Christmas Sangria

1 Bottle RavenWood* wine

1 C Cranberry Juice

1 C Pomegranate Juice

1/3 C Grand Mariner

3/4 C Cinnamon Simple Syrup

Mix ingredients together in large pitcher with Ice…. and enjoy.

or for a twist serve warmed.

*RavenWood - WineKitz Metral Place In-House Special Blend Wine.

 FROZE ROSE

1 Bottle of *Chardonnay or Sauvignon Blanc

~(pour into a 9x12” baking pan and place in the freezer)

In blender add:

2-4 oz Gin/or Vodka/or Tequila

3 1/2 oz Strawberry Syrup

In-fuse 1/2 sugar

Add frozen our *Chardonnay and Blend.

~Strawberry Syrup~

In a pot add:

8-10 Cut Strawberry’s,

1 C sugar,

4 oz water,

Muddle and warm to a liquid.

Cool and save in jar.

1000 Blossoms (Elderfower)

1 1/2 -2 oz St. Germain Elderfower Liqueur

2 oz our *California Sol* Dry White wine

4 oz Club soda for a dry or Sprite for a sweeter.

serve in a cocktail glass with Ice

slice of lemon as garnish.
*California Sol found at our location.

Famous Semous Pot Roast

40 years proven to be amazing.

350* oven

CHUCK ROAST

2 tbsp four

2 tbsp oil

1/2 C beef broth

1/2 C Red Wine *Merlot

1 tsp Basil

1/2 tsp Marjoram

1/2 tsp Thyme

1/2 tsp Salt/pepper

8 pearl onions or 1 red onion

6 Potatoes

6 carrots

3 chopped celery

Cook 4 hours check after 3 for roast to fall apart .

* a paring to a Pot Roast is our fine *Cabernet Sauvignon* or our fine In-house *RavenWood*

CB’S Cream of Mushroom Soup

Ingredients - Servings for 6

2tbsp Salted butter

1 cup chopped onion

2 cloves minced garlic

1 cup chopped white button mushrooms

1 cup chopped white cremini mushrooms

1 cup chopped shiitake mushrooms

1 tsp salt/pepper

2 tbsp flour

1/4 cup white wine (our *Whitesands is always a hit)

4 cups vegetable stock

1/3 C Heavy Cream

Garnish use a sprig of fresh parsley

PREP

1. In a large sause pan cook butter, onions, garlic until its translucent - about a minute.

2. Add mushrooms, salt, pepper, until brown - about 5 minutes

3. Add flour and coat the mushrooms until all combined

4. Add white wine and stir 1 minute

5. Add veggie stock stir another 15 minutes

6. Add heavy cream to combine all ingredient

7. Blend all together in a blender or use an immersion blender.

8. Serve hot and Garnish with Parsley and enjoy.

Another variation is P**t Style Wine Mushroom soup

Ingredients

• 1/4 cup butter

• 1lb of cremini mushrooms Chopped

• 3 cloves grated garlic

• 1tbsp thyme leaves chopped

• 1/4 cup flour

• 1 cup P**t Style Wine (We make an amazing in house *sweet desert wine)

• 4 cups chicken stock

• 2 cups light cream

• grated nutmeg

• salt/pepper

• Thyme leaves for garnish

PREP

1. In large sauce pan melt butter, add mushrooms to saute about 5 minutes, add garlic into pot, stir in mushrooms and thyme and cook another 5 minutes.

2. Add flour over mushrooms, pore in red wine (port) stir , add chicken stock, remove from hear and puree with immersion blender.

3. Return to heat and add remaining stock and the sliced mushrooms. bring to boil, turn down to simmer, for 30 minutes.

   Serve with crusty bread and Enjoy.

   *** We have an amazing Apres p**t Styles, as well as our In House P**t styles.

   P**T- we are not allowed to use that word in our vocabulary. Also known as a cruise ship dock. ;-)

Seared Scallops with White Wine (serves 4)

• 6 large scallops

• 1 bunch of spinach

• 1/2 cup White Wine Chardonnay (or our FAB 5 IslandSands would suit nicely)

• 1/4 cup parsley, chopped

• 4 tbsp olive oil

• 1 tbsp butter

• salt and pepper

  In a small pan heat the wine and let sit. Then heat large pan over med heat with half of the oil. Season scallops with salt and pepper on both sides and place in pan for 2-3 minutes. Meanwhile heat the other pan with remaining oil, add spinach, season with salt and pepper and toss coat. when cooked remove, mix with the scallops and serve over pasta of choice.