LaBelle Winery

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.

4 ripe large avocados, peeled and pitted
½ cup finely chopped white or green onion
1 cup chopped seeded plum tomatoes
½ cup chopped fresh cilantro (reserve sprigs for garnish)
1 4-ounce can diced mild green chilies, drained
1 teaspoon finely chopped seeded jalapeño peppers
½ Cup LaBelle Winery Jalapeño Pepper Cooking Wine

Mash avocados in a bowl. Mix in onion, tomatoes, cilantro, LaBelle Winery Jalapeño Pepper Cooking Wine and chilies. Mix in jalapeños to taste. Season with salt and pepper. Transfer to serving bowl and garnish with a few sprigs cilantro. (Can be prepared 4 hours ahead. Place plastic wrap directly onto surface of guacamole to prevent browning. Refrigerate.)

2 ½ cups tomato juice
6 tomatoes, seeded, and cubed
1 cucumber, cubed
1 red bell pepper, cubed
½ green bell pepper, cubed
1 medium onion, chopped
¼ cup chopped fresh cilantro
4 tablespoons fresh lime juice
1 green scallion, minced
1 teaspoon minced, seeded jalapeño peppers
1 cup LaBelle Winery Jalapeño Pepper Cooking Wine
2 garlic cloves, minced

Combine 2 cups tomato juice, half of tomatoes, half of cucumber, and half of bell pepper and green pepper in blender. Puree until smooth. Pour into large bowl. Stir in remaining tomatoes, cucumber, red pepper and green pepper; add onion, cilantro, lime juice, green scallion, jalapeño, LaBelle Winery Jalapeño Pepper Cooking Wine and garlic. Transfer 1 cup of mixture to blender. Add 1/2 cup tomato juice to blender and puree. Pour back into large bowl and stir to combine. Thin with additional tomato juice, if desired. Season with salt and pepper. Cover; chill 2 hours to allow flavors to merge and blend or up to 24 hours. Keep and serve chilled. Makes 6 to 8 servings.

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