This recipe section will contain the recipes that we have previously published in "The Village Press", including our much requested Sangria Recipes. If you wish to add your own recipe for cooking with wine, just let us know (and an invitation to sample) and we'll see what we can do.
| SANGRIA |
|
a light refreshing drink especially popular in the summer months)
Ingredients:
- 1 bottle of red wine
- 2 cups of orange juice
- 12 ounces of lemon-lime soda
- 1 sliced lemon
- 1 sliced orange
- 1 sliced lime
Optional:
For a little more potency, add 1/2 cup of brandy and 1/4 cup of sugar to counter the brandy's dryness.
Directions:
In a large pitcher, simpley stir all ingredients. Serve over ice in tall glasses. |
| SANGRIA BLANCO (white wine Sangria) |
Ingredients:
- 1 bottle of white wine
- 1 sliced lemon
- 1 sliced orange
- 1 peeled and sliced peach (well drained canned peaches may be used)
- 3 tbsp. of sugar
- 1/4 cup of peach schnapps
Optional:
In a large pitcher, combine all the ingredients. Stir the Sangria until the sugar is dissolved. Chill. Serve over ice in tall glasses. |
| WHITE WINE PESTO SAUCE |
Ingredients:
- 1/2 cup dry white (Village Winery) wine
- 5 garlic cloves
- 1 small onion (chopped)
- 1/4 cup olive oil
- 1/2 oz. fresh basil
- 1 tbsp. dried basil
- Parmesan cheese
- salt & pepper to taste
Directions:
Cook on medium-low heat in frying pan - oil, garlic and onions, until onions are transparent. Add fresh basil, cooking until soft. Remove frying pan from heat and stir in anchovy paste then add dried basil (crushing between palms). In a food processor or blender, add white wine and sauce mixture from frying pan. Process sauce until it becomes a fine consistency. Return sauce to frying pan to warm, adding salt and pepper to taste. Serve over your favorite pasta. Sprinkle 2 tsps. of Parmesan cheese on top of each serving. Sauce serves two. |