Sips of the Week
Jade Ostner, Marketing Coordinator with Maryland Wineries Association, joined us to taste two award-winning wines. Jade began her work with the Maryland wine industry in 2008, when she managed the first ever PREMIER Tent at the Maryland Wine Festival. She also filled us in on the 10th annual Autumn Wine Festival in Wicomico County, MD that takes place on October 20-21.
Port of Leonardtown Winery Chambourcin, Maryland $15
Gold Medal 2012 Maryland Governor’s Cup. Winemaker’s Notes: Our Chambourcin is a Semi-Dry Red Wine that goes well with wild game, paella or grilled Portobello mushrooms. It is also tasty with Brie or Camembert cheese. The varietal composition is; Chambourcin and Merlot Aged in American Oak 6 months. http://portofleonardtownwinery.com/
Cassinelli Merlot Reserve 2009, Maryland $16
Gold Medal 2012 Maryland Governor’s Cup. French oak, cherry & toast flavors. www.cassinelliwinery.com
As the publisher of Menus4Moms.com, Mary Ann Kelley loves helping moms bring sanity back to meal planning. She and her husband live in Fredericksburg, Virginia, where they home-school their two teenage daughters. Mary Ann enjoys reading, cooking, and photography.
- 1 medium pumpkin (about 6 pounds)
- 2 lbs. ground beef, cooked
- 1 chopped onion
- 3 sliced carrots
- 1 can cream of chicken soup
- 1 can sliced mushroom, drained
- 1 Tbsp. garlic salt
- 1 celery stalk, sliced
- 1 green pepper, diced
- 2 Tbsp. brown sugar
- 2 C. cooked rice
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
Bring all ingredients except pumpkin to a boil in a pot and simmer for about 10 minutes. While the beef mixture is simmering, cut the lid from pumpkin and scoop out seeds and any strands, cleaning the inside. Place the pumpkin in a sturdy baking pan and fill with the beef mixture. Depending on the size of your pumpkin, you may not be able to fit all of the stew mixture inside; bake any extra stew in a covered dish. Place the lid on the pumpkin and bake at 350°F for approximately 1-1 ½ hours, or until pumpkin is tender and brown.
- 1 (26 oz.) can pumpkin
- 3 oz. cream cheese
- ½ cup sour cream
- 1/2 cup brown sugar, packed
- 1 ½ tsp pumpkin pie spice, prepared
- 1/2 tsp cinnamon
- 1 (5.1-ounce) box vanilla pudding mix, prepared according to “make for pie” directions
- 2 (14 oz.) packages gingerbread mix, prepared according to pkg. directions (if you are using a smaller bowl or making individual parfaits, use 1 pkg)
- 1 1/2 cups gingersnaps, crushed
- 4 cups homemade whipped cream or frozen whipped topping (thawed)
Beat together pumpkin, cream cheese, and sour cream until smooth; add brown sugar, pumpkin pie spice and cinnamon. Add to prepared pudding and mix well. Crumble approximately 1/3 of the gingerbread into the bottom of a trifle bowl (it should fill the bowl up about 1/5 the way up the side). Spread 2-1/2 cups of the pudding mixture over the gingerbread. Add a 1/2 cup layer of crushed gingersnaps followed by half of the whipped topping. Repeat with a layer of gingerbread equal in size to the first layer, 2-1/2 cups of pudding mixture, 1/2 cup crushed gingersnaps, and remaining whipped topping. Sprinkle remaining gingersnaps over the top of the whipped topping. Refrigerate overnight.
Because the amount of pudding mixture and gingerbread needed will not exactly fit the trifle bowl, you will likely have extra of these. The pudding mixture can be used as a dip for cookies or you can use both ingredients to create a few individual parfaits.
10/20-21 Autumn Wine Festival http://www.autumnwinefestival.org Sat 11-6 Sun 12:30-6 $20advance, $35weekend
A Special Thanks to Our Sponsors:
Wells Discount Liquors, Sheehy Lexus of Annapolis and Sergio’s Jewelers