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Lake Erie Wine with Distinction™


Blue Ribbon Wine Jelly

Ingredients: 2 Cups Hazel Park Red Wine or Huidekoper White Wine, 3 Cups Granulated Sugar, 1 Package Sure-Gel or Certa (Pectin.)

Directions: Combine wine and sugar in top of a double boiler. Place over rapidly boiling water. Heat about 3 minutes or until sugar is completely dissolved. Remove from heat and stir in pectin. Pour immediately into jelly jars and process according to maker’s directions. Great gift idea: Instead of pouring into jelly jars, pour into inexpensive wine glasses, cover with melted paraffin wax and tie a colorful ribbon around the glass.

Colonel Crawford’s Ham

Ingredients: Thick Sliced Ham, Mustard to Taste, Brown Sugar to Taste, Colonel Crawford Wine.

Directions: Mix brown sugar, mustard and Colonel Crawford wine together to form thick paste. Spread on the ham slices. Broil until brown and bubby. Cut into small pieces for nibbling or serve slices whole for a meal.

Conneaut Cellars Pymatuning Cooler

Ingredients: 1 Bottle Pymatuning Rose Wine, 1.5 qt. Bottle Ocean Spray Guava, Passion Fruit or Mauna Lai Juice.

Directions: Combine wine with juice or pop. Serve over ice cubes, an ice ring or crushed ice. Garnish with citrus slices, mint leaves or frozen grapes. Great for parties or friendly gatherings.

Conneaut Cellars Huidekoper Cooler

Ingredients: 1 Bottle Huidekoper White Wine, 1 Two Liter Bottle Grapefruit Soda, 50/50 or Sprite.

Directions: Combine wine with juice or pop. Serve over ice cubes, an ice ring or crushed ice. Garnish with citrus slices, mint leaves or frozen grapes. Great for parties or friendly gatherings.

Conneaut Cellars Purple Princess Cooler

Ingredients: 1 Bottle Princess Snowater Wine, 1 Bottle Red Grape Juice, 1 Can (12 oz.) Club Soda or 50/500.

Directions: Combine wine with juice or pop. Serve over ice cubes, an ice ring or crushed ice. Garnish with citrus slices, mint leaves or frozen grapes. Great for parties or friendly gatherings.

Conneaut Cellars Sangria

Ingredients: 2 Bottles Summit Red Wine (1.5L), 1/2 Cup Sugar, 2 Large Lemons, Sliced, 2 Large Oranges, Sliced, 2 Large Granny Smith Apples Sliced Thin, 2/3 Cup Orange Juice, 1 cup of Cussewago Blanc (brandy), 4 Cups 7-Up or Sprite, Ice.

Directions: Mix wine, sugar, orange juice and fruit in a large container with lid. Shake and sit in fridge for 24 hours. Before serving, stir in brandy and 7-Up or Sprite. Serve from a pitcher in large wine glasses. Add or subtract according to your imagination - peaches, pineapples, grapes, rum, vodka, orange liqueur, Grand Marnier, soda water and orange or lemon flavored soda can be used in any combination. Keeps for several days in the refrigerator and goes well with pepperjack cheese, calamari, fried shrimp and spicy dishes.

Dark Chocolate Port Ganache Brownies

Ingredients: 1-Package Duncan Hines Dark Chocolate Fudge Brownie Mix, 1 ½ Cup Dark Chocolate Chips, 1/4th Cup Water, 1/4th Cup Vegetable Oil, 1/2 cup Red Port, 1/2 cup Heavy (whip) Cream.

Directions: For brownies mix, follow directions on the brownie box. Add 1/4th cup of chocolate chips. Use only 1/4thcup of water and 1/4th cup of oil. Position oven rack in center and pre-heat oven to 350 deg. F, use parchment paper to line an 8-inch square baking pan. Spread the batter into prepared pan. Bake for 35 minutes or when toothpick is inserted into center and comes out with a few moist clumps clinging (don’t overbake). Let brownies cool completely in pan on a rack uncover on the counter before adding ganache topping. For ganache, bring port to a boil over medium heat in a small saucepan and reduce to 2 Tbs. (4 to 6 minutes), then pour it into a small cup. Bring heavy cream to a boil in a clean sauce pan over medium-high heat, stirring occasionally. Take the pan off the heat and stir in chocolate chips until chocolate is melted and smooth. Pour the ganache into a bowl and place in a cool part of the house. When cool at room temperature, spread ganache over the cooled brownies and give ganache about 1 hour to set. Cut brownies into 12 equal pieces, cover, store at room temperature in well-sealed and covered container. Serve with Redi-Whip or vanilla ice cream.

