Benigna's Creek | food & wine
Recipes
Benigna's Red Sangria
1 Bottle of Benigna’s Creek Benigna's Red Wine½ Cup Orange Juice1 Lemon, wedged1 Lime, wedged1 Orange, wedged2 Apples, wedged2 Cups Club Soda or Ginger AlePour the wine and orange juice in a pitcher. Squeeze the juice from the lemon, lime, and orange wedges into the wine. Add wedges into the wine. Chill. Add soda right before se Include the fruit when serving.
- Recipe by Andy Kuczala
Berry Blitz Spritzer
Benigna’s Creek “Berry Blitz”Club SodaMix 2 parts Berry Blitz and 1 part club soda. Fill wine glasses with ice. Add the mix. Serve immediately.
- Recipe by Lisa King
Peach Wine Bundt Cake
Bunt Cake ingredients:1 Box Yellow Cake Mix4 Eggs1/3 Cup Oil3 oz Pkg. Peach Jello3/4 Cup Benigna’s Creek Peach Wine
Generously grease bunt pan. Mix together all ingredients listed above in a bowl and mix on low for 30 seconds, scraping the sides. Mix for 2 minutes on medium speed until batter is smooth. Pour into bunt pan and bake at 350° about 40-45 minutes. About 5 minutes before cake is done, mix the glaze in a small saucepan and bring to a full boil.
Glaze ingredients:1 Stick Margarine½ Cup Benigna’s Creek Peach Wine¾ Cup Confectionery Sugar
Remove cake from the oven when it is done and spoon the glaze over the cake while it is in the pan. I reserve a few tablespoons to pour over the cake when taken out of the pan. Allow the cake to cool. When ready to remove from the pan, take a knife and loosen the edges of the cake. Remove from pan and take the remaining glaze and drizzle over cake.
This cake could be made with any Benigna’s Creek fruit wine and matching jello flavor. - Recipe by Sharon Boyer
Generously grease bunt pan. Mix together all ingredients listed above in a bowl and mix on low for 30 seconds, scraping the sides. Mix for 2 minutes on medium speed until batter is smooth. Pour into bunt pan and bake at 350° about 40-45 minutes. About 5 minutes before cake is done, mix the glaze in a small saucepan and bring to a full boil.
Glaze ingredients:1 Stick Margarine½ Cup Benigna’s Creek Peach Wine¾ Cup Confectionery Sugar
Remove cake from the oven when it is done and spoon the glaze over the cake while it is in the pan. I reserve a few tablespoons to pour over the cake when taken out of the pan. Allow the cake to cool. When ready to remove from the pan, take a knife and loosen the edges of the cake. Remove from pan and take the remaining glaze and drizzle over cake.
This cake could be made with any Benigna’s Creek fruit wine and matching jello flavor. - Recipe by Sharon Boyer
Raspberry Wine Cheesecake
Crust:1 ½ Cups Graham Crackers, crushed2 TBSP Sugar¼ cup melted ButterMix together; add more butter if not sticking together. Press into bottom and part way up sides of a spring form pan. Bake for 5-6 minutes at 350°. Take out and set aside.Filling:24 oz Cream Cheese, softened¾ Cup Sugar3 Eggs1 TBSP Lemon Juice1 TBSP Vanilla¼ Cup Sour Cream2/3 Cup Benigna’s Creek Raspberry Wine2 TBSP Raspberry Jam, Seedless1 tsp SugarBlend cream cheese until creamy. Gradually add sugar and blend in with electric mixer. Add eggs, lemon juice, vanilla, and sour cream. Blend until smooth and creamy. While mixing this, bring wine to a boil in saucepan, add jam and sugar. Boil until reduced to a thin sauce. Add to cheese cake mixture; fold in gently. Pour into spring form pan. Bake for 40-48 minutes, until top is light brown at 375°.
Benigna’s Creek Raspberry Wine Sauce:½ Cup Benigna’s Creek Raspberry Wine2 TBSP Raspberry Jam, Seedless3 ½ TBSP Corn Syrup (light/white)Boil ingredients until reduced to a thick syrup, not too thick that it can’t be drizzled. Drizzle over semi-cool cheesecake. Garnish with wine soaked raspberries. Drizzle sauce over raspberries.
