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.

Ingredients:
10 oz. no-cook lasagna noodles
1 lb. mozzarella cheese, grated

Meat Sauce:
1 lb. Italian sausage - browned and drained
1 clove garlic, minced
1 tbs whole basil, crushed
1.5 tsp salt
1 can stewed tomatoes (1 lb.)
2 cans tomato paste (6 oz ea.)

Cheese Filling:
2 eggs, beaten
2 cups ricotta (or sm. curd cottage cheese)
1/2 cup grated parmesan
2 tbs parsley flakes
1/2 tsp pepper

Directions:
Preheat oven to 375º F. Brown the sausage and drain. Add the rest of the meat sauce ingredients. Stir well. Simmer 30 minutes.

Mix together the cheese filling ingredients.

In a 9 x 13" pan, layer 1/2 noodles, 1/2 cheese filling, 1/2 meat sauce, and 1/2 cheese.

Add another layer of noodles, cheese filling, meat sauce, and top with cheese.

Bake covered for 30 minutes or internal temp reaches 160º F. Remove cover and bake for additional 10 minutes to brown the top.

Winery: Sainte Genevieve Winery

Ingredients:
3-4 lbs bone in beef short ribs
sea salt and freshly ground pepper
1 tbsp olive oil
1 lbs parsnips, peeled and cut into chunks
4 medium carrots, peeled and cut into chunks
1 medium onion, peeled and cubed
1 garlic bulb, peeled and sectioned
1 tbsp flour
1 bottle Sainte Genevieve Winery Bolduc
1 14 ounce can reduced sodium beef broth
1 tbsp Dijon mustard
1 tbsp chopped fresh thyme

Directions:
Season short ribs with salt and pepper. Working in batches in a large pot, cook ribs in oil on medium high heat until well browned. Remove from pot and set aside. Add parsnips, carrots, onion and garlic; cook over medium heat, stirring frequently, for 10 minutes. Stir in flour and cool one minute more. Add wine, broth and Dijon to pot, scraping up any browned bits on the bottom of the pot with a wooden spoon. Return short ribs to the pot. Bring to a boil; reduce heat and simmer over low heat, covered but with the lid cracked, for 2 hours. Remove cover and simmer over medium high heat for 30 minutes. Season to taste with thyme, salt and pepper. Serve over soft polenta or mashed potatoes. Makes 4 servings.

Winery: Sainte Genevieve Winery

Ingredients:
4 boneless skinless chicken breast halves (4 oz. each)
4 tbsp. butter (divided)
1/2 cup Sainte Genevieve Winery Seyval Blanc (dry white) wine
1/2 cup heavy whipping cream
1 tbsp. minced fresh rosemary

Directions:
In skillet over medium heat, cook chicken in 1 tbsp. butter (4-5 min. each side, until juices run clear). Remove from pan and keep warm.

Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce over chicken.

Winery: Jowler Creek Vineyard and Winery

Ingredients:
About 1 cup boiling water
¼ cup sun-dried tomatoes
1 ½ lb. round venison
½ cup finely chopped onion
1 egg, slightly beaten
1 cup soft bread crumbs
¼ cup shredded Parmesan cheese
½ teaspoon salt
⅓ cup ketchup
¼ teaspoon pepper
2 tablespoons ketchup
½ cup loosely packed fresh basil
2 tablespoons Jowler Creek Norton wine
1 tablespoon minced garlic
2 tablespoons shredded Parmesan cheese

Directions:
Heat oven to 400°F. Pour enough boiling water over sun-dried tomatoes in small bowl just to cover; let stand 10 minutes or until tomatoes are softened. Drain well. Finely chop tomatoes.

Combine beef, venison, tomatoes, bread crumbs, onion, ⅓ C. ketchup, ¼ C. cheese, basil, egg, salt and pepper in large mixing bowl, mixing lightly but thoroughly. Shape mixture into 18 2-inch meatballs and place on rack in broiler pan. Bake in 400°F oven about 10-12 minutes.

Meanwhile, combine wine and 2 tablespoons ketchup. Generously brush meatballs with wine mixture. Cook a remaining 8-10 minutes to medium (160°F) doneness, until no longer pink in center and juices show no pink color.

Winery: Jowler Creek Vineyard and Winery

Ingredients:
2 tablespoons olive oil

1 medium white onion, chopped

3 cloves garlic, chopped

2 cups parsley, chopped

1 can chopped clams

1 cup Jowler Creek Vignoles wine

½ box linguine, cooked

Shredded Parmesan cheese

Directions:
Heat olive oil in large saucepan. Add onion, garlic and parsley and cook until softened. Stir in Jowler Creek Vignoles and simmer for 5 minutes. Add clams and cook until heated through. Toss sauce with cooked linguine and sprinkle on cheese.