Hazel Park Holiday Cake

Ingredients: 1 Box Duncan Hines Yellow Cake Mix, 1 Package French Vanilla Instant Pudding, 3/4 tsp Ground Nutmeg, 1/3 Cup Vegetable Oil, 4 Large Eggs, 1 Cup Hazel Park Red Wine.

Directions: Preheat oven to 350 degrees. Mix all ingredients with a mixer on low speed until all ingredients are moist. Then beat on high speed for 2 minutes. Stop mixer and scrape bowl then beat on high for 1 additional minute. Pour batter into prepared (greased) 9 inch tube pan and bake in preheated 350 degree oven for about 50 minutes. Test cake for doneness by inserting toothpick into the middle of the cake. When toothpick comes out clean, the cake is done. Cool for 25 minutes then loosen from bottom and sides of tube pan and continue to cool on a rack. Remove from tube pan when completely cool. Sprinkle with confectioner’s sugar if desired. Note: To make a less rich cake, omit oil and pudding, reduce to 2 eggs, and increase wine to 1 1/3 cups.

Hot Mulled Wine

Ingredients: 3 Cups Water, 14 Whole Cloves, 2 Cups Sugar, 1 Lemon (Use Outer Peel), 2 Sticks Cinnamon (Break into Pieces), 2 Bottles Sadsbury Red Wine.

Directions: Boil sugar, water, lemon peel and spices for 1 minutes. Strain out the spices and add the liquid to the Sadsbury Red wine. Heat gently – do not boil. Serve warm in mugs or glasses. A crockpot set on low is an ideal serving bowl. Use Colonel Crawford wine if you like your spiced wine sweeter. Squeeze lemon juice from the lemon if you desire more citrus flavor.

Ice House Cheese Spread

Ingredients: 1/2 lb. Imported Danish Blue Cheese, 1/2 lb. Butter, 1 Cup Ice House Bubbly Wine (White or Pink), Cayenne Pepper to Taste.

Directions: Blend cheese, butter and cayenne into a smooth paste (easier to use a mixer). Moisten with Ice House Bubbly. Serve with crackers or toasted bread.

Pymatuning Pears

Ingredients: 1 Large Can Bartlett Pears, 1/3 Cup Sugar, 1 tsp Orange Rind, 1 Three Inch Stick Cinnamon, 1/4 Cup Orange Juice, 1/2 Cup Pymatuning Rose Wine.

Directions: Drain pears and save liquid. Cut pears into bite sized pieces. Combine per juice, sugar, orange rind and cinnamon stick. Boil down to ½ cup liquid. Blend orange juice and Pymatuning Rose wine into syrup. Pour over pears and chill well before serving.

Sadsbury Meatballs

Ingredients: 2 lbs. Meatballs (From Your Favorite Recipe), 2 Cups Sadsbury Red Wine, 1 Tbsp Brown Sugar, 2 Cups Beef Broth, Corn Starch to Thicken.

Directions: Sauce - Using the same pan that the meatballs were browned in, combine Salsbury Red wine, beef broth, and brown sugar (adjusted to taste). Bring to simmer and thicken with a little corn starch mixed with cold water. Cover pan and gently simmer for 10 minutes. Do not boil. Add the meatballs to reheat and serve. Meatballs can be made ahead of time and reheated in the wine sauce.

Sadsbury Salad

Salad Ingredients: Fresh Bib and Romaine lettuce – torn or cut up into bite sized pieces, Fresh garden tomatoes cut up to your preferred size, Sliced or whole black olives.

Dressing Ingredients: 2 Cloves Minced Garlic, 1/2 Cup Sadsbury Red Wine, Juice from 1/2 Lemon, 1 1/2 Cups Olive Oil, 1/4 tsp Salt, 1/8 tsp Oregano, Fresh Ground Black Pepper to taste.

Directions: Blend dressing ingredients together in mixer or food processor. Toss lightly with fresh bib and romaine lettuce with garden tomatoes and black olives. Enjoy!

Snug Harbor or Riesling Potato Soup

Ingredients: 4 lbs White Potatoes, 1 Large Yam or Sweet Potato, 2 Medium Size Leeks (Use Whites Only), Water or Chicken Broth to Cover Potatoes, 1/2 Cup Snug Harbor or Riesling Wine, 1 Pint Half & Half, 1 Tbsp Butter, Salt & Pepper to Taste, Fresh Parsley to Taste and for Garnish.

Directions: Peel and cube all potatoes into stock pot. Discard green tops of leeks. Slice whites of leeks in half lengthwise, rinse under running cold water to remove sand, then slice crosswise, and add to potatoes. Cover with water or chicken broth and Snug Harbor or Riesling. Boil until potatoes are soft. Use potato masher to make a “lumpy mashed potato” consistency. Add butter, salt and pepper. Stir. Temper half & half by adding small portions of hot soup to the half & half in a bowl until the half & half is warm. Combine all ingredients in pot again. Serve warm or chilled.

