Empty Nest Winery
1352 Apple Road          MAP TO THE WINERY
Waukon, IA 52172            Tasting hours:
563-568-2758                    Saturdays 10-5   
     Sunday 1-5     


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Recipes

Looking for creative ways to use our wine?  Look no farther!


Empty Nest Winery Original Sangria Recipes
Simply Amazing!!

~Celebrate Peach Sangria~

6oz frozen lemonade concentrate
6oz frozen Welch's Peach and White Grape Concentrate
2c. pineapple juice
1 bottle Empty Nest "Celebrate" wine
2-4 oz Mango Rum
2-4 oz Peach Schnapps
1 orange sliced
1 lime sliced

Mix all together, serve over ice and enjoy!!!

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~Red High Heels Sangria~
6 oz. frozen cranberry juice
6 oz frozen limeade
6 oz frozen lemonade
2 c. water
1 bottle Empty Nest "Red High Heels" wine
6 maraschino cherries & juice
1 lime sliced
1 orange sliced
2-4 oz brandy (optional)
Mix all together, serve over ice and enjoy!!!
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~Racy Red Raspberry Sangria~
6oz frozen cranraspberry juice
2 c. pineapple juice
1 c. Pina Colada mix
1 bottle Empty Nest  "Racy Red Raspberry" Wine
2-3 oz coconut rum
2-3 oz peach schnapps
1 orange sliced

Mix all together, serve over ice and enjoy!!!
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~Peach Tequila Sangria~
Submitted by one of our customers

12oz Frozen concentrate of blueberry and pomegranate juice
1/2 c. Pineapple Juice
1/2 c. Apple Juice
1 Bottle Celebrate Wine
3/4 c. Tequila (white or gold)
7-up or Sprite to taste

Mix all ingredients besides 7-up/Sprite together. When ready to serve, pour over ice and top with 7-up/Sprite and enjoy!!!
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2016 Wine trail recipes:
Jerk Chicken served with Full Moon Sweet
Sprinkle chicken breast with Jerk seasoning (I got mine from Jamaica)
Bake in oven at 350 for 30 minutes
Put in roaster/crock pot with either more Jerk sauce or I used a spicy apple bourbon sauce
made with our apple wine and keep on low.  the longer it cooks the spicier it gets!

Lemon Breeze cake amazing with Candlelight Ice Wine
1 pkg Duncan Hines lemon cake mix
1 cup Candlelight wine
4 eggs
1/2 c. oil
1 pkg lemon instant pudding mix
Mix all together for 2-3 minutes.  Pour into loaf or bundt pan and bake at 350 until done
Mix glaze of Candlelight wine, butter, lemon extract and powdered sugar.
Pour over cake when cool.  Serve, store any extra cake in frig 

 
Main Course

~Salmon with Butternut Squash and Cranberry Risotto~
Pair with Empty Nest Crimson Cranberry

Salmon
1 and 1/2 pounds of salmon fillet cut into 4 portions
Olive oil
Salt & Pepper

Brush salmon with olive oil followed by salt and pepper.  Place on non-stick baking sheet and bake at 350 degrees F until cooked (10-12 minutes)

Risotto
1 c. Arborio rice
1/4 c. Yellow onion finely diced
1 c. Butternut squash diced into 1/4 in pieces
1/4 c. Dried cranberries
1/2 c. Full Moon White Dry wine
2 and 1/2 - 3 c. chicken broth heated
2 tbs mascarpone or cream cheese

Heat 2 tbs of olive oil in a medium sauce pan over medium heat.  Add onions and squash, then saute until tender.  Add rice and stir to mix and coat rice with vegetables.  Next add 1/2c Full Moon White Dry wine and stir until most of the liquid is absorbed.  Then slowly add the heated chicken broth, 1/2c at a time until the rice is tender and creamy (25-30 minutes).  Finally add the dried cranberries and cheese and stir to incorporate.

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~Glazed Chicken and Rice Pilaf~
Pair with Empty Nest Crimson Cranberry

Chicken and Glaze
1 whole chicken with wing tips, spine, and breast plate removed, cut in 1/2
1/4c. Orange juice
3tbs apricot preserves/jam

Preheat oven to 400 degrees F. Place split chicken on top of rice pilaf (see below) and roast for 20-25 minutes until chicken is nearly done.  The skin should start to brown and crisp. While the chicken is roasting combine orange juice and apricot preserves/jam in medium sauce pan and reduce by 1/2.  After chicken has roasted for 20-25 minutes, begin to liberally brush the glaze onto each half of the chicken.  Continue to roast chicken for 10-12 more minutes while brushing the glaze on 1-2 more times.  Skin will be brown and sticky

 Rice Pilaf
2c. Chicken broth
1c. Wild rice blend
1 tbs olive oil
1c. chopped onion
1/2c. chopped celery
1/2c. diced dried apricots
1/2 tsp salt
1/4 tsp pepper
1/2 tsp cinnamon
1/2 tsp ground ginger

Heat olive oil in medium saucepan over medium heat then add onions and celery.  Once tender, add rice and stir to combine with vegetables.  Add chicken broth and cook until tender and liquid has been absorbed.  Add the dried apricots, stir to combine, then transfer to the bottom of a shallow roasting pan for chicken to be placed on top (see above).

~Midlife Crisis BBQ Sauce~
1  32 oz bottle Ketchup
1/2 # dark brown sugar
1/3 cup Worcestershire Sauce
1 cup Empty Nest "Midlife Crisis" Wine
1/2 tsp. Tabasco Sauce
1/2 tsp onion powder
1/2 tsp garlic powder

Mix all together and bring to a slow low simmer.  Amazing with beef,
pork, lamb or goat ribs or loins. 





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