1/2 cup sugar
1/2 cup water
2 cinnamon sticks
2 inches of fresh ginger root, peeled and sliced thin
1 tsp whole cloves
1 tsp whole allspice berries
1 bottle Elk Island Sunset Wine
1 orange cut in this slices
1/2 lemon cut in thin slices
Combine sugar, water, ginger root slices, cinnamon sticks, cloves and allspice. Bring to a simmer over medium heat. Simmer for 10 minutes. Add Sunset wine and orange and lemon slices. Heat over low heat until hot and serve. Do not let it boil.
1 cups water
1/2 cup granulated sugar
2 cinnamon sticks, broken in large pieces
2-5 whole cloves
2-5 whole allspice
1 Cardamon pod crushed (optional)
Dash fresh nutmeg
Dash ground ginger
1-2 slices of lemon
1-2 slices of orange
2 Tablespoons fresh cranberries
2 bottles (750 ml) Elk Island Cranberry Wine
Bring water and sugar to a boil over medium heat in a saucepan. Add spices and fruit. Simmer for 15 minutes. Add Elk Island Cranberry Wine and warm over low heat until wine is hot. Do not boil.
The syrup can be prepared ahead of time and refrigerated and then reheated with the wine when you are ready to serve.
8 ounces bittersweet or semisweet chocolate, chopped
6 tablespoons unsalted butter, cut into pieces, at room temperature
2 tablespoons heavy whipping cream
2 tablespoons Elk Island Naked Norton or Norton Wine
1/2 cup unsweetened dark cocoa
Melt the chocolate in the top of a double boiler set over a pan of hot water. Remove from the heat. Add the butter and cream and stir until smooth. stir in the wine. Line a 8-inch loaf pan with plastic wrap. Transfer chocolate mixture into pan. Cover tightly with plastic wrap and refrigerate for 1 1/2 hours, or until firm. Place 1/4 cup cocoa powder on large plate. Invert loaf pan onto cocoa plate and remove plastic wrap. Cut truffles into inch squares. Chill for 10 minutes. Roll squares in cocoa powder to cover. The truffles can be stored in an airtight container in the refrigerator for up to one week. Let stored truffles sit at room temperature for 20 minutes before serving.
25 fresh thin asparagus spears
8 ounces cream cheese, softened
5 ounces bleu cheese, crumbled
1 egg, lightly beaten
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon garlic powder
25 slices sandwich bread
1/4 cup butter, melted
Snap off the woody ends of the asparagus spears and discard. Steam the asparagus until just tender-crisp; drain. pat dry with paper towels. combine the cream cheese, bleu cheese, egg and seasonings in a bowl and mix well.
Roll the bread slices very thin on a hard surface using a rolling pin. Spread 1 side of each slice with some of the cheese mixture. Arrange 1 asparagus spear on each slice and roll to enclose. Brush each roll with some of the butter.
Arrange rolls on a greased or parchment lined baking sheet. Freeze until firm. Bake at 400 F for 15 minutes or until brown on all sides turning every 5 minutes. Slice as desired and serve warm.
Vitners Salad-Serves 4
For the dressing:
Combine all ingredients and shake well to combine.
1/3 cup chicken broth
1/3 cup olive oil
1/3 cup Elk Island Confluence Red
1 shallot finely minced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
For the salad:
6 1-inch thick slices baguette, cut into 1-inch cubes
1 tablespoon olive oil
4 cups mixed young salad greens
1/4 cup chopped green onions
1 cup toasted chopped walnuts
1/2 cup crumbled cooked bacon
1 cup grated Gruyere cheese
Preheat the oven to 400 F. Arrange the bread on a baking sheet, drizzle with the olive oil, and sprinkle with salt and pepper. Bake for 3 to 4 minutes, until lightly toasted. Set aside. Toss the salad greens with the dressing and onions. Place on serving plates. Top with walnuts, bacon,cheese and croutons.
3/4 cup chopped walnuts or pecans
2 stalks celery, finely chopped
1/2 cup dried cranberries, chopped
2 green onions chopped
1/2 cup finally chopped parsley or cilantro leaves
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper
In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Let soak overnight. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts or pecans in a skillet over medium-high heat until fragrant, 2 to 3 minutes or spread on a baking sheets in a 350 F oven for 10 minutes.
In a large bowl, combine the cooked wheat berries, nuts, celery, dried cranberries, green onions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper.
*** Lower Byrd Farm Whole Wheat Berries are available in the tasting room. We can also grind fresh whole wheat flour for you.
1 ( 16- 18 oz) round loaf Italian or sourdough bread
1/4 cup butter, melted
1 clove garlic, minced
1 teaspoon dry ranch salad dressing mix
1/2 cup cooked chopped bacon
1/4 cup jalapeno peppers, chopped
1/4 cup green onion chopped
8 ounces grated sharp cheddar cheese
2 teaspoons chopped fresh parsley
Heat oven to 350 F. Place two pieces aluminum foil, crossing one over the other, on flat surface. Cut bread using serrated knife in a grid pattern, spacing about 1-inch between rows. Do not cut through bottom crust. Set Aside
Combine melted butter, garlic and ranch dressing in medium bowl. Add all the remaining ingredients except parsley; mix well.
Place loaf in center of aluminum foil pieces. Spoon cheese mixture into cut areas of bread. Wrap foil loosely around bread. Place onto baking sheet.
Bake 30 minutes. Pull back foil; continue baking 5-10 minutes or until loaf is golden brown and cheese is melted. Sprinkle with parsley. Serve immediately. Pull out individual bread pieces using tongs or 2 forks.