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BLACKBERRY WINE COBBLER

For the filling:

3 cups fresh blackberries

1 cup sugar

4 tablespoons plain flour

1/2 cup Peaks of Otter Blackberry Cobbler Wine

 

Place berries in pan and heat on medium flame. Mix dry ingredients. Add to

berries and stir. Add Peaks of Otter Blackberry Cobbler wine. Reduce heat to

low and stir occasionally. Reduce for 10 minutes until berry mixture begins

to thicken. Spray 10” square baking dish with PAM and add berry mixture.

 

For the crumb topping:

 

1 cup plain flour

1 cup sugar

1 tsp baking powder

Pinch salt

1 egg

1/2 stick butter

 

Mix dry ingredients. Break egg on top of dry ingredients. Mix with fork

until crumbly.

 

Sprinkle crumb topping over berry mixture. Melt 1/2 stick butter and pour

over crumb topping. Bake at 350 degrees for 35 to 40 minutes or until golden

brown.

 

Pair with Peaks of Otter Café Vino.

 

PEACH OR NECTARINE ICE CREAM

In a one gallon ice cream maker

Add one quart of blended peaches or nectarines. (Peeled or not your choice)
Add one tablespoon of vanilla.
Add a pinch of salt (about ¼ teaspoon).
Add 2 cans of Eagle Brand sweetened condensed milk.
Fill to the line on ice cream maker with milk, skim, whole or half-and-half depending on how rich you want it.
You can also add 1 cup of Peaks of Otter Sweet Peach Wine before adding the milk.
Start the machine and enjoy.

 

“Kiss the Devil” salad dressing

 

Combine the following ingredients in a blender and blend

 

1/3 cup of Peaks of Otter Chili Pepper wine

1/3 cup of sugar

1/3 cup of olive oil

1/3 cup of balsamic vinegar

1 minced Garlic clove

1 tablespoon of yellow mustard

 

These ingredients may be increased or decreased according to taste

 

Frio/Picante Tomato Soup

 

2 cans(10 ¾ oz) undiluted tomato soup

1 ½ cups water

1 cup sour cream

1 teaspoon horseradish

¼ cup Peaks of Otter Chili Pepper wine

 

Combine soup, water, and sour cream using blender. Add horseradish. Chill thoroughly. Serve with garnish of diced green pepper, cucumber, chives, or coutons ; singularly or in combination.

 

Chicken a la Johnson

 

4 boneless chicken breast

2 unpealed apples thickly sliced (prefer Golden Delicious)

¾ cup Peaks of Otter Dry Apple Wine

1 small onion chopped

1 cup sour cream

Salt & pepper to taste

 

Brown chicken breasts in heavy skillet in vegetable oil or butter. Turn chicken occasionally to brown . Add sliced apples to skillet and pour ½ cup of wine over chicken and apples. Cover and simmer until done. About 20 or 25 minutes should be right. Meanwhile melt 2 tbls. of butter in saucepan and cook onion until soft but not browned. Add remaining ¼ cup of wine; slowly stir in sour cream. Season with salt and pepper. Heat only until cream is warm. Pour over chicken and serve .

 

Apple Spice Bread

 

1 1-lb can applesauce or 2 cups of fresh apple sauce

4 eggs beaten

1 cup margarine, softened

½ cup Peaks of Otter Apple Cinnamon Wine

4 cups flour

3 cups sugar

1 Tbsp. cinnamon

2 tsp. soda

1 ½ salt

 

Combine applesauce, eggs, margarine and wine in large bowl. Sift remaining ingredients and blend into applesauce mixture. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour and 15 minutes or until tested done.

 

 

Chicken & Stuffing

 

For a quick but elegant twist moisten the stuffing mix with a good fruit wine such as Peaks of Otter apricot , blackberry, or sweet apple wine.

This is especially good for stuffing Cornish hens

 

 

Spritzer or Punch

 

3 OZ GINGER ALE, 3 OZ PEAKS OF OTTER  SWEET FRUIT WINE,

TEASPOON OF PINA COLADA, PRALINE OR COCONUT SYRUP OVER ICE

 

SPRITZER CAKE

 

1 BOX BETTY CROCKER SUPER MOIST NATURAL VANILLA CAKE MIX

1/3 CUP VEGETABLE OIL

3 EGGS

½ CUP DAVINCI S COCANUT SYRUP

½ CUP PEAKS OF OTTER SWEET APPLE WINE

½ CUP SPRITE.

 

MIX AND BAKE ACCORDING TO CAKE BOX DIRECTIONS.

 

BLACKBERRY WINE CAKE

 

1 PK BLACKBERRY GELATIN

1 PK WHITE CAKE MIX (18.5 OZ)

4 EGGS

1/3 CUP APPLESAUCE

1 CUP PEAKS OF OTTER BLACKBERRY WINE

 

PREHEAT OVEN TO 325. COMBINE GELATIN AND CAKE MIX, ADD EGGS, APPLESAUCE AND BLACKBERRY WINE.

 

BEAT WITH MIXER ON LOW SPEED UNTIL MOISTENED, THEN BEAT ON MEDIUM SPEED 3 MINUTES, SCRAPING BOWL FREQUENTLY.

 

SPRAY PAM AND FLOUR BOTTOM OF BUNDT CAKE PAN. POUR BATTER INTO PAN AND BAKE FOR 45-50 MINUTES.

 

WHILE CAKE IS BAKING, MAKE GLAZE. When cake is done, take from oven and pour 2/3 glaze over warm cake while still in pan. Let cool 30 minutes. Turn cake out of the pan and let it cool. Finally add powdered sugar to remaining glaze until thickened and pour over cake.

 

GLAZE

 

1 CUP POWDERED SUGAR

½ CUP MARGARINE

½ CUP PEAKS OF OTTER BLACKBERRY WINE.

 

MIX INGREDIENTS TOGETHER AND BRING TO HARD BOIL.

 

A LITTLE WINE ADDED TO THE COOK IS A SPLENDID IDEA!

 

 

Kiss the Devil Salsa

7 Roma Tomatoes
1/2 red onion
2 jalapeno peppers - seeded
1/2 cilantro bunch
Juice of 1 lime
Splash of "Kiss the Devil"
Kosher salt to taste

 

 

Wine Recipes
Peaks of Otter Christmas Wine Jelly
3 1/2 cups Peaks of Otter fruit wine
1/2 cup fresh lemon juice
2 oz. pkg pectin
4 1/2 cups sugar
Combine wine, lemon juice and pectin in saucepan. Bring to boil. Add sugar, stirring till dissolved. Return to rolling boil for 1 minute, stirring constantly. Ladle into hot sterilized jars. Tighten lids and process jars for 5 minutes in boiling water bath.
Makes 5 1/2 pint jars.
Use any of our fruit wines.
Courtesy Hazel Lyons

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