GERMAN MULLED WINE
There's nothing to get you in the Christmas spirit like a little bit of warm, spicy wine! Try this German Mulled Wine for a fun spin on a Christmas classic. We, of course, suggest using a wine from our Lake of the Ozarks winery to make this delicious recipe from Vegan Heaven.INGREDIENTS
1 bottle (750 ml) our Norton red wine
2 tablespoons brown rum
2 oranges, cut into slices
2 juice of two oranges
5 cloves
2 cinnamon sticks
2-star aniseed
1/2 cup brown sugar
INGREDIENTS
1 tbsp olive oil
1 lb mushrooms I used a mixture of white mushrooms and chestnut mushrooms, diced
2 cloves garlic minced
1/2 lb halloumi cut into 1/2 cm slices
Small baguette cut into around 9 x 1-inch slices
2 tablespoons brown rum
2 oranges, cut into slices
2 juice of two oranges
5 cloves
2 cinnamon sticks
2-star aniseed
1/2 cup brown sugar
INSTRUCTIONS
- Combine all ingredients in a saucepan and stir well.
- Heat it up for a couple of minutes over very low heat. Make sure not boil the mulled wine because then the alcohol will evaporate and it won't taste right.
- Strain through a sieve and serve hot in heat-resistant glasses or mugs.
White Wine Mushroom Bruschetta with Halloumi
Are you looking for a savory appetizer to serve with your Christmas dinner? This bruschetta takes a fun spin on a delicious classic by combining mushrooms and white wine into a delectable combination. Try this recipe by Amuse Your Bouche and then let us know how it turns out - don't forget to use one of our wines!INGREDIENTS
1 tbsp olive oil
1 lb mushrooms I used a mixture of white mushrooms and chestnut mushrooms, diced
2 cloves garlic minced
1/2 lb halloumi cut into 1/2 cm slices
Small baguette cut into around 9 x 1-inch slices
1/2 cup of Seven Springs Chardonel
1/4 cup single cream
3 tbsp fresh parsley chopped
Salt
Black pepper
INSTRUCTIONS
1/4 cup single cream
3 tbsp fresh parsley chopped
Salt
Black pepper
INSTRUCTIONS
- Heat the olive oil in a frying pan, and add the mushrooms and garlic. Cook over a fairly low heat for 5 minutes, until the mushrooms are soft. Then add the white wine, and bring to a gentle simmer. Cook for a further 5 minutes, until there isn't too much excess liquid left over.
- While the mushrooms are cooking, put the slices of halloumi in a single layer in a different, dry frying pan, and place over a medium heat. Cook for around 5 minutes - the halloumi will release some liquid, and once this liquid has cooked off, the cheese will begin to brown. When the underside is nice and golden, flip the halloumi slices over and repeat with the other side (note: this side will cook a lot more quickly than the first side!).
- Place the baguette slices on a baking tray and grill (broil) for a couple of minutes each side, until golden brown and crispy.
- When the white wine has cooked right down, add the cream, and cook for a couple more minutes until the sauce is thick. Add the fresh parsley, and season with a touch of salt and plenty of black pepper.
- To plate the bruschetta, add a slice of halloumi to each piece of baguette, and top with the mushroom mixture and extra fresh parsley. Serve immediately.
Sausage, Cranberry, and Apple Stuffing
Need the perfect side for your Christmas dinner? Try this delicious recipe from Jones Dairy Farm!
1 loaf sourdough bread, cubed (about 10 cups)
1 cup sweetened dried cranberries
1 medium apple, peeled, cored and chopped
2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Rolls
1/2 cup shallots, finely diced
1/2 cup pecans, chopped
1/2 cup fresh parsley, chopped
3 tablespoons fresh sage, finely chopped and divided
1 tablespoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, chopped
1 cup Seven Springs chardonel wine
4 tablespoons unsalted butter
2 cups chicken stock
2 eggs, lightly beaten
INSTRUCTIONS
INGREDIENTS
White Wine Cream Sauce
1/2 cup Seven Springs Dry Vignoles
2 tablespoons butter
2 teaspoons chopped fresh thyme
2 cups heavy cream or whole milk
1/3 cup grated parmesan
kosher salt and pepper
INSTRUCTIONS
INGREDIENTS
1 teaspoon fresh thyme, chopped
1 cup Seven Springs chardonel wine
4 tablespoons unsalted butter
2 cups chicken stock
2 eggs, lightly beaten
INSTRUCTIONS
- Preheat oven to 350°F.Place cubed sourdough on 2 baking sheets. Bake 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into an extra large bowl, add cranberries and apples. Set aside.
