:: Rush Creek Wines :: 100% Real Fruit Wines

RECIPES

TRY THIS DELICIOUS CHRISTMAS SANGRIA

MORE GREAT WINE RECIPES

Peach Smoothie	Mustard Mead Grilled Pork Chops
Sweet & Sour Braised Onions	Festive Pork Chili
Quick Mustard Topper	Raspberry Pork Steaks
Galaxy Glaze	Pork Tenderloin in Apple-Thyme Sauce
Spiced Red Cabbage	Blue Moon Fluff
Sausage Chili	Ebony Pork Chops
Maple Cabbage Stir Fry	Maple Pineapple Salad Dressing
Maple Marinated Pork Tenderloin	Tomato Maple Salad Dressing

NEW
Try this delicious
Pomegranate Glazed Chicken with Pears and Leeks Recipe!
Recipe by edibletoronto.com

Peach Smoothie

1/2 bottle -	RUSH CREEK Summer Essence (semi sweet peach wine)
12 oz -	can of drained peaches
4 lg scoops -	Vanilla ice cream or vanilla frozen yogurt
8 -	ice cubes

Using a blender on high for 3 minutes. Pour into a tall cocktail glass. Must be served within 30 minutes of blending. 1 bottle makes 7 to 8 drinks. Garnish with fresh cherry.

Mustard Mead Grilled Pork Chops

4 -	bone-in loin pork chops (3/4 inches/2cm thick), well trimmed	4
1/2 cup -	Rush Creek Dry Mead Wine	125mL
1/2 cup -	honey	125mL
1 tbsp -	grated ginger	15mL
1 tbsp -	prepared mustard Salt and Pepper to taste	15mL

Place meat in shallow container or resealable plastic bag. Whisk together wine, honey, ginger and mustard. Pour over pork chops. Refrigerate in marinade for at least four hours but preferably overnight. Drain chops and grill over medium heat about four to five minutes per side, turning every two minutes. When cooked, chops should be slightly springy with a hint of pink color. Season with salt and pepper. Serves 4.

http://www.ontariopork.on.ca/

Sweet & Sour Braised Onions

1 tbsp -	cooking oil	15 mL
1 -	large onion, halved and sliced	1
1/4 cup -	Rush Creek Sweet Mead Wine	50mL
1 tbsp -	white wine vinegar	15mL
1 1/2 tbsp -	honey	7mL
1/8 tsp -	salt	0.5mL
1/8 tsp -	pepper	0.5mL

Heat oil until hot in frying pan. Add onion. Cook over medium heat until soft and golden, stirring frequently to prevent sticking. Add remaining ingredients. Cook over low heat until all moisture has evaporated and onions are very soft and brown in color. Serve over grilled pork burgers or alongside slices of roast pork. Tops 4 burgers.

http://www.ontariopork.on.ca/

Festive Pork Chili

The mead in this recipe balances the acidic properties of the tomatoes, producing a mellow chili, perfect for cold days.

1 lb -	lean ground pork	500g
1 -	medium, onion diced	1
1 cup -	diced green pepper	250mL
1 can -	tomatoes ( 28oz/796mL )	1 can
1 can -	black bean, ( 19oz/540mL ) rinsed and drained	1 can
1 cup -	whole kernel corn	250mL
1/2 tsp -	Rush Creek Sweet Mead Wine	125mL
2 tsp -	chili powder	10mL
1/2 tsp -	ground cumin	2mL
1/2 tsp -	ground coriander	2mL
Pinch - - -	Cayenne Pepper Shredded Cheddar cheese Sour cream	Pinch

In large skillet brown pork with onion and half the green pepper. Drain off fat. Add tomatoes, beans, corn, wine and seasonings. Simmer for 20 minutes or until thickened. Check seasoning for taste. Serve with topping of cheddar cheese, sour cream and reserved green pepper.
Makes 8 cups. ( 2 litres.)

http://www.ontariopork.on.ca/

Quick Mustard Topper

3 parts -	Rush Creek Strawberry Wine Jelly	3 parts
1 part -	mustard	1 part

Combine ingredients and micro-cook at medium (50%) or heat over low heat just until blended and jelly is melted. Whisk well. Do not overheat or mixture will burn. Brush over just cooked sausage or pork tenderloin.

http://www.ontariopork.on.ca/

Raspberry Pork Steaks

1/3 cup -	Rush Creek Raspberry Wine
1/2 tsp -	dried oregano
1/2 tsp -	salt
1 -	clove of garlic
4 -	boneless pork chops (pork steaks), well trimmed
1 tsp -	salad oil

