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Culinary Recipes

Blackberry Sorbet

2 tsp unflavored gelatin
1/4 cup cold water
1/2 cups fine granulated sugar
2 cups Tomasello Blackberry Wine
2 tablespoons fresh lemon juice
1 egg white
2 tablespoons sugar

Soften gelatin in 1/4 cup cold water. Heat wine and sugar in saucepan over low heat until sugar is completely dissolved and mixture begins to simmer. Remove from heat and add lemon and softened gelatin. Stir for 1 minute or until gelatin is completely dissolved. Cover and freeze in mixer bowl until sides are solid and the middle is slushy (about 2‐3 hours). Beat with electric mixer until frothy, about 1 minute. Beat egg white until soft peaks form, add 2 tablespoons sugar and beat until peaks are stiff, gently fold in wine mixture. Freeze in an ice cream machine according to manufacturer’s instructions. Transfer sorbet to a container, cover, and freeze for at least 4‐6 hours to firm up.

Blackberry Sorbet

2 tsp unflavored gelatin
1/4 cup cold water
1/2 cups fine granulated sugar
2 cups Tomasello Blackberry Wine
2 tablespoons fresh lemon juice
1 egg white
2 tablespoons sugar

Soften gelatin in 1/4 cup cold water. Heat wine and sugar in saucepan over low heat until sugar is completely dissolved and mixture begins to simmer. Remove from heat and add lemon and softened gelatin. Stir for 1 minute or until gelatin is completely dissolved. Cover and freeze in mixer bowl until sides are solid and the middle is slushy (about 2‐3 hours). Beat with electric mixer until frothy, about 1 minute. Beat egg white until soft peaks form, add 2 tablespoons sugar and beat until peaks are stiff, gently fold in wine mixture. Freeze in an ice cream machine according to manufacturer’s instructions. Transfer sorbet to a container, cover, and freeze for at least 4‐6 hours to firm up.

Filet Mignon With Blackberry Wine Reduction

10 oz. Tomasello Blackberry Wine
2 ‐ 8 oz. center‐cut Filet Mignon, trimmed and skinned
1 white onion, medium‐sized, julienned
2 tbs. extra virgin olive oil
Salt and ground pepper to taste

Rinse filets in cool water and pat dry with a clean paper towel. Season filets on both sides with salt and pepper and set aside on plate. Julienne the onions and set aside. Set oven to low heat – approximately 170 degrees Fahrenheit. Heat skillet to medium high temperature using 1 tbs. of olive oil. Sear filet on both sides to your liking. Set in oven‐proof plate and place in oven to keep warm. Using the same pan, sauté the onion adding remaining olive oil, caramelizing them to a golden brown. Deglaze onions in pan with Tomasello Blackberry Wine. Increase heat in oven to 350 degree to desired, being careful not to over‐cook. Meanwhile, reduce wine with onions to a thick, saucy consistency by raising temperature in pan and stirring rapidly with a wooden spoon. Remove filet from oven and plate. Pour sauce liberally over filet.

Filet Mignon With Blackberry Wine Reduction

10 oz. Tomasello Blackberry Wine
2 ‐ 8 oz. center‐cut Filet Mignon, trimmed and skinned
1 white onion, medium‐sized, julienned
2 tbs. extra virgin olive oil
Salt and ground pepper to taste

Rinse filets in cool water and pat dry with a clean paper towel. Season filets on both sides with salt and pepper and set aside on plate. Julienne the onions and set aside. Set oven to low heat – approximately 170 degrees Fahrenheit. Heat skillet to medium high temperature using 1 tbs. of olive oil. Sear filet on both sides to your liking. Set in oven‐proof plate and place in oven to keep warm. Using the same pan, sauté the onion adding remaining olive oil, caramelizing them to a golden brown. Deglaze onions in pan with Tomasello Blackberry Wine. Increase heat in oven to 350 degree to desired, being careful not to over‐cook. Meanwhile, reduce wine with onions to a thick, saucy consistency by raising temperature in pan and stirring rapidly with a wooden spoon. Remove filet from oven and plate. Pour sauce liberally over filet.

Blueberry Wine Vinaigrette

½ cup Tomasello Blueberry Wine
2 tbs. Dijon mustard
1 finely minced shallot
½ cup sugar
¼ cup apple cider vinegar
1 cup canola oil
Salt and pepper to taste

Combine mustard, shallot and sugar until well incorporated. Whisk in half the oil (1/2 cup) until mixture thickens, then whisk in all the apple cider vinegar. Finish by whisking in remaining oil, Blueberry Wine and adding salt and pepper to taste.

Blueberry Wine Vinaigrette

½ cup Tomasello Blueberry Wine
2 tbs. Dijon mustard
1 finely minced shallot
½ cup sugar
¼ cup apple cider vinegar
1 cup canola oil
Salt and pepper to taste

Combine mustard, shallot and sugar until well incorporated. Whisk in half the oil (1/2 cup) until mixture thickens, then whisk in all the apple cider vinegar. Finish by whisking in remaining oil, Blueberry Wine and adding salt and pepper to taste.

