Winery

Pastry Ingredients

3/4 cup butter  

10 sheets phyllo pastry

Filling:

1 1/2 cups chopped walnut halves

2/3 cup slivered apples

1/3 cup chopped almonds

1/3 cup chopped pistachio nuts

1/4 cup fresh bread crumbs, toasted

2 tbsp granulated sugar

1 tsp cinnamon

Pinch of ground cloves

Syrup:

1/2 cup granulated sugar

1/2 cup liquid honey

1 cup Spiced Winter Apple Wine

1 strip lemon rind

1 cinnamon stick

1 Tbsp lemon juice

Preparation:

Grease 9-inch (2.5 L) baking sheet.  Set aside.

Filling: In bowl, stir together walnuts, apricots, almonds, pistachios, bread crumbs, sugar, cinnamon and cloves; set aside.

Syrup: In saucepan, bring sugar, honey, lemon rind, cinnamon and wine to boil, stirring. Reduce heat and boil gently until syrupy, about 12 minutes. Stir in lemon juice; simmer for 1 minute. Let cool.

In small saucepan, melt butter over low heat. Skim off foam; pour clear melted butter into bowl, leaving milky liquid in pan.

Place 1 of the phyllo sheets on work surface, covering remainder with thin damp cloth. Brush with butter. Top with second sheet; brush with butter. Spread generous 1/2 cup (125 mL) of the filling along 1 long edge & roll up. Repeat with remaining pastry, butter and filling until pan is full.  Brush with butter. Place on 12-inch (30 cm) pizza pan.

Bake in centre of 350°F (180°C) oven until phyllo is golden and crisp, about 40 minutes. Remove from oven; pour syrup over coil and let cool on pan on rack, pouring any syrup that leaks onto pan.  

4 lb. sirloin tip, eye of round or inside round roast

1 can jellied cranberry sauce

2 finely chopped green onions

3 tbsp. soy sauce

3 tbsp. Archibald Orchards Apple Cranberry Wine

1 tsp. ground ginger

Place roast fat side up in open pan. Heat remaining ingredients, stirring until smooth. Spread sauce mixture on roast, reserving half. Cook roast uncovered, in 275-degree oven for approximately 2 hours or until done. Slice thinly across the grain & serve with reserved sauce heated.

Recommended Wine: Apple Cranberry

1 1/2 teaspoons Dijon Mustard

1 1/2 teaspoons sugar

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/3 cup Archibald's Apple Cider Vinegar

1 tablespoon chopped flat leaf parsley

2/3 cup vegetable oil

Whisk the mustard, sugar, salt, pepper, vinegar and chopped parsley together in a bowl.  Slowly drizzle in the oil, whisking constantly, until thickened.  Adjust the seasonings to taste.  Store covered in the refrigerator for up to 2 days.  Bring to room temperature before using.

• 4 Large Apples
• 1/3 Cup Packed Brown Sugar
• 1/4 Cup Raisins
• 2 Tsp. Cinnamon
•  ½ Tsp. Nutmeg

Maple Yogurt Sauce

• ½ Cup Yogurt
• 1/4 Cup Archibald’s Canadian Maple
• 1/4 Cup Maple Syrup

Core & peel apples. In a small bowl, combine brown sugar, raisins, cinnamon & nutmeg. Spoon the mixture into the centres of each apple. Bake uncovered for 30 to 50 minutes, depending on the type of apple. When apples are tender, remove from the oven. Maple Yogurt Sauce: In a bowl, combine yogurt, wine & maple syrup. Drizzle over baked apples. Serve with Archibald’s Canadian Maple Wine .

• 1 tbsp. Salt
• 1 tbsp. Paprika
• 1 tsp. Pepper
• ½ tsp. Garlic Powder
• ½ tsp. Onion Powder
• ½ tsp. Ground Thyme
• ½ tsp. Chili Powder*
• ½ tsp. Dried Oregano
• ½ tsp. Cayenne Pepper*
• 6 Boneless Chicken Breast Halves
• 3 tbsp. Melted Butter
• **Decrease amount for milder palates

Mix spices in a bowl. Pound chicken breasts between 2 pieces of waxed paper to 1/4" thick. Heat heavy frying pan on the BBQ until drops of water bounce all over the pan. Brush chicken with melted butter. Sprinkle liberally with seasoning on both sides. Place 2 or 3 pieces in the pan. When blackened, turn other side. Cooks quickly & is cooked as soon as it is blackened on both sides. Serve with Archibald’s Apple Black Currant Wine .

