Instructions
Stir Hive & Honey Gewürztraminer, blueberries, raspberries, strawberries and apple juice together in a large pitcher.  Refrigerate for 4 hours as the flavors develop. Just prior to serving, gradually stir in the sparkling wine and sliced apples.  Garnish with additional fruit if desired and serve immediately over ice.

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Ingredients (6 servings):
1 egg
1⁄2 cup all-purpose flour
2⁄3 cup beer
11⁄2 teaspoons baking powder
1⁄4 cup all-purpose flour
2 cups flaked coconut
24 medium prawns
3 cups oil for frying

Instructions:
In medium bowl, combine egg, 1⁄2 cup flour, beer and baking powder. Place 1⁄4 cup flour and coconut in two separate bowls. Hold shrimp by tail, and dredge in flour, shaking off excess. Dip in egg-beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350˚ F in a deep-fryer. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce and a chilled glass of Hive & Honey Gewürztraminer!

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The Décor

Think classically pastel for your décor. Pick-up some fresh flowers and create small arrangements in short, clear vases or teacups. A cloth tablecloth and napkins will elevate your tablescape, and will create a clean, crisp foundation for arranging your refreshments.

Beverage Station: Wine & Tea

Both our Riesling & Gewürztraminer are sweet wines that your guests will enjoy sipping throughout the evening. Enjoy Gewürztraminer with classic tea sandwiches and serve our Riesling with delightfully sweet options. Taking a wine break with a classic hot cup o’ tea? A variety of classic British teas such as English Breakfast, Earl Grey & Spiced Chai can be enjoyed as well throughout the evening and into the wee morning hours.

Classic British Fare Fit For Royalty

Create your own tea sandwiches with traditional British flavors such as smoked salmon, cucumber, egg salad, watercress, or curried chicken salad. Pair homemade (or let’s be honest, bakery purchased) scones with clotted cream & lemon curd, or butter & jam. Ask a friend to select a variety of petite cakes from your favorite local bakery to top your classic tiered tea tray for the perfect touch. Cheers to the royal couple and your perfect tea & wine party!

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Ingredients (12 cocktail servings):
2 dozen chicken wings, (about 31⁄4 pounds), rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from ½ bunch fresh cilantro, chopped
Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1⁄4 cup hoisin sauce
1⁄4 cup ketchup
3 tablespoons rice wine vinegar
1⁄4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife

Instructions:
Preheat the oven to 400° F. Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet lined with parchment paper. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through. Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve immediately.

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Christmas Tree Pull-Apart Bread

INGREDIENTS:

1 can (13.8 oz) refrigerated artisan pizza crust

4 oz, or half brick, cream cheese

1 cup shredded mozzarella or Italian blend shredded cheese

2 tablespoons butter

1 clove garlic, minced very fine

3 tablespoons freshly chopped parsley and rosemary

1 cup warmed marinara sauce for dipping

DIRECTIONS:

Heat oven to 400°. Roll the pizza dough to a 10 x 15 inch size, then cut the dough into 36 equal squares. In a small bowl, mix the cream cheese, garlic, and shredded cheese until well combined.

Add one teaspoon of the cheese mixture to each dough square. With your hands, roll each dough square into a ball, sealing the edges. Place on a cookie sheet in a Christmas tree form as shown in the photos above. Bake for 15 – 17 minutes, or until golden brown.

After removing from the oven, brush with butter and sprinkle with chopped herbs. Serve with the marinara sauce.

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Fall is here and that means it’s time for easy comfort foods..like stew! With the mellow sweetness of butternut squash, the deeply complex flavor of cocoa, and the gentle smokiness of chipotle, this stew is sure to become a staple on the dinner table.

This recipe easily transforms to fit a number of diet preferences including low-carb, gluten-free, paleo, and vegetarian. Cook it in the slow cooker for a make-ahead option or in the pressure cooker when you only have 20 minutes!

Best of all, the stew pairs perfectly with our Riesling. The crisp, refreshing fruit flavors of the wine are balanced with the heat from the chipotle powder while matching with the slight sweetness of the butternut squash. Riesling’s bright acidity holds up to the stew, especially in the meatless version.

Heat Level Note: The version of the recipe below results in a mild heat level (1/5 chilis – little to no tingle/sting of spiciness). Add fresh jalapenos, chipotle chilis, more chipotle powder, chili powder or crushed red chili flakes if you prefer a spicier dish!

