Fine Country Wines Gently Sweetened


 


Recipes
Jump to: Cinnamon Wine | Jalapeño Wine | Autumn Harvest Wine | Garlic Wine | Red Wine

 

Recipes with Cinnamon Wine

LA VIDA LOCA HOT SPICED CIDER

8 cups apple cider (or La Vida Loca Apple Wine)
1/4 cup packed brown sugar
1 cup La Vida Loca Cinnamon Wine
1 tsp. whole allspice
1 tsp. whole cloves


Tony Putz

POACHED APPLES AND BRIE TOPPED WITH LA VIDA LOCA CINNAMON WINE

2 Granny Smith apples
12 oz La Vida Loca Cinnamon Wine
8 oz of brie cheese, skin removed
3 oz corn starch and cold water slurry


Peel apples slice in half and scoop out the core. Place apples into heavy sauce pan with cinnamon wine. Bring apples to a boil in the wine, turn off heat. Allow apples to cool in liquid. Save liquid for sauce. Once cooled, place 2 oz scoops of brie into center of apple. Place in baking dish. Bake at 300 degrees until brie is bubbling. While apples are baking, bring cinnamon wine to boil, Stir in cornstarch slurry and bring to a boil. Bring apples out of the oven, put on plate, top with cinnamon sauce, and garnish with your choice of craisins, golden raisins, or cookie crumbles.


Chef Cody James, Manhattan Catering

MARINATED FRUIT WITH CINNAMON WINE

Peeled sliced peaches marinated in La Vida Loca Cinnamon Wine makes a luscious topping for ice cream, pound cake and angle food cake-just about anything. Simple slice peaches drizzle with Cinnamon Wine and chill 1 hour. For a non-alcohol version, sprinkle peaches with a dusting of cinnamon before serving.


Chef Tom White

TIRAMISU WITH LA VIDA LOCA CINNAMON WINE

8 oz Marscarpone cheese
1/3 c. sugar
1/3 c. Cinnamon Wine
1 tsp vanilla
1 1/2 C whipping cream
24 dried ladyfingers
1 very strong brewed black coffee
4 oz grated semisweet chocolate


Beat mascarpone cheese and sugar in large bowl until creamy. Beat in wine and vanilla. In a chilled bowl, using chilled beaters eat whipping cream at medium speed until stiff peaks form. Fold whipped cream into mascarpone mixture.

Assemble Lay 8 ladyfingers in the bottom of an 8x glass baking dish, glass bowl or trifle dish. Drizzle with one-third of the brewed coffee. Spoon one-third of the mascarpone mixture on top. Repeat layering two more times. Sprinkle with the 4 ounce of grated chocolate.

Cover and chill for at least 6 hours before serving.
8-10 servings.


Chef Tom White

Back to Top

Recipes with Jalapeño Wine

WINE GLAZED SALMON

4 6 oz Salmon Fillets
1 cup La Vida Loca Jalapeño Wine
1 Tbsp Cornstarch
1 tsp Dill
1 tsp Lemon Pepper


Put Wine (reserve 1/4 cup) and spices in a small saucepan and over medium heat reduce by ½. Mix cornstarch in reserved wine until completely blended. Over high head stir into wine and spices and stir until thickened. Over coals or gas grill cook salmon basting often with wine mix.

DO NOT OVERCOOK


CHICKEN ENCHILADAS

1 cup chopped onion
1/2 cup La Vida Loca Jalapeño Wine
2 T vegetable oil
2 cups Colby cheese (shredded)
8 oz sour cream
1/8 tsp ground cumin
10 flour tortillas
1/3 cup chopped green pepper
4-6 boneless split chicken breasts
1 can cream of chicken soup
1 tsp coriander
4 oz can chopped green chilies


Cook 4 - 5 boneless split chicken breasts. Chop up chicken, sprinkle with black pepper, and add ¼ cup Jalapeño wine. Marinate overnight.

Heat up chicken in a pan to boil out the extra wine. In a separate pan cook onion & pepper in oil for 5 minutes. Add chicken, half of the cheese and green chilies.

Sauce - In saucepan heat up soup, sour cream, cumin & coriander.

Mix half of the sauce into the chicken mixture. Spoon chicken mixture into tortillas. Roll up and place in 9 x 12 cake pan. Pour remaining sauce over tortillas and sprinkle with cheese.

Bake 25 - 30 minutes at 350.


