Recipes Using Carolinian Plum Wine
Cheddar Wine Crock
2 cups shredded old cheddar
cheese 500 mL
(8 oz/250 g)
2 tbsp butter
25 mL
1/2 cup Carolinian plum wine
125 mL
Crackers, celery chunks,
cauliflower and broccoli florets
Let cheese and butter come to room temperature then process in food
processor or blender until soft. Gradually add wine, blending until
smooth. Pack in crock or small dish and chill. Serve with crackers or
desired vegetables. Makes 1 1/2 cups (375 mL).
Even better when allowed to age in refrigerator for a day or two.
Serve
at room temperature.
Chase
away winter chills with Hot Plum Tea or Mulled Plum Cider.
Hot Plum Tea
In a large mug, place 3 tbsp (45 mL) Carolinian plum wine. Add 1 tbsp
(15 mL) honey. Top with one cup (250 mL) hot tea. Stir well. Serves 1.
Mulled Plum Cider
For each serving, place 3/4 cup (175 mL) cider or apple juice in
microwave-safe mug. Add 1/4 cup (50 mL) Carolinian plum wine, 1
cinnamon
stick, 4 whole cloves and 2 whole allspice. Micro-cook at HIGH for 1
1/2
minutes or until very hot but not boiling.
Alternately, heat over high heat in ceramic or glass casserole.
Remove spices and serve. Serves 1.
This
Avocado Salad is quick and easy to do, needs few ingredients, and
looks great. Serve Carolinian Vinaigrette with other salads too.
Avocado Salad with
Carolinian Vinaigrette
Line individual salad plates with fresh greens (try spinach mixed with
a
variety of lettuce greens). Top each plate with avocado slices (count
on
1/3 to 1/2 avocado per serving), 1 tsp (5 mL) dried cranberries and
1/2
tsp (2 mL) pine nuts. Serve Carolinian Vinaigrette alongside to
drizzle
over salads.
Carolinian
Vinaigrette
1/4 cup salad oil
50 mL
2 tbsp
Carolinian plum wine 25 mL
1 tbsp red
wine vinegar
15 mL
Salt to taste
Cracked pepper
Whisk all ingredients together. Makes 1/3 cup (75 mL).
Sweet
Potato Winter Salad
2
medium sized sweet potatoes 2
(1 lb/500 g total)
Boiling water
1/2 cup diagonally sliced
celery
125 mL
1/2 cup green pepper chunks
125 mL
1/2 cup well drained
pineapple tidbits 125 mL
1/4 cup mayonnaise
50 mL
2 tbsp
Carolinian plum wine
25 mL
1/4 tsp salt
1 mL
Chopped pecans
Peel sweet potatoes and cut into chunks. Cook in boiling water until
barely tender. Drain. Add celery, green pepper and pineapple.
Whisk together mayonnaise, wine and salt. Toss gently with salad. Let
stand at room temperature for 30 minutes before serving. Refrigerate
if
not serving until later.
Sprinkle with pecans just before serving. Serves 4.
