FAIRWINDS MANHATTAN4 oz Fairwinds Fireweed Mead3/4 oz Sweet VermouthRim a martini glass with granulated sweetenedlime juice to wet the rim. Place the Fireweed Mead and the Sweet Vermouth in a shaker filled Ice. Shake briskly, pour Into glass and add a cherry.
WHITE CLAM SAUCE Purge clams if necessary. Scrub clams thoroughly. Discard any open clams. Heat oil in large heavy sauce pan over medium heat & cook onions until translucent & soft (do not brown). Add garlic & saute for 30 seconds (until fragrant). Add FairWinds Gewurztraminer, herbs, & pepper flakes. Bring to full boil over high heart. Add clams & bring to boil again. Cover & lower heat to simmer. Simmer until done & clams open (3-5 minutes depending on size of clams). Uncover & discard any unopened clams. Stir in butter. Add salt & pepper to taste. Serve with hearty artisan bread and/or over pasta. Serve with chilled FairWinds Gewurztraminer.
RED CLAM SAUCE Open 2 cans stewed tomatoes & break up tomatoes by hand (do not use blender or processor). Add tomatoes to the sauce when adding the wine. Follow directions above from this point. Meanwhile, cook thin spaghetti per package directions & thoroughly drain. Serve clams & sauce over cooked pasta. Serve with chilled FairWinds Gewurztraminer.
FAIRWINDS MEAD-A-RITA2 oz Fairwinds FIreweed Mead2 oz of non-alcoholic sweet and sour margarita mix Splash of orange juiceRim a martini glass with margarita salt, using sweetened lime juice to wet the rim. Place the Fireweed Mead, margarita mix and orange juice in shaker filled with ice. Shake briskly and pour into glass.
CRANBERRY SAUCE WITH FAIRWINDS PORT O'CALL1 cup FairWinds Port O'Call2 Cinnamon sticks, broken in half1 cup dried cranberries1 12 ounce bag fresh cranberries3/4 cup water3/4 cup sugar ( depending on desired sweetness) Bring FairWinds Port O'Call and cinnamon sticks to boil in heavy medium saucepan. Reduce heat to medium and simmer uncovered mixture 5 minutes. Add dried cranberries to saucepan and simmer until slightly softened (about 3 minutes). Add fresh cranberries, water and desired amount of sugar. Bring mixture to boil, stirring until sugar dissolves. Reduce heat to medium-low; cover and simmer until cranberry sauce thickens, darkens in color and berries pop/collapse (about 20 minutes) - stir often. Cool and discard cinnamon sticks.