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Instead of buying Cranberry Sauce in a tin can, try this easy recipe with fresh cranberries:  "Holiday Cranberry Sauce (with cherries)" Yield: approx. 3 cups
Ingredients:
1 cup sugar (try "Florida Crystals Demerara Cane Sugar" for its nice taste)
1/2 cup Brotherhood Holiday Spiced Wine (or Brotherhood Ruby Port)
1/4 cup water
1/2 cup dried tart cherries - optional because they are hard to find
1 (12oz.) bag fresh cranberries
1 small finger of ginger, grated 
1 small orange (zest and juice) - treat yourself to a long microplane to grate with
Directions: Combine sugar, wine, water, (and dried cherries) in a sauce pot over medium heat. Stir to dissolve sugar (and re-hydrate cherries). Once sugar is dissolved, add remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 10-12 min. stirring occasionally. Once all cranberries have softened and popped, remove from heat and refrigerate uncovered until cooled. Refrigerate, covered for up to two weeks.
Recipe courtesy of Marc Volk, Assistant Chef Instructor, Atlanta Culinary Institute

And.... we  received an e-mail looking for this Thanksgiving Stuffing recipe: "Thanksgiving Stuffing"
Ingredients:
1 or 2 diced onions
1 bunch celery (diced)
2 sticks butter
one 10 oz. package fresh mushrooms
1 cup Brotherhood Chardonnay (or Seyval Blanc)
1 large bag of stuffing mix
salt & pepper
Directions: In a large pan, melt butter, saute onions, celery & mushrooms until tender. Add stuffing mix and enough Chardonnay to fully moisten (but not runny). Season with salt & pepper, heat thoroughly and stuff turkey.

"Glazed Holiday Spareribs"  (fabulous served with our Pinot Noir)
Ingredients: 
3/4 cup Brotherhood Holiday Spiced Wine
4 lbs. country style spareribs
1 cup pineapple chunks in their juice
1/4  cup soy sauce (I like to use Chinese dark soy sauce)
1/3 cup brown sugar ( I like to use Splenda's new brown sugar - uses half as much)
1 cup water
1 or 2 teaspoons corn starch
1 or 2 cloves of garlic, minced or pressed (optional)
1 or 2 teaspoons grated ginger (optional - I like to use Ginger Kitchen's Grated Fresh Ginger available in a plastic pouch in  supermarkets - it keeps for months and is always ready to use)
Directions:
Place ribs in a roasting pan and bake for 45 min. at 400° F. Meanwhile, combine the rest of the ingredients and heat on stove to boiling. Lower heat and simmer for 15 min., stirring occasionally. Remove ribs from pan and drain off fat. Return them to pan and pour sauce over ribs. Bake at 325° F uncovered for 2 more hours, basting frequently & turning until well-browned.   Serves 4  
I like to serve this with spinach and mashed potatoes.

  "Easy Sherry Cake"
Ingredients:
one boxed lemon, vanilla or yellow cake mix
one (3¾ oz.) pkg. Vanilla or French Vanilla Instant Pudding Mix
4 eggs
3/4 cup oil
3/4 cup Brotherhood Cream Sherry

Directions:
Combine all ingredients. Mix with electric beater about 5 min. at medium speed. Pour batter into a greased cake pan. Bake in 350° F. oven approx. 50 min. or until done. Cool in pan 5 min. before turning out on rack. When cooled, ice or sprinkle with powdered sugar.

"Por Favor, I Want More, Brotherhood Bread Pudding"
"I always use Egg Beaters, Fat-Free Half & Half, Skim (Plus) Milk and Splenda when I make this. Then I don't feel so guilty about having a second helping. I hope you enjoy it."  
                                        - Laura Fernandez, Brotherhood Winery Tour Guide

Ingredients:
6 cups Challah bread cubes (1-inch cubes)
3/4 cup sugar (if you prefer, this can be divided into equal parts granulated brown sugar or granulated & Splenda or Xylitol, which is a natural sweetener available in health food stores.)
6 large eggs
2 cups Half & Half
1 cup milk
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/2 - 1 cup raisins, soaked overnight in either Brotherhood's Holiday Spiced Wine, Ruby Port or Cream Sherry (reuse the liquid to always have raisins ready)

Directions:
Preheat oven to 400° F. Lightly coat a 9-inch square glass baking dish with non-stick cooking spray. Spread bread cubes on an ungreased baking sheet and bake 6 to 7 minutes, turning bread over halfway through, until lightly toasted. Remove. Reduce oven temp. to 325° F.

