Recipes and Pairings from Forgotten Fire Winery

FORGOTTEN FIRE WINERY FLOURLESS CHOCOLATE TORTE

Pairs well with: Cabernet Sauvignon Reserve, 1871, or Peshtigo Harbor

Ingredients:
Unsweetened cocoa
2 packages semisweet chocolate chips
1/2 cup butter
5 large eggs, separated
1 tbsp vanilla extract
1/4 cup sugar
Preparation:
Grease a 9-inch pan. Dust lightly with unsweetened cocoa. Melt chocolate and butter in a saucepan on low heat, stir until smooth. Whisk together yolks and vanilla in a large bowl. Slowly stir in chocolate/butter mix; whisk until blended. Beat whites at high speed with a power mixer until soft peaks form. Slowly add in the sugar, beating until sugar dissolves and stiff peaks form. Fold one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg white mixture just until blended. Spoon batter into prepared pan, spreading evenly. Bake at 375° for 25 minutes. Be careful not to overbake. Let stand in pan 10 minutes before serving.

FORGOTTEN FIRE WINERY FISH CHOWDER

Ingredients:
1 lb fish of choice: whitefish, cod, haddock, walleye all work well
1 lb cooked bacon
4 tbsp butter
1 cup chopped onion
1 cup chopped carrots
1 cup celery
2-3 chopped potatoes
2 cups Forgotten Fire Winery Pinot Gris or Peshtigo River White
3 cups milk
½ cup heavy cream
Salt and pepper to taste
Preparation:
Cook bacon and set aside. Cook onion, carrots and celery in 2 tbsp butter. Chop or break up fish. Add all ingredients to a stock pot and bring to a boil, reduce heat to medium/high until fish is cooked through, about 20-30 minutes. Serve with crusty bread.

JAKE'S HOT MESS BBQ SAUCE

Ingredients:
1 cup Forgotten Fire Winery Hot Mess
1 cup ketchup
½ cup dark brown sugar
¼ cup cider vinegar
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1 tbsp garlic powder
1 tbsp mustard powder
½ cup molasses
Preparation:
Combine all ingredients and stir. Great for meatballs, sausages, chicken and more!

FORGOTTTEN FIRE WINERY HOT MESS PULLED PORK

Dry Rub:
3 TBSP Brown Sugar
4 TBSP Lawrys Seasoning Salt
2 TSP Chili Powder
1 TBSP Paprika
1 TBSP Mustard Powder
1 TSP Black Pepper
Preparation:
Take 4 lbs semi boneless pork butt and season completely with rub. Pour 1 cup of Hot Mess into bottom of a crock pot. Place pork butt in crock pot, spoon wine over the top and cook on low for 8 hours. Drain, shred and serve.

FORGOTTEN FIRE WINERY GRAMMY’S LOVIN’ CHEESECAKE

Pairs with Dock Blocker Raspberry Wine, Blackberry Burglar, or Mad Badger Cherry Wine

Ingredients:
16-20 graham crackers, crushed fine
2 tbsp melted butter
2 lbs cream cheese (four 8-ounce packages)
1 1/2 cups sugar
3/4 cup whole milk
4 eggs
1 cup sour cream
1 tbsp vanilla extract
1/4 cup all-purpose flour
Preparation:
Preheat oven to 350. In a mixing bowl combine the graham cracker crumbs and melted butter. Press firmly into the bottom of a greased 9-inch round pan.
In a large mixing bowl, mix the cream cheese and sugar until smooth. Mix in the milk, and then the eggs one at a time, mixing just enough to combine. Mix in the sour cream, vanilla, and flour until the mixture is smooth. Pour the filling into pan.
Bake for 1 hour. Turn the oven off and let cake cool (leave in oven with door closed for several hours to prevent cracking). Chill completely in refrigerator before serving.

FORGOTTEN FIRE WINERY JOE’S PHOENIX RISING CHILI

Ingredients:
1 can Navy Beans
1 can Pinto Beans
2 cans Stewed Tomatoes
1 lb ground beef
1 lb pork or venison
3 tbsp chili powder
1 diced white onion
1 diced red bell pepper
1 diced yellow bell pepper
2 tsp garlic
1 tsp black pepper
Forgotten Fire Winery Pinot Noir
Shredded cheddar cheese
Sour cream
Noodles or Cornbread (optional)
Preparation:
In a pan, braise meat in some Phoenix Rising. Drain meat.
Add all ingredients to stock pot. Simmer for about 15 minutes on medium heat. If you would like the chili thinner, add Phoenix Rising to desired consistency.
Serve with cheddar cheese and sour cream on top. If desired, serve over noodles or with a side of cornbread.

