Recipes

Summerset Hazelnut, Sage, and Mushroom Stuffing

INGREDIENTS

8 cups 1/2-inch cubes of firm white bread (1 pound)
1 1/2 cups finely chopped onions
1 1/2 sticks unsalted butter, divided
1 1/2 pounds mushrooms, sliced 1/4 inch thick
1 1/2 cups finely chopped celery (from 3 ribs)
2 teaspoons chopped thyme
2 teaspoons finely chopped sage
1/2 cup Summerset Seyval Blanc wine
2 cups hazelnuts (1/2 pound), toasted , any loose skins rubbed off in a kitchen towel, and coarsely chopped
1/2 cup finely chopped flat-leaf parsley
4 cups turkey stock , heated to liquefy if gelled, or reduced-sodium chicken broth
3 large eggs, lightly beaten

DIRECTIONS

Preheat oven to 400°F with racks in upper and lower thirds. Generously butter baking dish.
Arrange bread in 1 layer in 2 large shallow baking pans and toast, switching position of pans halfway throug h baking, until golden and dry, about 15 minutes. Transfer to a large bowl. (Leave oven on.)
Meanwhile, cook onions in 1 stick butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 6 minutes. Add mushrooms, celery, thyme, sage, and 1/2 teaspoon salt and cook, stirring occasionally, until liquid given off by mushrooms has evaporated and mushrooms are browned, 20 to 30 minutes.
Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Transfer to bread in bowl. Add hazelnuts and parsley and toss.
Whisk together stock, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper, then stir into bread mixture. Transfer to baking dish and dot top of stuffing with remaining 1/2 stick butter.
Bake, loosely covered with a buttered sheet of foil (buttered side down), in lower third of oven 30 minutes, then remove foil and bake until top is browned, about 15 minutes more.

Summerset Roasted Root Vegetables With Apple Juice

INGREDIENTS

3 tablespoons butter
3 cups apple juice
1 cup Summerset Vidal Blanc wine
1 1/4 pounds turnips
1 1/4 pounds parsnip
1 1/4 pounds carrots
1 1/4 pounds sweet potatoes
1 1/4 pounds rutabagas
salt and pepper to taste

DIRECTIONS

Boil apple juice and Summerset Vidal Blanc wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine. Preheat oven to 425 degrees F Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

Southern Chicken Salad

INGREDIENTS

1/2 cup mayonnaise
3 tablespoons buttermilk
1/4 cup minced green onions
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken breasts
1 cup Summerset Vidal Blanc wine
1 sprig fresh dill weed
1/8 teaspoon freshly ground black pepper
1 1/2 cups seedless grapes
1 cup thinly sliced celery
8 leaves red leaf lettuce - rinsed
1/2 cup chopped salted cashews
5 sprigs fresh dill weed, for garnish

DIRECTIONS:

TO MAKE DRESSING: Whisk the mayonnaise, green onions, buttermilk, dill and ground black pepper in a small bowl to blend (can be made 1 day ahead). Cover and chill.
TO MAKE SALAD: Arrange the chicken in a heavy, medium size skillet. Add the wine, dill and ground black pepper. Season with salt. If necessary, add water to cover the chicken. Simmer over medium low heat until chicken is just cooked through, turning once (about 11 minutes). Transfer chicken to a plate and let cool.
Cut chicken into 1/2 inch pieces. Place in a large bowl. Add the grapes and the celery and mix in the dressing to thoroughly coat the mixture. Season with salt and pepper to taste. Cover and refrigerate for at least 20 minutes to develop the flavors. (Can be prepared up to 3 hours ahead).
Arrange the lettuce leaves on plates, mound on the salad and sprinkle with nuts. Garnish with fresh dill and serve.

Ginger-Spiced Cucumbers

INGREDIENTS

1/8 cup red wine vinegar
1/4 cup Summerset Mead
1/8 cup packed brown sugar
3 teaspoons grated fresh ginger
1/8 cup fresh lime juice
1 large cucumber, thinly sliced
1/4 cup thinly sliced onion

DIRECTIONS

In a serving bowl, stir together the red wine vinegar, Summerset Mead, brown sugar, ginger and lime juice. Add the cucumber and onion, and

Summerset Cranberry Sauce

1/2 cup Summerset Summer Blush wine or cranberry juice cocktail
1/2 cup water
1/3 to 2/3 cup sugar
1-1/2 cups cranberries
3/4 cup seedless red grapes
1/2 teaspoon grated fresh ginger or 1/2 teaspoon snipped fresh mint
Dash ground cloves

Directions
1. Combine wine or juice, water, and sugar in a medium saucepan. Bring to boiling, stirring occasionally, until sugar is dissolved. Add cranberries, grapes, grated ginger, if using, and cloves; return to boiling. Reduce heat and cook, covered, for 15 minutes, stirring occasionally. Uncover and cook 10 minutes more, stirring occasionally.

2. To serve, stir in mint, if using. Serve warm or chilled. Makes 6 (1/4-cup) servings

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