Our Favorite Recipes

After many requests, we have finally posted the complete set of recipes we use for food and snacks in the winery (at least the ones we could find). The theme of these is “With a little help from our friends,” and we have tried to give credit to the author of the recipe where known. Since most recipes are “borrowed” from someone else to one degree or another, it’s quite possible that some of these look a lot like your recipes, or perhaps your mother’s. If you feel that one of the unattributed recipes should have your name on it, let us know and we’ll do our best to oblige.

Some of these recipes (especially in the early days) were associated with the founders and their friends—where we had used someone’s name in the title, we retained it in case it helps you identify the dish.

If you serve these, we don’t insist that you admit they came from us, as long as you serve them with Oakstone wines! 

Spreads, Dips, Pestos & Tapenades
Soups
Entrees
Desserts
Miscellaneous

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  Spreads, Dips, Pestos & Tapenades 
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Oakstone Winery Recipes 
“With a little help from our friends!”

Artichoke Cheese Spread

8 oz can Artichoke Hearts 
3/4  c. mayonnaise 
1/2 c. Parmesan or Romano cheese, grated 
1/2 c. Monterey Jack cheese, grated 
1 clove garlic, minced 
1 t. Lawry's Seasoned Salt 
1 t. soy sauce 
1 t. Tabasco (or to taste)

Combine all the ingredients in a food processor and process to the desired consistency.  Refrigerate at  least 2 hours and serve at room temperature.

-Craig Boyd

Oakstone Winery Recipes 
“With a little help from our friends!”

Artichoke & Green Olive Tapenade

14 oz can Artichoke Hearts 
1 c. toasted walnuts 
1 c. pitted green olives 
1 clove garlic, minced 
3 T. fresh parsley, chopped 
1 t. lemon zest 
4 t. fresh lemon juice 
1/3 c. Roasted Garlic Grapeseed Oil (or Extra Virgin olive oil) 
Salt and pepper to taste

Combine all the ingredients in a food processor and process to a rough paste.  Refrigerate at  least 2 hours and serve at room temperature.

-Craig Boyd

Oakstone Winery Recipes 
“With a little help from our friends!”

Avocado and Tomatillo Salsa (AKA "Salsa Verde")

2 cloves garlic, coarsely chopped 
1 tsp salt 
1/2 lb tomatillos, husked and coarsely chopped 
1 small onion, coarsely chopped 
Serrano and/or jalapeno peppers to your taste 
6 sprigs fresh cilantro, coarsely chopped 
1 ripe avocado, halved and pitted

In a food processor, pulse garlic and salt until a soft paste forms.  Add tomatillos, onion, peppers and cilantro and process until a chunky puree forms.  Add avocado and pulse until smooth.

-Craig Boyd

Oakstone Winery Recipes 
“With a little help from our friends!”

Susan's White Bean and Roasted Red Pepper Spread

2-15oz. cans cannelloni white beans 
2-7.25 jars roasted red pepper in water 
4 cloves garlic 
1/4 C basil 
1 bunch parsley 
1 T lemon juice 
Extra virgin olive oil
Ground pepper

1. Finely chop garlic, basil, and parsley in food processor. 
2. Add beans and drained peppers, capers, and lemon juice to processor bowl. 
Process, adding olive oil until spread reaches desired consistency. You may need only a small amount of olive oil. Add ground pepper to mixture.  
3. Refrigerate for several hours or overnight before serving.
4. Garnish with finely grated Parmesan cheese and chopped parsely.
5. Serve with Italian style bread or crostini.

-Susan Smith

Oakstone Winery Recipes 
“With a little help from our friends!”

Bleu Cheese and Walnut Spread on Endive

2 Tbsp. Cream Cheese (softened) 
4 Tbsp Bleu Cheese 
1 tsp Worcestershire Sauce 
1 tsp Dijon mustard 
1 oz. Toasted walnuts 
2 heads baby Belgian Endive 


Combine first five ingredients until creamy. Separate endive leaves. 
Spoon or pipe cheese mixture onto each leaf. Top with toasted walnuts. 
Serve chilled or at room temperature.

