Delicious with any Adam Puchta wine
- 1 (16 oz.) package elbow macaroni
- 1/4 cup butter
- 1/4 cup flour
- 3 cups milk
- 1 (8 oz.) cream cheese, cut into chunks
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 cups extra sharp cheddar cheese, shredded
- 2 cups Gouda cheese, shredded (sometimes we even like to use Smoked Gouda, yum!)
- 1 cup Parmesan cheese, shredded
Load the wood tray of your smoker up with one handful of hickory chips and pre-heat to 225° F.
Cook the pasta according to package directions. Meanwhile in a large saucepan, melt butter, and whisk in flour into the melted butter. Cook over medium heat for 2 minutes, until sauce is thick and bubbly. Whisk in milk and bring just to a boil and allow to cook for 5 minutes until thickened. Stir in cream cheese chunks and 1 cup of Cheddar, Gouda and Parmesan cheeses, mix until melted and smooth. Season with salt and pepper. Add cooked pasta to the cheese mixture, stir until combined.
Prepare a 11 x 9-1/2 inch aluminum roasting pan with non-stick cooking spray and pour macaroni and cheese mixture to pan. Sprinkle top with remaining Cheddar and Gouda cheeses.
Place in smoker and cook 1 hour at 225° F, until bubbly and delicious. For a nice even smoke, stir pasta half way through cooking time.
Best paired with Adam Puchta Dry Vignoles
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1 cup butter, cold
- 2 cups shredded, aged cheddar cheese
- 10 strips bacon, cooked, crumbled
- 1/4 cup milk
Preheat oven to 375. Line a cookie sheet with parchment paper. Set aside.
In a large bowl, combine flour, baking powder, Maple Bacon sea salt (optional), cayenne pepper. Using 2 knives or a pastry cutter, cut in butter until mixture resembles coarse crumbs. Stir in cheese and bacon. Mix in milk to form dough. Using a small cookie scoop, place balls of dough about an inch apart. Using the bottom of a glass, dipped in flour, OR the tines of a fork – squish the ball so it is flat. Above is using a fork (dipped in flour). Below is using the glass. It should be fairly thin but not too thin.
Bake at 375 for about 16 minutes. I baked for 8 minutes, rotated cookie sheet, and then another 8 minutes. The edges and top will be a little bit brown. Remove from oven and let cool on wire rack.
An amazing condiment on burgers and brats.
- 2 pounds hickory-smoked, thick-cut bacon, diced ¼-inch pieces
- 2 cups bell pepper, diced
- 1 jalapeno, diced (optional)
- 4 cloves garlic, minced
- 1 cup onion, diced
- 2 cups brown sugar
- ½ cup maple syrup
- 1 tablespoon molasses
- 1 ½ cup apple cider vinegar
- 1 cup water
- Crushed red pepper, to taste
Combine all ingredients in a Dutch oven. Bring to a boil and reduce heat and let simmer for 2 – 2½ hours or until desired consistency. Let cool then transfer to an airtight container.
Bacon jam can be refrigerated for up to one month. Best served at room temperature or slightly warmed.
Especially tasty on a BLT sandwich, grilled brat or on a crostini with a smear of goat cheese.
- 2 cans (28 oz, each) diced tomatoes
- 2 cups diced onion
- 1 cup tomato paste
- ½ cup apple cider vinegar
- 1 cup apple jelly
- red pepper flake
Combine all ingredients in a large stock pot. Bring to a boil and reduce heat and let simmer for 2 – 2½ hours.
This jam keeps for ages (up to 6 months) in the refrigerator. Funnel the jam into jars, let cool and pop it into the fridge.
Best paired with Adam Puchta Signature Port Cocktail
- 1/2 cup Nutella
- 1 cup dark chocolate chips
- 1 cup butterscotch chips
- 3 cups chow mein noodles
- Maraschino cherries, optional
In a double-boiler, melt Nutella, dark chocolate chips and butterscotch chips. Once melted remove from heat and mix in chow mein noodles, stir to combine. Line cookie sheet with parchment paper and drop mixture by well rounded spoonfuls. Refrigerate candy for 30 minutes. Garnish with a maraschino cherry when serving. Best stored in tightly covered container in the refrigerator.
Best paired with Adam Puchta Mead
For the dressing:
- 3/4 cup Adam Puchta Mead
- 1/4 cup Red Wine Vinegar
- 3 Tablespoons Lemon Juice
- 2 Teaspoons Kosher Salt
- 3/4 Teaspoon Garlic Powder
- 3/4 Teaspoon Onion Powder
- Fresh Ground Pepper
- 1 Cup Olive Oil
Whisk together all the ingredients except the olive oil,
once combined slowly stream in the olive oil constantly whisking. Cover and place in the fridge until ready to use. Whisk well before using.
