Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe Chenin Blanc
Ingredients:
1 package of sugar cookie dough
1/4 cup sugar
2 teaspoons vanilla
8 oz cream cheese, softened
(1) large can chunk pineapple
Fresh strawberries, sliced
3 kiwis, sliced
Fresh berries: blackberries, blueberries, or raspberries
½ cup pineapple juice
1/4 cup orange juice
3/4 cup lemon juice
½ cup sugar
2 tablespoons cornstarch
Directions:
To make the crust: press sugar cookie dough into a 15″ pizza pan. Bake according to package directions. Remove from oven and let cool completely.
In a small bowl, mix sugar, vanilla, and cream cheese until smooth. Spread on cooled cookie crust. Layer fresh fruit on cream cheese in any order you like.
In a small saucepan over medium-high heat, cook pineapple, orange, and lemon juice with ½ cup sugar and cornstarch until thick and clear, stirring constantly. Pour over fruit and refrigerate.
Slice and serve.
Fruit Pizza is also fabulous with Goosecross Orange Muscat
Serves 8
Recipe by Maria Maloney
