Recipes

Watermelon Salsa

Great for a summer pitch-in or football tailgating! Serve it up with some Doritos® Cool Ranch chips and a sprig of fresh cilantro.


1 lb. watermelon chunks
1/2 c. seedless cucumber, chopped 1/4" cubes
1/4 c. red onion, finely chopped
1 tsp. cumin
1/2 tsp. salt
1/4 tsp. chili powder
a handful of fresh cilantro leaves

Chop melon into 1/2" cubes or smaller. In a small bowl use 1/4 cup of watermelon cubes and smash with a fork to generate liquid, add dry spices, stir and let steep. In a larger bowl combine remaining melon, cucumber and red onion. Remove cilantro leaves from the stalk and chop the leaves finely, adding to large bowl. Stir in spice mixture and your salsa is ready to serve.

 


 

Chia Pink Sangria

Try this refreshing summer drink using our Patchwork Pink wine and those crazy little chia seeds!


1 bottle of wine
2 liters of ginger ale
1 honeydew melon, 1-1/2" chunks
1 cucumber, sliced, quartered
8 oz. chia seed beverage
salt

Cut melon into chunks and place in freezer-safe bowl to freeze ahead. Mix wine and and ginger ale equal parts in pitcher, cover and chill. Cut cucumber and set aside. Prepare individual glasses (16-20 oz.) by wetting rim and dipping in salt. Add 2-4 melon chunks and 6-8 cucumber pieces to each glass. Pour wine mixture into glass to fill. Top with 1 tablespoon of chia seed beverage (not kombacha, yuk...we like MammaChia® Rasberry Passion.) A straw helps to to suck the seeds that settle to the bottom!

 


 

Pease Porridge Hot

...or Split Pea Soup if you like. What a great way to use up the center bone and scraps from a spiral-sliced ham! This bright green soup is especially suited for springtime. The wine adds some acidity so it can be in the pot "9 days old."


1 20 oz. pkg. dry split peas
1/2 to 1 lb. ham scraps
12 c. water
1/2 c. white wine or apple juice
1 sweet onion, chopped
1 c. shredded carrots
1 tbsp. corn oil
5 tsp. onion powder
5 tsp. coriander powder
5 tsp. dried cilantro or parsley
1/2 tsp. black pepper

 

Wash split peas in a colander and carefully remove any foreign objects. (It happens.) Add oil to a large soup pot and cook onions on stove over low heat until clear. Add onion powder, coriander, parsley and pepper, stirring until fragrant. Add water and wine and bring to a boil on high heat. Add washed peas and continue to boil on medium-high for 30 minutes. Add carrots and ham, then simmer for another 30 minutes. The ham will impart salt so better to wait to add salt to individual servings. Stirring will smooth the texture. Serve and store in pot or transfer to a pre-warmed oven-safe crock.

 


 

Cashew Cheeseball

After a tasting event for the release of Wapahani White (Oct. 2017), this recipe was the result and contains several of the flavors found to be most compatible with the wine. Thanks to all who took part in the tasting experiment!


8 oz. pkg. cream cheese
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1/4 tsp. ground cinnamon
1/2 cup chopped cashews

Allow cream cheese to soften at room temperature for 10 minutes. Transfer to small mixing bowl. Sprinkle in ginger, garlic and cinnamon, avoiding clumping and stir until evenly distributed. Transfer to wax paper and form into ball with paper wrapped around. Allow to chill at least 1 hour or overnight. Cover cutting board with wax paper and chop cashews. Place cheeseball into chopped nuts and roll until coated. Serve with rice crackers or sesame toasts to accentuate the subtle Asian flavor.

 


 

Spring Pasta

Welcome the new season into your kitchen with fresh asparagus, spinach and morel mushrooms. The ham will likely be salty so it is recommended to taste the finished dish before adding any additional salt.


2-1/2 c. penne pasta
12 fresh asparagus spears
2 c. fresh spinach
1 c. sliced mushrooms
1/4 lb. cooked ham
4 tbsp. butter or margarine
1-1/2 c. milk (hot)
2 tbsp. flour
1 tsp. onion powder
1/2 tsp. dried thyme
Olive oil

Soak freshly picked mushrooms in salt water for at least 1/2 hour. Store fresh asparagus with root-side down in a bowl of water. Prepare this dish in three segments, boiling the pasta, sauteing the vegetables, and preparing the sauce. (Unless there are 3 burners available some staggered preparation is necessary. A microwave can be used to boil the pasta, heat the milk, reheat the vegetable mixture, or reheat the entire dish before serving. The following sequence uses two burners and a microwave.)

Wash and cut asparagus sprigs into diagonal pieces (2 inches) discarding the biggest ends. In a skillet over low heat, sweat the asparagus cuts until dry, melt half (2 tbsp.) of the butter and cover. Rinse and pat dry mushrooms, then chop into appealing shapes. Add mushrooms to the skillet when asparagus starts to soften. Cut ham into chunks or slices as desired. Wash and cut spinach leaves into 1 inch strips. Add ham and spinach and cook until asparagus is tender and spinach is fully wilted. Empty the skillet into a microwaveable bowl and set aside.