Blueberry Gelato

5 oz. whole milk
3 oz. heavy cream
2 1/2 oz.sugar
10 oz. Tomasello Winery Blueberry Wine

Mix milk, cream, and sugar in a saucepan and heat on medium to 180 degrees Fahrenheit. Cool in the refrigerator overnight. Add wine and freeze in an ice cream machine according to manufacturer’s instructions. Transfer gelato to a container, cover, and freeze for at least 4‐6 hours to firm up

Blueberry Gelato

5 oz. whole milk
3 oz. heavy cream
2 1/2 oz.sugar
10 oz. Tomasello Winery Blueberry Wine

Mix milk, cream, and sugar in a saucepan and heat on medium to 180 degrees Fahrenheit. Cool in the refrigerator overnight. Add wine and freeze in an ice cream machine according to manufacturer’s instructions. Transfer gelato to a container, cover, and freeze for at least 4‐6 hours to firm up

Cranberry Orange Relish

4 cups (1 pound) fresh cranberries
2 cups (2‐3) apples, pared, cored and quartered
1 cup walnuts
1/2 cup Tomasello Cranberry Wine
2 ½ tbsp. lemon juice
1 ¾ cup sugar
1 cup orange marmalade

Put ½ the cranberries apples and walnuts in a processor or blender. Process until mixture is evenly chopped. Transfer to medium sized bowl. Repeat with remaining half. Combine with Tomasello Cranberry wine, lemon juice, sugar and marmalade. Store in refrigerator overnight.

Cranberry Orange Relish

4 cups (1 pound) fresh cranberries
2 cups (2‐3) apples, pared, cored and quartered
1 cup walnuts
1/2 cup Tomasello Cranberry Wine
2 ½ tbsp. lemon juice
1 ¾ cup sugar
1 cup orange marmalade

Put ½ the cranberries apples and walnuts in a processor or blender. Process until mixture is evenly chopped. Transfer to medium sized bowl. Repeat with remaining half. Combine with Tomasello Cranberry wine, lemon juice, sugar and marmalade. Store in refrigerator overnight.

Grilled Chicken With Raspberry Wine Reduction Glaze

1 tbs. olive oil
¼ finely chopped onion
2 tsp. minced garlic
3 tsp. chipotle in adobo, chopped
¼ tsp. fresh jalapeño minced
1 cup fresh raspberries
1 cup Tomasello Raspberry Wine
¼ cup cider vinegar
3 tbs. sugar
½ tsp. salt
1 tbs. fresh rosemary
1 tbs. fresh thyme
2 tsp. salt
1 tsp. black pepper

Heat the olive oil in a small saucepan until hot.  Add onions and cook, stirring, until soft and the onions turn light golden brown. Add garlic and sauté for 1 minute. Add the chipotle chilies and jalapeño. Cook, stirring continuously, for 1 minute. Add the raspberries and cook for 2 to 3 minutes. Add the raspberry wine and vinegar, stir to deglaze the pan. Add sugar and salt, bring to a boil. Reduce the heat to medium low and simmer until thickened and reduced by half, 20 to 25 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on solids to remove extract as much liquid as possible. Reserve ¼ cup glaze in separate bowl. Combine fresh rosemary, thyme, salt and pepper in small bowl.  Season chicken breasts with herb mixture. Preheat grill to 400 F.  Brush grill to clean and coat with oil. Place chicken breasts on grill and baste with glaze. Cook for 6 minutes. Turn breasts over and baste with glaze again.  Cook an additional 6 minutes or until internal temperature registers 165 F.  Remove from grill and serve. Warm reserved glaze in small saucepan and pass around table for guests to drizzle on chicken breasts.

Grilled Chicken With Raspberry Wine Reduction Glaze

1 tbs. olive oil
¼ finely chopped onion
2 tsp. minced garlic
3 tsp. chipotle in adobo, chopped
¼ tsp. fresh jalapeño minced
1 cup fresh raspberries
1 cup Tomasello Raspberry Wine
¼ cup cider vinegar
3 tbs. sugar
½ tsp. salt
1 tbs. fresh rosemary
1 tbs. fresh thyme
2 tsp. salt
1 tsp. black pepper

Heat the olive oil in a small saucepan until hot.  Add onions and cook, stirring, until soft and the onions turn light golden brown. Add garlic and sauté for 1 minute. Add the chipotle chilies and jalapeño. Cook, stirring continuously, for 1 minute. Add the raspberries and cook for 2 to 3 minutes. Add the raspberry wine and vinegar, stir to deglaze the pan. Add sugar and salt, bring to a boil. Reduce the heat to medium low and simmer until thickened and reduced by half, 20 to 25 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on solids to remove extract as much liquid as possible. Reserve ¼ cup glaze in separate bowl. Combine fresh rosemary, thyme, salt and pepper in small bowl.  Season chicken breasts with herb mixture. Preheat grill to 400 F.  Brush grill to clean and coat with oil. Place chicken breasts on grill and baste with glaze. Cook for 6 minutes. Turn breasts over and baste with glaze again.  Cook an additional 6 minutes or until internal temperature registers 165 F.  Remove from grill and serve. Warm reserved glaze in small saucepan and pass around table for guests to drizzle on chicken breasts.