Make in a muffin pan. Wonderful for brunch! Delicious with Pirtle Raspberry Mead!

Makes: 6 mini or 12 hors d'oeuvres sized frittatas

Ingredients:
- 6 LG eggs
- 2 C heavy whipping cream
- Mix-ins, such as sliced mushrooms, bell peppers, cooked and chopped bacon etc.
- Grated cheese (about 1/3 C)

Instructions:
1) Preheat your oven to 350F and coat a 6-cup muffin pan with non-stick cooking spray. (For fun hors d'oeuvres size, use a mini muffin pan.)
2) Put a tablespoon or 2 of your mix-ins in each cup. A little goes a long way!
3) Top mix-ins with grated cheese, a little in each cup.
4) Distribute egg mixture evenly among the muffin cups.
5) Bake the frittatas until they are puffy and the edges are golden brown. About 20 mins for full-size muffin pan, 10 minutes for mini muffin pan.
6) If needed, run a butter knife around the edge of each frittata to loosen them before removing from the pan.

Adapted from a recipe from Family Fun Magazine

These deliciously earthy, flaky appetizers are perfect served with refreshing Pirtle Blueberry Wine!-

Makes: About 24 napoleons

Ingredients:
- 1/2 of a 17.3 oz package Puff Pastry sheets (I usually use Pepperidge Farm)
- 1 LG egg
- 1 TBSP water
- about 4 oz gorgonzola cheese, crumbled
- 1 3oz pkg cream cheese, softened
- 1/3 C walnuts, chopped
- 2 TBSP sun dried tomatoes, minced
- 1 TBSP fresh parsley, chopped (optional)
- cracked black pepper (to taste)

Instructions:
1) Heat the oven to 375F. Beat the egg and water in a small bowl with a fork or a whisk.
2) Unfold the pastry sheet onto a lightly floured surface. Roll the pastry sheet into a 12" square. Using a knife or pizza cutter, cut into 24 (3"X2") rectangles. Place the pastry rectangles onto a baking sheet. Brush with the egg mixture.
3) Bake for 10 mins or until golden brown. Remove the pastries from the sheet and let cool on a wire rack for 10 mins. Split pastries into 2 layers, making 48 in all (24 tops, 24 bottoms)
4) Using a stand or hand mixer combine the gorgonzola cheese, cream cheese, walnuts, tomatoes, and parsley, if desired. Season with black pepper. Add the softened cream cheese and mix until combined.
5) Spread about 1 TBSP onto each of the pastry bottom layer, and top with the pastry top layer.
6) When ready to serve, bake for about 5 minutes, or until filling is hot.

Adapted from a recipe from puffpastry.com

Winery: Baltimore Bend Vineyard

Ingredients:
2 – 8 oz packages of cream cheese, softened
½ cups Chardonel
1 – 1 oz package ranch dressing mix
2 cups shredded Cheddar cheese

Directions:
In a medium bowl, combine cream cheese and dressing mix. Stir in Cheddar cheese and then Chardonel. The mixture will appear mushy. Cover bowl and refrigerate for at least 3 hours, overnight if possible. Serve with pretzels.

Winery: Stone Hill Winery - Branson

Ingredients:
Sweet Potatoes: 

3 cups peeled, cooked sweet potatoes 

½ cup sugar 

½ stick melted butter 

1 egg 

1 teaspoon vanilla 

¼ teaspoon salt 

¼ teaspoon ground cinnamon 

¼ teaspoon nutmeg 

½ cup milk 

2 tablespoons Cream Sherry



Praline Topping:

½ stick melted butter 

½ cup chopped pecans 

2 tablespoons Cream Sherry 

¼ cup brown sugar
¼ cup quick-cooking oats
¼ cup shredded coconut 

½ teaspoon vanilla

Directions:
With a mixer whip sweet potatoes until smooth and all lumps are removed. Add the rest of the ingredients; continue whipping until smooth and well-mixed. Place in a 1-½ quart casserole dish.

Mix the praline topping ingredients in a separate bowl. Spread evenly on top of the potato mixture. Bake at 350 degrees for 25 to 30 minutes or until bubbly and the top is crisp.

Winery: Rolling Meadows Vineyards

Ingredients:
¼ cup butter, melted
8 sheets (14x9-inch rectangles) frozen phyllo dough, thawed
½ of a 6-ounce jar marinated artichoke hearts
3 8-ounce packages cream cheese, softened
1 ¼ cups crumbled feta cheese (5 ounces)
½ teaspoon dried oregano, crushed
¼ teaspoon garlic powder
3 eggs
¼ cup sliced green onion
Fresh oregano sprig (optional)

Directions:
Preheat oven to 400 degrees F. Brush the bottom and side of a 9-inch springform pan with some of the melted butter. For crust, unroll phyllo dough; cover with plastic wrap. Remove one sheet of phyllo and lightly brush with melted butter. Place a second sheet of phyllo on top, placing it at an angle to the first sheet; brush with butter. Repeat with remaining phyllo sheets one at a time, placing each at an angle to the previous sheet to form a circle and brushing each with butter. Using a wide spatula, transfer the phyllo stack to the prepared pan, carefully easing it into the pan and allowing some of the phyllo to hang about ½ inch over the edge of the pan. Make two slits in the center of the phyllo stack for steam to escape.

Bake in preheated oven about 8 minutes or until phyllo is light golden brown. Cool on a wire rack. Reduce oven temperature to 325 degrees F.

Meanwhile, drain and chop artichokes, reserving 2 tablespoons of the marinade. Set artichokes aside. In a large mixing bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Add feta cheese, dried oregano, and garlic powder; beat well. Add eggs; beat just until combined (do not overbeat). Stir in artichoke hearts, the reserved 2 tablespoons marinade, and the green onion. Pour mixture into crust-lined pan.

