APPLES BAKED IN (TNT DYNAMITE RED) WINE

4 large apples (Jonagold or Fuji)
2/3 cup TNT Dynamite Red
1/4 cup sugar
1 stick cinnamon
4 whole cloves
1/8 teaspoon salt
1/2 lemon, thinly sliced and seeded

Peel apples, and core 2/3 of the way down from top of apples;
place in a small Dutch oven or baking dish.

Combine wine, sugar, cinnamon, cloves, salt, and lemon.
Heat but do not boil. Stir, and pour all of the heated ingredients
over apples and into the apples' cored centers.

Cover and bake in moderate oven (350°), basting every 10 minutes
and turning apples so that they cook evenly.....approximately 30 minutes,
or until apples are tender when tested with a fork. Remove warm apples
to serving bowls, pouring remaining liquid over and into the apples.

This may be made ahead of time and quickly reheated in the microwave.

Optional: May be served with ice cream.

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TANIS TARTS

Cheese, Fig and Almond Tartlets

INGREDIENTS
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
6 dried figs or pitted dates, coarsely chopped (1/3 cup)
1 tablespoon packed Dark Brown Sugar
1/8 to 1/4 teaspoon ground cinnamon
1/4 cup chopped Almonds
1/2 cup crumbled Gorgonzola cheese (2 oz)
1 tablespoon honey
DIRECTIONS
1. Heat oven to 425°F. Unroll pie crust on flat surface. Using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.
2. In small bowl, mix figs, brown sugar, cinnamon and almonds. Spoon slightly less than 1 teaspoon fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 teaspoon cheese.
3. Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.

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Little Apricot Tarts

INGREDIENTS
2 cans (8 oz each) Pillsbury refrigerated garlic butter crescent dinner rolls (8 rolls each)
1 cup finely shredded pepper Jack cheese (4 oz)
1/4 cup Apricot Preserves
1/4 cup Chopped Almonds
DIRECTIONS
1. Heat oven to 375°F. Spray 24 mini muffin cups with No-Stick Cooking Spray.
2. Unroll each can of dough into a large rectangle; press perforations to seal. Cut each rectangle crosswise into 12 strips, about 1 inch wide. Place each strip in muffin cup, pressing dough to cover bottom and side, making sure all seams are sealed and forming 1/4-inch rim above cup.
3. Spoon 2 teaspoons cheese into each cup. Top each with 1/2 teaspoon preserves and 1/2 teaspoon almonds.
4. Bake 14 to 20 minutes or until crust is deep golden brown. Cool 5 minutes; remove from pan. Serve warm.

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Blue Cheese and Red Onion Jam Thumbprints

INGREDIENTS
1 package (3 oz) cream cheese, softened
1/2 cup crumbled Gorgonzola cheese (2 oz)*
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
1/3 cup chopped Almonds
1 teaspoon 100% Extra Virgin or Pure Olive Oil
1/3 cup finely chopped red onion
1 tablespoon balsamic vinegar
1/4 cup Apricot Preserves
1/8 to 1/4 teaspoon dried thyme leaves
DIRECTIONS
1. Heat oven to 375°F. In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended.
2. If using crescent rolls: Unroll dough; separate into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board; press perforations together to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board.
3. Spread half of the cheese mixture over dough to within 1/2 inch of long sides; sprinkle half of the almonds evenly over cheese. Starting at 1 long side, roll up; press seam to seal. Cut roll into 16 (about 3/4-inch) slices with serrated knife; place cut sides down on ungreased large cookie sheet. Repeat with remaining dough, cheese and almonds.
4. Bake 14 to 17 minutes or until golden brown. Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until soft and lightly brown. Remove from heat. Stir in vinegar, preserves (breaking up large pieces of fruit if necessary) and thyme; set aside.
5. After removing rolls from oven, immediately press back of a teaspoon into center of each roll to make small indentation. Spoon slightly less than 1/2 teaspoon onion jam into each indentation. Remove from cookie sheet. Serve warm.

“NOT YOUR MOTHER’S” JAMAICAN JERK SPICY BREAD PUDDING

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Recipe by Aunt Kathy
Pairs well with TANIS "My Sweet Baby" Late Harvest Syrah

1/2 cup granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
2 to 4 teaspoons Jamaican jerk seasoning
6 cups cubed country style cranberry bread, crusts removed and allowed to
stale overnight in a bowl
1/2 cup light brown sugar
2 T butter, softened

For the sauce:

1/4 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup rum

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla and jerk seasoning and let sit for 10 minutes.

In another bowl, mix and crumble together 1/2 cup brown sugar and 2 T butter.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the rum, stirring well. Pour over bread pudding. Serve warm or cold with Tanis Vineyards “My Sweet Baby” Late Harvest Syrah.

