CHERRY BROWNIES

Cherry Brownies
From Lakeshore Winery

The cherry flavor in these brownies makes them especially good with Lakeshore Pinot Noir.

Serves 16

4 ounces unsweetened baking chocolate

¾ cup butter or margarine

1¾ cups sugar

¼ cup cherry-flavored Jell-O mix (½ package)

3 large eggs

1 teaspoon vanilla extract

2 teaspoons dry red wine

1 cup all-purpose flour

Preheat oven to 350°F and spray a 13-by-9 inch baking pan with non-stick spray.

Break chocolate into pieces along with butter in a microwave-safe bowl large enough to hold all ingredients. Microwave on high for about 2 minutes, until chocolate is melted. Stir until smooth. Measure Jell-O into a 2-cup measuring cup and fill to the 2-cup mark with sugar. Add the sugar and Jell-O to the chocolate mixture; stir until well blended. Add eggs, vanilla, wine; stir again. Stir in flour. Spread evenly in the prepared pan.

Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool and cut into squares.

Recipes from the Wineries of the Great Lakes by Joe Borrello, Raptor Press, Lapeer, MI, 1997. (Buy the book!)

Cranberry Chicken Salad for Sandwiches or side dish

" Dried cranberries add a sweet tartness to chicken and vegetable salad. Make a delightful sandwich filling, too."

4 cups cubed, cooked chicken meat (rotisserie from grocery store)
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery

2 green onions, chopped
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste

1. In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Strawberry Spinach Salad

• 2 tablespoons sesame seeds - toasted
• 1 tablespoon poppy seeds
• 1/4 cup white sugar
• 1/2 cup olive oil or vegetable oil
• 1/4 cup balsamic vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• Thinly sliced red onion (finely mince 1 TBSP of this for dressing)
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered
• Crumbled feta cheese -optional


1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

2.In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
In the winter – substitute 2 cans of mandarin oranges instead of strawberries… and walnut pieces instead of almonds.

Creamy Roasted Garlic Soup

A simple recipe with five-star quality taste. This creamy and flavourful soup tantalizes the taste buds and arouses the senses. For restaurant flare, serve each portion with a swirl of whipping cream and roasted pieces of garlic in the centre.

40 cloves garlic
4 tbsp (60 mL) butter, divided
Sea salt and freshly ground black pepper
2 tbsp (30 mL) honey
3 large onions, chopped (about 4 cups/1L)
3 large Yukon Gold potatoes cut in 1-inch (2.5 cm) cubes (about 2 lbs/1kg)
1 sprig thyme
1 bay leaf
3 cups (750 mL) chicken broth
2 cups (500 mL) 35% Whipping cream, divided

Preheat oven to 400°F (200°C).

In 4 cup (1 L) baking dish, melt 2 tbsp (30 mL) butter; add garlic and toss. Sprinkle with salt and pepper. Bake for 15 to 20 minutes or until garlic is tender and golden brown; stirring halfway.

Toss 12 cloves with honey; set aside for garnish.

In a large pot, over medium heat, melt remaining butter. Add onion; reduce heat to medium-low and cover and cook, stirring occasionally, for 10 minutes.

Uncover and cook, stirring often for 5 minutes.

Add potatoes, thyme, bay leaf and remaining roasted cloves; sauté 3 minutes over medium heat. Stir in broth and 1 cup (250 mL) cream.

Bring to boil over high heat; reduce heat and simmer, stirring occasionally for 30 minutes or until potatoes are very tender.

Remove from heat; let stand 10 minutes, to cool.

Remove thyme and bay leaf.
In a blender, in batches, puree until smooth; return to pot. Stir in remaining cream and bring to a simmer. Season with salt and pepper.

Ladle soup into bowls and garnish with reserved honey roasted garlic.

A simple recipe with five-star quality taste. This creamy and flavourful soup tantalizes the taste buds and arouses the senses. For restaurant flare, serve each portion with a swirl of whipping cream and roasted pieces of garlic in the centre.

Lite Spinach Salad

Simple dressing of rice wine and olive oil. Simple salad of fresh spinach, tomatoes, mushrooms and hard-cooked eggs. Simply fabulous. Serves four.

Ingredients:

1 bunch fresh spinach - torn, washed and dried 10 fresh mushrooms, sliced 1 onion, thinly sliced 4 eggs

4 tomatoes, chopped sea salt to taste 1/3 cup olive oil 1/8 cup rice wine vinegar

Directions:

1.	Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2.	Combine the spinach, mushrooms, onion, eggs and tomatoes; toss together and sprinkle with salt.
3.	Whisk together the oil and vinegar. Pour over salad and toss to coat.

Bleu Cheese Dressing

· 2 cups of mayonnaise

· 1 cup buttermilk

· 1/4 cup plus 2 tablespoons of sour cream

· 1 1/2 tablespoons of white wine (optional)

· 1/8 teaspoon garlic powder

· 1/8 teaspoon pepper

· 4 ounces Bleu cheese, crumbled

In a medium mixing bowl, blender or food processor – combine:

Mayo, buttermilk and sour cream

Whip or blend until mixture is smooth

Blend in wine, garlic powder and pepper

Fold in crumbled Bleu cheese

Turn into a covered container and store in refrigerator

Some people love this on top of beef.

She Loves Wine Red Potato Salad - 2 ways

5# bag red potatoes
2 bunches green onions - sliced, including at least half of the green tops
1 bag of shredded cheddar cheese
1 bag of real bacon pieces (found in the salad aisle)
3/4 Cup Hellmans (only Hellmans)
3/4 cup Sour cream
2 tsp garlic poweder
2 tsp salt (or seasoned salt)
1/4 tsp black pepper

Wash the red potatoes and boil 20 minutes ( if you have a few large ones in there, cut in half)
Drain well - Cool.

Cut potatoes into bite-size pieces and chill.

To assemble the salad -

On top of the cooled, cut-up red potatoes add:
sliced green onions
bag of shredded cheese
bag of pre-cooked bacon pieces

Mix together-

Hellman's and sour cream - adding garlic powder, salt and pepper to it.
Add to the potato bowl and mix well. Add more mayo and sour cream if needed.

Chill.

This can also be baked - you could make a large batch and serve it for a salad today and the rest for a side dish tomorrow.


Also good with sliced green olives in it........omit salt.