We take pride in creating a variety of wines for every taste and all occasions — and to pair with a variety of foods. We love to experiment with pairing wines and foods to enhance the flavors of both the wine and the food. This is a sampling of great recipes designed to complement our wines.


Reds, Whites & Blues Sparkling Sangria

Reds, Whites & Blues Sparkling Sangria
This simple sangria is alway a hit! Make a batch for your next BBQ or party – just 5 ingredients and 5 minutes!
  • 1 750 ml bottle of Reds, Whites & Blues wine
  • 1 750 ml bottle of white sparkling grape juice
  • 1 orange
  • 1 lemon
  • 1 lime
  1. Slice ½ of each fruit into thin slices. Squeeze juice from other halves into pitcher or punch bowl with ice. Add fruit slices, wine and grape juice. Stir. Garnish with fruit slices or mint sprigs, if desired.

Diamond Colada

Diamond Coladas
We serve this tasty drink at our annual "Goodbye Winter Luau" at the winery. It is the perfect fruity treat for parties and get-togethers.
  • ½ cup cream of coconut
  • 1 cup pineapple juice
  • 1 cup Liberty Vineyards Diamond wine
  • 2 cups ice
  1. Combine ingredients in blender. Blend on highest speed (or crush cycle) until mixture is slushy. Pour into glasses, garnish with pineapple and maraschino cherry, if desired. Enjoy!

Mulled Fredonia Wine

Mulled Fredonia Wine
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.
  • ½ cup sugar
  • 1 cup water
  • 1 bottle (750ml) Liberty Vineyards Fredonia wine
  • ½ orange, sliced
  • 2 cinnamon sticks
  • 3 whole cloves
  • dash nutmeg
  1. In medium pot, boil water. Stir in sugar until dissolved. Reduce heat and add remaining ingredients. Heat mulled wine for about ½ 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.

Traminette Sangria

Traminette Sangria
A delicious alternative to traditional red sangria, the floral notes of Liberty Vineyards Traminette blend with fresh fruit to create this refreshing white Summer sangria.
  • 1 bottle Liberty Vineyards Traminette wine
  • 1 bottle white sparkling grape juice
  • 2 peaches, thinly sliced with skins on
  • 1 cup strawberries, sliced
  1. Combine all ingredients. Chill several hours or overnight to let flavors blend. Pour fruit and sangria into glasses and enjoy!

Appetizers and Soups

Sweet ‘n Savory Cheeseball

Sweet ‘n Savory Cheeseball
Enjoy with a glass of Liberty Vineyards Cool Cat wine
  • 1-8 oz. pkg. cream cheese (softened)
  • 6 oz. blue cheese crumbles
  • ⅓ cup dried blueberries (dried cherries or
  • dried cranberries may be substituted)
  • 2 green onions, finely minced
  • 1 clove garlic, finely minced
  • ½ cup pecans, chopped
  1. To plump dried berries, put in bowl and cover with boiling water. Let sit one minute then drain.
  2. 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 ½ hour to soften before serving.
  3. Serve with assorted crackers and Liberty Vineyards Cool Cat wine.

Chicken Corn Chowder

Chicken Corn Chowder
Enjoy this chowder with a glass of Liberty Vineyards Diamond Select Wine
  • 6 tablespoons butter (divided)
  • ¼ cup chopped onion
  • ¼ cup chopped celery
  • 1 banana (mild) pepper, seeded and minced
  • 2 tablespoons all-purpose flour
  • 3-1/4 cups milk
  • 2 cups chopped roasted chicken breasts
  • 1-1/2 cups fresh or frozen corn kernels
  • 1 teaspoon fresh chopped (or ¼ teaspoon dried) parsley
  • ¼ teaspoon ground red pepper
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 (14-3/4 ounce) can cream style corn
  • 4 ounces cream cheese
  • 3 slices bacon, crumbled
  1. Melt 2 tablespoons of the butter in a large Dutch oven over medium heat. Add chopped onion, chopped celery, and minced banana pepper; cook for 3 minutes or until tender, stirring frequently. Add flour, cook 1 minute, stirring constantly. Stir in milk, chicken, frozen corn, parsley, red pepper, salt, black pepper, cream style corn. Bring to a boil, continue to cook about 5 minutes. Stir in remaining 4 tablespoons butter and 4 oz. cream cheese and heat through. Dish into bowls and top with a bit of crumbled bacon. Enjoy with a cold glass of Diamond Select wine!

Cheesy Garden Chowder

Cheesy Garden Chowder
Try this cheesy chowder with crusty bread and a glass of Liberty Vineyards Diamond.
  • Try this cheesy chowder with crusty bread and a glass of Liberty Vineyards Diamond.
  • Cheesy Garden Chowder
  • 2 medium zucchini squash, chopped in small pieces
  • 1 medium sweet onion, chopped in small pieces
  • 2 tablespoons fresh parsley, minced (or 2 teaspoons dried parsley)
  • 1 tablespoon fresh basil, minced (or 1 teaspoon dried basil)
  • ½ cup butter
  • ½ cup flour
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 3 cups water
  • 3 teaspoons chicken bouillon granules
  • 1 teaspoon lemon juice
  • 1 can (14-1/2 ounces) diced tomatoes, with liquid
  • 1 pint light cream
  • 1 package (10 ounces) frozen corn
  • ¼ cup grated Parmigiano-Reggiano cheese
  • 2 cups Yancey's Fancy Fire Roasted Tomato Aged Cheddar Cheese, shredded
  1. In a dutch oven, melt the butter over medium heat. Add chopped zucchini, onion, parsley and basil and sauté until tender. Add the flour, salt and pepper, stir until smooth. Gradually stir in the water. Add the bouillon and lemon juice. Mix well. Bring to a boil, cook and stir for an additional two minutes. Add tomatoes, cream and corn. Heat to simmering, cover and continue to cook for an additional five minutes. Reduce heat, add cheeses and stir until melted. Enjoy!

