The Frontenac wine grape is a versatile variety that has found a home at the Maize Valley Winery. Relatively new in the wine making world, it bravely stands up to sub zero temperatures and unpredictable winters. Not as bold and dry as a Cabernet but not as sweet as a Concord wine, it earned the label “Middle of the Road” and goes well with grilled meats like this flavorful cut. If there are leftovers, add them to a salad the next day.
The tiny cousins of carving pumpkins with names like Munchkins, Little Goblins and Jack Be Nimble are perfect single serving, edible containers for sweet filling like ice cream pudding or custards. Don’t forget that savory options like rice and risotto dishes are good options, too.
Use Cabernet, Dark Zinfandel or Merlot for the wine sauce.
A six-ingredient sauce.
One-pot meals are not only wonderful time savers and easy clean up but they allow wonderful ingredients like smoked sausage, apples and cabbage to mingle together for great taste in every bite.
Rolled oats and Grapenuts cereal add whole grain goodness to this cranberry, coconut, and walnut granola.
For the Browned Butter Frosting, additional butter and confectioners’ sugar is required.
A layered bar cookie with chocolate and pecans, yum!
Here’s a quick cookie recipe that uses corn flakes cereal.
Sweet and spicy peach chutney is the perfect topping and compliment for a creamy wheel of tangy Brie. Leaving the edible rind of the cheese intact helps the wheel to hold its shape as it warms.