So much of the country is covered with snow, have a couple of mulled wines available for your Super Bowl Sunday guests.\u00a0If you are looking for a hot wine beverage that\u2019s different than the traditional mulled red wine try the Mulled Peach Cobbler recipe.<\/p>\n
Hot Peach Cobbler in a Mug<\/strong><\/p>\n Ingredients<\/strong><\/p>\n 1 bottle Carlson Peach Wine Directions Chili recipes are good for Super Bowl Sunday also. Barrington Cellars provided two of their chili recipes. Check these out.<\/p>\n Barrington Cellars DeChaunac Chili<\/strong><\/p>\n <\/strong><\/p>\n Ingredients<\/strong><\/p>\n <\/strong><\/p>\n \u00bd lb Dry Pinto Beans Directions<\/strong><\/p>\n 1.\u00a0\u00a0\u00a0\u00a0 Wash beans and soak overnight. Provided by Barrington Cellars, New York.<\/p>\n Barrington Cellars Cincinnati Chili<\/strong><\/p>\n <\/strong><\/p>\n Ingredients<\/strong><\/p>\n 1 pound lean ground beef Note: may substitute a dry red for the Baco Noir. 1. In a large saucepan or soup pot, brown the beef with the onion over medium heat for 6 to 8 minutes, or until no pink remains in the meat. Recipe provided by Barrington Cellars, New York.<\/p>\n For dessert consider making cookies. The Almond Sherry Cookie recipe calls for 1\/4c Galleano Sherry. Galleano Winery is an historic winery located in Southern California.<\/p>\n Almond Sherry Cookies<\/strong><\/p>\n <\/strong><\/p>\n Ingredients<\/strong><\/p>\n \u00bd c butter <\/strong><\/p>\n 1. Cream butter; add sugar slowly. Recipe provided by the historic Galleano Winery<\/a>, Cucamonga Valley, California.<\/p>\n If you are looking for other recipes, enjoy looking through the recipes<\/a> on the Wine Trail Traveler website.<\/p>\n Cheers! May the best team win this weekend!
\n4 – 6 T pure maple syrup
\n1\/4 t cinnamon
\n1\/4 t vanilla<\/p>\n
\n<\/strong>1. Add wine to a non-aluminum pan.
\n2. Add all other ingredients and heat. Do not boil.
\n3. Serve warm and enjoy.
\nAdjust to taste.
\nRecipe provided by Carlson Vineyards<\/a>, Palisade, Colorado.<\/p>\n
\n5 cups Canned Tomatoes
\n1 lb Green Peppers, chopped
\n1\u00bd lbs Onion, chopped
\n3 lbs Lean Ground Beef
\n1 lb Lean Ground Pork
\n2 T Chili Powder
\n1\u00bd lbs Ground Cumin
\n1 c Barrington Cellars DeChaunac Wine
\nNote: may substitute a semi-dry red for the Barrington Cellars DeChaunac Wine.
\n <\/strong><\/p>\n
\n2.\u00a0\u00a0\u00a0\u00a0 Simmer beans in soaking water until tender.
\n3.\u00a0\u00a0\u00a0\u00a0 Add tomatoes and simmer 5 minutes.
\n4.\u00a0\u00a0\u00a0\u00a0 Saut\u00e9 peppers, garlic, and onions until tender.
\n5.\u00a0\u00a0\u00a0\u00a0 Saut\u00e9 meat in a little oil until browned.
\n6.\u00a0\u00a0\u00a0\u00a0 Combine saut\u00e9ed vegetables, browned meat and spices in a large pot and mix well.
\n7.\u00a0\u00a0\u00a0\u00a0 Add the beans and wine and simmer covered for 1 hour.
\n8.\u00a0\u00a0\u00a0\u00a0 Skim grease from the top and simmer uncovered for another 30 minutes<\/p>\n
\n1 small onion, chopped
\n1 tablespoon unsweetened cocoa
\n2 teaspoons chili powder
\n1\/2 teaspoon ground red pepper
\n1\/4 teaspoon ground allspice
\n1\/4 teaspoon ground cinnamon
\n1 can (28 ounces) crushed tomatoes
\n1 can (6 ounces) tomato paste
\n1\/2 cup Barrington Cellars Baco Noir
\n1 tablespoon sugar
\n1\/2 teaspoon salt<\/p>\n
\nDirections<\/strong><\/p>\n
\n2. Drain off any excess liquid, then return the saucepan to the stove and add the remaining ingredients; mix well.
\n3. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
\nTIPS:<\/strong> This type of chili has the mole (pronounced “moe-lay”) flavoring that is popular in traditional Mexican cooking. And to make it authentic Cincinnati-style chili, serve it up over spaghetti and sprinkle finely shredded Cheddar cheese over the top.<\/p>\n
\n1\/3 c granulated sugar
\n2 egg yolks, unbeaten
\n1 c coarsely ground almonds
\n\u00bd t grated lemon zest
\n\u00bc t vanilla
\n\u00bc c Galleano Sherry
\n1 c all purpose flour
\n1\/8 t salt
\nDirections<\/strong><\/p>\n
\n2. Add egg yolks, beat until fluffy.
\n3. Add \u00bd c almonds, lemon zest and vanilla.
\n4. Sift flour and salt together.
\n5. Stir in Sherry alternately with flour and salt.
\n6. Drop by tablespoon onto remaining almonds sprinkled on waxed paper.
\n7. Pick up the ends of the paper and toss dough until coated with nuts.
\n8. Shape into balls of 1\u201d diameter. Place on lightly greased baking sheet.
\n9. Place in upper middle of pre-heated 400\u00ba oven.
\n10. Bake 12-15 minutes or until lightly browned.<\/p>\n
\nKathy<\/p>\n