Chicken and White Bean Chili

Chicken and White Bean Chili
This creamy, cheesy and spicy chili is the perfect way to warm up on a crisp day. Enjoy with a glass of Liberty Vineyards Riesling or Cat Noir Wine.
  • This creamy, cheesy and spicy chili is the perfect way to warm up on a crisp day. Enjoy with a glass of Liberty Vineyards Riesling or Cat Noir Wine. (24 Servings -- fewer if serving as a meal)
  • 4 cans white beans (Navy or Cannellini), drained
  • 6 fresh Anaheim chilies
  • 5 tablespoons butter
  • 1 large onion, finely chopped
  • ⅓ cup all purpose flour
  • 4 cups chicken broth
  • 4 cups half and half
  • 4 cups shredded cooked chicken
  • 1-1/3 tablespoon chili powder
  • 1-1/3 tablespoon ground cumin
  • 2-1/2 teaspoons salt
  • ½ teaspoon white pepper
  • 1-1/2 cups shredded Colby-Jack cheese (about 6 ounces) (may reserve some for garnishing)
  • 1 cup sour cream (may reserve some for garnishing)
  1. Char chilies over gas flame or in broiler until blackened on all sides . Put in paper bag; let rest 10 minutes. Peel, seed and chop chilies. Set aside. Melt butter in heavy large pot over medium heat. Add onions and sauté about 15 minutes, until tender. Add flour and stir 5 minutes (do not brown). Gradually stir in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add drained white beans and roasted chilies, shredded chicken, chili powder, ground cumin, salt and white pepper. Simmer gently for about 20 minutes to blend flavors. Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Spoon chili into bowls, garnishing with additional sour cream & shredded cheese, if desired. Enjoy with a glass of Liberty Vineyards & Winery Riesling or Cat Noir wine

Easy Mexican Dip Con Queso

Easy Mexican Dip Con Queso
Serve this simple-yet-tasty dip with a glass of Liberty Vineyards Traminette on game day or for a casual party.
  • (1) 8-ounce package cream cheese, softened
  • 1 cup shredded cheddar and pepper jack cheese
  • 1 cup medium chunky salsa
  • ½ cup shredded lettuce
  • 2 teaspoons fresh chopped cilantro (if desired)
  1. Spread softened cream cheese on a 8- or 9-inch microwave-safe serving plate. Sprinkle the shredded cheese on top. Microwave approximately two minutes or until cheese melts. Top with the chunky salsa, then the shredded lettuce and cilantro. Serve with tortilla chips. Serve with Liberty Vineyards’ Traminette Wine.

Uptown Grilled Cheese Appetizers

A fun and tasty appetizer. Enjoy with a glass of Liberty Vineyards Traminette.
  • 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
  1. 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

Zucchini Mushroom Bisque

Zucchini Mushroom Bisque
Serve a bowl of this bisque with a crisp salad and crusty bread for a great meal, or serve a cup before dinner. Enjoy 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
  1. 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.

Tomato, Bacon and Smoked Gouda Soup

Tomato, Bacon and Smoked Gouda Soup
Enjoy with a glass of Liberty Vineyards Dry Diamond or Diamond Wine
  • 4 cans (14.5 oz each) diced tomatoes
  • 2 cups tomato juice
  • 3 slices cooked, crumbled bacon
  • 1 cup Yancey's Fancy Bacon Smoked Gouda, shredded
  • 8 oz cream cheese
  • 1 tablespoon fresh basil, finely chopped
  • salt and pepper to taste
  • sour cream for garnish, if desired
  • additional cooked, crumbled bacon for garnish, if desired
  1. Combine diced tomatoes and tomato juice in medium pot. Simmer for 20 minutes. Add Gouda, cream cheese and crumbled bacon. Stir and continue to heat on low until cheese is melted. Add fresh basil and salt and pepper. Remove pot from heat and blend all ingredients until smooth using an immersion blender (or blend in blender in small batches). Garnish with a dollop of sour cream and crumbled bacon.

Lasagna Soup

Lasagna Soup
Enjoy Lasagna Soup with Liberty Vineyards Rufus Red wine.
  • 1-1/2 pounds ground chuck
  • 1 chopped green pepper
  • 3 minced cloves garlic
  • 1 (32 ounce) can or carton beef broth
  • 2 (14-1/2 ounce) cans petite diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 3 teaspoons Italian seasoning
  • ½ teaspoon sea salt
  • ½ teaspoon crushed red pepper
  • 2 cups rotini pasta
  • ½ cup heavy cream
  • For Cheese Topping:
  • 1 cup ricotta cheese
  • 1 cup Parmigiano Reggiano cheese (parmesan may be substituted)
  • 3-1/2 tablespoons sour cream
  • 2 tablespoons chopped fresh parsley.
  1. In a large dutch oven, combine ground chuck, onion, green pepper, and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally, until beef is browned and no longer pink. Drain well. Stir in broth and next 5 ingredients. Bring to a boil over medium heat. Reduce heat, and simmer for an additional 15 minutes. Add pasta and simmer, stirring occasionally, until tender. Stir in heavy cream. Top with Cheese Topping and enjoy with a glass of Liberty Vineyards & Winery Rufus Red wine.
  2. Cheese Topping:In a medium bowl, stir all ingredients together. Put a dollop of the cheese topping on each serving of Lasagna Soup. Enjoy!

