Select the Recipe

Drinks

Meats & Chili

Desserts & Candy

King’s Crossing Swedish Glogg:

2 cups orange juice
1 3 inch piece of fresh orange peel
1 1 inch piece of fresh ginger, peeled and sliced
2 cinnamon sticks - broken in half
6 whole cloves
5 whole allspice
2 cardamon pods, bruised or 1/4 tsp cardamon seeds
1/2 tsp pure vanilla or 1 vanilla bean, split lengthwise
1 (750 mL) bottle of King’s Crossing Jester’s Quandary Red Iowa Wine
1/2 cup sugar
Garnish with dried fruits and raw nuts or add to glogg to soak

Place orange juice and orange peel in a crockpot. Place ginger, cinnamon sticks, cloves, allspice, cardamon (and vanilla bean) in a 6 inch square of double-folded cheesecloth. Tie corners to make a spice bag and add to crockpot. Heat through on low setting. Add Jester’s Quandary wine, vanilla and sugar. Stir well until sugar dissolves. Keep lid on crockpot to retain alcohol. Serve warm. Can be reheated. 

My great grandma, who was Swedish, added the dried fruits and raw nuts to the glogg and let them soak up the liquid. She would also place the glogg into a punch bowl, add 1/2 to 1 pint of 180-190 proof alcohol, like everclear, right before serving, then light the glogg and carry the flaming bowl to the table. Impressive. We assume no liability.......

For large groups, you can heat the glogg in a large coffee pot, but you will need to unplug it after it gets hot.

King’s Crossing Mulled Mead:

Ingredients:                                        
5 Large Bottles King’s Crossing King’s Mead
4-5 Cinnamon Sticks (broken in half)
10 Whole Cloves
10 Whole Allspice
1 tsp. Orange Peel
½ tsp. Anise Seeds (you can substitute Cardamon)
½ cup Honey (Optional)
1 ½ - 2 ½ cups Sugar
Cheese Cloth
Directions:
Pour King’s Crossing King’s Mead into a coffee pot, crock pot or stock pot.  Fold cheese cloth into a 5”x5” square and so it is several layers thick.  Place spices in cheese cloth and form a bag around the spices.  Tie bag. Place bag in King’s Mead.  Stir in honey and sugar, tasting as you add. Heat over medium heat until hot.  Simmer for an hour or two.  Remove spice bag.  Serve hot.

King’s Crossing Raspberry Apple Spritzer:

Ingredients:
2 bottles King’s Crossing Raspberry Apple Wine
1 liter of Tonic Water
2 cans or 1 liter of Sprite or 7up
1 package fresh or frozen whole raspberries
3 or 4 sliced apples
Directions:
Mix King’s Crossing Raspberry Apple Wine with tonic water and Sprite or 7up in a punch bowl.  Add whole raspberries and sliced apples.  Chill and serve.  You may want to use green and red apples for more color or an ice ring made with the raspberries. You can also substitute Princess Rachel’s Blush wine for a tasty alternative.

Appetizer Ham Balls:

Ham Balls:
1 lb. ground cooked ham
1/2 lb. ground pork
1 c. soft bread crumbs (about 1or 2 slices of bread)
1/3 c. milk
2 TBS chopped green onion
1/2 tsp prepared mustard
1 egg

Sauce:
1 10-12 oz jar mild chili sauce
1 10-12 oz jar peach preserves

Heat oven to 350 degrees. In a mixer, combine ham, pork, bread, milk, onions, mustard and egg. Mix with bread hook. You can also use a spoon and bowl or your hands. Form into one inch balls using a scoop or your hands and place on an ungreased 10x15 inch baking pan. Bake for 30 minutes or until light brown. If your ham balls don’t form well, you can a little more milk, egg and bread. Makes about 30 ham balls.

In a large sauce pan or roaster (for large groups), combine chile sauce and preserves. Add ham balls and simmer, covered, for 30 minutes. Stir gently to coat ham balls. You can transfer the ham balls and sauce to a crock pot or chafing dish to keep them warm.

