Have a Very Vino Christmas!

It’s time to deck the halls and pour some wine because Christmas is right around the corner and we’re ready to celebrate! Do you have your Christmas ham yet or the stuffing and side dishes picked out? If you haven't even begun to think about these things, there’s still time! Here are a few menu items we think sound particularly delicious for your Christmas menu - and they may or may not include our favorite Lake of the Ozarks wine (just kidding, they TOTALLY include our wine!). Merry Christmas!

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

INSTRUCTIONS

1. Combine all ingredients in a saucepan and stir well.
2.  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.
3. 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. 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.
2. 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!).
3. Place the baguette slices on a baking tray and grill (broil) for a couple of minutes each side, until golden brown and crispy.
4. 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.
5. 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!

INGREDIENTS
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

1. 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. 
2. Butter 9x13-inch casserole dish. Set aside. 
3. In a large skillet over medium heat, cook sausage using a spatula to break it up as it cooks. 
4. 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. 
5. 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. 
6. 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

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

1. Preheat the oven to 475 degrees F.
2. Rub the beef with mustard and season generously with peppercorns and salt.
3. 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.
4. Remove the beef and mushroom from the skillet to a serving plate and cover will foil. Let rest 10 minutes before slicing.
5. Meanwhile, make the cream sauce. Place the same skillet used to roast the beef over high heat. 
6. Add the wine and scrape up any browned bits off the pan. 
7. 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. 
8. 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. 
9. Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper.
10. Slice the beef and serve with the warm cream sauce and roasted mushrooms.

Wine Cookies Ciambelle Al Vino

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)

INSTRUCTIONS

1. Pre-heat oven to 350° (180° Celsius) 
2. 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.
3. 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.
4. 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

Like us on Facebook 

Follow us on Twitter

Connect with us on LinkedIn

Follow us on Google+ 

4 Drinks for Your Winter Party with WINE!

Tis the season to get together with friends and family. Gather together, eat amazing food, catch up and talk about old times, and obviously, drink delicious wine. Your party won't be complete without your favorite red and white beverages, so we're here to make it easy on you. Here are a few delicious recipes that you can add to your holiday menu featuring our amazing Missouri wine. You can thank us later!

Slow Cooker Mulled Wine

Photo Credit: www.GrowingUpGabel.com

Recipe Credit: Growing Up Gabel

Ingredients

3 cups of Seven Spring's Norton
4 cups apple cider
1 orange, sliced
2 sticks cinnamon
6 whole cloves
2-star anise

Instructions

Add all ingredients to a crock pot. Cook on low for 2 hours.
Strain out the spices and orange chunks.
Serve warm!
Optional: Add a shot of brandy to your glass!

Photo Credit: www.BakeEatRepeat.ca

Christmas Sangria

Recipe Credit: Bake. Eat. Repeat.

Ingredients

2 750 ml bottles your favorite white wine, our Vignoles

1 pomegranate
2 oranges, sliced thin
6 ounces cranberries, about 1 1/2 cups
1 cup pomegranate juice
2 cups ginger ale or club soda for a less sweet version

Instructions

In a large pitcher, combine the white wine, pomegranate arils, orange slices, cranberries and pomegranate juice.

Chill for at least one hour.
Stir in the ginger ale and serve.

Photo Credit: www.HouseVegan.com

Gingerbread White Wine Cocktail

Recipe Credit: House Vegan

Ingredients

1 750ml bottle of Chardonel
1/4 cup vanilla coffee syrup
12 ounces ginger ale
3 2 inch cinnamon sticks
1/8 teaspoon ground cinnamon
pinch nutmeg

Instructions

1. Pour all of the ingredients into a large pitcher, and stir them to combine. Allow the drink to chill in the fridge for at least one hour.
2. Serve chilled.

Red Wine Hot Chocolate

Photo Credit: www.Wholefully.com

Recipe Credit: Wholefully

Ingredients

⅔ cup semisweet chocolate chips
⅔ cup of Seven Spring's Syrah
½ cup milk
½ cup half and half
2 tablespoons sugar, optional (see notes)
Pinch of salt
½ teaspoon vanilla extract

Instructions

Combine the chocolate chips, wine, milk, half, and half and sugar (if using), in a small saucepan over medium-low heat. Heat, stirring constantly until chocolate chips are melted and the mixture is hot.

Remove from heat and stir in the vanilla and salt. Pour into mugs and serve

Notes

If you'll need to use the sugar or not will depend on the sweetness of your wine. If you're using a very dry wine, you'll want to add in the sugar. It's best to take a sip without the sugar, and then add it in if need be. For a sweeter, fruitier vibe, swap out the dry wine for a fruit wine—make sure you omit the sugar. Zest on a little bit of orange or clementine peel just before serving to really take this drink over the top!

There's No Party Like a Wine Party!

We all know the best way to get the party started is with a glass of your favorite Lake of the Ozarks wine. Whether you try a new recipe or enjoy the wine in its original state, we're sure you're going to like it. Come out to the best winery at the Lake of the Ozarks and grab a few bottles of your favorite wine to enjoy during the holiday season!

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

Like us on Facebook 

Follow us on Twitter

Connect with us on LinkedIn

Follow us on Google+ 

A Seven Springs Twist on Classic Christmas Dishes

All of us have our favorite Christmas dishes that we make and enjoy each year. Whether you love the Ham or the Cranberry sauce the most, each dish is an important part of the Christmas celebration. However, adding a secret ingredient to those classic dishes could make them the best you've ever had. Try these twists on some of our favorite Christmas dishes, using Seven Springs Winery wine as the secret ingredient!

