Recipes

1/2 Cup Red Wine (Dry - Semi-Dry)
1-Tablespoon black pepper

1/4 Cup Red Wine Vinegar
1-Tablespoon unseasoned meat tenderizer

2-3 Tablespoon of mince garlic
1-Teaspoon salt

1/4 Cup lemon juice

Combine: Red Wine, vinegar, lemon juice, garlic and salt. Poke a few holes into steak with fork, mix the meat tenderizer with a little water or red wine vinegar. Work that into the holes in the meat. Rub meat with the black pepper, embedding it into the surface of the meat. Marinate for 3-6hours. Place garlic on top of meat while cooking. Grill recommended, broil in winter months...makes 2-4 8oz steaks

3-Large chicken breasts, boned, skinned, and halved.
Salt & Pepper to taste.

1/2 Cup Dry White Wine

1-clove of garlice minced. 

4-Tablespoons grated Parmesan cheese
Paprika.

Season Chicken with salt & pepper. Mix wine and garlic. Add chicken and marinate at least 1 hour. Place in greased baking dish, or grill on low heat slow. Baste with marinate if you are grilling, if baking just pour over. Sprinkle with cheese and paprika. If baking 350 degree oven for 45 min. 

2-teaspoons fresh Rosemary,minced, 

2-shallots peeled and minced, 

1-Tablespoon Olive Oil, 

3/4 Cup Red Wine(Dry to Semi-dry), 

2/3 Cup tomato puree, 

2-Table-spoons Worcestershire sauce, 

3-cloves garlic minced, 

1/3 Cup dark brown sugar, 

1-Tablespoon balsamic vinegar, 

3-Tablespoons molasses, 

1-teaspoon Tabasco,

1-teaspoon liquid Hickory Smoke, 

2-teaspoons English dry mustard,

salt & pepper to taste, 

1-Tablespoon butter

In saucepan saute shallots in oil, 4-5minutes, or just until they begin to take on a little color. After 2 min, add Rosemary and garlic. Add wine and bring to a boil. Then reduce heat and simmer until there is only half the amount of liquid. Stir in tomato puree, then add remaining ingredients (except butter) Simmer 15minutes or until thick. Season to taste with salt & pepper. Stir in butter and allow to cool to room temp.before using. Store in refrigerator for up to 1 week.

1- Bottle of Rustic Acres Winery's Spiced Apple Wine

1-Ham

Pour wine over ham and baste several times during cooking.

2-Beaten eggs

6 (3/4 inch thick) French Bread

1/2 Cup Raisins

1/4 C Honey

1/4 Cup Red Wine, Semi-Sweet

2-Tablespoons of Butter

1/3 Cup Red Wine Semi-Sweet-Sweet

1/4 Teaspoon ground cloved

Sifted powdered sugar

In shallow dish combine eggs, and 1/4 of the wine. Dip bread slices in egg mixture. In 10 Skillet cook bread in hot butter on both sides until golden brown. Remove bread and combine in skillet 1/3 Cup wine, honey, cloves. Return bread to skillet. Cover and cook over low heat for 15 min. Put in serving bowls and spoon wine sauce over top. Sprinkle with powdered sugar. 

1- Bottle of Niagara White Wine

1- Can (60z) Pineapple Juice frozen concentrate

1-Can (60z) lemonade frozen concentrate

1- Quart Club Soda or some clear pop (Sprite)

1-1/2 Cups Water

Mix into large punch bowl. Garnish with thinly sliced lemon, seasonal fruit slices. Pour into your favorite glass on ice if you prefer.

1-Bottle Red Wine (Rustic Acres Sunset Red)

1- Sliced Lemons

3- Sliced Oranges

1- Cup orange juice

1- Cup pineapple juice

Combine all ingredients and pour over ice. Yum Yum Enjoy!

2 Parts Plum Wine (Rustic Acres)

1 Part Vodka (your choice of brand)

Roses brand Lime Juice to taste

Pour over ice...And the last but most important thing to add is...A CHAIR WITH ARMS !!!

2/3-cup Dry White Wine (Rustic Acres Dry Whites like our Pinot Grigio or Seyval)

1/4-cup fresh lemon juice

1/3 cup extra virgin olive oil

3 medium cloves garlic, smashed

2-Tablespoons minced or 1-1/2 dried herb of choice

grated rind of 1 lemon

Combine all ingredients in a small bowl Pour over fish or poultry in a shallow glass dish or heavy plastic bag. Cover dish/seal bag and refrigerate while marinating.

3/4 Cup dry red wine (Rustic Acres Dry reds like our Cabernet Sauvignon)

1/4 Cup extra virgin olive oil

1-Tablespoon Dijon mustard

2-medium cloves of garlic, smashed

1-Teaspoon minced fresh or 3/4 tsp dried herb of choice

Fresh ground black pepper to taste

Combine wine with remaining ingredients in small saucepan. Bring to boil stirring occasionally. Cool before using. Pour over meat in shallow dish or heavy plastic bag. Cover dish/seal bag and refrigerate while marinating.

2/3 Cup light-bodied fruity red wine (like Rustic Acres Semi-Reds Fredonia or Fox Red)

1/3 Cup chicken broth

2-Tablespoons fresh lime juice

2-Green Onions, sliced thin

2-Tablespoons minced fresh or 1-1/2 tsp crushed, dried herb of choice. 

Combine all ingredients in small bowl. Pour over meat, skinless chicken breasts or hearty fish steaks in shallow glass

dish or heavy plastic bag. Cover dish/seal bag and refrigerate while marinating.