Fall is right around the corner, and even though it doesn't feel like it out there, we wanted to share a few delicious recipes to help welcome fall! From spicy sangrias to hearty soups and stews, there are so many reasons to love fall. The flavors, the fun, the cool in the air, and of course, a visit to the best
winery at the Lake of the Ozarks are all just a few things to love. Here are a few fantastic recipes that either feature wine or would pair well with wine to get you in the fall spirit.
Looking for something smooth and sweet for your next get together, or evening at home? This caramel apple sangria from
The Wholesome Dish is PERFECT!
INGREDIENTS
1 bottle of Seven Spring's Chardonel
1 cup caramel flavored vodka
6 cups apple cider
2 medium apples, cored and chopped
INSTRUCTIONS
Stir the wine, vodka, and apple cider together in a large pitcher.
Add the chopped apples to the pitcher, or to individual glasses.
Serve the sangria over ice.
This recipe is rich, spicy, and absolutely savory. Perfect for a fall football party, an afternoon with the girls, or just an evening sitting on the porch watching the leaves change. This recipe from The Fitchen is delectable.
INGREDIENTS
1 bottle Seven Spring's Spring Red
1/2 cup gold rum
1 cup spiced apple cider
1 apple, preferably a firm variety like Honeycrisp
1 pear
juice of 1/2 lemon ~ 3 Tablespoons
For the Cinnamon Sugar Rim
2 Tablespoons cane sugar
1/2 Tablespoon cinnamon
pinch of salt
INSTRUCTIONS
Slice apples and pears and add them to a large pitcher.
Pour in wine, rum, apple cider, and lemon juice.
Stir to combine. Chill for 2-4 hours, then serve – with or without the cinnamon sugar rims!
For the Cinnamon Sugar Rim
In a shallow bowl or dish, stir together cinnamon, sugar, and salt.
Wet the rim of the glasses but running a slice of lemon around each one.
Dip the rims into the mixture and then fill glasses with sangria!
Are you looking for something hearty and delicious for dinner on some cool fall afternoon? Check out this delicious and savory dinner option from
Honey and Birch. If you really want to take this dish to the next level, we recommend pairing it with Seven Spring's Norton.
INGREDIENTS
3 pounds beef (stew meat or chuck roast)
1/2 cup all-purpose flour
3 tablespoons butter
1 cup yellow onion, chopped
1 clove garlic, minced
4 cups beef stock or broth
2 cups pumpkin puree
1 tablespoon Worcestershire sauce
1 tablespoon kosher or sea salt
1 teaspoon ground black pepper
3 pounds potatoes, peeled and diced
1 pound carrots, peeled and sliced
3-4 thyme sprigs
additional salt to taste
INSTRUCTIONS
Cut the beef into 1-inch chunks. Dredge the beef in the flour until all of the beef sides are covered.
In a large soup pot, melt the butter over medium high-heat. In small quantities, brown the beef on all sides, removing the beef and setting it aside in a large bowl as you go. Once all of the beef is browned, add the onion and the garlic to the pot. Sauté the onion and garlic for one minute, scraping the bottom of the pot as you stir.
Return the browned beef to the pot and add the beef stock, pumpkin puree, Worcestershire sauce, salt and pepper. Stir well and bring to a boil. Once the liquid is boiling, reduce heat to medium-low and simmer for 3 hours, stirring occasionally.
Add the potatoes, carrots and thyme sprigs to the pot and increase heat to medium. Cook for an additional 30 minutes. Salt to taste and serve.
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If anything will make you want to pull out the flannels and sit down with a warm bowl of chili, this recipe From
Taste and Tell will! Serve this with our Syrah wine and you'll be all set for fall.
INGREDIENTS
½ pound ground beef
½ medium onion, chopped
½ red bell pepper, chopped
1 14.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1 15.25-ounce can black beans, drained and rinsed
1 cup pumpkin puree
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon cinnamon
few drops hot sauce
salt and pepper, to taste
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INSTRUCTIONS
In a medium saute pan, brown the ground beef. Add the onions and bell pepper and cook until the onions are translucent.
In a medium slow cooker, combine the diced tomatoes, tomato sauce, beans, pumpkin, chili powder, cumin, cinnamon and hot sauce. Stir to combine. Add in the cooked beef and stir. Season to taste with salt and pepper.
Cook on low for 6-8 hours or on high for 4 hours. Serve with your favorite chili toppings, such as cheese, sour cream, or tortilla strips.
Finally, we leave you with this! If you want to really make an impact on your party guests this fall - serve up their favorite fall sangria in a pumpkin! Click the photo for instructions.
Put On Your Flannels and Come Out!
Seven Springs Winery has the most amazing view of the rolling Ozark mountains. Every fall a crisp breeze blows through bringing spicy fragrances, beautiful gold, red, and orange leaves, and even more reasons to come back next weekend. Our winery is open and ready for you. We serve up the
best wine at the Lake of the Ozarks as well as some incredible menu options for lunch or dinner. Come out and see us this fall at least once, but hopefully more than that!
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!
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