8 to 10 large servings OR 20 smaller servings

CHICKEN & RED PEPPER ROLLUPS
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Southpaw Catering
Pairs well with TANIS Sauvignon Blanc

2/3 cup Sherry
2 small stems of chopped Thyme
4 skinless, boneless chicken breast halves
4 thin slices of Prosciutto
3oz Fontina cheese
1/2 of a 10oz jar of Piquillo roasted (red) peppers

To make sauce, in a small bowl combine sherry and Thyme, and set aside.

Rinse chicken, dry breasts, place breasts in a large ziploc bag flat on counter.

Use mallot to gently flatten breast to 1/4" to 1/8" inch thick, starting in the center and working out. Avoid breaking the membrane and the chicken will hold together best.

Place 2 slices of Prosciutto and 1/4 of the cheese (sliced) at top of breast and arrange peppers toward bottom, roll breast, use toothpick to keep rolled up.

Cook on grill for 15-20 minutes applying sherry as needed.

Note: for something different, you can substitute pheasant for the chicken

ASIAN SWEET SAUCE LAMB KABOBS
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Southpaw Catering
Pairs well with TANIS Mourvedre

1.5 lbs lamb leg meat, trimmed of all fat
1 cup Hoisin sauce
3/4 cup Plum sauce
1/2 cup soy sauce
1/3 cup red wine vinegar
1/4 cup dry sherry
1/4 cup honey
2 tsp Asian chili sauce
4 whole green onions, minced
1/2 cup chopped Cilantro sprigs
6 cloves garlic, finely minced
2Tbs finely minced ginger

Cut lamb into 1 inch cubes. Place in ziplock bag.

SAUCE: Combine sauce ingredients. Mix well. Place 2/3 of sauce into ziplock bag with lamb.

Let sauce and meat marinate overnight in refrigerator.

Skewer Meat and Grill.

Brush on excess sauce when grilling.

NOTE:
Like it more spicy? ...add more chili sauce and ginger.
Like it more sweet? ...add more honey.

THAI CHICKEN BBQ WINGS
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Southpaw Catering
Pairs well with TANIS "My Sweet Baby" Late Harvest Syrah

Chicken wings

6Tbs lime juice
1/4 cup citrus juice
1/4 cup packed brown sugar
1/4 cup Thai fish sauce
1/4 cup olive oil
1Tbs asian chile sauce
2Tbs minced ginger
6 cloves minced garlic
1/4 cup minced green oninons
1/4 cup minced mint leaves
1/4 cup minced basil leaves
1/4 cup minced cilantro sprigs

Rinse chicken, dry and place in large ziplock bag. Combine all ingredients for sauce. Add 2/3 of sauce to bag of chicken. Refrigerate overnight. Preheat grill to 350degrees. Grill chicken about 10min skin side down indirect heat, turn and grill about 15 min direct heat. Add sauce often during grilling.

ROSEMARY ROASTED CASHEWS

Tastes great with spiced mango and TANIS Sauvignon Blanc.

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1 1/4 lbs cashew nuts
2 TBS coarsely chopped fresh rosemary leaves
1/2 tsp cayenne
2 tsp dark brown sugar
2 tsp salt
1TBS melted butter

Preheat oven to 375degrees. Place nuts on ungreased baking sheet and bake for about 10 minutes until warmed through. Combine rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until nuts are completely coated.

SPICED ALMONDS

These spiced almonds were served with dried blueberries and were very tasty with TANIS Chardonnay.

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1/2 tsp cayenne
1/2 tsp cinnamon
4 cups unsalted almonds
6 TBS brown sugar
1 TBS water1 tsp salt

Line a baking sheet with aluminum foil or parchment paper and set aside. In a small bowl, mix the spices and set aside. In a large dry skillet, place the nuts and cook over medium-high heat stirring frequently, until they begin to toast, about 5 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes. Transfer the nuts to the prepared baking sheet, separating them wiht a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Serve warm or at room temperature. Nuts can be stored in airtight container up to 1 week.

CHILE ALMONDS

4 Cups unsalted dry-roasted almonds
2 1/2 TBS freshly squeezed lime juice
2 TBS olive oil
1 TBS paprika
2 tsp salt
1 1/2 tsp cayenne pepper

Cooking Instructions:
Preheat oven to 250 degrees.  Toss nuts with ingredients in a mixing bowl until all the nuts are evenly coated.  Spread them out in an even layer on a large rimmed baking sheet.  Bake util coating is dry and the spices are lightly toasted, about 30 minutes.  Let cool completely.