Ingredients

1 butternut squash, peeled, seeded, and cut into 1-inch cubes

1 onion, chopped

2 red bell peppers, coarsely chopped

1 green bell pepper, coarsely chopped

2, 14 oz. cans black beans

2, 14 oz. cans fire-roasted, diced tomatoes

3 cloves garlic, finely chopped

2 tbsp. pure cocoa powder

1 tsp cinnamon

½ tsp chipotle powder

½ tsp smoked paprika powder

1 cup water

Electric Pressure Cooker Instructions:

Layer ingredients in the pressure cooker in the following order: water, butternut squash, onion, bell peppers, and beans. In a separate bowl, mix the tomatoes, garlic, cocoa powder, cinnamon, chipotle powder, and smoked paprika powder. Pour the mixture on top of the beans in pressure cooker. For the Instant Pot, use the Manual setting on high pressure for five minutes. Be sure to move the pressure valve to “sealed.” It will take 10-15 mins for the Instant Pot to come to pressure, then the 5 min cook time will start. Once the 5 minutes are over, quick release the pressure by turning the vent to “venting” (be sure to wear oven mitts or protect your hand in some other way as the steam that is released is very hot). Once the pressure is released, open the lid and test the butternut squash for tenderness. Serve with sour cream, shredded cheddar cheese, and your favorite hot sauce or oyster crackers.

Slow Cooker Instructions:

Layer ingredients in the pressure cooker in the following order: water, butternut squash, onion, bell peppers, and beans. In a separate bowl, mix the tomatoes, garlic, cocoa powder, cinnamon, chipotle powder, and smoked paprika powder. Pour the mixture on top of beans in the slow cooker. Set to low and cook 4-6 hours until the butternut squash is tender.

Beef Option:

To add beef to this recipe, quickly sear 1 lb. of cubed beef stew meat in a cast iron skillet on the stovetop, then make this the first layer in the slow cooker. Cook for 4-6 hours on low.

Low-Carb Option:

Follow the beef option and omit the beans. Cook in slow cooker for 4-6 hours on low. Serve with sour cream, shredded cheddar cheese, and hot sauce. *Please consult your nutritionist or doctor for medical advice before following our recipe.*

Paleo Option:

Simply omit beans and follow the rest of the recipe as noted. There is a wide range of personal preference in what is considered paleo, so alter the recipe to fit your tastes!

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The Easter season is a time to spend with loved ones, our easy recipe will wow your guests as the perfect addition to such a special meal! This sweet and savory entree is ideal for brunch or dinner. Share these days full of love with family, fun and Hive & Honey Riesling!

YIELD: 12 servings
PREP TIME: 15 minutes
TOTAL TIME: 2 hours

INGREDIENTS:

• 1 fully cooked, smoked bone-in half ham (6-8 lbs)
• 1 cup Hive & Honey Riesling
• 2 sprigs fresh thyme
• 1 shallot, finely chopped
• 1 18 oz. jar peach preserves
• 1/2 cup light brown sugar, packed
• 1/2 cup stone-ground mustard

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Line a shallow roasting pan with foil and place ham on rack in the roasting pan.
3. Put ovenproof meat thermometer in ham so tip is in center of thickest part of meat and does not touch bone (this allows for an accurate temperature reading).
4. In a 1 quart saucepan, heat Hive & Honey Riesling, thyme sprigs, and chopped shallot to boiling over medium-high heat.
5. Reduce heat and simmer uncovered until the wine is reduced to 1/2 cup, then remove from heat and discard thyme sprigs.
6. Stir in peach preserves, brown sugar, and mustard to wine reduction to finish the glaze.
7. Brush half of glaze mixture over ham and place in oven.
8. Bake uncovered 1 hour 30 minutes, basting with remaining glaze mixture every 30 minutes.
9. Cover ham loosely with foil and bake 30 minutes longer or until thermometer reads at least 140 degrees.
10. Let stand for 15 minutes before slicing and serving.
11. Enjoy with a glass of the conveniently opened Hive & Honey Riesling!

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The key to the perfect New Year’s celebration is to keep it sweet and simple. It’s more about celebrating the past year with those who made it special and ringing in the new with those who mean the most to you, not having the biggest block party. With a few simple decorations and just a little bit of preparation you will have a fun, sweet (and inexpensive!) New Years party that everyone will enjoy.

