Visit the Winery: Recipes

Food & Wine Pairing Month Recipes

Each Saturday through the end of 2012, we'll be pairing one or more wines with some great recipes. You can print out the recipes from here, but be sure to stop by the winery to sample this deliciousness along with the recommended pairing.

 

 

Week 4:(Two recipes this week!)


Curry Chicken Cheese Ball
from Southern Living 1985

1- 8 oz. cream cheese, softened
1 cup chopped cooked chicken
3/4 cup almonds, toasted
1/3 cup mayonnaise
2 T. Chutney, chopped
1 T. Curry powder
Chopped parsley
Almond slices

Combine the cream cheese through parsley.  Form into a ball.  Roll ball into the almond slices.  Refrigerate until ready to serve.
Serve with assorted crackers.


 

Easy Chicken Liver Pâté

6 T. Butter
1 lb. chicken livers
1/3 cup shallots, minced
1 clove garlic, minced
1/2 tsp. Salt
1/4 tsp. Pepper
2 Tbsp. Capers
1 tsp. Thyme
1/4 cup brandy

Melt butter in a large skillet.  Add chicken livers and shallots.  Sauté 8-10 minutes until livers  are done. Pour all into a blender.  Add the remaining ingredients and blend until smooth. Pour into a greased pan and chill over night.  Spoon pate onto a lettuce lined serving dish. Garnish with parsley sprigs if desired.  Serve with assorted crackers.

 

 

 

Week 3: Spicy Queso Dip
(From Southern Living 2011)

1 small onion, diced
1 Tbsp. oil
1 clove garlic, minced
1 (16 oz.) pepper Jack pasteurized prepared cheese product, cubed
1 (10 oz) can diced tomatoes and green chiles
2 Tbsp.chopped fresh cilantro
Tortilla chips

1. Cook onion in hot oil in a large nonstick skillet over medium high heat 8 minutes or until tender.  Add garlic, and cook 1 minute. Remove from heat.

2. Combine cheese, tomatoes, and onion mixture in a large microwave safe glass bowl.  Microwave on HIGH 5 minutes stirring every 2 1/2 minutes.  Stir in cilantro. Serve with tortilla chips. Optional: Use a mini food warmer to keep warm.


-------------------------------------------------------

 

Week 2:(Two recipes this week!)

 

Brie Cheese Crisps

4-6 oz. Brie cheese with rind
1/2 c. Butter softened
1/2 c. Plain flour
1/8 tsp salt
1/8-1/4 tsp cayenne pepper depending on spiciness desired
1/4 tsp Worcestershire sauce
Paprika

Process Brie cheese and butter in food processor until fully blended.  Scrape down sides often.  Add flour and remaining ingredients and pulse until blended.  Divide dough in half and shape into  logs. Wrap in plastic and chill at least 8 hours.
Cut each log into thin slices and bake in a 375 degree oven for 8- 10 minutes or until lightly browned.  Use parchment paper or ungreased cookie sheet for baking.

 

Broccoli Pesto

1 lb. fresh broccoli florets
1/3 c. olive oil
3-4 garlic cloves thinly sliced
1/8 tsp crushed red pepper
1/3 c. parmesan cheese
1/4 c. toasted pine nuts or toasted walnuts
1/3 c. vegetable broth
2 Tbsp. fresh squeezed lemon juice
1/2 tsp. salt

Steam broccoli until tender. Place in a food processor.
Heat olive oil in a skillet over medium heat.  Add garlic and red pepper sautéing until garlic is lightly browned. Add garlic mixture, Parmesan cheese, nuts, broth, lemon juice and salt to broccoli in food processor. Process until smooth.
Cover and refrigerate up to 2 days. Garnish with toasted nuts.  Serve with toasted bread slices or assorted crackers.

 

-------------------------------------------------------

 

Week 1: Herbed Cheese Spread

 

1 8-oz less fat cream cheese

1 8-oz feta cheese

1/2 cup butter or smart balance, softened

4 Tbsp fresh parsley, chopped

3 Tbsp frech chives, chopped

1 Tbsp fresh tarragon, chopped

2 tsp. lemon zest

1 tsp. black pepper

1/2 tsp. salt

1 clove garlic, pressed

Dried parsley flakes and/or chopped pecans for garnish

Assorted crackers

 

Mix together all the ingredients listed except parsley flakes, pecans and crackers. Roll mixture into small logs or balls. Chill. Serve with assorted crackers.

Sign up to stay in the know!

Subscribe to our mailing list

* indicates required
Interest Areas

LOCATIONS

Discover the beauty of our two locations!

 

 

Wills Creek Winery

Winery & Tasting Room

 

10522 Duck Springs Road
Attalla, AL 35954


Phone: +1 256 538-5452

Hours: Monday - Saturday

10am - 6pm 

CLOSED on Sundays

______________________

 

Wills Creek Vineyards

      at the Windmill

 

12661 Duck Springs Road

Attalla, AL 35954

 

Phone: +1 256 538-5452

Hours: By appointment only.

This location is for private events.

Call for information, or visit us at

www.willscreekvineyards.com.