Chicken Parm Dip

Chicken Parm Dip
Enjoy this dip with Rufus Red or Purple Haze wine.
  • 12 ounces cream cheese, softened
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup Yancey’s Fancy Garlic Cheese Curds, chopped
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 1-1/4 cups cooked boneless, skinless, chicken breast
  • 8 ounces marinara sauce
  • 6 ounces shredded Italian-blend Cheese
  • Your choice of chips and crackers for dipping
  1. Heat oven to 400° F. Grease bottom and sides of a 2 quart casserole dish, or a 10 inch cast iron skillet.
  2. Shred cooled, cooked chicken breast. Set aside.
  3. In a medium mixing bowl, beat softened cream cheese, mayonnaise, sour cream, chopped garlic curds, salt and pepper, until smooth and well blended. Fold in half of the shredded chicken and 1 cup of mozzarella cheese.
  4. Spread cream cheese mixture evenly over the bottom of the casserole dish or skillet. Spread marinara sauce over the cream cheese moisture. Layer remaining shredded chicken over the sauce. Cover all with the shredded Italian cheese mix. Bake for approximately 15 minutes or until browned and bubbly.
  5. Serve with chips. Enjoy with your choice of Liberty Vineyards Rufus Red or Purple Haze wine.


Entrées and Side Dishes

Cocoa and Spice Pork Tenderloin

Cocoa and Spice Pork Tenderloin
This special pork recipe is great for dinner parties and holiday meals. Enjoy with a glass of Liberty Vineyards Trifection.
  • 1 and ½ tablespoons ground black pepper (or to taste)
  • 1 tablespoon ground coriander
  • 4 and ½ tablespoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • 3 and ½ tablespoons good-quality unsweetened cocoa
  • 4 tablespoons sea salt
  • 2 (2 pound) boneless pork tenderloins
  • 2 tablespoons olive oil
  1. 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.

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole
Combining all of the tradition flavors of Chicken Cordon Bleu, this is the perfect casserole for a cold day. Enjoy with a glass of Liberty Vineyards Riesling or Dry Riesling wine.
  • 6 cups shredded cooked chicken
  • 6 ounces sliced deli ham, in bite sized pieces (take stack of deli ham, cube and separate slices)
  • 4 ounces butter, melted
  • 6 ounces cream cheese, softened
  • 1 tablespoon dijon mustard
  • 2 tablespoons Liberty Vineyards Dry Riesling or Riesling wine
  • juice of one lemon
  • ¼ teaspoon salt
  • 7 ounces gruyere cheese
  • 3 ounces Yancey’s Fancy Chastinet cheese
  • Buttered Breadcrumbs:
  • 1 slice of bread
  • 1½ tablespoons butter
  1. Preheat oven to 350 degrees F. Put shredded chicken in bottom of 9x13 baking dish. Layer pieces of ham on top.
  2. In a blender, combine melted butter, softened cream cheese, wine, mustard, lemon juice and salt. Blend until a very thick sauce forms. Spread sauce over the chicken and ham in the baking dish.
  3. Top the sauce with grated gruyere and Chastinet cheeses. Bake for approximately 25 minutes
  4. While casserole is baking, make buttered breadcrumbs:
  5. Tear 1 slice of bread into pieces and place in food processor. Pulse into fine crumbs.
  6. In a small skillet, melt 1½ tablespoons butter over medium heat.
  7. Toss breadcrumbs into melted butter and continue to cook over medium heat, stirring occasionally. Cook for 1-2 minutes until golden brown.
  8. Remove breadcrumbs from heat and cool
  9. Top casserole with buttered breadcrumbs and bake for an additional 15 minutes, or until hot and bubbly.

Beef Tenderloin with Rufus Red Blue Cheese Sauce

Beef Tenderloin with Rufus Red Blue Cheese Sauce
This is a Christmas dinner favorite in our house. Enjoy with a glass of Liberty Vineyards Barrel-Select Noiret or Rufus Red.
  • ¼ cup butter
  • ½ 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
  • ¼ cup liberty vineyards rufus red wine
  • 8 ounces sliced fresh mushrooms
  • ¼ cup chopped walnuts, toasted
  • ½ cup pine nuts, toasted
  • 3 or 4 thinly-sliced green onions
  1. Preheat oven to 400° F. In skillet melt ¼ 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.

Buffalo Chicken Mac ‘N Cheese

Buffalo Chicken Mac 'N Cheese
This spicy mac and cheese is the perfect contrast to a glass of Liberty Vineyards Fredonia wine.
  • This spicy mac and cheese is the perfect contrast to a glass of Liberty Vineyards Fredonia wine.
  • 1 stick butter
  • Salt
  • 1 pound medium shell pasta
  • ¾ cup finely chopped onion (1 small)
  • ½ cup (about 2 stalks) celery
  • 3 cups shredded cooked chicken
  • 2 cloves garlic, minced
  • ¾ cup hot sauce
  • 2 tablespoons flour
  • 2 cups Half and half
  • ½ cup Liberty Vineyards Pinot Grigio (another ½ cup of half and half can be substituted)
  • 1 pound yellow sharp cheddar cheese, shredded
  • 8 ounces Yancey's Fancy Jalapeno & Peppadew Cheddar, shredded
  • ⅔ cup sour cream
  • 1 cup panko breadcrumbs
  • ½ cup crumbled blue cheese
  • 2 tablespoons chopped fresh parsley
  1. Preheat oven to 350° F. Butter a 9 x 13 inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain, rinse, and set aside. In the meantime, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft (about 5 minutes). Stir in the chicken and garlic and cook an additional 2 minutes. Add ½ cup of hot sauce and simmer until thickened, about 1 more minute. Set aside. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour until smooth. Whisk in the half-and-half, the wine, and the remaining ¼ cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and Jalapeno & Peppadew cheeses, then whisk in the sour cream until smooth. Combine the cheese sauce with the drained pasta, mix well. Pour half the pasta in the prepared baking dish, put the chicken over this layer, and add with the remaining half of the pasta. Melt 2 tablespoons butter in medium skillet, over medium heat. Add panko and parsley, stir until breadcrumbs are toasted (about 1 to 2 minutes). Remove from heat and let cool 2 minutes. Stir in blue cheese. Sprinkle this mixture over the pasta and bake until bubbly, 30 to 40 minutes. Let rest before serving. Enjoy with a glass of Liberty Vineyards & Winery's Fredonia wine.