3 cups Cold Water                                              

Juice of 3 limes

3 Tart Apples

1/2 Medium red onion, thinly sliced

1/2 Medium red pepper cut into strips

1/4 cup Chopped fresh mint        

1/4 cup Chopped fresh coriander               

2 Tbsp Ground roasted peanuts                

1/4 cup Roasted unsalted cashews                

2 Tbsp Raw sugar                                     

Salt to taste

1/2 tsp Roasted chilies                  

Fresh coriander leaves                                                                                    

Combine water with half of the lime juice in a bowl. Julienne the un-peeled apples and submerge in the water to keep from browning.  In a small bowl, combine red onions, red peppers, mint, coriander, ground peanuts and cashews, mixing well.  Drain the apples and transfer to a salad bowl & immediately sprinkle with the rest of the lime juice.  Add all ingredients.  Season with a little salt.  Toss gently and garnish with coriander leaves.

• 4 Boneless Skinless Chicken Breast Halves
• 1/4 cup Prepared Pesto
• 2 oz. Swiss Cheese, Cut Into 4 Equal Strips
• Black Pepper
• 1 tbsp. Olive Oil
• 2 tbsp. Minced Garlic
• 1    7 oz. Jar Roasted Red Peppers
•  2/3 cups Fat Free Chicken Broth
•  1/3 cup Archibald’s Apple Raspberry Wine
•  2 tbsp. Whipping Cream

Slit chicken breasts & stuff pocket with pesto. Sprinkle chicken with pepper. Heat oil in a non-stick frying pan over medium heat. Add chicken & cook, turning occasionally, until browned on all sides. Transfer chicken to a baking pan. Cover & keep warm in a 300 degree oven. To frying pan add garlic. Cook, stirring often, until browned. Add roasted peppers, broth, wine & cream. Bring to a boil over high heat. Then boil uncovered, stirring to scrape browned bits free, until reduced to about 1 cup (6-8 minutes). Transfer hot roasted pepper mixture to a food processor or blender. Whirl until smoothly pureed. Stir any juices that have accumulated from chicken into sauce. To serve, place chicken on individual plates & drizzle with sauce. Serve with Archibald’s Apple Raspberry Wine .

•  2 Large Seedless Oranges
•  3 tbsp. Archibald’s Apple Cranberry Wine
•  1 tbsp. Soy Sauce
•  2 tbsp. Lemon Juice
•  1 lb. Lean Boneless Beef
•  1 ½ cups Snow Peas, ends & strings removed
•  1 ½ cups Bean Spouts
•  ½ cup Thinly Sliced Green Onions

Slice oranges & chop in moulinex. Place mixture in bowl & add wine, lemon juice & soy sauce. Set aside. Heat non-stick frying pan to high. When pan is hot add beef. Cook until beef is brown. Transfer beef to a bowl. Pour orange juice mixture in a pan & bring to a simmer. Add bean sprouts, onions & snow peas. Cook until tender. Add beef & turn to coat. Serve with Archibald’s Apple Cranberry Wine .

Glaze

• 1 cup Cranberry Sauce
• 1/4 cup Archibald’s Apple
• 1/4 cup Archibald’s Apple Cider Vinegar
• Cranberry Wine
•  2 tbsp. Packed Brown Sugar
• ½ cup Grated Cooked Red Onions
• 3 tbsp. Lime Juice
• 2 tsp. Archibald’s Apple Butter Mustard

Meatballs

• 1 Egg
• 1 lb. Ground Turkey
• ½ cup Bread Crumbs
• ½ tsp. Dried Thyme
• 1/4 tsp. each Salt & Pepper

Meatballs: In a bowl, beat the egg. Add remaining meatball ingredients. Shape into 1" balls & arrange on a baking sheet. Bake in oven at 350 degrees for 25 minutes of until cooked through.

Glaze: Meanwhile, in a saucepan, combine glaze ingredients. Cook over medium heat, stirring occasionally for 10 to 15 minutes or until thickened. Add meatballs & simmer for 5 minutes or until well coated. Serve hot. Serve with Archibald’s Apple Cranberry Wine.

* 10 oz (284g) Spinach
* ½ cup Dried Cranberries
* 1 ½ Thinly Sliced Red Onions

Dressing

• 4 Bacon Slices, Cooked Crisp & Crumbled
• 1 tbsp Cranberry Sauce
• 1/4 cup Archibald’s Apple Cranberry Wine
• 1/4 cup Pack Brown Sugar
• 1 tsp. Dried Thyme
• 1/4 cup Lime Juice
• 2 tbsp. Archibald’s Apple Butter Mustard
• 2 tbsp. Archibald’s Apple Cider Vinegar

Wash, dry & break spinach. Add cranberries & onions. Combine dressing ingredients in a saucepan. Stir & heat throughly. Spoon over salad portions just before serving. Serve with Archibald’s Apple Cranberry Wine .