Oakstone Winery Recipes 
“With a little help from our friends!”

Cheddar Spread

1 clove garlic, minced 
1 lb sharp cheddar cheese 
4 oz bleu cheese 
1 stick butter 
1 cup beer 
1 T. Worchestershire Sauce 
4 drops Tabasco Sauce 
2 T .Black Fig Vinegar (or red wine vinegar) 
1 t. dry mustard 
Grate cheeses using a food processor and transfer to a large bowl.  Add cheeses and remaining ingredients to food processor and process until well blended.  Refrigerate several hours or overnight before serving.

-Craig Boyd

Oakstone Winery Recipes 
“With a little help from our friends!”

Craig’s Mushroom Almond Paté

This meatless pate is best prepared four to six days in advance. Use of a food processor is assumed in the directions but is not required.

3 teaspoons butter 
1 teaspoon fresh thyme  (or 1 tablespoon fresh rosemary) 
1 cup slivered almonds 
½ cup fresh parsley 
½  onion 
½ pound mushrooms 
1 clove garlic 
½ teaspoon salt 
½  teaspoon pepper 
2 tablespoons dry vermouth or cognac

In a frying pan, melt one tablespoon butter over medium heat and saute almonds until golden brown. Remove to a bowl and wipe out pan. (almonds can also be toasted in an enamel pan without butter, if desired.) 
Chop parsley until very fine in a food processor with the metal blade. Set aside. Chop onion. Heat two tablespoons butter in pan and saute onions until soft and transparent. Chop garlic followed by the mushrooms with quick pulses (being careful not to overprocess). Add garlic and mushrooms to onions in pan and saute until liquid evaporates. Add thyme, salt, and pepper.  Stir and remove from heat. 
Reserve two tablespoons of almonds and process the rest until finely ground. Do not overgrind. Add mushroom mixture and vermouth, processing enough to blend. Add reserved almonds and all but two tablespoons of parsley. Pulse to incorporate. Press mixture into a crock or bowl and sprinkle with remaining parsley. Refrigerate several days to allow flavors to blend. 
Serve with slices of crusty French bread and a sampling of flavored mustards.

-Delicious Decisions, Junior League of San Diego

Oakstone Winery Recipes 
“With a little help from our friends!”

Creamy Truffle Hazelnut Dip

2/3 c. hazelnuts (about 3 oz) 
1 lb fresh Ricotta 
1/2 c. soft goat cheese 
1 tsp Dijon mustard 
3/4 t. white truffle oil 
Salt and white pepper 
Toast hazelnuts at 350ºF in a pie tin for about 12 minutes.  Let cool, transfer to a clean towel and rub to remove skins.  Place in food processor and pulse until finely ground.  Transfer nuts to a small bowl.  In the food processor, combine ricotta, goat cheese, mustard and truffle oil and process until smooth and creamy, scraping down the sides as you go.  Transfer to serving bowl and stir in crushed nuts.  Adjust flavor to your taste by adding more truffle oil

-Craig Boyd

Oakstone Winery Recipes 
“With a little help from our friends!”

Eva’s Watermelon Pico de Gallo (AKA “Waltermelon Salsa”)

4 cups diced seeded watermelon 
1 1/2 cups diced jicama 
1/2 cup diced green pepper 
1/4 cup chopped fresh cilantro 
1 t. chopped jalapeno pepper 
2 T. fresh lemon or lime juice 
1 T. honey 
1 t. salt 
1 t. garlic pepper 
1/4 t. hot-pepper sauce 
In large bowl, combine all ingredients; mix well.  Refrigerate, covered, at least one hour to blend flavors.  Stir before serving.

– Eva de la Peña Flynn

Oakstone Winery Recipes 
“ With a little help from our friends!”

Havarti Dill Spread

1 c. shredded dilled Havarti cheese 
1/4 c. minced scallions 
2 T. chopped fresh dill (or 1 t. dried) 
1/3 c. mayonnaise

Mix all ingredients together and refrigerate for several hours or overnight.

