Rooster Hill Winter Wine Club ~ A Season for Hors D'oeuvres~
Aged, Citrus-forward White, "Brushed with Oak"
Estate Riesling 2019
A Delicate, Mineral-driven White
Rooster Hill Port 2018
Fig Jam Baked Brie(With Our 2017 Aged, Lighlty Oaked Chardonnay)Ingredients~ 8oz Brie Wheel ~ 2-4 tsp Honey (based on sweetness preference) ~ Fig Jam ~ Water Crackers DirectionsStep 1 - Preheat Oven to 350 degrees F and move rack to center of oven. Arrange Brie Wheel on parchment paper on top of a baking sheet.Step 2 - Add Honey on top of Brie Wheel and spread to form a nice, even coating. Put in oven and bake for 30 minutes.Step 3 - Remove from oven and add 3 tsp of Fig Jam on top. Step 4 - Arrange baked Brie Wheel with preferred water cracker on a platter. Step 5 - Enjoy with a glass of our 2017 TRW Chardonnay!
Buffalo Chicken Dip(With Our 2019 Estate Riesling)Ingredients~ 1 Tbsp Unsalted Butter ~ 2 Tsp Minced Garlic ~ 2 Cups Cooked Chicken, Shredded ~ 1/2 Cup Hot Sauce (we used Cholula - amount based on spiciness preference) ~ 8oz Block Cream Cheese ~ 1/2 Cup Sour Cream ~ 3/4 Cup Cheese of choice (We used Tex-Mex blend - if you're feeling adventurous, use a personal blend!) ~ 1/4 Cup Bleu Cheese Crumbles (optional) ~ 2 Tsp Green Onions/Chives (Optional) ~ Dipping vessels of choice (we used Celery Sticks, Carrot Sticks, and Pita Chips!) DirectionsStep 1 - Remove Cream Cheese from fridge approximately 30 minutes before starting. This will allow the block to soften making step 3 easier. Preheat Oven to 375 degrees F. Place rack into middle position of oven.Step 2 - For best results, prepare the following in an 8-inch cast-iron skillet or overproof pan. In lieu of that, you can also use any pan, but you will need to transfer the chicken-hot sauce-cream cheese mixture into an oversafe baking dish before placing in oven. In the pan, melt the Butter over mendium-high heat and saute the Garlic (about 30 seconds). Add Shredded Chicken and Hot Sauce and simmer for about 2 minutes (until the sauce has thickened).Step 3 - Reduce heat to low and stir in softened Cream Cheese. Make sure there are no noticeable chunks of Cream Cheese. Once the Cream Cheese is sufficiently mixed in, remove from heat and stir in Sour Cream. If you have prepared this mixture in a non-ovensafe pan, now is the time to transfer to a suitable baking dish. Step 4 - Top mixture with the 3/4 Cup of Cheese evenly and place in oven. Bake for 10 minutes or until cheese has melted and is bubbling around the edges. For a crispier top layer, rearrange oven rack to top position and broil until cheese begins to brown. Step 5 - Remove from oven and top with garnishes (Bleu Cheese Crumbles, Green Onions) if desired. Serve with your choice of dipping goodies! Step 6 - Enjoy with a glass of our Estate Riesling 2019 to help temper the bold, spicy flavors of this dip!
Raspberry Gouda Crostini(With Our 2018 Rooster Hill Port)Ingredients~ 10-15 Crostini ~ 4oz Coarse Shredded Smoked Gouda (or more for a smokey flavor) ~ Raspberry Preserves ~ Raspberries, cut in half DirectionsStep 1 - Set oven to broil and move rack to the top position in the oven. Cover a large cookie sheet with parchment paper.Step 2 - Arrange Crostini pieces evenly on parchment paper. Cover each Crostini with ~1/2 tsp of Raspberry Preserves. Ensure the preserves are evenly spread. Add Shredded Gouda on top of each Crostini. Thoroughly cover each Crostini - no cheese should be left over. Step 3 - Place Crostini in oven and allow the cheese to melt (about 5 minutes). Remove from oven and top with Raspberry halves.Step 4 - This appetizer works great hot out of the oven or cooler if left to return to room temperature. Serve with our Rooster Hill Port as an after dinner treat for a wonderfully decadent, raspberry-filled flavor!
