Showing posts with label best wine recipes. Show all posts
Showing posts with label best wine recipes. Show all posts

Friday, June 9, 2017

Summer Wine Recipes To Melt Over

The summer heat has hit our Lake of the Ozarks winery, and we've seen many days in the upper 80's. With the official day of summer just around the corner, we want to help you get prepared for the heat wave the only way we know how - wine! There are many fun recipes out there that combine the temps you crave and the beverages you need. Here are a few fun summer wine beverages that you can melt over this summer by the pool, on the patio, or just inside with the AC.



Tropical Sangria
Photo Credit: Lemon Tree Dwelling

This Tropical Sangria combines sweet white wine with all things tropical! Perfect for summer - it's like a mini-vacation right in your own backyard!

Author: Cathy Trochelman
Serves: 4

INGREDIENTS
1 bottle of our Spring Fling from Seven Springs Winery
1 c. Malibu rum
6 oz. (3/4 c. or 1 small can) pineapple juice
½ c. orange juice
*Fresh pineapple, oranges, strawberries, and kiwi, sliced

INSTRUCTIONSCombine all ingredients in a large pitcher and chill until ready to serve.
*The more fruit, the better!

Photo Credit: Turnip the Oven

White Wine Mojito

This light, refreshing, low-alcohol cocktail is perfect when you want something not too boozy. I used sauvignon blanc, but any unoaked white wine will work.

Serves: 1

INGREDIENTS
2 lime wedges
6 fresh mint leaves
1 teaspoon agave
1/2 cup chilled Traminette from Seven Springs Winery
1/4 cup chilled club soda
Ice

INSTRUCTIONS
Combine the lime, mint, and agave in a glass and muddle gently with a spoon. Add the wine, club soda, and ice and stir.

Photo Credit: Sugar and Soul

Strawberry Peach White Wine Slushies

Strawberry Peach Wine Slushies are made with just a few ingredients and a blender. Mix them up for a night with the girls or a summer day by the pool!

Author: Rebecca
Serves: 4

INGREDIENTS
1 1/2 cups frozen strawberries
1 1/2 cups frozen peaches
2 cups Vignoles from Seven Springs Winery
1 cup ice
1 oz simple syrup*

INSTRUCTIONS
Add all ingredients into a blender and blend until a slush forms. Pour into glasses and serve with fruit slices for garnish.



Photo Credit: maebells

Raspberry Red Wine Slushy with Chocolate Whipped Cream

Are you looking for something sweet, decadent, and cool? This recipe has it all! When in doubt ... always add whipped cream *wink*.

Author: Annie Holmes
Serves: 2

INGREDIENTS
For the Slushy
1 cup Blushing Springs from Seven Springs Winery
1 cup frozen raspberries
1 teaspoon sugar (optional)
1 cup ice
For the Chocolate Whipped Cream
1/2 cup heavy whipping cream
1 teaspoon sugar
1 tablespoon cocoa powder

INSTRUCTIONS
To make the slushy blend the wine, frozen raspberries, and sugar (optional) for 30 seconds. Strain slushy mixture through a mesh strainer to remove any raspberry seeds. Place the strained slushy mixture back in the blender with one cup of ice. Blend 30 more seconds. Place mixture in the freezer while you make the whipped cream. For the chocolate whipped cream: Beat the heavy cream, sugar and cocoa powder with an electric mixer for approximately 5 minutes or until stiff peaks form.
To assemble, pour slushy into glasses and top with whipped cream.

Photo Credit: Brunch With Joy

Strawberry Moscato Slush

A refreshing frozen cocktail made with red wine and sweet summer strawberries!

Author: Linda from Brunch with Joy
Serves: 2

INGREDIENTS
2 cups strawberry
1/2 cup lemonade
1 bottle Spring Fling from Seven Springs Winery, set aside 1 cup in the fridge
¼ cup granulated sugar
1 1/2 cups ice cube

DIRECTIONS
In a food processor, puree strawberries with the remaining ingredients.
Pour the mixture into ice cube trays and freeze until solid.
When you’re ready to serve, puree the ice cubes with the remaining wine in the blender until slush consistency. Enjoy!



