Citrus Sangria

Citrus Sangria-4
Hi again everyone!  Have I mentioned lately that I miss you?  Here it is summer, and there you are, not lingering here.  *insert mournful sigh*  I can’t wait till we’re back in business again and I can share a glass or two with you on the porch.

In the meantime however, a few kind folks (thanks Roger, Diane, Robin, and Jill) have dropped off bottles of Yadkin Creek wine from their personal stashes, and I thought I’d use them to share a recipe with you all today.  I know it’s a tease, but don’t worry, I have a few suggestions for alternative wines down below and Clyde is hard at work making a batch of Yadkin that we hope to release in a month (or two??). It’s been so hot lately; a chilled glass of summer-y Citrus Sangria is calling our names, don’t you think?

Citrus Sangria-1

I tried to keep relatively close to a traditional Spanish-style sangria by using mostly citrus fruits, but I left out lime since it gave the sangria a bitter flavor.  Instead of the traditional brandy, I used spiced rum (Kraken is hands-down the best) for an extra layer of flavor without needing too add in a bunch of spices or flavorings.

The nice thing about sangria is that it is incredibly versatile, so add in whatever fruit your heart desires. Plus, it’s very easy to make – just be sure to plan ahead so you have plenty of time for the sangria to chill before serving.

Citrus Sangria-2
Since we don’t have Yadkin Creek available right now, if you are searching for an alternative wine, try Red Moose Vineyard’s 38th Parallel, or Shawnee Bluff Winery’s Double Bluff, or Ste. Genevieve Winery’s Concord.

I had one extra reason to make this recipe for you all:  I’ve been itching to try my hand at making a short recipe video!  Here it is…..

What did you think of my first-ever recipe video?  I definitely have a ways to go to get this medium down, so let me know if I should keep practicing, or just let it go at this one. 😀

And now I’m off to sip a glass of sangria with Clyde.  Scroll down for the recipe, and if you make this I’d love to know what you thought of it in the comment section below.  Cheers!

Citrus Sangria-3


  • 1 bottle Yadkin Creek (while we are still rebuilding, try one of the alternatives suggested above)
  • 1 orange, sliced
  • 1 lemon, sliced
  • 1/2 cup spiced rum
  • 1/3 cup raw sugar
  • 1 cup orange juice
  • 1 apple
  • 1 bottle seltzer water, chilled


  1. Place Yadkin Creek, orange, lemon, raw sugar, rum, and orange juice in a large pitcher.  Stir until sugar dissolves.  Chill 2-4 hours.
  2. Core and chop apple.  Place a few pieces of apple in a glass.  Fill the glass half-way with chilled Sangria.  Top with seltzer water.  Optional: garnish with a half-slice of orange. Serve immediately.


  • Makes 12-14 servings.
  • Feel free to substitute the apple for your favorite fruit.

Pumpkin and Wine Dip

Pumpkin and Wine dip recipe

Pumpkin and Wine Dip
One highlight to our autumn this year was a group of volunteer gourd and pumpkin plants that showed up in the compost pile.  Clyde enjoyed heading out to the ‘back forty’ to check on their progress – he also enjoyed that lack of effort that was needed to grow these! One of the most interesting varieties turned out to be porcelain doll pumpkins, which were touted to be delicious for pie making and bread baking.

I choose one of the smaller pumpkins and made my own puree to use, intending to make a quick bread.  But then I veered off-course and created a pumpkin dip that was not only tasty, but savory.

Pumpkin and Wine Dip
I think I hit the nail on the head with this recipe too.  It’s flavorful, light, and definitely something different from the normal array of pumpkin goodies you see at this time of year.  I found it best to serve on a cracker that doesn’t have much flavor on it’s own such as these water crackers pictured.  You could also serve it on pita chips or toasted slices of baguette bread.

While my friend Diane was over we also discovered this is delicious as a veggies dip, especially when red or yellow bell peppers are dipped in.  YUM!

Pumpkin and Wine Dip
As far as ingredients goes, I think a canned puree would work really well for this recipe too.  Clyde thought the pumpkin I used was almost too sweet for his taste, though those of us with a sweet tooth didn’t seem to mind it!  I think the canned puree isn’t quite as sweet, so that might make this even better for those of you who don’t like much sweetness.

The cayenne pepper in the recipe helped cut the sweetness down, but if you don’t like a little heat, you may want to add less cayenne (or try a different ground pepper).  The lemon juice is essential as it really gave the dip a brighter flavor and lightened up the smoky flavor of the smoked salmon.

