ENTREES

Michigan Apple Cheddar Burgers

1 cup shredded cheddar cheese ½ cup Virtue Michigan Apple hard cider 1 tablespoon Worcestershire sauce 2 teaspoons steak seasoning 1 pound lean ground beef (90 percent lean) 1 pound ground porkIn a large bowl, combine cheese, cider, Worcestershire...

Braised Chicken Thighs with Spring Vegetables

Courtesy of Amoritas Vineyards, recipe by Mell & FellIngredients4-5 chicken thighs, bone in and skin on 2-3 ts salt, to your taste 1 ts cracked black pepper 1 TB butter, if needed 1 cup white wine Juice and zest...

Apple and Squash Pierogi

Staying in with time to cook, as most of us are? Why not make pierogi? Black Star Farms on the Leelanau Peninsula shared this month’s recipe.Dough: 3 c. all-purpose fl our 2 eggs 1 c. sour cream 1...

Venison Swiss Steak

Venison Swiss Steak - Cover meat with flour, then brown on both sides in oil. Drain. Combine wine, tomato sauce, soup mix and seasonings.

Veal Scaloppini Sauté with Morel Mushrooms and Apple Brandy Sauce

Veal Scaloppini Sauté with Moral Mushrooms and Apple Brandy Sauce - From Chef Randy Emert, C.E.C.; serve with Michigan Dry Riesling

Steak Diane

Steak Diane - Combine butter and Worcestershire sauce in a large nonstick skillet. Place over medium heat until hot. Add mushrooms and onions; sauté until tender.

Spinach Risotto Cakes with Walnut Crust and Savory Tomato-Wine Sauce

Spinach Risotto Cakes with Walnut Crust and Savory Tomato-Wine Sauce - From Sandhill Crane Vineyards; serves 4

Shrimp and Pasta

Shrimp and Pasta - Clean shrimp and pat dry. Cook linguini or spaghetti according to package directions, drain, keep warm.

Sherry Goulash

Sherry Goulash - In an 11- or 12-inch diameter pan, 2 inches deep, sauté the steak in olive oil until browned. Add onions and sauté until they are limp.

Quiche Without a Crust

Quiche Without a Crust - Sauté first four ingredients; drain. Generously spray cooking spray on quiche pan. Sprinkle first four ingredients in pan.

Pork Medallions with Apple, Shallot & Crispy Sage

Pork Medallions with Apple, Shallot & Crispy Sage - Serve the pork family style on a platter and top with the apples, shallots and sauce.

Polla al Vino Blanco

Polla al Vino Blanco - Sprinkle chicken with salt and pepper and dust with flour. Rub flour well into skin. Heat the oil in a heavy skillet.

Pan Seared Filet Mignon with Roasted Potatoes and Trio Sauce

Pan Seared Filet Mignon with Roasted Potatoes and Trio Sauce - Cut potatoes lengthwise into 1/2-inch thick slices and arrange in one layer on baking sheets.

Ham and Asparagus Tortellini Salad with Lemon Vinaigrette

Ham and Asparagus Tortellini Salad with Lemon Vinaigrette - In a large saucepan, bring eight cups of water to a boil, add asparagus.

Grilled or Baked Cod

Grilled or Baked Cod - If baking, preheat oven to 350 degrees. Place fish on heavy foil if grilling or a flat casserole pan if baking.

Garden Vegetable Quiche

Garden Vegetable Quiche - Heat oven to 350 degrees. Unroll pie crust into a 9" glass pie pan. Fold over top edge and crimp.

Filet Mignon with Mushrooms in Merlot Sauce

Filet Mignon with Mushrooms in Merlot Sauce - Season both sides of the filet generously with Kosher salt and freshly ground black pepper.

Fettuccine with Gorgonzola and Walnuts

Fettuccine with Gorgonzola and Walnuts - Heat oil in a large skillet over medium low heat. Sauté onions until soft and golden brown but not crisp.

Farfalle Parmesan Pasta

Farfalle Parmesan Pasta - Boil pasta al dente. Drain. Boil chicken broth with parmesan rind until reduced to 2 cups. Remove rind.

Fabulous Pork Chops in Chardonnay

Fabulous Pork Chops in Chardonnay - Mix flour with dry mustard and black pepper in a plastic bag. Melt butter in skillet.

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