Rooster Hill Fall '22 Wine Club ~ A Chilly Showcase of New York "Signature" Grapes ~
It only gets better with age! Dry Red, Noiret
An elegant dry white with crisp fruit flavor Dry White, Seyval
Autumn Mixed Bean Sausage Chili(With Our 2016 CuKi Passion - Noiret)Ingredients~ 20oz Dried Mixed Beans ~ 3 Tbsp Olive Oil ~ 2 Cups Chopped Bell Peppers (Color of choice) ~ 1 Large Yellow Onion, chopped ~ 1 Long Hot Pepper, diced (exclude for a more mild dish) ~ 2 Tbsp Minced Garlic ~ 1 Tsp Salt ~ 1 Tsp Cumin ~ 1 Tsp Chili Powder ~ 16oz Sausage Roll (sweet or spicy) ~ DirectionsStep 1 - Prepare Beans per package instructions. (Soak overnight or boil and set aside for ~1hour). Step 2 - In a large, deep skillet (or large pot), add Olive Oil, Peppers, Onions, Garlic, and Spices. Cook over medium heat for 3-5 minutes until peppers are tender and onions are beginning to caramelize. Step 3 - Add Sausage to skillet/pot and cook over medium heat until Sausage is browned (3-5 minutes). Step 4 - For thicker consistency, continue to simmer chili until desired thickness.
Thai Chili-Caramel Ice Cream Glaze(With our 2016 CuKi Tranquility)Ingredients For Sauce (enough for 2 servings):~ 4 Tbsp Thai Sweet Chili Sauce ~ 4 Tbsp Maple Syrup ~ 1.5 Tsp Fish Sauce (or a generous pinch of Salt) ~ 1.5 Tsp Lime Juice (use fresh squeezed for best results) ~ For Ice Cream: ~ Vanilla Ice Cream ~ Garnishing Options: ~ Ground Cashews or Peanuts ~ Mint or Basil Leaves ~ Dried Jalapeno Flakes ~ Rooster Hill PortDirectionsStep 1 - Add all ingredients to a saucepan and place over medium heat. Stir continuously until sauce is blended and warm, but not boiling (about 1 minute).Step 2 - Place 2 to 3 scoops of Vanilla Ice Cream in a bowl (repeat for additional servings) Step 3 - Garnish Ice Cream with desired additions. Nuts for a salty flavor, mint or basil for a fresh and cooling flavor, Jalapeno flakes for more spice, or Rooster Hill Port for a decadent flavor! Step 4 - Spoon the warmed sauce over the garnished Ice Cream and enjoy!
White Chicken Chili(With Our 2019 Traminette)Ingredients~ 16oz Dried Small White Beans (or Navy Beans) ~ 2-3 Tbsp Salted Butter ~ 1 Cup Chopped Red Bell Pepper ~ 1 Cup Chopped Green Bell Pepper ~ 1 Cup Chopped Yellow Onion ~ 2 Cup Chopped Jalapenos ~ 2 Tbsp Minced Garlic ~ 1 Tsp Salt ~ 1 Tsp Cumin ~ 1 Tsp Chipotle Chili Powder ~ 1.5-2lbs cubed Chicken Breast ~ 32oz Chicken Broth ~DirectionsStep 1 - Prepare Beans per package instructions. (Soak overnight or boil and set aside for ~1hour). Step 2 - In a large pot, melt Butter over low heat until it coats the bottom of the pot. Add Peppers, Onions, Garlic, and Spices. Cook over low-medium heat until peppers are tender and onions begin to caramelize (about 3-5 minutes), stirring frequently. Step 3 - Add Chicken to the pot along with about 10oz of Chicken Broth. Cook until the outside of the chicken is cooked, stirring frequently (still on low-medium heat).Step 4 - Add the previously cooked/soaked Beans to the pot with the rest of the Broth and continue to cook on a low-medium heat until the chili reaches a consistency to your liking (1-3 hours). Step 5 - For best results, let chili cool and store in a fridge overnight. Chili will thicken slightly and the flavors will mix more fully. Heat in a pot briefly before serving.