White Chicken Chili:

Ingredients:
1 stick (1/2 cup) butter                1/4 cup all purpose flour
1 medium onion                     1 tsp. minced garlic
2 cans white baby butter beans          1/2 tsp. White Pepper
3/4 cup chicken broth                 1 1/2 tsp. Oregano
2 cups half and half                   1 4 oz.can mild green chilies
1 tsp. Tabasco                      2 Jalapeno Peppers seeded & diced
2 tsp. Chili Powder                   1-2 cups Water (optional)
1 tsp. Ground Cumin                 5 boneless chicken breasts cooked and cut into pieces
1 tsp. Salt (or to taste)                1 1/2 cups grated Cheddar & Monterey Jack cheese (Cheddar Jack)
                                 1/2 cup sour cream
Directions:
Sauté onions and garlic in 2 tsp. butter. In a heavy sauce pan, melt remaining butter over low heat and whisk in flour to make a roux. Cook about 3 minutes, whisking continuously. Stir in onion mixture and gradually add broth and half and half. Bring mixture to a boil then reduce to a simmer, stirring occasionally until thickened. Stir in chicken, beans, Tabasco, chili powder, cumin, salt, white pepper, oregano, mild green chili peppers and jalapenos. You may add water to make more of a soup or omit to make a thicker chili. Cook over medium heat for 20 minutes. Add cheese and sour cream (and anything else I forgot to add) and cook over low heat until melted. Enjoy with a nice bottle of Guinevere’s Lace.

Swedish Meatballs:

Ingredients:
2 lbs. ground beef
½ - 1 lb. ground pork
4 slices of bread
¾ cup milk
1 medium onion, shredded
2 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. allspice
1 clove minced garlic
¼ tsp. pepper
2 eggs, lightly beaten
2 cups prepared bouillon
Oil for frying
Directions:
Crumble bread and add milk. Stir to blend until it is a paste-like consistency.  Blend paste, meat, seasonings and eggs in a large mixing bowl with a wooden spoon. Dip out rounded teaspoonfuls of the mixture and roll between hands to form 1” balls.  Let meatballs set on wax paper for about ½ hour to dry.  Using a large skillet, brown meatballs in hot oil then place in a large shallow baking pan in a single layer.  Add hot bouillon and bake in a 350 degree oven or roaster for about 30 minutes or until broth is absorbed. 

King’s Crossing Roasted and Grilled Chicken or Turkey Legs

12 Thawed or Fresh Turkey Legs (chicken drumsticks are good, also)
About 1 cup King’s Crossing Sand Hollow White wine
About 1 cup vegetable oil
Lawry’s Seasoning Salt to taste
Chef’s Secret Spices to taste
Directions:
Preheat oven to 350.  Pour King’s Crossing Sand Hollow White wine and vegetable oil in a large pan and mix slightly.  Coat turkey legs with oil and wine mixture.  Place turkey in a roasting pan large enough to snugly fit the turkey legs, side-to-side with every other one inverted (alternating meaty part and joint).  Pour about ½ cup remaining wine and oil mixture over turkey.  Sprinkle turkey legs with Lawry’s Seasoning Salt and Baker’s Secret, then turn the turkey legs and sprinkle the other side.  Roast in oven for about an hour or until temperature of turkey reaches 185 degrees.  Option:  If you would like to grill your turkey legs for a more a smokier flavor, roast the turkey legs until the temperature of the turkey reaches about 170 degrees, then grill until done (185 degrees).  Drink with King’s Crossing Sand Hollow White wine for an excellent pairing.  Enjoy!

King’s Crossing Old Fashioned Rice Pudding:

Ingredients:                                                    
4 cups milk
1/3 cup sugar
1/4 cup uncooked rice (not quick-cooking)
1/2 tsp salt
1/2 tsp nutmeg
Directions:
Put the above ingredients in a buttered casserole dish and stir. Bake, uncovered, 3 hours at 300 degrees or until milk is absorbed into rice. During the first hour, stir three times with a fork so that the rice will not settle. If desired, stir in 1/2 cur raisins, dates or figs cut into small pieces after the first hour.

King’s Crossing Peanut Brittle

Ingredients:                                                    
1 cup water
2 cups sugar
1 cup corn syrup
2 cups raw Spanish peanuts
1 tsp. salt
1 Tbsp. butter
1 Tbsp. smooth peanut butter
¼ tsp. baking soda
Directions:
Butter a large cookie sheet or slab and set aside.  Bring water to a boil in a large, heavy sauce pan.  Add sugar and stir until dissolved.  Stir in corn syrup, peanuts and salt.  Stir occasionally to coat peanuts and to cook evenly. Cook over medium to high heat until the candy temperature reads 295 degrees with a candy thermometer.  Remove from heat and stir in butter, peanut butter and baking soda.  Brittle will foam.  Immediately pour mixture onto the buttered cookie sheet or slab and spread rapidly into a thin layer with a buttered wooden spoon.  When cool, break into pieces and store in an air-tight container or tin.  Note:  If you use salted, roasted nuts, omit salt and add nuts toward the end of cooking.