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Walnut Hill
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Walnut Hill Winery is a family owned winery in Blairsville, PA. We opened in March, 2008. We enjoy creating our award-winning wine and sharing it with friends!
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WALNUT HILL WHITE WINE CAKE
1 box yellow cake mix
4 eggs
1 sm. pkg. instant vanilla pudding3/4 cup oil
½ cup brown sugar
3/4 cup water
½ cup sugar
½ cup white wine **I use Seyval
2 tsp. cinnamon
Mix dry ingredients. Add eggs, liquids and mix until blended. Pour into well greased bundt pan. Bake at 350 degrees for 45-50 minutes.
Mix ¼ white wine and ½ cup confectioners’ sugar. Bring to a boil in a saucepan. Pour hot mixture over hot cake and let stand in pan at least 1 hour.
Baked Brie with Chipotle Raspberry Sauce
1 package phyllo dough
1 wheel brie
1/2 cup (1 stick) butter, melted
1 package frozen raspberries
1/2 cup Walnut Hill Fredonia
1 tablespoon chipotle chiles, pur?ed
Sugar, to taste
Place raspberries in small saucepan. Add red wine and chipotle chilies; cook mixture over medium heat until berries are soft. Add sugar as needed. Puree mixture in a blender; set aside.
Lightly butter 1 sheet of phyllo dough; repeat, then top with one more layer of phyllo dough. Cut phyllo dough into 6 squares, then cut dough into triangles. Place a piece of brie in the middle of each phyllo dough square, then fold the tip of the phyllo dough up around brie. Bake 5 to 7 minutes in a 450 degree F oven.
Serve topped with sauce.
Spaghetti Sauce
1 pound spaghetti or linguine
Salt
3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan
4 garlic cloves, finely chopped
2 pinches of crushed red pepper flakes
½ cup Walnut Hill Riesling (a couple of glugs)
Zest of 2 lemons, 1 lemon juiced
½ cup heavy cream (eyeball it)
Handful of flat-leaf parsley, chopped
Freshly grated Parmigiano- Reggiano or Pecorino Romano cheese
1. Bring a large pot of water to a boil. Add the pasta and salt the water liberally. Cook the pasta until al dente, 6 to 7 minutes.
2. While the pasta cooks, heat a deep skillet over low heat and add the EVOO, 3 turns of the pan. When the olive oil is warm, add the garlic and red pepper flakes. Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and lemon zest and boil to reduce the wine by half, about 3 minutes.
3. When the pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce and stir in the heavy cream. When the cream is warmed through, whisk the lemon juice into the sauce and season with salt. Drain the pasta and toss with the sauce, then let the pasta stand for 1 minute so it can soak up a little of the sauce and lots of flavor. Toss with the parsley, basil and a couple handfuls of grated cheese, then serve immediately. Pass around the extra cheese at the table.
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