Our family not only enjoys making wine, we also love to COOK! What can be more fun than getting together over a great meal with a great wine that goes with it! Here we plan to share an assortment of recipes we've paired with our wines and others that we've made using our wines! Hope you find something here that inspires your next get together with family and friends!



Chicken Piccata This yummy, easy to prepare dish makes any weeknight a little more zesty!

Ingredients

• 4 skinless, boneless chicken breasts
• 1 egg
• 3 tablespoons of lemon juice (increase to taste!)
• 1/4 cup all-purpose flour
• 1/2 teaspoon poultry spice blend (such as McCormicks or Durkee's Grill Creations Chicken and Fish Seasoning)
• 1/8 teaspoon paprika
• 1/4 cup butter (or use EVOO, twice around the pan)
• 2 cups of Chicken broth

Prep Time: 15 minutes
Cook Time: 30 minutes
Yields: 4 servings

Directions

1. In small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
2. In a shallow bowl or dish mix together the flour, spices, and paprika. Dip chicken in the egg/lemon mixture and then in the seasoned flour.
3. In a large skillet, melt the butter (we use EVOO instead, twice around the pan) and brown the coated chicken pieces.
4. Add warm chicken broth and remaining lemon juice to the skillet. Cover and simmer for 20 minutes (turning chicken after 10 minutes), until chicken is tender. *5. Extra delicious tip: We prepare angel hair pasta and once prepared "al dente" we add to the skillet to coat with juices and lemon sauce. Remove and serve all at once. Pour a glass of white wine to go with this one and ENJOY!

Herbed Feta Cheesecake We first introduced this recipe at our grand opening in 2006. It was a star feature! Yum! Share it with people you love who LOVE wine. Great with almost any wine, it especially shines with a Seyval.
Ingredients

• 1/4 cup butter, melted

• 8 sheets (14x9-inch rectangles) frozen phyllo dough, thawed

• 1/2 of a 6-ounce jar marinated artichoke hearts

• 3 - 8-ounce packages cream cheese, softened

• 1&1/4 cups crumbled feta cheese (5 ounces)

• 1/2 teaspoon dried oregano, crushed

• 1/4 teaspoon garlic powder

• 3 eggs

• 1/4 cup sliced green onion

• Fresh oregano sprig (optional)

Instructions 1. Preheat oven to 400 degrees F. Brush the bottom and side of a 9-inch springform pan with some of the melted butter. For crust, unroll phyllo dough; cover with plastic wrap. Remove one sheet of phyllo and lightly brush with melted butter. Place a second sheet of phyllo on top, placing it at an angle to the first sheet; brush with butter. Repeat with remaining phyllo sheets one at a time, placing each at an angle to the previous sheet to form a circle and brushing each with butter. Using a wide spatula, transfer the phyllo stack to the prepared pan, carefully easing it into the pan and allowing some of the phyllo to hang about 1/2 inch over the edge of the pan. Make two slits in the center of the phyllo stack for steam to escape.

2. Bake in preheated oven about 8 minutes or until phyllo is light golden brown. Cool on a wire rack. Reduce oven temperature to 325 degrees F.

3. Meanwhile, drain and chop artichokes, reserving 2 tablespoons of the marinade. Set artichokes aside. In a large mixing bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Add feta cheese, dried oregano, and garlic powder; beat well. Add eggs; beat just until combined (do not overbeat). Stir in artichoke hearts, the reserved 2 tablespoons marinade, and the green onion. Pour mixture into crust-lined pan.

4. Bake cheesecake for 35 to 40 minutes or until center is soft-set and edge stays firm when gently shaken. If necessary, loosely cover the edge with foil the last 10 minutes of baking to prevent overbrowning. Cool in pan on a wire rack. Cover and chill for 2 to 24 hours.

5. Remove cheesecake from pan. If desired, let cheesecake stand at room temperature for 30 minutes to bring out its fullest flavor. If desired, garnish with fresh oregano. Cut cheesecake into wedges. Makes 14 servings. 6.

