This time a year, we always start hearing requests for some seasonal food recipes with wine and beer pairings.  Below is a list, with recipes, of things we like to recommend, they’re easy to prepare and pretty tasty too.
Pumpkin Fluff: Beer Pairing: (Flash Gourd’n)
16 oz container of cool whip
15 oz can of libbys pumpkin
1 small box of instant vanilla pudding mix
1 tsp of pumpkin pie spice
Mix all ingredients together.  Serve with animal crackers, apple slices, and VAH Sweet Riesling.  This can also be made into a frozen pumpkin pie.  Fold into a graham cracker crust and drizzle caramel over it.
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Cranberry Catawba Relish: Wine Pairing: (Catawba, Twisted Kiss, or Niagara)
1 cup Vineyard at Hershey Catawba Wine
1 12oz. bag of fresh cranberries
1 cinnamon stick
2 tb orange zest
1 cup white sugar
Combine sugar and wine in a medium saucepan.  Bring to a boil over medium heat.  Add the cranberries, the cinnamon stick, and the orange zest.  Bring the mixture to a boil while stirring often.  Reduce heat and simmer for 10 to 15 minutes (or until most of the cranberries have burst).  Remove heat and allow to cool.
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Cranberry Catawba Relish Dip:  Wine Pairing: (Catawba, Twisted Kiss, or Niagara)
1 Recipe of Cranberry Catawba Relish
1 Large Container of Fage Greek Yogurt (I use the 0%)
1, 8oz blocks of cream cheese
Combine yogurt and cream cheese until well blended.  Add cranberry Catawba relish.  Serve with fresh fruit, cinnamon pita chips, or crackers.  Works well as a bagel spread.
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Chardonnay Stuffing: Beer Pairing: (Hip Hops Horray, IPA) Wine Pairing: (Chardonnay)
1 stick of unsalted butter
2 medium yellow onions, diced
1 cup of celery, diced
2 apples, diced (use your favorite cooking apple)
1 tbs rosemary (fresh or dried is fine)
1 tbs celery seed (not celery salt)
1 tbs sage (fresh or dried is fine)
1 tbs parsley (fresh or dried is fine)
1 tsp pepper
1 tsp salt
2 cups of Vineyard at Hershey Chardonnay (Both Oaked and Unoaked work nicely for this recipe, pick what bottle you like to finish)
2 large eggs, beaten
1, 1/2 cups of chicken stock (low sodium)
16 cups of stale bread cubes (approx. 1 large loaf of Italian bread, cut into ¾ inch pieces)
Preheat oven to 375F.  In a large saucepan, melt butter over medium heat.  Add onions, celery, apples, rosemary, celery seed, sage, parsley, salt and pepper.  Sauté (stirring occasionally) until very tender and beginning to brown – approx. 10-15 minutes.  Add 1 cup of the wine and cook until evaporated.  Remove from heat and allow to cool.
Combine chicken stock, beaten eggs, and remaining cup of Vineyard at Hershey Chardonnay.  Mix in vegetable/apple mixture.
In a large buttered baking dish, spread stale bread cubes out.  Pour stock/veggie mixture over the bread cubes.  Combine mixture until well blended.  Cover the mixture with buttered foil.  Bake for 20 minutes.  Uncover and bake until the desired crispness (I usually go for another 10 minutes).  Feel free to add a bit of chardonnay to your favorite turkey gravy while cooking.
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Grandma DeLutis’s Chocolate Peanut Butter Pie—Beer Pairing: (Chocolate Milf), Wine Pairing: (DeCider)
“My grandma used to make this recipe every year and now my wife and I carry on the tradition. It’s as much a part of Thanksgiving as pumpkin pie for me, so I indulge and eat both. Huge pieces too. Cheers!”
1 graham cracker pie crust
1/4 c. creamy peanut butter
3 c. milk
1 regular pkg vanilla pudding mix
1 regular pkg chocolate pudding mix
1 tsp vanilla
4 oz Cool Whip, thawed
In saucepan, combine vanilla pudding and 1.5 cups milk, cook and stir to full boil. Stir in peanut butter and spoon into crust. Chill. Mix chocolate pudding with 1.5 cups milk, boil and stir in vanilla. Spoon into pie and chill. Cover with Cool Whip and chill.