FORGOTTEN FIRE WINERY PORK MEDALLIONS IN CINNAMON APPLE CIDER MARINADE

Ingredients:
1 cup of Forgotten Fire Winery Cinnamon Apple Hard Cider
½ cup brown sugar, loose
Pork tenderloin cut into medallions
1 tablespoon Worcestershire sauce
Fresh rosemary
Salt and pepper to taste
Vegetable oil or canola oil (for saute)
Preparation:
Slice pork tenderloins into medallions about 1 inch thick.
Whisk together wine, brown sugar, and Worcestershire sauce. Place pork tenderloin medallions and the mixture in a heavy zip-loc bag, squeeze out the air, and seal. Refrigerate 8 hours or overnight.
Drain pork medallions, discard liquid.
Heat vegetable oil or canola oil in a pan. Season tenderloins with salt, pepper and rosemary to taste. Saute medallions over high heat for 2 minutes per side to brown them. Lower the heat and continue to cook slowly for about 5 minutes or until just cooked through.
Serve with sage stuffing and oven roasted vegetables.

FORGOTTEN FIRE WINERY SALMON BAKED IN PARCHMENT PAPER

Pairs well with Pinot Gris, Peshtigo River White, or Walleye Oughta Lemon Wine

Ingredients:
2 zucchini julienne sliced
1 cup carrots julienne sliced
1 garlic clove finely chopped
1 tbsp olive oil
4 - 4 oz salmon filets skin removed
8 fresh basil leaves coarsely chopped
2 lemons - 1 thinly sliced, 1 to squeeze
8 tsp butter (2 tsp per serving)
2 tomatoes - thinly sliced
sea salt
fresh cracked black pepper
italian seasoning or seafood seasoning (optional)
steamed brown rice (optional)
Supplies:
parchment paper
sharp knife to remove salmon skin
rice steamer
Preparation:
Preheat oven to 400 degrees. Saute the garlic, zucchini and carrots in olive oil. Tear 4 pieces of parchment paper large enough to fold over and seal. Put the sauteed vegetables on the parchment paper, add a skinless salmon filet on top. Season with desired seasoning, top with fresh basil and a squeeze of fresh lemon. Add butter, and two slices of tomato to the top of the salmon. Place fresh lemon on the side of the fish. Fold over the parchment paper and seal the edges. Bake for 12-15 minutes. Pair this with steamed brown rice and a glass of Forgotten Fire wine.

FORGOTTEN FIRE WINERY BACON WRAPPED WATER CHESTNUTS

Pairs with Forgotten Fire Winery Pink Hot Mess

Ingredients:
1 can (8 oz) water chestnuts
1 pound bacon
¼ cup low sodium soy sauce
¼ cup loose packed brown sugar
Preparation:
Drain and rinse the water chestnuts. Pour soy sauce in a shallow bowl and marinate water chestnuts in soy sauce for at least 30 minutes. Remove water chestnuts from soy sauce and roll in brown sugar. Wrap water chestnut with bacon and secure with a toothpick.Bake at 400 degrees for about 30-35 minutes or until golden brown on a greased shallow baking pan. Remove from oven and let rest on paper towels. Serve with a chilled glass of Pink Hot Mess.

FORGOTTEN FIRE WINERY PULLED PORKETTA SLIDERS

Pairs with Lil’ Sticker (peach/pear blend)

Ingredients:
1 whole porketta roast
2 – 4 cans low sodium beef broth
BBQ sauce of your choice
12 small dinner rolls
Preparation:
Place porketta roast in crock pot. Pour beef broth in crock pot until roast is covered. Cook on low for 4-6 hours. Once done, remove roast from crock pot and pull apart with forks. Coat pulled pork with BBQ sauce and serve on dinner rolls. Serve with a chilled glass of Lil’ Sticker

FORGOTTEN FIRE WINERY RON’S CRAB DIP

Pairs with Pinot Gris, Peshtigo River White, and Walleye Oughta Lemon Wine

Ingredients:
2 cans of lump crab meat
1 large container of whipped cream cheese
1 jar cocktail sauce
Salt
Pepper
Preparation:
Empty cream cheese into a mixing bowl. Gently fork in crab meat and lightly mix. Scoop into a shallow dip dish. Drizzle cocktail sauce over crab/cheese mixture and lightly sprinkle with salt and pepper. Serve with fresh veggies and crackers.