Benigna’s Creek Raspberry Wine Sauce:½ Cup Benigna’s Creek Raspberry Wine2 TBSP Raspberry Jam, Seedless3 ½ TBSP Corn Syrup (light/white)Boil ingredients until reduced to a thick syrup, not too thick that it can’t be drizzled. Drizzle over semi-cool cheesecake. Garnish with wine soaked raspberries. Drizzle sauce over raspberries.
Liberty White Wine & Fresh Strawberry Cream Dessert
Cream Filling:1 Cup Whole Milk1 Cup Whipping Cream1 ½ tsp Unflavored Gelatin1 Cup Sour Cream1/3 Cup Sugar1 Vanilla Bean, halved lengthwise then crosswisePour milk into a saucepan. Sprinkle gelatin over milk. Let stand for 10 minutes. Bring milk mixture to simmer, stirring until gelatin dissolves. Remove from heat. Stir 1/3 cup sugar. Gradually stir in whipping cream. Whisk in sour cream. Scrape seeds from half of vanilla bean into sour cream mixture; mix well (keep pod). Pour into six custard cups. Refrigerate until set; about 4 hours.Topping:2 lbs hulled Strawberries¼ Cup Sugar1 Cup Benigna’s Creek Liberty White WineCombine strawberries, wine, and sugar in a bowl. Scrape seeds from remaining half of vanilla bean; add pod. Stir and cover with saran wrap about 4 hours. This will get very juicy.To Serve:Invert cream filling in a bowl and top with topping mixture. Makes six servings.
- Recipe by Charlene Hoffman
Black Raspberry Wine Trifle
6 oz Sponge Cake, cut into cubes4 oz Benigna’s Creek Raspberry Wine4 oz Raspberry Jam10 oz Raspberries8 oz Vanilla Yogurt, custard style, flavored with 4 TBSP of Raspberry Wine½ Pint Whipped CreamSilvered almonds and mint leaves, to decorate
Spread half of the sponge cake cubes over the bottom of a large serving bowl.Sprinkle half of the wine over the cake to moisten it. Spoon over half of the jam, dotting it evenly over the cake cubes.Reserve a few raspberries for decoration. Make a layer of half of the remaining raspberries on top.Spoon over half of the yogurt, covering the fruit and cake. Repeat layers. Cover and chill for at least 2 hours.Before serving, spoon the whipped cream evenly over the top. To decorate, sprinkle with silvered almonds and arrange the reserved raspberries and the mint leaves on top.
- Recipe by Rachel Raczka
Strawberry Wine Delight
1 pan Baked BrowniesChocolate Mousse (recipe follows)2 Cups Whipped Cream1 tsp Vanilla¼ Cup Sugar¼ Cup Benigna’s Creek Strawberry Wine¼ Cup Skor BitsCut brownies into 2 inch squares. Pour Strawberry wine over them. Cover and let stand 10 minutes. Beat whipped cream until stiff; add sugar and vanilla. In a glass bowl, place brownies, layer mousse and whipped cream. Put on half of skor bits. Make a second layer of brownies, mousse, whipped cream and skor bits. Refrigerate. Yields 10-12 servings.
Chocolate Mousse:16 oz Milk Chocolate2 Blocks Unsweetened Chocolate5 TBSP Water2 TBSP Benigna’s Creek Strawberry Wine2 Egg Yolks¼ Cup Margarine1 Cup Whipping CreamIn a double boiler, melt chocolates with Strawberry wine and water. Stir until smooth. Remove from heat, blend in egg yolks. Add margarine. Stir until blended, cool. Whip cream until stiff. Fold in chocolate. Chill one hour.This mousse could be made with Benigna’s Creek Red or Black Raspberry wine.
