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