From the Hazlitt Kitchen

 

It's no secret that we enjoy our wines very much,and certainly we hope that you love them too.  And one of our favorite things is to infuse Hazlitt wines into our passion for great meals.  Cooking with wine can be a lot of fun with family and friends or may even add a touch of romance to time spent with someone special.  "I love cooking with wine.  Sometimes I even put it in the food!" quips an apron in our gift shop.  Over the years our staff has done a lot of cooking with wine for winery events and family gatherings.  Tasty recipes don't need to be difficult or costly to prepare.  Below are a few of our favorites from the Hazlitt kitchen files.

 

JOHN SANTOS’ JERKED AROUND CHICKEN

TORTILLA PINWHEELS

 

Cheese & Spinach Stuffed Shells

 

In boiling water seasoned with salt and a splash of olive oil cook 1/2 box jumbo shells (about 20) to al dente stage.  DON’T OVERCOOK!!  Drain & allow to cool.

Combine:
2 c. shredded mozzarella cheese
1-15 oz. container ricotta cheese
1 c. Parmesan cheese
2 eggs, lightly beaten
1-10 oz. package frozen chopped spinach, well drained
Salt & pepper to taste

Stuff each shell with the cheese and spinach mixture.  Spoon a thin layer of red sauce in the bottom of a 9 X 13 baking dish.  Add stuffed shells and top with sauce.  Sprinkle with Parmesan cheese.  Bake at 325∞ for 25-30 minutes.
 
Serve with a green salad, a loaf of Italian Garlic bread and  a glass of Hazlitt Schooner Red or Red Cat!

Red Cat Gelatin Shots

 

25 two oz. Plastic souffle’ cups
One cup boiling water
One 3oz. Box Raspberry Gelatin
1/4 Envelope unflavored gelatin
1 3/4 cup Hazlitt Red Cat
1/2 Cup Ice
Bring one cup water to a boil.  Stir in gelatins until dissolved.  Remove from heat and add ice.  Allow the   ice to melt which cools the blend before adding the wine.  This will prevent the alcohol from burning off.  Stir in Red Cat and pour blend into cups.  Refrigerate overnight.  Makes apprx. 25 shots.  

Red Cat Slushie

 

In a standard counter top blender combine.
375ml Of Hazlitt Red Cat (about 1/2 bottle or adjust to your liking)
1/4 cup confection (powdered) sugar
2oz. Frozen Fruit Punch concentrate
Ice (fill to blender top)

Blend on high until frothy Drink until silly!

Hazlitt’s Special Red Cat Sauce

 

Sauté for 5 minutes:
1 medium onion, finely chopped
1 large green pepper, finely chopped
6 cloves garlic, minced
3 T. olive oil
Add:
2-28 oz cans tomato puree
2-28 oz cans diced tomatoes
1 c. RED CAT wine
2-6 oz. can tomato paste
2 tsp. fresh basil finely chopped
1 tsp. oregano
_ lb. Each sweet & hot Italian sausage
cooked, drained, and crumbled

Simmer for about 3 hours.  If sauce is too thick add a bit of water or more RED CAT

Hazlitt’s French Onion Soup

 

3 lb. onions, peeled and thinly sliced
3/4 cup butter or margarine
1 tsp. freshly ground black pepper
1 tsp. garlic powder
1/2 tsp. thyme
4 tbsp. flour
2 cans Beef Broth (bouillon)
14 bouillon cubes, dissolved in 8 cups boiling water
2 tbsp. tomato paste
2 cups Hazlitt 1852 Vineyards Schooner Red
1 “glug” of brandy

Sauté sliced onions and spices in large skillet with 3/4 cup of butter.  When onions are tender and lightly colored, stir in 4 tbsp. flour and stir until smooth.  Transfer onions to a 6 quart kettle and add remaining ingredients.  Bring to a boil and reduce heat and simmer for 30 minutes.

Serve topped with croutons and grated Parmesan cheese or place in individual oven proof serving bowls and top with lightly toasted French bread and cover with grated mozzarella and Parmesan cheese.  Place in hot oven (450°) until cheese is melted and bubbling.  
Serves 8-10.

Serve with a green salad and a bottle of Hazlitt 1852 Vineyards Schooner Red!

Capt'n Doug's Chicken Calypso Soup             

 

Aaarrggh! Grab your matey and take 'em to the galley for a glass of Riesling and a bowl of this hearty Caribbean Christmas soup!  Guaranteed to add a bit of spice to your holiday celebration!!

In 3 tbs.. olive oil, sauté
2 lb. boneless chicken breast, chopped into 1/4" pieces  
6 large cloves garlic, finely chopped
4 stalks celery, thinly sliced
2 medium onions, coarsely chopped
1 shallot, finely chopped
When chicken is white throughout add:
1-12 oz. jar roasted red peppers
_ cup chopped Cilantro
1 gallon chicken broth (homemade is best!)
salt & pepper to taste
1 tsp. "Red Catastrophe Hot Sauce"
Simmer for 30 minutes and add 1 lb. rotini and simmer for another 15 minutes or until pasta is tender.