- Recipe by Sharon Boyer
Blueberry Wine Lemon Cake
Ingredients:1 Duncan Hines Lemon Cake Mix1 small box Instant Lemon Pudding Mix3 large eggs½ cup canola oil½ cup water½ cup Benigna’s Blueberry wine1 cup fresh or frozen blueberries
Glaze:3/4 cup 10X sugar1 stick of butter or margarine½ cup Benigna’s Creek Blueberry Wine
Directions:Spray Bundt cake pan with cooking spray and preheat oven to 350. Mix all ingredients except blueberries in large mixing bowl on low until ingredients are combined. Then turn speed to medium and mix for 2 minutes. After mixing is complete, stir in by hand the blueberries and pour batter into prepared pan. Bake at 350 for 45 minute or until golden. About 5 minutes before cake is done make glaze. Put glaze ingredients in a small saucepan. Heat to boiling, stirring often, then boil for 1 minute. Remove from heat. Remove the cake from the oven when done and leave cake in pan. Pour about 2/3 of glaze over the cake. Allow cake to stay in pan until cool. When cool invert onto a serving platter and spoon on the remaining glaze. Refrigerate until ready to serve. - Recipe by Sharon Boyer
Glaze:3/4 cup 10X sugar1 stick of butter or margarine½ cup Benigna’s Creek Blueberry Wine
Directions:Spray Bundt cake pan with cooking spray and preheat oven to 350. Mix all ingredients except blueberries in large mixing bowl on low until ingredients are combined. Then turn speed to medium and mix for 2 minutes. After mixing is complete, stir in by hand the blueberries and pour batter into prepared pan. Bake at 350 for 45 minute or until golden. About 5 minutes before cake is done make glaze. Put glaze ingredients in a small saucepan. Heat to boiling, stirring often, then boil for 1 minute. Remove from heat. Remove the cake from the oven when done and leave cake in pan. Pour about 2/3 of glaze over the cake. Allow cake to stay in pan until cool. When cool invert onto a serving platter and spoon on the remaining glaze. Refrigerate until ready to serve. - Recipe by Sharon Boyer
Benigna's Red Wine Cupcakes
Ingredients:½ cup unsweetened cocoa powder1 ½ tsp baking powder4 ounces chocolate, broken into pieces1 tsp salt½ cup boiling water½ cup Benigna's Creek Benigna's Red Wine2 sticks ( 8 ounces ) butter, room temp.1- 8 ounce cream cheese or mascarpone, soft1 ½ cups white sugar4 eggs2 cups confectioners sugar1 ¼ cups flour1 tsp vanilla
Makes 2 dozen regular size cupcakes or 7 dozen mini cupcakes.Preheat the oven to 350. Line muffin pans with liners.In a medium, heatproof bowl, combine the cocoa powder and the chocolate pieces. Whisk in the boiling water until the chocolate is melted and the mixture is combined.In a large bowl, cream the butter and the white sugar. Beat in the eggs, one at a time, until blended. Sift in the flour, baking powder and salt and mix until just combined. Alternating, add the chocolate mixture and wine in batches, mixing well between each addition, until the batter is smooth. Divide among the muffin cups, filling each about ¾ full. Bake until a toothpick inserted in the center comes out clean, about 15- 20 minutes. Let cool.Lightly beat the cream cheese or mascarpone, then add the confectioners sugar and beat until creamy. Remove the cooled cupcakes from the pan, spread each with the icing. - Recipe by Sharon Boyer
Makes 2 dozen regular size cupcakes or 7 dozen mini cupcakes.Preheat the oven to 350. Line muffin pans with liners.In a medium, heatproof bowl, combine the cocoa powder and the chocolate pieces. Whisk in the boiling water until the chocolate is melted and the mixture is combined.In a large bowl, cream the butter and the white sugar. Beat in the eggs, one at a time, until blended. Sift in the flour, baking powder and salt and mix until just combined. Alternating, add the chocolate mixture and wine in batches, mixing well between each addition, until the batter is smooth. Divide among the muffin cups, filling each about ¾ full. Bake until a toothpick inserted in the center comes out clean, about 15- 20 minutes. Let cool.Lightly beat the cream cheese or mascarpone, then add the confectioners sugar and beat until creamy. Remove the cooled cupcakes from the pan, spread each with the icing. - Recipe by Sharon Boyer
Strawberry Wine Jelly
2 cups Benigna's Creek Strawberry Wine3 cups granulated sugar1 (3 ounce) pouch liquid fruit pectin
