Cedar Waxwing Candy Apple Drink (AKA the Concoction!)
4 oz Salty Caramel Apple Vodka
8 oz Whispering Bluffs Cedar Waxwing Apple Wine
12 oz Apple Cider
Blend and stir with cinnamon stick, makes 4- 6 oz servings. Enjoy!
White Chocolate Fondue (served on the 2016 Chocolate trail)
12 oz white chocolate (we used Ghirardelli white chips)
3/4 c heavy cream
1/2 tsp vanilla extract
Combine chocolate and cream in a small heavy saucepan. Warm over low heat, whisking, until chocolate is melted and mixture is smooth. Transfer to fondue pot, stir in vanilla and serve with pound cake.
Dark Chocolate and Red Wine Fudge (also featured on 2016 Chocolate trail!)
14 oz fat free sweetened condensed milk
1 lb high quality dark chocolate chips
2 TBSP red wine (try WBW Grackle!)
2 tsd real vanilla extract
1/4 tsp salt
1/4 tsp cayenne
1/4 tsp salt
Line 9 x 9 x 2 inch pan with waxed paper, then spray lightly with nonstick cooking spray. Put all ingredients in a mixing bowl. Microwave on high for 1 minute, stir well, then microwave another 30 seconds. When the chocolate is melted and the mix is the consistency of a thick, shiny cake batter its ready. If not, microwave another 30 seconds and stir again.
Pour fudge into the prepared pan and use a spatula to smooth it out. Set in fridge or other cool place to chill.
Brie Cheese Bread Bowl (Featured on 2016 Cheese Trail!)
1 large round loaf of sourdough bread & 2 loaves sliced Baguette bread
4 T olive oil
2 T garlic powder (or to taste)
2 8 oz cream cheese (cubed)
1 wheel brie cheese (rind removed & cubed)
Preheat oven to 350 degrees. Cut off top of bread round, set top aside. Hollow out the sourdough round, saving pieces to dip later. Using a pastry brush, brush oil inside the sourdough, making sure to coat every nook and cranny. Sprinkle with garlic powder. Fill the bread bowl with cream cheese and brie cubes. Cover with the round top and wrap completely in heavy duty foil. Bake for 1 to 1 1/2 hours. Serve with baguette slices and enjoy eating the “serving bowl” too!
Whispering Bluffs Winery cheat – use a crock pot for just the dip ! Cut back on garlic if using this method. Also very good served chilled on crackers or pretzels.
Watermelon Sangria (Featured in the 2018 Party Trail)
- 6 Cups Cubed Watermelon
- 1-2 Cups Sugar
- 1 750ml Bottle WBW Meadowlark white wine
- 1 Cup Vodka
- 1/2 Cup Fresh Lime Juice
- 1-2 Cups Water or Sparkling Water (We used Perrier Lime sparkling water in place of lime juice)
Add the cubed watermelon and sugar to your blender and blend until no chunks of watermelon remain. Set a fine mesh strainer over a large pitcher and pour the watermelon juice through. Add the white wine, vodka, and fresh lime juice to the pitcher and stir well. NOTE: At this point taste the sangria. It does have a very strong watermelon flavor. If it is too strong for you add 1-2 cups of water to the pitcher before chilling. Chill the sangria for 1 hour before serving. Garnish with extra watermelon cubes and lime slices if desired. If using Perrier Lime water, add before chilling in place of fresh lime juice.
Pumpkin Pie Sangria
- 1 bottle Whispering Bluffs Meadowlark sweet white wine
- 1/2 cup Libby’s pumpkin pie mix
- 24 oz goya mango juice (we used Jumex Mango Nectar found in the juice aisle)
- 1/2 cup butterscotch schnapps (or pumpkin pie or whipped cream flavored vodka)
- 1/2 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1 large apple sliced
- 1 large sliced orange
Add all of your ingredients into a large pitcher whisk/mix well and drink! (Tastes even better after it soaks in the fruit and flavors over night)