LaBelle Winery

2 tblsp flour
1 tsp salt
1/2 tsp freshly ground pepper
4-5 lbs boneless chuck pot roast
3 tblsp olive oil or vegetable oil
1 cup tomato juice or 1 can diced tomatoes
1 tblsp butter
1 onion, sliced
1 cup carrots, sliced
1/2 cup celery, sliced
2 tsp thyme
2 cups beef or vegetable broth
1 cup LaBelle Winery Blueberr, Tomato or Onion Wine

Combine flour, salt and pepper and rub all over roast. Heat oil and butter in a large pot or dutch oven, and brown roast on all sides. Pull out roast, lower heat, and brown all onions, carrots, celery and thyme for 4 minutes – until onions are translucent. Add remaining ingredients and simmer on stove for 30 minutes, cover, then place in a hot oven (325° F) for another 3 hours or until fork-tender. We like to serve this as a hearty soup in a shallow bowl over polenta or creamy mashed potatoes. Serves 4 (with leftovers). Enjoy!

1 cup LaBelle Winery Heirloom Tomato, Onion or Jalapeño Wine
1/2 cup extra virgin olive oil
1/2 cup soy sauce
1 tsp chopped garlic
1 tsp sugar
1 tsp fresh ground pepper
1 tsp salt
1 tsp mustard seed

Mix all ingredients in a large zip top bag. Place steak to be marinated into bag and place bag in refrigerator for up to 6 hours before grilling. Best with flank steak, but also great with steak tips and sirloin. Enjoy finished meal with a bottle of LaBell Winery Blueberry Wine (aged lightly in oak – similar to a merlot). Enjoy!

1 cup LaBelle Winery Tomato, Onion or Seyval Blanc Wine
2 tablespoons finely chopped onion or shallots
1/4 cup red or white wine vinegar
2 medium tomatoes
1 tsp sugar
1/2 cup extra virgin olive oil
Salt and Pepper to taste
Fresh Basil for garnish (optional)

Place LaBelle Winery Tomato, Onion or Seyval Blance Wine, shallots, sugar and vinegar in a sauce pan and bring to a boil. Reduce heat and simmer until liquid is reduced to 1/2 cup. Cored and quarter the tomatoes. Puree in blender, then strain puree into the pot. Bring to a boil and simmer until about 1/4 cup of liquid remains. Whisk in olive oil and season with salt and pepper. Leftovers should keep in the fridge for a week or two. Enjoy!

12 large cocktail shrimp, cooked, peeled and deveined
1 cup ketchup
1/4 cup fresh squeezed lemon juice
2 tblsp horseradish (jarred)
1/4 cup LaBelle Winery Heirloom Tomato or Jalapeño Pepper Wine
Salt and Pepper to taste
Thinly sliced lemon pieces for garnish if desired

Mix all ingredients but the shrimp to form a cocktail sauce. Place a large dollop of the sauce in each of 12 shot glasses. Hang a large shrimp over the edge of each glass, and garnish with lemon slices if desired. Serve on a tray as appetizers and enjoy!

1/2 cup LaBelle Winery Fruit Wine (Red Raspberry, Blueberry, Peach, Cranberry or Apple)
1/2 cup Sparkling Water
3-4 Ice Cubes
Fresh Fruit for Garnish

Put all ingredients int a glass or shaker and mix vigorously.  Pour into wine glasses and garnish with fresh fruit, if desired.  Sip with friends and enjoy!

Makes 2 servings.

6 oz of LaBelle Winery Cranberry Wine
2 oz Triple Sec
1 oz Fresh Lime Juice
1 tsp. Sugar (or more to taste)
3 – 4 Ice Cubes
Colord Sugar for rimming glasses

Put all ingredients into a shaker and mix vigorously.  Pour into sugar-rimmed martini glasses and garnish with lime wedges, if desired.   Sip with friends and enjoy!

Makes 2 martinis.

LaBelle Winery Seyval Blanc Risotto

6 cups chicken broth
2 tbls butter
1 tbls olive oil
2 shallots finely diced
1 1/2 cups Arborio rice
1 1/2 cups LaBelle Winery Seyval Blanc
2 tbls parmesan cheese (or chevre if you prefer)
Splash of heavy cream
1/2 tsp of salt
In a saucepan, heat the chicken broth and let simmer on low heat. In another saucepan, melt 1 tbls butter and 1 tbls olive oil . Add the shallots and cook on low until translucent, just a couple of minutes. Add rice and stir to coat in butter and oil. Toast the rice over medium heat, stirring constantly, for four minutes. Add LaBelle Winery Seyval Blanc and simmer, stirring, until the liquid is almost gone. Add one cup of the chicken stock, and stir constantly until almost completely absorbed by the rice. Continue to add broth 1 cup at a time and allowing each cup to evaporate before adding the next. When complete the rice will be tender and creamy. Turn off heat and add remaining butter, cheese, heavy cream and salt and pepper to taste.

Pan Seared Sea Scallops

12 good quality sea scallops
1 tbls butter
1tbls olive oil
2 tbls Wondra flour
1/2 cup LaBelle Winery Seyval Blanc
juice of 1/2 lemon
Salt and Pepper to taste

Melt butter and olive oil in a pan at high heat and add scallops covered in flour. Don’t move scallops for 4 minutes. Turn scallops when you see the flour has become a golden brown crust. Once you have seared the other side, add the Seyval Blanc and the lemon juice, and allow to reduce and evaporate. Turn off heat and salt and pepper to taste

I like to serve these two dishes with wilted spinach, seasoned with nutmeg, salt and pepper.

1 tbsp olive oil
2 large red onions, chopped
3 tbsp chopped jalapeño peppers with seeds
6 garlic cloves, chopped
2 ½ lbs ground beef (10% fat)
1 tbsp flour, preferably Wondra
¼ cup chili powder
2 tbsp ground cumin
1 tsp salt
1 tsp paprika
1 can diced tomatoes, in juice
1 cup LaBelle Winery Jalapeño Pepper Cooking Wine
2 15-oz cans kidney beans, drained
1 14-oz can beef broth
Optional: Sour cream
Grated cheddar cheese
Chopped green onions
Chopped fresh cilantro

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up as it cooks, about 5 minutes. Add flour, chili powder, cumin, salt and paprika, then mix in tomatoes with juice, LaBelle Jalapeño Pepper Cooking Wine, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens, stirring occasionally, about 45 minutes. Can be made ahead, keep refrigerated. Serve with toppings like sour cream, grated cheese, green onions, and cilantro. Makes 6 servings.

1 cup LaBelle Winery Granite State Apple Wine
½ cup brown sugar
4 tablespoons butter
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 Gala or Cortland apples or other firm cooking apple

Melt butter in a shallow pan on low heat; add apples. Stir to coat, cook for one minute on medium heat. Add all other ingredients and cook on medium heat, stirring occasionally, for 10 minutes, or until liquid is almost evaporated, leaving a thick syrup. Serve warm with LaBelle Winery Marinated Pork Tenderloin or on top of ice cream as a wonderful dessert.

1 ½ cups water
½ cup brown sugar
4 cinnamon sticks
6 whole cloves
1 fresh whole nutmeg
2 oranges, thinly sliced
1 bottle LaBelle Dry Apple or Heirloom Apple Wine

Combine water with the sugar and spices in a saucepan and bring to a boil. Boil for 5 minutes. Add the orange slices, remove pan from the heat and let sit for 15 minutes. Stir in the LaBelle Apple Wine. Reheat gently over low heat; don’t allow to boil. Serve very warm, in heated glasses or mugs with a cinnamon stick as garnish. Makes about 6 cups.