Appetizers

in Appetizers

Delicious with your favorite Allegro Riesling.

1 lb. canned chicken or fresh cooked chicken breast, cubed
1/2 lb. crumbled Blue Cheese
2 cups, sour cream
1 lb. cream cheese, softened
4 tbs. dried or fresh minced green chives
6-9 tbs., Texas Pete's Hot Sauce

In a mixer, combine chicken, sour cream, and cream cheese. Mix until cream cheese is mixed thoroughly. Add chives, hot sauce and blue cheese. Mix until blended. Serve with fresh warm tortilla chips.


in Appetizers

1/2 lb unsalted butter (softened)
1/2 cup of spreadable butter
6 to 8 tbs Godiva chocolate liquor
2tsp cinnamon
3tsp nutmeg
4tbs brown sugar
 
Combine all ingredients in food processor or mixer blend till creamy and spreadable. 

Serve with your favorite sweet bread and a glass of Allegro Forte and enjoy a nice crackling fire on those cold winter nights.

Recipe by Steve Hershner


in Appetizers

1 15 oz can black pitted olives
1- 24 oz jar green olives with pimentos 
4 tbs. olive oil
2 tsp red pepper flakes
4 tbs minced  garlic or 4 sections of whole garlic
4 tbs brown sugar
1/2 cup of raisins
2 tsp cumin
 
Combine all ingredients in Food Processor chopping coursely 

Serve with Fresh baked Pita chips and your favorite cheese and  a large glass of Allegro Cabernet  Sauvignon!

Recipe by Steve Hershner


in Appetizers

4 tablespoons of chili powder
2 tablespoons of red pepper
2 tablespoons of minced garlic
1/4 cup of Allegro Merlot
1 cup honey
3 tsp of soy sauce
2lbs chicken wings separated

Heat all ingredients (except chicken) in a sauce pan until hot, stirring occasionally. Remove from heat when hot and thoroughly mixed. Place chicken in a 9x13 pan and pour sauce over chicken, cover, and refrigerate overnight. Bake at 350 for 30 to 35 minutes. Serve with either ranch or blue cheese dressing for dipping.

Recipe by Steve Hershner


in Appetizers

Stuffing Mix:
2 loaves bread, cubed
3 large onions, finely chopped
4 celery stalks, finely chopped
3 eggs
1/4 cup milk
2 cups Cran-Raisens
4 tbs sage
2 tbs cumin
2 tsp black pepper
6 tbs unsalted butter
3 tbs chopped parsley

Pre-Cooked Turkey Breast, cubed into 1/4 inch pieces (or use leftover cooked turkey)

Saute onions & celery in 4 tbs butter. Set aside. In a large mixing bowl, combine bread, eggs, milk, cran-raisens, and the remaining melted better. Add all spices to mixture. Form mixture into 1 1/2 inch balls. Insert a pice of turkey in each. Bake 10-15 minutes at 350 degrees on a greased baking sheet. Makes approximately 25 balls.

Recipe submitted by Steve Hershner


in Appetizers

2 lbs of smoked ground ham
2 cups plain bread crumbs
3 tbs of brown sugar
3 tbls hot sauce
3 tbls chopped cilantro
3 tbls parsley
2 eggs

Mix all ingredients in large bowl.  Form 1 inch balls. Sprinkle with brown sugar.  Roast in oven for 20 minutes at 350 degrees.

Perfect with Allegro Vidal Blanc.

Recipe compliments of Steve Hershner.


in Appetizers

1 loaf of white bread cubed or ripped into inch pieces
2 eggs
1/4 cup of milk
4 tbls of chopped fresh parsley
2 tlbs of thyme
4 tbls of melted butter
2 tsp garlic powder
1 packet of onion soup mix
1 tsp of cumin

Combine all ingredients into a  large bowl. Form into 1 inch balls. Grease or spray baking sheet. Place balls on sheet and bake at 350 for 15 minutes or until slightly crispy the outside.

Serve with White Nouveau

Recipe by Steve Hershner


in Appetizers

Delicious with your favorite Allegro Wine or sangria.

1 12 oz can of pitted black olives, chopped
1 12 oz jar of green olives with pimento, chopped
2 cloves of garlic finely minced
2 tbsp. olive oil
1 tbsp. lemon juice
Ground black pepper to taste

Combine, cover and refrigerate at least overnight. Serve with sliced baguette bread, melba toast, bagel chips, toasted pita or crackers.

 

 

in Appetizers

Boneless chicken thighs, cut into 3 even pieces

Marinade
1 cup of fish sauce
1 cup of chicken stock
2 8oz cans coconut milk
2 tbl of red pepper
4 tbl brown sugar
2 tbl cumin
dash of hot sauce
salt and pepper

Marinate chicken overnight in marinade use small skewers to pierce chicken tenders. Barbeque or roast in oven at 350 for about 15minutes or until thouroughly cooked. Serve with dipping sauce.

Dipping Sauce
1 can of coconut milk
1/2 cup of creamy peanut butter
3 tbls of hot sauce 
2 tbls minced garlic
1 tbl of curry 2tbl brown sugar

Blend ingredients until smooth.

Perfect with Allegro's Riesling.

Recipe compliments of Steve Hershner.