Kathy Disney

JALAPEÑO WINE MIMOSA CHICKEN

1 3-4 Lb Whole Chicken
2 T Brown Sugar
1 Tsp. salt
1/2 c Orange Juice
1/2 c La Vida Loca Jalapeño Wine
1 tsp black pepper
1 T Sage
1 T Rosemary


Mix last 7 ingredients (be sure to grind or rub dried spices between your hands (I use a mortar and pestle). In a small saucepan simmer until reduced by one-third. Baste the chicken then refrigerate for 40 minutes. Pre-heat the oven to 350F. Pour half of the basing sauce into the chicken cavity and pour the rest over the chicken. Cover with foil and bake for 30 minutes. Uncover the chicken and bake another 25-30 min. until an instant read thermometer registers 165F in the thigh. Let sit for 10 minutes at room temperature.


Chef Tom White

BLOODY MARY'S WITH JALAPEÑO WINE

1 oz La Vida Loca Jalapeño Wine
1 oz Vodka
Fill glass with fresh tomato juice, stir
Celery Stalk for garnish


Colleen Heatherton

SHRIMP N' GRITS - LA VIDA LOCA STYLE

1 tbsp olive oil
1 tbsp butter
2 cloves garlic, finely chopped
1 pound large shrimp, peeled
1/2 cup La Vida Loca Jalapeño Wine


In a large sauté pan over medium heat, heat the olive oil and butter. Add the garlic and sauté until it begins to soften. Add shrimp and sauté for 1 minute. Add wine and simmer until the shrimp is cooked. Season with salt and pepper. Serve over cheese grits.


STATE FAIR WINNER
JALAPEÑO BATTER BREAD

3c self rising flour
3 T Sugar
12 oz La Vida Loca Jalapeño Wine


Mix all together and pour into greased pan (loaf or similar size).
Bake at 350f for 50-60 min.


Louise Whitlow, Johnston, IA

JALAPEÑO CASSEROLE BREAD

Scald 1 c milk
Add 3 T sugar
2 t Salt
2 T Butter (cool to lukewarm)
2 tsp Parmesan Dipping Spice mix


Measure 1c La Vida Loca Jalapeño Wine, warmed into bowl. Add 2 pkg yeast and stir until dissolved. Stir into cool milk mixture.
(I use this to make croutons also)


Louise Whitlow, Johnston, IA

TALAPIA WITH JALAPEÑO WINE
(or any white fish)

In a zip lock bag add Fish, La Vida Loca Jalapeño/Raisin Wine, Adobo or Garlic Salt. Marinate a couple of hours turning baggie over occasionally.
Grill on medium fire approximate 3 minutes per side until fish is flaky.


Ron Scheve

WHITE CHEESE GRITS

2 3/4 cups water
1/4 cup La Vida Loca Jalapeño Wine
1 cup yellow grits
1 tbsp salt
1 cup shredded white cheddar cheese


Heat water and wine to a boil and gradually stir in grits. Add salt and reduce heat to low. Cook stirring constantly until tender about 10 minutes. Grits should be thick and not runny. Stir in cheese and serve warm.


Sans Souci' Personal Chef Service

KATHERYN'S HOT WINGS

2 lbs Chicken Wings
1 Jar cranberry salsa
1 Jar Regular Salsa
2 cups La Vida Loca Jalapeño Wine


Add all ingredients to a frying pan and cook till chicken is fully cooked.


Katheryn's Catering, Indianola, IA

Back to Top

Recipes with Autumn Harvest Wine

APRICOT AND WHITE CHEDDAR PANINI

1 tbsp apricot jam
2 slices sourdough bread
2 ounces sliced white cheddar
1 tbsp butter


Spread the jam over 1 side of the sliced bread. Add the cheese and top with a second slice of bread. Spread ½ tbsp butter on each side of the sandwich. Heat skillet over medium heat until the cheese melts, 2 minutes per side. Makes one sandwich.
Serve with La Vida Loca Autumn Harvest Wine


Sans Souci' Personal Chef Service

AUTUMN HARVEST COLADAS

1 cup Pina Colada mix
1/2 cup Strawberry mix
3 cups La Vida Loca Autumn Harvest Wine
Ice to top - blend and mix


Jennifer Mace

BUBBLY AUTUMN HARVEST

Mix equal parts of La Vida Loca Autumn Harvest Wine with your favorite Champagne.


Colleen Heatherton

Back to Top

Recipes using Garlic Wine

FRESH LAKE TROUT AND SALMON MOUSSE ROLL
SERVED WITH LA VIDA LOCA GARLIC WINE BURRE BLANC

To Serve 4

4 6 oz skinless fresh lake trout filets
12 oz fresh salmon without skin
3 shallots, minced
4-6 oz unseasoned bread crumbs
2 egg yolks
4 Tbsp melted butter
Salt and fresh ground pepper to taste


To Make Mousse:
Grind salmon till smooth in food processor, add minced shallots, and continue to pulse, add egg yolks, continue to pulse, add 3 oz of cream, continue to pulse and slowly incorporate cream. Add 4 oz bread crumbs, continue to pulse, if mixture is not thick enough, add the rest of the bread crumbs, salt and fresh ground pepper to taste. Place this mixture in a pastry bag with a tip.