-Craig Boyd

Oakstone Winery Recipes 
“With a little help from our friends!”

Goat Cheese and Sun-Dried Tomato Spread

12 oz goat cheese

Oakstone Winery Recipes 
“ With a little help from our friends!”

Hummus

2 cloves garlic 
2 cans (15oz) garbanzo beans 
1/3 c. tahini (sesame seed paste) 
1/3 c. lemon juice 
1/2 c. water 
3 T. olive oil 
1/4 t. cayenne 
salt 
Drop garlic into a food processor with the motor running, whirl to mince.  Add garbanzos, tahini, lemon juice, 2 T. olive oil and cayenne;  process until smooth.  Scrape into serving bowl, drizzle with remaining oil.  Salt to taste.

– Sunset Magazine, September 1991

Oakstone Winery Recipes 
“ With a little help from our friends!”

Joel's Bean Dip

1 can Stag's Chili with Beans 
1 8-ounce package Cream Cheese

Soften the cream cheese in the microwave, then stir in the can of chili and microwave until warm. Serve with chips.

This gourmet recipe is exceptionally sophisticated and should not be confused with simple treats prepared for Super Bowl parties. It is exquisitely flavored and extremely demanding to prepare. It is ideally suited to complement Oakstone's mediocre Slug Gulch Red, if you can’t find the Saltines and Velveeta.

– Joel Sklar

Oakstone Winery Recipes 
“With a little help from our friends!”

John’s Bacon-Cheese Spread (AKA “Trailer-park Paté”)

1-24 ounce package of peppered bacon 
1-16 ounce container pasteurized process cheese spread 
1/4 tsp chili powder

Cut the bacon into strips 1/4" wide, cook all at once in a large frying pan until crisp. Drain well and pat very dry with paper towels. Chill in refrigerator, then place in food processor and process until 1/16" diameter. Warm cheese spread in the microwave, then mix all ingredients until smooth.

-John Smith

Oakstone Winery Recipes 
“ With a little help from our friends!”

Keichi’s Fisherman Salmon Spread

3/4 cup mayonnaise 
1 cup finely chopped onion 
1/2 cup sweet relish 
1/4 cup capers 
2 T. lemon juice

Add ingredients to one pound of cooked and flaked salmon meat and mix thoroughly.  Adjust to taste.  Add freshly ground black pepper and salt to taste.

–Keichi Aoyagi

Oakstone Winery Recipes 
“ With a little help from our friends!”

Mary Anne’s Roasted Red Pepper Tapenade

7 oz. roasted red peppers 
6 oz. artichoke hearts, drained 
1/4 cup capers 
1/4 - 1/2 cup parsley 
1/2 cup parmesan 
1 T lemon juice 
1/3 cup olive oil 
Salt and pepper 
Process all ingredients in food processor until finely chopped but not smooth.  Add salt and pepper to taste.

– Mary Anne McGarraugh 


Oakstone Winery Recipes 
“With a little help from our friends!”

Merrilee’s Healthy Spinach Spread

8 oz fat-free cottage cheese 
1/2 c. fat-free mayonnaise 
2 t. chili powder 
1 t. curry powder 
several drops hot sauce 
2 hard-boiled eggs-finely chopped 
1 12-oz package chopped frozen spinach 
Process cottage cheese in food processor until creamy. 
Add mayonnaise and spices, mix well.  Adjust spices to taste.  Mix in chopped eggs and spinach.  Serve on crackers or as sandwich spread.

– Merrilee Keller

Oakstone Winery Recipes 
“With a little help from our friends!”

Michael’s Black Olive Pesto

6 cans whole black olives 
4 oz. anchovies in olive oil 
1 1/4 cup packed fresh basil 
3-4 cloves garlic 
1/4 cup extra virgin olive oil 
black pepper 
fresh lemon juice 
Drain olives, then mash using potato masher to express olive juice.  Discard juice and place pulp in food processor.  Drain anchovies, rinse, pat dry, and add to olives.  Press garlic and add garlic to olive mixture.  Add olive oil and process until consistency is smooth, adding more oil if necessary.  Add pepper and lemon to taste.