For the salad:
- 4 firm pears
- 1 Tablespoon Butter, melted
- 1 Tablespoon Brown Sugar
- 1 cup Walnuts or Pecans
- 8 cups Mixed Salad Greens
- 1/2 cup Gorgonzola Cheese
Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil or parchment paper.
Cut the pears into wedges and remove the stems and cores. Toss with the melted butter and brown sugar and spread onto prepared baking sheet. Roast for 10-12 minutes, or until just tender. Meanwhile, place the walnuts (or pecans) into a dry skillet over medium heat; toast for 6-8 minutes. Combine your mixed greens and crumbled cheese; when you are ready to serve, add the toasted nuts and roasted pears, while still warm. Toss with dressing, to taste, and serve immediately.
Best paired with Adam Puchta Signature Port
- ½ cup shortening
- 4 squares unsweetened chocolate
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups sugar
- 2 teaspoons vanilla
- 4 eggs
- Confectioner’s sugar
Melt together shortening and chocolate. Sift together flour, baking powder and salt and set aside. Add sugar to chocolate, stirring until smooth. Add eggs one at a time, beating well after each; add vanilla. Add flour mix; blend well. Chill dough for 2-3 hours.
Dip out rounded teaspoons of dough; form into small balls. Roll each in confectioner’s sugar. Place 2-inches apart on lightly greased baking sheet. Bake at 375°F for 8-10 minutes — do not over bake, cookies should be soft when taken from oven. Cool cookies on rack.
Best paired with Adam Puchta Jazz Berry
- 1 package (16 oz.) Oreo Cookies, finely crushed
- 1 package (8 oz.) Cream Cheese, softened
- 12 oz Chocolate almond bark, melted
Mix cream cheese and remaining cookie crumbs until blended. Shape into 1-inch balls. Freeze 10 minutes. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with Christmas sugars or drizzle with melted white chocolate. Refrigerate for 1 hour or until firm.
For the cookies:
- 1 cup (2 sticks) salted butter, at room temperature
- 1 cup granulated white sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
For the cinnamon sugar:
- ½ cup granulated white sugar
- 1 teaspoon ground cinnamon
In a large bowl, use an electric mixer to cream the butter until fluffy. Add sugars and pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time just until incorporated.
Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
When ready to bake, preheat oven to 350F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar ingredients in a small bowl. Remove cookie dough from refrigerator. Use a medium cookie scoop or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls.
Bake for 10 to 14 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 5 minutes or so, then remove them to a wire rack to cool completely.
- 1 cup butter, softened
- 1 cup confectioner sugar
- 1 egg
- 1 ½ teaspoon vanilla
- 2 ½ cups flour
- 1/4 teaspoon salt
In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine flour and salt; gradually add to creamed mixture just until combined. Stir in food coloring if desired.
Fill cookie press and form into desired shapes on ungreased baking sheets. Decorate with sprinkles and colored sugars.
Bake at 375° for 7 – 9 minutes or until edges just begin to brown. Cool on cookie sheets for 2 minutes before removing to wire rack.
Best paired with Adam Puchta Sparkling Brut
FOR THE DOUGH
- 1 package active dry yeast
- 3/4 cup plus 2 tablespoons lukewarm water
- 3 cups all-purpose flour, plus additional for dusting
- Olive oil for oiling the bowl
FOR THE TOPPING
- 1/4 cup extra-virgin olive oil
- 2 yellow onions, thinly sliced
- 5 ounces Gorgonzola cheese, crumbled
- Freshly ground pepper
- Pinch freshly ground nutmeg
To make the dough:
In a large bowl, sprinkle the yeast over the lukewarm water and let stand until dissolved and foamy, about 10 minutes. Add flour and salt to taste and, using your fingers, mix until the water is fully absorbed. Continue to work the mixture with your hands until it comes together to form a dough. Transfer the dough to a floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball, place in lightly oiled bowl, cover tightly with plastic wrap, and let rise until the dough has doubled in size, about 1 hour.
While the dough is rising make the topping:
In a sauté pan over low heat, warm the oil. Add the onions and cook, stirring often, until soft and translucent, about 20 minutes. Do not let them take on any color. If necessary, add a little water to prevent scorching. Set aside.
