Planning a holiday menu can be stressful, but we have some great tips for wines and foods that will delight your guests and create a memorable meal.
Welcome your guests with the warm aroma of Mulled Fredonia Wine on your stove or in your crock pot. This simple recipe “smells like Christmas” and tastes even better. Mulled Fredonia Wine is perfect for the holidays and especially nice to sip while cozying up to the fire on Christmas Eve. Make it a part of your holiday traditions.
This delicious mulled wine is perfect for the holidays, or to warm up at the end of a cold day. This recipe will fill your home with a wonderful, spicy aroma.
- 1/2 cup sugar
- 1 cup water
- 1 bottle (750ml) Liberty Vineyards Fredonia wine
- 1/2 orange, sliced
- 2 cinnamon sticks
- 3 whole cloves
- dash nutmeg
In medium pot, boil water. Stir in sugar until dissolved. Reduce heat and add remaining ingredients. Heat mulled wine for about 1/2 hour, making sure it does not boil. Stir occasionally. Once flavors have combined, strain wine into mugs or wine glasses and enjoy! This recipe can also be made in a slow cooker on a low setting.
After warming up with some Mulled Fredonia Wine, serve your guests these fun and tasty Uptown Grilled Cheese Appetizers. Pair with Liberty Vineyards Traminette.
UPTOWN GRILLED CHEESE APPETIZERS
- 10 tablespoons unsalted butter
- 4 tablespoons concord grape seed oil (or vegetable oil)
- 1 medium shallot, chopped
- 1 clove garlic, chopped
- ½ pound sliced mushrooms
- salt and pepper to taste
- 48 slices rye cocktail bread
- 2 large plum tomatoes, thinly sliced
- ½ pound extra sharp cheddar, thinly sliced
Heat 1 tablespoon butter and 1 tablespoon oil in medium skillet over medium heat. Sauté shallot and garlic 1 minute. Add mushrooms to mixture, cook until mushrooms are tender (about 5 minutes). Season with salt and pepper. Assemble sandwiches: take one slice of cocktail bread, top with about 1 tbsp of mushroom mixture and 1 slice of tomato followed by a thin slice of cheddar. Top with a second bread slice. Press together. In panini grill, large skillet or griddle, heat 3 tablespoons butter and 1 tablespoon oil. Brown sandwiches (if cooking in skillet or griddle, flip sandwiches once). Serve with a dill pickle and Liberty Vineyards Traminette.
Another great prelude to Christmas dinner is this Sweet ‘N Savory Cheeseball. This recipe combines an unexpected blend of savory and sweet flavors. Enjoy with a glass of Liberty Vineyards Cool Cat.
SWEET ‘N SAVORY CHEESEBALL
- (1) 8-ounce package cream cheese (softened)
- 6 ounces blue cheese crumbles
- 1/3 cup dried blueberries (dried cherries or
- dried cranberries may be substituted)
- 2 green onions, finely minced
- 1 clove garlic, finely minced
- 1/2 cup pecans, chopped
To plump dried berries, put in bowl and cover with boiling water. Let sit one minute then drain. Blend together softened package of cream cheese and blue cheese. Then blend in the green onions and garlic. Gently stir in softened berries. Form mixture into a ball. Roll in chopped pecans to coat. Chill at least 4 hours to allow flavors to blend. Remove from refrigerator at least 1/2 hour to soften before serving. Serve with assorted crackers and Liberty Vineyards Cool Cat wine. (Serves approx. 16)
This Zucchini-Mushroom Bisque is perfect for warming up on a cold day. Serve a cup before your formal Christmas Dinner entree, or enjoy a bowl with crusty bread and a crisp salad for a casual Christmas Eve supper. Serve with a glass of Liberty Vineyards Pinot Grigio.
- 2 tablespoons butter
- 2 cups (about 2) sliced zucchini and/or yellow summer squash
- 1 cup sliced baby bella mushrooms (or white button mushrooms)
- ½ cup chopped onion
- ¼ cup chopped fresh parsley
- 3 tablespoons butter
- 3 tablespoons flour
- 10-3/4 ounces chicken broth
- 1 cup half and half
- Dash of pepper
In 3-qt. saucepan melt 2 tablespoons butter. Add zucchini, mushrooms, and onion. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (about 6 to 8 minutes). Meanwhile in 2-quart saucepan, melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly (about 1 minute). Add chicken broth; continue cooking, stirring occasionally, until soup in thickened (5 to 7 min.) Stir in half and half, pepper, zucchini/mushroom mixture, and chopped parsley. Continue cooking until heated through (5 to 6 minutes). Enjoy with Liberty Vineyards Pinot Grigio.
If you are planning to serve ham or turkey for your Christmas dinner, pair with Liberty Vineyards Traminette. This semi-dry wine has fruit, spice and floral notes that perfectly accompany your holiday ham or turkey. If you prefer something a little sweeter, try our Diamond or Trifection.