Harvest Beef Stew

Harvest Beef Stew
Warm up with this hearty stew on a crisp Autumn day. Enjoy with a glass of Liberty Vineyards Barrel-Select Cabernet Sauvignon.
  • Warm up with this hearty stew on a crisp Autumn day. Enjoy with a glass of Liberty Vineyards Barrel-Select Cabernet Sauvignon.
  • 1 cup onion, chopped
  • 6 slices bacon, cut into ½” pieces
  • Beef chuck roast (approx. 2-1/2 to 3 lbs.), trimmed and cut into 2” pieces
  • 8 medium red potatoes, quartered
  • 3 medium carrots, cut into 1-1/2” pieces
  • 2 medium onions, quartered
  • 8 oz. fresh mushrooms, sliced
  • ½ cup chopped fresh parsley
  • 1 cup Liberty Vineyards Diamond wine
  • 14.5 oz can beef broth
  • 6 oz. can tomato paste
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. thyme leaves
  • 2 cloves garlic, minced
  • 2 bay leaves
  1. Heat oven to 325 degrees F. In Dutch oven, place chopped onions, bacon and roast. Cook over medium high heat, stirring occasionally, until bacon and roast are browned (8 to 10 min.) Stir in vegetables. Stir in remaining ingredients. Cover; bake for 2 hours. Uncover; continue baking, stirring occasionally for 1 to 2 hours or until roast is fork tender. Remove bay leaves before serving. Serve stew with crusty bread and enjoy with a glass of Liberty Vineyards Barrel-Select Cabernet Sauvignon.

Garden Stuffed Shells with Herb Cream Sauce

Garden Stuffed Shells with Herb Cream Sauce
Try these deliciously creamy shells with a glass of Liberty Vineyards Dry Riesling or Riesling.
Shell Ingredients:
  • approximately 25 jumbo macaroni shells
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1 cup zucchini, sliced
  • 1 cup yellow pepper, cut into 1” pieces
  • ½ cup red onion, coarsely chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons torn fresh basil
  • 1 teaspoon fresh oregano
  • 1 egg, slightly beaten
  • 2 cups shredded Mozzarella cheese
  • ½ cup good-quality grated Parmesan cheese
  • 15 ounces ricotta cheese
  • 2 medium tomatoes, cut into ½” pieces
Herb Sauce Ingredients:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup milk
  • 1 cup shredded Mozzarella cheese
  • ¼ cup chopped fresh parsley
  • 1 tablespoon torn fresh basil
  • 2 tablespoons good-quality grated Parmesan cheese
  1. Heat oven to 350 degrees. Cook macaroni shells according to package directions; rinse. Melt butter in medium skillet. Stir in garlic; add remaining shell ingredients except egg, all cheeses, tomatoes and macaroni shells. Cook over medium heat, stirring occasionally, until vegetables are crisp-tender (approximately 6 minutes). Meanwhile, stir together egg and cheeses in large bowl. Stir in tomatoes and cooked vegetable mixture. Stuff each macaroni shell with egg, cheese and vegetable mixture (approximately ¼ cup per shell). Place filled shells in a 13” x 9” baking pan. In 2 quart saucepan, melt 2 tablespoons butter over medium heat. Stir in flour, salt and pepper. Cook, stirring occasionally, until smooth and bubbly (about 30 seconds). Add milk; continue cooking until sauce begins to thicken (about 1-2 minutes). Stir in 1 cup Mozzarella cheese, 1 tablespoon parsley and 1 tablespoon basil. Continue cooking, stirring occasionally, until cheese is melted (about 2 to 4 minutes). Pour sauce over shells; sprinkle with 2 tablespoons parmesan cheese. Bake for 25 to 30 minutes or until heated through. Enjoy with a glass of Liberty Vineyards Dry Riesling or Riesling wine.

Cheesy Sausage Brunch Bake

Cheesy Sausage Brunch Bake
Enjoy with a Liberty Vineyards Sparkling Riesling Mimosa
Serves: 12
  • 1 lb ground pork sausage, browned and drained
  • 2 and ¼ cups milk
  • 10 eggs
  • ½ teaspoon dry mustard
  • ½ teaspoon salt
  • 2 cups Yancey’s Fancy X-Sharp Cheddar
  • 3 slices (about 2 cups) white bread, cubed
  1. Heat oven to 350 degrees F. In large skillet, brown sausage over medium heat. Drain; set aside. In large bowl, combine milk, eggs, dry mustard and salt. Beat 1 minute on medium speed. Stir in cheese, bread and sausage. Pour into ungreased 13x9 inch pan. Bake at 350 degrees F for 30 to 40 minutes or until knife inserted in center comes out clean.