Christmas Goose

Ingredients: 

• 1 (10 pound) whole Goose
• Sea Salt (to taste)
• 1/2 Orange
• 1/2 Lemon 
• 1/2 Granny Smith Apple
• 2 Tbsp Goose Fat
• 1 cup Cherries, pitted and halved
• 1 cup Seven Springs Blushing Springs wine
• 1 1/2 teaspoons Fresh Ginger Root, grated
• 1/4 cup Thinly Sliced Green Onion 
• 1 Tbsp White Sugar
• 1 1/2 tsp Soy Sauce
• 1/2 cup Chicken Stock

Directions: 

1. Preheat oven to 350 degrees F. 
2. Use a fork to prick the goose all over. Do not go into the meat, just through the skin. Season inside and out with sea salt, and stuff with the orange, lemon and apple.
3. Tie the wings behind the bird with cooking twine, place breast-side-down into a roasting pan and fill with 1/2 inch of water. 
4. Bake in the preheated oven for 45 minutes and then remove from oven. 
5. Turn the goose breast-side-up, and prick the skin with a fork again.
6. Add water to the pan to bring the level back up to 1/2 inch.
7. Return the goose to the oven and cook until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 170 degrees F (about 2 hours). 
8. Remove from the oven and cover loosely with aluminum foil to let rest. 
9. Spoon 2 Tbsp of goose fat from the roasting pan into a small saucepan and heat over medium heat. Stir in the cherries and cook until they've softened and begun to release their juice (about 10 min).
10. Stir in the wine and bring to a boil over high heat. Boil for 2 minutes and then stir in the ginger, green onion, sugar, soy sauce and chicken stock. 
11. Return to a boil, then reduce heat to medium and simmer until the sauce has reduced by half, or to your desired consistency (about 10 minutes). 
12. Serve the sauce alongside the goose. 

Recipe adapted from: http://allrecipes.com/recipe/roasted-goose-with-port-wine-cherry-sauce/

Cranberry Sauce

Ingredients: 

• 1 bottle Seven Springs Seven's Read Heaven wine
• 1 can Whole Cranberries in Sauce
• 1 Tsp Cinnamon
• 1 Tsp Cayenne Pepper

Directions: 

1. Pour the Seven's Red Heaven in a large pot. Let simmer and reduce down by 2/3. 
2. Add cranberries and sauce, cinnamon and cayenne pepper. Continue simmering until it reaches the desired consistency. 

Plum Pudding

Ingredients: 

• 1 cup Granulated Sugar
• 1 cup Butter, room temperature
• 1/2 cup Seven Springs Pinot Noir wine
• 1/2 cup Brandy 
• 2 Eggs, beaten 
• 2/3 cup Molasses
• 1/4 tsp Salt
• 1 tsp Baking Soda
• 3 tsp Baking Powder
• 3 1/2 cups Flour, plus 2 Tbsp
• 1 1/2 cups Raisins, finely chopped
• 1 cup Dates, chopped
• 1/2 cup Nuts, chopped
• 3 Tbsp Candied Orange, finely chopped
• 1 1/2 cups Apples, chopped
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Cloves
• 1/4 tsp Ground Nutmeg 
• Boiling Water 
• Nutmeg Sauce (recipe below)

Directions: 

1. Grease two 2-quart pudding molds. 
2. In a large bowl, combine sugar, butter, wine, brandy, eggs, molasses, salt, baking soda, baking powder and flour. Add raisins, dates, nuts, candied orange, apples, cinnamon, cloves and nutmeg. 
3. Fill each greased mold 1/2 full of batter. Cover tops of molds with lids or 2 layers of aluminum foil. 
4. In a large pot or roaster, place molds on trivets or a rack and add boiling water 2/3 up the side of the mold; bring rapidly to a boil. 
5. Reduce heat to medium-low, cover pot or roaster and boil gently 4 to 4 1/2 hours (add more boiling water as necessary) or until fork comes out clean when put into center of pudding. 
6. Remove from heat and cool. Store in refrigerator, covered, until time to serve. 
7. To serve, steam for 1 hour before serving to heat thoroughly. Un-mold and serve hot with Nutmeg Sauce. 

Nutmeg Sauce: 
Ingredients: 

• 2/3 cup Brown Sugar
• 1 1/2 tsp Cornstarch
• 1/8 tsp Salt
• 1 cup Boiling Water
• 1 Tbsp Butter
• 1/2 tsp Ground Nutmeg

Directions: 

1. In a large saucepan over medium-high heat, combine sugar, cornstarch and salt. 
2. Add boiling water and cook, stirring constantly, 3 minutes until ingredients are well blended. 

Recipe Adapted from: http://whatscookingamerica.net/Cake/plumpuddingTips.htm

Try adding the best wine at the Lake of the Ozarks to many of your favorite Christmas dishes!  Stop by our Lake of the Ozarks winery and pick up your bottles today.  You don't have much time before Christmas gets here.  Happy Holidays from Seven Springs Winery!

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

Like us on Facebook 

Follow us on Twitter

Connect with us on LinkedIn

Follow us on Google+ 

Follow us on Pinterest