Delicious recipes Shadow Springs wines
Pulled Pork Mole
Featured at our Winter Reds event - serves 10
1 Whole Onion, thickly sliced
3 cloves garlic, whole
4 lbs Pork Shoulder
1 cup water
2 T Cumin
2 T Paprika, smoked or regular
1 t Arbol hili Powder
2 t salt
2 T Cinnamon
1/3 cups brown sugar
6 oz Tomato Paste
1oz Bittersweet Chocolate
1 whole Chipotle Pepper, dried
1/2 cups Raisins
Line bottom of roasting pan with onions, garlic, and chipotle pepper. Place pork on top of
Combine water with all remaining ingredients. Pour over the pork and cover. Roast at 325 for
6-8 hours. About 1 hour before the end of your roasting time remove the pork from the pan.
Pull out the dried pepper and discard. Use an immersion blender to puree the sauce. Put the
pork back into the pan and continue cooking for the remaining hour.
Remove the pork from the pan and shred. Drizzle with remaining some of the remaining mole sauce.
Cherry Chocolate Date Nut Truffles
2 cups nuts (any kind)
Pinch of salt (omit if using salted nuts)
1 cup dried, unsweetened cherries
1½ cups dates (whole or pieces)
¼ cup Shadow Springs Vineyard Dark Shadow wine
½ teaspoon almond extract
½ teaspoon vanilla extract
1 cup mini chocolate chips
1 cup flaked coconut
Place nuts, salt, cherries, dates, wine, and extracts into a food processor. Pulse until fruit is finely chopped. The mixture will be a sticky paste. Put mixture into a bowl and incorporate chocolate chips by hand. (At this point, the mixture can be kept for several days, covered, in the refrigerator.)
Toast half of the coconut in a nonstick skillet or on a microwave-safe plate. In a small bowl, mix toasted and untoasted coconut flakes.
Pinch mixture and roll by hand into 1-inch balls. Roll balls in coconut and refrigerate until firm. Keep chilled until ready to serve.
Note: You can use any single kind of nut, but this is a great recipe to use a mixture of leftover nuts. And although not necessary, toasting them will add another layer of flavor.
Featured in: Our State Magazine
Dark Shadow pound cake
4oz semisweet chocolate mini morsels
1 cup butter, softened
1 ½ cup granulated sugar
4 large eggs
½ cup chocolate syrup
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp ground cinnamon
¼ tsp baking soda
1/8 tsp salt
½ cup buttermilk
½ cup Dark Shadow
Microwave mini morsels at high for 1 ½ minutes until melted & smooth. Stir after each ½ minutes. Beat butter until creamy. Gradually add sugar and beat until light and fluffy. Add eggs 1 at a time beating after each. Add in melted chocolate, syrup and vanilla. Beat until smooth.
Combine flower, cinnamon, baking soda and salt. Add to the butter mixture alternately with the buttermilk and wine. Blend after each addition. Pour into a greased and floured 10-inch tube pan.
Bake at 325 degrees for 1 hour and 15 minutes or until a toothpick comes out clean. Cool 15 minutes before removing from the pan.
Submitted by: Kashemi Lambeth, Winston-Salem, NC
Red wine steak marinade
1 cup dry red wine (We used Dark Shadow)
1/3 cup soy sauce
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 cup canola oil
To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth.
To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.
Adding to the recipe now. When grilling, sear on both sides at high heat for 30secs each side. Turn grill down to low and let cook to preferred temperature. Meat will be juicy and tender.
Submitted by: Jon Polly, Charlotte, NC - SSV Wine Club Member
1 bottle of Dark Shadow (chocolate infused wine)
1 9″-10″ angel food cake (store bought is fine)
2 packages of fresh organic strawberries
8 oz of whipping cream (whipped) or 1 container of dairy or dairy free whipped topping
Cut cake in half horizontally on a decorative plate. Slice 4 or 5 strawberries. Place sliced strawberries on the top of the bottom half of the cut cake. Use as many strawberries as desired to fit the entire top of this half. Place about 1/4 of the whipped cream on top of the strawberries. Gently place the top half of the cake on top of the strawberries and cream. Place the remainder of the whipped topping on top and around the sides of the cake. Decorate the top of the cake with as many whole strawberries as desired. Refrigerate to let the strawberries and cream set.
Cut and blend remainder of strawberries (if desired add a tablespoon of sugar to strawberries as they blend).
Cut generous portions of the cake onto individual dessert plates. Pore 1/4-1/3 cup of wine over each piece of cake. Drizzle the blended strawberries around the edge of each plate. Serve remainder of the wine in glasses.
If desired, pour more wine on individual plates.
Submitted by: Margie Krest, Denver, CO