Stoney Ridge Winery and Chief Supermarkets Present: Wine & Dine


"Asparagus Recipes"

  • Baked Asparagus Dip
  • Cream of Asparagus Soup
  • Roasted Asparagus
  • Cheesy Ham and Asparagus Baked Potatoes
  • Horseradish Roast Beef Wraps
  • Baked Asparagus Dip
    A great dip for parties. Serve hot and bubbly.

    • 1 lb. diced cooked fresh asparagus-drained
    • 1 c. grated Parmesan cheese
    • 1 c. mayonnaise
    • 1 minced clove garlic
    • ½ t. pepper

    Snack rye bread, crackers, fresh vegetables for dipping

    Preheat oven to 375 degrees. In a large bowl, combine all ingredients. Place in a greased 2 cup ovenproof dish. Bake for 20 minutes or until golden and bubbly. Serve Immediately.

    Cream of Asparagus Soup
    A heart healthy soup. Low in fat because of the condensed milk instead of real cream. Asparagus is particularly rich in folate.

    • 6 T. olive oil
    • 1lg. yellow onion, chopped
    • 4-5 cloves garlic, minced
    • 1 lb. asparagus, chopped small
    • 1 c. dry white wine~Stoney Ridge White Elegant Farmer
    • 2 T. soy sauce
    • 6 c. low sodium chicken broth
    • 1 c. instant potato flakes
    • 12 oz. can evaporated condensed milk

    Heat olive oil in large sauce pan over medium heat. Add onions, garlic, and asparagus, sauté until tender. Add wine and soy sauce. Cook until liquid has been reduced to ¼ original volume. Add chicken broth and bring to a simmer. Add potato flakes, whisk until completely incorporated. Stir in milk. Heat and serve.

    Roasted Asparagus
    This makes a delightful side dish to any meal. Try it on pizza!

    • 2 lbs. trimmed asparagus
    • 2~3 T. olive oil
    • ½ t. kosher or sea salt
    • ¼ t. cracked pepper
    • 1 T. balsamic vinegar
    • 2 T. melted butter

    Preheat oven to 400 degrees. In a large bowl, add all ingredients except butter. Toss until asparagus is coated. Arrange asparagus on baking sheet. Bake 10~12 mins. Or until slightly fork tender. Plate asparagus and drizzle with butter to finish.

    Cheesy Ham and Asparagus Baked Potatoes
    Use the roasted asparagus recipe from above to incorporate into the baked potatoes. This loaded potato can very well be the main course, just add a fresh salad.

    • 4~6 large baked potatoes
    • 2 T. olive oil
    • Sea salt
    • 2 c. ham cubes
    • 1 lb. roasted asparagus (see above recipe)

    Preheat oven to 375 degrees. Wash and pierce potatoes. Completely brush potatoes with olive oil and generously salt. Place on baking sheet. Bake for 45~55 mins., or until fork tender. Meanwhile sauté ham cubes in butter until caramelized. Slit baked potatoes with a knife and “squeeze” length-wise to open up the potato. Fill the potatoes with ham and asparagus. Generously ladle cheese sauce over each potato.

    Cheese sauce:

    • 2 T. butter
    • 2 T. flour
    • 1 c. milk or white wine
    • ½ t. pepper
    • 2 c. shredded sharp cheddar cheese

    In a medium sauce pan, melt butter, add flour~stir until thick, add milk. Cook until heated through and smooth. Add cheese, stir until incorporated. Season with pepper. Add more white wine if sauce is too thick. Immediately pour over finished baked potatoes.

    Horseradish Roast Beef Wraps
    These are awesome appetizers. My family will eat a plateful while snacking. Feel free to use ham or turkey. If you don’t care for horseradish, fresh dill makes a great substitute.

    • 1 lb. deli sliced roasted beef
    • 1 lb. trimmed asparagus
    • 1 ~8 oz. pkg. cream cheese
    • 1 T. prepared horseradish
    • ½ t. salt
    • ¼ t. pepper
    • 1 clove garlic, minced

    Lightly steam asparagus, submerse in ice water to cool. Drain on paper towels. Meanwhile, mix cream cheese, horseradish, salt, pepper, and garlic together. Spread cheese mixture on individual slices of roast beef ,center a piece of asparagus and wrap. Continue the process until ingredients are used up. Serve room temperature or chilled.

