Flower Valley Vineyards and Winery MN


Karen's Hot Artichoke Dip

Pairs well with Seyval

Karen’s hot artichoke dip
1 jar of marinated artichokes
1 can green chilies
1 cup mayo
1/2 cup of shredded Parmesan cheese

Mix together and put in a pie plate either microwave 2-3 min or put in the oven at 350 degrees until bubbling and slightly brown. Serve with veggies or crackers.

Everyone makes their own version of hot artichoke dip — but, we think this is the best and easiest!

Roasted garlic and tomato spread

Pairs well with Frotenac Rose

2 whole garlic bulbs (yes 2 bulbs)
3 tsp olive oil
3 plum tomatoes quartered
1 carton spreadable chive & onion
Cream cheese
1/4 tsp Italian seasoning
1/4 tsp salt

Remove the papery outer skin of the 2 garlic bulbs (do not separate or peel the cloves). Cut off the tops of the bulbs and brush tops with 1/2 tsp of olive oil. Place bulbs in a foil lined pan. Brush tomato quarters with the remaining olive oil and placein the same pan as the garlic bulbs. Bake at 425 for 30-35 minuets, or until garlic is soft. Cool for 10 minuets. Squeeze garlic into a small bowl. Pour the rest of the pan (tomatoes, and juice into the garlic). Stir in cream cheese, Italian seasoning and salt. Serve with bread or crackers.

Doreen's Turkey Tetrazzini

1, 7-oz pkg. elbow macaroni, cooked according to package
2 T butter
2 cans cream of chicken soup (undiluted)
2 cans mushroom caps or pieces (save juice)
1 pint sour cream
Turkey, approx. 4 cups pulled or chopped
1/2 cup parmesan cheese, grated

Heat butter in sauce pan over low heat. Add drained mushrooms (reserve juice) and turkey. Remove from heat, cover and let stand so turkey absorbs mushroom flavor.

Mix soups, juice from mushrooms, and sour cream. Add turkey with mushrooms and mix. Fold cooked macaroni into mixture, and place in a well buttered 3 qt casserole. Sprinkle with parmesan cheese.

Bake at 350 for 45 minutes.

Delaware Wine Reduction

Served over Melon Balls at our 2017 June Bloom Event
1 bottle Flower Valley Delaware
(Or, your favorite semi-sweet white!)

3 Cups Sugar

In a sauce pan, caramelize the sugar, and add 1 bottle of Delaware that has been pre-heated. Keep stirring until liquid has a syrupy consistency. You can put this back in the wine bottle keep refrigerator it should keep for a month.

Linda's Pot o Creme

1 cup of whole milk

1 12oz bag of Chocolate Chips

2 eggs

1 tsp of vanilla or orange extract

Put chocolate chips in a blender. Heat milk to scalding and pour into the blender, over the chocolate chips. Last, blend in the eggs 1 at a time along with the vanilla extract. Pour mix into small cups such as ramekins. Refrigerate until firm.

Sparkling Apple Berry Sangria

1 bottle Flower Valley Apple Berry Bloom

1/2 gal apple cider

1 c cinnamon infused simple syrup (1 cup water, 1 cup sugar, 1 cinnamon stick Simmer until sugar is melted. Leave the Cinnamon stick)

Mix all ingredients together and refridgerate overnight.
To serve, fill glass with ice pour 1/2 a glass of mix top with chilled sparkling cider or chilled hard cider. Garnish with apple slices and a cinnamon stick for an extra touch!

Wine Margarita // Wine-a-Rita

1 bottle Flower Valley Vineyard Cranberry wine or Frontenac Rose
(Or, your favorite semi-sweet white!)

6 oz Silver Tequila

1.5 oz (1 jigger) of Triple Sec

1.5 oz (1 jigger) of Fresh Lime Juice

Pour all into a mixer with ice to whip, or serve on the rocks.

As Featured on "Minnesota Uncorked"!

Flower Valley Sangria

1 bottle Flower Valley Marquette
(Or, your favorite semi-dry red!)

1 cup brandy
(recommended, Pierre Duchene Napoleon)

2 cups Mango Mango juice
(SAMs Club)

2 cups grape juice

1 of each sliced lime, lemon and orange


Mix all above ingredients together and let sit overnight.
When serving, fill your glass with ice, then fill 3/4 with sangria and top with 7-UP.