Creamy Mexican Chicken Lasagna

Creamy Mexican Chicken Lasagna
Enjoy with a glass of Liberty Vineyards Dry Diamond or Reds, Whites & Blues wine.
  • 12 uncooked lasagna noodles
  • 2 cans (each 10-3/4 ounce) condensed cream of chicken soup
  • 1 container (8 ounces) sour cream
  • ¼ cup milk
  • 1-1/4 teaspoons ground cumin
  • ½ teaspoon garlic powder
  • 3 cups cooked chicken, chopped into small pieces
  • 1 can (4 ounces) chopped green chilies, not drained
  • 8 medium green onions, sliced
  • ½ cup chopped fresh cilantro (reserve small amount for topping, if desired)
  • 3 cups coarsely shredded Yancey’s Fancy Jalapeno Peppadew Cheddar Cheese (for a milder dish, substitute one cup for one cup of plain shredded Monterey Jack Cheese).
  • 1 red bell pepper, chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 cup tortilla chips
  1. Preheat oven to 350 degrees Fahrenheit. Spray bottom and sides of 13 x 9 x 2 inch baking dish with cooking spray. Cook and drain lasagna noodles as directed on package. While the noodles are cooking, mix the soup, sour cream, milk, cumin, garlic powder, chicken and chilies in a large bowl.
  2. Spread about 1-1/4 cups of the chicken mixture in the baking dish. Top with four noodles. Spread 1-1/4 cups chicken mixture over noodles; sprinkle with green onions and cilantro. Sprinkle with 1 cup of the cheese.
  3. Top with four noodles. Spread 1-1/4 cups chicken mixture over noodles; sprinkle with bell pepper andolives. Sprinkle with 1 cup of the cheese. Top with four noodles; spread with the remaining chicken mixture.
  4. Bake uncovered for 30 minutes; sprinkle with crushed tortilla chips and remaining cheese. Bake 15 to 30 minutes longer or until bubbly and hot in center. Sprinkle with cilantro, if desired. Let stand a few minutes before cutting.
  5. Pour a glass of Liberty Vineyards Dry Diamond or Reds, Whites & Blues wine. Enjoy!

Stuffed Baked Potato Casserole

  • 4 large baking potatoes
  • 1 tablespoon olive oil
  • ¾ teaspoon salt, divided
  • ¾ teaspoon black pepper, divided
  • ¼ cup butter
  • ⅔ cup heavy whipping cream
  • ¼ cup sour cream
  • 2 cups (8 oz.) shredded sharp cheddar cheese, divided
  • 6 strips of bacon, cooked, drained and crumbled, divided
  • 3 scallions, sliced, divided
  1. Preheat oven to 375 degrees Fahrenheit. Scrub potatoes. Prick each potato several times with a fork.Brush with olive oil and sprinkle with ½ tsp salt and ¼ tsp black pepper. Place in baking pan; bake until tender. Remove from oven and let potatoes cool enough to handle.
  2. In a small saucepan, melt butter over medium heat. Whisk in the heavy whipping cream and ¼ cup of the sour cream. Add 1-1/2 cups shredded cheddar cheese; stir until melted. Remove from heat; cover to keep warm.
  3. Cut each potato in half lengthwise. Scoop out pulp and put in a large bowl. Cut two of the potato skinshells into small pieces; discard remaining potato skins.
  4. Mash the potatoes with the remaining salt and pepper. Stir in the cheese mixture, half of the bacon and 2 tablespoons of the scallions. Place mixture in a greased 1-1/2 quart baking dish. Top with the cut-up potato skins. Sprinkle with the remaining cheese and bacon.
  5. Bake 30 to 35 minutes or until heated through and lightly browned. Sprinkle with remaining chopped scallions.
  6. Enjoy with a glass of Liberty Vineyards Diamond wine.


Dark Chocolate and Sea Salt Ice Cream Sandwiches

Dark Chocolate and Sea Salt Ice Cream Sandwiches
Enjoy with a glass of Liberty Vineyards Chocolette Wine
  • enjoy with a glass of Liberty Vineyards Chocolette Wine
  • 4 oz dark chocolate, chopped
  • ½ stick butter
  • 1 egg
  • ¾ cup sugar
  • ½ teaspoon vanilla extract
  • ½ cup all purpose flour
  • ¼ cup cocoa powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • Sea salt (as desired)
  • 1 quart of your favorite vanilla ice cream
  1. Preheat oven to 325 degrees. Put 4 oz of dark chocolate (chopped) and ½ stick of butter (chopped) in microwave-safe bowl. Melt the chocolate and butter in the microwave in 20-second intervals, stirring between each interval, until melted.
  2. Add ¾ cup sugar, ½ teaspoon vanilla extract and 1 egg to chocolate mixture. Stir well. Gradually add ½ cup flour, ¼ cup cocoa powder, ¼ teaspoon baking soda and ¼ teaspoon salt.
  3. Line a cookie sheet with parchment paper. Drop dough by tablespoons onto prepared cookie sheet. Sprinkle dough with sea salt, as desired. Bake for approximately 15 minutes. Cool on a wire rack.
  4. After cookies have cooled, assemble as follows: place a large spoonful of slightly-softened ice cream on one cookie. Smooth out with a knife. Push ice cream almost to edge of cookie and place a second cookie on top, giving the sandwich a slight squeeze. As you assemble each ice cream sandwich, place it in the freezer to harden. After they are frozen, sandwiches may be wrapped in parchment or waxed paper and kept in a freezer bag.