• 6 oz. Semisweet Chocolate Chopped
• 3 oz. Unsweetened Chocolate Chopped
• 2   250g packages Softened Cream Cheese
• 2 cups Granulated Sugar
• 4 eggs
• 1 tbsp. Vanilla
• 1 cup Softened Butter
• 1 cup All Purpose Flour
• 1/4 tsp. Salt
• ½ cup Archibald’s Raspberry Wine Jam

In a bowl, over a saucepan of hot water, melt semisweet & unsweetened chocolates, stirring occasionally. Let cool to lukewarm. In a large bowl, beat cream cheese with 1/3 cup of the sugar until smooth. Beat in 1 of the eggs & 1 tsp. of the vanilla until well combined. Set aside. In a separate bowl, beat butter & remaining sugar until smooth. Beat in remaining eggs, one at a time. Beat in remaining vanilla & chocolate, mixing well. Mix in flour & salt. Reserve 1 cup of chocolate batter. Spread remaining batter in a greased 13 x 9" cake pan. Spread with the cream cheese mixture. Spoon reserved chocolate batter in dollops over the top. Spoon jam in small dollops among the chocolate dollops. With knife, zigzag through layers top create marble effect. Bake in oven at 350 degrees for 35 minutes. Let cool & cut into squares. Serve with Archibald‘s Royal Raspberry Wine .

• 3 cups apples sliced, peeled
• 3 oz. Cream Cheese
• 3/4 cup Sour Cream
• 3/4 cup Sugar
• 1 egg
• 1/2 tsp vanilla
• 1/4 cup butter, room temperature
• 1/4 cup quick cooking oatmeal
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp cinnamon

Put apples in a 2 quart casserole dish. Beat cream cheese, sour cream, sugar, egg & vanilla until light. Stir mixture into apples.

For topping: cut butter into oatmeal, flour, sugars & cinnamon. Sprinkle on top of apples. Bake at 350 F for 35-40 minutes or until golden brown. Serve with Archibald’s Spiced Winter Apple Wine.

Apple Filling:

5-7 tart apples (depending on size) peeled, cored & sliced

½ cup brown sugar

2 Tbsp flour

½ tsp cinnamon

Combine sugar, flour & cinnamon.  Mix in apples.  Pour into unbaked pie shell.

Crumble Topping:

1 cup brown sugar

1/3 cup flour

¼ cup butter

Combine sugar & flour.  Cut in butter to make mixture crumbly.  Don’t over work!

Sprinkle crumble mixture over the apples, making sure that you reach the edges.  Bake at 450 for 10 minutes.  Then 350 for approximately 30 minutes or until pie is bubbling at edges.

Serve with Archibald’s Spiced Winter Apple Wine 

• 3 lbs. chicken
• 3 minced garlic cloves
• ½ t. chopped tarragon
• ½ t. chopped thyme
• 2 t. paprika
• 2 t. salt
• ½ t. pepper
• ½ t. grated orange & lemon peel
• ¼ c. orange juice
• ¼ c. lemon juice
• ¼ c. Archibald’s Apple Cranberry Wine

Rub chicken pieces with garlic. Season with tarragon, thyme, paprika, salt & pepper. Place in a shallow heatproof dish, skin side down. Combine orange peel, lemon peel, orange juice, wine, lemon juice & ½ cup water. Pour over chicken. Bake uncovered at 375 degrees for 10 minutes. Turn chicken & bake 30 minutes or until chicken is cooked through, basting with juices several times during cooking. Transfer chicken to serving platter & garnish with orange slices & herbs. Serve with Archibald’s Apple Cranberry Wine.

• 1 lb. thinly sliced pork
• 1 sliced red bell pepper
• 3 tbsp. olive oil
• 1 sliced Spanish onion
• ½ cup Archibald’s Apple Raspberry Wine
• 2 tsp. fajita seasoning

Heat olive oil in a heavy skillet over medium heat. Sauté pepper & onion until almost tender. Add fajita seasoning & cook for 1 minute. Pour wine & bring to a boil. Add pork strips & stir until thoroughly cooked. Serve on tortillas. Serve with Archibald’s Apple Raspberry Wine.

• 1 cup Chocolate Wafer Crumbs
• 2 tbsp. Ground Almonds
• ½ tsp. Coffee Powder
• 1 ½ tbsp. Archibald’s Raspberry Wine Jam
• 2 oz Chocolate Vermicelli
• 2 ½ tbsp. Archibald’s Royal Raspberry Wine

Place crumbs & almonds in a bowl. Mix in jam, coffee powder & wine. Mix together to form a stiff paste. Shape into balls & roll in chocolate vermicelli. Serve with Archibald’s Royal Raspberry Wine.