Pumpkin and Wine Dip
The basil was an afterthought, and I thought it would only be a pretty garnish on the side of the bowl.  BUT, it actually made the whole dip come together with layers of flavor that just wouldn’t let go of my taste buds.  So don’t do what I pictured here and just put two fat leaves on the side of the bowl.  Tear up a leaf or two and sprinkle the pieces over the dip, more like what I did with the crackers on the side.

Pumpkin and Wine Dip
If you’re looking for a little something unusual this season, give this dip a try. It’s definitely an easy one to put together (especially if you’re using canned pumpkin) and is pretty darn healthy to boot. Cheers!

Pumpkin and Wine Dip
This healthy, savory dip can be made from canned or homemade pumpkin puree.
Peaceful Bend Vineyard:
Recipe type: appetizer
Cuisine: American
Serves: 1 cup
  • 1½ Tablespoons Harvest Mist
  • 1 Cup pumpkin puree
  • ½ teaspoon ground cayenne pepper
  • 2 Tablespoons smoked salmon
  • ¼ teaspoon apple cider vinegar
  • ½ teaspoon lemon juice
  • 1-2 fresh basil leaves
  1. Add all ingredients except the basil in a blender.
  2. Blend until smooth and the salmon has been incorporated fully into the dip. Transfer to a bowl.
  3. Tear basil leaves into small pieces and sprinkle over the top of the dip.
  4. Serve with crackers, fresh vegetables, or toasted slices of baguette bread.
This dip can be made ahead of time and stored in a sealed container in the refrigerator for up to a week.

Banana Bread Muffins with White Wine Glaze Recipe

Banana bread muffins with white wine glaze recipe

Banana bread muffins with white wine glaze recipeMother’s Day is just around the corner, and if you would like to treat your mom to a spring treat, you’ll want this recipe for banana bread muffins with white wine glaze. I used Harvest Mist to make the glaze, and to replace the traditional milk in these muffins, so they are dairy-free – just in case you are allergic or intolerant to milk.  Plus, the wine gives these muffins a zesty flavor twist that you don’t find normally.

Banana Muffins with White Wine GlazeDid you know red bud blossoms are edible?  They not only add a colorful touch, but they also add a small burst of sweetness to these muffins (they also make a beautiful salad topper).  They are in the pea family, so if you are allergic to those you might try nasturtium flowers or another colorful garnish like a sprinkling of cinnamon.

Banana bread muffins with white wine glaze recipeThe glaze was incredibly easy to make, and you could substitute any of our white wines in the recipe.  I used the Harvest Mist since it has a bit of a honey flavor that paired up well with the banana and walnut flavors in the muffins.

Banana bread muffins with white wine glaze recipeLike banana bread, these muffins have a dense, moist interior that hold up for several days if you keep them covered, so feel free to make the muffins ahead of time, then glaze and garnish up to an hour before you serve them.  I recommend serving these muffins with our Lemon Basil Wine Gimlet.

I hope you enjoy these, and if you make a batch, I’d love to hear your thoughts about them in the comments below.  Cheers!

Banana Bread Muffins with White Wine Glaze Recipe
Prep time
Cook time
Total time
White wine in the batter and the glaze makes for a flavorful and moist muffin. Perfect for a brunch or hearty snack.
Peaceful Bend Vineyard:
Recipe type: Brunch
Serves: 12
  • For the muffins:
  • 1¾ cups flour
  • 1¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ⅔ cup sugar
  • ⅓ cup shortening
  • 2 Tablespoon Harvest Mist
  • 2 eggs
  • 1 cup mashed ripe banana (about 2-3 medium-size bananas)
  • ⅓ cup chopped walnuts (optional)
  • For the glaze:
  • ½ cup sifted powdered sugar
  • ¼ teaspoon vanilla extract
  • 1½ Tablespoons Harvest Mist
  1. For the muffins, preheat oven to 350 degrees F. Grease a muffin pan, or line cups with paper liners.
  2. In a bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
  3. Using a large bowl and electric mixer, cream the shortening and sugar together. Once they are combined, add the Harvest Mist. Add the eggs, one at a time, allowing to stir together until completely combined. Add the mashed banana and the flour mixture alternately, stirring each addition in thoroughly before adding the next. Turn off electric mixer, and fold in the nuts.
  4. Fill muffin cups ½ to ¾ full. Bake for 35-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool for 10 minutes on the counter, then remove from pan.
  5. For the glaze, stir powdered sugar, vanilla, and 1 Tablespoon of the Harvest Mist together in a small bowl or cup. Add extra ½ T of Harvest Mist. You may prefer to add more wine to make the glaze even more pour-able.
  6. Using a spoon, drizzle the glaze over each muffin, and garnish with topping of choice.
Store muffins, covered for up to 4 days. You can make the muffins ahead of time, and wait until an hour or so before you serve to glaze and garnish.