– Michael Tomasco

Oakstone Winery Recipes 
“With a little help from our friends!”

Parmesan Pesto Dip

1 1/2 c. sour cream 
 1/2 c. coarsely chopped watercress 
1 c. freshly grated Parmesan cheese 
 4 T. Pesto Sauce 
1 T. Basil & Garlic oil 
 1 t. Worchestershire sauce 
1/2 c. mayonnaise 
2 T. lemon juice 
1 T. minced onion 
1 clove garlic 
Salt and pepper to taste

Combine all the ingredients.  Refrigerate at  least 2 hours

-Craig Boyd

Oakstone Winery Recipes 
“ With a little help from our friends!”

Paté des Bois (Mushroom Paté)

1 1/2 lbs. mushrooms 
3 T. butter 
3 cloves garlic, minced 
2 T. lemon juice 
3 T. anchovy paste or 15 anchovy filets 
pepper to taste 
1 t. Worcestershire sauce

Finely chop mushrooms and sauté in butter with garlic until juices have evaporated.  Blend the mushrooms, lemon juice, anchovy paste or filets, pepper and Worcestershire sauce in a food processor until mixture is smooth. Chill overnight in a bowl or mold.  Serve at room temperature.

– from  The Streamliner Diner Cookbook

Oakstone Winery Recipes 
“ With a little help from our friends!”

Susan’s Goat Cheese Spread

3 5 oz. packages goat cheese 
2 8 oz. packages lite cream cheese (Neufchatel) 
1 cup chopped walnuts

Process all ingredients in food processor until smooth, or ask John to mix it by hand. 
– Susan Smith

Oakstone Winery Recipes 
“With a little help from our friends!”

Susan’s Oil-Free Sun-Dried Tomato Pesto

1 cup (2 ounces) dried tomatoes (not packed in oil) 
1 cup boiling water 
½ cup (packed) basil leaves 
1/3 cup (packed) parsley 
3 medium cloves garlic 
¼ cup pine nuts 
Place tomatoes and boiling water in a small bowl, cover and let stand for one hour. Put the basil and parsley in a blender and process until feathery. Add the garlic, pine nuts and tomatoes with all their water; purée until it becomes a smooth paste. Place in a small bowl, cover tightly and refrigerate until use. Bring to room temperature before serving.

-Susan Smith

Oakstone Winery Recipes 
“With a little help from our friends!”

Susan’s Other Sun-Dried Tomato Pesto

3/4 cup oil-packed, sun-dried tomatoes (6-1/2 ounces, drained) 
3/4 cup pitted black olives 
2 garlic cloves, pressed 
1 cup (packed) chopped fresh parsley 
1/2 cup pine nuts 
1/2 cup olive oil (you can use a little of the oil from the tomatoes, but be careful--it's very salty!) 
Put all the ingredients into a food processor and blend coarsely so the pesto is a bit chunky (you may need to stop and stir the ingredients a few times).

-Susan Smith

Oakstone Winery Recipes 
“With a little help from our friends!”

Three Cheese Terrine with Walnuts

3/4 cup walnuts, toasted & finely chopped 
10 oz Gorgonzola, softened 
6 oz cream cheese, softened 
1/2 lb goat cheese, softened 
1/2 cup minced chives 
Freshly ground black pepper

Puree the Gorgonzola with two thirds of the cream cheese in a food processor until smooth.  Blend in a separate bowl the remaining cream cheese with the goat cheese and half of the chives and season with black pepper. Line your mold with plastic wrap. Place 1/3 of the walnuts in the bottom of the mold, spread half of the Gorgonzola mixture on top and sprinkle with half of the remaining walnuts and 2 T of the chives. Spread the goat cheese mixture on top and sprinkle with the remaining walnuts and chives. Top with remaining Gorgonzola mixture. Cover with plastic wrap and refrigerate for at least 4 hours. Before serving, unmold the terrine and allow to return to room temperature.

