Chef Mark's Ratatouille
Served during Chambourcin Weekend 2013

~3 Tablespoons Olive Oil
~2 Green Peppers, Chopped
~2 Spanish Onions, Chopped
~2 Zucchini, Sliced
~1 Eggplant, Sliced
~3 Tablespoons Roasted Garlic
~1 Large Can Roasted Red Peppers
~2 Cans San Marzano Peeled Tomatoes
~1 Cup Clover Hill Turtle Rock Red Wine
~1 Splash of Worcestershire Sauce
~˝ Teaspoon Thyme
~2 Bay Leaves
~Salt and Pepper
~Shredded Parmigiano Reggiano Cheese
~Sugar (if needed)


Pour olive oil in a sauté pan on medium heat. Add peppers and onions to the olive oil and sauté until they are half cooked. Add zucchini and eggplant. Sauté until half cooked. Add roasted garlic and roasted red peppers along with ˝ of the juice from the can. In separate bowl squeeze San Marzano tomatoes. Add these tomatoes to the vegetables. Add thyme and 2 whole bay leaves. Cook on low and simmer for ˝ hour. Add Worcestershire Sauce and Turtle Rock Red. Simmer for another 15 minutes. Salt and pepper to taste. Add a little sugar if you like a sweeter ratatouille. Garnish with shredded Parmigiano Reggiano cheese.
Bon appétit!!!

Chef Mark's Chambourcin Braised Red Cabbage
Courtesy of American Café & Catering

~12 Slices Bacon
~1 Large Spanish Onion
~4 Cups Shredded Red Cabbage
~1 Chopped Apple
~2 Cups Clover Hill Turtle Rock Red
~1/4 Cup Granulated Sugar


Julienne raw bacon and sauté in large skillet. When bacon is almost cooked, add one julienne onion. Sauté onion and bacon for 4 minutes. Add 4 cups of shredded red cabbage. Stir and sauté for 5 minutes. Add one chopped apple. Stir. Add 1 cup Turtle Rock Red and 1/4 cup of granulated sugar. Stir and sauté for a few minutes then add the second cup of Turtle Rock Red. Simmer for 5 more minutes or until cabbage is tender.
Enjoy!

The Mulled Turtle
~1 Bottle Clover Hill Turtle Rock Red Wine
~2 Cups Orange Juice
~1 Cup Fresh whole Cranberries (rinsed)
~˝ Cup Brown Sugar
~1 Orange
~1 Tablespoon whole Cloves
~2 3-inch Cinnamon Sticks
~2 Teaspoons of fresh Ginger (grated)
~6 Peppercorns
~˝ Cup Brandy


Put wine, orange juice, cranberries, peppercorns, ginger and brown sugar in a 3-quart crock pot. Stir to help sugar dissolve. Wash the orange, cut in half & use a toothpick to poke holes all over the orange peel, stick the cloves directly into the peel. Add both halves of the clove-studded orange and the cinnamon sticks to the wine. Cook on low for 3 hours, or until the cranberries are tender. Do not let it get to a boil. Remove the orange and cinnamon sticks. Let the orange cool & squeeze any juices out of the orange halves into the mixture. Use the back of a spoon, press the cranberries against the side of the crock pot to pop them being sure to get all the juices out. Very carefully pour the mulled wine through a fine mesh sieve into a clean bowl. Clean the crock pot and return the mulled wine back into the crock pot and stir in the brandy. Taste and add additional sugar until it’s just sweet enough for your liking. Ladle into mugs and garnish with either cinnamon stick or an orange slice or fresh cranberries threaded on a cocktail pick.


Red Wine Chocolate Truffles
Recipe by: Erin Clarke
~8 oz. Bittersweet or Semi-sweet
~Chocolate (roughly chopped)
~4 tbsp. Turtle Rock Red
~1/2 tsp. Pure Vanilla Extract
~1/2 cup Heavy Cream
~2 tsp. Powdered Sugar
~1/4 tsp. Espresso Powder
~Cocoa Powder (for dusting)


Place chopped chocolate in a large mixing bowl. Heat cream in a small saucepan over medium high, just until it boils. Pour hot cream directly into the bowl with chocolate, then add wine, powdered sugar, vanilla and espresso powder. Gently whisk the mixture together until chocolate is smooth and melted. Cover bowl, then place it in refrigerator to set, 1 to 2 hours. Line a baking sheet with parchment or wax paper and dust cocoa powder into a wide plate or pie dish. With a small scoop, melon baller, or spoon, scoop chocolate and form it into a ball, then it roll in cocoa powder. Place on baking sheet, then repeat with remaining chocolate. Refrigerate truffles for 30 minutes to set. Serve slightly chilled or at room temperature.


Chocolate Goat Cheese Brownies
Best served with Clover Hill Turtle Rock Red.
Chevre Swirl
-6 ounces chocolate goat cheese, room temperature
-1 tablespoon powdered sugar
-1 large egg
-1 tablespoon all purpose flour

Brownie Base
-2/3 cup Dutch process cocoa powder
-1 1/2 cups granulated sugar
-1/2 cup powdered sugar
-3/4 teaspoon sea salt
-1 cup all purpose flour
-1 cup semisweet chocolate chips
-3 large eggs
-1/2 cup canola oil
-2 tablespoons water
-1 teaspoon chocolate extract, optional


Preheat oven to 350 degrees F. Lightly grease an 8×8 square nonstick baking pan.

