Nearly Famous Recipes

Mango Tango Martini

*3 parts Franklin Hill Vineyards Desire
1 part Vodka (Kettle One, Grey Goose or Ciroc)
Triple sec Liqueur (spash)
1/4 lime
Tang drink mix*

Rim martini glass with Tang. Pour Desire, Vodka, and a splash of Triple sec liqueur into glass with ice. Squeeze lime into glass. Stir and strain into rimmed martini glass then garnish with an orange slice.

Blueberry Pie Martini

*3 parts Franklin Hill Vineyards Bliss
1 part Stoli Vanilla Vodka
Crushed Graham Crackers*

Rim martini glass with Graham cracker crumbs. Pour Bliss and Vodka into glass with ice. Stir and strain into rimmed martini glass. Top with whipped cream and fresh blueberries.

White Sangria Punch

*1 Bottle Franklin Hill Vineyards White Sangria
1 2 litre bottle of Sprite
1 64 oz containter Orange Pineapple juice
1 can of frozen orange juice concentrate
oranges and cherries for garnish*

Pour all ingredients into a large punch bowl, add ice. Add sliced oranges and marachino cherries. Float frozen orange juice concentrate in big scoops in bowl. Invite plenty of friends over and enjoy!

Kate’s Mango Sangria

*1 Bottle FHV Desire Wine
24oz. Lemon/Lime Soda
12oz. Mango Sparkling Beverage
1 Can frozen Orange Juice Concentrate
1/3 cup Triple Sec Liquor
1 Mango
1/2 Papaya
1/2 Pineapple
1 Apple
1 Cup Frozen Strawberries
3-4 Tablespoons Fresh Mint*

Cut fruit in 1” cubes. Mix all ingredients in large punch bowl. Adjust our fruit or try other fruit combinations to create “your” signature sangria.
-We use Santa Cruz Organic Orange Mango Beverage and Lemon Lime soda.

Jell-o Shots

*4 Small boxes (or 2 big boxes) Jell-o
1 cup boiling water
2 cups Franklin Hill Vineyards Wine
48 1 oz paper cups (available at restaurant supply stores)*

Dissolve Jell-O in boiling water.
Add Franklin Hill Vineyards Wine. (Passion, Desire, Bliss, Goat)
Cool slightly and pour into paper cups.
Chill

Use Franklin HIll wines for great Jell-O shots! Passion with Strawberry Jell-O. Desire with Apricot or Peach Jell-O. Fiesta with Grape or Orange Jell-O. Or invent your own flavor. Have Fun!!

Food Recipes

Tuscan Tomato Basil Soup

1 large onion, diced
1 table spoon garlic, minced
1 small red pepper, diced
3 stalks celery, diced
1 large #10 can of whole peeled tomatoes with juice
32oz of V8 100% vegetable juice
1 pint half and half
1/2 Cup of Franklin Hill Simply Red
2 tablespoons of grape seed oil (available at Franklin Hill)
fresh basil
salt/pepper

Sauté onion, garlic, pepper , and celery in grape seed oil until soft, about 5 minutes. Add tomatoes, V8 Juice, and Simply Red. Cook for about one hour. Transfer to food processor or blender and process until smooth. Add salt and pepper to taste. You may have to play with the acidity with sugar and/or lemon juice. At this point the soup can be refrigerated for a later meal. Add half and half before reheating to prevent curdling. It is important to temper the half and half if you are adding it to a hot soup. Then heat. Before serving top with chopped fresh basil. Serve with parmesan crostini.

Shepherd’s Pie

1 tablespoon of rosemary grape seed oil (available at Franklin Hill)
1 pound of ground beef
1 large chopped carrot
1 medium chopped onion
1 cup beef stock
1 cup frozen peas
1 table spoon of tomato paste
1 table spoon of fresh parsley
1 teaspoon of fresh rosemary
1 teaspoon of beef bullion
mashed potatoes

Brown ground beef, onion, and carrot in oil. Add beef stock, parsley, tomato paste, bullion, and rosemary. Allow 10 to 15 minutes to thicken at medium high heat. Add peas and remove from heat. Put in a 8 inch baking dish and top with mashed potatoes. Bake for 30 to 45 minutes or until hot. Serve.

Crock Posole (chili)

2 Tbsp roasted garlic grapeseed oil (available at Franklin Hill)
2 Cups onions chopped
2 Cups sweet peppers chopped
1/4 Cup jalepenos chopped
2 Tbsp minced garlic
2 lbs chicken cooked
3 10oz cans diced tomatoes w/ green chilies
4 Cups crushed tomatoes
4 Cups black beans
2 Cups red kidney beans
2 Tbsp chili powder
2 Cups hominy
1 Cup chicken stock

Heat oil in large stockpot over med-high heat. Add peppers, onions, garlic, and jalepenos and cook until soft (about 10 minutes). Sir in chicken and all the rest of the ingredients and cook until hot. Top with sour cream scallion sauce. (2 cups of sour cream and 3 scallions in food processor)