Rooster Hill Summer '22 Wine Club ~ Refreshingly Savory~
A Dry White wine with loads of fruit and floral hints
Cabernet Franc 2019
Dry Bold Red, soft fruit with a strong astrigency
Estate Riesling 2018
Mango Salsa Tilapia & Angel Hair Pasta with Herbed Scallops(With Our 2016 CuKi Serenity - Traminette)Ingredients (Serves 2)~ 1/2 lb Tilapia ~ Mango Salsa ~ Garlic Seasoning ~ Bay Leaves ~ 1tsp Lemon Juice ~ 1/4 lb Scallops ~ 1/4 Box Angel Hair Pasta ~ Oregano ~ Olive Oil ~ Parsley ~ DirectionsStep 1 - Arrange Tilapia on sheet of Aluminum Foil (ensure there is enough extra foil to cover fish for grilling). Pour mango salsa and lemon juice atop, adjusting amounts to your taste. Sprinkle garlic and bay leaves all over and wrap the foil around the fish. Place on grill for 5 to 10 minutes. Check fish and flip for 5 to 10 minutes, as necessary.Step 2 - Arrange Scallops on sheet of Aluminum Foil (again, ensure enough foil is used to wrap scallops for grilling). Drizzle olive oil atop and add oregano (or herb of choice) to taste. Wrap foil and grill for 5-8 minutes.Step 3 - Bring 1/2 quart of water to a boil. Add pasta and cook for 4 minutes (if using a different pasta, follow instructions as detailed on the packaging). While pasta is cooking, melt a quarter stick of butter in a skillet. Step 4 - Drain water from pasta and add pasta to skillet, tossing in butter. Move pasta to a plate and top with the cooked scallops from Step 2, sprinkle with parsley. Transfer tilapia to a serving platter and top with Bay Leaves. Serve with the CuKi - Serenity for a lovely and light lakeside meal!
Mint Raspberry Chocolate Pie(With Our 2019 Estate Cabernet Franc)Ingredients~ 3 cups Mint Oreo Cookies chopped in pieces (approximately 20 cookies) ~ 2/3 cup Melted Butter ~ Two 4oz Boxes Chocolate Pudding Mix ~ 2 cups Milk ~ 3 cups Heavy Whipping Cream ~ 1 Tsp coarse ground pepper ~ Mini Chocolate Chips and Fresh Raspberries to garnish ~ DirectionsStep 1 - To create the crust, chop Oreo Cookies into very small pieces. Add 2/3 cup Melted Butter. Evenly coat the bottoms and sides 9 1/2 inch pie dish. Place in refrigerator to sit while preparing the remainder of the recipe.Step 2 - Mix pudding mix with 2 cups of milk. Whip 2 cups of the whipping cream until soft peaks form. Fold whipping cream into pudding mixture.Step 3 - Cover pudding mixture and place in refrigerator to sit for four hours. Step 4 - When ready to serve, whip remaining whipping cream (1 cup) until stiff peaks form. Place this on top of the pie. Garnish with mini chocolate chips and raspberries.
