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Archive for the Tomasello Recipes Category

Veal Framboise for Two

8 ounces of Veal Medallions (flatten with Mallet)
1 ½ ounces of butter
½ cup of flour
1 Tbsp of finely chopped shallots
4-6 ounces of Tomasello Red Raspberry Wine
4-6 ounces of Tomasello Chardonnay
4-6 ounces of Heavy Cream

In a sauté pan, melt one ounce of butter (clarified is preferable).  Flour the veal medallions and sauté on both sides until brown.  Set aside in a covered dish. Deglaze the pan by adding equal portion (4-6 ounces each) of Red Raspberry Wine and Chardonnay wine and the chopped shallots.  Reduce to 1/3 of the original volume.  Add the cream and again reduce to 1/3 over low flame.  Salt and pepper to taste.  Finish with ½ ounce of butter and return veal to pan.  Serve with fresh raspberry garnish.

Blackberry Sorbet

2 tsp unflavored gelatin
1/4 cup cold water
1/2 cups fine granulated sugar
2 cups Tomasello Winery blackberry wine
2 tablespoons fresh lemon juice
1 egg white
2 tablespoons sugar

Soften gelatin in 1/4 cup cold water. Heat wine and sugar in saucepan over low heat until sugar is completely dissolved and mixture begins to simmer. Remove from heat and add lemon and softened gelatin. Stir for 1 minute or until gelatin is completely dissolved. Cover and freeze in mixer bowl until sides are solid and the middle is slushy (about 2-3 hours).  Beat with electric mixer until frothy, about 1 minute.  Beat egg white until soft peaks form, add 2 tablespoons sugar and beat until peaks are stiff, gently fold in wine mixture. Freeze in an ice cream machine according to manufacturer’s instructions.  Transfer sorbet to a container, cover, and freeze for at least 4-6 hours to firm up.

Grilled chicken breasts with Blackberry wine reduction glaze

1 tablespoon Olive oil
¼ finely chopped onion
2 teaspoons minced garlic
3 teaspoons chipotle in adobo, chopped
¼ teaspoons fresh jalapeño minced
1 cup fresh raspberries
1 cup Tomasello Winery blackerry wine
¼ cup cider vinegar
3 tablespoons sugar
½ teaspoons salt
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
2 teaspoons salt
1 teaspoon black pepper

Heat the olive oil in a small saucepan until hot.  Add onions and cook, stirring, until soft and the onions turn light golden brown. Add garlic and sauté for 1 minute. Add the chipotle chilies and jalapeño. Cook, stirring continuously, for 1 minute. Add the raspberries and cook for 2 to 3 minutes. Add the raspberry wine and vinegar, stir to deglaze the pan. Add sugar and salt, bring to a boil. Reduce the heat to medium low and simmer until thickened and reduced by half, 20 to 25 minutes. Remove from the heat and strain through a fine mesh strainer, pressing on solids to remove extract as much liquid as possible. Reserve ¼ cup glaze in separate bowl.

Combine fresh rosemary, thyme, salt and pepper in small bowl.  Season chicken breasts with herb mixture. Preheat grill to 400 F.  Brush grill to clean and coat with oil. Place chicken breasts on grill and baste with glaze. Cook for 6 minutes. Turn breasts over and baste with glaze again.  Cook an additional 6 minutes or until internal temperature registers 165 F.  Remove from grill and serve. Warm reserved glaze in small saucepan and pass around table for guests to drizzle on chicken breasts.

Filet Mignon with Blackberry Wine Reduction (serves 2)

2 8-ounce center cut filet mignons
10 ounces Tomasello Blackberry Wine
1 Medium Onion Julienned
Salt & Fresh Ground Pepper to Taste

Season filet with salt and pepper on both sides. Place in very hot pan with one tablespoon of extra virgin olive oil. Sear on high heat until brown on both sides. Set aside in a covered dish so it stays warm. In the same pan, sauté julienned onions. Caramelize onion, tossing until golden brown. Deglaze onions in pan with Tomasello Blackberry Wine. Remove filet from covered dish and finish in oven at 350 degrees to desired doneness. Meanwhile, reduce wine with onions to a thick syrupy consistency. Remove filets from oven. Pour sauce liberally over filet. Serve with garlic mashed potatoes.

Blackberry Sangria

2 parts Skyy Blackberry Infusion Vodka
6 parts Tomasello Blackberry wine
Frozen blackberries
Lemons, limes, & oranges cubed
½ cup simple syrup and ice cubes

Mix contents in equal proportion in a large pitcher & serve in tall summer cooler glasses.

Peach Bellini

Pour 2 teaspoons lemon juice and 1/4 cup chilled peach nectar into a champagne flute and top with Tomasello Blanc de Blanc Sparkling Brut…very refreshing!

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