Add some French bread croutons and a sprinkle of parmesian cheese and let your taste buds enjoy a mini-vacation to the tropical islands!

 

 Bramble Brownies w/ Port Wine Sauce

 

1 Box (any brand) brownie mix; follow package directions and
replace water with HAZLITT BRAMBLE BERRY WINE
 

Port Wine Sauce

 

1 tablespoon cornstarch
1 cup  Hazlitt  Port
1 teaspoon lemon juice
2 teaspoons grated orange rind
Combine sugar and cornstarch.  Add to Hazlitt Port in saucepan and cook over medium heat, stirring frequently, until thickened and clear, about 5 minutes.  Add lemon juice and orange rind.  Serve over “Bramble Brownies”, ice cream or sherbet. Serves 4
 Note: This sauce keeps in the refrigerator for about 1 week, and also freezes well.

Proscuitto Appetizers

 

Ingredients:
50 slices Prosciutto
40 ounces gorgonzola
3 cups cream cheese
3 cups mixed fresh herbs chopped finely
Salt & Pepper
3 pounds medium size asparagus

Plunge asparagus into boiling water for 2 – 4 minutes, until just tender; then plunge into ice water.  Remove and dry.
Slice prosciutto into 2 inch slices, mix remaining ingredients together and put a dollop of mixture on each slice of Prosciutto.  Roll Prosciutto over mixture.  Wrap asparagus stem with Prosciutto.

 Meatballs in Cabernet Sauce

 

Ingredients:
2 (1 pound) bags frozen cocktail-size meatballs (about 64 meatballs)
1 (16-ounce) can whole cranberry sauce
1 cup firmly packed brown sugar
_ cup Hazlitt Cabernet Sauvignon
2 teaspoons hot Chinese mustard

In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, Hazlitt Cabernet Sauvignon and Chinese mustard.  Stir to combine.  Let simmer for 5 minutes stirring often.  Remove from heat.  Pour prepared Cabernet sauce over the meatballs.  Bake for 15 minutes. Remove from oven to a heated chafing dish or slow cooker and keep warm while serving.  Serve with appetizer toothpicks.

Pulled Pork à la Chip (with East Carolina Barbeque Sauce)

 

Ingredients:
1   4 -5 pound pork butt (smoked)
2 cups cider vinegar
2 tablespoons molasses
1 tablespoon ground dry mustard
_ cup butter
_ teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
_ cup packed dark brown sugar
_ cup Hazlitt Schooner Red

In a medium saucepan over medium heat, mix cider vinegar, molasses, ground dry mustard, butter, cayenne pepper, Worcestershire sauce and brown sugar.  Cook and stir until all sugar has dissolved.  Do not let mixture come to a boil.
This barbeque sauce is used to pulled pork.  It can be used as a marinade or add a little corn starch and make it into a thick mop sauce or basting sauce.

Molten Spiced Chocolate Cabernet Cakes

 

Ingredients:
4 oz. semi-sweet baking chocolate
_ cup (1 stick) butter
1 tablespoon Hazlitt Cabernet Sauvignon
1 teaspoon vanilla
1 cup confectioner’s sugar
2 eggs
1 egg yolk
6 tablespoons flour
_ teaspoon cinnamon
_ teaspoon ground ginger

Line mini muffin tins with paper liners.
Microwave chocolate and butter in large microwaveable bowl on high 1 minute or until butter is melted.  Whish until is completely melted.  Stir in wine, vanilla and sugar until blended.  Whisk in eggs and yolk.  Stir in remaining ingredients.  Spoon evenly into muffin liners.
Bake in preheated oven 375 degrees 10 minutes or until sides are firm but centers are soft.  Cool.  Sprinkle with confectioner’s sugar.
 Makes 24 mini cakes

Pignoli – Italian Pine Nut Cookies

 

Ingredients:
1_  pounds of almond paste (broken into little pieces)
1_  cups sugar
1 cup powdered sugar
4 egg whites
2 cups pine nuts

Directions:
Preheat the oven to 350 degrees.  Mix the almond paste, sugars, and egg whites on low until well blended.  Mix for an additional 2 minutes.  Roll into 1” balls then dip into the nuts.  (Wet your hands to avoid sticking.)   Place
2  inches apart on a cookie sheet that has been lined with parchment paper or wax paper.  Bake for 10 minutes or until golden on sides.  Remove paper from the pan and let the cookies cool on paper.  When cooled, peel off the paper.  Makes about 3 dozen cookies.

Gret's Chicken Wing Red Catastrophe Dip

 

16oz. Cream Cheese 3/4 Cup Chopped Celery
2 Cups Fully Cooked Chicken (finely chopped or shredded)
1/2 Cup Crumbled Bleu Cheese
1/2 or 4oz. Maria's Bleu Cheese Dressing
1/2 Bottle or 2.75oz.  Hazlitt Red Catastrophe Hot Sauce

In a medium size casserole dish combine softened bleu cheese and remaining ingredients.  Stir by hand or mix at low speed until evenly blended.  Bake at 350 degrees for 30 minutes.  Serve on tortilla chips or crackers, or as a chicken wing dip.