RECIPES

Our Collection of Wine Recipes!


Peach Wine Cake
Norton Barbecue Sauce
Peach Wine Tea
Wild Rice and Cranberry Salad
Savory Turkey and Wine CHILI


PEACH WINE CAKE

1 box white cake mix
1 small box peach gelatin
4 eggs
1/4 cup oil
1 cup Ozan Peach Wine
1 cup finely chopped pecans (optional)

Combine mix and gelatin. Add eggs, oil and wine. Mix well and set aside. Prepare tube pan and sprinkle half of pecans in bottom. Add batter and bake at 350 degrees for 40 to 42 minutes.

PEACH GLAZE
1 1/3 cups powdered sugar
1/2 cup butter
1/2 cup Ozan Peach Wine

Combine sugar, butter and wine and bring to a boil. Cool cake for 10 minutes. Pour half of glaze on cake. Wait 30 minutes. Pour remaining glaze on cake and sprinkle with pecans.



NORTON BARBECUE SAUCE (1/2 Gallon)

Combine ingredents in covered pan, bring to boil, and simmer at low heat to desired thickness.

32 oz ketchup
21 oz NORTON (a bottle)
4 oz olive oil
4 tsp minced garlic or 8 tsp garlic powder
2 tsp cumin ( to taste)
2 tsp chipotle chili powder ( to taste)
4 TBL brown sugar
8 tsp Worchestershire



PEACH WINE TEA

Simple and refreshing by the glass, pitcher, or punch bowl.

Ozan Peach Wine - Chilton County Peaches in a Bottle
Your Favorite Sweet Tea - Homemade or From the Store
Optional Mint, Peach Slices or Decorative Ice Ring

Glass - mix about 1 oz per glass
Pitcher - add about 1 cup per pitcher
Punch Bowl - add 1 bottle for 2 gals of tea



WILD RICE and CRANBERRY SALAD

Ingredients:

2 pounds Giant Canadian Wild Rice
3 cups dried cranberries
2 cups fresh-squeezed orange juice
1/2 cup key lime juice
2 tablespoon red wine (Norton)
1 1/2 cups extra virgin olive oil
2 tablespoon Shallots, diced small
Sugar to taste
3 cups peeled orange wedges
1 cup scallions, sliced
3/4 cup fresh cilantro, chopped
3 cups toasted pecan halves

Directions:
Cook wild rice in light chicken stock, drain and cool. Add orange juice to cover cranberries and reserve. Whisk orange juice, lime juice, shallots and vinegar together in a mixing bowl. Slowly drizzle olive oil in while whisking continuously. Whisk in cilantro (and sugar to taste if desired), then chill. Toast pecan halves. Mix wild rice, cranberries, orange wedges, scallions and pecans in a large bowl. Add vinaigrette and mix well before service. Garnish with fresh cilantro sprigs.

Yield: About 24 cups



SAVORY TURKEY and WINE CHILI!

A unique meat and bean chile where a little goes a long way.....

Ingredients:

3 lbs ground turkey
2 Tablespoons olive oil
1 large onion
1/2 cup sliced celery
1/2 cup diced red or green peppers
2 tsp cumin
2 tsp salt
1 tsp pepper
2 tsp vegetable seasoning
4 Tablespoons chili powder
1 can black beans
1 sm can great northern beans
1 sm can light red kidney beans
2 6 oz cans tomato paste
2 cans diced tomatoes
2 cups Ozan Norton red Wine

Directions:
Brown the ground turkey, add olive oil and add fresh items. Simmer while adding seasonings. Add drained beans, diced tomatoes, and tomato paste. Use wine rather than water to rinse out paste.