-Craig Boyd

Oakstone Winery Recipes 
“With a little help from our friends!”

Susan's White Bean Hummus

2 cups canned white beans 
1/3 cup Basil & Garlic Grapeseed Oil (or EV olive oil) 
1/3 cup fresh lemon juice 
4 cloves garlic 
1 T capers 
1/2 t ground cumin seed 
1/4 t cayenne 
Puree the beans using a food processor with all remaining ingredients, except cumin and cayenne, until smooth and creamy.  Add cumin and cayenne (do it to your taste) and mix well.  May be served hot or cold.

-Susan Smith

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              SOUPS 
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Oakstone Winery Recipes 
“With a little help from our friends!”

Barley and Roasted Vegetable Soup

4 lg. plum tomatoes, halved lengthwise 
8 c. vegetable broth 
3 med. carrots, quartered lengthwise 
 ½ oz. dried porcini mushrooms 
6 oz. fresh crimini mushrooms, thickly broken into pieces 
    sliced (or use portobellas) 
3 large fresh thyme sprigs 
1 lg. onion, cut in 1 in. wedges through the root end 
1 bay leaf 
Fresh parsley, chopped 
1 red bell pepper, quartered 
 ¾ c. barley 
1 med. zucchini. halved lengthwise 
3 cloves garlic, unpeeled 
2 T. olive oil

Preheat oven to 400ºF. Spray a large rimmed baking sheet with cooking spray. Arrange vegetable and garlic on baking sheet and drizzle with olive oil. Roast vegetables until tender and browning on the edges, stirring occasionally, for 55 minutes. Remove vegetables and garlic from baking sheet. Peel and reserve the garlic. Coarsely chop half of the vegetable and set aside. Add ½ c. broth to baking sheet and stir with a whisk to remove any burned on pieces. Add this, along with the unchopped vegetables to a large pot. Add the remaining broth, dried porcini mushrooms, oregano and bay leaf to the pot. Bring to a boil. Reduce heat to medium, cover and simmer until vegetables are very soft, about 20 minutes. remove the vegetables from the broth (reserving the broth), add the 3 peeled garlic cloves and puree in a food processor until smooth; set aside. Return the reserved broth, oregano and bay leaves to a boil, add barley. Reduce heat and simmer, covered, until barley is tender, about 40 minutes. Add reserved chopped vegetables and the vegetable puree to the pot and simmer until the soup thickens, about 10 minutes. Season with salt and pepper to taste. Serve sprinkled with fresh parsley.

Oakstone Winery Recipes 
“ With a little help from our friends!”

Hearty Black Bean Soup

2 T. olive oil 
 ¼ c. cooking sherry or marsala 
2 med. oninos, chopped 
1 15 oz. can whole peeled tomatoes, chopped (or use fresh, peeled and chopped) 
3 cloves garlic, chopped 
45 oz. black beans, soaked overnight (or 3 cans) 
salt and pepper to taste 
1 ¼ t. dried oregano 
1 ¼ t. cumin 
½ t. dried thyme 
14 ½ oz. vegetable broth 
grated cheese (cheddar or gorgonzola) 
sour cream 
cilantro

Heat the olive oil in a 3 qt. saucepan or large pot. Saute onions over medium heat until transparent. Add garlic and saute until softened. Stir in beans, oregano, thyme, broth, sherry (or marsala) and tomatoes. Simmer, covered, for 45 minutes, or until beans are soft. Season with salt and pepper. Ladle into serving bowls and top with grated cheese, sour cream and cilantro.

Oakstone Winery Recipes 
“With a little help from our friends!”