Drink the Best Wine at the Lake of the Ozarks

Whether you want to enjoy a chilled glass of wine from our patio, or take a bottle of the best Missouri wine home to use in your recipes - Seven Springs Wine is just what you're looking for. We hope that these recipes will help cool your hot days and make your Friday evening all the more relaxing. Don't forget to stop by and see us this weekend! Live music, delicious food, and a chilled bottle of wine are waiting for you!

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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Wednesday, August 17, 2016

Cold Wine Concoctions

While the kids are going back to school and it feels like summer is drawing to a close - it's not over yet! The weather is still beautiful, the grass is still green, and you still need a glass of wine to get you through the rest of the week! At Seven Springs Winery, we still have plenty of events at the Lake of the Ozarks scheduled, as well as enough chilled wine to keep you going for a while. Before the sun sets on your summer vacation, here are a few fun recipes you should try with your favorite wine!

Photo Credit: Kitchen Treaty

White Strawberry-Lemon Sangria

Recipe Credit: www.KitchenTreaty.com

Strawberries, lemon, apples, white wine, and rum make a perfect summer sangria that'll knock your socks off.

INGREDIENTS:2 lemons, thinly sliced
1 apple, cored and sliced (any kind)
1 cup strawberries, hulled and sliced lengthwise
1 (750 ml) bottle Seve Springs Winery's white wine (like Chardonel) 
1/2 cup light rum
4 cups lemon-lime soda

DIRECTIONS:Add lemon slices to a large pitcher, then the apples and strawberries.
Pour the wine and rum over the top.
Cover and place in the refrigerator for 4 - 5 hours.
Remove from refrigerator and add the lemon lime soda. Add a few pieces of the fruit to your glass and pour sangria over to serve.
Leftovers keep for a day or so, but you likely won't have any!

Red Wine Ice Cream
Photo Credit: Cooking With Janica


INGREDIENTS1 bottle of Seven Spring's red wine (like Spring Red)
2/3 cup brown sugar
2 cups heavy whipping cream
1 cup half & half
4 egg yolks
1 vanilla bean

DIRECTIONSThe first step in making our wine ice cream is to reduce the wine down to a syrupy liquid. Pour your bottle of red wine into a large pot and simmer over low-medium heat until it is reduced to one cup of liquid. This took about an hour for me, but it could be sooner, so you should keep an eye on yours. Once it has been reduced, set aside. In a medium pot, whisk together the brown sugar, and whipping cream. Cut your vanilla bean in half and scrape out that beautiful vanilla caviar into the pot. Add the bean pod to the pot as well. Stir constantly while cooking over medium heat until it begins to steam, but before it boils. Beat your egg yolks with a fork or with a mixer until they are light colored. Remove the vanilla bean pod from the cream and slowly add the cream into the egg yolks. It is important to add the cream to the eggs very slowly so that they do not curdle. Once you have successfully added the cream to the eggs, pour the mixture back into the pot and cook over medium heat until it thickens and turns into a custard. If it sticks to the back of a wooden spoon, it is done. Remove from it from heat. Pour the mixture through a strainer and into a large bowl. Stir in the half and half and the reduced wine. Chill the mixture in the fridge for an hour or two until cold. Add to your ice cream maker and freeze according to directions. (For me this is about 30 minutes). If it is too soft for your liking, stick in the freezer for a few more hours. Then sit back and serve yourself a glass of Red Wine Ice Cream alongside a glass of red wine!

Recipe Credit: www.DessertForTwo.com

INGREDIENTS
2 cups cold fruity white wine (like our Spring Fling)
2-3 medium peaches, blanched, peeled, frozen, and sliced (or half a bag of frozen peaches)
sliced peaches for serving, optional

DIRECTIONS
In a blender, combine the wine and peaches. Puree until smooth.
If the mixture is too warm and liquefied, place it in the freezer and stir every 30 minutes until a perfect slushy texture forms.
You can make these in advance and defrost for 15 minutes at room temperature before serving. You can also double the recipe and use the entire bottle of wine to serve 4. The cups in the photo above hold about 1 cup of slushy.

