94-Fifteen Cake


94-Fifteen Cake
1 cup chopped walnuts 
1 18.25 oz yellow cake mix 
1 3.4 oz lemon pudding mix 
4 eggs 
1/2 cup water 
1/2 cup canola oil 
1/2 cup 94-Fifteen Wine (Mango Linden Wine) 

3 tablespoons butter 
3/4 cup white sugar 
1/2 cup 94 Fifteen Wine
1/4 cup water 
1 tsp mango extract/flavoring (optional)

Preheat oven to 325F. Grease and flour a 10-inch bundt pan. Sprinkle chopped
nuts evenly over the bottom of the pan. In a large bowl, combine cake mix 
and pudding mix. Mix in the eggs, water, oil and 94-Fifteen Wine. Blend 
well. Pour batter over chopped nuts in the pan. Bake in the preheated oven 
for 60 minutes, or until a toothpick inserted into the cake comes out clean.
Let it sit for 10 minutes in the pan, then turn out onto serving plate. 
Brush glaze over top and sides. Allow cake to absorb glaze and repeat until 
all glaze is used. 
To make glaze: in a saucepan, combine butter, 1/4 cup water and sugar. Bring
to a boil over medium heat and continue to boil for 5 minutes, stirring 
constantly. Remove for heat and stir in 1/2 cup 94-Fifteen Wine and mango




Unfortunately, the band was cancelled again tonight as you all know. Instead of sobbing about not seeing all of you and the Buddy Mac Band tonight, I decided to try out a recipe I’ve been wanting to make since we got the coffee wine bottled. For the lucky ones, who have picked up UW Dark Passion, here is one for you to try.


2 tablespoons dijon mustard
1 tablespoon Worcestershire sauce
4 cloves garlic grated
1/4 tsp cinnamon
coarsely ground black pepper

Whisk together all ingredients.
Marinate steaks for at least 2 hours
or overnight. When ready to grill,
remove steaks from marinade and 
season well with salt and pepper. 
Grill to desired doneness. Enjoy!




1 3.4oz box cheesecake pudding mix
1 16oz tub frozen whipped topping, thawed
3 6oz strawberry Greek yogurt
2 lbs fresh strawberries, sliced
5 medium bananas, sliced right before serving
3 cups mini marshmallows
1 cup Ungrapeful Winery Grumpy Monkey


In a bowl, whisk together whipped topping, pudding mix, yogurt and Ungrapeful Winery Grumpy Monkey. Cover and chill in the refrigerator for at least 1 hour or until ready to serve. When ready to serve, fold in sliced fruit and mini marshmallows. Serve chilled.

Pork Chops in Dijon Wine Sauce


2 tablespoons olive oil
1 cup Ungrapeful Winery Pomi D’oro
2 tablespoons unsalted butter
juice of half a lemon (optional)
6-8 Pork chops, thick cut
1 teaspoon dried thyme
1 large onion, sliced
2-3 garlic cloves, finely minced
2 tablespoons Dijon mustard
salt and pepper to taste

Preheat oven at 350. Over med-high heat, melt butter and olive oil in large oven safe skillet. Season pork chops generously with salt and pepper. Sear chops on both sides until brown. Remove from pan. Lower heat to med-low and add onions, add oil if needed. Wait until soften and brown, about 10-15 minutes. Remove onions from pan. Deglaze pan with Ungrapeful Winery Pomi D’oro. Add mustard, thyme leaves, lemon juice (optional) and garlic and stir to create light sauce. Return pork chops in pan. Top with onions. Place skillet in oven to finish cooking, 7-10 minutes. Remove from oven. Rest for 5-10 minutes then serve.

Onion Wine Vinaigrette



1/2 cup Ungrapeful Winery No More Tears
3/4 cup canola/vegetable oil
1/4 cup apple cider vinegar
1/4 cup honey
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Salad greens
1 pear, thinly sliced
1/4 cup dried cranberries
1/4 cup walnuts, optional


Pour Ungrapeful Winery No More Tears together with the next 6 ingredients in a container with a tight fitting lid, cover with lid and shake until well mixed. Toss salad greens, thinly sliced pears, dried cranberries, walnuts with a third or half of the salad dressing right before serving. Serve mixed salad with extra salad dressing on the side.

Bolognese Sauce



2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, grated
1 stalk celery, minced
2 large carrots, finely grated
1 pound ground lean beef
salt and pepper to taste
1 cup Ungrapeful Winery Pomi D’oro
1/2 cup whole milk
pinch of nutmeg
1 bay leaf
1 can 20-oz San Marzano tomatoes, diced
1 pound tagliatelle, cooked


In a Dutch oven, heat butter and olive oil over medium heat. Add the onion and saute until translucent. Add celery and carrots. Saute for an additional 2 minutes. Add ground beef and break down large clumps as you stir. Cook until brown. Add Ungrapeful Winery Pomi D’oro. Simmer until reduced by half. Add tomatoes, milk, bay leaf and nutmeg and stir until thoroughly mixed. Reduce heat to low. Simmer uncovered for at least 3 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper. Serve over cooked pasta and top generously with freshly grated Parmesan cheese.

