Dried Cranberry and Multigrain Bread Stuffing

Dried Cranberry and Multigrain Bread Stuffing - Sprinkle the reserved Cranberry Passion liquid over the bread mix, folding to blend.

Tuscan Chicken Salad

Enjoy this refreshing salad with a glass of rosé.  Ingredients Tuscan Chicken Salad1 ½ pounds boneless, skinless chicken breasts 2 tablespoons olive oil ¼ cup celery, chopped finely ¼ cup roasted red peppers, chopped finely ...

Cream of Mushroom and Herb Soup

During this (hopefully) last stretch of winter, try making this delicious and simple cream of mushroom and herb soup to warm yourself up. This recipe, which comes courtesy of Brys Estate Vineyard & Winery...

Grilled Flank Steak and Arugula Salad

Ingredients ●      3 tablespoons white balsamic vinegar ●      1 teaspoon fresh basil, chopped ●      ½ cup extra virgin olive oil ●      1 teaspoon Dijon mustard ●      1 clove garlic, minced ●      1 small shallot, minced ●      Freshly cracked pepper and kosher...

Arugula and Radicchio Salad with Honey Dijon Dressing

Enjoy this light salad with Cabernet Sauvignon.
Tanglewood Winery

Spaghetti with Bacon, Breadcrumbs and Arugula

Ingredients12 ounces applewood smoked bacon, cut in 1 inch pieces 1/2 cup panko breadcrumbs Salt Freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 1 pound perciatelli or spaghetti 1 tablespoon olive oil 1 garlic clove, minced 1 cup heavy cream 1/2...

Michigan Strawberry and Goat Feta Salad

Ingredients:1⁄2 cup white verjus 1 small shallot, minced 1 Tablespoon Dijon mustard 1⁄4 cup canola oil 8 ounce mixed lettuce greens 8 ounce fresh strawberries, hulled & sliced 4 ounce goat feta or plain feta, crumbled 2 ounce Marcona almonds Salt &...

Italian Pasta Salad

This recipe, courtesy of Brys Estate Vineyard and Winery, includes fresh and easy to find ingredients that were selected to enhance the delicious flavors of Eileen Brys’ famous Italian dressing. Serve the salad chilled...

Pairing Wine with Snacks

Keep calm, socially distance and have some wine. Rather than a recipe this month, here’s a quick list of wine and snack pairings, and some traditional pairings, since we are spending a lot more...

Van Buren Broccoli Soup

Van Buren Broccoli Soup - Add first 7 ingredients and cook on low heat, stirring occasionally. Clean and cut broccoli. Boil for 12 minutes until tender.

Trio Sauce

Trio Sauce - In a small heavy saucepan bring water with sugar to boil, stirring until sugar is dissolved. Boil syrup, without stirring, until a golden caramel.

Sugar Shack Chili

Sugar Shack Chili - Sugar Shack Chili can be kept for hours, even days, in a sugar shack.

Solera Mushroom Soup

Solera Mushroom Soup - In a large saucepan, heat butter and oil over medium heat, add mushrooms and onions and sauté for seven minutes.

Spring Asparagus Cheddar Soup

Spring Asparagus Cheddar Soup - In a soup pot, melt the butter over moderate heat. Add the onion, asparagus, carrot, and celery.

Roast Turkey with Cherry Sauce

Roast Turkey with Cherry Sauce - from Good Harbor Vineyards, Lake Leelanau; serve with Good Harbor Trillium or Riesling

Pruning Soup

Pruning Soup - Pour beans into a large soup pot. Pour wine into bean jar and add enough water to fill jar, then empty into pot.

Morel Soup

Morel Soup - Sauté the mushrooms and shallots in butter until soft. Add the brandy and cook for 1 minute. Take off the heat and sprinkle with flour.

Michigan Vineyard Salad

Michigan Vineyard Salad - Reduce wine over medium heat to one-half volume. Whisk together mustard, reduced wine, and vinegar.

Michigan Summer Fruit Salad with Mint and Maple

Michigan Summer Fruit Salad with Mint and Maple - Place the cubed watermelon in a medium bowl. Trim the strawberries' stems and halve or quarter.

Judy’s French Onion Soup

Judy's French Onion Soup - Melt both the butter and olive oil in a heavy saucepan over moderate heat. Stir in onions, cover, and cook slowly until tender.




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