Flower Valley Vineyards and Winery MN


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.

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.