The very last Candlelight Night event we held in December, we featured Pepperoni Puffs and this recipe was a hit among the crowd. My kids loved them so much that Eve, my twelve year old daughter, made a batch of these tasty appetizers for the family on Christmas. This is a great recipe for any gathering and it pairs incredibly well with Deer Run Winery's Runway Red!
I found this recipe on Pinterest: http://nitenitemommy.blogspot.com/2012/03/kid-friendly-bite-size-appetizer.html
Pepperoni Pizza Puffs pair with Deer Run Winery's Runway Red
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
Dori's Chicken French pair with Deer Run Winery's Vignoles
This recipe was given to me by one of our best customers, Dori. During one of her visits to the winery, Dori was telling me how she loved to make her chicken french using our Vignoles and so I decided to try this recipe and it was a home run! This is the same recipe I shared on our winter newsletter last year, but it's a good one so I am sharing it again!
(1) package of skinless chicken breasts
1 egg scrambled with salt & pepper added
flour with salt and pepper added
1 lemon - cut into quarters
1/2 stick of butter - cubed
1/2 cup of chicken broth
1/2 cup Deer Run Winery 2014 Vignoles
1 package of sliced mushrooms
Tenderize the chicken breasts. In a large skillet heat 1-2 tablespoons of olive oil and 1/2 tablespoon of minced garlic. Dredge the chicken in the seasoned egg and then with the seasoned flour. Add the chicken to the skillet. Sear each side uncovered for 5 minutes on high until browned. Add chicken broth, wine, mushrooms, butter and squeeze the juice from the lemons before adding them to the skillet (be sure to catch the seeds). Cover and reduce heat to medium low. Simmer for 20 minutes. Add flour to sauce to thicken if needed. Serve with a glass of chilled Vignoles & your favorite pasta! Enjoy!
This next recipe is one that Scott, my husband and the winemaker, created and he enjoys making this for our family. The portions can be cut smaller and served as an appetizer or serve this as the main dish. If you know someone who loves salmon (like I do!) this recipe will be sure to please their palate.
Scott’s Salmon Wellington with a Creamy Dill Sauce pair with Deer Run Winery's Traminette
You will need:
Preheat oven to 425. Mix the softened cream cheese with the juice from half of a lemon and a good amount of dill to make an herbed cream cheese mixture. Rollout the dough and cut into squares large enough to wrap the salmon piece you will be adding. Cut the salmon into 4” squares and top with your herbed cream cheese mixture (about a tablespoon per square). Add more fresh dill to the top of the mixture and wrap it tightly and pinch the ends together. Bake for 10-12 minutes until golden brown.
To make the dill sauce:
Brown 2 tablespoons of butter and add 1 tablespoon of flour to thicken. Pour in milk until you reach a desired consistency. Add dill, fresh lemon juice and ½ teaspoon of mint leaves to the sauce. Serve the sauce over the salmon wellington and pair with Deer Run Traminette.
Wegman'sEndive with Creamy Gorgonzola paired with Deer Run Winery's Vignoles
This appetizer was sampled at the Wegman's Holiday MENU Magazine kick-off sampling last month at Deer Run Winery. It was well-recieved by the customers and one of our staff members, Michele, ended up making this for her family over the holidays. This is an easy and elegant appetizer to serve up for your next gathering or dinner party. View the recipe on Wegmans.com.
Spicy White Chicken Chili paired with Deer Run Winery's Riesling
You will need:
I hope you are able to find at least one recipe to enjoy with good friends or family! Cheers!
I am the newest addition to the Deer Run Winery family. Scott and I married in 2014 and I transitioned from a hospitality manager to a grape farmer's wife.