Mary's Recipes

Rosemary Garlic Cream Wine Sauce over Cheese Ravioli

Put 2 cups white wine (Cayuga or Chardonnay), 3 or 4 springs fresh rosemary finely chopped and reduce (about 20 min.) should be around 1/2 cup when finished.

Saute 5 cloves of fresh garlic finely chopped in 1/4 cup good olive oil until very light brown. At the end of saute add hot peppers to liking (we us a Peruvian pepper).

Combine wine, garlic saute and one pint heavy cream, simmer very low for about 15 minutes.

Serve over cheese ravioli, put good parmesan on Ravioli before topping with the sauce. Sprinkle more cheese and serve with Chardonnay or Cayuga.

Our Tomato Sauce

Reduce 2 cups Leon Millot (or our Foch or Chambourcin) to 1/4 cup, set aside (sometimes special herbs can be put in the wine to accent a style or flavor pattern.) We add fresh lemontyme or basil.

Saute large chunks or whole button mushrooms with olive oil and butter, chopped fresh garlic (lots if you like it) pepper and basil (dry) at high heat (quick) to flavor-seal mushroom with caramelizing, makes wonderful flavors.

In a large pan for your tomatoes sauce, start saute in olive oil fine, chopped onion and garlic until goldenbrown. Add pepper, basil and meat and saute 5 - 10 minutes. Add 2 large cans tomato puree, 2 large cans chopped tomatoes and a little water. Add wine & mushrooms and cook at high heat for 20 minutes until beads of oil on top are orangish. Reduce to Lowest temp for approx. 25 minutes. The aromas will drive quests crazy!

Serve over pasta, ravioli, etc. With Leon Millot, Foch or Chambourcin.

Blackberry Sauce
for Cheesecake

1/2 cup Sorrenti's Cherry Valley Blackberry Spumante

1 cup apple juice

1 pinch fresh lime

2 tablespoons cornstarch

Combine above ingredients in saucepan and bring to a boil until thickened. Add 1 cup of frozen blackberries.

Chill and serve over a great cheesecake with chilled Sorrenti's Cherry Valley Blackberry Spumante!