Make swirl by beating together the first four ingredients until smooth and well combined.

Make the brownie base by whisking together the cocoa, sugars, salt, flour, and chips in a large mixing bowl. Add the eggs, oil, and water and chocolate extract. mixing just until smooth.

Spoon half the brownie batter into the prepared pan. Spread the swirl mixture over it and then spoon the rest of the brownie batter on top.

Bake the brownies for about 35 minutes to 45 minutes (for the 8×8 pan). To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Brownies will be done when the center is set but the consistency is still moist and fudgey.

Tipsy Turtle Sangria
~1 bottle of Turtle Rock Red
~1/2 cup Razzmatazz Schnapps
~1/2 cup of simple syrup

Add frozen cherries and raspberries. Let blend in the refrigerator for about 1 hour and serve.

Wicked Turtle
~2 oz. Turtle Rock Red
~1 oz. Passion-Fruit Rum
~2oz Lemon/Lime Soda

There's nothing wicked when it comes to flavor in this cocktail. Pour into a chilled glass for a single serving or for a crowd pleaser pour it in your favorite pitcher. The rich decadent color will be sure to tempt any crowd into trying something wicked.

Double Tomato Brushetta
A terrific Italian-inspired appetizer. For best results, serve with Clover Hill's Turtle Rock Red.
Makes 4 servings

~1 loaf (8oz) French baguette
~6 roma tomatoes
(chopped)
~1/2 cup sun-dried tomatoes
(packed in oil)
~3 cloves of garlic
(minced)
~1/4 cup olive oil
(divided)
~2 tbsp. balsamic vinegar
~1/4 cup fresh basil
(stems removed)
~1/4 tsp salt and ground black pepper
~2 cups mozzarella cheese
(shredded)

Preheat the broiler. In a large mixing bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt & pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4" slices. On a baking sheet, arrange the slice in a single layer. Broil 1-2 minutes, until slightly brown. Remove from broiler. Divide the tomato mixture evenly over the slices. Top with mozzarella cheese. Broil for five minutes, or until cheese is melted.

Spicy Italian Sausage over Pasta
A delicious hearty pasta dish. For best results, serve with Clover Hill's Turtle Rock Red.
Makes 4-6 servings
~4 cloves garlic
~1 large chili pepper
(optional)
~olive oil
~handful of fresh basil leaves
~10 ripe tomatoes
~2 large spanish onions
~2 red peppers
~length of spicy italian sausage
~2 tbsp. balsamic vinegar
~3 tbsp. Prepared Tomato sauce
(i.e. Prego)
~box of penne or spiral pasta
~parmesan cheese


Finely chop garlic and basil, slice chili peppers, and fry in the olive oil in a large saucepan over medium heat. White the onions are softening, place tomatoes in a pot of boiling water for 3-5 minutes. Remove from the water and make a cross-cut at the bottom of each tomato with a sharp knife. Remove the tomato skins and coarsely chop. Add tomato pieces and juice the onion mixture and stir. Cut red pepper into 1/2" squares and add to mixture. Cut sausage into 3/4" lengths. Add to pot and stir. Add vinegar and tomato sauce and reduce heat and simmer until sauce thickens. Cook pasta according to package instructions. Add to sauce. Serve with a sprinkling of freshly grated parmesan cheese.

Turkey Chili
Best enjoyed with a chilled glass of Clover Hill's Turtle Rock Red
~5 lbs. of ground turkey
~3 15oz cans of diced tomatoes with green chilies
~1 can of kidney beans
~1 can of cannelini beans
~1 yellow onion
~1 diced green pepper
~1 diced red pepper
~2 packs of McCormicks chili mix


Brown turkey in olive oil and add the onions and peppers. Simmer all together and add chili mix. Add the beans and season with salt, pepper, red pepper, cumin, chili powder and paprika. Add water if necessary and simmer all together about two hours. Best enjoyed with Clover Hill's Turtle Rock Red.

Turkey and Stuffing Meatballs
An appetizer fit for any festive occasion!
Makes 48 meatballs
MEATBALLS:
~1/2 cup milk
~1 egg
~1 cup cornbread stuffing mix
~1/4 cup finely chopped celery
~1 teaspoon dry mustard
~1 lb. ground turkey

SAUCE:
~1 16 oz can jellied cranberry sauce
~1 tbsp brown sugar
~1 tbsp Worcestershire sauce

Heat oven to 375. Combine milk and egg; beat well. Stir in stuffing mix, celery and mustard; blend well. Add turkey. Shape into 48 1-inch balls. Place in ungreased 15x10x1 inch baking pan. Bake at 375 for 25 minutes or until meatballs are browned and no longer pink in center. In large saucepan combine all sauce ingredients. Bring to a boil over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add meatballs to sauce and coat. Cook over medium heat for 5-10 minutes or until heated, stirring occasionally. Serve in chafing dish or slow cooker.

 

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