Beat together eggs, Half & Half, milk, sugar, salt, cinnamon and vanilla in a large bowl. Stir in bread cubes and raisins. (You can either refrigerate overnight or proceed with the recipe.) Spoon into prepared dish. Bake 60-65 min. or until pudding is firm when gently shaken and knife inserted comes out clean. Remove from oven. Cool 15 minutes and serve warm.

This can be baked in smaller, individual ramekins. Put the ramekins into a large roasting pan and put an inch or so of water into the pan. Reduce the baking time and check frequently.
 

      "Carroll's Citrus & Mead Salmon"
      INGREDIENTS FOR 4 SERVINGS:
      4 6-8 oz. salmon fillets
      2 lemons sliced thin
      2 oranges sliced thin
      4 cloves thinly sliced garlic
      2 tsp. fresh chopped tarragon
      1 tsp. fresh chopped thyme
      2 oz. Carroll's Mead per fillet

DIRECTIONS: Preheat oven to 350°F. Place each salmon fillet into a separate envelope (pouch) made from tin foil. Salt & pepper to taste. On top of each fillet place an even amount of lemons, oranges, garlic, thyme & tarragon. Pour approx. 2 oz. Carroll's Mead into each envelope and seal the foil. Bake for 14-17 minutes. Place foil pouch on plate, open carefully (steam will escape) and serve. Enjoy! 

"SCALLOPS, CORN AND BASIL IN FOIL PACKETS" 

INGREDIENTS FOR 6 SERVINGS:
3/4 cup Brotherhood Sheba Te'j Honey Wine
2 medium shallots, thinly sliced
2 tablespoons butter
2 tablespoons olive oil
2 ¼  lbs. sea scallops
2 pints cherry or grape tomatoes
2 cups baby spinach
1 cup fresh or frozen corn kernels
1/2 cup chopped fresh basil
salt and pepper to taste
6 pieces of aluminum foil approx. 18 by 20 inches
Grill or 350°F oven

DIRECTIONS: In center of each piece of foil add 2 tablespoons of honey wine and 1/6 of the shallots, olive oil and butter to each packet. Then add scallops, followed by tomatoes, spinach, corn and basil, dividing equally among the 6 packets. Seal the foil to make pouches. Grill for about 10 min. or bake for about 12 min. Carefully open pouches to let steam escape, then transfer contents to individual plates.

Note: This recipe can be adjusted for different numbers of servings - just as good when only two servings are prepared!

"QUEEN OF SHEBA PEPPER SHRIMP" 

INGREDIENTS FOR 8 SERVINGS:
1/2 cup Brotherhood Sheba Te'j Honey Wine
one 8 oz. can tomato sauce
1 teaspoon dried chervil (available in supermarkets)
1 tablespoon fresh lemon juice
1 teaspoon dry mustard
1 teaspoon dried oregano
salt to taste
2 teaspoons black pepper
1 teaspoon olive oil
2 cloves minced garlic
1/2 cup fresh chopped parsley
2 lbs medium or 1 1/2 lbs large shrimp, shelled & deveined

DIRECTIONS: In a bowl whisk together wine, tomato sauce, chervil, lemon juice, mustard, oregano and pepper. Heat olive oil, add garlic and saute for 1 min. Add tomato sauce mixture and bring to a boil. Lower heat and simmer for 10 minutes. Remove from heat and allow to cool 5 min. Stir in parsley. Place shrimp in non-metal baking dish and pour cooled sauce over the shrimp. Marinate at least 3 hours (or overnight) in refrigerator. Bake in 450°F oven for approx. 15 min. Serve over rice or couscous with a green salad or vegetable.