The Best Wine at the Lake of the Ozarks

There's no better time to celebrate the end of summer than now - and there's no better way than with a delicious wine concoction! At Seven Springs Winery, we have an amazing selection of wine that will tempt your taste buds and delight your mind as you sit back and sip on some amazing Missouri wine. We have a beautiful facility that is calling your name - come see us!

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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Tuesday, November 24, 2015

5 Ways to Use Wine in your Thanksgiving Feast!

We're thankful for a wine that pairs well with turkey...and difficult relatives! We're also thankful for another great year serving up the best Missouri Wines, and thankful for all of our wonderful customers to have made this year so much fun. Thanksgiving dinner can be a melting pot of flavors, textures, and spices, so finding a wine to pair with all of that can be challenging.

Here are a few wine's that will go splendidly with your Thanksgiving feast, as well as some fun ways to incorporate wine into your meal, in more ways than just drinking it!

Thanksgiving Wine


You can't go wrong with these two Seven Springs wines with when looking for a delicious pairing with your dinner.

Pinot Noir

This medium plum wine has a beautiful garnet color that will really set off the look of your Thanksgiving feast. The berry and spice flavor will help to compliment the variety of flavors at your table, without being too powerful. This wine is medium bodied and has delectable velvety tannins with a long finish. It will make a wonderful selection for your Thanksgiving meal.

 Chardonel

 Red wine is generally the choice at Thanksgiving dinner, but when you want a white wine, you can't go wrong with our Chardonel. The light to medium straw color will pair well with the decor on the table, adding a sophisticated elegance only found with white wines. With its medium body and fruity toasted oak flavor, you'll find the combination ideal with your Thanksgiving dinner. 

Incorporating Wine Into Your Thanksgiving Menu


Oh, you mean the whole point of Thanksgiving isn't about celebrating wine? There are so many reasons to be thankful for wine, it tastes good by itself, it tastes good with food, and it tastes good IN food! Here are a few recipes that we dug out where you can incorporate your love for wine, and maybe introduce some new family favorites!

White Wine Turkey Brine 
Photo from Bobby's Kozy Kitchen

From: Bobby's Kozy Kitchen

Ingredients
1-quart vegetable stock
1 1/2 cups kosher salt
6 bay leaves
2 tablespoons whole black peppercorns
1 tablespoon mustard seeds
1 bottle of Seven Springs' Chardonel
2 large shallots, thinly sliced
8 garlic cloves, crushed but left in the skins
1 bunch (a good handful) fresh thyme
2 lemons, sliced
Cold water (enough to cover turkey)
16-pound turkey (giblet package and neck removed)

Instructions
  1. Bring the vegetable stock, salt, bay leaves, peppercorns, and mustard seeds to a boil. Stir until salt is dissolved. Cool to room temperature.
  2. Pour the brine into a 5-gallon stock pot or container. Pour in the bottle of wine, then add the shallots, garlic, thyme, and lemons. Slowly lower in the turkey.
  3. Pour enough cool water into the pot to cover the turkey. Place lid on the pot and refrigerate for at least 24 hours.
  4. For a crispier crust - Remove the turkey from the brine the night before, pat it dry, and place on a baking sheet in the refrigerator uncovered overnight.

Wild Mushroom Gravy with Red Wine
Photo From The Clean Dish

From: The Clean Dish

Ingredients

2 tablespoon oil
1 cup chopped white onion
8 ounces mushrooms, sliced or chopped (I used Porcini, Shiitake, Oyster Mushrooms)
4 cloves garlic, finely chopped
1 tablespoon finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
¼ cup Seven Springs' Dry Rougeon**
2 cups vegetable broth
3 tablespoons organic soy sauce
2 tablespoons tapioca flour
¼ teaspoon ground black pepper
salt, to taste

Instructions
  1. Heat oil in a large skillet over medium-high heat, then add onion and cook for 3 to 4 minutes or until translucent.
  2. Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender. Stir in garlic, rosemary and thyme and continue to cook for 1 minute until fragrant. Add wine and cook 1 minute, stirring constantly. Stir in broth and bring to a simmer.
  3. In a small bowl, whisk together soy sauce and tapioca flour to form a thick paste. Add mixture to the skillet, whisking constantly to make sure paste dissolves. Bring mixture to a boil and cook 2 minutes, stirring constantly. Add pepper and serve gravy hot.
**Since you only need a 1/4 cup...I suppose you'll just have to drink the rest!

