Ice Wine Recipes 2020

Roasted Carrot Vinaigrette

Yield- 1 Quart

Ingredients:

Part 1
3 each Carrots, peeled & sliced
4 cloves Garlic, smashed
1 Large Shallot, sliced
5 each Thyme sprigs
2 Tbsp Olive oil
To taste Salt & Pepper

Part 2
1 cup Cider vinegar
1 cup Salad oil
¼ cup Olive oil
1 cup Ice wine
1 tsp Dijon
2 Tbsp Agave
Splash Lime juice
To taste Salt & Pepper

Method:

  1. Preheat oven to 350 F. In a bowl, toss carrots, garlic, shallot, thyme, olive oil, salt and pepper together. Spread out onto a sheet pan and cook for 20 minutes, or until tender. Please note that you do not want a lot of color on the carrots.
  2. Cool the vegetables. Remove the stems from the thyme.
  3. In a blender, puree the vegetables. Add the remainder of the ingredients to the blender, one at a time, saving the oil for last.
  4. When it is time to add the oil, drizzle it in slowly in order to keep the mixture emulsified.
  5. Season with salt and pepper to your liking, serve with your favorite salad.

 

Ice Wine BBQ Sauce

Yield- 1 Gallon
 

Wet ingredients:
As needed Canola oil
1 each White Onion, chopped
1 each Carrot, chopped
½ each Jalapeno, seeded and chopped
10 cloves Garlic, smashed
7 oz Green chiles, canned
2 oz Chipotle pepper, canned
1 pint Ice Wine
8 oz Dr Pepper
1 Qt Beef Stock
2.5pound Diced tomatoes, canned
1 pint Ketchup
1 oz Molasses
1 cup Cider Vinegar
¼ cup Honey
½ tsp Liquid smoke
1 ¼ oz Red hot
½ cup Worcestershire Sauce

Dry Ingredients:
1 Tbsp Black Pepper
2 Tbsp Granulated Garlic
1 Tbsp Onion Powder
2 Tbsp Salt
1 ½ tsp Chili powder
1 Tbsp Smoked Paprika
½ pound Brown Sugar
½ cup Tomato Paste

Method:

  1. In a 6 quart saucepan, sweat the onion, carrot, jalapeno, and garlic in enough oil to coat the bottom of the pan for five minutes, or until tender.
  2. Add in the chiles and chipotle pepper. Cook for an additional 5 minutes.
  3. Add the ice wine and Dr. Pepper to the vegetable mixture and bring to a simmer. Let reduce by half.
  4. Add the remainder of the wet ingredients. Whisk to combine. Let simmer for an additional 20 or so minutes. Please be sure that your vegetables are soft.
  5. Next, puree the mixture in a blender until smooth.
  6. Put the blended mixture back into a saucepan, on low heat.
  7. Add the dry ingredients. Whisk to combine, making sure all the ingredients are well incorporated.
  8. Simmer for an additional 20 minutes. Optional: If you would like a thicker sauce, you can add more tomato paste or add a cornstarch slurry.
  9. Serve hot or chill and save for a later date!

 

Ice Wine Slaw Dressing

Yield- 1 Quart

Ingredients:
2 cups Mayo
¼ cup Casa Larga Ice wine
1 Tbsp. sugar
¾ cup Distilled White Vinegar
1 teaspoon Celery Salt
1 tbsp.  Lime Juice
Zest of 1/2 lime (chopped)
1 ½ Tbsp. Honey
1 Tbsp. Chipotle Peppers (from a can of Chipotle Peppers in Adobo, buzzed)
1 package of pre-shredded coleslaw mix

Directions:

  1. In a small bowl, mix sugar with distilled white vinegar and ice wine until sugar dissolves
  2. In a medium sized  bowl, mix mayo, seasonings, lime juice, honey and pureed Chipotle peppers
  3. With a whisk, mix in the vinegar, wine and dissolved sugar to the mayo
  4. Toss coleslaw mix in dressing and refrigerate before serving

 

Roasted Red Pepper Ice Wine Soup

Yield- 2 Quarts

Ingredients:
3- 16 oz. jar of Roasted Red pepper (drained)
1 white onions (diced)
1 Tbsp. chopped garlic
½ Tbsp. Smoked Paprika
½ Tbsp. Onion powder
½ cup Casa Larga Ice Wine
1 quart vegetable stock
¼ cup Red Wine Vinegar
½ Tbsp. sugar
Salt to taste

Directions:

  1. Sweat onions and garlic in a sauce pan on medium until onions are translucent
  2. Add the roasted red pepper, allowing to cook for 20 minutes while stirring
  3. Add vegetable stock to the pot and cook for 10 minutes on low heat
  4. Take off the stove, transfer to blender
  5. Puree the soup in a blender until smooth
  6. Put the blended soup back into the pot on low heat
  7. Add dry spices and ice wine to the pot
  8. Cook on low for 10 additional minutes
  9. Season with salt to finish