2017 Red Red Wine Recipe

Vegetable Barley Soup
Recipe & Vittles provided by Oak Leaf Cafe

Brown:
  2 TBS. butter
  2 TBS. vegetable base powder
  1 large onion (chopped)
Add & Cook:
  15 cups water
  4 large carrots
  ½ stalk of celery
  2.5 lbs diced potatoes
  1 can diced tomatoes
  2 tsp. soy sauce
  1 tsp. gr. Black pepper
  1 tsp. celery salt
  1 tsp. smoked paprika
  1 tsp. garlic salt
  ½ tsp. ground allspice
  ½ tsp. onion salt
Thoroughly cook until vegetables are soft.

Add:  2 cups barley

Cook for 20-30 minutes.

Serve with your favorite Fruit Yard RED WINE!


2017 Halftime Pairings Recipe

Chili
Recipe & Vittles provided by Oak Leaf Cafe

¼ cup vegetable oil 
2 onions, chopped 
3 cloves garlic, minced 
2# ground beef 
1.5# Delmonico steak, cubed 
3 cups canned diced tomatoes in juice 
3 cups Coca Cola 
2 cups strong brewed coffee 
3 cups tomato paste 
4.5 cups beef broth 
1 cup packed brown sugar 
3 tablespoons chili powder 
1 TBS ground cumin 
2 TBS unsweetened cocoa powder 
2 tsp. salt 
1 can kidney beans 
 
Heat oil in a large saucepan over medium heat. 
Cook onions, garlic, ground beef and cubed steak in oil until the meat is well
browned and the onions are tender.
Mix in the diced tomatoes with juice, coke,  coffee, tomato paste and beef broth.
Season with 
brown sugar, chili powder, cumin, cocoa powder, and salt.  Stir in beans.
Reduce heat to low, and simmer for 1.5 hours or until thick.


Deck the Halls 2016

Zesty Chicken & Rice Vegetable Soup
Recipe by Jody Earle


Ingredients
1 lb. Cooked Chicken pieces
1 large can Vegetable or Stewed Tomatoes with juice
2 large onions, chopped
3 cloves garlic, chopped
3 stalks celery, chopped
1 tsp. Parsley
½ tsp. Thyme
½ tsp. oregano
½ tsp. Basil
Salt & pepper to taste
1 c. Fruit Yard Grower's Red

2  squash or zucchini, diced
1 bag frozen mixed vegetables (carrots, peas, lima beans, etc.)
1 bag frozen okra (optional)
¾ Cup long grain rice

Instructions
In a large pot, add cooked chicken, Vegetable Juice (or stewed tomatoes with juice, onions, garlic, celery, spices and wine and simmer for 15 minutes. 
Add other vegetables and cook to desired consistency.
In a separate sauce pan, bring 4 cups of water to a boil.  Add rice, cook uncovered over medium-high heat for 15 minutes, or until tender.
Drain rice well and serve soup over rice.
Serve with Fruit Yard Grower's Red.

ENJOY!


Crusin' the Tropics – Fruit Yard Winery

  Tropical Chicken & Rice

Ingredients
1 broiler/fryer chicken cut up (3.5 to 4 lbs)
3 Tbsp. Canola oil, divided
¾ cup chopped onion
2 garlic cloves, minced
3 medium tomatoes, chopped
3 cups fresh or canned pineapple chunks
1 can (8 oz) water chestnuts, drained
1 cup pineapple juice
1 hot red pepper, seeded and chopped finely
Salt & pepper to taste
Chopped chives
Hot, cooked rice
 
Instructions
Cook chicken until done.
Add remaining ingredients to the chicken (except chives & rice) and heat on medium until heated through.
Serve mixture over rice; garnish with chives.
Serve with your favorite glass of Wine from the Fruit Yard Winery!

 

Red, Red Wine – Fruit Yard Winery
  Vineyard Meatballs
Ingredients
1 32oz bag frozen fully cooked meatballs (about 50)
1 18oz jar grape jelly
1 18oz BBQ sauce

Instructions
Combine sauces in your crock-pot and stir until combined. Add meatballs and stir until they are coated with the sauce. Cook on high for 3 hours.
Enjoy as an appetizer or serve over rice for a main dish.
Serve with your favorite glass of Wine from the Fruit Yard Winery!