Mix wine and sugar in a heavy saucepan. Allow sugar to dissolve over medium heat. Cook for about 3 minutes over medium heat stirring constantly. Remove from heat and stir in liquid pectin immediately and mix well. Skim off any foam with a metal spoon. Quickly ladle into hot sterilized jars, leaving ½ inch headspace; seal. Yields about 4 half pints.Any of Benigna's Creek fruit wines work great! - Recipe by Sharon Boyer
Mix wine and sugar in a heavy saucepan. Allow sugar to dissolve over medium heat. Cook for about 3 minutes over medium heat stirring constantly. Remove from heat and stir in liquid pectin immediately and mix well. Skim off any foam with a metal spoon. Quickly ladle into hot sterilized jars, leaving ½ inch headspace; seal. Yields about 4 half pints.Any of Benigna's Creek fruit wines work great! - Recipe by Sharon Boyer
Spiced Wine Applesauce Cakes
1/3 cup butter, softened1 1/3 cup sugar2 eggs1 cup applesauce1/3 cup Benigna’s Spice wine 1 2/3 cups all-purpose flour1 tsp. baking soda¾ tsp. salt½ tsp. cinnamon¼ tsp. ground ginger¼ tsp. baking powder
Beat butter and sugar together; beat in eggs, one at a time, until mixture is light and fluffy. Add applesauce and Benigna’s spice wine and mix; set aside.In another bowl, combine the dry ingredients; blend into applesauce mixture. Pour into a greased and floured 6-mold Bundt pan.Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in cake comes out clean. Cool in pan 10 minutes; remove from pan and cool.Note: If you use water instead of wine add ½ tsp. of ground cloves to the recipe. Optional: Caramel sauceCombine 1 cup brown sugar, ½ cup whipping cream, ¼ cup corn syrup, 1 Tbsp butter, and 2 tsp. cinnamon. In a large saucepan, heat all ingredients to boiling, stirring constantly. Reduce heat and simmer; uncovered, for about 5 minutes. Makes 1 ½ cups sauce. Cakes can be garnished with sauce. - Recipe by Sharon Boyer
Beat butter and sugar together; beat in eggs, one at a time, until mixture is light and fluffy. Add applesauce and Benigna’s spice wine and mix; set aside.In another bowl, combine the dry ingredients; blend into applesauce mixture. Pour into a greased and floured 6-mold Bundt pan.Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in cake comes out clean. Cool in pan 10 minutes; remove from pan and cool.Note: If you use water instead of wine add ½ tsp. of ground cloves to the recipe. Optional: Caramel sauceCombine 1 cup brown sugar, ½ cup whipping cream, ¼ cup corn syrup, 1 Tbsp butter, and 2 tsp. cinnamon. In a large saucepan, heat all ingredients to boiling, stirring constantly. Reduce heat and simmer; uncovered, for about 5 minutes. Makes 1 ½ cups sauce. Cakes can be garnished with sauce. - Recipe by Sharon Boyer
Sunshine Wine Cake
1 box yellow cake mix*1 (3 ¾ oz.) pkg. instant vanilla pudding mix4 eggs½ cup canola oil½ cup cold water½ cup Benigna’s Sunshine wine* If using a cake mix with pudding in the mix already, omit instant pudding and use 3 eggs instead of 4 and 1/3 cup of oil instead of ½ cup.
Mix all ingredients with an electric mixer for 3 minutes. Generously grease a Bundt pan. Pour batter into pan and bake at 350 for 45- 50 minutes or until toothpick comes out clean. Prepare glaze while cake is baking. Poke some holes in cake with toothpick Drizzle some of the glaze over the cake immediately after getting cake out of the oven. Save about 1/3 cup to pour our when cake is cool enough to get out of pan
Glaze1 cup 10X sugar½ cup margarine½ cup Sunshine Wine
Combine all ingredients in a small saucepan and boil for about 1 minute. - Recipe by Sharon Boyer
Mix all ingredients with an electric mixer for 3 minutes. Generously grease a Bundt pan. Pour batter into pan and bake at 350 for 45- 50 minutes or until toothpick comes out clean. Prepare glaze while cake is baking. Poke some holes in cake with toothpick Drizzle some of the glaze over the cake immediately after getting cake out of the oven. Save about 1/3 cup to pour our when cake is cool enough to get out of pan
Glaze1 cup 10X sugar½ cup margarine½ cup Sunshine Wine
Combine all ingredients in a small saucepan and boil for about 1 minute. - Recipe by Sharon Boyer
Hessian Red Wine Burgers
2 Pounds Lean Ground Beef1 Packet Lipton’s Onion soup Mix1 Packet Hidden Valley Ranch Dressing Mix¼ cup Benigna’s Creek Hessian Wine
Mix ground beef with soup mix and dressing mix. Mix thoroughly. Add wine and mix thoroughly. Form into hamburger portions as desired. Grill.
