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Cabernet Sauvignon Laced Pound Cake

How many times have you had unexpected guests arrive at your house with virtually no notice? Here is a very quick idea that is a sure winner! You will need the following items.
12-ounce pound cake
½ cup whipped cream cheese (approximately)
½ Jar + 2-3 Tbls Rick’s Cabernet Wine Jelly
Powdered sugar

Place your store bought pound cake in the freezer for approximately a half hour. (This makes it easier to cut.)

While the pound cake is chilling out, pour yourself a glass of your favorite wine, I personally prefer a nice California Cabernet Sauvignon but drink what you like.

Cut pound cake, horizontally, into three equal sections.

Place the bottom layer of the pound cake on a serving plate. Combine and mix the jelly and cream cheese. Spread ½ of the cheese/jelly mixture on bottom layer of pound cake. Place center layer of pound cake back into place and repeat first step. Place top back on cake.

Heat the set aside 2-3 Tbls of Cabernet Sauvignon jelly in microwave oven for 20- 30 seconds. Drizzle hot jelly over the top of reassembled cake.

Dust top of cake and platter with powdered sugar.

Tada! A fantastic and quick dessert, your guests will never guess you spent a whole five minutes on the preparation.

This suggestion was an idea that my wife had when we had one of those spur of the moment drop in guests. But, it continues to be a family favorite dessert for all occasions.

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Chardonnay and Rosemary Glazed Chicken

   
6 Chicken Thighs
1 Red Onion
1 Yellow Bell Pepper
2 tbls. Rick’s Chardonnay Jelly
Fresh Rosemary (to taste)

Olive Oil
Salt and pepper to taste

Remove the skins from the Chicken thighs, season and set aside.

Add olive oil to cover bottom of skillet. While olive oil is heating, cut red onion into rings. Put onion rings into skillet and sauté. Cut bell pepper into slices and add to skillet.

When the onions and peppers have started to wilt, remove from skillet and set aside.

Place Chicken thighs into skillet and fry, remove chicken from pan. Add Chardonnay Jelly to skillet and deglaze. When the jelly has come to a boil, add fresh rosemary to the mixture. Replace chicken into skillet, making sure to cover chicken with jelly mixture. When chicken has reheated, add onions and peppers.

Serve Chicken with a nice California Chardonnay and enjoy!

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Pinot Noir Marinara Sauce

 

The following marinara recipe can be a great starting base for any spaghetti sauce just add meat such as sausage or ground beef.

 

½ cup diced Onion
½ Red Bell pepper, sliced
Pinch of red Chile flakes
4 cloves minced fresh garlic
3 14.5 oz. cans diced tomatoes
2 14.5 oz. cans canned tomato sauce
1 can Brandywine mushrooms
3 tablespoon sliced sun dried tomatoes
1 tablespoon fresh minced oregano
1 tablespoon fresh minced basil
2 tablespoons Rick’s Pinot Noir Jelly

Salt and ground black pepper to taste
Extra virgin olive oil

1 lb Penne Pasta (or pasta of your choice)

In a large stockpot add 1 gallon of water and bring to a boil. Once the water has come to a rolling boil, add salt to water

In a large pot, heat your olive oil. Sauté garlic, onions, bell pepper and Chile flakes until onions have turned translucent and bell peppers have started to wilt.

Add canned tomatoes, tomato sauce and sun dried tomatoes. Reduce the heat to a simmer and cook for 15 minutes.

Add the mushrooms and the remaining fresh herbs and simmer another 10 minutes, season to taste with salt and pepper.

While the sauce is simmering, add pasta to boiling water and cook until pasta is al dente.

Just before serving, stir the 2 Tablespoons of Rick’s Pinot Noir Wine Jelly to the marinara sauce. Add to pasta and serve.

Serve this pasta with a California Pinot Noir and enjoy!

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Shrimp in Viognier Wine Jelly

   

½ Red Bell Pepper julienne.
½ Yellow Bell Pepper (julienne)
½ Red Onions (Julienne)
½ lb Shrimp (deviened and shelled)
2 Tbls Rick’s Viognier Wine Jelly
Butter
Grey Sea Salt

Julienne the Red Onion and Red and Yellow Bell Pepper, set aside.

Heat butter in skillet. When butter is hot, add Red Onion and sauté until onions just start to wilt. Add Red and Yellow Bell Peppers sauté until onions and pepper have just started to caramelize.

Remove vegetables from pan and set aside.

Add deveined and shelled shrimp to skillet and sauté over high heat, when shrimp have just started to turn pink add Rick’s Viognier Wine Jelly.

When jelly has started to liquefy add onion pepper mixture and re-heat.

Plate and dress with Parmesan cheese.

Enjoy with a California Viognier.

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