The following recipes were provided by Round Barn Winery, Distillery & Brewery, Baroda, MI
Curried Butternut
Squash Soup
INGREDIENTS
4 tbsp. butter
2 c. chopped yellow onions
4 tsp. curry powder
2 medium butternut squash (approx. 3
lbs.)
2 apples, peeled, cored, and chopped
3 c. chicken stock
1 c. Round Barn Demi Sec
freshly ground black pepper, to
taste
PREPARATION
Melt butter and add onions and curry powder. Cook,
covered over low heat until onions are tender.
Peel squash, scrape out seeds, chop the flesh
Pour in stock, add squash and apples and bring to boil. Reduce to simmer, partially covered until squash and apples are tender (approximately 25 min.).
Pour soup through a strainer, reserving liquid, and put solids in food processor. Add 1 cup of reserved stock and process.
Return to pot and add wine and additional 2 cups of reserved liquid.
Season and simmer to heat through.
Enjoy with remaining Round Barn Demi Sec and crusty bread.
Beer & Cheese
Fondue
INGREDIENTS
1 8 oz. block of cream cheese (softened)
1 jar of Kraft Old English cheese
¼ c. Round Barn Amber Ale
garlic powder to taste
PREPARATION
Place first three ingredients in a food processor or blender. Blend with up to 1/4 cup of Round Barn Amber Ale until desired
consistency is reached. Place in a
fondue pot over heat and serve with lightly toasted bread cubes, sliced apples
or pears.
Shrimp Cooked in Beer
INGREDIENTS
1 1/2 c.
Round Barn Winter Wheat Beer
1 tsp.
grated lemon zest
1 tsp
grated orange zest
1 lb.
medium to large shrimp, shells on
PREPARATION
Combine beer, lemon & orange zest and bring to a
simmer.
Add shrimp and simmer until shrimp turn pink - about 3 minutes. Don't overcook or shrimp will be rubbery.
Serve immediately with favorite cocktail sauce or make your own.
For sauce combine ½ cup ketchup, 1 tbsp. horseradish and 1 tsp. grated lemon zest.
Enjoy with remaining beer!
Pears Poached in
Vineyard Red
INGREDIENTS
4 c. Round
Barn Vineyard Red
1 ¾ c.
sugar
1 tsp.
whole peppercorns
2 bay
leaves
2 2-inch
strips of lemon peel
6 ripe
pears cored and halved (or leave whole, if desired)
¼ c.
lemon juice
toasted,
slivered almonds
PREPARATION
Stir together all ingredients (except the pears) in a saucepan and bring to a
boil. When liquid is well combined and boiling, add the pears. Cook covered for
15 minutes. Uncover and carefully turn over pear halves or rotate whole pear.
Cook another 15 minutes uncovered.
Check the pears for doneness with a toothpick. They should be soft but not
mushy. (If your pears were not fully ripe, they could take another 15 minutes
but keep an eye on them so they do not overcook.)
When done, remove carefully from pan.
Continue to reduce the liquid to make a light syrup, being careful not to
overboil.
Serve on individual plates, spoon a bit of syrup over the pear and sprinkle
with almonds.
Grilled Brats
A new twist
on a summer favorite!
INGREDIENTS
Onions, sliced (2-3 medium)
Variety of peppers, sliced (2-4
peppers)
Round Barn Riesling or Kölsh Style
Beer
PREPARATION
Sear brats on grill until marked on all sides.
Place brats in a grill-friendly pan with 1 cup of either Round Barn Riesling or
Kölsh Style Beer. Add onions and peppers and cook until wine or beer is
reduced, glazing the brats and veggies and the brats are cooked through.
Serve with remaining beer or wine.
