Santa Cruz MountainsRecipe by: Geraldine Morgan, Soquel, CA Ingredients 1 whole chicken breasts season with garlic, salt & pepper 1 dozen corn tortillas 1 can mushroom soup 1 can cream of chicken soup 1 cup half and half 1 7 oz. can green chili … [Read more...]
Snapper Veracruz
Recipe by: Rena Foster, Fremont, CA Ingredients 1 1/2 lb. fresh snapper fillets 1 medium onion, thinly sliced 1 clove garlic, minced 2 Tbsp. olive oil 4 large or 6 medium chopped tomatoes 1 bay leaf 1/4 tsp. oregano leaves 1 tsp. … [Read more...]
Honey Mead Yams
By Beverly Bargetto Ingredients: 4-6 yams boiled or 2 cans (Medium sized) 1-2 cups Bargetto's own Honey Mead (steeped with spice pack) cinnamon or favorite spice 1/4 cup of butter or margarine Procedure: 1. Mash the yams with the butter and Honey … [Read more...]
Port & Fig Jam
by Beth Paiva Ingredients 2 pounds fresh figs (ripe) 1 & 3/4 cup sugar zest 1 Lemon (plus the lemon juice from that lemon) 1/4 cup Bargetto Port Wine pinch of salt Directions Wash, remove the stems and cut the figs in 1/2. place in sauce … [Read more...]
Port Wine Pancake Syrup
by Beth Paiva Ingredients 4 tsp. cornstarch ½ cup water 1½ cup Port Wine 1cup Sugar 2 Tbsp Butter 2 tsp lemon juice Directions In a sauce pan mix water, port wine, cornstarch until smooth. Add sugar, bring to a boil. Turn down to low heat andlet … [Read more...]
CHAUCER’S Mead Fruit Dressing
Ingredients 1 cup Bargetto Chaucer's Mead 1/2 cup Sweet Vermouth 1/4 cup honey 6 cloves 3 tbsp. lemon juice 1 tsp. grated lemon peel Directions Place all ingredients in a small bowl with a lid. Whisk together until well blended. Cover and chill … [Read more...]
Mike’s Marvelous Mead Mussels (mmmm)
By: Michael Weller, Bear Moon Productions Ingredients 5 lbs. cleaned mussels (or clams) 3 tbsp. vegetable oil 1 stalk lemon grass, thinly sliced 2" of ginger -do not bother peeling it! 10 cloves of peeled garlic, roughly chopped and sliced thinly 4 … [Read more...]
Bella Dolce Berry Shortcake
by Beth Paiva Ingredients Berry Filling 2 cups assorted berries 1 cup BARGETTO Bella Dolce 1/4 cup sugar Vanilla Chiffon Cake 1 cup sifted cake flour 3/4 cup sugar 1 tsp. baking powder 1/2 cup veggie oil 4 large eggs separated(room temperature) 1/3 … [Read more...]
Raspberry Mead Truffles
by Beth Paiva Ingredients 1 lb. semi-sweet chocolate 1 cup of heavy cream 1/4 cup of CHAUCER'S Raspberry Mead 1 cup of cocoa powder Preparation Chop up the chocolate into small pieces and set aside. Put cream and raspberry mead in sauce pan, … [Read more...]
Late Harvest Gewurztraminer Cheescake
by Beth Paiva Ingredients Crust 1 1/4 cup graham cracker crumbs 1/4 cup sugar 1 tsp. cinnamon 2 oz. butter (melted) Filling 2 1/2 lbs cream cheese 8 oz. sugar 2 oz. corn starch 4 oz. cream 1 1/4 cup BARGETTO Late Harvest Gewurztraminer 5 large … [Read more...]
- 1
- 2
- 3
- …
- 6
- Next Page »