Strawberry Wine Pink Lemonade
16 oz cupFill cup 1/3 full with iceAdd 4 oz Benigna’s Creek Strawberry Wine
Top off with your favorite prepared Pink Lemonade DrinkGarnish with sliced Lemons
Black Raspberry Wine Fruit Punch
Serving size: one4 oz of white grape juice4 oz of Sierra Mist Soft Drink2 oz of Benigna’s Creek Black Raspberry Wine
Note: You can substitute the Black Raspberry Wine with any Benigna’s Creek fruit wine. To make a large serving, simply take one part white grape juice, one part Sierra Mist Soft Drink and one-half part wine.
Note: You can substitute the Black Raspberry Wine with any Benigna’s Creek fruit wine. To make a large serving, simply take one part white grape juice, one part Sierra Mist Soft Drink and one-half part wine.
Black Raspberry Wine Hot Chocolate - "Hot & Dreamy"
Serving size: one1 packet instant hot chocolate1 oz Benigna’s Creek Strawberry Wine2 oz of Benigna’s Creek Black Raspberry Wine
Mix packet with hot water per instructions on the packet. Add wine (as much wine as you like). Stir and drink.Note: Substitute with any other Benigna’s Creek fruit wine that compliments chocolate such as Black Raspberry or Blackberry. We recommend that you use the hot chocolate mix that calls for water.
Mix packet with hot water per instructions on the packet. Add wine (as much wine as you like). Stir and drink.Note: Substitute with any other Benigna’s Creek fruit wine that compliments chocolate such as Black Raspberry or Blackberry. We recommend that you use the hot chocolate mix that calls for water.
Fruit Wine Truffles
Ganache – 20 minutes prep time2 oz. heavy cream6 Tbsp. unsalted butter6 oz. semi-sweet chocolate chips4 oz. milk chocolate chips4 oz. Benigna’s Creek Fruit Wine (recommend Black Raspberry or Strawberry)Bring heavy cream to a simmer on medium to low heat. Cut unsalted butter in small pieces and add to simmering cream. Stir until melted. Place both semi-sweet and milk chocolate chips in medium sized glass bowl. Pour hot cream & butter mixture over chocolate chips. Stir with spatula till chocolate is melted and smooth. Add your favorite Benigna’s Creek wine and whisk until wine is incorporated with chocolate mixture. When wine is added, mixture will look like it is separating. Just continue to whisk till smooth in texture. Pour ganache into 8” x 8” metal baking pan. Refrigerate for about 2 – 4 hours or until ganache is set. Using #60, or 1” in diameter, metal cookie dough scoop form the truffles. Batch will make about 30 truffles. Use a large cookie dough scoop for larger truffles.
Chocolate CoatingUsing milk chocolate, dark chocolate or white chocolate, melt coating chocolate wafers or candy bars using a double boiler. Hold a truffle with a candy fork (or plastic fork with the center 2 tines removed) over the coating chocolate; using a spoon, cover the truffle on all sides with chocolate. Dipping the truffle in the coating chocolate will cause the truffle to melt and disintegrate into the liquid chocolate. Immediately sprinkle the truffle with your favorite topping (crushed nuts, toasted coconut, candy toppings, powdered cocoa, colored sanding sugars, etc.) Refrigerate completed truffles for about 20 minutes or until they are firm to handle.