    "Girls Day At The Ridge 2012"

    • Almond Mandarin Orange Salad
    • Butter Baked Sandwiches
    • Lemon Drop Cupcakes
    • Lemon Frosting

    Almond Mandarin Orange Salad

    • 1 large head of Romaine lettuce
    • 1 cup Sugar Toffee Almonds
    • ½ cup Sugar
    • 1 large can Mandarin Oranges
    • 1 cup green onions
    • Vinaigrette
    • ¼ cup Olive oil
    • 2 T Red Wine Vinegar
    • 2 T Sugar
    • Salt
    • Fresh Parsley

    Wash and spin dry romaine. Melt sugar in skillet, add almonds and toss until coated. Cool.
    Fill a pretty salad bowl with washed romaine pieces. Add onions, oranges and most of the almonds. Mix all vinaigrette ingredients together, pour over lettuce. Garnish with remaining sugared almonds.

    NOTE: Only pour vinaigrette over greens when ready to serve.

    Butter Baked Sandwiches

    • 1 pkg (8) Whole Wheat Sandwich Buns
    • ½ to 1 lb Ham slices – deli style
    • 1 12 oz pkg Swiss cheese slices
    • 3 T Mustard – whole grain
    • 1 cup butter (2 sticks)
    • 1 T Poppy seeds

    Melt butter and mustard together. Pour half of the mixture into a 9 x 11 baking dish to coat the bottom. Layer the bottom part of the buns in baking dish. Layer ham and cheese on each bun. Cover with the tops of the buns over each sandwich. Drizzle or brush rest of butter/ mustard mixture onto the tops of sandwiches. Sprinkle with poppy seeds. Bake at 350 degrees for 20 to 25 minutes or until top and bottoms of sandwiches are golden and cheese is melted.

    IDEA: Substitute ham for turkey or roast beef using horseradish or provolone cheese.

    Lemon Drop Cupcakes

    • ¾ cup butter
    • 3 eggs
    • 1 ¾ cup all purpose flour
    • 1 t baking powder
    • ¼ t baking soda
    • ¼ t salt
    • 1 scant cup of white wine
    • 1 ½ cup sugar
    • 1 T finely shredded lemon peel
    • 1 recipe Lemon Frosting
    • ½ cup lemon drop candies, finely crushed

    Allow butter and eggs to stand at room temperature.

    Line muffin pans with 20 paper bake cups. In a medium bowl stir together flour, baking powder, baking soda and salt. Preheat oven to 350 degrees. In a large bowl beat butter with an electric mixer. Add sugar and lemon peel. Beat until well combined. Add eggs, one at a time beating well after each addition. Alternately add flour mixture and wine to butter mixture, beating on low speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each about ¾ full. Bake for 18 minutes or until tops spring back when lightly touched. Cool about 5 minutes then remove muffin cups from pan and cool completely. Frost with Lemon Frosting recipe. Sprinkle crushed candies over frosted cupcakes. Makes 20 cupcakes.

    Lemon Frosting

    • 1/3 cup butter
    • 1/3 cup shortening
    • 1 t vanilla
    • 4 cups powdered sugar
    • 2 T lemon juice
    • 1 to 2 T milk

    Allow butter to stand at room temperature.

    In a large mixing bowl, beat butter, shortening and vanilla with electric mixer. Slowly add 2 cups powered sugar, beating well. Add lemon juice then gradually beat in the remainder of the powered sugar. Beat in milk one teaspoon at a time until frosting reaches spreading consistency.

    Makes 2 1/3 cups frosting.

    "Frosty Summer Treats"

    • Pineapple Sangria
    • Frozen Turtle Bananas
    • Coffee and Donuts
    • White Grape Fruit Pops
    • Mocha Latte’ Pops

    Pineapple Sangria
    Nothing is more refreshing and satisfying than a delicious glass of something tropical. How about a glass of Pineapple Sangria? Cheers!

    • 2 bottles of Stoney Ridge Pinot Grigio (dry white)-chilled
    • 1 can of Pineapple Juice-chilled
    • 1 1 liter bottle of Pineapple Coconut sparkling water
    • Juice of 2 fresh squeezed limes
    • Any seasonal fresh fruit-chopped into pieces

    Using a tall glass pitcher, pour chilled beverages into container. Add fresh lime juice and chunks of fruit. Stir & enjoy!

