Cooking With Wine: Recipe's
Jazzy Cranberry Lime Sangria
Ingredients:
1 cup fresh or frozen cranberries
2 cups of water
1 bottle of Jazzy
3/4 cup of lime concentrate thawed
1 peeled
& diced apple - any kind you enjoy
1 orange
1 lime
1 liter of chilled citrus soda pop
Simmer the 1
cup of cranberries over medium heat with 2 cups of water until berries pop; approximately 5 minutes cooking time.
Wash the fruit with water and wipe with paper towels. Peel, core, and dice the
apple; cut up the orange and lime into small pieces similar to the size of the apple. Place the cranberries, apple, orange,
and lime pieces in your bowl or pitcher. Smash the fruit slightly with a potato masher or large spoon to release some of the
fruit juices.
Add 1 chilled bottle of Jazzy to the fruit - slowly
Add 1 liter of chilled citrus soda to the Jazzy & fruit mixture
Stir gently to combine all ingredients. Serve in 4 to 6 oz glasses.
ENJOY!
Jimmy's Apple & Onion Roasted Pork
Ingredients:
One 3 to 4 pound pork roast or pork loin
1 large bowl or zip lock bag
1 bottle of Jimmy's Apple wine
2 to 3 granny smith apples
2 large yellow
onions
2 Tablespoons of brown sugar
1 teaspoon of salt
1 teaspoon of coarse ground black pepper
1 teaspoon of garlic powder
Place
the pork inside of a zip lock bag and place the bag inside of a large bowl. Add 2 cups of Jimmy's Apple Wine to the pork
inside the bag. Make sure the pork is submerged in the wine; add more if necessary to cover the pork. Close the bag if possible
and place in the refrigerator for approximately 2 hours.
While
the pork is soaking up all that great wine, mix the brown sugar, salt, pepper, and garlic powder together. Slice onions and
apples and place in a bowl, set aside.
Remove pork from refrigerator,
reserve the wine. Sprinkle seasoning/sugar misture all over the pork trying to coat evenly. Turn on heavy frying pan to medium/high
heat. Brown the pork evenly on all sides. After browning the meat add the onions and apples to the pan. Reduce heat down to
medium/low and add the reserved wine from your zip lock bag to the pan. Cover and cook until onions and apples are tender
and the pork reaches an internal temperature of 160 degrees F.
Remove
pork and allow resting on cutting board for a few minutes. Slice and serve with apples and onions.
ENJOY!
Wicked Chocolate Truffles
Ingredients:
2 cups of bittersweet chocolate chips (60% cocoa works well)
1 stick butter
1/2 cup heavy whipping cream
1 package of brownie mix
3/4 cup of Wicked Wine
2 to 3 Tablespoons of cinnamon
2 Tablespoons of sugar
Melt 1 stick of butter in a medium heat proof bowl. Add 2 cups of bittersweet chocolate chips to the melted butter,
begin mixing this with a fork. Heat 1/2 cup of heavy whipping cream just until simmering. Add the heated whipping cream to
the chocolate chip/butter mixture. Mix the butter, chocolate, and heavy cream until all chips are melted and the mixture is
smooth.
Add the melted chocolate mixture to the
brownie mix and mix until the batter begins to clean the side of the bowl.
Add 3/4 cup of Wicked Wine to the batter, mix slowly but firmly until the mixture is very smooth and velvety texture
(no liquid standing in the bowl).
Spread the mixture
into a shallow bowl or dish, cover with plastic wrap and refrigerate 1 to 2 hours or overnight.
Mix cinnamon and sugar together for coating truffles
Using a small cookie dough scoop, or melon ball scoop, dish out small portions
of the truffle batter and roll roughly in your palm to shape.
Roll truffles in connamon sugar mixture, plate the truffles and serve at room temperature.
Store in an air tight container for up to 2 weeks (if they last that long).
Makes approximately 30 truffles depending upon the size you
like.
ENJOY!
