Tassel Ridge Winery | Leighton, IA | 641.672.WINE (9463)

Appetizers

Recipe of the Week—Lemongrass Chicken with Honey Dipping Sauce

Print Recipe of the Week—Lemongrass Chicken with Honey Dipping Sauce Ingredients ⅓ cup water 1½ tsp sugar 2 tsp honey ¼ tsp crushed red pepper 1 Tbsp white vinegar 1 Tbsp Asian fish sauce salt freshly ground black pepper 2 large stalks fresh lemongrass cut into 1-inch

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Tassel Ridge® Sriracha Pork Kebabs

Print Tassel Ridge® Sriracha Pork Kebabs Ingredients 3 Tbsp packed brown sugar 1½ Tbsp Sriracha sauce 1 tsp cornstarch 2 12- oz pork tenderloins trimmed and cut into 1-inch pieces vegetable oil spray ¼ cup minced fresh cilantro Instructions Whisk sugar, Sriracha, and cornstarch together in bowl.

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Tassel Ridge Black Bean and Corn Salsa

Print Tassel Ridge Black Bean and Corn Salsa Ingredients 3 cups seeded and chopped tomatoes ¾ cup chopped sweet onion ½ cup chopped tomatillos ¼ cup canned black beans rinsed and drained ¼ cup fresh or thawed frozen corn kernels 2 Tbsp chopped cilantro 2 Tbsp lime

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Tassel Ridge® Tomato and Mozzarella Bruschetta

Print Tassel Ridge® Tomato and Mozzarella Bruschetta Ingredients 4 Roma tomatoes cored and slivered 8 oz fresh mozzarella cubed 1 cup julienned fresh basil 2 cloves garlic finely minced 3 Tbsp olive oil salt pepper 1 baguette sliced into rounds Instructions Combine tomatoes, mozzarella, basil, garlic, and

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Tassel Ridge® Prosciutto Wrapped Scallops

  Print Tassel Ridge® Prosciutto Wrapped Scallops Ingredients 12 U10 scallops cleaned 6 slices prosciutto cut in half lengthwise 12 toothpicks 1 tsp salt 1 tsp white pepper 2 Tbsp canola oil Instructions Wrap scallop with prosciutto slice. Secure prosciutto with toothpick. Place on plate lined with

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Tassel Ridge® Butternut Squash and Pear Bruschetta with Milton Creamery Quark

  Print Tassel Ridge® Butternut Squash and Pear Bruschetta with Milton Creamery Quark Ingredients 2 Tbsp oil 2 cups butternut squash peeled, small diced, roasted 1 cup diced pear ½ tsp cinnamon ¼ tsp nutmeg ¼ tsp ground cloves 1 tsp salt 1 tsp pepper ¾ cup

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Tassel Ridge® Cheesy Pancetta and Brussels Sprout Dip

  Print Tassel Ridge® Cheesy Pancetta and Brussels Sprout Dip Ingredients 2 tsp oil 8 oz Brussels sprouts sliced 1 tsp minced garlic 4 oz crispy pancetta crumbled 2 8- oz pkgs cream cheese softened 2 cups shredded Gouda Instructions Preheat oven to 350°F. Heat the oil

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Tassel Ridge® Buffalo Chicken Dip

  Print Tassel Ridge® Buffalo Chicken Dip Ingredients 2 boneless skinless chicken breasts, cooked and diced 1½ cups Frank’s RedHot® Buffalo Wings Sauce 2 8- oz pkgs cream cheese softened 1 1- oz pkg ranch dressing mix 2 cups shredded cheese Cheddar or Colby Jack Instructions Preheat

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Tassel Ridge® Prosciutto Wrapped Figs with Balsamic Reduction

  Print Tassel Ridge® Prosciutto Wrapped Figs with Balsamic Reduction Ingredients ½ cup balsamic vinegar ¼ tsp minced garlic 1 sprig fresh thyme ½ sprig fresh rosemary 8 fresh figs 8 slices thinly sliced prosciutto 2 Tbsp canola oil Instructions Preheat oven to 400°F. Combine vinegar, garlic,

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Tassel Ridge® Vegetable Spring Rolls with Peanut Sauce

  Print Tassel Ridge® Vegetable Spring Rolls with Peanut Sauce Ingredients 12 spring roll rice paper wrappers ½ head red cabbage cored and shredded 2 large carrots julienned 1 English cucumber julienned to the seeds 2 pkg rice noodles cooked according to package directions and cooled 36

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