Serves: 12 2 oz. Meatballs INGREDIENTS: FOR THE MEATBALLS ¾ lb. lean ground turkey ¼ lb. ground pork ¾ cup seasoned breadcrumbs 1 egg, beaten
Ferrante’s Cranberry Grain Salad Ingredients: 1 cup of Farro, cooked 1 cup of Brown Rice, cooked 2 cups brussels sprouts, shredded ¾ cup dried cranberries
INGREDIENTS: 1 box Pepperidge Farm puff pastry – thawed 8oz. Ricotta Cheese 2 Tablespoons Peach Preserves 2 Tablespoons Apricot Preserves 3 Tablespoons Ferrante’s Vidal Blanc
Ingredients: 2 oz. Apricot Nectar 2oz. Mango Nectar 2 oz. Ferrante’s Vidal Blanc Ice Wine 2 oz. Ferrante’s Sparkling Star Seeker Directions: Pour Apricot
Ice Wine Whipped Cream Yield: 1 1/2 to 2 cups whipped cream Ingredients: 1 Tablespoon Sugar 1 Tablespoon Ferrante’s Vidal Blanc Ice Wine 1
Ingredients: 2 oz. Apricot Nectar 2oz. Mango Nectar 2 oz. Ferrante’s Vidal Blanc Ice Wine 2 oz. Ferrante’s Sparkling Star Seeker Directions: Pour Apricot
Ferrante’s Champagne Crème Servings: 4-6 Ingredients: 2 tablespoons butter 3 cloves garlic, finely chopped 3 – 4 small sage leaves, very thinly sliced 1 cup
INGREDIENTS: 16oz. Mezzi Rigatoni Pasta 4 Tablespoons Butter ¼ Cup Flour 2 ½ Cups Half & Half 2 Tablespoons Grainy Dijon Mustard 8oz. Extra Sharp
INGREDIENTS: 1 tablespoon olive oil 1 tablespoon garlic – diced 8 oz. wild mushrooms 4 oz. prosciutto ham – chopped 1 teaspoon fresh sage –
Ingredients 8 tablespoons butter 6 Granny Smith Apples, peeled and sliced 1 onion, sliced ½ cup Apple Cider ½ cup Ferrante’s Grand River Valley Riesling
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