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             Entrées 
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Chef Nick's Vegetarian Chili


8 T oil
2 Large onions, chopped
8 T minced garlic
1/2 cup chili powder
8 bell peppers, seeded & diced, various colors
4 pounds zucchini, diced
1 T dried oregano
1 t cayenne pepper
2 #10 cans stewed or chopped tomatoes
6 11 oz cans corn, drained
6 15.5 oz cans black beans, drained & rinsed
salt & pepper to taste


Heat oil in a large pot over medium heat. Add onions, garlic and chili powder; saute for 5 minutes. Add peppers; saute 5 minutes. Add zucchini, saute 2 minutes. Add spices, tomatoes, corn, beans, salt & pepper. Simmer over low heat for 1-1/2 hours. 


Makes about 1 gallon!


Cannelloni Crepes

1 c. ricotta cheese 
 1 T. chopped green onion 
3 oz. cream cheese, softened 
 dash salt, to taste 
2 T. butter, softened 
 8 cooked crepes (recipe follows) 
2 T. fresh parsley, chopped (or cilantro)           
15 oz. Marinara sauce 
 ¼ c. fresh parmesan cheese, grated 
1 egg, well beaten 
 Mozzarella and/or Jack, grated

  Combine ricotta, cream cheese, mozzarella (and/or jack),  butter, parsley, egg, green onion and salt until well mixed.  Spoon filling into crepes and roll up.  Place in a greased, shallow baking pan seam side down.  Pour marinara sauce over crepes and sprinkle with parmesan cheese.  Bake in a preheated 350ºF oven for 20 to 30 minutes until bubbly. 

Crepe Recipe

1 ¼ C. flour 
     pinch of salt 
3 eggs, well beaten 
1 ½ c. milk 
2 T. butter, melted

  Place all ingredients in a blender or mixer and beat well.  Let batter stand, refrigerated for 1 hour or more.  Cook using a crepe pan. 
 

Oakstone Winery Recipes 
“ With a little help from our friends!”

Campanelle Pasta with Parsley Butter

Parsley Butter 
1 c. packed, coarsely chopped fresh Italian (flat leaf) parsley 
2 t. packed, grated lemon peel 
1 clove (or more to taste) garlic, peeled 
½ c. butter, room temperature

Pasta 
1 lb. campanelle (trumpet shaped pasta)

For Parsley Butter 
Finely chop parsley, lemon peel and garlic together. Add to butter and stir until very well mixed. Season to taste with salt and pepper.

For Pasta 
Cook in boiling water until al dente. Drain and transfer pasta to a large serving bowl. Add the parsley butter and toss to coat.

Oakstone Winery Recipes 
“With a little help from our friends!”

Avocados Stuffed with Crabmeat

4 ripe avocados 
4 cloves garlic, minced 
6 c. sauce (recipe on right) 
2 lbs. Crabmeat, well drained 
½ c. celery, chopped 
½ c. green onion, chopped 
5 egg whites, stiffly beaten 
   fresh parmesan cheese, grated bread crumbs 
¼ c. melted butter 
   juice of 2 lemons

Sauce: 
4 T Butter 
4 T flour 
1 ½ t. salt 
dash cayenne, to taste 
4 c. Half and Half 
8 egg yolks, well beaten 
½ c. sherry

To prepare avocados: 
  Cut avocado in half lengthwise and discard the seed.  Score the inside and add minced garlic and lemon juice.  Let stand for ½ hour at room temperature, then discard garlic and juice.

To prepare the sauce: 
  Melt butter, stir in flour, salt and cayenne until very well blended.  Add Half and Half and cook over low heat, stirring constantly.  Bring sauce just to a boil.  Remove from heat.  Place egg yolks in a large mixing bowl and stir sauce into the egg yolks a little at a time until well blended and smooth.  Stir in sherry.  Set aside.

To prepare crabmeat stuffing: 
  Mix drained crabmeat, celery, green onion and sauce. (note:  add the sauce gradually as to not make the stuffing too runny, you may not need all six cups).  Fold in egg whites.  Fill avocados with crabmeat mixture.  Sprinkle with bread crumbs and parmesan cheese.  Drizzle melted butter on top and bake for 25 minutes in a preheated 350ºF oven.

-Craig Boyd 
 

Oakstone Winery Recipes 
“With a little help from our friends!”

