Vintage Vine Wine and Spirit Jelly

480-748-0569          www.finewinejelly.com          602-690-2706

Not just for peanut butter or toast anymore:  Have some fun and try:

Top cream cheese and serve on crackers

On toast, crepes, Croissants, hotcakes and waffles

Cabernet with chocolate ice cream – make a banana split

Heat to liquefy for glaze or marinade on your favorite meats, pork roast, ham, chicken

Heat and use as you would bar-b-q sauce

Add honey mustard or tequila to Red Pepper Cabernet/Chardonnay for a sassy glaze or sour cream for a sauce

Top Brie or Edam cheese with jelly, wrap increscent roll dough, bake at 375

Heat for dipping sauce for chicken nuggets, egg rolls

Use Red Pepper Chardonnay, mixed with sour cream over asparagus, salmon

baked potatoes, broccoli and potato cakes.  For less sweet add Dijon mustard

Use when making blintzes,  mix with sour cream and drizzle

Bagel, English muffin or toast with cream cheese

Deglaze the roast pan for an amazing gravy

Saute mushrooms and onion – pour over rice

Spoon a dollop in muffins before baking

On sourdough and grill a hot ham and cheese or spread on a meat sandwich

Make dip for vegetables, add equal parts jelly and yogurt

Desert glaze over fruit tarts or bundt cakes, over cheese cake

In thumbprint cookies or pour over ice cream

Swirl in cake batter before baking

BISQUICK MUFFINS

2 cups Bisquick

2 Tablespoons sugar

¾ cup milk

1 Egg

Wine Jelly

Heat oven to 400 degrees.  Mix all ingrediants except wine jelly.  Vigorously beat with a spoon.

Fill 12 greased (or baking cups) medium sized cups 1/3 full.  Spoon a dollop of wine jelly into the center of each muffin cup.  Fill cups to 2/3 full with remaining batter.  Bake 15 minutes.

For richer muffins add 2 extra Tablespoons sugar and 2 Tablespoons shortening.

Try this using Red Pepper Cabernet/Chardonnay in corn muffins

CHICKEN BREASTS STUFFED

6 Boneless chicken breasts  (pounded flat)

8 ounces cream cheese

1 Diced onion

Salt and pepper

Wine Jelly

(Garlic Cabernet or Red Pepper Chardonnay)

Preheat oven to 350.  Combine cream cheese and wine jelly in food processor and process until smooth

Place 1/6 of the cream cheese mixture and a spoonful of onion on each chicken breast.  Roll up and secure with a tooth pick.  Place in shallow baking dish.  Sprinkle with salt and pepper, if desired.  Bake uncovered 35 minutes.  Serve hot with additional wine jelly sauce if desired.

Combine wine jelly with sour cream or plain yogurt and drizzle over the top.

IT’S A DANDY

3 Cups Bisquick

2/3 cup Milk

2 Teaspoon Sugar

½ Cup Wine Jelly

Heat oven to 400 degrees.  Mix Bisquick, milk and sugar to form dough.  Divide dough in half.  Pat or roll each half into an 8 inch round.  Place on round in an 8 inch layer cake pan.  Spread with ½ cup of your favorite wine jelly.  Cover with remaining round of dough.  Sprinkle top with ¼ cup sugar and ¼ cup nuts.  Cut into 8 pie shaped wedges.  Bake 20 – 25 minutes.  Serve warm with whipped cream

DIP

Black Olives

Green Onions (thin sliced)

Shredded Cheddar Cheese

Sour Cream

Guacamole

In a deep casserole dish combine a can of refried beans with about ¼ to ½ cup Red Pepper Chardonnay or Cabernet.  Spread the mixture evenly across the bottom of the dish.  Continue layering the ingredients in the casserole, serve with tortilla chips.