Shrimp & Tortellini Alfredo(With Our 2018 Estate Riesling)Ingredients~ 1lb Tortellini (or prefered pasta) ~ 1lb Shrimp, cleaned, deveined, and tails removed ~ 3tbsp Butter ~ 1tsp Garlic Powder ~ 1tsp Cumin ~ 1tsp Chipotle Chili Pepper Powder ~ 15oz Alfredo Sauce ~ DirectionsStep 1 - Cook Pasta as directed by packaging.Step 2 - In a medium frying pan, add Butter and Seasoning (Garlic Powder, Cumin, Chipotle Chili Pepper Powder) and heat over medium-high heat. Add shrimp, cook until pink (about 5 minutes). Step 3 - Remove shrimp from pan and set aside.Step 4 - Add Alfredo Sauce to butter and seasoning mix (still in skillet) and heat. Add 1/4 cup Riesling to sauce while heating. Do not bring the mixture to a boil! Once sauce is properly heated and mixed, pour over shrimp and pasta and serve!
Rooster Hill Spring '22 Wine Club ~ Spring Time Classics ~
A Fruit-forward and Aromatic Delight
Our Newest CuKi Wine Release - Bottle Aged Dry Vignoles paired with "Screamin' Neeni's" Stuffed Stromboli
Estate Vidal Blanc 2019
Citrus flavors with a Soft Acidity
A Crisp and Balanced Dry White Paired with Nonna's Spring Chicken Salad
Cabernet Sauvignon 2018A Light Start, a Bold Finish
A Time-Honered Classic paired with Cream Cheese & Cherry Tarts
Screamin' Neeni's Stuffed Stromboli(With Our 2016 CuKi Loyalty - Dry Vignoles)Ingredients~ Fresh Pizza Dough* ~ 1/4lbs Low Salt Boiled Ham ~ 1/8lbs Genoa Salami ~ 8 Slices of Provolone Cheese ~ Oregano ~ *We get it from the pizza counter at our supermarket, but you can also use canned dough for easier prep! Step 1 - Preheat Oven to 325 - 350 degrees F.Step 2 - Using hands and a bit of oil, work the dough into a roughly rectangular shape. Layer the cheese and meats evenly on top of the dough. Shake oregano on top to taste.Step 3 - Find the widest side of the dough and roll tightly, starting from that end. Take a knife and slice 2-4 openings in the dough along the top - this allows venting while baking and prevents unwanted bubbling. Step 4 - Put on baking sheet and place into oven, allow to cook for ~30 minutes (until dough is a light brown). Step 5 - Remove from oven and let sit to cool - this allows for the cheese to solidify slightly and prevents it from melting everywhere upon cutting. Step 6 - Slice into wedges and enjoy! Serve with chips, pickle spears, or anything you might enjoy with a deli sandwich! The great part about this recipe is that you can do almost anything on the inside! Vegetarian option needed? Try Spinach and Feta instead of meats and provolone. Aunt Neeni's favorite, though, is pepperoni and american cheese!
Nonna's Spring Chicken Salad(With Our 2019 Estate Vidal Blanc)Ingredients~ 4 lbs Boneless Chicken Breast/Thighs ~ 96oz Chicken Broth ~ 1 cup Diced Celery ~ 5oz Oven Roasted Sliced Almonds ~ 10oz Dried Cranberries ~ 12oz of preferred Poppy Seed Dressing~ 12oz of preferred Honey Mustard Dressing ~ DirectionsStep 1 - In a large pot, slowly cook chicken in the broth over medium heat (~4 hours).Step 2 - Dice chicken into cubes or pull apart.Step 3 - In a large bowl, mix chicken and remaining ingredients (almonds, celery, cranberries, dressings). Step 4 - Serve as a platter or on bread of choice as a sandwich.