If you want to branch out beyond the traditional ham or turkey, try one of the following memorable entrees:
Cocoa and Spice Pork Tenderloin. This special pork dish is perfect with a glass of Liberty Vineyards Trifection
- 1 and 1/2 tablespoons ground black pepper (or to taste)
- 1 tablespoon ground coriander
- 4 and 1/2 tablespoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 3 and 1/2 tablespoons good-quality unsweetened cocoa
- 4 tablespoons sea salt
- 2 (2 pound) boneless pork tenderloins
- 2 tablespoons olive oil
Preheat the oven to 400 degrees F. Mix the first seven ingredients together, set aside. Trim the pork tenderloins of excess fat. Rub the tenderloins with generous amounts of the cocoa/spice rub. heat the olive oil in a large frying pan over medium heat until hot. Sear each tenderloin on all sides. Sear about 2 minutes until the tenderloins reach a rich brown color. Remove the tenderloins from the frying pan and bake in the oven until fully cooked (usually about 10 minutes or until meat thermometer reaches 160 degrees). Let the tenderloins rest for at least 10 minutes before carving. Enjoy with a glass of Liberty Vineyards Trifection wine.
Another elegant option for your Christmas entree is Beef Tenderloin with Rufus Red Blue Cheese Sauce. Serve tenderloin with a glass of Barrel-Select Noiret or Rufus Red.
BEEF TENDERLOIN WITH RUFUS RED BLUE CHEESE SAUCE
- 1/4 cup butter
- 1/2 teaspoon coarsely ground black pepper
- 2 cloves minced fresh garlic
- 2 to 3 pounds beef tenderloin
- 2 tablespoons butter
- 4 ounces crumbled blue cheese
- 1 cup chicken broth
- 1/4 cup liberty vineyards rufus red wine
- 8 ounces sliced fresh mushrooms
- 1/4 cup chopped walnuts, toasted
- 1/2 cup pine nuts, toasted
- 3 or 4 thinly-sliced green onions
Preheat oven to 400° F. In skillet melt 1/4 cup butter; stir in pepper and minced garlic. Cook tenderloin in skillet over medium heat until browned on all sides (7 to 9 minutes). Remove tenderloin from skillet and place in 13″ x 9″ baking pan. Reserve pan juices and browned particles from skillet. Bake tenderloin for 35 to 50 minutes or until meat thermometer reaches desired temperature (140° for rare, 160° for medium, 170° for well.) Let rest before carving. While the tenderloin is cooking, prepare the sauce. Melt 2 tbsp. butter in the skillet with reserved pan juices and reserved browned particles until sizzling. Stir in blue cheese and cook over medium heat, stirring occasionally, until cheese is melted (4 to 5 minutes). Stir in chicken broth and wine, add mushrooms. Continue cooking, stirring occasionally, until mushrooms are tender (5 to 6 min.). Stir in remaining sauce ingredients. Serve over carved tenderloin. Serve with a glass of Liberty Vineyards Barrel-Select Noiret or Rufus Red.
Serve your favorite dessert with a glass of Liberty Vineyards Chocolette or Cool Cat for a festive touch. Or, try this White Chocolate Silk Pie with Raspberry Sauce paired with a glass of White Side of the Moon. This silky pie is sure to wow them.
- 2 cups crushed cream-filled chocolate sandwich cookies (vanilla or berry-flavored cream). (About 20 cookies)
- 1/4 cup butter, melted
- 6 oz. white chocolate baking bars
- 2 cups heavy whipping cream
- 1 teaspoon vanilla
- 8 oz. package cream cheese, softened
- 1 package (10 oz) frozen raspberries in syrup, thawed
- 1 tablespoon granulated sugar
- 2 teaspoons cornstarch
- 1 cup fresh raspberries
Heat oven to 375° F. In a medium bowl, mix crushed cookies and butter. Press in the bottom and up the side of ungreased springform pan. Bake 8 to 9 minutes or until set. Cool completely. In 1-quart saucepan, slowly heat white baking bars and 1/2 cup of whipping cream over low heat, stirring often, until chocolate is melted. Stir in vanilla. Cool to room temperature. In large bowl, beat softened cream cheese with electric mixer on medium speed until smooth. Add white chocolate mixture; beat on medium speed until creamy. Set aside. In chilled large bowl, beat remaining 1-1/2 cups whipping cream on high speed until stiff peaks form. Using rubber spatula, slowly fold the whipped cream into the cream cheese mixture until blended. Spoon into cooled crust. Refrigerate until set (approx. 3 to 4 hours). Pour thawed raspberries into a strainer; set over a medium saucepan. Let juices run through the strainer into the saucepan; use back of spoon to press whole raspberries through strainer, removing seeds. Discard seeds. Stir cornstarch into raspberry puree. Add granulated sugar. Heat to boiling over medium heat. Cool completely. To serve, slide thin knife around side of pie, remove the side of the springform pan. Spoon fresh raspberries around top edge of pie. Cut pie into wedges. Drizzle raspberry sauce over individual wedges. Garnish with chocolate, if desired. Serve with Liberty Vineyards White Side of the Moon wine.