RECIPES

CONTESSA WINE CELLARS CHILI

2-3 LBS ground beef browned in very large pot

While beef is browning, dice into 1/4" pieces

1 green pepper
3 stalks celery
1 very large onion
Cook veggies in separate pot with water to cover

Add to veggies
1 TBS chili powder
1 TBS cumin
3 TBS garlic powder
Salt, pepper and cayenne pepper to taste
Cook veggies and spices until soft, about 30 minutes, plus

Add veggie mixture to meat, including liquid

Add 1 can (15 oz) tomato sauce

Add 1 large can tomato paste, add more paste for thicker chili

Add two cans (15 oz) of black beans of choice (great northern white, pinto, kidney, black beans)

Add 1 cup Contessa Wine Cellars - Lago Rosso (or a semi-dry or dry red wine)

Stir contents until blended, simmer for 1/2 hour

Refrigerate and serve next day for best flavor

Serve in bread bowls or over crackers topped with grated cheeses and sour cream

Use more cayenne peppers for added "heat"!

CONTESSA WINE CELLARS PUMPKIN MOUSSE FILLING

12 oz. of cream cheese slightly warmed

one 29 oz. can of pumpkin (the large can)

1 ½ heaping cups of powdered sugar

8 teaspoons of vanilla

1 tablespoon of ground cloves

1 heaping tablespoon of ground cinnamon

1 teaspoon (or to taste) salt

Mix all the ingredients at very high speed until smooth. Chill and use in a baked pie crust or small tarts of any size. Or heap in parfait glasses topped with whipped cream. Use your imagination!! (Note: the cream cheese has to be very very soft or it won't blend smoothly in the mixture.)

Wine: This goes well with Celeste, a refreshingly sweet white wine.


CONTESSA WINE CELLARS ITALIAN STUFFED MUSHROOMS WITH MERLOT

1 lb large regular mushrooms or baby portabellas (fills 16-20 large mushrooms)

¼ stick butter

½ small onion finely chopped

½ lb Italian sausage

¼ cup Italian bread crumbs finely crushed

1 cup Italian cheeses finely grated (parmesan, Asiago, Romano)

3 tablespoons Contessa Wine Cellar's Merlot

In frying pan, sauté onion and Italian sausage until sausage is done. Drain excess fat. Melt butter in sauce pan and set aside. Combine bread crumbs with onion and sausage and pour butter over and mix well. Add cheeses and mix again. Place in washed and dried mushroom caps arranged on a baking sheet. Bake at 375 until cheese is browned and melted.

Wine: Serve with Merlot a soft pleasurable compliment to this appetizer.


CONTESSA WINE CELLARS PINOT GRIGIO POACHED SALMON

1-2 pounds of salmon

1 bottle of Contessa Wine Cellars Pinot Grigio

Crushed thyme

Freshly ground black pepper

2-3 Tablespoons of butter (optional)

Salt to taste

In a medium to large frying pan - add enough Pinot Grigio to fill the pan about 1".
Skin salmon and slice into 1-3" wide slices.
Arrange salmon in Pinot Grigio filled pan.
Liberally coat the top of each slice of salmon with plenty of crushed thyme and freshly ground pepper. Add a bit of salt to taste, if desired.

Add butter to pan.

Wine: Serve with Pinot Grigio, a truly exotic marriage to the salmon.


CONTESSA WINE CELLARS GUACAMOLE

4 soft avocados

1 small ripe tomato finely chopped

1 small onion finely chopped. More if desired.

1 small clove garlic crushed

1 to 2 tablespoons of jalapeno juice (from jalapeno jar)

Plus about 1 to 2 tablespoons of the jalapenos finely chopped

½ fresh lemon juice squeezed (plastic lemon juice isn't the same)

1 to 2 tablespoons mayonnaise (to taste)

Cayenne powder to taste. Depends how much of a bite you want. (1/4 teaspoon)

Large bunch of cilantro finely chopped. About ½ cup total. More or less according to your taste.

Salt to taste. Don't skimp on the salt. It should be relatively salty. Start out with 1 teaspoon.

Mix well!!! Don't use mixer. Use fork and smash avocados as you blend. Use a little extra lemon juice if needed. Serve with Nacho chips or on bed of lettuce leaves.

Wine: Serve with Bianco Bello, a semi sweet white balanced blend of French American grapes. Just enough sweetness.


CONTESSA WINE CELLARS CREAMY SHRIMP WITH SPINACH SOUP

3 tablespoons butter

1 small onion - grated or minced finely

1-2 tablespoons chili powder

1 teaspoon dried thyme

3 large crushed cloves garlic

Three 14 oz cans chicken broth

1 large can coconut milk

1 box frozen chopped spinach

2 lbs cooked, peeled shrimp

Combine first five ingredients in large pot and sauté just until butter melted. Add the chicken broth and coconut milk to pot. Add the frozen chunk of spinach. Slowly heat the mixture, stirring, until the spinach is unfrozen and everything mixed. Add salt and red pepper to taste.
Add the cooked shrimp to the pot and heat contents until just boiling. Makes 6-8 side servings or 4-5 main dish servings.

Wine: Serve with dry Riesling or Pinot Grigio. A wonderfully fresh compliment to the piquant soup.





3235 Friday Road Coloma, MI 49038

OPEN ALL YEAR - 7 DAYS A WEEK - 12 NOON - 5 PM

269.468.5534


Group Information

In order to provide our guests with the very best service, we require that all groups of 8 or more call for reservations.

  • Maximum group size is 12 people. Larger groups may split into smaller groups with separate tasting reservations.

  • Wine tasting is $5, and includes samples of up to five different wines. One payment for all tastings should be prepaid or paid upon arrival.

  • All wine tasters must be over the age of 21 with valid identification.

  • We will not serve anyone who is visibly intoxicated.

  • No outside alcohol allowed on premise at anytime.

  • Weather permitting there is a beautiful deck where wine by the glass can be purchased and enjoyed.

  • You may bring your own snacks to consume in the outdoor area, we just ask that you take it with you when you leave.

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