FORGOTTEN FIRE WINERY BRATS IN CHERRY WINE

We get this question all the time….what wine goes good with Brats?
Well, it’s got to be the Mad Badger Cherry Wine from Forgotten Fire Winery.
You can even boil your brats in wine!

Ingredients:
6 brats or sausages of your choice (we also like sweet Italian sausage for this)
1 bottle of Cherry Wine
2 large Vidalia onions, peeled and sliced
Salt and pepper to taste
Preparation:
Place brats, wine and onions in a saucepan and place over medium-high heat. Bring to a boil, cover and remove from heat. Allow to stand at least 30 minutes. Remove bratwurst from wine, strain onions and dump out the wine. Keep onions warm for later. Grill bratwurst until nice grill marks have formed and sausage is warmed through. Place brats on buns, top with onions, try topping with a Spicy Brown Mustard.

FORGOTTEN FIRE WINERY CHEESE RAVIOLI IN GARLIC BUTTER WINE SAUCE

Ingredients:
1/2 cup Forgotten Fire Peshtigo River White
2 garlic cloves, chopped
1/4 cup olive oil
4 Tbs butter
1/2 tsp crushed red pepper
1 tsp salt
1/2 tsp freshly ground pepper
1 bag of cheese ravioli – cooked and drained
Preparation:
Boil water and cook ravioli as directed, then drain. Heat olive oil over medium heat. Add garlic and crushed red pepper. Saute until golden, about 1-2 minutes. Add salt, pepper, white wine, butter. Stir 2 minutes, remove from heat. Toss ravioli with sauce and serve.

FORGOTTEN FIRE WINERY JAKE'S JERKY

Ingredients:
3 lbs. of beef or venison steak cut into strips
2/3 C. Worcestershire Sauce
2/3 C. soy sauce
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 Tbsp. Lawry’s Seasoning Salt
1/2 bottle of Forgotten Fire Winery’s Cherry wine
Preparation:
Soak meat for at least 24 hours. Dehydrate to consistency desired.

FORGOTTEN FIRE WINERY LEFTOVER STUFFING POPPERS

Pairs with Late Harvest Riesling

Ingredients:
Leftover Stuffing from Thanksgiving Dinner (make extra so you have some leftover!)
Sliced Jalapenos
Cream Cheese
Panko Breadcrumbs
Oil (for frying)
Ranch Sauce (for dipping)
Preparation:
Take a spoonful of leftover stuffing and mash it flat, put a small dollop of cream cheese and a jalapeno slice on the middle. Roll into a ball and roll in panko breadcrumbs. Fry in oil until hot. Dip in ranch sauce and enjoy with a glass of Late Harvest Riesling

FORGOTTEN FIRE WINERY LEFTOVER TURKEY AND NOODLE BAKE

Ingredients:
1 cup fresh sliced mushrooms
1 onion finely chopped
¼ cup of margarine
¼ cup of flour
1 cup of chicken broth
1 cup of Pinot Gris wine
1 ½ cup heavy cream
1 tsp salt
1 tsp pepper
1 package of Rotini noodles cooked, drained
3 cup of cooked and cut turkey (leftovers are great for this)
1 cup of shredded mozzarella cheese
Preparation:
Preheat oven to 400 degrees. Brown the mushrooms and onions in margarine. Stir in flour. Cook until bubbly. Stir in the broth, wine and cream. Add salt & pepper. Cook, stirring often until boiling. Line the bottom of a buttered 9x13 casserole dish with noodles. Mix remaining noodles with sauce and meat. Cover with cheese. Bake at 400 degrees for 20 mins or until bubbly.

FORGOTTEN FIRE WINERY RED WINE BURGERS

Ingredients:
1 bottle of Pinot Noir
2 Tbsp brown sugar
1 lb lean ground beef
½ cup breadcrumbs
Salt and pepper
Worcestershire sauce
Olive oil
4 buns
4 slices of provolone
Instructions:
Preheat your grill to medium-high.In a medium sauce pan over high heat, combine the wine and brown sugar, stirring until dissolved. Let boil and reduce down. This will take about 25-30 minutes. Let cool to room temp for around 10 minutes. In a bowl, crumble ground beef and season with salt, pepper, and a couple dashes of Worcestershire sauce. Add 1/4 cup of red wine reduction and lightly toss to mix. Add ½ cup of breadcrumbs. Form 4 burger patties (be gentle, it will feel crumbly). Place burgers on grill. Top with a slice of cheese. Brush bun with olive oil and put on grill for about 30 seconds. Remove bun and burger from grill and top with your favorite veggies.