Lake Trout preparation:
Preheat oven to 350 degrees. Using a 6 oz fresh lake trout filet, pipe or spoon salmon mouse into center of trout filet skin side up. Roll filet tightly together but do not disperse the mousse. (Put rolled trout filet open end down into baking dish. Drizzle with melted butter and bake at 350 degrees for approximately 5 minutes, then turn oven down to 300 degrees and bake till mousse is firm to touch, approximately 15 minutes.


Chef Cody James, Manhattan Catering

BURRE BLANC
(Butter Sauce)

16 oz La Vida Loca Garlic Wine
8 oz butter, cubed and softened
4 oz heavy whipping cream
2 Tbsp lemon juice
Pinch of parsley and basil or a dash or basil wine
Salt and ground pepper to taste


Place wine in a heavy sauce pan and reduce to 4 oz, add cream and reduce this to 4 oz now add the lemon juice and remove from heat. Add the cubed butter and whisk till smooth. Add salt and pepper to taste. Keep warm till serving. Drizzle over fresh fish, pasta, or couscous


Chef Cody James, Manhattan Catering

LA VIDA LOCA GARLIC WINE BREAD DIP

1/4 c Extra virgin olive oil
1/4 c. La Vida Loca Garlic Wine
1 T crushed fresh rosemary


Combine oil and wine and whisk vigorously. Use extra rosemary for garnish, if you like. Serve with focaccia bread with olives.


Chef Tom White

Shrimp in Garlic Dipping Sauce

Equal parts of La Vida Loca Garlic wine and Olive Oil
1 teaspoons of favorite spices, I like oregano, black pepper and rosemary
Full cooked frozen shrimp about 2 pounds
Focaccia bread.


Combine wine, olive oil and spices in a pan.
Heat on medium heat until hot not boiling.
Once hot add shrimp, do not need to thaw.
When shrimp heated through 5-10 minutes, do not over cooked-spoon shrimp out of liquid and keep warm.
Reduce liquid down due to frozen shrimp adding water to pan (5-10)minutes.
While reducing the liquid prepare vegetable or salad for side dish.

Serve with focaccia break and liquid from pan for dipping sauce.


Tony Putz-Winemaker La Vida Loca

Scallop and Corn Chowder (with Onion Wine)

1 1/2 lbs sea scallops - patted dry
kosher salt and black pepper
1/2 lb Yukon gold potatoes, peeled and cut into 1/2 inch dice
1/2 cup La Vida Loca Onion wine
1/2 cup heavy cream
1 cup chicken broth
1 cup corn kernels
1/4 cup chopped flat-leaf parsley
1 chipotle chili in adobo sauce & 1 tsp sauce (or to taste)


In a large skillet, over medium heat, heat 2 tablespoons of olive oil.
Season scallops with salt & pepper and cook until golden brown, about
2 minutes per side. Transfer to a plate.

Add the Onion wine, potatoes, broth, cream and chipotle chili w/sauce, to drippings in the pan, cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 minutes.

Add the scallops and corn and simmer gently to heat through.
Sprinkle with parsley.


Garlic Wine Teryaki Chicken Wines

12 chicken wing pieces ( 6 wings )
1/4 cup La Vida Loca Garlic-Raisin wine
1/3 cup flour
1/4 cup olive oil
1/2 cup teriyaki sauce


Marinate chicken wings in Garlic wine for 4-5 hours.
Drain marinade.
Add oil to medium hot skillet.
Dredge chicken pieces in flour.
Fry until golden brown.
Reduce heat to low, add teriyaki sauce, cook for 15 minutes.
Remove from pan and enjoy!


Back to Top

Recipes with La Vida Loca Red Wine

SANGRIA

1 Bottle La Vida Loca Red Wine
Juice from 2 oranges
4 peaches, cut into small pieces
5 spoons sugar
2 pieces of lemon skin


Put the wine into a jug, add the sugar, and stir until dissolved. Squeeze the oranges and add the juice to the jug. Save a slice of orange skin to decorate.

Wash peaches, peel them and cut into small quarters. Add them to the jug. You can use any in-season fruit.

Put the jug into the refrigerator. Sangria should always be served chilled. If you want to increase the alcohol content, add a small amount of cognac or rum.


TONY'S LA VIDA LOCA SANGRIA

Divvy out the proportions like this:
1/4 La Vida Loca Wine
1/2 Orange Juice
1/4 Lemonade


Mix chill and serve.


Tony Putz

Back to Top

 


La Vida Loca Winery, Indianola, Iowa  |  515-962-2236