Blueberry Glaze and Chutney

Blueberry Glaze and Chutney for Ham or Turkey.

1 bottle Cascade Winery Blueberry Wine
1 cup light brown sugar
2 Shallots, minced
2 medium Gala apples, diced
2 medium peaches, diced
2 pears, diced
2 plumbs, diced
1 cup blueberries (Fresh or frozen) Divided

Pour one bottle of Cascade Winery Blueberry Wine into a large sauce pan or stock pot. Bring to a boil, reduce heat to simmer. When the wine has reduced by half add the minced shallot and brown sugar. Stir until the brown sugar has completely dissolved.
Stir in the diced apples, peaches, plumbs, pears and half of the blueberries. Simmer until the fruit is soft. Add remaining blueberries and cook for two more minutes.

Remove from heat and strain liquid into a small bowl keeping one 1/4 cup with the fruit. This liquid is the glaze.

Return the remaining liquid and fruit to the pan. Add 1 teaspoon of butter to the mixture and heat until butter is melted. Serve with turkey or ham.


Turkey

1 18-pound turkey
1 carrot
2 stalks celery with leaves
4 cloves of garlic, smashed
1 medium onion, halved
1 lemon, halved
1/2 stick butter, room temperature
4 sage leaves
Salt and pepper
2 cups chicken or turkey stock
1 cup orange juice


Preheat oven to 400ºF. Place the turkey in a large roasting pan breast side up. Season the cavity liberally with salt and pepper. Squeeze the lemon juice over the outside of the bird. Place lemon, celery, carrot, garlic, onion and sage in the cavity. Season the outside of the bird with salt and pepper. Tuck the wing tips under the bird. Roast for 20 minutes.

Carefully remove the turkey from the oven. Rub the butter over the outside of the bird. Add the stock and orange juice to the pan. Return the bird to the oven. Lower the oven temperature to 325ºF. Roast for 3 1/2 hours, or until an instant read thermometer inserted into the thigh reads 165ºF, basting every 30 minutes.

Once your turkey reaches an internal temperature of 165ºF raise oven temperature to 400ºF. Baste the bird with the blueberry liquid and bake for 10 more minutes. Remove bird from oven. Tent with foil and allow to rest for ten minutes.

Serve with chutney.

Ham
Since most hams are smoke cured they are already cooked; all that is required is heating. See packaging for instructions, usually 18 minutes per pound at 325. An instant read thermometer should read 148ºF at the thickest part of the ham.

Once the ham is at 145ºF pour the blueberry glaze evenly over the ham and bake for an additional 20 minutes. Remove from oven. Tent with foil and allow to rest for ten minutes.

Serve with chutney.

Baked Zucchini

Baked Zucchini


4 zucchini, chopped into 1/2 inch sections
1/2 medium onion diced
6 large mushrooms, chopped
1/4 cup Panko breadcrumbs
4 Tbs olive oil
1 Tbs sea salt
1 tsp paprika
1/4 grated Romano cheese

Combine zucchinis, mushrooms, spice and olive oil, mix well. Add half the Romano cheese, half the breadcrumbs, Mix again. Top with remaining breadcrumbs and cheese. Bake at 350° or until vegetables are tender.

Baked Apples with Mascarpone and Mead Glaze

Baked Apples with Mascarpone and Mead Glaze

Baked Apples
8 Gala Apples
2 Tbs brown sugar
1/2 tsp nutmeg
1/2 tsp ground cinnamon
2 Tablespoons lemon juice
1 cup of Cascade Winery Mead
1 cup water

Remove top one inch of apple, reserve. Core the apple without penetrating the bottom. Brush cut surface of apples with lemon juice. Place apples in oven-safe baking dish.


Combine nutmeg, cinnamon and brown sugar in a small bowl. Sprinkle over apples. Replace apple tops. Pour 1 cup of Mead and 1 cup water in baking dish. Bake at 375° for 45 minutes.

Mascarpone with almonds
1/2 tsp ground nutmeg
1/2 tsp sea salt
1/4 tsp vanilla
1 tsp super fine sugar
4 Tbs Cascade Winery Orange Spiced Mead
17.6 oz Mascarpone
3/4 cup divided toasted slivered almonds (Reserve 1/4 cup toasted almonds for garnish)


In a mixing bowl combine nutmeg, vanilla, sugar and salt. Then add Mead, mix well. Add Mascarpone and 1/2 cup toasted slivered almonds. Refrigerate until ready to serve.

Mead Glaze
2 cups Mead
2 Tbs brown sugar
3 Tbs butter

In heavy saucepan, add Mead and bring to a boil. Once boiling reduce to simmer, until volume is reduced by half. Then add remaining ingredients. Simmer until butter is melted and sugar is dissolved.

Combine baked apples, Mascarpone and sauce
Spoon 1/4 of the Mascarpone mixture into each apple. Drizzle with Mead glaze. Sprinkle with remaining almonds and serve.

Serves Eight.

Peach Dipping Sauce for cheese or crab balls

Peach Dipping Sauce

2 cups Cascade Winery Peach Wine
Add 1/2 cup cream cheese
1/2 cup Peach Preserves
2 Tbs Thickening flour


Pour 2 cups of Peach Wine into saucepan, reduce by half. Bring to boil, reduce to a simmer.
Stir in 1/2 cup cream cheese and 1/2 cup Peach Preserves. In small bowl combine 2 Tbs each thickening flour and Peach Wine. Pour into wine mixture and bring to a boil. Simmer until thickened to coat back of spoon. Remove from heat, allow to cool.

Makes 2 cups

Crab Balls with Peach Dipping Sauce

Crab Balls with Peach Dipping Sauce

10 oz of canned crab, drained and pick over to remove shells
1/4 cup of finely diced green pepper
1/4 cup of finely diced red pepper

1 shallot, finely minced
2 tsp olive oil
1 clove garlic, crushed
1/2 tsp sea salt
4 Tbs Cascade Winery Peach Wine (divided)
1/4 tsp coarse ground black pepper
6 oz. of imitation crab, chopped
1 cup shredded, sweetened flaked coconut (reserve 1/4 cup for topping)
1 cup of Panko bread crumbs, divided
2 eggs, well beaten


Saute green pepper, red pepper, garlic and shallot and olive oil. Saute for one minute, add 2 Tbs Peach Wine, cook until tender. remove to a mixing bowl. Add 1/2 tsp sea salt. Add 2 Tbs Cascade Winery Peach Wine and 1/4 tsp coarse ground black pepper. Combine imitation and canned crab with sauted green and red pepper mixture. Stir in 3/4 cup shredded, sweetened flaked coconut. Stir in half of the Panko breadcrumbs. Add beaten eggs to mixture. mix well

Press firmly into one-inch balls, squeezing out excess liquid. Roll balls into Panko breadcrumbs. Place balls on cookie sheet line with Parchment Paper. Sprinkle balls with coconut. Bake at 350° for 20 minutes.

Serve with Peach dipping sauce.

Serving size: makes 20 balls