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La’ Lure White Sangria
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Grilled Ribeye Steak with Belle Joli St. Cab Sauce
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Peaches with Belle Joli St. Cab and Raspberries
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Holiday Cookies with Belle Joli St. Cab
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Venison Medallions with Cherry-Wine Sauce
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Molten Spiced Chocolate Cabernet Cakes
La’ Lure White Sangria
Ingredients
| 1 bottle(25ounces) of La’ Lure | 25 ounces of peach schnapps |
| 12 ounces of pineapple juice | 37 ounces of 7-UP or carbonated lemon-lime beverage |
| 2 sliced oranges | Limes |
| Grapes | Strawberries |
Instructions
Add La’ lure in a large pitcher. Add peach schnapps and stir it well. Add pineapple juice and carbonated lemon-lime beverage. Mix throughly.
Add 2 sliced oranges, limes, 10 or more grapes and 7 sliced strawberries.
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Grilled Ribeye Steak with Belle Joli St. Cab Sauce
Ingredients
| 4 Boneless ribeye steaks | 1/2 c Beef stock |
| 2 tb Peanut oil | 1 tb Balsamic vinegar |
| Salt and pepper | 1 tb Chopped shallot |
| 1 c Belle Joli St. Cab | 1 ts Chopped fresh Italian parsley |
Instructions
Brush steaks with oil and season with salt and pepper. Place wine in a saucepan over high heat. Simmer until reduced by half. Add the beef stock, Balsamic vinegar and shallot. Reduce again by half. Add the parsley. Prepare a fire in your barbecue. When ready, grill the steaks as soon as the flames subside. Serve with the Cabernet sauce. Serves 4 (or more) Notes: Savor with Belle Joli St. Cab
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Peaches with Belle Joli St. Cab and Raspberries
Ingredients
| 1 Bottle Belle Joli St. Cab | 6 Peaches, Yellow Or White |
| 6 oz Sugar | 4 oz Raspberries |
Instructions
Pour the wine into a stainless steel saucepan. Add the sugar and the peaches. Bring to the boil then turn the heat down to a mild simmer. Leave the peaches to cook slowly until they are thoroughly tender (about 20 minutes or so). Lift them out with a draining spoon and set aside in a serving dish. Turn the heat up and let the liquid boil until it is slightly syrupy. Taste it for sweetness. Add more caster sugar or honey if you think it needs it. Pour the syrup over the peaches, scatter over the raspberries and leave to cool. Chill in the fridge, turning the peaches occasionally in their syrup. NOTES : An old-fashioned sort of dessert (you couldn’t call it a pudding) that is probably best served chilled. Cream or yogurt is tempting, but not strictly necessary.
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Holiday Cookies with Belle Joli St. Cab
Ingredients
| 12 ounces bittersweet chocolate, chopped | 1/4 cup unsalted butter |
| 1/2 cup plus 2 tbsp. all-purpose flour | 1 cup almond meal |
| 3/4 tsp. baking powder | 1/2 tsp. salt |
| 3 large eggs | 1/2 cup sugar |
| 6 tbsp (but don’t feel limited to just that, trust us) Belle Joli St. Cab | Granulated sugar and powdered sugar (for rolling) |
Directions
Melt the chocolate and butter in a bowl over simmering water, stirring occasionally with a rubber spatula. Remove from heat and set aside.
Meanwhile, combine dry Ingredients in a bowl and set aside.
In a mixing bowl, whisk together eggs and sugar (just to combine, don’t overdo it). Stir in Belle Joli St. Cab. Add the reserved chocolate mixture and mix well to combine, then stir in the dry Ingredients just until incorporated. Cover the bowl with plastic wrap and refrigerate until mixture is firm enough to shape (recommend 3-4 hours at a minimum).
Form chilled mixture into one-inch balls (may want to use an ice-cream scoop to help). Roll the balls in the granulated sugar, then in powdered sugar and place them on cookie sheets (covered with parchment or Silpat), leaving about one-inch in between. Bake each cookie sheet at 350-degrees for 10-12 minutes (balls should split apart).
That’s it, it’s that easy! Enjoy!
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Venison Medallions with Cherry-Wine Sauce
Ingredients:
| 1/2 cup Belle Joli’ Mon Cherry (Cherry Wine) | 1/2 cup Dried tart cherries |
| 1/2 tsp Dried thyme | 14 1/4 oz Fat-free beef broth |
| 16 whl allspice | 16 Juniper berries, optional |
| 1/2 tsp Salt, divided | 1/8 tsp Pepper |
| 6 Venison tenderloin steaks 4 ounces each -about 1 1/2 inch thick | 2 tsp Margarine |
| Cooking spray | 1/2 cup Minced shallots |
| 2 Garlic cloves, minced | |
| 2 tsp Water | |
| 1 tsp Cornstarch |
Directions:
1. Combine first 4 Ingredients in a small saucepan. Bring to a boil. Remove from heat. Cover; set aside.
2. Place allspice and juniper in a spice or coffee grinder; process until finely ground. Sprinkle 1/2 teaspoon allspice mixture, 1/4 teaspoon salt, and pepper over venison. Melt margarine in a skillet coated with cooking spray over medium-high heat. Add venison; cook 5 minutes on each side or until browned. Reduce heat to medium; cook 3 minutes on each side or until desired degree of doneness. Remove venison from skillet; keep warm.
3. Add shallots and garlic to skillet, saute 2 minutes. Add cherry mixture, 1 teaspoon allspice mixture, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1 cup (about 3 minutes). Combine water and cornstarch; add to cherry mixture. Bring to a boil; cook 1 minute, stirring constantly. Serve sauce with venison.
Yield: 6 servings (serving size: 3 ounces venison and 2 tablespoons sauce).
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Molten Spiced Chocolate Cabernet Cakes
Ingredients
| 4 oz. semi-sweet baking chocolate | 1/2 cup (1 stick) butter |
| 1 tbsp. Belle Joli St. Cab | 1 tsp. Vanilla |
| 1 cup confectioners’ sugar | 2 eggs |
| 1 egg yolk | 6 tbsp. flour |
| 1/4 tsp. Saigon Cinnamon | 1/4 tsp. Ground Ginger |
Directions
Butter 4 (6 oz) custard cups or souffle dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on high 1 minute or until butter is melted. Whisk until chocolate is completely melted. Stir in wine, vanilla, and sugar until blended. Whisk in eggs and yolk. Stir in remaining ingredients. Spoon evenly into prepared dishes.
Bake in preheated 425F oven 15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Loosen edges with knife. Invert onto serving plates. Sprinkle with confectioners’ sugar, if desired.
Makes 4 servings.
