Here at Bluegrass Vineyard we love finding new ways to enjoy our wines. Here are some recipes that would be perfect for any occasion.
If you have used our wines in a recipe please mention us in a post and we would love to add it to our page!
White Wine Pasta Sauce
4 cloves of garlic
1 shallot (1/4 cup finely chopped)
4 tablespoons salted butter
1 tablespoon flour or GF flour
1/2 cup Bluegrass Vineyards white wine (Shelby, Pinot Grigio or Sauvignon Blanc)
1/2 cup milk or heavy cream
1/4 cup Parmesean
1/4 teaspoon salt
8 oz of pasta of choice
1. Finely chop the garlic and shallot.
2. In a saucepan, melt the butter over medium low heat and add the garlic and shallots. Saute for 1 minute, stirring until fragrant but not browned. Add in the flour and cook one more minute.
3. Add white wine and cream and cook on low simmering for 3 to 4 minutes.
4. Add the Parmesean and salt whisking until melted. Taste and adjust salt as desired.
5. For best results add pasta to pan and coat fully.
Our wines are also perfect for marinades. Our employee Amber said she uses the Auburn which is a semi-sweet red wine infused with fresh jalapenos to marinade a brisket. Then she slow smokes it or roasts it until the internal temperature is 200F.
Red Wine Crackers
1/2 cup Bluegrass Vineyard dry red wine (Commonwealth, Blue Line, Mammoth Merlot)
1 cup bread flour
3 tablespoons sugar
1 teaspoon cracked black pepper
1 teaspoon minced fresh or dry rosemary or thyme
1/2 tspoon salt
1/2 teaspoon baking powder
3 tablespoons extra-virgin olive oil
1. In a small saucepan bring wine to a boil over medium high heat for 2 to 3 minutes or until reduced by half then remove from heat.
2. Position oven racks in upper and lower 2/3 of oven and preheat oven to 325F. Line 2 large baking sheets with parchment.
3. Combine the flour, sugar, black pepper, rosemary or thyme, salt and baking powder in large bowl or food processor. Pulse or stir well.
4. Combine the reduced wine and oil in a small bowl or liquid measuring cup, add to bowl or food processor. Mix until a lump of dough forms.
5. Lightly flour work surface and turn dough out. Roll a little more than 1/8- inch thick. Cut into desired shape and put onto baking sheets 1/2-inch apart. Making sure to reroll scraps to yield the most.
6. Bake for 15 minutes, then roatate the trays from top to bottom then front to back so crackers bake evenly. Bake for another 10 - 15 minutes or until golden brown.
7. Remove from oven and allow to cool completly before putting in airtight container for up to a week and a half.
Bluegrass Vineyards famous mulled wine
1 bottle Apple Pie wine
1/4 cup sugar
1 cinnamon stick
2 whole cloves
If you multiply bottles, dont multiply spices at the same ratio, use less!
1. Combine in crock pot and let warm, dont let it boil!!
For a christmasy spin, add half a bottle of our cranberry.
Creamy Risotto with Parmasean
2 pints chicken stock
1 tablespoon olive oil
3 shallots, finely chopped
2 cloves of garlic, minced
1/2 a bundle of celery, finely chopped
14oz Aborio rice
Salt and pepper, to taste
2 cups Bluegrass Vineyard Shelby
2 1/2 ounces butter
3 1/2 ounces Parmasean cheese grated, fresh or pre-packaged.
1. Heat the chicken stock on low.
2. In a seperate pan add oil and saute shallots and celery over medium heat for about 5 min until softened then add garlic and fry for an additional minute, being careful to not overcook the garlic.
3. Add the rice, season with salt and pepper turn up the heat to medium high heat and stir frequently because the rice will start to burn.
4. After 5-7 minutes it will look slightly translucent. Add the wine and continue stirring. (The wine will sizzle and the alcohol will cook off)
5. Once the wine is cooked into the rice, add a ladle of the hot stock and another dash of salt. Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring inbetween to ensure the stock is being absorbed between ladles. This will take about 15-20 minutes.
6. Taste the rice to see if its cooked and add stock until the rice is soft but has a slight bite.
7. When its done, remove from heat add the butter and Parmasean cheese. Stir gently, and place lid on pan. Allow to sit for 2-3 minutes and serve warm.
Red Wine Compound Butter
7 tablespoons Bluegrass Vineyards dry red wine of choice.
1 medium shallot
1 clove of garlic
1 stick of salted butter softened
1 bunch of parsley (optional)
Cracked pepper to taste
1. Finely chop the shallot and garlic and add into a small saucepan over medium heat and add in the wine.
2. Cook down until there is almost no wine left, about 5-10 minutes. Take off of heat and cool to room temperature.
3. Put softened butter, parsley if using and black pepper into food processor or bowl and mix until imcorperated.
4. Add wine and shallot mixture and mix until it is a beautuful pink color.
5. Lay a large piece of cling film onto work surface and spoon mixture into a rough long form and at the edge of the film.
6. Roll the cling film around the butter and pinch ends and continue to roll until a nice log forms.
7. Refridgerate for up to two weeks or wrap in parchment paper then aluminum foil and freeze for up to 6 months.
Use ontop steak, in pasta, rice or on crusty bread for a twist on the normal garlic bread.