"MELLOW MEATBALLS":                    
INGREDIENTS
1 lb. ground beef [don't be cheap, get the good meat]
1 (4 1/2 oz.) can deviled ham [sounds nasty, I might leave this out]
1 egg [or I guess you could use Egg Beaters]
1/2 cup bread crumbs [I guess they can be flavored bread crumbs]
1/4 lb. crumbled blue cheese [or "gorgonzola"- my take on the blue cheese]
1 tsp. onion powder (optional) [if you leave out the devil, you might need the onion]
1 tsp. salt
1/2 tsp black pepper
Shortening for browning meat balls ["shortening" means "oil" nowadays or "butter if you don't give a hoot"]
1/2 cup Brotherhood Golden Mellow Sherry [or Brotherhood Cream Sherry; if you would like to order a bottle of our Golden Mellow Sherry which is less sweet than the Cream Sherry, it's the same price as the Cream Sherry so just place your order for the Cream Sherry with a note that you really want the Golden Mellow Sherry which is usually only sold at the Winery - if this recipe turns out good we may start featuring the Golden Mellow Sherry. Who knows?]

DIRECTIONS: Mix beef, ham, egg and bread crumbs. Form mixture into cocktail size balls. Put a small piece of cheese into the center of each meat ball, completely covering cheese with the meat mixture. Brown meat balls lightly. Add Sherry and simmer for 10 minutes.            

50 Meatballs     [do you think you'll get this many, hmmm?]

Try our "HOLIDAY HAM GLAZE":                    
INGREDIENTS
1 large can of pineapple rings
2/3 cup brown sugar
2 teaspoons dijon mustard
2/3 cup BROTHERHOOD HOLIDAY SPICED WINE
maraschino cherries (optional)

DIRECTIONS: Drain pineapple rings, saving the juice. In a medium saucepan bring juice, brown sugar, mustard and wine to a boil. Decorate your ham with the rings & cherries by securing them with toothpicks. Pour glaze over all. Bake ham as usual or according to package directions.

************

You don't have to be Irish to love this recipe.  Serve on hot-dogs and elevate them to a new level!

                                 "HOLIDAY  CABBAGE"
INGREDIENTS
6 TBS. butter or "Smart Balance" Buttery Spread
1 large onion, thinly sliced
1 head cabbage, thinly shredded or sliced
3/4 cup BROTHERHOOD HOLIDAY SPICED WINE
1/2 cup white balsamic vinegar (or plain white vinegar)
1/2 cup apricot preserves
salt & pepper to taste

DIRECTIONS: Melt butter. Saute onion until transparent, about 5 min. Add remaining ingredients and mix well. Simmer, covered, stirring occasionally, for approx. 30 min. Reheated the following day, this gets even better! 

"May the roof above us never fall in,
And may we friends gathered below never fall out." 

In an e-mail, Greg Palaski of South River, NJ said the following:
Below is a recipe I "invented" today. My daughter (Christine) said the Holiday made the carrots taste like Christmas.

            "HOLIDAY WINE GLAZED CARROTS" 

            INGREDIENTS
         1 lb. peeled baby carrots (one bag)
         2 TBS. butter
         2 TBS. BROTHERHOOD HOLIDAY SPICED WINE
         salt to taste 

 DIRECTIONS: 
1. Place the carrots in a medium saucepan. Cover with water, add about a tsp. of salt and bring to a boil.
2. Reduce to a simmer and cook until tender, about 10-15 minutes. Drain.
3. Melt the butter over low heat in the saucepan used to cook the carrots.
4. When the butter is melted add the Holiday Wine.
5. Return the carrots to the pan and coat thoroughly with the butter and wine mixture.
6. Simmer about 5 minutes until the sauce thickens slightly and serve.

Note from the Winemaster's Wife: I tried this recipe and next time I think I would slice the carrots, add more butter and more Holiday Wine. Thank you Greg for sharing this easy recipe with us. I personally love recipes with only 4 ingredients!

"PEARS POACHED IN HOLIDAY WINE"

INGREDIENTS
4 Anjou or Bosc Pears or 8 Sickle Pears, cored and cut in half (peeling is optional)
1 1/2 cups BROTHERHOOD HOLIDAY SPICED WINE
3/4 cup sugar
1 TBS. butter
1/2 cup crushed pecans or walnuts for garnish (optional)

DIRECTIONS: In a medium saucepan combine wine and sugar. Simmer over low heat until sugar is dissolved. In a large skillet* melt butter; add pears and pour wine/sugar mixture over pears. Baste often. Pears are done when fork-tender, not mushy.
*Alternate method: Melt butter in glass oven-safe casserole and cook in a 350° F oven, basting often. 