Chocolate Pretzel Pie

Chocolate Pretzel Pie
Enjoy this tasty marriage of salty and sweet with a glass of Liberty Vineyards Barrel-Select Cabernet Sauvignon (or Purple Haze if you prefer sweet wine).
  • 3-1/2 cups small pretzel twists
  • ¼ cup packed dark brown sugar
  • ½ cup butter, melted
  • ¾ cup butter
  • ¾ cup semisweet chocolate chips
  • ¾ cup dark brown sugar, packed
  • ⅔ cup granulated sugar
  • 3 eggs
  • 1 pint whipping cream
  • 4-1/2 teaspoons all-purpose flour
  • 1-1/2 teaspoon vanilla
  • ½ cup caramel ice-cream topping
  1. Heat oven to 350° F. In food processor, place 3 cups of pretzels and ¼ cup brown sugar. Cover and process until finely chopped. Stir in ½ cup melted butter. Press mixture in bottom and up sides of ungreased 9-inch glass pie plate.
  2. In medium bowl, microwave ¾ cup butter and the chocolate chips uncovered on high for 1 to 2minutes, stirring once, until melted and smooth. Stir in ¾ cup brown sugar and the granulated sugar. Stir in beaten eggs. Stir in 3 tablespoons of the whipping cream, flour and vanilla. Pour into crust-lined pie plate.
  3. Bake 50 minutes or until center is set. Cool completely.
  4. Coarsely crush remaining ½ cup pretzels. Whip the remaining whipping cream with ¼ cup sugar and ½ teaspoon vanilla extract until the cream forms soft peaks. Slice pie and put a dollop of whipped cream on each slice. Drizzle each slice with caramel topping and sprinkle with crushed pretzels. Serve with Liberty Vineyards Barrel-Select Cabernet Sauvignon and enjoy!

“Diamond-Studded” Chocolate Mousse Cups

"Diamond-Studded" Chocolate Mousse Cups
These tasty treats are elegant little bites to serve at a party or open house.
  • 2 boxes (15 shells each) frozen fully baked mini phyllo shells
  • 8 ounce dark chocolate candy bar
  • 4 ounce milk chocolate candy bar
  • 8 ounces heavy whipping cream
  • ½ tablespoon sugar
  • ⅛ cup Diamond Wine (Noiret wine may be substituted if a darker chocolate flavor is preferred)
  • Additional Whipping Cream & Grated Chocolate for Garnish, if desired
  1. Preheat oven to 350°. Remove phyllo shells from carton and place on baking sheet. Bake 3 to 5 minutes to crisp shells. Set aside to cool.
  2. Melt dark chocolate and milk chocolate bars together in double boiler. Set aside to cool.
  3. In the meantime, whip heavy whipping cream, adding ½ tablespoon sugar, until soft peaks form.
  4. Gently fold this mixture into the chocolate mixture after the chocolate has cooled for 5 to 6 minutes. Stir in ⅛ cup Diamond Wine (or Noiret Wine). Spoon or pipe mixture into cooled phyllo shells. Place in freezer to harden.
  5. Remove from freezer 10 minutes before serving. Will keep for several days in freezer if placed in airtight plastic freezer bags. May be garnished with whipped cream and grated chocolate, if desired.

Purple Hazed Pears

Purple Hazed Pears
These pears make an elegant dessert.
  • 1 bottle Liberty Vineyards Purple Haze
  • ½ cup sugar
  • zest of 1 orange
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 4-6 Bosc pears
  1. Peel pears, leaving the stems. Combine wine, sugar, orange zest, cinnamon and vanilla in a large sauce pan. Bring to a boil, mixing until sugar dissolves. Add pears. Continue simmering gently for 45 minutes to 1 hour or until pears are soft--stir occasionally to ensure pears remain covered by liquid. Once pears are tender, remove from pan. Increase heat. Boil sauce for 5-10 additional minutes, until thickened. Serve pears with sauce.

Flourless Chocolate Cake

Flourless Chocolate Cake
This flourless dessert is decadent and delicious. Enjoy with a glass of Liberty Vineyards Cabernet Sauvignon.
  • 4 ounces semi-sweet baking chocolate
  • 1 stick unsalted butter
  • ¾ cup sugar
  • 3 eggs
  • ½ cup unsweetened cocoa powder
  1. Preheat oven to 375°. Line bottom of 8” cake pan with waxed paper. Butter the top of the waxed paper and the sides of cake pan. Chop chocolate into pieces. In top of double boiler, melt chocolate and butter, stirring until smooth. Remove from heat and whisk in the ¾ cup sugar. Add eggs and whisk well. Add cocoa powder to mixture and mix until just combined. Pour into prepared pan and bake for 25 minutes, or until top has formed a thin crust. Cool cake in the pan on a wire rack for 5 minutes; then invert onto a serving plate. May be served with whipped cream, or ice cream, if desired. Enjoy with a glass of Liberty Vineyards Cabernet Sauvignon.

White Chocolate Silk Pie w/ Raspberry Sauce

White Chocolate Silk Pie with Raspberry Sauce
This silky pie is perfect for Valentine's Day or any other romantic occasion. Enjoy with a glass of Liberty Vineyards White Side of the Moon.
  • 2 cups crushed cream-filled chocolate sandwich cookies (vanilla or berry-flavored cream). (About 20 cookies)
  • ¼ 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
  1. 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 ½ 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.

