Valvin Muscatini

MuscatMule6 oz. Lakewood Vineyards Valvin Muscat

1 1/4 oz. Vodka

1 Tbsp. Peach Schnapps

1/4 tsp. lime juice

1 slice of lime

Fill your glass with ice, pour in all ingredients, garnish with lime slice and enjoy.

Lakewood Vineyards’ Sangria


1 bottle Abby Rose (chilled)

2 wedges fresh Lime

2 wedges fresh lemon

3 strawberries

1/4 cup sugar

1/4 cup brandy

2 Tbsp. Triple Sec

Juice of 1/2 orange and + 1 orange slice

1 1/2 cups ice

In a heavy bottomed glass muddle together 1 lemon wedge, 1 lime wedge, the strawberries and the sugar. Add brandy and Triple Sec to the muddled fruit.

Pour chilled Abby Rose pitcher and add orange juice, 1 lemon wedge, 1 lime wedge, 1 orange slice and ice. Pour muddled ingredients into the pitcher through a strainer, stir and enjoy.

Savory Spirals

  • 1 – 16oz. box Garden Rotini Pasta
  • 1 (10 oz) package frozen, chopped spinach, thawed and drained
  • 1 C. milk
  • ½ C. chopped roasted red pepper, chopped
  • ½ C. kalamata olives, chopped
  • 8 oz. Pepper Jack cheese, shredded
  • Salt to taste

Cook pasta according to the directions on the box. Drain and add immediately back to the pot. Add milk, spinach, red peppers, and kalamata olives to pot over a low heat. Gently stir together then add the cheese. Continue to stir gently until cheese is melted and incorporated. Serve with artisan bread and glass of Lakewood Vineyards Lemberger…Enjoy!

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Lakewood’s Favorite “Nutty Dates”

  • 1 – 8oz. package of whole pitted dates (approximately 34 dates)
  • 4 oz. cream cheese
  • 34 walnut halves

Separate and split open the dates (so they open like a butterfly).

Whip the cream cheese and put in a pastry bag or cookie press.

Squeeze a “dollop” of cream cheese on each date and top with a walnut half.

Enjoy this cool or at room temperature with Lakewood Vineyards Glaciovinum – Delaware Iced Wine.

Don’t let the simplicity of this recipe fool you. It is a lovely dessert or cocktail party treat, and pairs beautifully with Lakewood Vineyards Glaciovinum.

This treat can be made hours ahead and stored covered in the refrigerator.

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Lakewood’s Pear & Walnut Crumble

  • 2 – 15 oz. Cans of pears (sliced)
  • 1 tablespoon lemon juice
  • ½ cup, plus 1 tbsp. Flour
  • ¼ cup sugar
  • 2 tbsp. Lakewood Vineyards Port
  • ½ cup walnuts, finely chopped
  • ¼ cup light brown sugar
  • ½ tsp. Salt
  • 6 tbsp. Butter (cut into pieces)
  • ¾ cup crumbled blue cheese

Preheat oven to 350 degrees, and grease a 9 inch baking dish.

Drain the pairs and toss with the lemon juice, 1 tbsp. flour, sugar and Port. Arrange the pear mixture in a baking dish (there will be liquid too, that’s OK).

Combine the remaining ½ cup flour, brown sugar, walnuts and salt. Add the butter pieces, working them in with your fingers, pastry cutter or fork, until it resembles coarse crumbs. Sprinkle over the pear mixture.

Bake until it is golden brown and the pear mixture is bubbling (about 30 minutes). Remove from the oven and sprinkle the blue cheese over the top. Return to the oven for another 5 minutes (until the cheese is melted).

Remove from oven and let stand for at least 10 minutes before serving.

Enjoy warm with Lakewood Vineyards Port.

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Lakewood’s Riesling Chicken

A favorite of Lakewood Vineyards presented by Chris Stamp, winemaker, with Chef William!

  • 5 Tbsp. unsalted butter
  • 3 ½ Lb. chicken thighs and legs
  • Salt & black pepper
  • 1 large shallot, minced
  • 1 C. Dry Riesling
  • 6 ounces white mushrooms and/or oyster mushrooms, slice ¼ inch thick
  • 1 Tbsp. all-purpose flour
  • 1/3 C. heavy cream

1. Melt 2 Tbsp. butter in a large skillet. Add the chicken, season with salt & pepper and cook over a medium heat until slightly browned (about 4 mins./side). Add the shallot and cook, stirring for 1 minute. Add the Lakewood Vineyards Dry Riesling, cover and simmer over low heat until the chicken is just cooked, about 25 minutes.

2. Meanwhile, in a medium skillet, melt 2 Tbsp. butter. Add the mushrooms, season with salt and pepper and cook over a low heat until the liquid evaporates (approx. 7 minutes). Increase the heat and cook, stirring until browned (approx.3 mins.). Remove the chicken from the large skillet and set it in the skillet with the mushrooms.

3. In a bowl, blend the flour and the remaining 1 tbsp. of butter. Stir the cream into the large skillet; bring to a simmer. Mix the flour paste into the cooking liquid and simmer until thickened. Return the chicken and mushrooms to the skillet and briefly reheat.

4. Serve with noodles. (Spaetzle, rice, boiled potatoes work well too). Pour a glass of Dry Riesling and ENJOY!

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Lakewood’s Risotto

  • ½ cup onion finely chopped (a sweet onion variety is best)
  • ½ cup red pepper finely chopped
  • 2 Tbsp. butter
  • 1 cup basmati rice
  • 1 ¾ cups chicken broth
  • 1 cup Lakewood Vineyards Chardonnay
  • tsp. ground turmeric
  • ½ cup grated parmesan cheese
  • ¼ cup half & half or cream
  • 2 Tbsp. toasted slivered almonds

In a large skillet cook onion and red pepper in hot butter until tender but not brown. Add uncooked rice. Cook and stir for 2 more minutes.

Carefully stir in chicken broth, Lakewood Vineyards Chardonnay and turmeric. Bring to boil and reduce heat. Cover and simmer for 20 minutes (do not lift cover).

Remove from heat and let stand covered for 5 minutes. Stir in chesse and cream. Sprinkle almonds on top and serve warm.

Enjoy this creamy risotto with Lakewood Vineyards Chardonnay.

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Peachy Chicken Marinade

  • 1 ½ cup grapeseed oil
  • 2 cups Lakewood Vineyards Riesling
  • 2 Tablespoons capers
  • ½ cup lemon juice
  • 22 oz. Peaches diced
  • ½ tsp. Thyme
  • ½ tsp. Cumin
  • ½ tsp. Marjoram
  • ¼ tsp. Cayenne pepper
  • 4 chicken or duck breasts

Combine all ingredients in blender. Blend until peaches are pureed. Cover chicken (or duck breasts) with marinade and refrigerate overnight. Cook over low heat on the grill until done but still moist. Keep warm.

Bring marinade to a boil and reduce until it is a pourable consistency. Drizzle the reduced marinade over the chicken (or duck).

Enjoy with Lakewood Vineyards Riesling

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