Photo From GirlieChef.com

Spiced Red Wine Cranberry Sauce


Ingredients
3/4 cup of Seven Springs' Pinot Noir
3/4 cup granulated or raw sugar
1 cinnamon stick
1 whole star anise
12 ounces whole, raw cranberries

Instructions
  1. Combine the wine, sugar, cinnamon stick, and star anise in a medium-sized pot over high heat, stirring until sugar is dissolved and the wine just comes to a boil, ~3 minutes.
  2. Add the cranberries to the pot, then reduce heat to medium-low. Simmer, stirring from time to time until the cranberries just begin to pop, ~5 minutes.
  3. Remove from heat and allow to sit until cooled to room temperature. At this point, you can transfer it to a bowl or container with a lid and refrigerate for up to 5 days.
  4. Remove cinnamon stick and star anise before transferring to a serving dish. Serve warm or cold

Tzimmes

Photo From Imperial Sugar

Ingredients
1 pound carrots, peeled and chopped into 1-inch chunks
2 pounds sweet potatoes, peeled and chopped into 1-inch chunks
1/2 cup dried cherries
1/2 cup dried apricots
1/2 cup fresh orange juice, plus the zest from 1 orange
1/2 cup of Seven Springs' Traminette
1/2 cup Imperial Sugar Light Brown Sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup (1/2 stick) butter, plus more for greasing pan

Instructions
  1. Preheat oven to 350°F. Grease an 11x7 inch baking pan and place carrots, sweet potatoes, dried cherries and dried apricots in a pan.
  2. In a medium bowl, whisk together orange juice, zest, white wine, brown sugar, cinnamon, and salt. Pour over the vegetable mixture and bake for 1 hour.
  3. After 1 hour, if the liquid is completely reduced, add a touch of water. Dot with butter and bake for 30 more minutes until vegetables are tender and liquid has become a glaze.

Dark Chocolate Red Wine Truffles
Photo From Imperial Sugar


Ingredients
• 8 ounces bittersweet or semi-sweet chocolate, roughly chopped
• 1/2 cup heavy cream
• 4 tablespoons of  Seven Springs' Seven's Red Heaven
• 2 teaspoons Imperial Sugar Powdered Sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon espresso powder
• Cocoa powder, for dusting

Instructions
  1. Place chopped chocolate in a large mixing bowl. Heat cream in a small saucepan over medium-high, just until it boils. Pour hot cream directly into the bowl with chocolate, then add wine, powdered sugar, vanilla, and espresso powder. Gently whisk the mixture together until chocolate is smooth and melted. (If chocolate does not melt completely, place it over a saucepan of simmering water, stirring until it melts completely.) Cover bowl, and place it in the refrigerator to set, 1 to 2 hours.
  2. Line a baking sheet with parchment or wax paper and dust cocoa powder into a wide plate or pie dish. With a small scoop, melon baller, or spoon, scoop chocolate and form it into a ball, then roll it in cocoa powder. Place on baking sheet, then repeat with remaining chocolate.
  3. Refrigerate truffles for 30 minutes to set. Serve slightly chilled or at room temperature.


Find the Best Wine at the Lake of the Ozarks

From the first course to the last, your Thanksgiving feast can have many delicious hints of your favorite Lake of the Ozarks Wine. Don't forget to stop by and pick up several bottles of the best wine at the Lake of the Ozarks before the holiday. Happy Thanksgiving from Seven Springs winery, have a wonderful time with family and friends!

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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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: JasonandShawnda.com

Appetizer: Cranberry Red Wine Meatballs 


 Ingredients: 
  • 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

 Directions: 
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.)

Photo From: FoodandWine.com

Entree: Syrah-Braised Short Ribs 


Ingredients: 
  • 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

 Directions: 
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: MyRecipes.com

Side Dish: Fusilli with Carmelized Spring Onions and White Wine


Ingredients: 
  • 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

Directions: 
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: MtNittanyWinery.com

 Ingredients: 

Directions: 
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: http://www.pinterest.com/7springswinery/cooking-with-wine/

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
573.317.0100
846 Winery Hills Estates
Linn Creek, MO 65052

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