Recipes

Hardwick Red Sangria (Serving Size Pitcher)
Hardwick Red Sangria (Serving Size Pitcher)
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Ingredients
  1. 1/2 a bottle of Hardwick Red Wine
  2. 1/2 a bottle of Quabbin Native Wine
  3. 1 cup of Blackberry Brandy
  4. 1/2 cup of Triple Sec
  5. 3 cups of Gingerale
  6. Fresh Fruit (oranges, strawberries, lemons & limes)
Instructions
  1. Mix all Ingredients together, stir well and served chilled
Hardwick Winery http://www.hardwickwinery.com/
Peach Sangria (Serving Size Pitcher)
Peach Sangria (Serving Size Pitcher)
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Ingredients
  1. 1 bottle of Yankee Girl Blush Wine
  2. 1 cup of Apricot Brandy
  3. 1/2 cup of Triple Sec
  4. 2 cups of Tonic
  5. 1 cup of OJ
  6. Fresh Fruit (oranges, strawberries, lemons & limes)
Instructions
  1. Mix all Ingredients together, stir well and served chilled
  2. *To make a Winetini, substitute the brandy for Vodka & add a shot of Peachtree Shnapps
Hardwick Winery http://www.hardwickwinery.com/
Simple Wine Stewed Chicken Breast and Potatoes

 

Simple Wine Stewed Chicken Breast and Potatoes
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Ingredients
  1. 3 lg. potatoes
  2. olive oil
  3. 1/2 lg. sweet onion (chopped)
  4. 1 tsp. minced garlic
  5. 1 1/2- 2 lbs. of chicken breasts (trimmed)
  6. 1 1/2 c. white wine ~ reserve a 1/2 cup
  7. 2 1/2 c. chicken broth ~reserve 1/2 cup
  8. 2 lg bay leaves (3 if med. size)
  9. 1 tsp. dried rosemary leaves ( fresh rosemary, or lemon thyme is a good substitute if you have them on hand)
  10. 1 tsp. Worcestershire
  11. 1 tsp. Kosher salt
Instructions
  1. Put a cast iron, or other pan without a non-stick coating on med-high heat, and pour in about a tbs. of olive oil.
  2. Chop the potatoes into roughly 1″ chunks and toss in the hot pan.
  3. Begin slicing the chicken breasts against the grain, into thin slices.
  4. When the potatoes start to brown, add the sweet onions.
  5. Once the onions are beginning to caramelize, add the garlic and salt.
  6. Add the chicken, and saute for a couple minutes, then add 1c. wine, 2 cups broth, herbs & Worcestershire.
  7. Simmer for about an hour, then add remaining wine & broth. Simmer another hour.
Notes
  1. This recipe pairs well with our Yankee Boy White Wine.
Hardwick Winery http://www.hardwickwinery.com/
Butternut Squash Soup

 

Butternut Squash Soup
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Ingredients
  1. 1 Butternut Squash – large dice
  2. 3 cups Vermont Apple Cider
  3. To taste - Kosher Salt (we used 1 tablespoon)
  4. 1 cup heavy cream
  5. 1/2 tsp cinnamon
  6. 1/2 tsp toasted ground cumin
  7. 1/4 clove
  8. 1/2 tsp nutmeg
Instructions
  1. Reduce 1 cup of apple cider to a thick glaze - reserve.
  2. Dice butternut squash.
  3. Place in medium pot with 1 tablespoon salt, 2 cups cider and just enough water to cover.
  4. Cook on medium heat until squash is tender – approximately 35-40 minutes.
  5. Puree until smooth with handblender, add toasted ground cumin, cinnamon, clove and nutmeg.
  6. Finish with 1 cup heavy cream. Season with more salt if necessary.
Notes
  1. This recipe pairs well with our Massetts Cranberry Wine.
Hardwick Winery http://www.hardwickwinery.com/
Puff Pastry Filled with Gorgonzola & Apricot

 

