Michigan Wine Country

The recipe for this rich, savory Swiss Alpine Pasta comes from Christopher Mushall, chef de cuisine at Chateau Chantal on Old Mission Peninsula. Pair it with an unoaked Chardonnay for a cozy meal this...

This versatile dish can be prepared ahead and makes the perfect summer meal when paired with Tequila Lime Grilled Chicken or Shrimp (recipe included) or a club sandwich for lunch.Recommended wine pairing: ChardonnayIngredients 1/3 cup...

This month's recipe is courtesy of Moersch Hospitality Group, which operates Free Run Cellars, Tabor Hill Winery and Restaurant, the Round Barn Estate (Winery, Distillery and Brewery) and Round Barn Brewery and Public House. Pulled...

Basil Chicken with Pasta Salad - Poaching the chicken in water, wine and seasonings keeps the chicken moist and imparts a wonderful flavor (and aroma).

PREPARATION TIME: 15 minutes COOK TIME: 35 minutes MADE WITH: Chardonnay Reserve INGREDIENTS12 oz. dry penne pasta 2 teaspoons olive oil 1 pound mild Italian sausage (substitute with Field Roast Italian sausage or Shitake mushrooms for...

Sarah Peschel at Bel Lago Vineyards shared this recipe that her family makes in a crockpot for a busy day during the holidays.Cuban Ropa Vieja 3 tablespoons vegetable oil 2 onions, halved and sliced thin 2 red...

Joe Mezza at Tennerra Winery in Sterling Heights shared his mother's recipe for spaghetti and meatballs. It was a holiday dinner staple. In fact, for one Christmas, the family had matching aprons made with...

With a short list of ingredients, and one pan in which to bring them all together, this dish can be created by any kitchen newbie. Bon appetit!Ingredients1/3 lb. thick-cut smoked bacon, cut into small...

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...

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...

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

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

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 - From Sandhill Crane Vineyards; serves 4

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

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 - 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 - Serve the pork family style on a platter and top with the apples, shallots and sauce.

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.