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 mix1 small box peach gelatin 4 eggs1/4 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 GLAZE1 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 oil1 large onion1/2 cup sliced celery1/2 cup diced red or green peppers 2 tsp cumin2 tsp salt1 tsp pepper2 tsp vegetable seasoning4 Tablespoons chili powder 1 can black beans1 sm can great northern beans1 sm can light red kidney beans2 6 oz cans tomato paste2 cans diced tomatoes2 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.
Tasting Room Hours: Friday 11 am – 6 pm Saturday 11 am – 6 pm