Snowater Minted Melon

Ingredients: 1 Qt. Scooped Melon Balls (Watermelon, Cantaloupe, Honeydew, etc.), 1/4 Cup Crushed Mint Leaves, 1 tsp Grated Lime Rind, 1/4 Cup Sugar, 1 Cup Princess Snowater Wine, 1/4 Cup Lime Juice, 1 Bunch Mint Sprigs.

Directions: Crush mint leaves with lime rind and sugar. Add Princess Snowater wine and lime juice, then stir well. Let stand for 20 minutes. Strain sauce over melon balls and chill well. Garnish with fresh mint sprigs.

Snug Harbor Carrots

Ingredients: 1 lb. Sliced Carrots, 1/3 Bavarian Dijon Mustard, 2 Tbsp Brown Sugar, 1/2 Cup Honey, 1 Tbsp Vinegar, 2 Cups Snug Harbor Wine.

Directions: Steam carrots with Snug Harbor wine until tender. While carrots are steaming, mix the mustard, brown sugar, honey and vinegar in a sauce pan. Heat on medium and stir constantly until sugar dissolves and a glaze forms. Spoon glaze over drained carrots and serve while still warm.

Wolf Island Chicken

Ingredients: 1 Whole Chicken (Cooked & Seasoned to Your Preference and Cut into Bite Size Strips), 1 Large Can Pineapple Chunks,  1 Cup Wolf Island Wine, 1/2 Cup Brown Sugar, 1/4 Cup Soy Sauce, 3 Pieces Candied Ginger (Cut Finely), 1 Small Jar Maraschino Cherries, 1 Large Orange Cut into Thin Slices, Corn Starch to Thicken, 2 Cups Chicken Broth.

Directions: Sauce: Drain juice from pineapples and set chunks aside. Combine the juice, wine, brown sugar, chicken broth, soy sauce and candied ginger in a sauce pan. Heat to a simmer but don’t boil. Thicken with a little corn starch mixed with water. Sauce should be heavy enough to coat chicken but not jell. Arrange chicken on a platter or chafing dish and cover with pineapple chunks. Pour sauce over chicken and garnish with orange slices and cherries.

Sadsbury Venison Stew

Ingredients: 2 Tbsp Olive Oil, 1 Onion, Chopped, 2 Cloves Minced Garlic, 1 lb. Venison, Cut into Strips, 1 (28 ounce) Can Diced Tomatoes, 1 lb. Mushrooms, Sliced, 1 Cup Sadsbury Red wine, 1/2 tsp Dried Thyme, 1/2 tsp Dried Sage, 1/2 tsp Dried Tarragon, 1/4 tsp Salt.

Directions: Heat olive oil in a large skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Add the venison to the skillet. Cook and stir on medium heat until evenly browned. Stir the tomatoes, mushrooms, wine, thyme, sage, tarragon, and salt into the mixture. Cover the skillet and allow the mixture to simmer on low until the venison is tender- approximately 30-40 minutes.

Seafood Wine Sauce

Ingredients: 3-4 lbs. King Crab Legs, Lobster, Scallops, and/or Shrimp, 5 Tbsp Unsalted Butter, 2 Cloves Minced Garlic 1 Cup Gewurztraminer, 1 Tbsp Chopped Fresh Parsley 1/8 tsp Cayenne Pepper, 1 tsp Finely Grated Lemon Zest, Lemon or Lime Wedges.

Directions: Melt butter in a skillet and saute’ garlic about 1 minute. Add Gewurztraminer, parsley and cayenne pepper. Raise heat to medium-high heat and reduce liquid by half (about 10 minutes) while whisking occasionally. Remove from heat. Steam or boil shellfish. Remove meat from shells and transfer to a platter. Warm sauce over low heat and stir in the lemon zest. Serve the sauce in dipping bowls and place lemon or lime wedges with seafood platter.

Bourbon Peach Sauce

Directions: Drain 4 cups diced peach juice into a bowl. Dice peaches to small bite size and set aside. Whisk 1/2 cup of Halftown Bourbon and 3 Tbsp. corn starch together in a small bowl (no lumps) and transfer to large sauce pan. Add drained peach juice, peaches, 4 Tbsp. peach jam, and 1/2 cup brown sugar. Cook and stirring over medium heat. Starts to boil, turn heat down to a simmer and add 1/4 tsp. nutmeg/cinnamon (optional). Simmer for 10 minutes uncover, remove from heat and stir in 2 tsp. vanilla. Cool sauce. Serve sauce with whipped cream and over angel food cake, genoise cake, short cake, pound cake, biscuits, waffles, pancakes, and vanilla bean ice cream.