FORGOTTEN FIRE WINERY WHITE WINE AND WILD RICE SOUP

Ingredients:
2 med. sized sweet onions
1 pack of celery
1 small pack of carrots
2 Tbsp. minced garlic
1 bottle of Forgotten Fire’s Pinot Gris
4 qt. vegetable broth
1 qt. half/half
1 stick of butter
1 C. wild rice
2 C. brown rice
Preparation:
Chop veggies into small pieces and sauté in butter. Add wine and boil alcohol off. Add vegetable broth and boil until carrots are soft. Reduce heat to low and add 1 cup of wild rice and 2 cups of brown rice. Let simmer 1 hour and stir in 1 qt. of half/half. Salt and pepper to taste.

FORGOTTEN FIRE WINERY LINDSAY’S SHRIMP CEVICHE

Pairs with Sparkling Moscato, Walleye Oughta, or our Sangria recipe from our ‘Drink Recipes’
-This is one of Lindsay’s favorite appetizers. It is also great over grilled veggies.-

Ingredients:
1 lb of medium raw shrimp, cleaned, peeled and deveined*
1 cup of fresh lime juice
2 whole avocados, diced
2 whole large tomatoes, diced (or 8-10 plum or cherry tomatoes)
1 large sweet Vidalia onion, diced
1 jalapeno, chopped and seeds removed
Fresh cilantro, chopped
Salt and Pepper to taste
You will need glass or plastic bowls for this recipe. Stay away from metal bowls.
Preparation:
Place shrimp in a glass bowl or plastic bowl and cover with lime juice to marinate (or 'cook') for about 10 minutes, or until they turn pink and opaque.
*NOTE: You can use cooked shrimp if you are in a hurry or have a concern about the “cooking with lime juice.”
Place all the chopped veggies and avocado in another glass or plastic bowl.
Remove shrimp from the lime juice once it looks done, but save the lime juice. Dice up the shrimp and add it to the bowl of vegetables and avocado. Pour in the lime juice. Add cilantro and salt and pepper to taste. Toss gently to mix, being careful not to mash the avocado.
You can serve this with tortilla chips, pita chips, or even just a fork!

FORGOTTEN FIRE WINERY CHEESE AND BACON PORTOBELLOS

Pairs well with Pinot Noir or Petite Sirah

Ingredients:
2 large portobello mushrooms
2 tablespoons extra virgin olive oil
1⁄2 Vidalia sweet onion (chopped)
4 ounces softened cream cheese
4 slices bacon (precooked)
1⁄4 cup mozzarella cheese
Salt
Pepper
Garlic Powder
Preparation:
Wash the mushrooms carefully, scrape out the insides of the cap and remove the stems.
Drizzle the olive oil over the mushrooms and place them top down on a greased pan.
Roast in the oven for 12 minutes at 350 degrees.
While they are roasting, in a skillet over medium heat add a tbsp of olive oil, add the onions and cook them for about 5-6 minutes. Add the precooked bacon and toss in pan for an additional 2 minutes.
Remove from heat and stir in the cream cheese.
Take the mushrooms out of the oven salt, pepper and garlic powder them on both sides.
Spread the cheese, onion and bacon mixture onto the mushrooms.
Cover the mixture with mozzarella cheese and bake in the oven for 5 more minutes.

FORGOTTEN FIRE WINERY SOUTHWEST CHICKEN

-Recipe courtesy of our good friend, Bruce Furst-
Pairs with Forgotten Fire Winery’s 1871 or Menominee River Red

Ingredients:
2 1/2 to 3 pounds boneless skinless chicken breasts
24 ounce jar salsa
1 can black beans, drained and rinsed
2 Tablespoons cumin
2 Tablespoons chili powder
2 Tablespoons lime juice
1 Tablespoon minced garlic
1 cup frozen corn (optional)
Preparation:
Place chicken in a 9x13 pan. Mix remaining ingredients and pour over chicken. Cover with foil and bake at 350 degrees for 1 hour. Serve over rice with sour cream on the side. Serves 4-6.

