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Holiday Recipes:
Merlot Meatballs
Riesling or Gewurztraminer Turkey Gravy
Pinot Noir Duck Gravy
Red Velvet Cabernet Cupcakes
Wine Flour Crackers
Rose Bourbon Balls
Holiday Sale Until January 1st!
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Holiday and Winter Warming Recipes

Happy Holidays Everyone!
For those who wish to incorporate Wine Flour or Grape Bran into your holiday baking or cooking...
We hope this newsletter finds you well and with plenty more holiday cooking to do!
In this issue you will find recipes for...
Merlot Meatballs
Pinot Noir Duck Gravy
Riesling or Gewurztraminer Turkey Gravy
Wine Flour Sugar Cookies
Wine Flour Crackers
Rose Bourbon Balls (with Pinot Noir Flour and Riesling Grape Bran-instead of nuts)
&
Red Velvet Cabernet Cupcakes
Merlot Meatballs
2 lbs. ground beef
1 cup fresh bread cubes
1 cup milk
2 tsp salt
4 tsp black pepper
1/4 all purpose flour
1/4 Merlot Wine Flour
4 tbsp minced onions

Combine ingredients in a large bowl and roll into golf ball sized balls. Place in your fridge for 20 minutes. Add the grape-seed oil to a frying pan and turn on. Once oil is hot, fry meatballs in grape-seed oil, each for two minutes. Heat oven to 350 degrees. Finish by baking meatballs for 10-12 minutes or until browned. Makes 16-20 meatballs.
Rose Bourbon Balls
1 cup vanilla wafers
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
3 tbsp simple syup
1 cup Riesling Grape Bran
1/4 cup bourbon (Local Mckenzie Bourbon Whiskey)
12 oz dark chocolate
1/8 cup Pinot Noir Wine Flour (for coating)
1/8 cup powdered sugar (for coating)

Place the cake crumbs or cookie crumbs into a plastic bag and smoosh them.
Combine the cake crumbs or cookie crumbs, sugar, 1/4 cup cocoa, simple syrup & Bourbon.Blend and mix very well. Fold in the Riesling Grape Bran.
Roll the mixture into 1-inch balls.If mixture is not rolling together easily, add more simple syrup. Melt dark chocolate over the stove very carefully so as to not burn. Set aside to cool to room temperature. Use a fork tong to dip in the room temperature dark chocolate. Immediately roll the balls in the Pinot Noir Flour and powdered sugar blend or the powdered sugar to coat them. Let harden for one minute, then roll in the powder blend again. Store in an airtight container and refrigerate. Makes 20-30 Bourbon Balls.
Wine Flour Sugar Cookies
2 3/4 cups flour
2 tbsp of Wine Flour
1 tsp baking soda
1/2 tsp baking powder
1 cup grape-seed oil
1 1/2 cups white sugar
1 egg
1 tsp vanilla extract

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Makes 16-24 cookies.
 
Riesling or Gewurztraminer Turkey Gravy
1/4 cup butter, softened
1/4 cup Riesling or Gewurztraminer Wine Flour
1 cup turkey pan drippings
1-2 cups turkey broth
salt and pepper

Gravy Prep - After you've remove the turkey from the oven and set it aside to rest, set the pan over medium-high heat on the stove-top. When the pan drippings are hot, pour in a cup of broth and begin scraping all the bits from the bottom of the pan.
Separate the Fat and Drippings - Pour the pan drippings into a measuring cup and place this in the refrigerator. In the 30 minutes it takes to rest the turkey, the fat and drippings will separate and the fat will begin to harden. This makes it easier to skim off just the fat for making the gravy. You should ideally end up with about a cup of pan drippings and 1/4 cup of fat. If you have less, you can make up the difference with broth or grape seed oil, respectively.
Make a Roux - Skim the fat from the top of the pan drippings  and warm it in a saucepan over medium-high heat. When the fat is hot, whisk in the flour/wine flour to form a thin paste. Let this cook for a few minutes until bubbly.
Add the Pan Drippings - Next up, pour in the pan drippings and whisk to combine with the roux. This will form a thick, gloppy paste.
Add the Broth - Finish the gravy by whisking in a half cup of broth. You can add more broth for a thinner gravy or let the gravy cook a few minutes for a thicker gravy. Taste the gravy and add salt, pepper, and add Riesling or Gewurztraminer wine (a few tablespoons) for taste.
Wine Flour Crackers
 3 cups flour
3 tbsp of Wine Flour
4 tsp sugar
2 tsp salt
4 tbsp grape-seed oil
1 cup water
2 tbsp grape bran

