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Recipes

Recipes

Sangrias | Mulled Wines | Cocktails | Food

Sangrias

Big Creek Red Sangria

Personal Size
Ingredients

  • 1 Bottle La Brusca
  • ¼ 8 oz can pineapple chunks w/ juice
  • ¼ 8 oz can Mandarin Oranges, drained
  • ¼ 8 oz can peaches, drained
  • ¼ cup orange juice

Party Size
Ingredients

  • 4 Bottles La Brusca
  • 8 oz can pineapple chunks w/ juice
  • 8 oz can Mandarin Oranges, drained
  • 8 oz can peaches, drained
  • 1 cup orange juice

Instructions

  1. If you want to add liquor, marinate all of the fruit overnight in 2 or more shots of vodka/white rum/liquor of your preference before adding to the wine.
  2. Without liquor, simply combine all ingredients in a pitcher/bowl.
  3. Optional: wash, separate, and freeze grapes to use as ice cubes.

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Harvest Moon Sangria

Personal Size
Ingredients

  • 1 Bottle Moonlight White
  • 2 oz White Cranberry Juice
  • 6 oz Mandarin Oranges in Natural Juice

Party Size
Ingredients

  • 4 Bottles Moonlight White
  • 8 oz White Cranberry Juice
  • 24 oz Mandarin Oranges in Natural Juice

Instructions

  1. Drain juice from Mandarin oranges (save at least 8 ounces of juice for later).
  2. Freeze orange slices.
  3. Blend wine, cranberry juice, & orange juice together in a pitcher or bowl.
  4. Add frozen mandarin oranges and garnish with whole cranberries.

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Mulled Wines

Spiked Apple Pie

Instructions

Add to crockpot on low for 1 hour:

  • Spiced Apple wine
  • Cinnamon sticks (2 per bottle of wine}
  • Star Anise (3 per bottle of wine}
  • Cloves (15 per bottle of wine}
  • Orange slices (3 per bottle of wine}
  • Ginger Brandy* (2 shots per bottle of wine)

*Caramel vodka or Licor 43 (a.k.a. Cuarenta Y Tres) may be used in place of ginger brandy.


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Glühwein

Instructions

Add to crockpot on low (remove spices after 1 hour):

Large Batch
Ingredients

  • 3 bottles of Marechal Foch
  • 12 oz. sugar
  • 16 cups Frontenac
  • 11 cups water
  • mulling spices

Regular Batch
Ingredients

  • 2 bottles of Marechal Foch
  • 8 oz. sugar
  • 11 cups Frontenac
  • 8 cups water
  • mulling spices

Small Batch
Ingredients

  • 1 bottles of Marechal Foch
  • 4 oz. sugar
  • 5 ½ cups Frontenac
  • 4 cups water
  • mulling spices

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Cocktails

Black Rosé

Ingredients

  • 4 bottles Vin Di Pasqualina
  • 1 wineglass full of black cherry juice
  • 9 oz blackberry brandy
  • 4 ½ tbsp rosewater
  • 4 ½ tbsp lemon juice
  • selzter

Instructions

  1. Add all ingredients to drink dispenser except for seltzer
  2. Add a splash of seltzer to each glass as you serve

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Lena’s Summer Breeze

Ingredients

  • 4 bottles Vin Di Pasqualina
  • 1 full wineglass of peppermint simple syrup
  • 1 wineglass filled to tasting line of lemon juice
  • selzter

Instructions

  1. Add all ingredients to drink dispenser except for seltzer
  2. Add a splash of seltzer to each glass as you serve
  3. Garnish with sprig of mint

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Wine Slushies

Ingredients

  • 1 bottle of wine or 24 oz of wine cocktail mix
  • Frozen fruit – fill blender two inches under the top
  • ¼ cup agave nectar

Instructions

  1. Add fruit to blender, then wine & agave
  2. Blend until smooth
  3. Serve

Flavor Varieties

  • Moonlight Mango – Moonlight White + frozen mango
  • Sangria – Sangria + frozen sangria fruit
  • Blueberry Apple Raspberry – Apple Raspberry + frozen blueberry
  • Spiked Apple Orange – Spiked Apple Pie cocktail mix + frozen mandarin orange juice
  • Blueberry Black Rose – Black Rose cocktail mix + frozen blueberry
  • Blueberry Foch – Marechal Foch + frozen blueberry
  • Strawberry Rose – Vin Di Pasqualina + frozen strawberry
  • Red Sunset – Frontenac + cherry brandy + frozen strawberry

