Ice Wine Recipes 2018

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Pork Buns


Store Bought Steam Buns

Pork Belly


Season Pork Belly with Salt, Pepper, and Five Spice

3 Cups Ice Wine

3 Cups of Water

2# Pork Belly

½ cup Honey

4 each Black Peppercorns

3 each Star Anise

A few sprigs of each- Cilantro, Green Onion, and Thyme

4 each Fresh Smashed Garlic Cloves

1 whole Jalapeno sliced seeds removed


Mix all ingredients and soak pork belly for 24 hours, remove from brine and cook at 250 degrees for two to three hours or until internal temperature reaches 180-200 degrees.  Let pork rest for 45 minutes, slice into ¼ inch strips right before use.


Ice Wine Glaze


2 cups Hoisin Sauce

2 cups Low Sodium Soy Sauce

2 Tablespoons Fresh Minced Ginger

2 Tablespoons Fresh Minced Garlic

1 cup Honey

2 Cups Ice Wine

A few Sprigs of Cilantro and Thyme

1 teaspoon Sesame Oil


Put oil in pan over low heat, add garlic and ginger, add ice wine, let reduce by half, then add the remaining ingredients and reduce until thickened.  Assemble pork buns and enjoy.



Blood Orange Vinaigrette


1/3 cup Blood Orange Juice

2 Tablespoons Red Wine Vinegar

4 Tablespoons Ice Wine

2 Tablespoons Honey

1 Tablespoon Minced Shallot

1 Tablespoon Minced Garlic

2 Tablespoons Dijon Mustard

1 Teaspoon Blood Orange Zest

Salt & Pepper to taste


Place all ingredients except for the oil in a blender.  Turn blender on medium speed and slowly pour oil in while blender is on.  Serve over your favorite salad. Can be made four days in advance.


Sweet Sage Cream Sauce


½ cup Ice Wine

½ cup Dry White Wine

1 Tablespoon Minced Garlic

¼ cup Fresh Chopped Sage

1 1/3 cup Heavy Cream (must use heavy cream in this sauce)

½ Teaspoon cinnamon

¼ Teaspoon Nutmeg

¼ Teaspoon White Pepper

Salt to Taste



Place first four ingredients in a sauce pot over medium heat and reduce by half, add remaining ingredients, reduce until thickened, and serve over sweet potato Gnocchi or your favorite pasta.

French Onion Soup


2 Tablespoons of unsalted Butter

3 Large White Onion Julienned

2 tablespoons of Sherry Wine

¼ cup of ice wine

4 cups of beef stock

Croutons & Gruyere Cheese

Bouquet Garni For Soup:

1 Bay Leaf

1 Sprig of Thyme

2 Juniper Berries

2 Sprigs of Flat Leaf Parsley

(Tie all above in a cheese cloth)


Melt butter over low heat, add onions, and cook on low for about 40 minutes.  Add both wines, stock, and bouquet garni, cook on low for about 30 minutes, season with salt and pepper.  Serve with croutons and melted Gruyere Cheese using kitchen torch or broiler.