BLOODY MEMBRANES                                                      
1 bottle:
FRUIT YARD CHERRY WINE                                     
2 bottles: 7-up, sprite, ginger ale, or club soda
(use the wine bottle to measure)                  
Marshmallows to cover top                                                            
 Cherries: as many as you want                                             
½ cup cherry juice                                                                 
Put in crock pot on warm. ENJOY!!!!!
 
Deck The Halls 2011

Fruit & Chicken Pilaf

4 Chicken Breasts
1/2 cup chopped green onion
1 cup water 
1 cup Grower's Dry White Wine
Thyme, Black Pepper, Salt and Nutmeg
6 oz Quick Cooking Long Grain Rice
1 cup chopped dried cherries, apricots & cranberries
1 bag frozen mixed vegetables
1 can mixed tropical fruit

Heat some olive oil in large skillet, add chicken and onions and cook until chicken is no longer pink. Stir in water, wine, seasonings and rice. Reduce heat to low and simmer for 15-20 minutes until rice is tender. Add vegetables and canned fruit (with juice) and cook an additional 10 minutes until veggies are crisp tender and everything is hot.

This is the basic recipe but you can get creative and add raisins, asparagus (or your favorite vegetable) or you could use tofu instead of the chicken for a vegetarian version.  

 

Fruit Yard Winery PB and J Cookies
 
Cookie:
1 stick unsalted butter at room temp
1/2 cup sugar
1/4 teaspoon salt
1 large egg at room temp
1 teaspoon vanilla
1 1/4 cup all purpose flour
1/3 cup creamy peanut butter
Beat until smooth. Drop by rounded tablespoons onto lightly greased cookie sheet.
Bake at 350 for 9 to 11 minutes. Just until lightly golden brown and set.
 
Glaze:
1 cup Fruit Yard Strawberry Wine (boil in small saucepan until reduced by half, cool completely)
1 box Confectioners Sugar
1 teaspoon vanilla
Beat until glaze is very smooth. Frost cookies. YUM!!!
 
 
Smokin' Summer KickOff - June 10-12, 2011
Fruit Yard Chicken Kabobs
Roast boneless chicken using Java Gourmet Shanghai Six Spice
Cut into bite size pieces
Bite size assorted fruit (pineapple, peach, plum, strawberry etc)
Bite size assorted vegetables (tomatoes, zucchini, onion etc)
Skewer onto wooden pick, alternating chicken, fruit and veggies
Grill and brush with your favorite BBQ sauce. We used
Java Yaki (a delicious teriyaki sauce) and added pineapple
juice or Papaya juice to add extra fruit flavor.
These can be made small for before dinner or large as a main course. Enjoy!
 
 
Spring Wine & Cheese Weekend
Dress Your own Cheesecake
1 package (7.5 oz) McCadam Adirondack Cheese
3/4 Cup of Sour Cream
1/4 Cup of Sugar
1/8 teaspoon salt
Mix all ingredients until well incorporated.
Vanilla wafers (or your favorite cheesecake base)
Assembly:
Place cookie base in cup, add filling,
top with choice of fruit toppings.
Assorted fruit toppings (peach, blueberry, cherry
or strawberry pie fillings work well and adding your favorite Fruit Yard Winery fruit wine to the pie filling)
Serve with Blueberry, Cherry, Strawberry or Peach wine.
 
Cruisin the Tropics
Tropical Coconut Chicken & Pasta
Sauté:
1 cup Diced Chicken
In 3 Tablespoons Olive Oil
Deglaze pan with ½ cup Fruit Yard Pear Wine 
Salt, Pepper and Spice to taste
  
Add:
1 cup Mixed Fruit or Diced Mango
1 cup frozen Mixed Vegetables
Spoon over your favorite pasta
Sprinkle with Coconut Flakes & Grated Cheese
 
DECK THE HALLS 2010
Fruit Vegetable Chicken Pasta Medley
 
Use your favorite mix of diced fresh fruit
1 Cup Frozen mixed Vegetables
1 Cup Cooked Diced Chicken
Your favorite mix of Pasta's
Cook pasta and chicken. Add pasta, chicken, fruit and mixed vegetables together in large pot. Once hot add sauce.
SAUCE
Reduced Fruit Yard PEACH WINE
Grated Romano Cheese
Ranch Dressing
Salt & Pepper
All to taste
Serve hot as a main Entree or cold as a salad plate on a hot summer day
 
Mini Party Cheesecakes with Cherry Wine
16 oz. softened cream cheese
1 tbsp Lemon Juice
2 eggs
1 tsp vanilla

Beat all ingredients until fluffy. Drop a Vanilla wafer into the bottom of each muffin cup.
Fill cup 2/3 of the way with cheesecake mixture.
Bake at 375* for 15 minutes. Allow cakes to cool. With a fork, poke the top of each cake.
Drizzle The Fruit Yard's Cherry, Cranberry, or Blueberry Wine over the top! Serve and Enjoy!!!
 