Transfer the risen dough to a floured work surface. Punch it down and, using your hands, gradually and gently press it out, lifting and stretching it as you work, into a round, about 12 inches in diameter and about a 1/4 inch thick. Using your fingertips, form a slightly raised rim on the round, then transfer to a lightly floured baking sheet. Let rise in a draft free place for about 20 minutes. Preheat oven to 400°F.
Scatter the cheese and sautéed onions evenly over the round and sprinkle with pepper to taste and nutmeg. Bake until the top is lightly browned, about 20 minutes. Cut into wedges and serve immediately.
- 1 bottle of Adam Puchta Hunter’s Red
- 1 bottle of Adam Puchta Adam’s Choice or Misty Valley
- 3/4 to 1 cup of brown sugar
- 1 mulling spice bag (To make your own mulling spice bag visit http://happyhourprojects.com/mulling-spices/.)
Steep for 30-60 minutes on stove top or in crock pot on low.Do not boil. Serve hot.
- 1 cup celery, coarsely chopped
- 1 medium onion, coarsely chopped
- 2 apples (we like Granny Smith), peeled & chopped
- 1 pear, peeled & chopped
- 1/2 cup dried cranberries
- 1/4 pound of bulk Italian sausage
- 4 slices of hickory-smoked bacon, cut into pieces
- 1 package (14 oz.) of bagged stuffing mix (we like Pepperidge Farms Herb Seasoned Stuffing)
- 2-1/2 cups turkey or chicken broth
- Salt & pepper, to taste
- 2 cups of leftover turkey
- 1 cup each of leftover vegetables (we used corn and green beans)
- Leftover gravy, optional
In a large skillet, sauté celery, onion, apple and pear in a little olive oil and a tablespoon butter, cook until just tender; add Italian sausage and bacon and cook until no longer pink. Add broth and bring to a low simmer; mix in the stuffing and season with salt and pepper. Lightly mix in the leftover turkey and vegetables.
Spoon the stuffing mixture into a lightly-greased shallow 3-quart baking dish; cover and bake at 225° F for 1-2 hours, until heated through and broth is absorbed. For a crunchier stuffing bake uncovered.
Serve with leftover gray and cranberry sauce.
Delicious with any Adam Puchta wine
- Bush’s original baked beans, #10 can
- 1 – 1½ cups brown sugar
- 1/3 cup molasses
- 1 onion, chopped
- ½ pound hickory-smoked bacon (cooked and then cut into pieces)
- 3 tablespoons spicy brown mustard
- 3 tablespoons garlic, minced
- 1 sweet red pepper, chopped
- Salt, to taste
- Pepper, to taste
- Tony Chachere’s Creole Seasoning, to taste
Mix together the above ingredients and put in a disposable aluminum pan. Place in smoker and cook at 225° for 6 hours adding hickory chips as needed.
For extra flavor:
Season a pork roast with garlic, pepper, salt, Tony Chachere’s Creole Seasoning, paprika and onion powder and place on rack above beans in the smoker and let it “drip” its goodness into the beans.
Refreshing on a hot summer day!
2 bottles of Adam Puchta Riefenstahler
1 – 2 liter bottle of lemon-lime soda (we recommend 7UP)
2 or 3 of each lemons, limes and oranges
Cut the fruit into wedges and squeeze the juice from the fruit. Fill drink dispenser half way with ice and add the lemon-lime soda, Adam Puchta Riefenstahler and the fruit with the juice. Stir to combine and let stand for about one hour before serving.
Jazzed up bottled BBQ Sauce – delicious with smoked brisket!
12 ounce bottle of Sweet Baby Ray’s BBQ Sauce
1/3 cup Adam Puchta Berry Black wine
2 Tablespoons brown sugar
3 Tablespoons red plum preserves
¼ – ½ teaspoon Tony Chachere’s creole seasoning
Combine the above ingredients in a medium sauce pan. Heat on low and let simmer until reached desired thickness.
Best served on smoked brisket or even roasted pork loin with a glass of Adam Puchta Riefenstahler Sangria!
