Thursday, July 24, 2014

Cooking with Wine - Our Favorite Recipes

Wine isn't just for drinking, use it while you're cooking too!  By this we don't mean drink it while you're cooking (well, you can if you want to), we mean use wine as an ingredient in your recipes. Different types of wine can add great flavor to some of your favorite dishes.  Or try a whole new recipe using your favorite wine from our winery at the Lake of the Ozarks!  Here are a few of our favorite recipes for you to try using Seven Springs Winery wines.

Recipe & Photo From:

Appetizer: Cranberry Red Wine Meatballs 

  • 2 cups whole berry cranberry sauce
  • 1/2 cup firmly packed brown sugar
  • 3/4 cup of Seven Springs' Seven's Red Heaven wine
  • 2 tsp hot Chinese mustard
  • 2 tsp Worcestershire
  • 1 batch of meatballs, cooked

1. Add cranberry sauce, brown sugar, red wine, mustard, and Worcestershire to a sauce pan. Heat and simmer for 15 minutes, stirring occasionally.  2. Add the meatballs to the pan, stirring to coat and heat thoroughly.  3. Serve warm. (Alternately, you can pour the sauce over the meatballs in a crockpot set to warm for serving.)

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Entree: Syrah-Braised Short Ribs 

  • 8 flanken-style beef short ribs, cut 1 inch thick (5 pounds)
  • Salt and freshly ground pepper
  • 1/2 tablespoon each of chopped parsley, oregano and rosemary
  • 1 tablespoon vegetable oil
  • 1/2 pound sliced bacon, chopped
  • 1 large onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery rib, finely chopped
  • 1 1/2 cups Seven Springs' Syrah wine
  • 1 cup beef broth

1. Preheat the oven to 325°. Season the ribs with salt and pepper and sprinkle with the herbs.

2. In a large skillet, heat the vegetable oil. Add the bacon and cook over moderate heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a medium nonreactive roasting pan. Working in two batches, add the ribs to the skillet and cook over moderately high heat, turning a few times, until richly browned, about 6 minutes per batch. Transfer the ribs to the roasting pan.

3. Add the onion, carrot and celery to the skillet and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the wine and beef broth and boil, scraping up the browned bits from the bottom of the skillet. Pour the liquid and vegetables over the ribs. Cover and braise in the oven for about 4 hours, turning the ribs once, until the meat is very tender.

4. Transfer the ribs to a deep platter. Strain the braising liquid into a medium saucepan. Skim off the fat and boil the sauce over high heat until reduced to 2 cups, about 3 minutes. Season with salt and pepper, pour the sauce over the ribs and serve.

Recipe & Photo From:

Side Dish: Fusilli with Carmelized Spring Onions and White Wine

  • 1/2 cup panko (Japanese breadcrumbs)
  • 3 tablespoons olive oil, divided
  • 2 teaspoons minced garlic, divided
  • 1/2 teaspoon kosher salt, divided
  • 2 cups thinly sliced spring onions (about 1 pound)
  • 1/2 cup Seven Springs' Traminette wine
  • 1/4 cup fat-free, lower-sodium chicken broth
  • 8 ounces uncooked fusilli (short twisted spaghetti)
  • 1 tablespoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

1. Preheat oven to 375°.

2. Combine panko, 1 tablespoon oil, 1 teaspoon garlic, and a dash of salt in a small bowl. Spread panko mixture in a single layer on a baking sheet. Bake at 375° for 6 minutes or until golden brown, stirring after 3 minutes. Cool.

3. Heat a large skillet over medium-low heat. Add remaining 2 tablespoons oil to pan, swirling to coat. Add onions to pan; cook 20 minutes or until golden brown, stirring occasionally. Add remaining 1 teaspoon garlic and wine. Increase heat to medium-high; cook 1 minute. Add broth; cook until liquid is reduced to 1/2 cup (about 4 minutes).

4. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain. Add pasta, remaining salt, and pepper to onion mixture; toss gently. Place about 1 cup pasta in each of 4 shallow bowls; sprinkle each serving with 2 tablespoons panko mixture.

Dessert: Vignoles Cake

Recipe & Photo From:


Preheat oven to 350 degrees.  Grease round (or bundt) cake very well and lightly flour.  Blend cake mix, oil, eggs and wine in a large mixing bowl until moistened (about 30 seconds).  Beat at medium speed for 2 minutes.  Pour batter into prepared pan and bake immediately.  Bake for approximately 40 minutes, testing for doneness with a toothpick.  Let pan cool on rack for 15 minutes, loosen around edges with knife or spatula, and knock pan on bottom and sides to loosen.  Remove cake from pan and let cool completely before dusting with powdered sugar.

For more great cooking with wine recipes, check out our Pinterest Board:

Stop by Seven Springs Winery today to pick up your wine and get to cooking!  Our Lake of the Ozarks Winery and Vineyards sits atop 160 acres of rolling Missouri foothills between Camdenton and Osage Beach. The winery is less than a 10 minute drive from either location.

Come for the wine...Stay for the atmosphere...Remember the view! 

Seven Springs is the finest Winery at the Lake of the Ozarks with a full service facility perfect for outdoor weddings, receptions, rehearsal dinners, corporate events and parties.  Call us today to make reservations for your special event!

Seven Springs Winery
846 Winery Hills Estates
Linn Creek, MO 65052

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