Heat the oven to 450°F: Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside. Mix together the dry ingredients: In a medium bowl, whisk together the flour, wine flour, sugar, and salt. Add the oil and water. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated. Divide and shape the dough into a square: Divide the dough into two halves and set one half aside. Sprinkle your work surface lightly with flour and set the other half on top. Roll out the dough: Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick or thinner. Cut the dough into cracker-sized rectangles: Using a pizza cutter or a sharp knife, cut the dough into individual crackers roughly 1-inch by 2-inches. Transfer crackers to baking sheet and prick with fork: Transfer the crackers to the baking sheet using a metal dough scraper or spatula. It's fine to crowd the crackers very close to each other.  Bake for 12-15 minutes: Bake the crackers in the oven for 12-15 minutes, until the edges are browned
Pinot Noir Duck Gravy
1/4 cup butter, softened
1/4 cup Pinot Noir Wine Flour
1 cup Duck pan drippings
1-2 cups duck broth
salt and pepper

Gravy Prep - After you've remove the duck from the oven and set it aside to rest, set the pan over medium-high heat on the stove-top. When the pan drippings are hot, pour in a cup of broth and begin scraping all the bits from the bottom of the pan.
Separate the Fat and Drippings - Pour the pan drippings into a measuring cup and place this in the refrigerator. In the 30 minutes it takes to rest the turkey, the fat and drippings will separate and the fat will begin to harden. This makes it easier to skim off just the fat for making the gravy. You should ideally end up with about a cup of pan drippings and 1/4 cup of fat. If you have less, you can make up the difference with broth or grape seed oil, respectively.
Make a Roux - Skim the fat from the top of the pan drippings  and warm it in a saucepan over medium-high heat. When the fat is hot, whisk in the flour/wine flour to form a thin paste. Let this cook for a few minutes until bubbly.
Add the Pan Drippings - Next up, pour in the pan drippings and whisk to combine with the roux. This will form a thick, gloppy paste.
Add the Broth - Finish the gravy by whisking in a half cup of broth. You can add more broth for a thinner gravy or let the gravy cook a few minutes for a thicker gravy. Taste the gravy and add salt, pepper, and add Pinot Noir wine (a few tablespoons) for taste.
Red Velvet Cupcakes
1 Cup All Purpose Flour
1 tbsp of Cabernet Wine Flour
1 Cup of Sugar
¼ tsp of Salt
¼ tsp of Baking Soda
¾ tsp of Baking Powder
1 Egg
¼ Cup of Grape-seed Oil
2 tsp Vanilla Extract
30 Drops of Red Food Coloring
2 tbsp of Sour Cream
*1/4 Cup Milk
*1/3 Cup of Cabernet Wine

Blend the dry ingredients thoroughly, adding each ingredient as you go down the list. Blend the wet ingredients thoroughly, whisk egg and soften sour cream. Once the wet and dry ingredients are blended until smooth then combine the wet ingredients to the dry ingredients. Blend well. *Slowly add the milk. Blend Well. *Slowly add the wine. Blend Well. Make sure your batter is creating a “ribbon effect” before placing in baking cups. Bakes 24 regular size cupcakes. Turn oven to 350 degrees and bake for 25 minutes or until toothpick is clean.

 
Happy New Year!
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