FORGOTTEN FIRE WINERY STEAK SKEWERS

Pairs well with Cabernet Sauvignon Reserve.
-Steak Skewers are one of our favorite summer recipes. You can choose your favorite veggies and substitute to change up the recipe.-

Ingredients:
For Marinade:
1/3 cup olive oil
1/3 cup soy sauce
3 Tbsp red wine - Forgotten Fire Cab Reserve or Merlot
1/4 cup honey
2 cloves garlic, minced
1 Tbsp minced fresh ginger
Salt and black pepper to taste
For Steak Skewers:
1 1/2 lbs top sirloin or filet, cut into 1 1/2-inch cubes
1 large bell pepper, cut in chunks
1-2 medium red onions, cut in chunks
1/2 to a pound button mushrooms
Preparation:
Mix the marinade and put the meat and marinade in a zip-lok bag, let sit overnight (or at least an hour) in the fridge.
You will need wooden skewers. Wooden ones are better for steak because they don’t transfer the heat. Save the metal skewers for chicken or shrimp. Soak them in water for at least one half hour, or they will burn on the grill. You will use 2 skewers for each, it makes it easier to turn and grab.
Heat up your grill to high heat. Take the meat and veggies and push the skewers through, getting a good variety of meat and veggies on each skewer. Cook over high heat for 8 to 10 minutes. Let sit for a few minutes before serving.

BLACKBERRY ARTICHOKE CHICKEN SPREAD (RECIPE COURTESY OF ROBERT ROTHSCHILD FARM)

Pairs well with Menominee River Red or Peshtigo River White

Ingredients:
12 oz. Chicken breasts, skinless, boneless, cooked, cubed
14 oz. Artichokes, drained
1/2 cup Green onions, minced
3 tsp. Garlic, minced
1/2 cup Parmesan cheese, shredded
1 cup Monterey Jack cheese, shredded
1 tsp. Salt
1 tsp. Pepper
1 cup Sour cream or low-fat sour cream
1/2 cup Robert Rothschild Farm Blackberry Honey Mustard Pretzel Dip
1 tsp. Chili powder
1/4 tsp. Paprika
1 bag Tortilla Chips or Pretzels
Preparation:
Preheat oven to 350 degrees F. Place chicken cubes in food processor. Pulse until coarsely ground. Add artichokes and pulse until chopped. Scoop into mixing bowl. Add green onions, garlic, Parmesan cheese, Monterey Jack cheese, salt and pepper. In a small bowl, combine sour cream, Blackberry Honey Mustard Pretzel Dip and chili powder. Add to chicken mixture and mix well. Spray a 1 1/2 quart baking dish with cooking spray. Spoon mixture into baking dish. Sprinkle with paprika. Bake 25 minutes until heated through. Serve with Tortilla Chips or Pretzels.

WINE GUMMY TREATS

We can’t take credit for this one, but it’s so good, we had to share it.
We got this recipe from epicurious.com. It’s a great idea for Valentine’s Day!
We omitted flavoring and coloring from the original recipe because our wines don’t need it.
P.S. We did some research and you can get cute heart shaped molds online for about
$8.00 from Walmart.

Ingredients:
1 cup Wine – we recommend one of our amazing fruit wines, but dry wines work too!
1/2 cup sugar
6 packets powdered gelatin (0.25 oz each)
Preparation:
Place the molds on a large baking sheet with a lip (if using), or have a glass pan ready.
Place the wine in a large glass measuring cup with a pour spout.
In a separate bowl, whisk together the sugar and powdered gelatin.
Heat the wine in the microwave until boiling, about 1 minute 30-45 seconds (you can also do this on the stove top). Omit for boozier bears :)
Pour the sugar and powdered gelatin mixture into the hot wine and stir well. The wine will foam and raise a little, so expect this. Stir until the sugar and gelatin are completely dissolved, about 1-2 minutes.
Immediately pour the mixture into the molds/pan from the pour spout. Use a spatula to level the gelatin mixture into the cavities evenly. Refrigerate for 2-3 hours or until firm.
Push the candies out from the bottom of the mold or slice into pieces. Store them in the refrigerator.
Make sure to store the gummy bears covered in plastic wrap or sealed in an airtight zip-top bag or container. They will dry out and become tough if you leave them uncovered for very long.

Food Recipes & Pairings