Keftethes (Greek Meatballs)

(Keff-TAY-thas)

1 c. unseasoned bread crumbs 
 1 ½ T. fresh mint, chopped 
½ c. milk 
1 ½ T. fresh parsley, chopped 
1 c. finely minced onion 
 2 t. salt 
8 T. butter 
 ¼ t. ground black pepper 
1 lb. lean ground beef 
 ½ t. ground cinnamon 
1 lb. lean ground pork 
½ c. flour 
2 eggs, well beaten 
3 T. olive oil

  In a small bowl soak bread crumbs in the milk and set aside. 
  Saute the onion in 1 T. butter over low heat until lightly browned.  Remove from heat and scrape into a large mixing bowl. 
  Add soaked bread crumbs, 2 T. butter, beef, pork, eggs, and the seasonings to the onions.  Knead mixture by hand for at least 5 minutes until well mixed. 
  Roll meat mixture into golf ball (or smaller) size balls.  Roll each in flour. 
  Melt 5 T. butter in a large skillet, then add olive oil and heat until hot.  Fry meatballs, carefully rolling them with a spatula or wooden spoon until browned on all sides, about 10 minutes for each batch.  Drain on paper towels and keep warm, covered to keep them moist, while frying remaining meatballs.  You may need to replenish the butter and olive oil. 
  This makes about 50 meatballs and can be easily halved.  If you desire to bake rather than fry the meatballs, omit the rolling in flour and bake at 350ºF until well browned on all sides.

Oakstone Winery Recipes 
“With a little help from our friends!”

Merrilee's Cranberry Cocktail Meatballs

2 lbs ground beef 
1 C breadcrumbs 
1/3 cup dried parsley 
2 eggs 
2 T soy sauce 
1/4 t pepper 
1/2 t garlic powder 
2  t instant onion 
1/3 C tomato sauce 
12 oz chili sauce 
16 oz can jellied cranberry sauce 
2 T brown sugar 
1 T lemon juice

Preheat oven to 350°, mix beef, breadcrumbs, parsley, eggs, soy sauce & onion. Form into small meatballs and arrange in 1" deep pan. In medium pan, combine tomato, cranberry and chili sauces, brown sugar and lemon juice. Cook over moderate heat to smooth. Bake meatballs 15 min, pour sauce over & bake another 30 min.

-Merrilee Keller

Oakstone Winery Recipes
“With a little help from our friends!”

Stephanie's Jamaican Jerk Chicken


5 lbs boneless chicken breasts
1-1/2 C green onions
2 T soy sauce
6-8 cloves garlic
2 limes
1 T brown sugar
2 hot peppers
1 t distilled vinegar
1 t cinnamon
5 t allspice
2 bay leaves
salt & pepper to taste


Bathe chicken breasts in distilled vinegar (or spray on), pat dry.
Prepare marinade above, marinate chicken 24 hours. Grill & cut up chicken 



Dipping Sauce for Chicken: 



6 cucumbers, peeled & seeded
2 C sour cream
2 C mayo
2 T apple cider vinegar
1-2 cloves garlic
1 t salt 
¼ t ground pepper



Blend the dipping sauce in a blender until smooth.

-Stephanie Rael

Oakstone Winery Recipes
“With a little help from our friends!”

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            Desserts 
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Oakstone Winery Recipes 
“With a little help from our friends!”

Chocolate Madeleines

3/4 c. flour                                  
4 eggs 
1/2  c. unsweetened cocoa        
1 c. sugar 
Butter for buttering tins            
Pinch of salt 
12 T. butter, melted and cooled 
Syrup or powdered sugar for topping

Combine flour, cocoa and salt. Beat together eggs and sugar until thick. Fold in flour and then melted butter.  Refrigerate at  least 1 hour (or up to 3 days). Generously butter the madeleine tins and refrigerate tin until butter is firm. Pre heat oven to 425ºF. Spoon batter into tins, filling each between half and three quarters full. Bake until firm and puffed, about 7 minutes. Remove from tins immediately and repeat from the buttering stage until all of the batter is used. Top with either chocolate syrup or powdered sugar. Makes about 4 dozen.