Preparation Tips:1. Depending on the quality of chocolate used for the ganache, you may need to use less cream in order for the ganache to become firm to hold the ball shape.2. Using a metal scoop works best. Ganache melts too quickly in your hands.3. If you need to thin out your coating chocolate, whisk into the melted chocolate 1 – 2 tablespoons of oil.
Chocolate CoatingUsing milk chocolate, dark chocolate or white chocolate, melt coating chocolate wafers or candy bars using a double boiler. Hold a truffle with a candy fork (or plastic fork with the center 2 tines removed) over the coating chocolate; using a spoon, cover the truffle on all sides with chocolate. Dipping the truffle in the coating chocolate will cause the truffle to melt and disintegrate into the liquid chocolate. Immediately sprinkle the truffle with your favorite topping (crushed nuts, toasted coconut, candy toppings, powdered cocoa, colored sanding sugars, etc.) Refrigerate completed truffles for about 20 minutes or until they are firm to handle.
Preparation Tips:1. Depending on the quality of chocolate used for the ganache, you may need to use less cream in order for the ganache to become firm to hold the ball shape.2. Using a metal scoop works best. Ganache melts too quickly in your hands.3. If you need to thin out your coating chocolate, whisk into the melted chocolate 1 – 2 tablespoons of oil.
Hessian Red Wine Mushroom Soup
2 lbs. sliced mushrooms10 cups beef broth2 cups Benigna’s Creek Hessian Red Wine5 carrots, finely diced or sliced5 celery stalks, finely diced or sliced1 large onion, finely diced2 TBL. finely chopped fresh parsley½ cup Orzo or other small pastaFresh ground pepper
Combine all the ingredients except the pasta and simmer for 15-20 minutes. Cook pasta separately, undercooking it by 1-3 minutes of the package directions. Add the cooked pasta to the soup and simmer for another 10-15 minutes for flavors to blend. - Recipe by Beauregard's Catering
Combine all the ingredients except the pasta and simmer for 15-20 minutes. Cook pasta separately, undercooking it by 1-3 minutes of the package directions. Add the cooked pasta to the soup and simmer for another 10-15 minutes for flavors to blend. - Recipe by Beauregard's Catering
Hessian Red Wine Wassail
1 cup sugar4 cinnamon sticks3 lemon slices2 cups pineapple juice2 cups orange juice6 cups Hessian Red1/2 cup lemon juice1/4 cup prune juice Boil sugar cinnamon sticks & 3 lemon slices in 1/2 cup of water for 5 minutes. Strain and reserve. Heat (but do not boil) the remaining ingredients. Combine with the syrup. Stir and heat through. Garnish cup/glass with a lemon slice and serve hot.
Hawaiian Luau Punch
1 - 46 oz can Pineapple Juice 1 - 16 oz bottle Club Soda 1 - 12 oz can frozen Orange Juice, thawed 1 – 2 liter bottle Ginger Ale - start w/half bottle, then add to taste1 bottle Benigna's Tears wine½ bottle Benigna's Peach wine, add more to taste
Chill and pour in punch bowl. Use sliced limes, lemons and strawberries to garnish. Makes 3 quarts.
Chill and pour in punch bowl. Use sliced limes, lemons and strawberries to garnish. Makes 3 quarts.
Sunshine Wine Sangria
Serving Size - 1 1/4 gallon of Sangria4 bottles of Benigna's Creek Sunshine2 cups of sugar – can go lighter on the sugar4 lemons-sliced4 limes-sliced5 nectarines or peaches - sliced and pitted2 liter bottle of Ginger Ale
Pour the wine into large container ( you can use 2 one-gallon containers for easier storage.) If using 2 containers- Divide the sliced fruits and add to the wine. Divide the sugar and stir it in the mixture until dissolved. Chill overnight. Pour all mixtures into a punch bowl or beverage dispenser and add the ginger ale just before serving. Stir to mix. Serve over ice.
Pour the wine into large container ( you can use 2 one-gallon containers for easier storage.) If using 2 containers- Divide the sliced fruits and add to the wine. Divide the sugar and stir it in the mixture until dissolved. Chill overnight. Pour all mixtures into a punch bowl or beverage dispenser and add the ginger ale just before serving. Stir to mix. Serve over ice.