Cream Cheese & Cherry Tarts(With Our 2018 Cabernet Sauvignon)Ingredients~ Mini Tart Shells* ~ Chocolate of choice (shaved chocolated or mini chocolate chips recommended) ~ Cherries (darker cherries recommended) ~ Lemon Curd ~ Cream Cheese Custard ~ Cream Cheese Custard Ingredients: ~ 3/4 Cup Sugar ~ 1/3 Cup All Purpose Flour ~ 3 Large Eggs ~ 1.5 Cups Milk ~ 8oz block Cream Cheese (cubed and softened) ~ 1 tbsp Vanilla Extract ~ *We used store bought Athens Phyllo Shells that we found in the freezer section of our local supermarket. Directions Cream Cheese CustardStep 1 - Place sugar and flour together in a heavy sauce pan. Whisk until both dry ingredients are thoroughly mixed. Add eggs and milk to sauce pan, whisk until mixture is smooth.Step 2 - Heat mixture over medium heat. Make sure to whisk constantly to prevent uneven heating/congealing. Heat and whisk until mixture reaches consistency of chilled pudding (~8 minutes). Step 3 - Once the mixture is the desired consistency, bring to a boil while still constantly whisking. Boil for 1 minute, while (you guessed it!) constantly whisking. (It's a real arm workout).Step 4 - Remove from heat and add vanilla extract and cubed cream cheese. Whisk mixture until cheese melts. Step 5 - Transfer cooked custard to a dish and let cool to room temperature. If you want to store the custard, wrap the dish tightly in plastic wrap and ensure no air is between the surface of the custard and the plastic wrap to prevent a film from forming. Filling the Tarts: Make sure to follow any tart shell preperation as detailed on the packaging of the tart shells. Arrange tart shells on desired work surface along with Cherries, Lemon Curd, Cream Cheese Custard, and Chocolate. Place a dollop of Lemon Curd on the bottom of each Tart Shell, then fill with Custard. Place a Cherry on top of each. Sprinkle shaved Chocolate or mini Chocolate Chips on top. Serve Chilled.
Rooster Hill Winter '22 Wine Club ~ A Complex and Hearty Combination~
A Soft, Fruity, White
Our Newest CuKi Wine Release - Bottle Aged Semi- Sweet Vignoles paired with Baked French Onion Casserole
Dry Rose of Cab Franc 2018
A Subtle, Complex Rose
Bottle Aging for 2 years, Excellent Winter time Rose paired with Panko Crusted Chicken Tenders
Cabernet Franc 2019
Bold and flavorful paired with Eggplant Parmesan Stacks
Baked French Onion Casserole(With Our 2016 CuKi Fidelity - Semi-Sweet Vignoles)Ingredients~ 1.5lbs Ground Chicken ~ 1 Packet Onion Soup Mix ~ 1/4 Cup Ketchup ~ 1/4 Cup Dijon Mustard ~ 1/2 Cup Bread Crumbs ~ 6 Tbsp Butter ~ 4 Medium Yellow Onions, Thinly Sliced ~ 3/4 Cup of the Semi-Sweet Vignole (our CuKi Fidelity) ~ 3 Tbsp Minced Garlic ~ 2 Cup Mushrooms, sliced ~ 2 Tbsp Fresh Thyme Leaves ~ 2 Tbsp chopped fresh Sage ~ 2.5 Cups Chicken Stock ~ 1/4 Cup Whole Milk, Cream, OR Coconut Milk ~ 6 Slices of French Bread ~ 1 Cup shreaded Gruyere Cheese ~ Salt and Pepper to taste ~DirectionsStep 1 - Preheat Oven to 450 degrees F. Grease 9x13in Baking Dish with Olive Oil.Step 2 - Combine Chicken, Onion Soup Mix, Ketchup, Mustard, and Bread Crumbs in a bowl. Roll into balls usually approx. 2 Tbsp of the mixture per ball. Bake French Onion balls for 15 minutes.Step 3 - Using a Large Oven Safe Skillet, melt together butter and onions in over medium heat, stirring occasionally until soft (approx. 10 minutes). Slowly add Wine, 1/4 Cup at a time, until wine cooks into onions and they are carmelized (approx. 10-15 minutes more). Step 4 - Add Garlic, Mushroom, Thyme, and Sage to the onions, season with Salt and Pepper. Cook 3-4 minutes on stove top. Add chicken stock, increase heat to high, and bring to a low boil. Add French Onion Balls and simmer for 10 minutes. Stir in milk (or cream/coconut milk). Step 5 - Arrange Bread Slices on baking sheet and toast for 10 minutes (until dry). Change oven setting to Broil and place bread on and around French Onion Balls. Top evenly with cheese. Broil until cheese is bubbly and brown (3-5 Minutes). Serve with the remainder of the bottle of our Cuki Fidelity - A Semi-Sweet Vignole.