Sparkling Cranberry Mimosa

Makes a delicious champagne-style cocktail!

In a champagne flute:
Fill 1/2 way with Flower Valley Vineyard Cranberry wine
Top with sparkling apple cider

Mulled Cider and Wine (Gluhwein)

1 bottle Flower Valley Vineyard Frontenac
3 Cups Spiced Apple Cider (Trader Joe's)
2-3 Cinnamon Sticks

Heat over stove top just below a simmer (be careful not to boil).

Cranberry Chutney

1 can cranberry sauce
3/4 cup bbq sauce
1/2 c dried cherries
1/2 c dried cranberries
1/2 of an onion chopped
2 apples peeled, cored and chopped
4 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground clove

Mix the above together and cook on top of the stove for 1 to 2 hours (on low) stir occasionally. Take a cracker top w/ sliced ham, a dollop of chutney and a cube of cheddar cheese and serve.

Perfect Pairing: Flower Valley Marquette Rose

Cranberry Cream Cheese Spread

1 8oz package of cream cheese softened
4 T dried cranberries
2 tsp garlic rosemary seasoning (Tones from SAMs Club)

Mix well (use a mixer for best results)

You can serve this as a dip, or pipe it on top of a cracker and topped with a dried cranberry and a Rosemary leaf.

Perfect Pairing: Flower Valley LaCrescent

Mulled Cranberry Wine

1 Bottle Flower Valley Cranberry Wine
1 Jug Spiced Apple Cider (Trader Joe's)
1 cup of Apple Brandy
1/4 to 1/2 Cinnamon Schnapps (to taste)
Heat gently, just below a simmer - be sure not to boil!

Hot Crab Dip

This goes excellent with our La Crescent or Cranberry wines!

1/4 chopped Green onions
3 T butter
2 C shredded Swiss cheese
1 C mayo
1tsp old bay seasoning
1 can lump crab (do not use imitation crab)
1 cup sliced almonds

Melt butter, and sauté green onions until soft. In a large bowl, mix together the cheese, mayo, seasoning, and crab. Fold in the sauteed green onions. Put in a pie plate and top with sliced almonds.
Bake at 350 degrees for 30 min.
Serve with sliced baguette or pumpernickel rye bread.

Ace's* Candied Yams

4-5 fresh garnet yams peeled and cut into cubes.
1/2 cup butter
1c brown sugar
1/2 c maple syrup or Mrs. Butterworths syurp
1/2 c honey
1 tsp cinnamon
1/4 tsp nutmeg

In a saucepan, combine butter, brown sugar, syrup, honey and spices cook until butter is melted and sugars are combined.
Place peeled, cubed yams on a cookie sheet. Pour butter mixture over yams and bake uncovered for 30-45 min at 350 degrees or until yams are tender.

*Ace was a chef that Flower Valley owner Mary worked with. In Mary's own words, "Best yams ever!"

Deedee's* Wild Rice Dressing

This goes excellent with our La Crescent or Cranberry wines!

3 cups cooked wild rice
1/2 c butter
1/2 c dried cranberries or dried cherries
1/2 cup chopped dried apricots
1/2 c sliced green onions
1/2 c coarse chopped pecans
1/2 c sliced mushrooms
1 tsp thyme
Salt and pepper to taste
1/2 c dried bread crumbs
1/2 c chicken stock (more or less to moisten dressing
Melt butter in a sauce pan and sauté onions, dried fruits, pecans, mushrooms and spices. In a casserole dish, mix wild rice, sautéed mix, bread crumbs and toss in sautee mix. Add chicken stock until moist. Bake at 350 for 1 hour or until done.

*Deedee is Flower Valley Owner Mary's mom!

Grandmas Banana Cream Pie

1 8oz block of cream cheese (softened)
1 box of instant banana pudding
1 3/4 cup milk
3 bananas sliced
1 short bread cookie crust
Whip cream

With a mixer beat cream cheese and slowly add the milk and the pudding mix. Alternating layers with pudding mix and sliced bananas in the short bread crust. Chill at least 1 hour. Top with whip cream and additional sliced bananas.