Here are some teaser recipes from some of our Cooking Classes by The Great Foodini - Renee Chodkowski (www.greatfoodini.com)

Cabbage Soup (from the Polish Favorites Class)

2 lbs fresh Smoked Kielbasa

6 quarts Water

1 large Cabbage, remove outer leaves

1 medium Onion

2 lbs. Potatoes, cubed

salt & pepper to taste

Bring kielbasa to a simmer in water in a large pot.  Clean cabbage and cut into approximately one inch pieces.  Add onion & potatoes.  Bring to a simmer and stir occasionally.  Cook until potatoes and cabbage are very tender.  Season to taste.  Serve with Howell's MainStreet Winery Village Cellar Red Pinot Noir

Creamy Horseradish Sauce (from Tasty Tailgate Treats Class)

8 oz. Sour Cream

3 Tbsp. Horseradish

Dash Worchestershire Sauce

1/2 tsp. Garlic Powder

Blend ingredients well & chill.  Serve with grilled Sirloin Steak Strips. Serve with Howell's MainStreet Winery House Red Merlot.

Bleu Cheese Mousse with Ripened Pears (from Fall Favorites Class)

8 oz. Crumbled Bleu Cheese or Gorgonzola, room temperature

8 oz. Cream Cheese, softened

1/2 tsp. Garlic Powder

Ripened Pears & Sliced Baguette

Combine cheeses and garlic until smooth.  Spread on a serving platter. Halve, core & slice the ripened pears and place cut side down on a platter next the cheese, fan the pears for a nice presentation. Garnish with additional bleu cheese crumbles and serve with sliced baguette.  Serve with Howell's MainStreet Winery Bella Pinot Grigio.

Chocolate Dipped Coconut Macaroons (from The Love of Chocolate Class)

14 oz. sweetened flaked coconut

2/3 cup Sugar

6 Tbsp. Flour

1/4 tsp. Salt

4 Egg Whites

1 tsp. Almond Extract

2 cups Chocolate Chips

3/4 cup drained, chopped Maraschino Cherries

Preheat oven to 325 degrees.  Mix coconut, sugar, flour and salt in a large bowl.  Stir in egg whites and almond extract until well blended, mix in cherries.

Drop by medium scoops onto greased and floured cookie sheets.  Bake 20 minutes or until edges of cookies are golden brown.  Remove while warm and place on wire racks to cool.

Melt chocolate slowly in the microwave, stirring every 30 seconds.  Dip cooled cookies about halfway into melted chocolate and let cool for 30 minutes. on wax paper.  Serve with Howell's MainStreet Winery Sweet Decadence Port.

We have so many requests for our Mulled Wine and Sangria Recipes, so here they are... Enjoy!

Howell's MainStreet Winery Hot Mulled Wine 

2 bottles of Jazzy Red

2 cups Orange Juice

2 cups Brown Sugar

2 Cinnamon Stix

2 tsp. Allspice

7 Whole Cloves

Put all of the above ingredients in a crock pot on medium heat, let simmer for 2 hours. 

Note: If your making our Blush Sangria use 2 bottles of MainStreet Rose and 1 bottle of Pink Passion, add all other ingredients.