Wild Mushroom Linguine

Wild Mushroom Linguine


1 (16-ounce) package linguine
1 pound fresh wild mushrooms (maitake, shiitake, oyster, etc)
2 tablespoons butter
2 cloves garlic, peeled and halved
2 tablespoons olive oil
1/2 cup Ungrapeful Winery No More Tears
1/2 cup chicken broth
1 cup cream
1/4 teaspoon nutmeg
2 tablespoons chopped parsley
2 teaspoons lemon juice
salt and pepper to taste
1 teaspoons thyme 
2 tablespoons pine nuts


Preheat oven to 400F. Clean mushrooms with a damp cloth and cut into slightly bigger than bite size pieces since mushrooms shrink when cooked. Toss mushrooms and garlic with olive oil. Season with salt, pepper and thyme. Place in one layer in an oven safe pan. Roast uncovered for 40 minutes.

Cook pasta according to package directions. Save 1/2 cup pasta cooking water. Drain cooked pasta. Set aside.

Set pan with cooked mushroom on medium high heat. Be careful, pan handles will be hot. Use potholder to hold pan, if needed. Add butter and pine nuts. Deglaze with Ungrapeful Winery No More Tears. Simmer until reduced by half. Add cream and nutmeg. Simmer until sauce thickens. Remove from heat. Add in parsley, lemon juice and adjust seasoning with salt and pepper to taste.

Add drained pasta to sauce; tossing gently to coat the pasta. Add pasta water if sauce seems too thick.

Place pasta in a serving bowl or on individual plates. Spoon any mushrooms left in the pan over the top.


Red Wine Chocolate Cake



1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

3/4 cup dark brown sugar

2 large eggs

2 teaspoons vanilla

1 1/4 cups Walnut Hill Winery Ridgeview Red


1/4 cup unsalted butter, at room temperature

1 cup semisweet chocolate chips

1/2 cup Walnut Hill Winery Ridgeview Red

1 cup powdered sugar



Preheat the oven to 350F/180C.

First, mix your dry ingredients. Sift flour, cocoa powder, baking soda, and salt into a bowl. Mix until well-blended and set aside.

In a separate bowl, beat together butter and sugar until light and fluffy. Add in the eggs and beat until well-blended. Add vanilla extract and beat to blend. Beat in the dry ingredients in 3 sections on a low speed. Add in the wine in 2 parts in between the dry ingredients. Beat until all ingredients are well-blended.

Pour batter into a greased bundt pan. Bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.

To make the glaze, microwave the chocolate chips and butter for 1 minute, pausing after 30 seconds to stir. (If the chocolate chips aren’t fully melted, microwave for an additional 15 seconds. Add wine and whisk to blend. Add powdered sugar and whisk to blend. Let rest for 10 minutes before glazing the cake.


Spiced Hot Catawba Wine

2 cups cran-apple juice

1 cinnamon stick, cracked

3 whole cloves

1 bottle (750ml) Walnut Hill Winery Catawba

sliced kiwi, lime or seedless green grapes

Place cran-apple juice, cinnamon stick and cloves in a non-aluminum saucepan,; bring to a boil, cover and reduce heat so it will simmer for 15 minutes. Keep covered and cool to room temperature. Strain into a large non-aluminum saucepan or range top-proof casserole, which also can be used as a bowl for serving. Add WHW Catawba and heat, but do not boil. Serve hot with a sliced fruit for garnish.

Concord Cranberry Meatballs



2 pounds extra lean ground beef

1 ½ cups bread crumbs

½ cup finely chopped celery

½ cup finely chopped onion

2 eggs

1 tablespoon Worcestershire sauce

2 teaspoons garlic powder

1 teaspoons salt

½ teaspoon pepper

Concord Cranberry Sauce (see recipe below)


Preheat oven to 375 degrees F. Lightly oil a large shallow baking dish or pan.

In a large bowl, combine ground beef, breadcrumbs, celery, onion, eggs, Worcestershire sauce, garlic powder, salt and pepper. Mix well. Shape into 1-inch balls. Place in one layer in prepared baking pan.

Bake for 20 minutes, turning once. Remove from oven. Drain grease from pan and transfer cooked meatballs to a heated chafing dish or a crock pot/slow cooker; pour prepared Concord Cranberry Sauce over the meatballs. Over low heat, keep warm while serving. Stirring occasionally. Serve with appetizer toothpicks or skewers

Concord Cranberry Sauce:

1 14-16 ounce can whole cranberry sauce

½ cup firmly packed brown sugar

1 cup Walnut Hill Winery Concord

2 teaspoons hot Chinese mustard

In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, WHW Concord and Chinese mustard. Stir to combine. Let simmer for 5 minutes, stirring often. Remove from heat; set aside.