Chianti Cranberry Sauce

Chianti Cranberry Sauce

For a delicious quick appetizer pour Chianti Cranberry Sauce
over Cream Cheese or Brie and serve with crackers
a quick delicious appetizer that is perfect with a glass of wine.

Amaretto French Toast

Amaretto French Toast

Sliced Bread ( approximately 12 slices depending on bread)

4 eggs

1/2 C half and half ( can use milk for lower calorie option)

1tsp cinnamon

2 oz amaretto

1tsp vanilla


In a bowl beat eggs then add half and half, cinnamon, amaretto and vanilla. Heat pan on medium heat and either melt butter or
spray with non stick spray. Soak bread approximately 15 seconds on each side then place in hot greased frying pan. Cook for a few minutes on each side until toast is done.

Delicious served with syrup, DiVino's Black Mission Port Fig sauce or Caramelized bananas and pecans ( see below)

Optional caramelized banana with DiVino's cinnamon honey.
2 bananas
2 tsp Di Vino's dolcevita cinnamon honey.
1/4 C butter
( slice bananas and toss in dolcevita cinnamon honey. Melt the butter on medium heat then add bananas and cook until caramelized on both sides

Apple Strudel

APPLE STRUDEL
1/2 c. organic cane sugar

1/2 c. raisins

2 tbsp. lemon juice

2 Tbsp. Il DiVino's dolce vita cinnamon honey

1 1/2 c. toasted nuts ( walnuts or pecans)

8 Granny Smith apples

1 tbsp flour

10 sheets filo pastry, frozen type

1 stick of salted butter melted

Peel, core and slice apples into chunks. Add lemon juice, nuts ,raisins and DiVino's dolcevita cinnamon honey then sprinkle flour over the mixture and thoroughly mix together. Bake apple mixture on a greased cookie sheet for 30 minutes at 350 or until apples begin to soften. Set aside to cool and begin to prepare filo dough.

Take 8 to 10 filo sheets. Place on damp cloth. Brush each layer with butter and chose a few layers to brush with the dolcevita cinnamon honey. Be careful for they are thin and delicate. After you have placed the last layer of filo dough, put the cooled filling on the filo sheets.

Spread evenly. Roll up with the towel carefully. (Do not roll the towel in the filo sheets. The towel is merely used to assist in rolling.)

Bake at 375°F. for 10 minutes. Remove from oven. Put slits on top with a knife about every inch. Put in oven for 30 minutes. Every 10 minutes dot with butter. Garnish with vanilla bean ice cream or whipped cream for a delightfully delicious dessert.

Stuffed Acorn Squash

Stuffed Acorn Squash

2 acorn squash

2 bags instant brown rice

1 tbsp olive oil

1 small yellow onion- chopped

16 oz sage sausage ( if you can't find sage sausage use regular pork sausage with 2 tsp poultry seasoning)

1/2 C dried cranberries

1 tsp salt

1 tsp pepper

2 oz DiVino's Chianti Cranberry Sauce

1/2 C pecans ( optional)

Carefully cut the acorn squash in half so you have 4 "bowls" turn face down in a cake pan or baking sheet with a layer of water in the bottom. Bake at 350 for about 40 minutes. While the squash are cooking chop the onion. Then over medium heat, start to cook the onion with the olive oil in a large skillet until onions begin to brown to give a delicious added caramel note to the dish. Then add the sausage and cook thoroughly. Prepare instant brown rice per directions on the box and when ready add to the onion sausage mixture. Remove from heat and Salt and Pepper to taste. You can even add some cayenne or red pepper flakes for a spicier version. Next mix in the 2 oz DiVino's Chianti Cranberry sauce, add the dried cranberries and pecans ( reserve extra sauce and nuts for decorative topping)

When the squash is cooked remove from oven and turn over to create bowls with the squash. Fill the squash with 1/2 of the sausage stuffing and top with DiVino's Chianti Cranberry Sauce and chopped pecans.

This is a delicious one dish meal as you get fruits, veggies, meat and grains all in one dish.
and best enjoyed with your favorite Chianti wine.