Best paired with Adam Puchta Vignoles
- 8 ounces quality white chocolate (Ghiradelli or Lindt)
- 2 (3.5 ounce) boxes of Key Lime Straws
- ½ cup whipping cream
- 1 (8 ounce) package of cream cheese, softened
- 3 tablespoons sugar3 tablespoons key lime juice
- 1 tablespoon finely grated lime zest
Line 8x8x2-inch baking pan with foil, extending over all sides. Stir chopped chocolate in a small metal bowl, set over a saucepan of barely simmering water until melted and smooth. Remove bowl from over water. Finely grind the key lime straws in food processor, add 4 tablespoons of melted chocolate and blend until mixture clumps together. Firmly press mixture into bottom of prepared pan. Chill while making filling.Beat whipping cream in medium bowl until peaks form, set aside. In a large bowl, combine cream cheese, sugar, key lime juice, lime zest and remaining melted chocolate mix until smooth. Fold in whipped cream in two additions. Spread mixture over prepared crust. Chill until firm.
Best paired with Adam Puchta Vidal Blanc
- 1 – 5 ounce bag of mixed baby greens
- 2 ripe Bartlett pears, peeled, seeded and cored
- ¾ cup dried cranberries
- 1/3 cup red onion, thinly sliced
- ¾ cup pecans, toasted
- ¾ cup goat cheese, crumbled
- Seasoned vinegar
- Olive oil
- In a large salad bowl, place mixed greens and add pear slices, cranberries and red onion. Toss with enough seasoned vinegar and olive oil to lightly coat ingredients. Serve salad with toasted pecans and crumbled goat cheese.
Best paired with Adam Puchta Dry Vignoles
- 1 package (17.3 oz) puff pastry sheets
- 5 eggs
- 1½ cup sour cream
- 32 oz. goat cheese1-8 oz package of cream cheese
- 2 cups shredded Italian cheese blend
- Chives, to taste (dried or fresh)
- Parsley, to taste (dried or fresh)
- Salt and pepper to taste
- 6 – 8 oz. thinly sliced smoked salmon
- Garnish with: additional sour cream & dill weed
Pre-heat oven to 400° F. Roll out puff pastry on lightly floured surface and transfer to baking sheets. Using a fork, pierce dough all over. Bake until golden brown, about 15 minutes. (Can be prepared 1 day ahead. Cover and let stand at room temperature).In a large mixing bowl, beat together sour cream, goat cheese, cream cheese, shredded cheese, chives, parsley and salt. Incorporate eggs one at a time, blending well after each addition. Spread on prepared puff pastry crusts. Bake at 400° for 15 – 20 minutes.
Cut into squares and top with smoked salmon, sour cream and dill.
NOTE: Recipe makes 2 – 18×13 sheet pans
Best paired with Adam Puchta Traminette
- ¼ cup butter
- ¼ cup onion, chopped
- 1 clove garlic, chopped
- 1 (14.5 oz) can vegetable broth
- ½ cup water
- ½ tsp salt
- ¼ tsp pepper
- 1 (15 oz) can pumpkin
- 1 (15 oz) can sweet potatoes
- 1½ cups heavy cream
- ½ tsp dried thyme
- 1 tsp dried parsley
- ½ tsp allspice (optional)
- pinch of paprikapinch or Cajun seasoning
- pinch of Ground cinnamon,garnish
- Additional cream, garnish
- Toasted pumpkin seeds, garnish
Melt butter in a 3-quart saucepan until sizzling. Add onion and garlic; cook over medium heat until onion is softened (2-3 minutes). Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook for 15 minutes. Stir in pumpkin, sweet potatoes, cream, thyme, parsley, allspice, paprika and Cajun seasoning. Heat through, 5 minutes. For a smooth texture, transfer mixture to a food processor (in batches, if necessary) and process until smooth or mash with a potato masher for a rustic consistency. Return to saucepan. Serve warm. Top with a drizzle of cream, pinch of cinnamon and toasted pumpkin seeds.
Best paired with Adam Puchta-Rita
- 1 lb. white American cheese
- 1 (10 oz. can) Rotel with green chilies1 cup milk
- Green onions
- Banana peppers (fresh or pickled)
In a sauce pan, add the milk and Rotel, bring to a near boil. Meanwhile, melt the cheese a glass bowl in the microwave (low heat). Once the cheese is melted, add to warmed milk and Rotel mixture. Heat over medium heat until combined. Serve with homemade tortilla chips and garnish with green onions and banana peppers.
Homemade Tortilla Chips
Brush both sides of 8-inch corn or flour tortillas with olive oil and then season with a mixture of garlic, herbs and mild Cajun seasoning. Cut tortillas into triangles and bake for approx. 5 -7 minutes at 350° or until the edges start to get crispy. Remove from the oven and enjoy fresh and hot.