"BLUE CHEESE PORT SPREAD"

INGREDIENTS
3 TBS. BROTHERHOOD RUBY PORT
2 (3oz.) pkgs. cream cheese
1/2 cup blue cheese
1/4 tsp. Worcestershire Sauce
1/8 tsp. paprika
dash of salt, cayenne pepper

DIRECTIONS: Blend all ingredients except wine and beat until creamy. Gradually blend in the port. Chill. Spread on strips of toast or crackers, or stuff celery or mushrooms.

"STUFFED GINSENG WINE MUSHROOMS"
INGREDIENTS
2 doz. large mushrooms
2 TBS. olive oil
1 medium onion, minced
2 stalks celery, minced
2 cloves garlic, minced
1/2 TBS. salt
1/2 tsp. black pepper
1 cup BROTHERHOOD RED OR BLACK GINSENG WINE
2 cups breadcrumbs
1/4 cup grated parmesan
DIRECTIONS: Remove stems from mushrooms and reserve. Blanch caps in hot water until just soft. Cool under cold water and drain. Mince stems and saute in olive oil with onions, celery, garlic, salt and pepper until soft. Deglaze pan with Ginseng Wine and simmer until liquid is absorbed. Add breadcrumbs and cheese. Allow to cool and stuff mushroom caps, slightly heaping. Brown in 375°F oven for approx. 10 min.                 Makes 6 appetizers

 Recipes from "Wreath Fineries at 9 Wineries"

"EASY GLAZED HOLIDAY NUTS": This recipe is adapted from a Glazed Nuts Recipe from allrecipes.com. Why bother with different spices when Brotherhood's Holiday Spiced Wine has them all - and more! Try atop ice cream! Throw a few into a salad! Yummy snack! Makes a great gift!!
INGREDIENTS
1 egg white              
3 TBS Brotherhood Holiday Spiced Wine  
1 lb. walnut halves or pieces (approx. 4 cups)
3/4 cup packed brown sugar 
white sugar 

DIRECTIONS: Preheat oven to 350° F. Coat a baking pan (with sides) with cooking spray (PAM). In a large bowl, beat egg white until foamy. Stir in brown sugar and Holiday Spiced Wine. Add nuts and stir to coat. Spread evenly onto prepared pan. Sprinkle with a generous amount of white sugar. Bake for 30-35 min., stirring occasionally, careful to avoid burning, until well-toasted and coating seems to harden. Remove from oven and cool completely. Store in an airtight container. 

Tip: Don't wash the mixing bowl yet - instead add the remaining egg yolk, some milk, soak a slice of bread and in a buttered pan make the best French Toast you ever had!! 

"MOUTH-WATERING HONEY PORK ROAST":   This recipe was invented by Brotherhood employees, identical twins, Millie & Lorraine, and has  become their "signature" dish - so smooth and tender - worthy of the Queen of Sheba, herself! 

INGREDIENTS
boneless 8 lb. pork loin
5-6 cloves fresh garlic, peeled and sliced into slivers
2 bottle Toasted Sesame Ginger Dressing
1 bottle Brotherhood's Sheba Te'j Honey Wine
salt & pepper to taste

DIRECTIONS: Insert garlic cloves into slits made on sides of the pork loin. Add a little water to bottom of pan. Bake in the oven at 350°F for 1/2 hour. Pour the bottle of Sheba Te'j Honey Wine over the pork loin. Continue baking, basting occasioinally for another hour. Pour all the Sesame Ginger Dressing over pork loin. Add salt & pepper to taste. Continue baking, basting occasionally for 1 more hour. Let roast come to room temperature. When ready to serve slice thin, reheat in oven until warm. Enjoy! 

"BROTHERHOOD'S CREAM SHERRY CHICKEN": This recipe is one of our favorites.
Melts in your mouth! Serve over rice if you like.

INGREDIENTS
4 boneless chicken breasts
1/4 cup butter
1 lb. fresh sliced mushrooms
1 cup Brotherhood Cream Sherry
1 14oz. can chicken broth
salt & pepper to taste

DIRECTIONS: Lightly season & flour chicken. Saute chicken in butter over medium heat until golden brown and no longer pink. Transfer chicken to a bowl. Using the same pan, saute mushrooms for 10-15 min. Loosen pan scrapings. Return chicken to pan and add Cream Sherry. Simmer for 5 min. Add can of chicken broth. Cover and simmer 15-20  min.

~This recipe can be made in advance and reheated in a 350°F  oven until warm. Also freezes well!