Try our Plum or Cranberry Wine Mulled!!!

3 (350ml.) bottles of  The Fruit Yard's Plum or Cranberry Wine.
6 whole cloves
1 whole allspice
1 three- inch cinnamon stick and a peel from 1 small lemon or orange.
Warm mixture on a stovetop, or Crock pot for 30 minutes....
Remove spices, find a spot in front of the fire, and Enjoy!!!
Happy Holidays from The Fruit Yard Winery!
 
Cranberry Chutney
 
2 Granny Smith Apples, Chopped
2 1/4 cups cranberries, picked through and rinsed
1 cup brown sugar
1/4 cup apple cider vinegar
1/2 cup cranberry wine
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. crushed red pepper
1/2 cup raisins (optional)
Place all ingredients in a medium saucepan and bring to a boil. Reduce heat to low and simmer for about 25
minutes or until cranberries have begun to cook down and the chutney has thickened.  To store, place in an
air tight container and keep in the refrigerator for up to a week.  Chutney may also be frozen.
 
Hawaiian  Chicken Deluxe

2   Cups Diced Chicken
1   Tablespoon  olive oil
1   20oz pineapple tidbits in natural juice, undrained
¼ Cup Halved Maraschino Cherries
1   20oz can of peaches diced
1  Cup orzo  pasta
1  Bag frozen vegetables
2/3 cup Fruit Yard Peach Wine

Glaze
1/3 cup of fruit juice
3Tbl spoons water
3Tbl spoons arrowroot
½ cup of sugar
  
Sauté chicken in olive oil add peach wine .simmer w/ chicken until
Alcohol has boiled off, about 2 minutes. set aside.
Cook separately  Pasta and vegetables, Set aside.
In a medium bowl mix all fruit with juices and arrowroot mix well.
Add chicken, pasta, vegetables, and fruit. Reheat to simmer & thicken glaze
serve wearing appropriate tropical attire & Enjoy !!!!!
 
Chocolate Dipped Fruit
3.5 oz. box of Wine Lover's Chocolate Drops
1 Teaspoon vegetable shortening
Approximately 12 bite size pieces fresh fruit-strawberries, pineapple, cherries.
Line a baking sheet with wax paper.
Melt chocolate in a double boiler with shortening.
Dip fruit with tooth pick into chocolate, place on baking sheet.
Let set. Will pair nicely with Fruit Yard Winery Fruit Wines.
Enjoy!!!
 
Cheesy Chicken Deluxe
Ingredients:
3 Cups cooked rice
1/2 pound of cheddar cheese
1 cup diced chicken
8 oz. grated romano cheese
1 cup fresh strawberries
1 pint of half and half
4 tblsp. olive oil
1 large purple onion, chopped
2 cloves of garlic, chopped
1 16 oz. bag of frozen vegetables
1/2 cup sun dried tomatoes
1/4 to 1/3 cup FRUIT YARD STRAWBERRY WINE
Salt & pepper to taste
Cook separately Chicken & Rice.
Sautee onion and garlic in olive oil.
Add sun dried tomatoes, vegetables.
Saute til tender, Add chicken.
Deglaze pan with FRUIT YARD STRAWBERRY WINE and reduce.
Add half and half. Bring to a boil, cook sauce to your desired thickness. Blend Rice, Chicken, Cheese and
Strawberries, enjoy!!!!!!
 
Fruit Wine Sauce
Combine:
1 cup sugar, 2 tablespoons cornstarch in a saucepan and whisk togethr, stir in
1 cup FRUIT YARD WINE of your choice. Cook over moderately high heat, stirring,
until mixture thickens slightly. Stir in about 1 heaping cut, peeled sliced or frozen fruit
of your choice and simmer, stirring occasionally, for approximately 10 minutes until
thickened. Add 1 tablespoon butter and stir the sauce until the butter melts. Enjoy over
pancakes, waffles, frenchtoast, also makes a great dessert topping.
TRY WITH PEACH, PEAR, CRANBERRY, CHERRY, STRAWBERRY, PLUM AND
BLUEBERRY WINE FROM FRUIT YARD WINERY.