-Craig Boyd

Oakstone Winery Recipes 
“With a little help from our friends!”

Lemon Squares

1 cup flour 
1/2 cup butter 
1/4 cup powdered sugar 
2 eggs 
2 T. lemon juice 
1 cup granulated sugar 
2 t. flour 
1/2 t. baking powder 
grated rind of 1 lemon 
powdered sugar for topping 
Blend first 3 ingredients and press into a lightly greased 8" square pan. Bake at 350ºF  for 15 minutes. Blend the next 6 ingredients and spread on top of crust. Bake at 350ºF  for 25 minutes more. Sprinkle with powered sugar while still warm.

-Nancy Boyd

Oakstone Winery Recipes 
“ With a little help from our friends!”

Poached Pears with Zabaglione Sauce

2 c. water 
1/2 c. honey 
1/2 vanilla bean, split lengthwise, or 1 t. vanilla 
2 firm Bosc or Bartlett pears, peeled, halved and cored 
4 egg yolks 
1/2 c. sugar 
1/2 c. sweet wine

In a medium saucepan, bring water, honey and vanilla bean to a boil until the honey dissolves. Add pear halves, cover, reduce heat and simmer until the pears are tender when pierced with a sharp knife. About 12-15 minutes. Transfer the pears with a slotted spoon to a plate, allow to cool, then carefully slice into fans on individual dessert plates. In a double boiler, whisk the eggs and sugar over simmering water. When the mixture begins to thicken and become frothy, gradually add the wine and whisk constantly until soft peaks begin to form, about 5-8 minutes. Remove the zabaglione from the heat and serve immediately over the poached pears.

-Judy Sklar

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         Miscellaneous 
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Oakstone Winery Recipes 
“With a little help from our friends!”

Pat's Parmesan Crackers

4 Tablespoons unsalted butter, diced 
3/4 cup flour 
1-1/2 cups grated parmesan cheese, grated fine 
1/4 teaspoon cayenne pepper 
1/2 teaspoon salt, 1/2 teaspoon black pepper 
1 egg yolk, large,  1 teaspoon lemon juice 
2 tablespoons ice water 
1/4 cup sesame seeds (or poppy seeds)

Cut butter into flour in a food processor. Mix in cheese, cayenne, salt & pepper. Beat together egg yolk, water and lemon juice. Add to dry ingredients and mix lightly. Knead till smooth, roll into a long roll 1-1/2" in diameter, and wrap in plastic wrap. Refrigerate one hour. Cut into rounds 1/8" thick, place on parchment paper on baking sheets, sprinkle with seeds. Bake at 350° 10-15 minutes or until golden, cool on rack.

-Pat Pugh

Oakstone Winery Recipes 
“With a little help from our friends!”

John’s Fried Nuts

16 ounces shelled walnuts (or pecans) 
½ cup sugar

Bring 4 cups of water to a boil in a large pot, add nuts and bring back to a boil for one minute. Drain the water and immediately stir in the sugar to glaze the nuts. Transfer to hot oil in a frying pan or deep fryer (oil should be deep enough to submerge all the nuts and stir them). Stir continuously until the nuts are crisp (they start off soft and feel mushy, they’re done when the sugar crystallizes and the nuts feel like they “clink” together when stirred). Remove (very) promptly from the oil and place on a cookie sheet to cool, then transfer to paper towels to absorb excess oil.

-John Smith

Oakstone Winery Recipes 
“With a little help from our friends!”

John’s Island Sangria

2 bottles Oakstone Slug Gulch Red 
Juice of 2 oranges 
Juice of one lemon 
Juice of one lime 
3/4 cup sugar (1/2 cup gives dry Sangria, 1 cup will be distinctly sweet)

Dissolve sugar in wine, then stir in fruit juices.  If possible, leave to soak (in a glass or stainless container) with citrus rinds for one hour in the refrigerator.  Serve over ice.

-John Smith 
   

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