    Note: I always keep a bag of frozen grapes in the freezer to use as my “ice cubes”.

    Frozen Turtle Bananas
    This is a simple little treat that is good for you! Individually bag the bananas for a quick snack on the go.

    • 4-6 oz. chopped dark chocolate
    • 2-3 t. vegetable oil
    • 6 bananas
    • 4 oz. chopped pecans
    • Caramel sauce

    Microwave 4 oz. chopped dark chocolate until melted. Stir in vegetable oil. Slightly cool. Trim one end of peeled bananas; skewer and dip in chocolate. Prop up in a glass and freeze for 2 minutes, roll in pecans and drizzle with caramel. Freeze for 4 hours. Individually wrap in plastic.

    Will keep in freezer for several weeks.

    Coffee and Donuts
    If you love coffee and like donuts, this is a treat for you!

    • 1 bag or box of mini or regular sized chocolate –covered Donuts
    • 1 container coffee ice creamer

    Split donuts in half crosswise. Scoop ice cream on donuts to make a sandwich. Keep the hole empty. Freeze for several hours. Wrap in plastic wrap or baggy to store.

    Serve with a cup of espresso, wow your guests!

    White Grape Fruit Pops
    Nice and summery. A real visual treat! Any juice and fruit combinations will be a hit.

    • Popsicle molds and sticks
    • Small pieces of fresh fruit-i.e. blueberries, raspberried,
    • Diced strawberries and kiwis
    • White grape juice

    Fill each popsicle mold with assorted pieces of fruit. Fill with grape juice. Add stick to each individual mold. Freeze overnight.

    Mocha Latte’ Pops
    These little pops are like fudge –sicles, but rich with coffee flavor. Kind of a grown-up treat!

    • 3-4 c. brewed strong coffee
    • ½ c. whole milk
    • 3 T. honey
    • 2 T. dark chocolate syrup

    Cool coffee if hot. Combine all ingredients. Pour into small espresso coffee cups or popsicle molds. If using coffee cups; chill for 2 hours, then insert wooden stick into center of cups. Chill 12 hours or overnight.

    "Pumpkins And Apples"

    • Apple Mouth Teeth
    • Pumpkin Truffles
    • Bacon-Apple Dates
    • Pumpkin Queso Fondue

    Apple Mouth Teeth

    Cut a wedge in a whole apple. Stuff wedge with peanut butter. Stick almond slivers in the apple like teeth. Fun treats for the kids!

    Pumpkin Truffles

    • ½ cup canned pumpkin
    • ½ cup confectioners’ sugar
    • 1 cup cream cheese
    • 2 cup graham cracker crumbs

    Beat all ingredients together and chill. Form into balls. Dip in chocolate, decorate with fun fall sprinkles. Chill.

    Bacon-Apple Dates

    Stuff pitted dates with small apple pieces. Wrap each in ½ slice bacon and secure with toothpick. Bake on parchment-lined baking sheet at 425 degrees until crisp, 20 minutes.

    Pumpkin Queso Fondue

    • 2 to 3 pound sugar pumpkin
    • 8oz dried chorizo or pepperoni, diced
    • 1 jalapeno pepper (remove seeds for less heat), chopped
    • 4oz can chopped green chiles
    • 1 red onion
    • ½ teaspoon ground cumin
    • ¼ teaspoon cayenne pepper
    • 3 tablespoons all purpose flour
    • 1 1/2 cups low-sodium chicken broth
    • 2 cups shredded mozzarella or Oaxaca cheese
    • 1 cup shredded Monterey jack cheese

    Preheat oven to 375 degrees. Slice off the top 1 ½ inches of pumpkin and discard. Scoop out the seeds and stringy pulp. Heat the chorizo or pepperoni, if using pepperoni you may need to add a little olive oil, in a medium pot over medium- high heat until the fat begins to render, about 5 minutes. Add the jalapeño, red onion, green chiles, cumin and cayenne and cook, stirring until the jalapeno and onions soften, about 2 minutes. Stir in the flour and cook, stirring until the flour is slightly toasted, about 2 minutes. Add the chicken broth and bring to a boil. Reduce the heat to medium and stir in the cheese. Cook, stirring occasionally, until the cheese melts and the mixture is creamy, about 3 more minutes. Place the pumpkin in a small baking dish and fill the pumpkin with the cheese mixture. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, about 1 hour 20 minutes. Remove the foil and continue baking until the cheese is golden and bubbly, 20 to 25 minutes more. Let cool 5 to 10 minutes. Sprinkle with cilantro and serve with tortilla chips