- Butter 9x13-inch casserole dish. Set aside.
- In a large skillet over medium heat, cook sausage using a spatula to break it up as it cooks.
- Add 1 1/2 tablespoons sage. Cook through, but do not brown. Remove sausage from skillet using a slotted spoon and add it to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra) and add shallots. Cook until translucent; add pecans, herbs and remaining sage to skillet. Cook 2 minutes stirring frequently. Pour the shallot-herb mixture into a bowl with bread cubes.
- Add wine to skillet and scrape browned bits from bottom of the pan as it cooks. Add butter and chicken stock. Bring to boil for 3 minutes, remove from heat and pour over bread cubes in a bowl. Add eggs.Toss gently until combined and pour into prepared baking dishes.
- Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.
Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce
If you aren't a fan of ham or turkey for Christmas dinner, we're thinking that this delectable roast beef recipe from Half Baked Harvest will be the highlight of your meal. Combine that with the fact that it is made with our Dry Vignoles and you'll be enjoying this to the very last bite.INGREDIENTS
1 (4-5) pound whole beef tenderloin
2 tablespoons dijon mustard
1/4 cup peppercorns crushed, or fresh black pepper
kosher salt
16 ounces cremini mushrooms halved
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons dijon mustard
1/4 cup peppercorns crushed, or fresh black pepper
kosher salt
16 ounces cremini mushrooms halved
1 tablespoon olive oil
2 tablespoons butter
White Wine Cream Sauce
1/2 cup Seven Springs Dry Vignoles
2 tablespoons butter
2 teaspoons chopped fresh thyme
2 cups heavy cream or whole milk
1/3 cup grated parmesan
kosher salt and pepper
INSTRUCTIONS
- Preheat the oven to 475 degrees F.
- Rub the beef with mustard and season generously with peppercorns and salt.
- Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers, add the mushrooms in a large skillet and season with salt, and pepper. Cook 5 minutes or until just tender. Remove from the heat and place the beef over the mushrooms. Add the butter to the top of the beef. Transfer to the oven and roast until the beef registers 120 to 125 degrees F for medium-rare/rare, about 35-45 minutes, depending on the size of your roast. It's best to use a meat thermometer.
- Remove the beef and mushroom from the skillet to a serving plate and cover will foil. Let rest 10 minutes before slicing.
- Meanwhile, make the cream sauce. Place the same skillet used to roast the beef over high heat.
- Add the wine and scrape up any browned bits off the pan.
- Simmer 3-5 minutes or until the wine has reduced by about 1/3 to 1/2. Add the butter and thyme and continue cooking another 2 minutes until the butter has melted into the sauce.
- Slowly pour in the cream and bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly.
- Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper.
- Slice the beef and serve with the warm cream sauce and roasted mushrooms.
These wine cookies will be the perfect addition and finale to your meal. Our recipe comes from An Italian In My Kitchen, and we would love to hear how you like them! They are fast, easy, and made with wine, so they really can't get any better than that!
INGREDIENTS
1/2 cup of Seven Springs Spring Fling
1/2 cup sugar
1/3 cup oil (I used corn oil)
1/4 teaspoon salt
1/2 teaspoon baking powder
2 1/4 cups flour
sugar for coating
1/2 - 1 teaspoon anise seeds (if desired)
1/2 cup sugar
1/3 cup oil (I used corn oil)
1/4 teaspoon salt
1/2 teaspoon baking powder
2 1/4 cups flour
sugar for coating
1/2 - 1 teaspoon anise seeds (if desired)
INSTRUCTIONS
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- Pre-heat oven to 350° (180° Celsius)
- In a medium mixing bowl add wine, oil, sugar, salt, and baking powder (add anise seeds if using) mix well, gradually add flour, a little at a time, until it all comes together.
- Transfer to a slightly floured flat surface and knead lightly approximately 10 times. The dough will be soft, so don’t work it too much.
- Cut off a little dough at a time, roll into a small chubby rope (about 5 inches (13 centimeters long) and bring ends together to form a circle. Dip in sugar and place on parchment covered cookie sheets, bake for approximately 25-30 minutes, or golden in color. Enjoy!
Christmas is Around the Corner!
If you're already exhausted from planning out the best Christmas dinner of the century, it sounds like you need a wine break! Come out to Seven Springs Winery, kick back, and enjoy a glass of your favorite vino. We have thirteen varieties to choose from, so whether you like it white or red, we can help you find your perfect pair. As the time leads up to Christmas, we hope that you have a very merry season, and of course, that you have plenty of opportunities to drink wine with friends and family!
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
573.317.0100
846 Winery Hills Estates
Linn Creek, MO 65052
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