Winery: Baltimore Bend Vineyard

Ingredients:
1 cup Jubliee Apple wine
4 teaspoons cider vinegar
2 tablespoons brown sugar
4 1-inch thick bone-in pork chops
1 tablespoon Dijon mustard
3 teaspoons vegetable oil
⅛ teaspoon cayenne pepper
Salt and pepper
½ teaspoon vanilla extract
1 tablespoon butter

Directions:
Wisk together first 5 ingredients plus 2 teaspoons cider vinegar. Transfer ¼ cup of marinade to gallon ziplock bag; add chops; press out air and seal bag. Turn bag several times to coat chops and refrigerate 1-2 hours. Reserve remaining mixture for sauce.

Remove chops from bag and pat dry with paper towel, discard marinade. Heat 3 teaspoons oil in large skillet to medium hot. Season chops with salt and pepper and cook 3-4 minutes on each side. Transfer chops to plate and cover tightly with foil.

Add reserved marinade mix to skillet and bring to boil stirring with wooden spoon. Cook 3-5 minutes until reduced to thick glaze. Reduce heat to medium low; add juice from chops, remaining 2 tsp. cider vinegar and butter. Whisk and simmer 2-3 minutes longer. Remove pan from heat and return chops to skillet, turning occasionally to cover with sauce.

Transfer chops to platter and spoon sauce over chops. Serves 4. Recipe modified from Cook’s Country Magazine.

Ingredients:
1 Cornish game hen
¼ cup dried apricots – rough chop
¼ cup apples – peeled, cored and medium diced
¼ cup dried cranberries
¾ cup Mount Pleasant Vintage Port
¼ cup Fresh sage well chopped
Kosher salt
Fresh cracked pepper
Directions:
Preheat oven to 400 degrees. Rub the inside and outside generously with olive oil. Season the inside of the hen with salt and pepper. Toss the apricots and apples together in olive oil then stuff hen with mixture. Then season the top of the hen and sprinkle the chopped sage on top. Cook in 400 degree oven for 30 to 40 minutes or until hen reaches 160 degrees.

While hen is cooking reduce the port wine ¾ times (15-20 min). The wine will get thick like a glace. Add the cranberries to port glaze at the end of the cooking time.

Serve over rice pilaf or a sweet potato puree then drizzle dish with the port wine cranberry glaze.

Winery: Chaumette Vineyards & Winery

Ingredients:

Polenta:
2 cups whole milk
2 cups water
1 bay leaf
1 cup coarse-ground polenta
3 tablespoons butter, divided
¼ cup grated Heartland Dairy Methusaleh cheese
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil

Mushroom Ragout:
2 tablespoons butter
2 tablespoons extra virgin olive oil
1½ lbs assorted wild mushrooms, coarsely chopped
¼ cup finely chopped shallots
4 cloves garlic, chopped
⅓ cup brandy
⅓ cup heavy cream
¼ cup chopped fresh thyme, divided
1 small bottle black truffle oil
Directions:

Preparation – Polenta: In medium saucepan, bring milk, water and bay leaf to a boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, 20 to 30 minutes. Remove from heat and discard bay leaf. Add 2 Tbsp butter and cheese. Season to taste with salt and pepper. Transfer polenta to a 13x9x1-inch baking sheet lined with parchment and sprayed with cooking spray. Spread evenly over the bottom of the pan. Allow polenta to cool in refrigerator, about 3 hours. Once cool, cut polenta into 16 rounds, each approximately 2 inches in diameter.

Preheat oven to 250°F. In large nonstick sauté pan, melt 1 tablespoon butter with oil over medium-high heat. Working in batches, add polenta rounds to pan and cook until crispy, 2 to 3 minutes per side. Transfer to oven while finishing remaining polenta.

Preparation - Mushroom Ragout: In large, deep skillet, melt butter and oil over medium-high heat. Add mushrooms and sauté until tender and browned. Add shallots, garlic and brandy and sauté until tender, about 2 minutes. Add cream and half of thyme. Season lightly to taste with salt and pepper.

To Serve - place 2 polenta coins on each plate. Top each coin with 2 tablespoon warm ragout. Garnish with a few drops of truffle oil per coin and remaining thyme.