Grilled Angel Food Cake with Lucy's Jellied Sauce

Grilled Angel Food Cake with Lucy's Jellied Sauce
Enjoy this simple dessert with a glass of Liberty Vineyards Lucy's in the Sky wine.
  • Angel Food Cake (tube-shaped) You may purchase or make your favorite recipe.
  • Clarified Butter (see instructions below)
  • Lucy's Jellied Sauce (see instructions below)

Clarified Butter
  • 1 stick unsalted butter, cut into pieces
  • Place butter in heavy saucepan over low heat. Allow to melt. Remove the pan from heat and let stand for a few minutes. Skim the foam from the top and slowly pour the melted butter into a container. Discard any milky solids in the bottom of the pan.
Lucy's Jellied Sauce:
  • ½ cup Jelly or Jam of your choice (we like Peach or Cherry)
  • ¼ cup Lucy's in the Sky Wine
  • Combine jelly and wine in a small saucepan. Cook over medium heat for 5 to 10 minutes until slightly thickened. Allow to cool before drizzling over cake slices.
  1. Slice angel food cake into wedges. Preheat griddle or skillet until hot. Brush griddle with clarified butter. Gently place cake slices on griddle, brown lightly on both sides. Remove from heat, drizzle with Lucy's Jellied Sauce and enjoy with a glass of Liberty Vineyards Lucy's in the Sky wine.

Pumpkin Spice Crunch Bars

Pumpkin Spice Crunch Bars
These bars are perfect to bring along to a Fall party. Enjoy with a glass of Cat Noir (the black cat makes this combination especially appropriate for Halloween!)
  • 1 can (16 oz) solid pack pumpkin
  • 1 can (12 oz) evaporated milk
  • 3 eggs
  • 1-1/2 cups sugar
  • 4 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup chopped pecans
  • ½ cup chopped walnuts
  • 1 cup butter, melted
  • 1 package yellow moist cake mix (can substitute a gluten-free yellow cake mix to make this recipe gluten free--check packaging to be sure that all of your other ingredients are gluten free)
  • whipped cream
  1. Preheat oven to 350ºF. Grease bottom of 13x9x2 inch pan. Beat pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl with electric mixer until combined. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture; top with nuts. Drizzle with melted butter. Bake 50-60 minutes or until golden. Cool completely. Serve with whipped cream and a glass of Liberty Vineyards Cat Noir. Refrigerate leftovers. Makes 15 to 20 servings.

Chocolette Mousse

Chocolette Mousse
This silky and decadent mousse is the perfect ending to a special dinner. Enjoy with a cordial glass of Chocolette wine.
  • 4 tablespoons Liberty Vineyards Chocolette wine
  • ½ cup plus two tablespoons sugar, divided
  • 1 tablespoon good-quality instant coffee
  • 2 tablespoons fine-quality cocoa
  • 2 cups heavy whipping cream
  1. Chill mixing bowl and beaters. Mix two tablespoons sugar with cocoa until combined. Combine cocoa mixture and all other ingredients in chilled bowl and whip until stiff. Spoon or pipe mixture into dessert glasses or stemmed glasses. Refrigerate at least 20 minutes or until set (can make up to a day ahead and refrigerate) Before serving, garnish with whipped cream, berries or grated chocolate, if desired

Orange Carrot Cake

Orange Carrot Cake
Enjoy this tasty carrot cake with a glass of Lucy's in the Sky wine.
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 cup flaked coconut
  • 2-1/2 teaspoons baking soda
  • 2-1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 cups (approx 3-4 medium) shredded carrots
  • 1-1/4 cups canola oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated orange peel
  • 11 oz can mandarin oranges, undrained
  • 3 medium eggs
  • 8 oz. pkg cream cheese, softened
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  1. Heat oven to 350 degrees F. Grease (not oil) 13x9-inch pan.
  2. Lightly spoon flour into measuring cup; level off. Then, in large bowl, combine all cake ingredients; beat 2 minutes at high speed.
  3. Pour into greased pan. Bake at 350 degrees F for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool.
  4. In medium bowl, blend all frosting ingredients; beat until smooth. Spread over cake; sprinkle with nuts.

Inside-Out German Chocolate Cake

Inside-Out German Chocolate Cake
Wow them with this unexpected twist on traditional German Chocolate Cake that makes a great ending for a dinner party. Serve with a glass of Liberty Vineyards Barrel-Select Cabernet Sauvignon (or Purple Haze if you prefer a sweet wine).
  • 1-1/2 cups sugar
  • 1-1/2 cups flour
  • ½ cup plus 1 tablespoon unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon sea salt
  • ¾ cup milk
  • 6 tablespoons melted unsalted butter
  • 1 whole egg plus 1 egg yolk
  • ¾ teaspoon vanilla
  • ⅛ teaspoon almond extract
  • ¾ cup boiling water
  • 7 ounces sweetened flaked coconut
  • 1 cup chopped pecans
  • 14-ounce can sweetened condensed milk
  • 1 tablespoon vanilla
  • 1-1/4 cups butter
  • 5 ounces semi-sweet chocolate
  • 5 ounces milk chocolate
  • 3 tablespoons light corn syrup

