Stone Crest Vineyard Recipe Ideas

Some great ideas with our wine.

Cranberry Red Stone Relish Ingredients 1 1/2 cups white sugar 1 cup Stone Crest Red Stone 1 (12 ounce) package fresh cranberries, rinsed and sorted 1 cinnamon stick 2 tablespoons orange zest Directions Combine sugar with Red Stone wine in a medium saucepan, and bring to a boil over medium heat. Add the cranberries, cinnamon stick and orange peel. Bring the mixture back to a boil, reduce heat, and simmer, stirring often, for 10 to 15 minutes, until most of the cranberries have burst. Remove from heat, allow relish to cool slightly, and spoon into sterilized glass jelly jars with tight-fitting lids. Store in refrigerator.	DeVine Reduction Steak Sauce Ingredients 3 tablespoons butter 1/2 yellow onion, chopped 1/2 red onion, chopped 2 large shallots, chopped 2 tablespoons minced garlic 1 roma (plum) tomato, chopped 1 pound carrots, chopped 3/4 pound fresh mushrooms, sliced 1 (14 ounce) can beef broth 1 1/4 cups Stone Crest DeVine , divided Directions Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of DeVine, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes. Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of DeVine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.
DeVine Chocolate Cake Ingredients 1 cup butter 1 cup white sugar 4 eggs 1 teaspoon vanilla extract 1 (12 ounce) package semisweet chocolate chips 2 teaspoons baking powder 2 1/4 cups all-purpose flour 1/2 cup Stone Crest DiVine 4 tablespoons unsweetened cocoa powder Directions Preheat oven to 360 degrees F (170 degrees C). Grease an 9 inch cake pan. In a large bowl, mix butter, sugar and eggs until smooth and creamy; add the vanilla and chocolate chips and mix well. In a small bowl, mix baking powder and flour; add to creamed mixture. Add DeVine and mix well, but not for too long. Add cocoa powder to taste. Bake in preheated oven for 45 minutes to 1 hour; let cool and decorate. Serve.	Blue Stone Sangria 1 Bottle Stone Crest Blue Stone Wine 2 Quart Cran-Grape Juice 1 quart pineapple juice 1 can lemon/lime soda Splash vanilla extract Orangle, lemon and lime wedges
Hot Spiced Wine Ingredients 2 oranges 2 (750 milliliter) bottles Stone Crest Pinot Noir 1 (750 milliliter) bottle Stone Crest Waterfall White 1 (3 inch) piece of fresh ginger, peeled and thinly sliced 3 cinnamon sticks 1/2 teaspoon ground cloves 1/3 cup brown sugar, or to taste 1/4 cup brandy (optional) Directions Use a sharp knife or a vegetable peeler to remove the zest from the oranges in strips, being careful to remove only the orange part, leaving the pith behind. Then, juice the oranges into a large, heavy-bottomed pot. Pour the Pinot Noir and Whaterfall White Wines into the pot with the orange juice. Place the strips of orange zest, ginger, cinnamon sticks, cloves, and brown sugar into the pot with the wine mixture; stir to dissolve the sugar. Cover and heat over medium-high until heated through, but not boiling, reduce the heat to medium-low and heat for an hour or longer to bring all of the flavors together. Adjust the sweetness by adding more brown sugar, as necessary. Strain and serve hot with a splash of brandy, if desired.	Shrimp Fra Diavolo Ingredients 8 ounces dry fettuccini, uncooked 1 pound large shrimp, peeled and deveined 1 teaspoon crushed red pepper flakes 1/2 teaspoon kosher salt 3 tablespoons virgin olive oil 1 cup chopped yellow onion 1 (14.5 ounce) can Diced Tomatoes with Basil, Garlic and Oregano, undrained 1 cup Stone Crest Chardonnay 1/4 cup chopped fresh flat leaf parsley Directions Prepare fettuccini according to package directions; keep warm. Meanwhile, toss shrimp with red pepper flakes and salt; set aside. Heat oil in large skillet over medium-high heat for 1 minute. Add shrimp, cook about 2 minutes, stirring often, or just until shrimp turns pink and opaque. Remove from pan; keep warm. Add onion to skillet. Cook about 5 minutes, stirring often, or until onion is soft. Add undrained tomatoes, Chardonnay and garlic. Cook about 10 minutes over medium heat until sauce thickens a bit. Return shrimp and its juice to pan, stir to combine and heat through. Remove skillet from heat. Stir in parsley. Divide hot, cooked pasta into 4 shallow bowls. Top each with shrimp and sauce.