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Here are some GREAT recipes to use when cooking WITH Naylor Wine, or great pearings!

PEACH BBQ RIBS

INGREDIENTS
3 racks lamb ribs or pork baby back ribs (approximately 6 pounds)
1½ cups dry rub*
2–3 cups peach barbecue sauce*

DIRECTIONS
Coat ribs with dry rub and let stand for 1 hour. Preheat oven to 325°. Place ribs in baking dish and bake for 2 hours, turning occasionally.
Heat grill to medium or prepare coals. Place ribs on grill, mopping with barbecue sauce until sauce has caramelized and ribs are tender and sizzling, being careful not to burn. Remove and serve with extra sauce. Serves 6.

Note: For smokier flavor, omit the oven step and prepare fire by banking coals to 1 side of the grill. Cook ribs wrapped in foil off the direct heat for two hours, adding coals as needed for a steady, even heat. (Or use top rack on a gas grill.) Finish over heat as directed above.

*Dry Rub
½ cup kosher salt
½ cup brown sugar
1 tablespoon each chili powder, paprika, cayenne pepper, ground cumin, ground ginger, mustard powder
1 tablespoon fresh thyme leaves, chopped fine
*Peach Barbecue Sauce
3 strips bacon
1 Vidalia onion, diced
1 clove garlic, minced (about 1 teaspoon)
2 quarts (8 cups) ketchup
1 cup Worcestershire sauce
1 cup brewed coffee
¼ cup apple cider vinegar
½ cup brown sugar
2 tablespoons kosher salt
2 tablespoons honey
3 dried chipotle chills, ground in a spice mill or with mortar and pestle
2 cups Naylor Peaches Plus wine

For the dry rub, combine all ingredients in a medium bowl and mix, taking care to break up brown sugar. Store in container with tight lid.
For the barbecue sauce, sauté bacon in a 4-quart stockpot until fat is rendered, removing bacon and saving for another use. Add onions and continue to cook until caramelized. Add remaining ingredients. Simmer for 1 hour on low heat, stirring often. Makes 3 quarts. Can be made in advance. Refrigerate for 1 week or freeze up to 6 months.


Kewe Kooler

1 Bottle of Naylor Kewe wine
2/3 cup white sugar
3 oranges (sliced)
1 lemon (sliced)
1 lime (sliced)
2 oz. brandy (optional)
1/2 liter of ginger ale or club soda
1 Kiwi sliced for garnishing

Pour wine in the pitcher and squeeze the juice wedges from the orange,lemon and lime into the wine, add brandy if desired. Toss in the fruit wedges (leaving out seeds if possible) and add sugar. Chill overnight. Add ginger ale or club soda just before serving. Garnish with kiwi slices. If you'd like to serve right away, use chilled white wine and serve over ice.


Naylor Sangria Spritzer

1 750mL bottle Naylor Concord wine
1 Lemon cut into wedges
1 Orange cut into wedges
2 cups lemon lime soda

Pour wine into pitcher and squeeze the fruit wedges into the wine. Toss in the fruit wedges.
Chill. Add lemon lime soda just before serving.


Ambrosia Fruit Cobbler
from Michael’s Catering
Michaelsofwindsor.com

6 c. fresh fruit, peeled & sliced
4 c. water
1 ½ c. sugar
1 c. Naylor’s Ambrosia’s Dulce’ wine

Crumb Topping:
½ c. flour
½ c. brown sugar
6 Tbsp. cold butter

Bring 4 cups of water to a rolling boil, add fruit (apple/pear is our favorite) and cook quickly for 2 minutes. Remove fruit & set aside. Add sugar and Naylor’s Ambrosia wine, return to a boil and reduce, stirring often. Place cooked fruits in a greased baking dish and spread crumb topping overtop. Bake at 375° for 30 minutes.
Drizzle wine syrup overtop & serve!


Mango Mania Wine Spritzer

1 bottle Naylor Mango Mania* wine
1 – 2L Bottle of Lemon Lime soda or Gingerale
Fresh or frozen fruit of your choice
Ice cubes

Mix together wine & soda and chill for at least 1 hour. Add fresh or frozen fruit and ice cubes just before serving. *We recommend using Naylor Mango Mania, Topaz or Blueberry Blaze wines for this recipe.

Miss Janey’s Sweet & Sour BBQ Sauce

1 cup your favorite BBQ sauce
1 - 9 oz jar Naylor’s Moonshine jelly
1 cup Naylor’s First Capital wine
1 ½ cups of ketchup
½ cup water
3 tbsp lemon juice

Place all ingredients in a sauce pan and combine over medium heat, simmer for 5 minutes. The sauce is then ready to apply to your favorite meats! We suggest using it for wings, ribs or meatballs.
Enjoy!


Peachy Mint Tea

1 Gallon freshly brewed iced tea
1 bottle of Naylor’s Peaches Plus wine
Mint Simple Syrup to taste
Simple Syrup recipe
Fresh mint
2 cups of water
1 cup of sugar

In a medium sauce pan bring to boil the water and mint. Steep for 30 minutes. Strain mint leaves, add sugar and bring to a boil again, stirring until sugar has dissolved. Allow to cool and sweeten tea as desired.

Naylor Holiday Spiced Ham

Ingredients: 1 to 1 ½ cups Naylor Holiday Spiced wine per 5 pounds of ham

Score the top of the ham and drizzle with Naylor Holiday Spiced wine. Baste the ham occasionally and if it appears dry add some water. Cook at 350 degrees for 20 minutes per pound.
May we suggest Blush or Pinot Noir to serve with your holiday ham dinner? If serving a Smithfield ham try Chardonnay, Catawba or Concord.

Audrey’s Niagara Wine Cake

Ingridents: 1 box yellow cake mix
1 pkg (3 ½ oz) French vanilla pudding mix
½ tsp ground nutmeg
1/3 cup vegetable oil
1 cup Naylor Niagara wine
4 eggs
Confectioner’s sugar

Grease a 9 or 10 inch tube cake pan. Preheat oven to 350 degrees. Place all ingredients in a large mixing bowl. Mix on low until all ingredients are moist, then beat on high for 2 minutes. Stop mixer and scrape sides of bowl. Beat another minute. Pour batter into prepared pan and bake in preheated oven until tester inserted in middle of cake comes out clean, about 45-50 minutes. Cool in pan on cake rack for 25 minutes. Loosen cake from pan and continue to cool. Sprinkle with confectioner’s sugar and enjoy with a glass of chilled Naylor Niagara wine!


Naylor Wine Cellars
4069 Vineyard Road
Stewartstown, PA 17363-8478

800-292-3370
717-993-2431

717-993-9460 (fax)

Email: info@naylorwine.com

Queensgate Center
2035 Springwood Road
York, PA 17403

717-755-9397

The Markets at Shrewsbury
12025 Susquehanna Trail
(Between exits 4 and 8 of I-83)
Glen Rock, PA

717-227-2228



4069 Vineyard Road Stewartstown, PA 17363 | (800) 292-3370
© 2013 Naylor Wine Cellars - All Rights Reserved

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Monday thru Saturday
10am - 6pm

Sundays
12pm - 5pm




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