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Sweets & Treats

Have a great recipe using Tomasello wine? Share it with us at wine@tomasellowinery.com to be featured!

Artisan Orchard Cider Bread

3 Cups Flour
3 Teaspoons Baking Powder
1 Teaspoon Salt
¼ Cup Sugar
12 Ounces TW Hard Apple Cider
*Add more if the mixture is too sticky
1 Tablespoon Melted Butter

Combine Dry Ingredients & Cider In Mixing Bowl
Pour Into Greased 8 ½ x 4 ½ Pan &  Top With Melted Butter
Bake for 1 Hour at 350° F

Blackberry Sorbet

2 Teaspoons Unflavored Gelatin
¼ Cup Cold Water
½ Cup Fine Granulated Sugar
2 Cups TW Blackberry Wine
2 Tablespoons Lemon Juice
1 EggWhite
2 Tablespoons Sugar

Soften Gelatin In Cold Water
Heat Wine & Sugar Over Low Heat Until Sugar Is Dissolved
Remove From Heat, Add Lemon & Gelatin & Stir
Cover & Freeze For 2-3 Hours, Then Beat With Mixer Until Frothy
Beat Egg White Until Soft Peaks Form, Add Remaining Sugar & Fold In Wine Mixture
Transfer To Container & Freeze For 4-6 Hours

Blueberry Gelato

5 Ounces Whole Milk
3 Ounces Heavy Cream
2 ½ Ounces Sugar
10 Ounces TW Blueberry Wine

Mix Milk, Cream, & Sugar On Medium Heat & Cool Overnight
Add Wine & Freeze For 4-6 Hours

Blueberry Wine Vinaigrette

½ Cup TW Blueberry Wine
2 Tablespoons Dijon Mustard
1 Shallot, Finely Minced
½ Cup Sugar
¼ Cup Apple Cider Vinegar
1 Cup Canola Oil
Salt & Pepper To Taste

Combine Mustard, Shallot, & Sugar
Whisk In ½ Cup Oil Until Mixture Thickens, Then Add ACV
Add Remaining Oil, Wine, Salt, & Pepper

Cabernet Sauvignon Demi-Glacé

8 Ounce Center Cut Filet
Montreal Steak Seasoning
¾ Cup Chopped Shallots
1 Cup TW Cabernet Sauvignon
2 Cups Demi-Glacé
½ Cup Butter

Season, Sear, & Cook Filet To Desired Temperature
Sautè Shallots In Oiled Pan Until Tan In Color
Add Wine & Reduce By ¼
Add Demi-Glacé & Simmer Until Thick
Remove From Heat & Whisk In Butter
Plate Filet & Top With Demi-Glacé

Cranberry-Orange Relish

4 Cups Fresh Cranberries
2 Cups Apples, Cored & Quartered
1 Cup Walnuts
½ Cup TW Cranberry Wine
2 ½ Tablespoons Lemon Juice
1¾ Cup Sugar
1 Cup Orange Marmalade

Blend Apples, Cranberries, & Walnuts Until Evenly Chopped
Transfer To Bowl, Add Wine, Lemon Juice, & Marmalade
Store In Refridgerator

Lakeside Lemonade
*Makes 12 Ice Pops*

¼Cup Gin
1½ Cup Lemonade
2 Cups TW Ranier White
Blueberries & Lemon Slices
Basil Leaves

Place Fruit In Ice Pop Molds
Combine Liquids & Pour Over Fruit
Top With Basil, & Freeze Overnight

Sweets & Treats

Artisan Orchard Cider Bread

3 Cups Flour
3 Teaspoons Baking Powder
1 Teaspoon Salt
¼ Cup Sugar
12 Ounces TW Hard Apple Cider
*Add more if the mixture is too sticky
1 Tablespoon Melted Butter

Combine Dry Ingredients & Cider
Pour Into Greased 8 ½ x 4 ½ Pan
&
 Top With Melted Butter
Bake for 1 Hour at 350° F

Blueberry Gelato

5 Ounces Whole Milk
3 Ounces Heavy Cream
2 ½ Ounces Sugar
10 Ounces TW Blueberry Wine

Mix Milk, Cream, & Sugar On Medium Heat & Cool Overnight
Add Wine & Freeze For 4-6 Hours

Blueberry Wine Vinaigrette

½ Cup TW Blueberry Wine
2 Tablespoons Dijon Mustard
1 Shallot, Finely Minced
½ Cup Sugar
¼ Cup Apple Cider Vinegar
1 Cup Canola Oil
Salt & Pepper To Taste

Combine Mustard, Shallot, & Sugar
Whisk In ½ Cup Oil Until Mixture Thickens, Then Add ACV
Add Remaining Oil, Wine, Salt, & Pepper

Cabernet Sauvignon
Demi-Glacé

8 Ounce Center Cut Filet
Montreal Steak Seasoning
¾ Cup Chopped Shallots
1 Cup TW Cabernet Sauvignon
2 Cups Demi-Glacé
½ Cup Butter

Season, Sear, & Cook Filet 
Sautè Shallots Until Tan In Color
Add Wine & Reduce By ¼
Add Demi-Glacé & Simmer Until Thick
Remove From Heat & Whisk In Butter
Plate Filet & Top With Demi-Glacé

Cranberry-Orange Relish

4 Cups Fresh Cranberries
2 Cups Apples, Cored & Quartered
1 Cup Walnuts
½ Cup TW Cranberry Wine
2 ½ Tablespoons Lemon Juice
1¾ Cup Sugar
1 Cup Orange Marmalade

Blend Apples, Cranberries, & Walnuts Until Evenly Chopped
Transfer To Bowl, Add Wine,
Juice, & Marmalade
Store In Refridgerator

Lakeside Lemonade
*Makes 12 Ice Pops*

¼Cup Gin
1½ Cup Lemonade
2 Cups TW Ranier White
Blueberries & Lemon Slices
Basil Leaves

Place Fruit In Ice Pop Molds
Combine Liquids & Pour Over Fruit
Top With Basil, & Freeze Overnight