Panko Crusted Chicken(With Our 2018 Dry Rose of Cabernet Franc)Ingredients~ 1 Cup All-Purpose Flour ~ 1 Tbsp Cumin ~ 1 Tbsp Paprika ~ 4 Eggs, Beaten ~ 3 Cups Panko Bread Crumbs ~ 1.5lbs Chicken Tenders, Tenderized to 1/4" thick ~ Salt and Pepper to Taste ~ 1/2 Cup Olive Oil - 6 Tbsp Butter ~ 4 Tsp Capers ~ 4 Tbsp Fresh Lemon Juice ~ 1 Tbsp Chopped Parsley ~DirectionsStep 1 - Mix Flour, Cumin, Paprika in a bowl. Place Flour Mixture, Eggs, and Panko Bread Crumbs in 3 separate, shallow bowls. Season the Chicken with Salt and Pepper. Step 2 - Dredge each Tender in Flour, shaking off excess. Dip floured tenders in eggs and coat thoroughly with Panko, pressing Panko lightly into tenders to adhere. Step 3 - Arrange 2 Large Skillets on Range/Cooktop. Heat 1/4 Cup of Olive Oil in each skillet. Add Chicken and cook over Moderately High heat, turning once until golden and crispy (approx. 3 minutes a side). Transfer Chicken to papertowl lined baking sheet (to remove excess oil) and move to serving plate. Step 4 - In small saucepan, melt Butter and cook over moderately high heat until brown (approx. 4 minutes). Stir in capers, lemon juice, and parsley. Pour mixture over Chicken and serve. Enjoy with a glass of our Dry Rose of Cabernet Franc!
Eggplant Parmesan Stacks(With Our 2019 Estate Cabernet Franc)Ingredients~ 2 Large Eggplants (1.25 lbs), cut into 1/3" thick rounds (8-9 slices per eggplant, will need 14-16 rounds total) ~ 1 Cup Panko or Italian Bread Crumbs ~ 1 Tsp Dried Basil ~ 2 Eggs, mixed ~ Canola or Vegetable Oil (for frying) ~ 1 lb Mozzeralla Cheese (shredded) ~ 1/2 Cup Parmesan (+1 Additional Tbsp - for finishing) ~ 1/2 Cup Fresh Basil, slivered ~ A jar of your prefered tomato sauce ~DirectionsStep 1 - Place Eggplant Slices on sheet pan lined with paper towels. Salt each slice of eggplant on both sides to draw out moisture and bitterness. Dip each slice into the mixed eggs and coat with Bread Crumbs. Fry in oil of choice until coating is crisp and golden.Step 2 - Arrange largest Eggplant rounds on baking sheet. Top each round with 2 Tbsp of Tomato Sauce of your choice, 2 Tbsp of shredded Mozzerella. You should have 14-16 topped rounds. Step 3 - Set oven to 350 Degrees F. Create stacks of eggplant rounds, 2 high (should have 7-8 stacks of 2).Step 4 - Bake stacks for 20-30 minutes. Sprinkle with Parmesan Cheese and Fresh Basil, serve with pasta of choice (if desired) and our Estate Cabernet Franc!
