Dijon Wild Mushrooms Pursettes

INGREDIENTS: 1 tablespoon olive oil 1 tablespoon garlic – diced 8 oz. wild mushrooms 4 oz. prosciutto ham – chopped 1 teaspoon fresh sage – chopped 1 cup heavy cream…

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Riesling Apple Chutney

Ingredients 8 tablespoons butter 6 Granny Smith Apples, peeled and sliced 1 onion, sliced ½ cup Apple Cider ½ cup Ferrante’s Grand River Valley Riesling ¾ cup brown sugar 1…

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Turkey Cranberry Blanc, Blueberry Meatballs

FERRANTE’S CRANBERRY BLANC, BLUEBERRY MEATBALLS Serves: 12-15 2oz. Meatballs INGREDIENTS: FOR THE MEATBALLS ½ lb. lean ground turkey ½ lb. ground pork 1 cup Panko breadcrumbs 1 egg, beaten 1…

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Ferrante’s Short Rib Bolognese

Beef Short Rib Bolognese Serves: 6 Ingredients: 6 beef short ribs 1 tablespoon salt & pepper 2 tablespoons olive oil 3 garlic clove, crushed 1 large onion, diced 2 stalks…

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Burrata Pesto Pizza

Ingredients: 1 store bought pizza dough 3 tablespoons olive oil 2 cloves of garlic, diced 1/2 cup Chef Kelly’s Pesto (see recipe below) 2-4 large red skinned potato, thinly sliced…

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Honey Vidal Vinaigrette

Ferrante’s Honey Vinaigrette This Honey Vidal Vinaigrette is the star of Chef Kelly’s pan-seared scallops with roasted red grapes! Makes: About 1  cup Ingredients: 1/2 cup canola oil 1/3 cup…

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Ice Wine Creme Brulee

Ferrante’s Ice Wine Creme Brulee Serving: 10 Ingredients: 2 large eggs 8 large egg yolks 6 cups heavy cream 1 cup granulated sugar, plus 1 tablespoon per each serving 2…

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Caramel Apple Mimosa

Ferrante’s Caramel Apple Mimosa 2 tablespoons Caramel Sauce 1 tablespoon sugar 1 tablespoon cinnamon 2 cups Apple Cider 8 ounces Ferrante’s Grand River Valley Riesling 1/2 tablespoon French Vanilla Syrup…

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