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Wild Irish Rosé

Single Cocktail
Ingredients

  • 1 glass Vin Di Pasqualina
  • ½ oz. Red Label Manatawny whiskey (or whiskey of your choice)
  • 1 oz strawberry simple syrup
  • ¾ tsp rosewater
  • 2 squirts lemon juice
  • dash of club soda

Party Size
Ingredients

  • 3 bottles + 2 glasses of Vin Di Pasqualina
  • 9 oz. Red Label Manatawny whiskey (or whiskey of your choice)
  • 18 oz strawberry simple syrup
  • 4 ½ tbsp rosewater
  • 4 ½ tbsp lemon juice
  • add selzter to each glass

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Food

Red Wine Fudge

Ingredients

  • 1 lb dark chocolate chips (Ghirardelli preferred)
  • 1 14oz can sweetened evaporated milk
  • 2 tsp vanilla extract
  • ¼ tsp Pink Himalayan Sea Salt
  • ¼ tsp Portuguese allspice
  • 3 tbsp Marechal Foch dry red wine

Instructions

  1. Mix all ingredients except for wine and either microwave 1 minute or melt in double boiler on stovetop.
  2. Add wine & stir. If not glassy when stirred, heat for another 30 seconds.
  3. Refrigerate until solid.

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Frozen Candied Wine-Soaked Grapes

Ingredients

  • 3 lbs grapes
  • 1 cup white sugar
  • 1 bottle wine

Instructions

  1. Pick and wash the grapes
  2. Soak in wine overnight
  3. Drain & pat dry with paper towels
  4. Coat with sugar
  5. Freeze overnight in a single layer on parchment paper.
  6. Transfer to a ziploc bag once fully frozen to save freezer space
  7. Serve in a glass with two fingers of wine in the bottom, and a spoon

Flavor Varieties

  • Dulcinea + white grapes
  • Vin Di Pasqualina + red grapes

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Italian Wedding Soup

This recipe is from our great-great- grandmother Carmela LaSena – a Sicilian immigrant and mother of five who stuffed mattresses at a factory by day and sold bathtub gin during Prohibition by night to support her children after the early death of her husband. Many of the substitutions for traditional ingredients are borne of the ingenuity required by poverty. Egg drop takes the place of pasta, which was too expensive to buy and too time-consuming to make. The mixture of meats is symbolic of what was provided by our great-grandfather Sam, who was apprenticed to a butcher at seven years old and paid weekly with a bag of meat scraps. We blend the mirepoix because she used to chop it ultra-fine, the only way to ensure that her children didn’t pick out the vegetables. It has since evolved to further accommodate the life and budget of a working chef – shortcuts, brand loyalties, and all.Broth Ingredients

  • A dozen mini chicken wings
  • 9 cups chicken broth (College Inn brand preferred)
  • Chicken bouillon to taste
  • ½ tsp sugar

Broth Instructions

  1. Boil the wings in chicken broth with 1 tsp of chicken bouillon for 1 ½ – 2 hours.
  2. Add more chicken bouillon 1 tsp at a time until it tastes good to you.
  3. Add 1/2 tsp sugar. Taste, add another ½ tsp more if needed. Do not exceed 1 tsp.
  4. Remove wings from broth. Once wings are cooled, remove meat from bones and set aside for use in another recipe.

Meatball Ingredients

  • 16 oz of ground beef/pork/veal mix
  • 4 slices of potato bread (Martin’s brand preferred)
  • 2 tsp dried parsley
  • 1 tsp Salt
  • ½ tsp Pepper

Meatball Instructions

  1. In a large mixing bowl add the meat, parsley, salt, and pepper.
  2. Remove all four corners of crust from the slices of potato bread.
  3. Wet the bread (briefly) in water and squeeze dry.
  4. Add to the bowl, mixing thoroughly by hand.
  5. Form into tiny meatballs (the size of a cherry, or ¾ inch diameter)

Soup Ingredients

  • 4 eggs
  • 1 yellow onion
  • 3 large carrots, peeled
  • 3 stalks of celery
  • Pinch of salt

Soup Instructions

  1. Drop the meatballs into the simmering broth.
  2. Start a timer for 30 minutes as you follow the rest of the recipe – once the timer goes off, the soup will be done.
  3. In a small bowl, whisk the eggs with a pinch of salt.
  4. Pour egg into boiling broth through the tines of a fork, slowly.
  5. Blend onion, carrots, and celery in a blender until ultra-fine. Add to soup.

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