Puff Pastry Entree

Puff Pastry Entree



These are a great smaller size entree and can be made in either Chicken or Salmon Puff Pastry Pillow


Chicken Puff Pastry

Ingredients:

• 4 pieces Boneless skinless chicken breast 8 oz each piece (Free range organic tastes best)
• Salt and freshly ground black pepper
• 1 clove garlic chopped
• 1 cup white wine (a white wine that you would drink)
• 2 to 3 sprigs fresh finely chopped rosemary
• ½ C extra-virgin olive oil
• 1 sheet puff pastry Dufour 11 x 17 inch
• 1/2 cup Il DiVino’s Adriatic Port Fig Sauce
• 8~ 1 oz slices Fontina cheese. The cheese should be slice into ½ inch thickness
• 1 egg mixed with 1 tablespoon water, for egg wash

Directions:

Preheat oven to 425 degrees F.

Cut each chicken breast in half giving you 8 equal sized portions of chicken ( approximately 4 oz each) Season the Chicken with salt, pepper, garlic and rosemary. Pour the white wine and extra virgin olive oil over the Chicken and let marinate for at least 30 minutes. With the marinade liquid in the pan, lightly brown the Chicken on both sides, 5-10 minutes . Remove from heat.

Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Roll the puff pastry to make an 8 x 8 square.

You may use extra puff pastry to decorate your pillow puff with small cookie cutter shapes that are placed on the puff pastry after the egg wash.

Place a piece of lightly browned Chicken on each pastry square and top with spoonful of Il DiVino’s Adriatic Port Fig Sauce. Place the 1 oz slices of Fontina on top ( this will more than likely be a few ½ inch pieces to make up 1 oz) Pinch and seal the dough up and over the chicken and cheese, seal with egg wash remaining egg wash.

Bake 12 to15 minutes, until golden.

Bon Appetite

Salmon Puff Pastry

Ingredients:

• 8 pieces Salmon 4 oz each piece (Coho or wild caught tastes best)
• Salt and freshly ground black pepper
• 1 clove garlic chopped
• 1 cup white wine
• 2 to 3 sprigs fresh finely chopped rosemary
• ½ C extra-virgin olive oil
• 1 sheet puff pastry Dufour 11 x 17 inch
• 1/2 cup Il DiVino’s Chianti Cranberry Sauce
• 1 egg mixed with 1 tablespoon water, for egg wash

Directions:

Preheat oven to 425 degrees F.

Season the Salmon with salt, pepper, garlic and rosemary. Pour the white wine and extra virgin olive oil over the Salmon and let marinate for at least 30 minutes. With the marinade liquid in the pan, lightly brown the Salmon on both sides, 5-10 minutes . Remove from heat.

Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Roll the puff pastry to make an 8 x 8 square.

You may use extra puff pastry to decorate your pillow puff with small cookie cutter shapes that are placed on the puff pastry after the egg wash.

Place a piece of lightly browned Salmon on each pastry square and top with spoonful of Il DiVino’s Chianti Cranberry Sauce. Pinch and seal the dough up and over the Salmon, seal with egg wash remaining egg wash.

Bake 12 to15 minutes, until golden.

Bon Appetite

Il DiVino's

Chocolate Kahlua Cake

This is a favorite decadent chocolate cake recipe that will become the favorite of any chocolate lover.

Chocolate Kahlua Cake
1 package prepared triple chocolate cake mix
1 package chocolate fudge pudding instant or bake and serve
1 package 12 oz semi sweet chocolate chips
1 16 oz container of sour cream
1 Cup vegetable oil
4 Eggs
1 Cup Kahlua
2 tsp strong coffee

Preheat oven to 350 degrees F

In a large mixing bowl place cake mix, pudding mix, vegetable oil, and eggs. Mix then add Kahlua, coffee and blend until smooth. Gently fold in the sour cream and when incorporated fold in the chocolate chips. (HINT: You can also toss the chocolate chips in a little flour for more evenly distributed chocolate in the cake)

Grease and flour a large bunt pan. Pour the mixture into the pan and fill 2/3 of the pan. Depending on the size of the pan you may have cake batter left over. Fortunately these make great cupcakes as well so any extra batter can be poured into a cupcake pan with liners. This is also a great idea for individual chocolate cakes as well.

For the cake place in the middle rack of the oven for 50-60 minutes. Your kitchen will smell amazing and you may have neighbors knocking at the door when the smell of chocolate travels :)
The cake will pull away from the sides of the bunt pan slightly when fully cooked.
For cupcakes the cooking time will be about 45 minutes.

Let the cake and cupcakes cool for 10 to 15 minutes. Serve with Strawberry Cabernet or Cherry Syrah sauce and whipped cream with a sprig of mint for garnish. Or for a more simple dessert dust with powdered sugar and place fresh berries on the side.

Enjoy

Bon Appetite