    "Spring Brunch"

    • Crockpot Cherry Vanilla Oatmeal
    • Spinach and Ham Omelet Sandwiches
    • Reuben Quiche
    • Lemon Vineyard Sticky Buns & Garlic Dill “Flower” Rolls
    • Orange / Strawberry Mimosa’s

    Crockpot Oatmeal (overnight)

    • 5 cups milk, water or juice (can be a combination of all 3)
    • 2 cups steel-cut oatmeal
    • 1 tsp sea salt

    Spray Pam cooking spray to the inside of crockpot. Add all ingredients. Turn on low; very last thing just before bed. Slowly cook 5-6 hours. Adjust according to your crockpot, cooking times may vary.

    Choose from any items below to add flavor to your oats:

    • Honey / Maple syrup / stevia
    • Peanut Butter & Jelly
    • Over-ripe Bananas
    • Dried Craisins / Raisins
    • Chocolate Chips & Shredded Coconut
    • Diced Apples & Cinnamon
    • Pureed Pumpkin & Dried Cranberries
    • Butter & Nutmeg
    • Ground Flax Seed & Coconut Oil

    Serves 8 - This is a big batch, so you can enjoy all week.

    *Suggestion for leftovers* Press leftover oatmeal into baking dish and chill. Cut into squares and fry in skillet with melted butter until crispy. Drizzle with maple syrup. Yum!

    Spinach Omelet Sandwiches

    • 16 slices of wheat bread (crusts trimmed off)
    • 8 slices Farmer’s Cheese
    • 8 slices deli ham
    • 1 cup fresh spinach leaves
    • 6 eggs
    • 2 cups milk
    • ½ tsp salt
    • ½ tsp pepper
    • ½ tsp dry mustard
    • ¼ cup melted butter
    • 1 cup crushed corn flakes

    Place 8 buttered bread slices in bottom of greased 9x13 baking dish. Top each slice with cheese, ham and spinach. Top each with another slice of bread. Mix eggs, milk and seasonings together. Pour mixture over top of sandwiches. Refrigerate overnight. Preheat oven to 350°. Pour melted butter over sandwiches and sprinkle with crushed corn flakes. Bake until brown – approximately 30-40 minutes. Serve immediately.

    Reuben Quiche

    • 9 inch pastry shell
    • 1 Tbsp caraway seeds
    • 8 oz corned beef, shredded
    • 3 Tbsp Dijon mustard
    • 1 cup sauerkraut, squeezed and drained
    • 2 cups shredded Swiss cheese
    • 2 eggs, beaten
    • 1 cup light cream (half and half)
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp ground pepper

    Sprinkle caraway seeds over pie crust, prick crust and bake for 5 minutes in preheated 375° oven. Fill pie shell with corned beef. Spread mustard over meat, top with sauerkraut and cheese. Mix eggs, cream, onion powder, garlic powder and pepper together. Pour into pie shell and bake 20-30 minutes. Let stand a few minutes before cutting.

    Lemon Glazed Vineyard Sticky Buns

    • 1 – 12 count package white frozen dinner rolls
    • 4 Tbsp melted butter
    • ¼ cup granulated sugar

    Use a large flat baking pan with edges. Cover pan with foil and spray with cooking oil. Position frozen rolls on pan leaving half an inch between each roll for rising. Generously brush butter on rolls and sprinkle sugar. Cover with plastic wrap. Raise rolls according to directions on package. Preheat oven to 350° and bake 12-15 minutes or until slightly brown. Do not over bake. Cool completely then drizzle lemon glaze over rolls.

    Lemon Glaze

    • ½ cup powdered sugar
    • ½ lemon, fresh squeezed
    • 1 or 2 Tbsp milk (to thin)
    • 2 Tbsp lemon zest

    Combine all ingredients until smooth and creamy. Drizzle over cooled rolls. Sprinkle with lemon zest.

    Variation: any shape or object can be arranged on pan, just allow half an inch between rolls for rising. Small shapes, i.e. ears, flower stems, grape stems, etc, using small pieces of dough and rise all assembled.