pour
in the wine and stir to scrape up any browned bits from the bottom of the pan. Stir in the cinnamon stick, orange zest and chili. Reduce
heat to medium and boil to reduce the wine by half. Add the ribs, stock or broth, and water to cover the ribs by 1 inch. Bring to a simmer
and cover with a round of parchment paper. Cover, reduce heat to very low, and cook for 2 hours, or until the meat is very tender. Or, bake
in a preheated 300 degree oven for 2 hours
Using a slotted spoon, transfer the meat and vegetables to warmed plates. Spoon the sauce over and serve immediately.
Try this with one of our new zinfandels or a nice fruity cabernet sauvignon or syrah.
This recipe (and other great recipes) can be found in our “Tasting the Wine Country” Recipe Book and Music CD package ~ $35.99
|******Basic Sauce******You Must Use This******
1 cup Wine ~ Preferably the one you want to drink with meal
white or red - can vary each time you use this recipe
4 cups chicken or beef broth
2 Tbs Olive Oil
2-3 diced garlic cloves
1 cup heavy cream or sour cream or cream cheese
In a small saucepan, on medium heat, reduce wine to 2 Tablespoons and set aside.
In a medium saucepan, on medium-high heat, reduce broth to 1 cup and set aside.
In a large saucepan, on medium heat, sauté garlic in oil.
Slowly add reduced broth and wine to sautéd garlic and stir. Add cream and stir sauce until thick – about 5 min.
Can pour on any meat (especially steak) or pasta dish! Enjoy!! Thanks Genevieve!!!!
From the kitchen of the LaSharr’s…
1 cup Chocolate Chips
Note: the better the chips, the better
The mousse will be..get the good ones.
1 teaspoon Instant Coffee
½ cup Boiling Water
2 teaspoons Sugar
¼ teaspoon Salt
½ tablespoon Rum
Lots Whip Topping
In a blender, mix chocolate chips, coffee and water for one minute on high. Add remaining ingredients and blend for 2 minutes more.
Pour into glasses, or some type of jello mold or bowl. Chill thoroughly (approximately 5 hours) Serve with Whip Cream.
This recipe makes approximately four small servings. A double batch makes six medium servings. Our suggestion is to quadruple it,
and have 2 giant servings.
A really nice vintage or late bottle vintage port. Chocolate and port – oh yeah baby…
For those that don’t like ruby port (shame on you), a raspberry wine (sweet or not) would also go great.
w/ Two dipping sauces
Choose any, like… Honeydew, Cantaloupe, Watermelon, Strawberries, Apples, Grapes, etc
Scoop balls from the melons. Skewer all the fruit, alternating colors. Serve with dipping sauce.
2 cups plain yogurt
¼ cup honey
1 tsp cinnamon
Fresh mint leaves for garnish
In a small bowl, whisk together all ingredients and garnish with mint.
1 container of cream cheese
1 jar of marshmallow cream
In a small bowl, mix together and serve.
Wonderful to enjoy with your favorite sparkling wine!
This recipe (and other great recipes) can be found in our “Picnics” Recipe Book and Music CD package ~ $29.99
|Red Pepper Sauce
INGREDIENTS: Makes about 2 cups
1 cup Red Wine
1 cup chicken broth
2 Tbs Olive Oil
2-3 sliced garlic cloves
2 shallot, minced
4 Red Bell Peppers, seeded, deribbed & chopped
1 tsp Lemon Jucie
Salt & Pepper to Taste
In a small saucepan, on medium heat, reduce wine to 2 tablespoons and set aside. In a medium saucepan, over medium heat, sauté oil, shallot and garlic
for about 2 minutes – do not brown. Add the bell peppers and sauté for 5 minutes, until they soften. Add broth and simmer for 20 minutes.
Remove from heat and transfer to a food processor or blender. Add lemon juice, reduced wine, salt & pepper. Puree until smooth. Taste and adjust the
Can pour on any seafood, meat or pasta dish! Enjoy!!
|Olive Oil Mashed Potatoes
Great with your favorite Halibut Dish - especially pan-seared
4 Yukon Gold potatoes, peeled and diced
1/2 cup (4 fl oz / 125 ml) milk
2 tablespoons unsalted butter
1/4 cup (2 fl oz / 60 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
Cook the potatoes in salted, boiling water for 5 to 10 minutes, or until tender. Drain. Press the potatoes through a
ricer or mash them with a potato masher. In a small saucepan, combine the milk, butter, and olive oil. Heat over
medium heat until the butter melts. Pour into the potatoes and stir lightly to blend. Season with salt and pepper.
Set aside and keep warm until rest of meal is ready to serve. Makes 4 servings.
|The Grape Adventure Wine Bar & Bottle Shop
|The Grape Adventure Wine Bar & Bottle Shop
|The Grape Adventure will be closing it's doors at the end of December 2013