Black Bear Winery Recipes

Here are some Punch recipes you can make with our wine:

Cool & Creamy Punch

Mix equal parts of each:

Black Bear Cranberry Wine

Orange Juice

Adirondack Lemon Up

**

Add scoops of vanilla ice cream or orange sherbet

Red Rover

Mix equal parts of each:

Black Bear Dry Raspberry Wine

Cherry juice

Adirondack lemon-up

**Serve this with your chocolate desserts!

Patio Punch

2 bottles Black Bear Hard Cider

1 46oz can cherry Juicy Juice

1 liter ginger ale

Polynesian Cream

1 1/2 cups Black Bear Hard Cider

1 1/4 cups pineapple chunks

1/2 cup vanilla ice cream

3/4 cup plain yogurt

1 1/2 cups ice

Junebug

1 cup Black Bear Strawberry Wine

1 cup Black Bear Dandelion Wine

2 cups strawberries

3 Tbs honey

2 cups ice

Whitefish and Hard Cider

7 tbls butter

2 tbls chopped parsley

2 lbs. Your favorite whitefish

1/3 c dry bread crumbs

1 c Black Bear Hard Cider

salt and pepper

4 Tbls heavy cream

Dot a large shallow heatproof serving dish with half the butter and sprinkle with half the parsley. Place the fish in the dish. Sprinkle with the rest of the parsley and the bread crumbs and dot with the rest of butter. Pour in the hard cider and season with salt and pepper.

Place the fish in a 350 degree oven. The fish should simmer, not boil, for about 15 minutes or until the fish is cooked. Just before serving add the heavy cream. Serve from the dish in which it has been cooked.

Smoked Sausages with Apples and Hard Cider

6 large cooking apples

2 tbls butter

1 ½ lbs. smoked sausage

1 ½ cups Black Bear Hard Cider

Peel the apples, core them and cut into sections. Heat a pan and melt the butter. Cook sausage if not precooked. Slice lengthwise and lay them in pan. Put apple slices atop. Pour Hard Cider over all, cover and cook for 20 minutes.

Black Bear Style Venison Loin

3/4 cup of your choice-Black Bear Meads-Apple-Blueberry-Raspberry

1.5 lbs. Venison tenderloin/ backstrap (or pork tenderloin)

1/2 cup butter

1 Tbl Worcestershire sauce

1 Tbl soy sauce

1/2 tsp your favorite garlic

1 tsp Celtic sea salt

1/2 tsp black pepper

       Make sauce- Place all the ingredients (except venison and mead) into a 2 cup measuring cup and microwave to melt the butter.

       Lay the venison in a glass baking dish. Pour the sauce over the meat.

       Baking at 350 degrees for 45 minutes will make it medium rare. Be careful not to overcook!

      While your tenderloin is roasting prepare 3/4 cup of your Black Bear mead choice with 1/4 cup water and 1 tsp cornstarch.

       When the meat is medium rare, remove from the dish and slowly stir this mix into the pan liquids, making a gravy.

       Along with your venison, bake a couple Baby Bear pumpkin halves.

Pour your gravy on, or bake them filled with maple syrup and butter!



Sit back, relax and enjoy some of natures finest flavors ! ! !