• 1 whole chicken
• plain yogurt
• Tandoori spices (paste or powder)
• 4 T lemon juice
• 2 t salt

Remove skin from chicken. Cut 1" slashes all over chicken. Rub in salt & lemon juice. Let stand 20 minutes. Mix tandoori paste, lemon juice & yogurt as directed on bottle - usually 2-3 T paste to 1 Cup yogurt. Need 1-2 cups per chicken. Rub yogurt mix over chicken. Marinate in refrigerator overnight. BBQ in pan for 1 hour at medium to low heat. Can be broiled in oven @ 375F for 1 hour. Serve with Archibald's Apple Peach Wine.

• 2 cups Water
• 1 cup Long or Short Grain Rice
• Dash of Salt
• 1 cup Milk
• ½ cup Archibald’s Spiced Winter Apple
• 3/4 cups Sugar
• ½ cup Raisins
• ½ cup Coconut Milk
• 1 tsp. Cinnamon

Bring water to a boil. Add rice & salt. Cover & cook over low heat until almost all the water is absorbed, about 20 minutes. Uncover & add both milks & wine. Cook, stirring frequently until half the liquid is absorbed. Stir in remaining ingredient & cook until rice is soft & milk is absorbed. Taste & add more sugar if required. Serve warm or cool. Serve with Archibald’s Spiced Winter Apple Wine.

• 1 ½ lbs. Steak
• 1 tsp. Dry Basil
• 1 6 oz package Sliced Dry Salami
• 1 Small Red Onion Sliced
• 1   6 oz Package Provolone Cheese
• 1 cup Archibald’s Apple Blackcurrant Wine
• ½ cup Archibald’s Apple Cider Vinegar

Marinate steaks in wine & vinegar over night. Lay steak flat & with a shard knife, cut a deep, long slit in the centre of an edge, making a pocket almost as big as the steak. Open pocket & sprinkle basil inside. Arrange ½ the salami over bottom of pocket, then add onion, cheese & remaining salami in even layers. Close with metal skewers. Place steak on a lightly greased grill. Cook, turning once, until steak is done to your liking. Serve with Archibald’s Apple Blackcurrant Wine.

• 1 Baked Pie Crust
• 1 cup Roughly Chopped or Sliced Almonds
• 6 tbsp. Unsalted Butter
• 1/3 cup Sugar
• 1 Egg
• 3 cups Fresh Strawberries
• 1 tbsp. Lemon Juice
• 1 tbsp. Archibald Orchards Apple Strawberry Wine

Combine almonds, 4 tbsp. butter & sugar & combine with a mixer. Beat for 2 minutes until almonds are crushed & ingredients are well combined. Beat in egg. Spread the frangipane on the bottom of the cooked pie shell. Arrange the strawberries on the tart. Melt the remaining butter & lemon juice. Brush fruit with this mixture. Bake until the frangipane is golden brown & the fruit is bubbling, about 35 to 40 minutes. Cool. Then serve warm or at room temperature. Serve with Archibald’s Canadian Maple Wine.

Ingredients:

1 small yellow onion

1 large garlic clove

1 Tbsp sour cream

1 Tbsp mayo

1 tsp Worcestershire

1 celery stalk

2 Tbsp Pickled jalapeno slices to start

400g of grated cheddar cheese - may need more

Blend in food processor until a uniform "slurry".  Then add pickled jalapeno slices, starting with 2 Tbsp.  Add 400g of grated old cheddar cheese.  Mixture needs to become stiff.  So, you may need up to 500g of grated cheese.  At this point, you could add more jalapeno slices if you desire more heat.  Caution!  Add in moderation!  Line a small bowl with wax paper.  Shape cheese into a ball & place into a bowl.  Refrigerate for 2 to 8 hours - the longer, the better.  Serve with corn chips, veggie slices, crackers... & Archibald's Hard Cider or Hard Currant!

• 4 lbs. Corned Beef Brisket
• Water to Cover
• 1 Large Sliced Onion
• 1 Sliced Celery Rib
• 1 Medium Sliced Carrot
• 4 Whole Chopped Cloves
• 1 tbsp. Minced Garlic
• 3/4 cup Packed Brown Sugar
• Sprinkle Salt & Pepper
• Sprinkle Paprika
• ½ cup Archibald Orchards Spiced Winter Apple Wine

Place beef in a large saucepan. Cover with water. Add onion, celery, carrot, cloves & garlic. Cover & bring to a boil. Simmer until tender, about 4 hours. Remove meat & place fat side up in a small roaster. Pour wine over meat. Pat with brown sugar & sprinkle with salt & paprika. Bake at 400 degrees uncovered for 10 to 15 minutes. Slice & serve with Archibald Orchards Apple Butter Mustard (optional). Serve with Archibald’s Apple Raspberry Wine.