Puff Pastry Filled with Gorgonzola & Apricot
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Ingredients
  1. 1 sheet of puff pastry
  2. 4 oz. gorgonzola (dulce preferred)
  3. 2 oz. apricot jelly/jam
  4. 1 egg
Instructions
  1. Punch out with a wine glass 10-12 circles, make a smaller circle in the center of the puff pastry, brush with egg-wash and bake in 425 degree oven for about 5 minutes, or until nice gold color. If the pastry has risen too high, it is ok to push it down a little while still hot. Peel out the small inner circle of the pastry and keep lid aside, fill with the gorgonzola cheese and brush with the apricot glaze. When ready to serve, place the pastries in the oven for about 30 seconds so as not to burn the crust. Take out of oven, place on serving plate and replace lid and serve. Makes 10 to 12 pieces.
Notes
  1. This recipe pairs well with our Yankee Girl Blush.
Hardwick Winery http://www.hardwickwinery.com/
Crab Cake Dipping Sauce

 

Crab Cake Dipping Sauce
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Ingredients
  1. 1 cup Hellmann’s mayonnaise
  2. 1/4 cup fresh dill, chopped
  3. 1/4 cup fresh chives, chopped
  4. 1/4 teaspoon Kosher salt
  5. 1/4 teaspoon garlic powder
  6. Pulse in food processor until smooth. Refrigerate until serving.
  7. Cocktail Sauce
  8. 1 cup tomato sauce
  9. 1 and 1/2 cups Heinz Ketchup
  10. 2 tbsp. freshly squeezed lemon juice
  11. 2 tbsp. Worcestershire sauce
  12. 1 tbsp. horseradish
  13. 1 tbsp. diced garlic
  14. Freshly ground pepper and Kosher salt to taste
Instructions
  1. In a large bowl, combine ketchup, lemon juice, Worcestershire sauce, and horseradish. Use a whisk to blend until all ingredients are well incorporated. Add seasonings and blend. Cover and refrigerate overnight before serving.
Hardwick Winery http://www.hardwickwinery.com/
New England Crab Cakes

 

New England Crab Cakes
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Ingredients
  1. 1 pound fresh crabmeat
  2. 2 eggs
  3. 2 tablespoons chopped scallions
  4. 1/4 teaspoon freshly ground pepper
  5. 1/2 teaspoon Kosher salt
  6. 2 beaten eggs
  7. 3 cups Panko crumbs
  8. 5 tablespoons of olive oil
Instructions
  1. Whisk together the eggs, scallions, pepper and salt. Add the crabmeat and stir to combine.
  2. Shape the mixture into 24 small patties, each a heaping tablespoon. Place on a cookie sheet covered with waxed paper and refrigerate for 1 hour. Whisk the 2 eggs in a shallow bowl.
  3. Place Panko crumbs in a glass pie plate. Dip each crabcake in the egg and then the Panko crumbs, coating completely. Heat the olive oil on a griddle. Cook the crabcakes until nicely browned. Turn and cook until golden brown. Drain on a paper towel. If you are not serving immediately, store on a cookie sheet, cover with Saran wrap. Reheat for 5 minutes in a 375 degree oven.
Notes
  1. This recipe pairs well with our Giles E. Warner white.
Hardwick Winery http://www.hardwickwinery.com/
Grilled Steaks with Hardwick Red Onion Chutney

 

Grilled Steaks with Hardwick Red Onion Chutney
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Ingredients
  1. 4 Porterhouse steaks 
(12 to 16 ounces each- up to 2 inches thick)
  2. 4 tablespoons olive oil
  3. 5 red onions peeled and thinly sliced
  4. 1/4 cup Balsamic vinegar
  5. 3 tablespoons packed brown sugar or Vermont maple syrup
  6. 2 tablespoons oregano
  7. Salt and pepper to taste
  8. 1 cup freshly cracked black pepper
  9. 1/4 cup Kosher salt
Instructions
  1. In large saute pan over high heat, heat oil until very hot. 
Reduce heat to medium.
 Add onions and saute until deep brown, about 8 to 10 minutes.
 Add balsamic vinegar, a splash of Hardwick Red Wine, brown sugar or VT maple syrup, oregano, salt and pepper.
 Cook for 1 minute - remove from heat and set aside.
Notes
  1. This recipe both uses and pairs well with our Hardwick Red.
Hardwick Winery http://www.hardwickwinery.com/