Combine wine, oregano, salt and garlic. Marinade steaks in mixture for several hours or preferably overnight. Heat oil in skillet until hot. Reserving marinade, add steaks and brown on both sides. Add marinade to pan and simmer over medium heat until steaks are tender and have just lost their pink color in center and marinade has been absorbed.
Serves 4.

http://www.ontariopork.on.ca/

Galaxy Glaze

2 parts -	Rush Creek Spiced Apple Wine Jelly	2 parts
1 part -	butter	1 part

Melt butter until bubbly. Stir in Wine Jelly and heat until jelly in melted. Brush over smoked sausage during last minute of grilling.
NOTE: For a double duty breakfast or brunch idea, serve Galaxy Glaze on cooked breakfast sausage. Pass additional hot glaze for a tasty pancake topper.

http://www.ontariopork.on.ca/

Pork Tenderloin in Apple-Thyme Sauce

1 -	pork tenderloin	1
1 cup -	Rush Creek Apple Wine	250mL
1 tbsp -	butter	15mL
1 tbsp -	salad oil	15mL
1 -	medium onion, cut in half crosswise then sliced in thin lengthwise wedges	1
1 -	apple, cored and cut into thin wedges	1
1 tsp -	dried thyme Salt and Pepper to taste	5mL

Slice pork tenderloin crosswise into 1/2 inch thick (1.25 cm) medallions. Marinate in apple wine for at least two hours. Heat butter and oil in large skillet over medium heat until foamy. Reserving marinade, add pork and sauté three to four minutes on each side or until lightly browned. Remove meat and keep warm. Add onion, apple and thyme and sauté for one minute. Add marinade and meat and cook until liquid is reduced by half and meat is hot. Season to taste.
Serves 3.

http://www.ontariopork.on.ca/

Blue Moon Fluff

1 -	small package (85g) blueberry flavored gelatin	85g
1/2 cup -	Rush Creek Apple Wine
1/2 cup -	Rush Creek Blueberry Rush Wine
1 tbsp -	envelope Dream Whip dessert topping mix or 1 cup cream, whipped
optional	Fresh mint leaves

Dissolve gelatin in boiling water. Stir in wine. Chill until slightly thickened. Whip cream until stiff. Reserve some for garnish, fold remainder into Blueberry Rush mixture. Chill until set. At serving time, garnish with reserved whipped cream and mint leaves.
Serves 6.

http://www.ontariopork.on.ca/

Spiced Red Cabbage

The red cabbage dish is excellent to accompany roast pork. Goes together quickly in a microwave. Great for company because it is even better if prepared a day ahead and reheated. Jostaberry Wine is a full bodied, robust wine which goes well with "winter foods".

1/4 cup-	Rush Creek Jostaberry Wine	50mL
1/4 cup -	apple juice	50mL
2 tsp -	sugar	10mL
1 tsp -	salt	5mL
6 whole -	cloves	6
3 whole -	allspice	3
3 -	small onion	diced
1 tbsp -	butter	15mL
8 cups -	shredded red cabbage ( 1 1/2lb / 750g)	2L
1/4 cups -	Rush Creek Jostaberry Wine Jelly	50mL

Combine wine, apple juice, sugar, salt, cloves and allspice in four cup (1 litre) casserole. Micro-cook at HIGH, uncovered, for two minutes. Let stand, covered, for at least two hours. In three-quart (3 L) casserole, micro-cook onion and butter at HIGH for two minutes or until onion is tender, stirring after one minute. Add cabbage. Strain wine mixture over cabbage. Discard spices. Toss well to coat. Micro-cook at HIGH, covered, for 20 minutes, stirring at half time. Add wine jelly; mix well. Micro-cook at HIGH for 10 minutes or until cabbage is tender. Serve hot or at room temperature.
Serves 6 to 8.

http://www.ontariopork.on.ca/

Sausage Chili

1 pkg -	dried red kidney beans	1 pkg
4 cups -	hot water	1 L
1 lb -	Italian sausage (mild, medium or hot)	500 g
1 -	onion diced	1
1 tbsp -	ground coriander	15 mL
1 tbsp -	ground cumin	15 mL
1/2 tsp -	salt	2 mL
1/8 tsp -	cayenne pepper	0.5 mL
1 can -	diced tomatoes (28 oz/796 mL)	1 can
1 1/2 cups -	boiled water	375 mL
1 cup -	Rush Creek Jostaberry Wine	250 mL
1 1/2 cups -	frozen corn kernels	375 mL
2/3 cup -	diced green pepper	150 mL