Bake cheesecake for 35 to 40 minutes or until center is soft-set and edge stays firm when gently shaken. If necessary, loosely cover the edge with foil the last 10 minutes of baking to prevent overbrowning. Cool in pan on a wire rack. Cover and chill for 2 to 24 hours.

Remove cheesecake from pan. If desired, let cheesecake stand at room temperature for 30 minutes to bring out its fullest flavor. If desired, garnish with fresh oregano. Cut cheesecake into wedges. Makes 14 servings.

*Note: For a lower-fat version, substitute fat-free cream cheese for the regular cream cheese.

Winery: St. James Winery

Ingredients:
½ cup St. James Winery Seyval
8 oz angel hair pasta
½ cup chopped fresh Roma tomatoes
2 cups broccoli, cut into small florets
2 tablespoons olive oil
3 cloves garlic, crushed
⅔ cup chicken broth
1 tablespoon fresh basil, chopped
2 teaspoon fresh oregano, chopped
½ cup feta cheese, crumbled
⅛ teaspoon cayenne pepper
Black pepper to taste

Directions:
Cook pasta according to the package directions. Steam broccoli florets until tender-crisp. In a large non-stick skillet heat oil over medium heat, add garlic and sauté until golden. Add wine, broth, basil and oregano to skillet. Cook one minute. Remove from heat. Add cooked pasta and broccoli. Toss. Add Feta cheese, tomatoes and peppers. Toss. Serve warm or chilled. Serves 4.

Ingredients:
¼ cup (4 T.) butter
4 chicken breasts
½ cup Stonehaus Vignoles (dry white table wine)
2 T. butter
½ medium onion finely chopped
¼ cup dry white table wine
1 cup sour cream
salt and pepper to taste
½ tsp. paprika
¼ cup chopped parsley

Directions:
Melt the ¼ butter in frying pan; add chicken breasts and cook until just delicately brown, turn occasionally. Sprinkle the ½ cup wine over chicken, cover and steam until tender, 20 to 25 minutes. Melt the 2 tablespoons of butter in another pan, cook onions in it (but do not allow them to brown). Stir in ¼ wine and sour cream. Remove from heat. When chicken is tender, pour sour cream sauce over it. Add salt and pepper to taste. Heat together only long enough to warm cream again. Garnish with paprika and chopped parsley. 4 servings.

Ingredients:
1 lb. sliced baby Portobello mushrooms
2 tbsp. butter
3 garlic cloves, minced
2 cans (14 oz. each) water-packed artichoke hearts, rinsed, drained and chopped
1 cup dry white wine (I use Les Bourgeois Vineyard’s Solay)
¼ tsp. salt
¼ tsp. pepper
9 no-cook lasagna noodles
4 cups shredded mozzarella cheese, divided

Sauce:
¼ cup butter, cubed
¼ cup all purpose flour
3 ½ cups 2% milk
2 ½ cups shredded Parmesan cheese
1 cup white wine (Les Bourgeois Vineyard’s Solay)

Directions:
Sauté mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated.

For the sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook for 1 minute or until thickened. Stir in Parmesan cheese and wine.

Spread 1 cup sauce into a greased 13-in. x 9-in. baking dish. Layer three noodles, 1 2/3 cups sauce, 1 cup mozzarella and 1 1/3 cups artichoke mixture. Repeat layers twice.
Cover and bake at 350 degrees for 45 minutes.

Sprinkle with remaining mozzarella cheese. Bake uncovered 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes.

Ingredients:
1 lb. of small pearl onions, peeled and halved
2 T. olive oil
salt and pepper to taste
5 cups beef broth
1 bottle Baltimore Bend Last Minute (red wine)
2 ½ tsp. tomato paste
3-4 lbs. beef roast
5 slices bacon, diced
2 tsp. thyme
5 T. butter
2 T. flour

Directions:
Marinate roast in wine, saving back 1 ½ cups for sauce. Preheat oven to 375°. In small pan, toss onions with olive oil until well coated. Salt and pepper to taste. Roast in oven until golden brown, about 30 minutes. Combine broth and 1 ½ cups of wine. Bring to boil. Continue cooking until it has reduced by half. Stir in tomato paste, set aside. Sprinkle roast with thyme, salt and pepper, set aside. In roasting pan cook bacon. Remove bacon from pan, leaving bacon fat. Add roast to pan and brown on all sides. Put pan in oven. Roast for about 1 hour (medium rate). Remove meat from pan. Skim any fat off the drippings in pan. Place pan on stove on high. Add broth mixture and bring to boil. Lower to simmer. Melt 2 ½ tablespoons of butter. Mix with flour to make paste and whisk into broth mixture. Simmer until thickened. Whisk in remaining butter. Add onions and bacon bits. Slice roast and serve over top. Serves 6-8.

Ingredients:
3 8 oz. beef filets (wrap with bacon)
3 slices of bacon
½ cup beef broth
¼ cup Balsamic Vinegar
1/3 cups Worcestershire
1 cup dried cranberries
2 whole shallots chopped
1 lb. mushrooms
1 cup red wine – St. James Velvet Red (semi-dry red wine)
Blue Cheese Crumbles

Marinade:
½ cup olive oil
1 tsp. steak seasoning
1 sprig basil

Directions:
Wrap bacon around steak and place in marinade for 1 hour. Place in a skillet and slowly brown each side. Remove meat. Pour beef broth, vinegar, and Worcestershire in skillet. Chop shallots and mushrooms and place in skillet and cook approximately 5 minutes. Add cranberries and simmer for 3 minutes. Add wine and put steak back in pan and cover approximately 3 to 5 minutes. Serve with sauce from pan and top with blue cheese crumbles. Serve with favorite side dishes. 3 8-oz. servings.