Best paired with Adam Puchta Dry Rosé
- 1 pound ground lamb
- 1 pound ground beef
- 2 tsp grated garlic
- 1 tsp kosher salt
- 1 tsp ground pepper
- 1 tsp dill weed
- 1 tsp dried parsley
- 1 Tbsp dried minced onion
- 1 tsp Tony Chachere’s Cajun Seasonings
Mix the above ingredients in a large bowl until just combined. Shape into small patties. Cook Patties (choose method): 1. Smoke the patties with light smoke for approximately 2 hours. 2. Cook the patties in a on the pre-heated grill until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160°F.Best to serve the burgers on Sweet Hawaiian buns with Port & Pomegranate BBQ Sauce and topped with a dill pickle chip.
Best paired with Adam Puchta Vidal Blanc
- 3 tbsp Olive oil
- 2 small onions, diced
- 2 stalks of celery, chopped
- 4 small carrots, sliced
- 2 large potatoes, diced
- 2 cloves garlic, chopped
- 4 oz green beans
- 4 oz frozen peas
- 56 oz vegetable or chicken stock
- 2 cups fresh mushrooms
- I/3 cup Parmesan cheese
- Salt & pepper to taste
Place olive oil in sauté pan and sauté the carrots, onions, celery, potatoes and garlic until slightly tender. Add the stock and bring to slow boil, reduce the heat to simmer. Add the cut green beans, mushrooms and peas. Let simmer until carrots and potatoes are cooked through and all flavors have had time to marry together. Season, to taste, with salt and pepper.Take some day old crusty bread and place in a soup bowl and ladle on the soup mixture add a few drops of olive oil to the soup. Sprinkle with shredded Parmesan cheese and enjoy.
Best paired with Jazz Berry Lemonade
Brown Sugar Glazed Bacon:
- 1 pound thick-cut hickory smoked bacon
- ¼ cup honey
- ¾ cup brown sugar
- ½ cup butter (1 stick), melted
- ¼ teaspoon red pepper flakes
Tony’s Chachere’s Creole Seasoning, to taste
Roma Tomatoes, sliced
Whole wheat slider buns
Arrange thick-cut bacon slices on large baking sheet. Drizzle with honey and spices. Mix together melted butter and brown sugar, stir until brown sugar is dissolved and then pour over bacon. Bake at 350° for 15 – 20 minutes or until desired crispness. Watch carefully, it can burn very quickly.
Spread bottom bun with mayonnaise and wasabi sauce, cover with a layer of lettuce. Top with tomato slices and desired amount of Brown Sugar Glazed Bacon, finish with top bun.
- 1 pound fresh Brussels sprouts
- 2-3 teaspoons Parmesan Cheese
- ½ teaspoon Tony’s Chachere’s Creole Seasonings
- Vegetable oil for frying
Using a tabletop fryer; heat vegetable oil to 350° – 375°F. Meanwhile cut off the stem end of the Brussels sprouts and peel off the leaves until you get to the hard heart of the sprout and you can’t peel any more leaves off. Carefully flash fry the leaves in the hot oil – they fry very quickly 10-15 seconds. Remove and let drain on a few paper towels. Season with Parmesan cheese and Creole seasonings.
These are even better when you add real bacon bits to the hot “chips”.
- 4-5 ounces hickory-smoked bacon (good quality)
- ¼ cup butter
- 1 cup brown sugar
- ¼ cup chopped pecans
- 1 ounce Adam Puchta’s 1855
- 1 can (15 ¼ ounce) pineapple slices (undrained)
- 3 eggs (separated)
- 1 cup sugar
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Cook bacon in a cast iron skillet over medium heat, until crisp, drain. Finely chop and set aside. Melt butter in the same skillet, add brown sugar, pecans, 1855 and cooked bacon; stir well. Drain pineapple, reserving 1/4 cup plus 1 tablespoon juice, set aside. Arrange pineapple slices over the brown sugar mixture in the skillet.
Beat egg yolks until thick and lemon color; gradually add sugar, beat well. Add flour, baking powder and salt to mixture. Stir in reserved juice. Beat egg whites until stiff peaks form; fold into yolk mixture. Pour batter into the skillet with the brown sugar mixture & pineapple.
Bake at 350° for 40 – 45 minutes. Let cool for 30 minutes then remove from skillet.
A delicious twist on a classic Margarita
- 3 bottles Adam Puchta Vignoles (the blue bottle)
- 1 liter Master Mixes Margarita Mix (contains no alcohol)
- 3 oz Gran Marnier
Mix ingredients in a large serving vessel with ice. Best when you can let sit overnight. If desired, salt or sugar the rim of a chilled Margarita or wine glass. Garnish with a fresh lime wedge.