Appetizers & Entrées Recipes
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Fall & Winter Holiday Ham
Holiday Ham

Easily devoured by a hungry winery crew.

1 ham, scored
2 Tbsp. cloves
1 750 ml bottle Vya Sweet Vermouth
1 cup brown sugar
1/2 cup rough chopped ginger
750 ml water
  1. Combine all ingredients in a large stainless steel stock pot.
  2. Let ham soak in marinade over night (in refrigerator if possible).
  3. Cook according to directions on packaging. Pair with Vya Sweet or Electra.
Fall & Winter Essensia Brined Turkey

Enjoy a juicy turkey with the sweet notes of apricot, orange, and spice from Essensia. The Essensia brine is sweet, a pleasing contrast to savory turkey and spicy ginger. We like to pair it with Electra moscato. Created by General Manager Cheryl Russell.

2 cups brown sugar
1 cup maple sugar
¾ cup coarse salt
3 whole heads garlic, cloves separated (not peeled) & bruised
6 large bay leaves
½ cup coarsely chopped unpeeled fresh ginger
1 ½ cup soy sauce
3 quarts water
2 Tbs. Italian parsley minced
1 bunch fresh thyme
1 750 ml bottle Essensia Orange Muscat
1, 12-14 lb fresh turkey
olive oil for braising

Brine the turkey: Combine all brine ingredients in a stainless steel pot large enough to sustain the turkey and brine. Bring brine to a simmer. Remove from heat and let cool. Remove the turkey’s gizzards and rinse the turkey well. Immerse the turkey in the brine (add water if the turkey is not fully immersed.) Refrigerate for 2-3 days, turning the bird twice a day.

Cook the turkey: Remove the turkey from the brine, pat dry, brush with olive oil, set aside. Fire up the grill. When the coals are hot, place an aluminum foil drip pan (at least 1” deep) in between the coals. Place the grill rack onto the grill and center the turkey on top of the rack, breast side up directly over the drip pan. Cover the grill with the vents partially open. Keep the coals burning slowly, add coals as needed. Keep the temperature in the grill between 275 - 325 F. The total cooking time is about 3-3 ½ hours. When the internal temperature is 155 F, remove the turkey from the grill. Let cool for 20 minutes

Spring, Summer, Fall & Winter Quady's Favorite Grilled Lamb

A bbq treat. Marinating in Starboard Batch 88 brings forth wonderful flavors and aromas in the lamb.

1 lb lamb chops
1/2 cup red wine
1/2 cup Starboard Batch 88
1 tsp. garlic, crushed, fresh
  1. Trim the bones and fat off one pound of lamb chops and cut the meat into 3/4 inch chunks.
  2. Marinate one hour in red wine, Starboard Batch 88, and garlic.
  3. Place meat on skewers and grill over a hot charcoal fire until seared on outside and pink in the middle (3-4 minutes on a side).
  4. Serve with pilaf and Visao or a hearty red wine such as Petite Syrah.
Spring, Summer, Fall & Winter Vya Mushroom Risotto

This is one of Cheryl Russell's (Quady Winery GM) favorite recipes using Vya Extra Dry. Cheryl uses Vya Extra Dry for a lot of savory dishes; it gives the dish an extra vibrant flavor with herbal notes. She likes her Risotto soft and creamy rather than al dente so it takes a good 30 minutes to complete the final broth ladling steps. Cheryl says using Vya in this dish hands down makes it better!

1 1/2 cups arborio rice
6 cups chicken or vegetable broth
2 cups Vya Extra Dry - divided
1/2 pound each crimini and button mushrooms, sliced or whole, your preference
4 Tbs. unsalted butter - divided
1 Tbs. garlic, minced
1/2 cup parmesan or pecorino cheese, grated fresh
1/2 cup heavy whipping cream
2 Tbs. Italian parsley minced
Dash truffle oil, optional
parmesan or pecorino
salt and pepper to taste
serves 4

Combine the chicken broth, mushrooms, 2 tablespoons of butter and 1 cup of Vya Extra Dry in a sauce pan and heat to a low simmer, keep simmering until the broth is all used in the ladling steps.

Melt the other 2 Tbs. of butter on medium heat in a 2 qt. saucepan and add the Arborio rice until it becomes coated and opaque, about 2 minutes. Add the garlic, and cook 1 minute. Do not brown the garlic as it will become bitter. Add the other 1 cup of Vya Extra Dry to the rice as it simmers.

Now the fun starts (20- 30 minutes). Add 2 ladles at a time of broth mixture to the rice on medium low heat; let the liquid almost completely evaporate from the rice mixture before adding the next 2 ladles. Do this until all the broth and mushrooms are used or until the rice mixture reaches the consistency you prefer. Add the cream and cheese to melt and combine. Serve steaming hot with toppings.

Spring, Summer, & Fall Cocktail Smokies with an Electra Glaze

1 package cocktail smokies
1 package bacon
1 750 ml bottle Electra Moscato
3 Tbs. sugar
To taste brown sugar
Heat oven to 350 degrees F and cut the bacon strips in thirds. Wrap each smokie in a piece of bacon. Add sugar to two cups of Electra and begin to reduce until it becomes a glaze. Drizzle over bacon wrapped smokies. Add brown sugar (to taste) on top and slide in the oven. Bake until bacon begins to get crisp, roughly 25-30 minutes at 350 degrees F. Serve with Electra.
Spring, Summer, & Fall Chilli Lime Shrimp

Pair with Electra and enjoy the sweet, sour, spicy combination.

3/4 cup chopped green onions, divided
1 1/2 lb peeled and deveined large shimp
1 tspn chili powder
2 Tbs. fresh lime juice (about 1 lime)
2 Tbs. butter
1/2 tspn. salt
Heat a large nonstick skillet over medium-high heat. Coat pan with a thin layer of olive oil. Add 1/2 cup green onions; coat onions with cooking spray. Cook 1 minute, stirring occasionally. Add shrimp and chili powder; cook 4 minutes or until desired degree of doneness, stirring occasionally. Remove from heat. Add lime juice, butter, and salt, and stir until butter melts. Sprinkle with remaining 1/4 cup green onions.


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