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.
It’s the rhubarb that adds the tang to this sweet and spicy barbeque sauce. Slather it on chicken or ribs during the last five minutes of grilling, a rule with all sauces that contain sugar.
This butter accompanies the Grilled Rib Eye Steak recipe.
A six-ingredient sauce.
The B-B-Que sauce for these burgers adds a nice tangy flavor.
This savory take on classic bread pudding will only be as good as the tomatoes that go into it so be sure the tomatoes are at their peak of flavor and ripeness. For an added burst of flavor, add two tablespoons of chopped sun dried tomatoes.
An easy appetizer that has stood the test of time
This recipe will need to cook for 3 1/2 to 6 hours.
The is traditional chilled soup, with plenty of vegetables.
A hearty corn casserole