Boil 8-10 cups of water in a large pot. Add the penne pasta to the boiling water and cook until al dente (approx. 14 min.)

Continuing using skillet by melting remaining (2 tbsp.) butter and stirring in onion powder, thyme and flour. Gradually add hot milk, crushing lumps until sauce is thick and smooth. Drain pasta and stir in a little olive oil to deter sticking. Gently reheat vegetable mixture in microwave. Plate layered elements of pasta, vegetables, and sauce. Makes 4 generous servings.

 


 

Chocolate Spoon Bread with Port Wine Sauce

A decadent dark chocolate dessert pairs nicely with a sherry glass of Country Moon "Native Harvest" wine. This simple recipe produces shockingly rich results. Try your own combination of dried fruit and nuts. We like cranberries for the holidays!


THE BREAD
3 c. milk
3/4 c. cocoa powder unsweet
1/4 c. sugar
6 c. wheat bread cubed 1/2"
3 eggs
1 c. semisweet chocolate morsels
1/2 c. dried cranberries
1/2 c. sliced almonds
1/4 c. quick oats

Preheat oven to 350 degrees. In a saucepan, heat milk over medium heat until steaming but not boiling. Remove from heat, add cocoa powder and sugar. Stir gently and set aside to cool. Grease 9" x 13" casserole dish. Choose a sturdy but airy bakery loaf of wheat bread. Cut bread into 1/2" inch cubes and add to casserole dish. Whisk eggs and drizzle over bread. Measure chocolate morsels, dried cranberries, sliced almonds and quick oats, then shake evenly over bread. Pour milk mixture evenly over bread. Press any dry areas into liquid. Do not stir. Cover with aluminum foil and cook 45 minutes at 350 degrees.

THE SAUCE
1/2 c. milk
1/2 c. port wine (or Native Harvest)
1/4 c. cocoa powder unsweet
1/4 c. sugar
2 tsp. cornstarch

Stir together and simmer on low heat until thick and creamy. Cover and set aside until bread is ready to serve. Reheat sauce and drizzle on individual servings or over the entire dish.

 

 


 

Summer Market Salad

This salad comes "in season" the end of July when you can get both fresh corn and blueberries at the farmer's market! Then pick your spring blossoms before they finally surrender to the summer heat and add them for a special touch. Save any white wine past its prime for the salad dressing.


3 heads romaine lettuce
2 ears of corn
1 cucumber sliced, quartered
1 c. blueberries
1/2 c. pecan halves
1/4 c. red onion, chopped
edible flowers

Cook ears of corn, let cool and cut from cob. Wash and chop lettuce. Add all other ingredients finally garnishing with edible flowers such as violas or pansies.
Serves 3-4.

White Wine Poppyseed Dressing:
1/2 c. olive oil
1/4 c. white wine
2 tbsp. sugar
1 tsp. poppy seeds
1/2 tsp. salt
1/2 tsp. onion powder

 


 

Rainbow Bean Salad

A light and refreshing no-meat meal is perfect for a hot summer day! Serve with fresh sliced tomatoes and cucumbers. The bean salad also works as a chunky dip with sturdy corn chips.


1 can garbanzo beans
1 can red kidney beans
1 can black beans
1 can kernel corn
1 fresh green pepper, chopped

Dressing:
1/2 c. balsamic vinegar
1/2 c. olive oil
1 tbsp. onion flakes
1 tbsp. dried cilantro
1 tbsp. sugar
1 tbsp. salt
1 tsp. garlic powder
1 tsp. chili powder

Combine dressing ingredients in a glass bottle and set aside. Empty the four cans into a colander, rinse and drain. Transfer to large serving bowl. Add chopped green peppers. Stir in dressing. Makes 8 meals. Keeps well in refrigerator for several days.

 


 

Country Moon Sangria

This sweet and fruity beverage is perfect for a summer evening.The alcohol level will drop by half, so a 8-10 ounce serving is equal to one glass of wine. Our sweetest red wine, Concord Mist, is especially suited for this recipe!


8 parts sweet red wine
4 parts lemon-lime soda
2 parts pulpy orange juice
1 part grenadine
Ice
fresh fruit

For a gallon of Sangria, these amounts follow the proportions above:

64 oz. (2-1/2 bottles) wine
32 oz. (1/2 of 2 liter) lemon-lime soda
16 oz. pulpy orange juide
8 oz. (2/3 bottle) grenadine

Serve over ice and garnish with fresh fruit on a skewer!



 

Baked Potato Salad

This versatile side dish is great in any season and can be served cold or hot!


5 lbs. red skin potatoes
5 lbs. sweet potatoes or yams

Dressing:
8 oz. sour cream
3/4 tsp. onion powder
1/4 tsp. salt
1/4 tsp. black pepper
1 tbsp. fresh chives, chopped

Garnish:
fresh chives, chopped
coarse black pepper
paprika

 

Stir dressing ingredients into sour cream container and refrigerate. Wash potatoes and place whole in baking dishes. Cover dishes with foil and bake 1 hour at 350 degrees. Remove foil and allow to cool and air dry quickly. Refrigerate as soon as potatoes are cool to touch. (OK to sit overnight in refrigerator.) When chilled, cut potatoes into 3/4" cubes, removing skin from sweet potatoes but leaving red skins adhered. Discard any unsightly parts. Gently stir dressing into potato chunks and add garnish. Serves a crowd up to 30 people. Keeps for several days. May be reheated as a casserole.


