Recipe list:
  
    Concord Grape Crunch
    Basic Concord Grape Filling
    Frozen Wine Cocktails
    Hot spiced (Mulled) wine
    Pete's Chardonnay Chicken
    Winemaker's Pretty Cheesie Potato Soup

    




Donna Mowen's Apple Concord Chili




Brown 3 lbs. of hamburger and drain.
 Add seasoning mix (see recipe below).
 Add:
 1 28 oz can crushed tomatoes or tomato puree
 1/8 cup dark karo syrup
 1/3 cup Byrd Cellars Apple Concord wine
 1 10oz. Can Rotel tomatoes and green chilis
 Add 1 large can kidney beans and 1 regular can black beans
 Simmer and serve. The longer you simmer the better it tastes. I usually simmer for about an hr. I like to serve it with shredded cheddar and sour cream on top.

 Seasoning.
 1 tbsp chili powder
 1 tbsp red pepper flakes
 1 tbsp powdered onion
 1tbsp powdered garlic
 1 tbsp white sugar
 1 tbsp cumin
1 tbsp parsley
 2 tsp salt

 

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BYRD CELLARS™ Frozen Wine Drink!!! 
     
    1 Package of Byrd Cellars™ Apple Strawerry Mix (12 oz.) Temporarily out of stock
    1 Bottle of Byrd Cellars™ Apple or Apple Concord Wine (750 ml) (Order now)
    Ice (to fill a 45 oz. blender)

                Note: Our dry mix is completely without alcohol and therefore you can make a no-alcohol version   too.  Just add 3 cups of cold water or cold apple juice instead of wine.

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Byrd Cellars Hot Spiced Wine (Home Version)


½ cup water

½ cup sugar

4 sticks of cinnamon

5 whole cloves

1 orange, sliced

1 lemon, sliced

2 bottles of Byrd Cellars Raven Red, Byrd (Order now) Cellars Apple wine or our Winter Solstice wine

Combine and boil the water, sugar, cinnamon, & cloves for 5 minutes

Add the wine & sliced fruit

Stir, cover, and simmer for 40 minutes

Preserving requires a sterilized container.
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Pete's  Chardonnay Chicken 

               Pete (with Posh) ------>
                                                                  

Pound out 4 boneless chicken breasts until 1/8 to 1/4" thick.  Coat with a mixture of flour salt and pepper.  Dip in an egg wash (1 egg white mixed with a cup of water).  Coat with Panko bread crumbs. Saute in a heated pan of butter and fresh garlic.  Spoon 4 ounces of BYRD CELLARS CHARDONNAY WINE JELLY into the mixture.  Add the chicken.  Sprinkle with capers and cover simmering for about 20 minutes. Mmmmmm .....  woof!

Optional:  If you can find them, substitute caper flowers for the caper buds.  Place some on top of the chicken AFTER removing the chicken from the pan or use both the buds and the flowers for a more decorative robust dish.  Serve with a light buttered linquini pasta. 



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Winemaker's Pretty Cheesie Potato Soup 

5 large Baking potatoes
2 sticks salted butter
2/3 cup all purpose flour
3⁄4 teaspoon salt
1⁄2 teaspoon pepper
6 cups milk
5 spring onions, sliced thin
8 oz. sour cream
1⁄2 cup real bacon bits
1 cup cheddar cheese

Microwave potatoes 15-18 minutes or until done and set aside. In a large pot, melt butter over low heat. Sift flour and whisk into butter. Add salt & pepper. Pour milk slowly while whisking until well blended. Cut potatoes in half, scoop with spoon and add to mixture.  Add onions, sour cream and bacon bits.  Cook over low heat for 45 minutes, stirring every 15 minutes to prevent sticking. Add cheese and cook 10 more minutes.  When serving, sprinkle with bacon bits and ......ENJOY

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Concord Grape Crunch 

1 c. uncooked rolled oats

½ c. all purpose flour

1 c brown sugar

½ c. butter or margarine

2 c. Basic Concord Grape Filling

 

Heat oven to 350 degrees.  Mix oats, flour and brown sugar.  Cut in butter or margarine until crumbly.  Place half of this mixture in an 8 x 8 greased cake pan.  Cover with grape filling.  Sprinkle rest of flour mixture on top.  Bake 45 minutes at 350 degrees.  Serve hot  squares topped with scoops of vanilla ice cream or cool and cut into cookie bars.

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Basic Concord Grape Filling 

6 cups Concord grapes

2 c. sugar

6 Tbsp. cornstarch

1 Tbsp. lemon juice

Remove grapes from stem and wash.  Measure six cups grapes.  Slip skins from grapes, set skins aside.  Bring pulp to a boil.  Reduce heat and simmer 5 minutes.  Press through a sieve to remove seeds.  Add skins to pulp, bring to a boil and simmer for 20 minutes.  Combine cornstarch and sugar, mixing until well blended.  Add this and the lemon juice to pulp and skin mixture, bring to a boil again and cook 5 minutes or until thick.  Cool.  May be stored in a tightly covered container in refrigerator for several days or frozen. 

To can: Process 20 minutes in boiling water bath. 
Note: Grapes may be put in the blender for a few seconds after adding skins. 
Makes about 4 ½ cups.

Use for pie, over ice cream or filling in other grape recipes.