  1. Preheat oven to 350 degrees F. Oil three 9-inch round cake pans. Line bottoms of pans with rounds of parchment or waxed paper. Mix together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Whisk together milk, melted butter, whole egg, egg yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with mixer at low speed. Then beat at high speed for one minute. Reduce speed to low and beat in boiling water until just combined (batter will be thin). Divide batter evenly among three pans. Bake in 350-degree oven, rotate halfway through bake cycle. Bake 20 to 25 minutes or until toothpick comes out clean. Cool layers in pans on racks for 15 minutes. Run knife around edges of pans and invert cakes onto racks. Carefully remove parchment paper and allow layers to cool completely.
  1. Reduce oven temperature to 325 degrees F. Spread coconut on large baking sheet, and spread chopped pecans on another large baking sheet. Bake pecans on an upper rack of oven and bake coconut on lower rack of oven until golden brown, 12 to 18 minutes. Remove pans from oven. Increase oven temperature to 425 degrees. Pour condensed milk into 9-inch-deep pie plate and cover with foil, sealing edges tightly. Bake milk in a water bath in the middle of oven for 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake about 45 minutes more. Remove pie plate from water bath. Stir in coconut, pecans and vanilla, cover with foil to keep warm.
Ganache (prepare while milk is baking):
  1. Melt butter in a three-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer one cup ganache to bowl, reserving remaining ganache at room temperature in pan. Chill ganache in bowl, stirring occasionally, until thickened and spreadable (about one hour).
Assemble Cake:
  1. Put one cake layer on a rack set over a baking sheet (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in the same manner. Top with remaining cake layer and spread chilled ganache evenly over top and sides of cake. Heat reserved ganace in pan over low heat, stirring until glossy and pourable (about one minute). Pour glaze evenly over top of cake, making sure sides are coated. Chill cake until firm (about one hour). Keep refrigerated. Bring to room temperature before serving.

Salted Caramel Corn with Peanuts and White Chocolate

Salted Caramel Corn with Peanuts and White Chocolate
Enjoy with a glass of Liberty Vineyards White Chocolette or Diamond wine
  • 12 cups popped popcorn
  • 1 and ½ cups cocktail peanuts
  • 1 stick plus 2 tablespoons unsalted butter
  • ⅓ cup light corn syrup
  • 1 and ¼ cups packed light brown sugar
  • 1 and ½ teaspoons sea salt
  • ¼ teaspoon baking soda
  • 5 ounces Pulakos white chocolate, chopped
  1. Preheat oven to 250 degrees. Place popcorn and nuts in a large bowl.
  2. Melt butter in a heavy-bottomed saucepan over medium heat. Stir in corn syrup, sugar and ½ teaspoon salt. Cook until sugar dissolves, stirring once or twice. Raise heat to high and bring to a boil (do not stir). Boil, without stirring, until a candy thermometer registers 248 degrees (about 2 to 4 minutes). Remove from heat and stir in baking soda.
  3. Pour caramel mixture over popcorn and nuts, stirring to coat thoroughly. Transfer to two rimmed baking sheets (do not use dark baking sheets) and spread in a single layer. Bake 45 minutes, stirring every 10 minutes, or so. Test doneness by removing a few pieces of popcorn from oven; if they crisp within 1 minute, popcorn is ready. Remove from oven and let cool completely.
  4. Melt white chocolate in a double boiler over barely simmering water or melt in the microwave, stirring until completely smooth. Drizzle chocolate over caramel corn using a resealable plastic bag with a tiny hole snipped in 1 corner, or a cake decorating bag with tip. Allow to cool until chocolate is set before breaking up.
  5. Serve with Liberty Vineyards White Chocolette or Diamond wine.

Tuxedo Brownies

Tuxedo Brownies
Pair with Rufus Red wine.
Serves: Serves 36
  • 1 standard-sized package fudge brownie mix
  • 1 package white baking pieces (12 ounces)
  • 1 cup semisweet chocolate pieces (6 ounces)
  • ½ cup pecan pieces
  • ¼ cup butter
  • 3 tablespoons hot water
  • 2 cups sifted powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon vanilla
  • ¾ cup pecan pieces
  1. Preheat oven to 350 degrees Fahrenheit. Grease the bottom of a 13 x 9 x 2 inch baking pan. Prepare brownie mix according to package directions. Before baking, stir one cup of the white baking pieces, 1 cup of the semisweet chocolate pieces, and ½ cup pecans into the prepared brownie mixture. Spread in baking pan.
  2. Bake about 30 minutes or until center is set. Sprinkle with ½ cup of the white baking pieces. Bake for 1 minute more. Remove from oven and cool on a wire rack.
  3. To make the frosting, combine melted butter with the hot water. Stir in the powdered sugar, cocoa powder and vanilla. Beat by hand until smooth. Drizzle over brownies. Sprinkle with ¾ cup pecans and remaining white baking pieces. Cool until frosting is set. Cut into bars.

Harvest Apple Cheesecake

Harvest Apple Cheesecake
Enjoy this great Apple Cheesecake with a glass of Richter Red wine. Perfect for a non-traditional Thanksgiving dessert!
  • 1 cup graham cracker crumbs
  • ½ cup finely chopped pecans
  • 3 tablespoons sugar
  • ½ teaspoon cinnamon
  • ¼ cup butter, melted
  • 2 (8 ounces) packages cream cheese, softened
  • ½ cup sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • 4 cups thinly sliced peeled apples
  • ⅓ cup sugar
  • ½ teaspoon cinnamon
  • ½ cup chopped pecans
  1. Preheat oven to 350° F. Stir together graham cracker crumbs, ½ cup finely chopped pecans, 3 tablespoons sugar, ½ teaspoon cinnamon and butter; press onto bottom of 9 inch springform pan. Bake 10 minutes.
  2. Beat cream cheese and ½ cup sugar in large mixing bowl at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each is added. Blend in vanilla; spoon evenly over crust.
  3. Toss apples with combined ⅓ cup sugar and ½ teaspoon cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with remaining chopped pecans.
  4. Bake 1 hour and 10 minutes. Allow to cool for several minutes. Run a thin knife around the edge of the cheesecake to help loosen from pan. Cool completely before removing rim of pan. Chill until ready to serve.