 

Stuffed Grape Leaves

Serve these as appetizers or cover several with goat cheese for a main course. The trick to sucess is having a thick-bottomed stew pot (not cast iron) and a heavy plate that fits inside the pot.


50 fresh leaves or 1 lb. jar (canned)
1 tsp. baking soda
1-3/4 c. tomato juice

Stuffing:
3/4 c. lentils, rinsed
1 can of creamed corn
5 green onions, finely chopped
1 tsp. cumin
1/2 tsp. allspice

Begin by soaking fresh leaves in water with baking soda added.

Place lentils in a saucepan and cover with water. Cook on medium about 10 minutes and drain. Add remainder of stuffing ingredients to saucepan.

Rinse grape leaves individually. Line stew pot with leaves. Place 1 tablespoon of stuffing in each remaining leaf, folding the bottom up and then rolling tightly from side to side. (The roll should look like a short cigar.) Secure with toothpick when necessary. Arrange rolled leaves in layers in the pot. Pour tomato juice over the rolls. Cover with heavy plate. Add enough water to submerge plate and bring to a boil. Reduce heat and simmer until leaves are tender and have turned dark.


 

Mulled Apple Spice

Perfect for a chilly evening, this hot punch is especially pretty served in clear glass mugs.


In your slow cooker crock, add equal parts:

Apple Spice wine (1 bottle)
Apple juice or cider (25 oz.)

Garnish:
Orange slices
Grated Cinnamon
Allspice (whole)

Heat slowly on low temperature. Thinly-sliced oranges will float prettily on top. Grate some cinnamon flecks or add some allspice for a little extra flair! (Not much extra cinnamon is necessary. Cinnamon sticks with no diffuser will create unpleasant particles over time.)



 

Very Berry Sparkler

Refreshing and "not-so-sweet," this bubbly beverage works well either as an aperitif or dessert. Be sure to choose Country Moon Bramble Cat wine for the base of this punch. Make it by the glass, pitcher or punch bowl.


4 parts wine
2 parts club soda
1 part cranberry juice
fresh raspberries or blackberries

Serve in champagne glasses and bob a fresh berry or two on top!

In a punch bowl, mix:

3 bottles of wine
36 oz. of club soda
18 oz. of cranberry juice




 

Pecan Shortbread

Beautiful brown flecks of pecans are both inside and dusted on top of these buttery wine-friendly cookies.


2 sticks butter
2 c. flour
2/3 c. confectioner's sugar
3/4 c. pecans
1/2 tsp. salt
1/2 tsp. vanilla
1/2 tsp. water

Chop pecans to fine pieces. Separate 1/2 cup of largest pieces for batter. Crush remaining pieces into a grainy powder and keep for later.

 

In a glass or plastic bowl, soften butter in microwave for 10-20 seconds. Add all ingredients except pecan powder. Stir into a stiff dough and roll out 1/2" thick. Cut into desired shapes and place on cookie sheet. Bake for 17 minutes at 325 degrees. Do not allow to brown. Remove from oven and dust immediately with pecan powder. Remove each cookie carefully with spatula to wax paper and allow to cool.


 

Fried Corn

Grab some fresh ingredients from your Farmer's Market for this light summer meal.


3 ears of fresh corn
1 green pepper
1 yellow squash

1 can of red kidney beans
3 tbsp. butter
1/2 tsp. salt
1/2 tsp. cumin

1/4 tsp. red pepper flakes
fresh cilantro

 

Carve corn off the cob. Melt butter in skillet on medium heat and add corn, stirring occasionally. Slice green peppers lengthwise. Slice squash into 1/8" slices and halve. Add vegetables and beans to corn mixture. Add seasoning, stir and cover until squash is tender. The red pepper flakes add a spicy heat and can be omitted or substitued for a smaller amount of ground cayenne pepper. Add fresh cilantro to taste. Serves 2 as a meal or 4 as a side dish.


 

Tallerini

Our Midwest family likes this Italian dish made with corn instead of black olives. Great for special occasions or pitch-ins.


1 lb. ground beef
1 onion chopped
1 green pepper chopped
1 can whole kernel corn
1 15 oz. can tomato sauce
1 15 oz. can diced tomatoes

1 16 oz. pkg. egg noodles
3/4 lb. grated Velveeta (or other easily melted cheese)

1 tsp. salt
1 tsp. chili powder

In skillet, brown the ground beef, onion and green pepper. In a large pot, boil water and add egg noodles. Boil for 9 minutes and pour off water. Add browned ground beef mixture to noodles along with other ingredients and stir gently in large pot. Turn all into 9 x 13 casserole and heat uncovered at 350 degrees for 25 minutes.


 

 

         

 

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