Rinse kidney beans well. Combine beans with hot water in three quart casserole. Cover and boil for two minutes. Turn off heat and let sit while preparing sausages. Remove casing from sausage. Break up with fork. Stir fry sausage, onion, coriander, cumin, salt and cayenne pepper until no trace of pink remains. Drain off any fat. Drain beans. Add sausage misture. Stir in tomatoes, boiling water and Jostaberry wine. Bake covered at 325°F (160°C) for two hours. Stir. Bake for one to one and a half hours or until beans are tender. Add corn and green pepper. Bake, covered, for 30 minutes, adding more water if beans seem dry. Taste and adjust seasonings if necessary. Serves six to eight.

http://www.ontariopork.on.ca/

Ebony Pork Chops

4 -	boneless pork loin chops	4
1 tbsp -	salad oil	15 mL
1 -	small onion, diced	1
1 -	firm ripe nectarine, diced	1
1/2 cup -	Rush Creek Ebony Wine	125 mL
2 tbsp -	grainy dijon mustard	25 mL
2 tbsp -	honey	25 mL
	salt and pepper

Trim excess fat off chops. Heat oil in frypan until hot. Add meat and brown on both sides. Stir in onion, nectarine, Ebony wine, mustard and honey. Bring to a boil, reduce heat and simmer until liquid is slightly reduced and pork chops are tender with just a hint of pink in the center. Season to taste with salt and pepper. Serves four.

http://www.ontariopork.on.ca/

Maple Cabbage Stir Fry

1 lb -	sweet Italian sausage	500 g
2 tbsp -	salad oil	25 mL
2 tsp -	mustard seeds	10 mL
1 -	onion, diced	1
4 cups-	shredded green cabbage	1L
2 tbsp -	diced green pepper	25 mL
2 tbsp -	seedless raisins	25 mL
1/2 tsp	salt	2 mL
	pepper
2 tbsp	RUSH CREEK Maple Wine Vinegar	25 mL

In large frypan, cook sausage at low temperature for several minutes until well browned and no pink colour remains, turning over frequently. Remove and keep warm. Discard any drippings.Add oil and mustard seeds to pan. Stir fry over low heat for one minute. Add onion and continue to stir until onion is tender.Toss in cabbage, green pepper, raisins, salt and freshly ground pepper to taste. Cook, covered, for five minutes, or until cabbage is crisp-tender, stirring frequently. Add vinegar and toss to coat.Return sausage to pan. Cover and simmer for one to two minutes or until heated through.
Serves four.

Maple Pineapple Salad Dressing

3 tbsp -	RUSH CREEK Maple Wine Vinegar	45 mL
1 tbsp -	pineapple juice	15 mL
1/2 tsp	salt	2 mL
2 tbsp	Chinese five spice powder	1 mL

Combine all ingredients in shaker jar and shake until well blended. Drizzle over tossed green salad. Nice served with a salad of mixed greens, sliced cucumber, dried cranberries and slivered almonds. Keep refrigerated. Makes 1/4 cup (50 mL).

Maple Marinated Pork Tenderloin

1 -	pork tenderloin
2 tbsp -	RUSH CREEK Maple Wine Vinegar	25 mL
1 tsp -	maple syrup	15 mL
1 tbsp -	salad oil	15 mL
4 cups-	shredded green cabbage	1L
1 -	onion, sliced
1 -	clove garlic, minced
1/2 tsp	powdered sage	2 mL

Remove any fat or membrane from tenderloin and place in sealable bag. Combine remaining ingredients and pour over pork. Seal bag and refrigerate for a minimum of six and preferably 24 hours to marinate.

Transfer pork to a rack in small baking dish. Pour marinade over top.

Roast, uncovered, at 350° F (180°C) for 40 to 50 minutes or until meat thermometer registers 160°F (70°C), basting with marinade two or three times during baking.

Season to taste with salt and pepper. Slice about 1/2 inch (1.5 cm) thick to serve.

Serves two.

Tomato Maple Salad Dressing

1/4 cup -	ketchup	50 mL
1/4 cup -	RUSH CREEK Maple Wine Vinegar	50 mL
1 tbsp -	salad oil	15 mL
1/4 tsp -	salt	1 mL
1/8 tsp -	dry mustard	0.5 mL

Combine all ingredients in shaker jar and shake well to combine. Use on tossed greens or hot cooked green beans. Keep refrigerated. Makes 1/2 cup (125 mL).