Warm your home with the delightful smell of Peach Cobbler. Then once you have created this delicious dessert, enjoy a glass of Late Harvest Reisling. Our Late Harvest Riesling grapes come from Yakima Valley in the state of Washington. The desert-like climate provides a long summer full of hot days and cool nights coupled with irrigation from the Columbia River. The grapes are left on the vine well into the fall to intensify in taste and sweetness. This is why Late Harvest Reisling pairs so great with a dish like Peach Cobbler.
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 2 cups sugar (divided)
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup milk
- 4 cups fresh beach slices
- 1 tablespoon lemon juice
- Ground cinnamon or nutmeg (optional)
- Melt butter in a 13′ x 9′ inch baking dish.
- Combing the flour, 1 cup of sugar, baking powder and salt. Then add milk and stir until dry ingredients are moist. Pour the batter over butter but DO NOT STIR.
- Bring the remaining 1 cup of sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly. Then pour over the batter again, DO NOT STIR. Top with a sprinkle of cinnamon or nutmeg is desired.
- Bake at 370 for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
Add a scoop of ice cream and a glass of von Stiehl’s Late Harvest Reisling to enhance the flavors of your peach cobbler.
Being located on Lake Michigan we have a love for fish and seafood. Many of our wines pair perfectly with both. Our September featured wine is Sparkling Viognier & Chenin Blanc and it compliments shellfish dishes wonderfully. Cook up this delicious recipe and pair it with our dry white, Sparkling Viognier & Chenin Blanc.
- 2 tablespoons olive oil
- 1 tablespoon fresh lime or lemon juice
- 6 garlic cloves (grated or minced)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound shelled large shrimp (leave the tails attached) and deveined
- Whisk together olive oil, juice, garlic, cumin, red pepper flakes, salt, and black pepper. Add in shrimp and toss to coat. Set aside for 20 minutes to marinate. *
- After marinating, place marinated shrimp into a saucepan. Cook over medium heat until done (about three minutes), turning them over halfway through.
- Plate your shrimp with your favorite type of noodle or a side of rice. Don’t forget your glass of von Stiehl Sparkling Viognier & Chenin Blanc.
*Shrimp may be marinated for up to a day. If you are marinating your shrimp for more than 20 minutes, omit lime/lemon juice, then add juice just before cooking.
Did you know that Cheesecake is one of our favorite treats to pair with our Blueberry wine? Taking a sip of wine after a bite of cheesecake taste as if it was topped with blueberries.
Give this recipe a try and let us know what you think.
1 1/2 cups graham cracker crumbs
(9-10 crushed whole crakers)
1/4 cup confectioners’ sugar
5 tablespoons & 1 teaspoon (1/3 cup) melted butter
1/8 teaspoon salt
2 cups (2 large packages) cream cheese, at room temperature
2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
- Select a 9″ pie pan and preheat the oven to 350°F.
- Create your crust. Stir together all of the crust ingredients, mixing until they are thoroughly combined.
- Press the crumbs into the bottom and up the sides of the pie pan, make a thicker layer on the bottom than on the sides.
- Make the filling. Mix together the room-temperature cream cheese and sugar until they are smooth. Mix in the eggs and vanilla, again mixing until the mixture is smooth. To avoid beating in too much air in the batter, use a mixer set at low-medium speed. Avoid lumps by making sure the cream cheese is softened, and/or at room temperature.
- Set the pie pan onto a baking sheet, this makes it easier to transport in and out of the oven and protects the bottom of the crust from potentially scorching. Pour the filling into the crust.
- Place the cheesecake into the oven. Bake for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Then bake for an additional 10 minutes. The filling won’t look entirely set in the center, so use a digital thermometer and insert it about 1″ from the edge. The thermometer should read between 165°F and 170°F.
- Remove the cheesecake from the oven, and set it on a rack to cool. Once the cake is cool, cover it and refrigerate until you are ready to serve it.
- Serve cheesecake wedges with von Stiehl Blueberry wine to make your tastebuds dance. Store any leftovers in the refrigerator.