1. Gold, black and sparkles are your friends! Following this color scheme will make sure everything looks good together and add an elegant finish to your soiree. Curled ribbons can be hung from the ceiling, doorways, mirrors, light fixtures, anywhere! They look great and are so easy to curl. Reuse any metallic and gold holiday decorations you have. Christmas ornaments look dazzling in a bowl or tall glass vase. Place candles everywhere (but remember safety is your first concern!) for a soft, elegant glow.
2. Set up a simple and sparkly photo backdrop. Buy some sparkly streamers, gold and black balloons and create a sign that says “Happy New Year!” and t. For added fun, set up a table of silly props that people can use in their pictures such as: giant glasses, feathered boas, floppy hats, and printable photo props. You can even designate a friend as the “official photographer” and create a quick slide show of all the photos before the countdown then share as an online album.
3. Set the mood with a rockin’ playlist that everyone will agree on. Mix in some popular songs from the year with classics. A couple must haves are:
   • “Fly Me to the Moon,” Frank Sinatra
   • “Night Time is the Right Time,” Ray Charles
   • “The Best is Yet to Come,” Michael Buble
   • “It Had to Be You,” Harry Connick Jr.
   • “Golden Years,” David Bowie
   • “It Was a Very Good Year,” Frank Sinatra
   • “Tequila,” The Champs
   • “I Got You Babe,” Sonny and Cher
   • “Auld Lang Syne,” Jimi Hendrix
4. Save the champagne for the midnight toast! Have a party cocktail prepared for your guests to enjoy throughout the evening (like our Hive & Honey Sangria!) plus an assortment of wines and other beverages to imbibe before the bubbly.
5. Prepare some silly games for added laughter.
   • Have everyone write a prediction for the new year on a piece of paper and put all the predictions in a hat. Draw the predictions out one by one and have everyone guess who’s it was.
   • Have the guests each bring a crazy noisemaker. Have each guest demonstrate their noise for the group and then vote on the crowd’s favorite. The prize can be a new set
6. And remember, at the end of the night make sure everyone gets home safe. Call a car service and look up the local cab service phone number. Be safe and start the year right, offer to host a simple eggs and bacon breakfast to any guests that need to come back for vehicles or even spend the night and you will be remembered as the best party host!

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Take advantage of peak apple season with this delicious holiday dessert! This easy, Riesling infused twist on a classic apple pie is sure to be a crowd-pleaser. 

YIELD: 8 servings
PREP TIME: 40 minutes
TOTAL TIME: 4 – 24 hours

INGREDIENTS:

• 2 lbs apples, peeled and diced
• 11 oz. plain flour
• 1 tsp. baking powder
• 8 tbs. granulated sugar
• 5 oz. salted butter, room temperature
• 1/4 tsp. vanilla powder
• 1 medium egg
• 1 lemon, juiced
• 21 fl. oz. Hive & Honey Riesling
• 3 oz. cornstarch
• 10 inch round spring form pan
• Cinnamon garnish (optional)

DIRECTIONS:

1. Pour yourself a glass of Hive & Honey Riesling (about 5 ounces), this will leave you with the perfect amount for the recipe!
2. Prepare your apples by peeling and dicing them. Sprinkle with lemon juice to keep from browning.
3. Cream the butter and 4 tablespoons of sugar, then add the egg and whisk. In a separate bowl mix together the flour and baking soda.
4. Mix in the dry ingredients to the butter mixture in thirds and whisk until an almost dough like batter is formed.
5. Knead the dough with your hands until you form a ball then let rest for 30 minutes in a cool place or refrigerator.
6. In a separate bowl, mix a third of the remaining wine with the cornstarch and vanilla powder and stir until smooth.
7. In a sauce pan on the stove, bring the rest of the wine and sugar (4 tbs.) to boil, stirring constantly. Once bubbling, add the wine and cornstarch mix and bring to boil again, stirring. Take the glaze off the stove to cool.
8. You can now preheat oven and generously grease or butter your baking pan.
9. Spread your rested dough in the bottom of your spring form pan, and prick surface several times with a fork.
10. Spread diced apples on the dough and pour the Riesling glaze on top so the apples are fully covered. For an elegant finish, lay over lapping thinly cut apple slices on top, but don’t forget to glaze these too!
11. Bake in oven at 350 F (or 300 F convection) for 1 to 1.5 hours, use a wooden skewer to make sure the dough is fully cooked.
12. Leave the cake to cool for at least a couple hours before cutting, or overnight if you can wait that long.
13. Top cake with a scoop of your favorite vanilla ice cream or whipped cream, dust with cinnamon, and serve with a chilled glass of Hive & Honey Riesling.
14. Enjoy!

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