ALEXIS
BAILLY'S MULLED WINE
3 bottles Country Red wine
1 can frozen grape juice concentrate
1/3 to 1/2 sugar, or to taste
Peel of one medium orange
3 cinnamon sticks
2 star anise
4 green cardamon pods, smashed with the back of a
knife
1 tsp black peppercorns
1 tsp whole cloves
1 tsp vanilla
Heat wine to a low simmer and add
all ingredients. Simmer, being careful not to boil,
for at least 1/2 hour or longer. Strain before serving.*
Serve in mugs.
Makes 12 - 6 oz. servings.
Recipe can be easily doubled, tripled, or quadrupled
* You can
avoid straining by placing ingredients in a cheese
cloth bundle and removing when they have given up
their flavor to the wine.
COUNTRY
RED & HORSERADISH SAUCE
From
Ken Goff, former chef for many years at The Dakota
Bar and Grill in St. Paul, Minnesota. Ken uses this
sauce for the Dakota's Beef Tenderloin Salad and suggests
using it with any number of hot or cold meats such
as lamb, chicken or leftover roast beef.
1/4
bottle Alexis Bailly Vineyard Country Red
3 tablespoons prepared horseradish
1/2 cup mayonnaise
1/2 cup sour cream
pinch or 2 of ground pepper
1/3 teaspoon coarse sea salt
1/2 teaspoon red wine vinegar
1 large peeled clove of garlic
In
a non-reactive pan, reduce the wine to 1 1/2 tablespoons
and let cool to room temperature. Place all ingredients
in a blender and puree very smooth. Remove to a serving
or storage container and chill. Keeps one week refridgerated.
Makes
about 1 1/2 cups for 6 - 8 servings.
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NAN
& SAMGRIA
Winemaker
Nan Bailly and her husband, Sam, make this refreshing
wine drink while playing bocce ball with friends at
the winery.
Juice
of 2 limes
1/2 cup sugar
One bottle Country Red, chilled
lime wedges for garnish
Dissolve
sugar in lime juice. Add to wine in a serving pitcher
or carafe and pour over ice in tall cocktail glasses
or large wine glasses. Garnish with a lime wedge.
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