Recipes to Keep You Merry & Bright

Need to use up a bottle of white wine? Need an excuse to buy one? Either way, here’s a few recipes to help keep you merry & bright this holiday season. Two holiday cocktails for sipping and entertaining, and one cozy risotto recipe to warm you up on cold winter nights. We highly recommend our 2023 White Table Wine for all three. Made locally by our friends at Quady North, this dry white wine is perfect for holiday cocktails, recipes, and sipping with friends.

Cranberry Ginger Wine Spritzer

Cranberry Ginger Wine Spritzer

Ingredients

• 4 fl oz White Wine

• 4 fl oz Ginger Ale, chilled

• 2 fl oz Cranberry Juice

• Ice

Instructions

1. Add ice to glass.

2. Pour wine, ginger ale, and juice into glass.

3. Stir and garnish with fresh cranberries, if desired.

Recipe Notes & Serving Suggestions:

Makes 1 cocktail.
If you want a strong ginger flavor, use a bold ginger ale like Reed’s.
Dry white wine works best.
Adapted from the “Holiday Wine Spritzer” recipe from Erin Sellin at Dinners, Dishes & Desserts. Available at: dinnersdishesanddesserts.com

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Blood Orange Wine Spritzer

Blood Orange Wine Spritzer

Ingredients

• 4 fl oz White Wine

• 4 fl oz Blood Orange Soda, chilled

• 2 fl oz Blood Orange Juice, fresh squeezed

• Ice

Instructions

1. Add ice to glass.

2. Pour wine, soda, and juice into glass and stir.

3. Garnish with a slice of blood orange, if desired.

Recipe Notes & Serving Suggestions:

Makes 1 cocktail.
We like San Pellegrino’s Blood Orange Soda, but any orange flavored soda will work.
Dry white wine works best.
Adapted from the “Blood Orange White Wine Spritzer” recipe from Cheryl Bennett at Pook’s Pantry. Available at: www.pookspantry.com

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Instant Pot Mushroom & Pea Risotto

Instant Pot Mushroom & Pea Risotto

Ingredients

• 2 Tbsp Olive Oil

• 1 1/2 Cups Onion, chopped

• 1 lb Mushrooms, sliced

• 2 Cups Arborio Rice

• 1 Cup White Wine

• 5 1/2 Cups Chicken or Vegetable Broth

• 4 Garlic Cloves, minced

• 1/2 tsp Dried Thyme

• 1/2 tsp Salt

• 1/4 tsp Black Pepper

• 2 Tbsp Butter

• 1/2 Cup Parmesan Cheese, divided

• 10 oz Frozen Peas

• 1/2 Cup Parsley, chopped

Instructions

1. Heat olive oil in Instant Pot on saute setting.

2. Add onion and mushrooms and cook until tender.

3. Add the rice and cook for 2-3 minutes, stirring occasionally. Add wine and scrape any brown bits on the bottom of the pot.

4. Stir in broth, garlic, thyme, salt, and pepper. Place the lid on the Instant Pot and cook at high pressure for 5 minutes.

5. Let sit for 10 minutes before opening the lid. After 10 minutes, release remaining pressure and open lid.

6. Stir in butter, half of parmesan cheese, peas, and parsley.

7. Serve with remaining parmesan.

Recipe Notes & Serving Suggestions:

Makes 6-8 servings.
Adapted from the “Instant Pot Mushroom Risotto” recipe from Holly Nilsson at Spend With Pennies. Available at: www.spendwithpennies.com