Rooster Hill Fall '21 Wine Club ~ Subtle, Complex & Sharp Harvest Time Wines~
A unique and elegant dry red
Our Newest CuKi Wine Release - Soft Astringency Subtle Flavors paired with Lamb w/ Sherry Honey & Peppers
Cab Franc/Lemberger 2019
A wonderfully full dry red
A time-honored Red Blend Well rounded with a Soft bite paired with Penne w/ Vodka Sauce & Proscuitto
Dry Riesling 2019
Like biting into a Granny Smith Apple! paired with Spicy Lemon Chicken
Lamb with sherry honey & Peppers(With Our 2016 CuKi Passion - Noiret)Ingredients~ 2.5lbs Lamb Shoulder, trimmed of fat and cubed ~ 1.5tbsp Olive Oil ~ 1 Large Yellow Onion, chopped ~ 3 Bell Peppers (color of your choice) sliced julienne style ~ 2tsp Minced Garlic ~ 1/2tsp Paprika ~ 1tsp Cumin ~ 8.5oz medium sherry (or sweet wine of choice) ~ 8.5oz of Stock (lamb, beef, or chicken) ~ Pinch of saffron (optional) ~ 1tbsp Sherry Vinegar (or comprable vinegar) ~ 2tbsp Honey ~DirectionsStep 1 - Heat 1tbsp olive oil in large skillet. While heating, pat dry lamb with towel. Brown lamb over high heat in batches - leave space between cubes of lamb. Place all lamb on a plate to be used later. Add remaining oil, onions, and peppers to skillet. Cook until onion is golden and peppers are soft.Step 2 - After onions are golden and peppers are soft, add garlic, cumin & paprika and cook for 1 additional minute. Add sherry and lower heat to simmer. Add lamb back to skillet along with stock, vinegar, honey, and saffron. Bring to just under a boil, turn heat down and cover, and then cook gently for 2 hours, turning meat occasionally to prevent burning.Step 3 - In the last half hour remove lid to reduce sauce to desired consitency. Serve with rice or couscous (or starch of choice - we chose Pasta Alfredo!)
Penne with Vodka Sauce & ProscuittoIngredients~ 1lbs Penne cooked Al Dente per package instructions ~ 2tbsp Extra Virgin Olive Oil ~ 5 slices Proscuitto ~ 3 Garlic Cloves (minced) ~ 1/2cup Fresh Basil (chopped) ~ 1/4 cup Vodka ~ 28oz can Diced San Marzano Tomatoes ~ 1/2tsp Red Pepper Flakes ~ 1cup Heavy Cream ~ 2-3tbsp Cold Butter (not frozen) ~ Parmesan Cheese ~ DirectionsStep 1 - Saute Proscuitto, Garlic, Basil in Olive Oil in Large Skillet over medium heat until Proscuitto is browned (~5 minutes).Step 2 - Remove pan from stove and add Vodka (DO NOT ADD VODKA OVER OR NEAR OPEN FLAME). Return to stove, add tomatoes, red pepper flakes. Stir to combine.Step 3 - Allow sauce to reduce over medium heat for 30-45 minutes, stirring occasionally to prevent burning on the bottom. Sauce should become very thick. Step 4 - Add heavy cream to rehydrate sauce. Stir to incorperate, then reduce heat to a simmer. While sauce is simmering, cook pasta per pasta package instructions. Step 5 - Add pasta sauce and penne together in large serving bowl. Add butter and mix until butter is melted, top with parmesan cheese and enjoy!
Spicy Lemon chicken(With Our 2019 Dry Riesling)Ingredients~ 1.5lbs Chicken Tenders (raw, unbreaded) ~ 4tsp Cajun Seasoning ~ 2tsp Sea Salt ~ 2tsp Garlic Powder ~ 2tsp Chili Powder ~ 1tsp Brown Sugar ~ 1tsp Ginger ~ 1/2tsp Tumeric ~ 1/2tsp Cinnamon ~ 1/2tsp Cayenne Pepper ~ 1/2tsp Black Pepper ~ 6tbsp Butter ~ 5tbsp Extra Virgin Olive Oil ~ 1/2cup Lemon Juice ~ 1/2cup Chicken Stock ~ 1/2cup Brined Capers (rinsed)DirectionsStep 1 - Mix all dry seasonings together in a bowl. Dredge Chicken tenders in season mix and shake off extra.Step 2 - In large skillet over medium heat, heat 2tbsp Butter and 3tbsp Olive Oil. When sizzling, add half of the Chicken Tenders. Cook 3-5 minutes (until brown) flip and cook additional 3-5 minutes (until brown). When done, remove chicken from pan and set aside on plate. Add remaining oil and butter and cook remaining chicken as above. Step 3 - After Chicken is done and removed from pan, add Lemon Juice, Chicken Stock, and Capers to pan, bring to boil.Step 4 - Return Chicken to pan and simmer for 5 minutes. Place Chicken on platter and pour sauce on top. Serve with Rice (or starch of choice - we chose scalloped potatoes!)
