Fruit Yard Winery - Gallery and Recipes

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.

Photo Gallery

The Tasting Room Opens July 1, 2009