*Note: For a lower-fat version, substitute fat-free cream cheese for the regular cream cheese.

Mini Gruyere PuffsOur daughter served these at our winery's grand opening and folks went NUTS over them.
Follow these instructions precisely! Ingredients

• 1/2 cup water
  
• 1/4 cup butter
  
• 1/2 teaspoon dried basil, crushed
  
• 1/4 teaspoon garlic salt
  
• Dash ground red pepper
  
• 1/2 cup all-purpose flour
  
• 2 eggs
  
• 1/2 cup shredded Gruyere or Swiss cheese (2 ounces)
  
• 2 tablespoons grated Parmesan cheese

Directions 1. Combine water and butter in a small saucepan. Add basil, garlic salt, and red pepper. Bring to boiling over medium heat, stirring to melt butter. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool 5 minutes. 2. Grease a baking sheet. Add eggs, one at a time, to saucepan, beating with a spoon after each addition until smooth. Stir in Gruyere cheese. Drop mounds of dough by rounded teaspoons, about 2 inches apart, on a prepared baking sheet. Sprinkle with Parmesan cheese. 3. Bake in a 450 degree F oven for 10 minutes. Reduce oven temperature to 375 degrees F and bake 10 to 12 minutes more or until puffed and golden. Turn off oven. Let puffs remain in oven for 3 minutes. Serve hot. Makes about 20 appetizers.

Parmesan Artichoke Crostini Spread (with Lemon Zest) This is a very popular recipe and is so easy to prepare that it is a no-brainer when entertaining! The lemon zest is the unique ingredient!

Ingredients

• 1 3-ounce package cream cheese, softened
• 1/2 cup grated Parmesan cheese 1/4 cup dairy sour cream
• 1/2 cup marinated artichoke hearts, drained and coarsely chopped
• 1/4 cup sliced green olives
• 2 tablespoons chopped pepperoncini salad peppers
• 1 tablespoon snipped fresh Italian flat-leaf parsley
• 1 teaspoon finely shredded lemon peel
• 20 toasted baguette slices (1/4 inch thick)

Directions

1. In a medium bowl, stir together cream cheese, Parmesan cheese, and sour cream. Stir in artichoke hearts, olives, peppers, parsley and lemon peel. Spread on toasted baguette slices. Makes 1-1/4 cups or 20 (1-tablespoon) servings.

Sauteed Crimini Mushrooms
(great for steak and beef lovers of all types!)

Ingredients

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 2 tablespoons butter (Gret skips the butter!)
• 1 1/2 pounds crimini mushrooms, brushed clean with damp towel
• Salt and pepper
• 3 tablespoons fresh thyme leaves, chopped
• 1/2 cup Rolling Meadows Norton wine (or a dry red of your choice)
• 2 tablespoons chopped fresh parsley leaves

Directions

Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender. Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish.

Stuffed Crimini Mushrooms with Gruyere "Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests."

Ingredients

• 36 crimini mushrooms, stems removed

• 1/2 cup olive oil

• 2&1/2 cups chopped yellow onion

• 1/3 cup minced shallot

• 6 cloves garlic, minced

• 3 tablespoons chopped Italian flat leaf parsley

• 3/4 cup chopped fresh chives

• 3 fluid ounces lemon juice

• 2 cups fresh bread crumbs

• 5 ounces shredded Gruyere cheese

Directions

1. Bring a large pot of water to a boil. Add mushrooms, and cook for about 3 minutes. Drain, and set aside to cool.
2. Heat olive oil in a large skillet over medium heat. Add the onion, shallot, garlic, parsley, and chives. Cover, and let the vegetables sweat for a few minutes to release the aromas. Remove from heat, and stir in the breadcrumbs and lemon juice.
3. Preheat the oven's broiler. Scoop out the mushroom caps, and fill with the bread crumb mixture. Place on a baking sheet. Top with shredded cheese.
4. Broil for 3 to 5 minutes, until cheese is melted. Serve hot.

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