Rooster Hill Summer '21 Wine Club ~ A Spicy, Bold & Crisp Summer ~
A Versatile Summer White
Our Newest CuKi Wine Release - Gently Aged Vidal Blanc paired with Spicy Shrimp Creole
Cabernet Sauvignon 2018
A Bold Summer Red
Just released, oaked and aged for ~ 2 years paired with BBQ Blue Cheeseburger
"by the water" Wine paired with Pasta Alfredo
Spicy Shrimp Creole(With Our 2016 CuKi Purity - Vidal Blanc)Ingredients~ 1 Cup Rice (makes 4 servings) ~ 6 Tbsp butter ~ 1 Tbsp Worcestshire Sauce ~ 1/2 squeezed lemon ~ 1/2 Tsp fine herbs ~ 1 bay leaf ~ 1/2 Tsp dried thyme ~ 3 Tbsp Olive Oil ~ 2 lbs large shrimp, peeled and deveined ~ 2 Tbsp chopped fresh parsley ~ Hot petter sauce (to taste)DirectionsStep 1 - Cook rice in rice cooker until done. Drain.Step 2 - While rice is cooking, melt butter in a small saucepan over very low heat. Add Worcestshire and Hot pepper sauce. Mix well. Stir in lemon juice, herb mix, bay leaf, and thyme. Keep warm, but do not simmer.Step 3 - Heat oil in large skillet. Saute shrimp in oil for 3-4 minutes, or until pink. Pour off all but 1 Tbsp of liquid from skillet. Remove and discard bay leaf. Add butter sauce annd still well. Add in parsley, stir. Serve over rice.
BBQ Blue Cheeseburgers(With Our 2018 Cabernet Sauvignon)Ingredients~ 3 lbs lean ground beef ~ 6 Oz crumbled blue cheese ~ 1 Packet Onion Soup Mix ~ 1/4 Tsp hot pepper sauce ~ 1 Tsp Worcestershire Sauce ~ 1 Tsp coarse ground pepper ~ 1-1/2 Tsp salt ~ 1/2 Cup Dijon mustard ~ 1/2 Cup BBQ Sauce of choice (or Ketchup) ~ 12 French Rolls (or Hamburger buns)DirectionsStep 1 - In a large bowl, hand mix ground beef, blue cheese, onion soup mix, hot pepper sauce, Worcestershire sauce, black pepper, salt, mustard, and BBQ sauce.Step 2 - Preheat grill for high heat. Gently form the burger mixture into ~12 patties. Step 3 - Oil grill grate. Grill patties 5 minutes per side, or until well done. Serve with desired toppings on rolls.
Pasta Alfredo(With Our Silver Pencil)Ingredients~ 1-1/2 Cup heavy cream ~ 1/4 Cup butter ~ 1/2 Cup fresh grated parmesan ~ Salt ~ Pepper ~ Cumin (or spice of choice) to taste ~ 1/4 lb thin sliced Prosciutto (or protein of choice) ~ Pasta of choice ~DirectionsStep 1 - In a large part, bring water to a boil. Add pasta and cook to desired tenderness.Step 2 - In a small sauce pan, bring heavy cream, butter, and cumin to a boil. Once boiling, reduce heat to simmer and allow sauce to thinken for a few minutes. Add salt and pepper. Step 3 - While sauce is thinkening, cut the slice prosciutto into thin strips, then cut those strips in half.Step 4 - In a large bowl, add the sauce, pasta, parmesan, and prosciutto and toss.