Tasting Room Pretzels
We serve doctored up pretzels in the tasting room that are almost addictive. Everyone wants the secret recipe,
so here it is:
32 oz. pretzels (2 16 oz bags), one16 oz bottle of Oroville Redenbacher butter flavored popcorn oil (I have found
it at Walmart and Target)., one 3 oz pkg of dry Hidden Valley Ranch dressing mix, one T of garlic or onion powder,and one T Dill Weed.
Whisk together oil and spices, pour over pretzels then toss pretzels with a big spatula every time you walk by the bowl. Depending
on the pretzels and humidity this will take 3-8 hourd. It's done when all the oil has been absorbed.
note: I accidentally purchased
fat free pretzels once and it took twice as long to absorb! They still tasted good.
RECIPES FROM THE TASTING ROOM
A lot of people that come to the tasting room are into food as well as wine. These are a few of our favorite recipes. We have also had great discussions regarding canning, pickling and other forms of food preservation. One of our future goals is to
have jellies and jams from the fruit of our land.
Ingredients;
1 1/2 cups any variety wine
1/2 c sugar
1 vanilla bean (split, not scraped)
3 whole star anise
1 t pink peppercorns
Instructions:
Combine all ingredients in a wide pot or skillet over medium heat to dissolve the sugar. Bring to a boil then reduce the heat to medium. Cook for 10 minutes or until syrupy and has reduced by about two thirds. Use a fine mesh strainer to strain the syrup into a small container. Discard the spices and let cool.
Mulled Red Wine Syrup
You will be amazed at the rich berry flavor of this syrup! Cover and refigerate indefinitely!