These recipes, created by Colleen, are specifically paired with Goosecross wines. We hope you enjoy them. Please visit often because there are more great recipes to come!
2 cups canned pumpkin 1 ½ cups evaporated milk ¼ cup brown sugar ½ cup sugar ¼ teaspoon salt 1 teaspoon cinnamon ½ teaspoon ground ginger ¼ teaspoon nutmeg 1/8 teaspoon cloves 2 large eggs, slightly beaten
Preparation:
Goosecross Cellars Recipe for Chenin Blanc
Directions:
Preheat oven to 425 degrees. Mix the ingredients in the order given. Pour into an unbaked pie crust. Bake 15 minutes, then reduce the oven to 350 degrees. Bake 45 minutes longer or until a knife inserted in the center comes out clean. Double recipe for 2 pies.
FLAKY PIE CRUSTS
2 ½ cups all-purpose (plain) flour 1 t. fine-grained sea salt 1 T. sugar 2 sticks (1/2 pound) butter, cut into 1 T. pieces About ¾ cup cold water
Put flour, salt and sugar in the food processor bowl. Pulse in the butter one piece at a time. (Give each piece about 2-3 pulses – it is important not to over-process, as the dough will get tough.) When all butter has been pulsed in (mixture will resemble crumbly corn meal), slowly pour in the water, while pulsing, until the mixture starts to come together. Gather up the dough and form into a ball. Split into 2 pieces and wrap each one in plastic wrap. Refrigerate for at least 30 minutes (up to a week is fine). When ready to make a pie, toss a little flour on your work surface. Take a disk of dough from the refrigerator, unwrap it and roll it out (away from you) until it is very thin, turning ¼ turn with each roll. Place it into a pie dish, Make sure it is smooth on the bottom and up the sides. Crimp the edges with your fingers. Continue with your favorite recipe. This makes 2 pie crusts.
Pastry recipe by Sherry Page from Culinary Getaways, www.culinarygetaways.com
Serves 8
Pumpkin pie filling recipe by Hermina Donovan
Great wine calls for great food and we are passionate about both here at Goosecross. I love to cook and develop new recipes, so I experiment in the kitchen every week, looking for something really delicious and practical. Then, I share it with you!
After so many years of cooking, I'm pleased to say that we have compiled one of the most comprehensive and versatile recipe collections from any winery. I have personally tested each recipe to be sure it's complete, not overly complicated, and won't leave you with too much clean-up.
Click here to read about how I develop new recipes and what I take into consideration before adding the recipe to our collection.
As you would expect, all of the recipes are paired with a Goosecross wine! My goal is to save you time and to provide something that you can rely on and be proud to serve to your friends and family.
Most recipes are my own while a few others have been contributed by our staff, Wine Club members and local B&Bs.
I hope you enjoy them. Please visit often because we add more recipes all the time!
