Whether you are looking for an alternative pregame pour to complement your favorite snack or planning an intimate winter gathering with friends and family, Mark West pinot noir is a seasonal staple.
An addition to any tailgating party, Friendsgiving or holiday party, the California pinot noir has hints of spice, dark fruit and smoky oak, perfect for the chilly season. Retails for $10.99.
2 oz Mark West pinot noir
2 oz gin
1 tsp ground ginger
½ tsp lemon juice
1. In a cocktail shaker, mix ingredients and strain over ice into cocktail class.
2. Garnish with a lemon twist.
Makes: 2-3 cups
2-3 cups pumpkin seeds
2 Tbsp brown sugar
2 Tbsp nutmeg
1 Tbsp wasabi powder
1. In a small bowl, mix all ingredients except pumpkin seeds.
2. Spread pumpkin seeds on a roasting pan, before drizzling mixture across both sides.
3. Roast in an oven for 35 minutes at 325 degrees Fahrenheit before serving.
Sweet Buffalo Wings
1 lb chicken wings
⅓ cup apple cider
1 tsp garlic powder
1 tsp chili powder
1 tsp salt
⅓ cup brown sugar
Salt and pepper to taste
1. Mix all ingredients (but chicken wings) in a bowl.
2. Lay washed chicken wings on a pan and evenly coat mixture on each wing.
3. After coating wings with marinade, place on grill and cook until outside begins to caramelize and inside of chicken cooks through; flipping often to avoid burning.
4. Serve with a glass of pinot noir and enjoy.
5 quarts water
1 cup kosher salt
¾ cup white granulated sugar
1½ cups brown sugar
1 Tbsp chili powder
2 bay leaves
10 turkey legs (8-10 lbs)
1. Add all brine ingredients to a large pot. Bring to a boil then remove from the heat. Allow to cool completely.
2. Place turkey legs into the pot with the brine and refrigerate for 6-12 hours.
2 cans tomato paste (11 oz total)
1 cup ketchup
1 cup unsweetened apple sauce
1 cup red wine vinegar
1 cup Mark West pinot noir
½ cup dark molasses
2 Tbsp smoked paprika
1 Tbsp dry mustard powder
1 Tbsp onion powder
1 Tbsp garlic powder
2 tsp kosher salt
½ tsp cayenne pepper
Salt and pepper
1. Place all ingredients in a large saucepan and whisk together. Place saucepan over medium-high heat. Bring to a simmer.
2. Reduce heat to low and cook for 15-20 minutes or until sauce has thickened. Set sauce aside to cool.
BBQ Turkey Legs:
1. Preheat grill to 400 degrees.
2. Drain brined turkey legs and pat dry with a clean paper towel.
3. Place turkey legs on the grill and sear on each side for 3 minutes.
4. Brush each turkey leg with BBQ sauce and close the grill lid. Cook for 40-50 minutes, basting each leg with BBQ sauce every 10 minutes. Turkey legs are finished cooking when the internal temperature is 180 degrees.
5. Remove turkey legs from the grill, baste with BBQ sauce and serve immediately.
2 cups all-purpose flour
½ cup spelt flour
1 Tbsp granulated sugar
2 sticks (1 cup) salted butter, cubed, very cold
½ cup ice water
¼ cup sugar
1 Tbsp Mark West pinot noir
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp allspice
2 large honey crisp apples
1. To make the dough, add flours, sugar and cold butter to food processor. Pulse several times, until the mixture resembles coarse meal. Add one tablespoon of water at a time and continue pulsing the mixture until it holds together when squeezed, but is not sticky.
2. Gather dough into a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
3. Combine sugar and pinot noir in a large saucepan over medium heat for 8-10 minutes or until a dark amber caramel is achieved. Add spices and apples and toss to combine. Continue cooking for 5-6 minutes or until apples have softened. Allow to cool.
4. Preheat oven to 375 degrees.
5. Place dough ball on a floured surface and roll into a circular ¼-inch thick shape. Transfer dough to a parchment-lined sheet pan. Place cooled apples in the center
of the dough, leaving a 1-inch border on all sides. Fold the border of the galette up towards the center, crimping and pinching it as you go.
6. Cook for 40-50 minutes or until the crust is golden brown. Serve warm or at room temperature.