Jill M. Rohrbach
Here are three recipes from Mount Bethel Winery and a link to more dishes including entrees and desserts.
Big Daddy Crab Spread
1/2 pound (2 sticks) butter, at room temperature
1 tablespoon Big Daddy Port (or any sherry you have on hand)
1 teaspoon lemon zest
1 pinch of salt
¼ tsp black pepper
¼ tsp garlic powder
1 pinch of Cayenne pepper
2 (3-ounce) packages cream cheese, softened
2 tablespoons chopped onion
1 pound crumbled crab (options: 1 pound shrimp, shelled, de-veined, and cooked or if you have shellfish allergies you can use imitation crab)
Paprika, for garnish
Put all the ingredients except the crab (or shrimp or imitation crab) and paprika into a food processor. Process until well mixed. Drop in crab (shrimp or imitation crab) and process until it is at your desired consistency. (This recipe can be pureed to a smooth consistency or left with chunky pieces of crab/shrimp/imitation crab). Garnish with paprika. Serve on crackers as an appetizer.
Crumbled Feta cheese (about ¼ of a cup)
Shredded Parmesan Cheese (about ¼ of a cup)
Shredded Mozzarella Cheese (about ½ cup)
Shredded Sharp Cheese (about ½ cup)
1 package of Mushrooms (stems removed)
Bacon (about a handful; real bacon bits work well)
¼ pound of breakfast Sausage (browned into finely ground pieces)
Diced onions (about ¼ cup)
Dollop of sour cream
Red Wine (just enough to cover the bottom of the pan) I like to use Domaine Montel Cynthiana Wine
In a bowl combine all of the cheeses (you can use any cheeses that you like in any amount that you like), bacon, onions and the spoonful of sour cream. Brown and drain the sausage. Add the browned the sausage into the bowl with the rest of the ingredients while it is still hot (the heat helps “stick” all of the ingredients together – if you put it in cold then you will need to use more sour cream). Stir this all together until it can be “clumped” into spoonfuls to be placed into the mushroom cap.
Once all of the mushroom caps have been filled they should be place in a Pyrex dish. At the bottom you can add a small amount of red wine, we use Cynthiana. Cook at 325 for about 15-25 minutes depending on how cooked you want the mushrooms.
Strawberry Wine Spritzer
This is a wonderful drink for a hot day or a midday brunch or Bridal Shower:
One bottle of Strawberry Wine
One bottle (2 liters) of Seltzer Water (I use flavored Canada Dry or Ozarka water)
Mix this in a large punch bowl, place some fruit wedges put in for garnish (sliced strawberries, orange slices, etc…)
You can also prepare this per glass, I just mix it about half and half. You can adjust to fit your personal tastes.
You can also mix this with many other Mount Bethel wines, try this recipe and substitute the Strawberry Wine with: